Christmas Food Tasting Instore
Join us instore on Thursday 12th December 12-2pm for our Christmas Food Tasting Day with Sinéad from Independent Irish Health Foods!! Why not come in for a few tasty festive treats while you do your shopping.
She will also have vegan and Coeliac friendly options too!!
Life Changing Bread
Why? Because for most of us, me included, bread is at the heart of our diets and so of our lives. It makes sense so that, if we can make that bread as nutritionally dense as possible and replace lots of the less nutritious bread we eat with it, then it’s going to make big changes for the better in the way we feel. So according to Sarah here is that loaf, it has no downside. read more →
High Fat / Keto Bread
This bread recipe was supplied by our blood sugar controlling expert Paul Wright and is ideal for diabetics and endurance athletes who are looking to avoid the sugar spike and stay in the fat burning mode zone! If the mixture is divided into 6 rolls as per the recipe each roll contains 3g of carbohydrate. It is also gluten and dairy free and can satisfy your bread cravings if your trying to avoid it, these are best eaten with butter whilst still warm from the oven.
Ingredients
Dry Ingredients
300ml Almond Flour
5 tblsp Psylllium Husks
2 tspn Baking Powder
1 tspn Salt
Wet Ingredients
300ml Boiling Water
2 tspn Apple Cider Vinegar
4 Egg Whites
Method
1. Mix dry ingredients in a bowl.
2. Add the boiling water with cider vinegar to dry ingredients and mix until it resembles wet play dough.
3. Beat egg whites until they form stiff peaks and fold into the mix.
4. Moisten hands and form dough into 6 balls. Place on greaseproof baking paper.
5. Place in a pre-heated oven of 170oC and bake for about 60-70 mins.
6. They’re done when you hear a hallow sound if you tap the bottom, or prick them with a cocktail stick, if the stick comes out wet or doughy bake for another 5-10 minutes.
Westgate’s Aubergine, Sprouted Mung Bean & Fennel Salad
Anyone for Salad?
Recipe of the Month – Seasonal Fruit Parfait
It can be as easy or as laborious as you like. Essentially, it is stewed seasonal fruit layered with coconut cream, crunchy granola and maple toasted pecans. For a truly decadent dessert, you can whip up homemade coconut cream, bake a batch of delicious granola and top it with the caramelised pecans. But for a quick and easy treat, switch the coconut cream for a tub of Coyo Vanilla Coconut Yoghurt and just pick up a packet of your favourite store-bought granola!
Recipe of the Month – Vegan, Gluten Free Orange and Almond Cake
Orange and Almond Cake
This vegan, gluten-free cake is utterly scrumptious and a great recipe to add to your repertoire! It can be served warm with spiced dairy-free cream in winter or with fresh berries and vegan ice-cream in summer … a perfect dinner-party staple. The texture is reminiscenty of a traditional steamed pudding, a real favourite for many!
Recipe of the Month – Aubergine Cheese Bake
Ingredients
Method
Recipe of the Month – Gluten Free Pasteis de Nata (Portugese Tarts)
I have just recently started baking a coeliac-friendly version of these bad boys for my Rake of Cakes stall in the Bullring Market and decided I had to share the 
recipe! For this recipe, I’ve used our delicious new Commons Farm Raw Milk to make the custard and it makes for a wonderfully creamy finish. I’ve also used Silly Yak Puff Pastry, which is 100% coeliac friendly and available in the freezer instore!
Notes:
– Make sure you have defrosted the pastry in the fridge before starting to bake.
– Use the best quality vanilla extract you can. I love Neilson Massey Organic Vanilla Extract.
– This recipe makes about 30 – 32 tarts
– The custard is delicious over desserts or on its own as well!
Foodie Heaven – Spoiled for Choice at Lunchtime
A lot has happened around the Supervalu carpark (where we are located) over the last few months and, with my foodie hat on, I’m thrilled to say that it’s all been about new dining options. So, in case you hadn’t noticed and are looking for a new dining experience or two, here’s the lowdown.
