Wheatgrass and Sprouts in Dublin

01/10/2014

Oat Milk

26/02/2014

300g cashew flour
200g almond flour
150g coconut flour
100g coconut flakes, shredded
1/4 teaspoon Himalayan salt
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 dessertspoon freshly milled black pepper

5-7 dessertspoons maple or agave syrup
2 dessertspoons vanilla extract
1,5 dessertspoons fresh grated ginger
2-4 dessertspoons filtered water

In a food processor, fitted with the “S” blade, break down the cashews,almond and coconut into a flour.
Pulse together the cashew flour, almond flour, coconut flour, shredded coconut, salt, cinnamon, allspice, cloves and black pepper.
Measure out the syrup and add the vanilla extract, fresh grated ginger and water. Stir together and pour into the food processor along with the dry ingredients. Process until it starts sticking together and forms a ball. The dough is very sticky.
Wrap the dough in plastic wrap and place in the fridge for 30- 40 minutes or until chilled through.
Once chilled, roll the dough out to about 5-6mm thick, and using cookie cutters, cut out your shapes and transfer them to the mesh sheet that comes along with your dehydrator.
Dry at 41 degrees by C, in the dehydrator for approximately 10-16 hours.
Frost, decorate and eat!

21/01/2014

150g cashew butter
4 dessertspoons coconut oil (malted)
3 dessertspoons cocoa powder
pinch of sea salt
1 teaspoon vanilla extract
5-6 dessertspoon maple or agave syrup

In a food processor mix together the nut butter and coconut oil until smooth. Add in the cocoa powder, syrup, sea salt and vanilla, and stir until smooth and creamy.
Transfer the mixture to a dish, lined with plastic wrap for easy removal, and smooth the top with a spatula.
Place the dish in the freezer, and allow the fudge to set for at least an hour before slicing and serving.

21/01/2014

This is such a simple process but the photos will help you visually. Add the cashews to your food processor ( 2 cups cashews). Turn on the food processor and process for about 10 seconds, you will have a coarse meal. Whir another 20 seconds and you will see it starting to clump together.
Scrap down the sides to the center near the blades.Whir another 20 seconds and scrape again. This time you will see the cashews blending for sure.
It is starting to look like cashew butter but is not quite there yet. Hold for 5-7 minutes and you will actually see the creamy cashew butter showing oil and creaming around the edges. That is it!
You have a beautiful, homemade, natural, healthy, creamy cashew butter.
Store in the refrigerator with a tight fitting lid for up to 2 weeks.

14/01/2014

02/01/2014

Pumpkin seed mayo
200g pumpkin seeds soaked overnight
2 dessertspoons olive oil
2 dessertspoons lemon juice
2 dessertspoons cider vinegar
1 clove garlic
0,5 teaspoon sea salt
1 dessertspoon curry powder
1 teaspoon turmeric
100-120ml filtered water

Place all ingredients in a blender and blend.

Veg salad
0,5 green cabbage
2 carrots
1 red pepper
1 onion
200g sprouted mung beans

Shred the carrots and green cabbage finely, slice onion finely. Deseed the pepper and dice. Add sprouted mung beans. Mix with pumpkin seed mayo and serve.
Idea based on Veronica O`Reilly recipe.

29/12/2013

Raw Mushroom Casserole

part 1
100g dried tomatoes, soaked for two hours, drained and sliced
1 medium onion chopped finely
3 carrots diced
3 sticks celery diced
30g sage, rosemary, thyme, parsley (fresh)
salt to taste

Mix all the ingredients together and dehydrate for about two hours to soften. Take out and leave aside.

part 2
200g cashews soaked for 4 hours
4 dessertspoons yeast flakes
8-10 mushrooms (chestnut)
1 garlic clove, minced
salt to taste

Blend all the ingredients in a blender and leave aside.

part 3
300g mushrooms ( Portobello)
6 dessertspoons olive oil
3 dessertspoons liquid aminos

Marinade the mushrooms with the dressing for 2-3 hours. Strain and pour the liquid over the vegetable layer. Dehydrate for about 1-2 hours, take out and leave aside.

part 4
150g walnuts soaked for 6 hours and drained
150g brazil nuts soaked for 6 hours and drained
3 dessertspoons yeast flakes
1 garlic clove, minced
salt to taste.

Process all the ingredients in food processor and dehydrate for 2-3 hours.

In a casserole, place vegetables pour sauce over them. Then place mushrooms, pour sauce over them and place nuts on top.

29/12/2013

part 1
100g dried tomatoes, soaked for two hours, drained and sliced
1 medium onion chopped finely
3 carrots diced
3 sticks celery diced
30g sage, rosemary, thyme, parsley (fresh)
salt to taste

Mix all the ingredients together and dehydrate for about two hours to soften. Take out and leave aside.

part 2
200g cashews soaked for 4 hours
4 dessertspoons yeast flakes
8-10 mushrooms (chestnut)
1 garlic clove, minced
salt to taste

Blend all the ingredients in a blender and leave aside.

part 3
300g mushrooms ( Portobello)
6 dessertspoons olive oil
3 dessertspoons liquid aminos

Marinade the mushrooms with the dressing for 2-3 hours. Strain and pour the liquid over the vegetable layer. Dehydrate for about 1-2 hours, take out and leave aside.

part 4
150g walnuts soaked for 6 hours and drained
150g brazil nuts soaked for 6 hours and drained
3 dessertspoons yeast flakes
1 garlic clove, minced
salt to taste.

Process all the ingredients in food processor and dehydrate for 2-3 hours.

In a casserole, place vegetables pour sauce over them. Then place mushrooms, pour sauce over them and place nuts on top.

28/12/2013

200g pumpkin seeds soaked overnight
2 stalks celery
2 scallions
25g soaked seaweed (wakame)
1 bunch of dill
1 bunch of parsley

In a food processor, using S blade, process all ingredients together. Mix with cashew mayo, look at the recipe on my page I published before.
Lay zucchini strip flat and add a small spoonful of the mixture onto one of the ends of zucchini.Roll up and enjoy!

26/12/2013

200g cashews soaked for 4 hours
2 dessertspoon cider vinegar
1 dessertspoon lemon juice
1 clove garlic
2 dessertspoon olive oil
1 dessertspoon agave syrup
or 1 teaspoon coconut sugar
a little of water

Place all ingredients into a blender and blend

26/12/2013

1 courgette peeled and diced
1 cucumber diced
1 onion chopped
1 apple cored, peeled and diced
200g green peas
Mix with cashew or brazil nut mayo and serve.

26/12/2013

1 head of cauliflower
250green peas
1/2 medium onion chopped
1 clove garlic minced
3 teaspoon lemon juice
zest of one lemon
3 dessertspoon olive oil
1 dessertspoon curry powder
1 teaspoon red paprika ( dried)
2 dessertspoon grated ginger
1 dessertspoon coriander
1 teaspoon Himalayan salt or to taste

Marinade for cauliflower florets
2 teaspoon lemon juice
2 dessertspoon olive oil
pinch of salt

Break the cauliflower florets into small pieces and place in a bowl, pour marinade over the pieces and massage.
Mix well all the remaining ingredients together.