Delicious

Ger’s November 19 Monthly Update

Ger's Monthly Update Only Natural
You’ll notice a slight change of emphasis in one corner of our food display next time you’re in the shop. We love to bring you extra value and don’t think that you’re averse to it either, so we’ve cleared some space to bring you our new Special Offers area. From now on we’ll have a broader range of specials on both established and loved products and new ones that you might like to try at an introductory discount. So if you’re a value hunter don’t miss out, they’ll be piled high just past the bulk dispensers on the way in. read more →

Share this with others...Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Print this pageEmail this to someone
Categories: Tags:

Highbank Orchard Tasting Day Instore

Highbank Orchard Kilkenny Only NaturalWe now have the pleasure of stocking Highbank Apple Juice, their award winning Orchard Syrup, their organic cider vinegar, their organic apple balsamic vinegar, their delightful non alcoholic ‘driver’s cider’ and more. So we are delighted to say that Julie from Highbank Orchards will be instore on Saturday 20th October from 12pm to 3pm showing off and offering tastings of their fabulous wares.

These organic apple products from Kilkenny really need to be tasted so make sure to pop instore on the 20th October from 12pm to try some for yourself.

Share this with others...Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Print this pageEmail this to someone
Tags:

Daeng Vegetable Crackers Tasting Instore

Daengs Crackers Only Natural

We have recently starting stocking Daengs Vegetable Crackers instore and since then they have acquired some loyal followers who regularly need their cracker fix!!  Handmade in Blackwater these completely natural crackers are certainly worth a try and now you can taste them for free!

Just pop into Only Natural on Saturday 24th March and meet Daeng the creator of these delicious crackers and have a nibble and a chat!

Share this with others...Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Print this pageEmail this to someone
Tags:

Recipe of the Month – Aubergine Cheese Bake

This is one of my favorite dishes for non meat days
Baked Aubergine pic

Ingredients

2 aubergines
olive oil
125gr organic short grain brown rice
2 cloves garlic
2 small onions
1/2 tsp dried oregano
680gr organic passata
4 x 125gr mozzarella balls
fresh basil leaves to taste

Method

Top and tail the aubergines and cut into 8 to 10 long slices. Brush them with olive oil and bake at 200C for aprox. 30 mins or how ever long it takes for the aubergine to cook through and brown a little.
Cook the brown rice in plenty of water for 20 minutes and drain.
In the meantime make the sauce. Finely chop the garlic and onions and fry in a little oil with the oregano until soft and starting to caramelise  (10 to 15 minutes). Add the passata to warm through.
Assemble the bake. Layer 2 or 3 slices of aubergine, some torn up mozzarella , a few torn basil leaves, some of the par cooked rice and pour some sauce over the top. Repeat until everything’s used up and covered in sauce. Bake in a 200C oven for 30 to 40 minutes. Allow to stand for 10 minutes and enjoy with a fresh green salad.
Flavoursome and comforting.
Share this with others...Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Print this pageEmail this to someone
Categories: Tags:

Featured Product – BeeActiv Raw Ivy Honey

Featured Product Beeactiv Ivy Honey

Ivy honey, a new honey for winter.

Featured Product Beeactiv Ivy Honey
Early medicinal texts have highlighted Ivy’s importance as a healer since the 10th Century. It found particular use in the reduction in swelling of the lungs, kidneys, spleen and liver as an anti-inflammatory. More recently, sheep and cattle farmers would feed ivy to “sick” animals. In fact sick animals would often choose to only eat ivy leaves. Nowadays, ivy is sold all over the world as a natural, safe and effective remedy for persistent cough.  
Now there’s a new way to benefit from ivy’s bronchial protective properties in a new honey in Only Natural – BeeActiv Raw Ivy Honey. Conan (academic, beekeeper and founder of the Company) explained some of the science to me.
ivy-honey-bee-image

There have been many scientific studies into the healing and curative benefits of ivy. These have mostly centred around the use of ivy as either an anti-inflammatory or to treat respiratory diseases. The latter has gained the most acceptance in modern medicine. The positive response from users of ivy products is due to compounds naturally present in the plant. The plant saponins “Hederacoside-C” and “alpha-hederin” are believed responsible for this cough relieving efficacy. Importantly, new research into ivy honey has shown that the unique compound “Hederacoside C” is present in pure ivy honey from Ireland and the unique benefits of ivy honey are attributed to this.

The honey has been creamed and has a delicious flavour so, apart completely from helping with coughs and chesty conditions, spreading a little Hederacoside C on your toast in the morning makes for a rather tasty treat! A 227 gram jar retails for €12.95.

Share this with others...Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Print this pageEmail this to someone
Categories: Tags:

Recipe of the Month – Glorious Breads!

Porridge Bread 1
ipp
We had such a great day in Murphy’s Barn cooking and eating with Oliver McCabe in May that I’m taking this opportunity to let you know in advance of our next food event. This autumn (on Saturday the 5th of November) we’ve invited Joe Fitzmaurice from Riot Rye Bakehouse and Bread School in Cloughjordan to give a Sourdough Bread Baking day in Wexford. Joe is passionate about spreading the word about how changing over to ‘real bread’ is such a crucial tool for health. To quote Joe “We believe that for too many years Ireland has been unnecessarily dependent upon the industrial baking and chemical industries for its bread. Many people do not have access to bread made without bicarbonate of soda, flour improvers, preservatives or other unnecessary additives. The knowledge of how to naturally turn grain into bread has been lost.”
Riot Rye’s own courses are completely booked out for this year so, as numbers will be limited for this, we suggest you let us know as soon as possible if you are interested. Click on the link above for more details.
To get you in the mood here are a few (slightly less involved) bread recipes that we’d like to share.

read more →

Share this with others...Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Print this pageEmail this to someone
Categories: Tags: