A personal Yuletide favourite
Our Christmas recipe is one that’s close to my heart as it’s the nut roast that I’ve been bringing to our family’s Christmas Day celebrations since I can’t remember when. It’s Rose Elliot’s Brazil Nut Roast en Croute and comes from her ‘Supreme Vegetarian Cookbook’ which was first published in 1988. I know that we’ve moved on a lot in terms of vegetarian/vegan consciousness as well as in the range of amazing ingredients at our disposal since then but Rose Elliot was such a trail blazer when vegetarianism was still ‘wacky’ and this is still a humdinger of a recipe so what more need I say? It takes a little bit of prep and, as that’s not what you want to be doing on Christmas morning, I like to make it early on Christmas Eve and have nothing to do but pop it in the oven on Christmas Day. And, as every good roast needs a good gravy to go with it, we’re suggesting a classic gravy recipe from Cranks Cook Book. Enjoy. read more →
As always we have a wonderful selection of gifts to choose from this year:
The salt lamp, more popular than ever, decorative as well as therapeutic, we have all sizes, sculpted and natural. Prices start from only €17.
Combining ultrasonic technology, optional mood lighting and aromatherapy, the 105 Aroma-Diffuser is an elegant and safe alternative to the traditional night light oil burner. (Regular price €49.95 offer price €39.95).
Amber jewelry, made from real Baltic Amber, very beautiful as well as an source of healing properties. We’ve never had a better selection then we do right now!
Don’t worry we don’t want you to feel left out so there will be tastings instore this coming Saturday 17th December along with copies of the recipe so make sure to call in and pay us a visit!
Christmas is a time for family, friends, fun …. and, well, food! While it isn’t ideal to scoff handfuls of chocolates and mince pies, a little indulgence over the festive period won’t do any harm. This recipe is based on a new tradition that has crept in over recent years …. a Chocolate Biscuit Cake made in the shape of a Plum Pudding – pure novelty!
Traditional Chocolate Biscuit Cake is laced with milk chocolate, sugar, sometimes condensed milk and is crammed with sugar-filled biscuits and treats. This version on the other hand is still indulgent, but is kinder to your body. It uses nuts instead of biscuits along with delicious dark chocolate, zingy crystallised ginger and is sweetened with Brown Rice Syrup (a fructose-free sweetener). A real treat for December 25th and one the whole family will love!
200g 75% Organic Chocolate
150ml Organic Brown Rice Syrup
60g Crystallised Ginger, roughly chopped
100g Ground Almonds
100g Organic Almonds, roughly chopped
100g Macadamia Nuts, roughly chopped
200g Organic Raisins
- Line a 1 litre pudding bowl with 2 layers of cling film as smoothly as possible, leaving some hanging over the edges (you’ll use these to pull the pudding out once it sets)
- In a large pot over a gently heat, melt the butter, chocolate and brown rice syrup, mixing regularly
- Add the remaining ingredients and stir through
- Pour the mixture into the prepared bowl. Tap the bowl gently on the worktop a few times to fill any air pockets.
- Cover with cling film and place in the fridge to set for at least 4 hours but preferably over night.
Use Ready-to-roll icing to decrate the pudding or simple top with crystallised fruit and chocolate shavings!
LiverDTX is a unique, 30-day two-part cleansing program designed to cleanse and detoxify the liver, while at the same time, support and enhance normal liver function.
LiverDTX Part 1 contains herbs which have long been used by tradition practitioners to support detoxification of the liver. Part 2 contains a blend of amino acids and amino acid derivatives that help support optimal liver function, including bile production, and antioxidants.
LiverDTX works on many different levels. First, it works to enhance the natural detoxification action of the liver by enhancing both Phase 1 and Phase 2 liver detoxification. Second, LiverDTX works to support and enhance liver function, such as the production of hormones, enzymes, and regulation of blood sugar levels. In this way, LiverDTX not only helps support the liver, but thousands of bodily processes that are necessary for optimal health.
LiverDTX also helps stimulate the liver’s production of bile, which is used to emulsify dietary fat. Bile is also used as a vehicle to carry toxins into the small intestine, where they are absorbed by fibre and removed from the body through the colon.
These mince pies are full of festive flavour. They would be perfect by the fire with a cuppa or with your favourite Christmas tipple! Traditional Mince Pies use quite a lot of sugar as well as shredded suet or butter. Now, I’m a firm believer in moderation and think there’s nothing wrong with enjoying a traditional mince pie or three over the festive season! Wouldn’t it be great, though, to have an alternative that won’t leave you reaching for your stretchy pants!
For this recipe, I used large home-grown cooking apples as they are abundant in our garden at the moment. I love the tangy undertone of flavour that they give the mincemeat. Those of you with a sweeter palette should use 5 sweet eating apples instead though! Making sure to buy the best quality dried fruit you can is also important as they don’t have sugar and fat to hide behind. Treat yourself to the best that you can!
4 Apples, peeled and chopped
500g Raisins (400g +100g)
250g Dried Cranberries
100g Dried Cherries
4 Teaspoons Mixed Spice
1 teaspoon Ginger
2 Teaspoons Cinnamon
900ml Freshly Pressed Apple Juice (or good quality store bought)
2 Teaspoons Vanilla Extract
100g Flaked Almonds
Zest of an Orange
- Combine the chopped apples, 400g raisins, cranberries and cherries in a large pot over a medium heat. Cook for 5 minutes, stirring regularly.
- Add the remaining ingredients (except the brandy, flaked almonds and the remainder 100g raisins).
- Bring to a gently boil and then reduce the heat to a simmer.
- Add 30ml brandy and flaked almonds. Leave on a low heat to simmer for 1 hour.
- Remove from the heat and add the remaining 100g of raisins and brandy.
- Leave to cool and then store in an airtight containter in the fridge for up to 3 weeks.
- Make into mince pies using homemade or store-bought pastry (see below).
- Omit the brandy for a booze free mince.
- If you really want to add a touch more sweetness at the end, try adding Brown Rice Syrup. It’s a frutose-free sweetener so it won’t send your blood sugar haywire!
- For a foolproof gluten-free alternative to making your own pastry, ask us in-store about Silly Yak Gluten Free Puff Pastry and Amy’s Gluten-free Shortcrust Pastry! Easy-peasy!