Here you will find a selection of recipes for the simply delicious and nutritious food we serve at The Cliffs of Moher Retreat.

Jun 28th 2018

Green Pesto

by Michelle Moroney

  Ingredients: 2 cups fresh herbs/greens (basil, parsley, blanched nettle, wild garlic, kale, baby spinach) 1⁄2 cup freshly grated Parmesan-Reggiano cheese 1⁄2 cup extra virgin olive oil 1/3 cup nuts (walnuts, pine nuts, hazelnuts) 3 garlic cloves, minced (about 3 teaspoons) Juice of 1⁄2 lemon 1⁄4 teaspoon salt, more to taste freshly ground black pepper to taste   Method: Heat a small frying pan over a low heat. Toast the nuts …

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May 31st 2018

Super Green Smoothie

by Michelle Moroney

Super Green Smoothie Ingredients: 1 banana 1⁄2 avocado 1 small handful of spinach/kale1⁄2 tsp spirulina 1 dsp chia seed Juice of 1⁄2 lime 1 cup coconut water Method: Combine all ingredients and liquidise until smooth. note: add more coconut water for a thinner smoothie.

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May 21st 2018

Heavenly Chocolate Mousse

by Michelle Moroney

Ingredients: 1 tin coconut milk (leave in fridge overnight) 3 oz good dark choc maple syrup/honey to taste vanilla extract to taste pomegranate seeds Method: Melt chocolate and allow to cool slightly.   Scoop off the thick cream from the top of the coconut milk and add vanilla & maple syrup, whisk with handheld electric whisk.   Pour in the cooled melted chocolate and mix gently till combined. …

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Mar 4th 2017

Ginger Bug Recipe – Part 1

by Michelle Moroney   Part 1 Here is how we make our Ginger Bug at the retreat. From this Bug we make a delicious, healthy, carbonated ginger drink (recipe and how to in the next post). I’ve seen recipes that call for grating the ginger for the bug, but it works really well this way for us so I’m just going to show you with …

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Sep 15th 2016

Chocolate Beetroot Cake (GF)

by Michelle Moroney

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 …

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Jul 27th 2016

Sun Burgers

by Michelle Moroney

Makes 8 Burgers   Ingredients: 200g ground or finely chopped sunflower seeds 1 medium carrot, grated 1 large celery stick, chopped finely 1 small onion, chopped finely Large handful of Parsley, chopped finely 1 large potato boiled and mashed 1 egg 1 clove garlic 1 tbsp extra virgin olive oil Pinch chilli powder Half flat teaspoon of garam masala, tumeric & wholegrain mustard Salt & Pepper to taste   Method: Mix all the ingredients together in a …

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