Easy

Ketogenic Naan Bread with Melted Garlic Butter

Naan bread
Once again this grain-free, ketogenic bread has been supplied by our Blood Sugar Balancing Guru (as he is otherwise known!) Paul Wright! Paul is a qualified Nutrition and Health Coach and is currently studying to become a Nutritional Therapist. He became interested in nutrition to help control his own Type 1 Diabetes and through his own experience and experiments has obtained a vast amount of knowledge on how to control blood sugars. read more →

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Recipe of the Month Nutritious Split Pea Soup using Bone Broth

Nutritious Split Pea Soup Only Natural
Just because collagen has so many benefits we thought we’d remind you of an easy and super cheap way of getting plenty of it from your diet. Don’t throw these bones away next time you have meat, fish or chicken because a broth slowly made from them is a tasty and collagen rich food, all it takes to prepare is a little time and ideally a slow cooker. However if you’re feeling a tad lazy or just want to try it we stock Sadie’s Kitchen Chicken Bone Broth at a cost of €4.48 for 350ml and hope to have bone broth in powder form soon.

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Recipe of the Month – Vegetable Makhanawala

Vegetable Makhanawala Recipe of the Month Only Natural

This delicious recipe is adapted from Rick Stein’s India Cookbook. It is incredibly tasty and so easy to make. Using ghee gives the dish a real buttery flavour. Serve with homemade naan breads and/or rice.

Ingredients

800g mixed vegetables (chopped potatoes, sliced carrots, peas and spinach)

For The Sauce

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Recipe of the Month – Granola

Recipe of the Month Granola image

We all know at this stage that breakfast is the most important meal of the day and we should breakfast like a king, lunch like a prince and dinner like a pauper – but if you feel you can’t face a cooked breakfast first thing in the morning every morning it doesn’t mean you have to rely on high carb/salt/sugar cereals.  Why not have a go at making your own granola?

It’s incredibly simple, you can make a batch and keep it for two weeks plus if making your own you decide exactly what you want to go into it depending on your tastes and needs.  Personally I like to keep the carb relatively low in the morning but want to ensure a good source of protein so I’m not reaching for the scone or biscuits come 10am!!

Below is my basic granola recipe, it can easily be adapted to your own tastes or whatever you happen to have in the cupboard!  Previously I have also added a teaspoon of fennel seeds and seeds from a couple of cardamon pods to it!

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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.

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