Since Rocky from the Arts Centre’s D’Lush opened his new offering (the name’s the same!) opposite Bank of Ireland the queues haven’t stopped. The offering is pretty much the same as in Cornmarket with perhaps a little more emphasis on brunch. Big flavours and healthy balanced meals are the order of the day and allergies, gluten free, non dairy and vegan diets are all amply catered for. My lunch was Mexican chicken, feta, beetroot, chorizo, seeds, smoked salsa and minted yoghurt salad…… divine !
Right next door is Ramen, Wexford’s latest Asian Street Food offering. Ramen is a chain so, while we don’t have the individuality of a D’Lush, the offering is still very strong on health, flavour and value. Everything’s made to order so tweaking a recipe to suit individual taste and need is no problem. Offerings include noodle dishes, wok dishes and curries and you can tell from the big containers of freshly prepped vegetables that form the heart of the cuisine that they pack a nutritional punch. I had the pad Thai with tofu and loved it.
Further down almost at the Quay is Button and Spoon, recently opened sibling to its very successful and stylish sister restaurant in Bridgetown. Style is the byword here too with the delightfully countrified interior. It’s certainly not style over substance however with a well crafted menu offering everything from breakfasts to die for to inventive soups to the most decadent cakes and desserts (maybe not for every day!). I chose the lentil Dahl and rice. The tomato based Dahl was expertly spiced, a delicious lunch.
We’re so well served in Wexford by a marvelous range of daytime eateries and, if these three are anything to go by, food which offers great taste as well as all the benefits of wholesome, natural ingredients certainly isn’t too much to ask for!
- Cafe ,
- Cakes ,
- D'lush ,
- Dairy Free ,
- Desserts ,
- Eateries ,
- Food ,
- Foodie ,
- gluten free ,
- Healthy ,
- Lenil Dahl ,
- Noodle ,
- nutrition ,
- only natural ,
- Ramen ,
- Restaurant ,
- Tofu ,
- vegetarian ,
- wexford ,
- Wok
Recipe of the Month – Balsamic Maple Glazed Tempeh
The main ingredient in this recipe is tempeh, not sure what tempeh is? Well it’s a traditional soy product that stems from Indonesia. It is made from whole, fermented soybeans, has a firm texture and a nutty flavour. It contains more protein, fibre and nutrition than it’s well known cousin, tofu, and is used as a meat alternative in dishes whether you are vegetarian, vegan or just trying to reduce the amount of animal protein in your diet. Even though we sell it instore it hasn’t been on my shopping list for quite a while so when I came across this recipe I decided to give it a go and remind myself what I’m missing out on!
Ingredients
1 packet tempeh, cut into 1 inch cubes
120ml cup balsamic vinegar
2 tbs maple syrup
2 tbs tamari
2 cloves garlic, minced
60ml cup olive oil
1 tsp dried thyme
2 tsp arrowroot starch
Method:
Preparing the Marinade
1. In a bowl, mix together the balsamic vinegar, maple syrup, tamari, garlic, olive oil, and thyme.
2. Add the tempeh to the bowl, stir and cover.
3. Let sit in the fridge for 2-24 hours, mixing occasionally.
Cooking
1. Preheat oven to 180C
2. Place tempeh and sauce in a glass dish and cook covered for 20 minutes.
3. Remove from oven, stir around and bake for another 20 minutes.
4. Remove tempeh cubes from sauce and set aside.
5. Place remaining sauce in a pan over medium heat.
6. Add arrowroot starch and stir constantly to thicken.
7. Plate tempeh and scoop marinade over top as a sauce, or serve on greens or whole grain of choice.
I really enjoyed cooking with tempeh and was reminded just how versatile and tasty it is. Like tofu it readily takes on whatever flavour you choose to pair it with so the choice is limitless. I marinaded and baked it for this recipe but it can also be cubed and stir fried or crumbled and used like mince for bolognese etc. It’s going onto my shopping list from now on and if you haven’t tried tempeh yet I’d urge you to give it a go.
