Recipes

Ingredients: 350g red split lentils 1 400g tin coconut milk 1 large onion (diced) 2 medium sized potatoes (cubed) 2 large handfuls of kale (sliced) 1 litre water/stock 2-3 gloves garlic 1⁄2 thumb-size piece of ginger 2 tsp ground cumin (if using seeds, toast first and grind) 1 tsp ground turmeric 1 tsp mustard seeds (toasted lightly first) 2 cardamom pods bay leaf 2 cloves (optional) salt & freshly ground pepper   Method: Place the washed lentils …

Chocolate Beetroot Cake (GF) Ingredients: 3/4 cup coconut oil 1/2 cup maple syrup 3/4 cup raw cacao 1 medium raw beetroot, peeled and finely chopped in food processor (approx 3/4 cup) 2 cups almond meal 3 eggs (beaten in separate small bowl) 3 tablespoons coconut palm sugar 3 teaspoons Gluten Free baking powder Method: Preheat oven to 180 degrees Celsius and line cake tin with grease proof paper. Peel and quarter the …

Power Balls Ingredients: For the Coating: Cacao butter, melted Raw cacao (powder) Sweetener of choice (maple syrup, honey, xylitol etc) Desiccated coconut For the Filling: Soaked dates  – dates soaked in boiling water for a few minutes Walnuts 2 tbsp of Tahini Method: Blend Walnuts until they reach the consistency of granules (think coarse sand). Add the strained dates and Tahini to the blender and blend until reasonably smooth. Set aside. Melt the raw …

Here is a recipe from our menu here at the Cliffs of Moher Retreat. It’s one that we serve on our retreats! 200g cherry tomatoes halved 100g Ripe pear/ plums diced 50g Grapes halved Juice of 1-2 limes Zest of 1 lime 4 Scallions Handful of Coriander Pinch Salt & pepper Drizzle of Cider Vinegar Drizzle of honey or other sweetener

Here is a recipe from our menu here at the Cliffs of Moher Retreat. It’s one that we serve on our retreats! 2 Large Sweet Potatoes Juice of 1 Lime Handful of Mint Extra virgin olive oil Sea Salt   Chop the potatoes and lightly mix with 1 tbsp of oil. Roast in an oven trap for apx 40 minutes (check) until starting to colour. Dress with …