Beetroot firmly puts the super into superfood. (OK, so it might put the toot into beetroot too, but let’s not speak of that for now). This purple root veg has long filled the bellies of mankind with boisterous antioxidants and fibre. After a plate of roasted beets, I can almost feel the fabulousness tap dance through my system.
I have ‘wholefoodied’ Mary Berry’s legendary coffee cake and reduced the sugar by 50pc. It can be tricky to find alternative ingredients that will reliably perform like their counterparts, but hey, I’m more Mary Poppins than Mary Berry.
Noodle salads are causing hipsteria in kitchens from Belfast to Ballydehob. Their popularity arose from a combination of the recent blissful weather, and the appeal to our deliciously lazy side (this recipe comes together in just five quick minutes). Totally tasty and satisfying, by all accounts.
All hail kale! This dark-green vegetable is outrageously simple to grow and acts like a keg of vitamins straight from your patio pot. Just snip and cook all year round! Or tumble the tender young leaves into a creamy dressing.
Food waste stats in Ireland are pretty haunting. Our households are binning on average €700 a year, according to the Environmental Protection Agency. I don’t know about you, but I could sure use an extra few hundred euro in my back pocket right now.
Whenever my boys want a trashy treat or sticky slab of cake, I’m secretly delighted. That’s because one of my all-time favourite hobbies, as you know, is sneaking extra nutrition into dishes where usually there is none. And chocolate tart is braying for a makeover.
Beans, beans, they’re good for your heart, the more you eat, the more you wonder what goes on inside our pipes, yah? Galacto-oligosaccharides, my friends. Or Gos for short. This type of carb travels to the helpful bacteria inside our large intestine; these bacteria then feast on them and, erm, toot with happiness. So now we know!
Nostril breathing is the hottest new trend to have seized my (very short) attention span. According to science journalist James Nestor, this simple technique can improve health and longevity. Plus it’s free! Nestor has even managed to arrest his lifelong snoring habit by tuning his breath into his loyal nostrils. Longevity and bedroom points? That’s a double win.
The first six ingredients of this dressing are key to bewitch any guest or green leaf this summer. Together, they form a flavour jackpot. Feel free to sex it up with juicy papaya, fresh coriander, mango, sesame seeds, cooked prawns or photo albums of island hopping across Koh Samui and beyond. The dressing is badass over a plate of sliced tomatoes and peaches too, especially the disappointing flavourless ones that unwittingly land in your shopping basket. Don’t bin them! Just drown them in this fragrant, honeyed dressing.
A stash of monkey money often comes in handy for brassy play dates and other toddler shenanigans during the long summer months. By monkey money, I mean these baby banana coins coated in dark chocolate.
Green beans, my friends! Elegant, nutrient-rich spears of buttery brilliance. We are frontloading them with garlic, of course, bringing all things green to a magical place where tastebuds are bewitched and nostrils are possessed.
While I like my pancakes trashy, I also love them to be healthy-assed. So this week our pancakes are fraternising with flaxseed, brown rice, banana and blueberries while smothered under a rich tahini sauce. Eating something nourishing that feels deliciously sinful can feel strangely conflicting, like being mugged by Cupid. What better gift for Father’s Day?!
People want three things in life; to be happy, to be healthy and to be rich. I can’t make you rich, but two out of three ain’t bad! This column is all about food to twerk your taste buds, with a nod to the nutritional gods and sustainability queens. Yup. It’s about bringing more sass into your kitchen routine, and releasing your inner healthbitch or eco warrior (both, if I’m lucky).
Fooling my brain into thinking I’m slurping a milkshake at 8am is enough to initiate a tribal dance for my serotonin. But instead of heavy cream and sugar, we’re recruiting frozen bananas and almond butter for a bang of richness.
This week, we gift you soft, pillowy muffins with a crinkly top and prebiotic boost. They are also gluten-free and vegan, securing you bragging rights at the next parish bake-off. Do I hear a ‘hell, yeah’?
Vegan caviar is a total yumdinger. It happily ticks the sustainable, accessible and affordable boxes, too. (Was that a backflip?) The chia seeds in this recipe swell up to resemble teeny-tiny eggs, cushioned by an oceany smack of nori.
Aquafaba is the water drained from a can of chickpeas or white beans. It’s used in vegan baking to replace eggs in the recipe. Sounds punishing, but it’s actually pure genius. Aquafaba has enough protein to mimic egg whites in baked goods like meringues.
Making my own pastry is a thundering pain in the arsicle, but it allows me to use good-quality fat like butter instead of highly processed oils with no nutritional value. So when I discovered Irish butter pastry in the frozen section of my local grocer, my brain started twerking. It felt like an update being installed into my over-booked schedule. This is my kind of fast food.
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