recipe

A Chaga Recipe from Anthony William

Anthony William Spiced Chaga Latte

Anthony William is a blogger and author on natural healing that I admire a lot and when I read this recipe based on the therapeutic properties of Chaga mushrooms I immediately wanted to share it here. I’m in no position to personally endorse anything as an anti cancer agent but, given the proliferation of the disease in today’s society, I feel that people should be aware of its potential and given the choice to use what they choose alongside of, or indeed in place of, conventional treatment. Here’s his take on Chaga and a suggestion on how to use it.

Spiced Creamy Hot Chaga

Nothing quite hits the spot and soothes the soul like a warm drink on a cold day (or anytime of year!). Add in the incredible medicinal properties of Chaga mushroom and some special healing spices, and you have yourself a deeply therapeutic and delicious drink to enjoy. This recipe would be wonderful to serve to friends and family or to savor on a quiet morning or evening alone. read more →

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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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Westgate’s Aubergine, Sprouted Mung Bean & Fennel Salad

Salad Bar Only Natural Recipe of the Month

Anyone for Salad?

I’d say that Westgste Design’s brilliant food selection is a leading light locally when it comes to offering a wide choice of tasty food covering wholefood, vegetarian and vegan, gluten free and raw options. Darron’s keen sense of flavor combinations has never let them down. The unrivaled selection of super delicious salads has alway been a major draw for me with offerings as diverse as carrot and beetroot slaw, roasted cauliflower and chorizo, sweet chilli noodles and broccoli and feta salad.
(I can imagine nothing further from the Spartan collection of lettuce, tomato, cooked ham and a boiled egg which was the less appealing ‘salad’ of my childhood.) You can’t imagine my joy on discovering that the already great range on offer has just been increased. I’m talking about the new takeaway salad bar just opened on street level. If you haven’t tried it out it’s a must!
Darron was kind enough to share the following salad recipe with us in case you feel like a little kitchen creativity or it’s one of many you can pop into Westgate and take away any time!

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Recipe of the Month – Gluten Free Pasteis de Nata (Portugese Tarts)

Recipe of the Month Only Natural
You can’t go to Portugal without trying their famous custard tarts, Pasteis de Nata. Growing up, when it came to picking a holiday location, we never ventured from Portugal. We fell in love with the people, the beaches, the weather and, more than anything, the food. There’s nothing quite like finding a local café on a quiet cobbled street and basking in the morning sun while sipping an espresso (or a “bica” as they call it) and taking a bite of a freshly baked custard tart. Perfectly flaky pastry and scrumptious homemade custard – heaven!

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 of the month Only Naturalrecipe! 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!

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Recipe of the Month – D’lush’s Gigantes Recipe

Wexford’s newest healthy eating place

Gigantes Recipe
When we heard that Eugene, owner of D’lush Café in Wexford Arts Centre, was planning on opening a new eatery, and on our doorstep opposite Bank of Ireland, we got very excited. I’ve always maintained that Eugene, or Rocky as he’s more commonly known, had an amazing grasp of how to combine simple, natural ingredients into stunningly flavourful and nutritious meals. Many’s the happy lunchtime I’ve spent in D’lush and I’m really looking forward to sampling the new offering.

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Ger’s March Update!

Ger's Monthly Update Only Natural

So what’s the low down on Only Natural this month??

 Firstly our rather fantastic Surya Brasil Henna Hair Colour Competition

If you’ve ever coloured your hair with henna (and I have, albeit a while ago), you’ll know just how good it feels. Unlike chemical hair dyes which penetrate the hair shaft, henna coats it. The result is a wonderful thickening and conditioning of the hair. It’s also the only 100% natural hair colorant I know of.
Our friends in Surya Brasil have given us a fantastic prize worth €500 exclusive to Only Natural!  Just check out here to find out more details.

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Recipe of the Month – Balsamic Maple Glazed Tempeh

Balsamic 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

Balsamic Glazed Tempeh - Marinating Tempeh

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.

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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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Oliver McCabe’s Protein Punch Energy Smoothie

Protein Punch Smoothie image

It’s getting close to the time when juicy, delicious, sunkissed Wexford strawberries will be found in abundance on the road sides the length of the country and we think this Oliver McCabe smoothie recipe is one to be kept on hand.  Not only do strawberries taste of summer but they are also an excellent source of antioxidant-promoting Vitamin C and keeping with our Healthy Skin theme this month Vitamin C is essential for healthy skin repair and growth.

This recipe is high in plant protein, essential fats, dietary fibre, magnesium and antioxidants plus to boost the skin loving effect of this smoothie even more we added a tablespoon of Udo’s Choice oil, however any essential fatty acid oil such as flaxseed, hemp oil or a fish oil could be added.

This recipe is enough for 3 tumbler glass size portions

Ingredients:

400ml unsweetened almond milk

7 strawberries, topped and tailed

1 1/2 bananas, peeled

1/4 mango, peeled and stoned

1 heaped tablespoon hemp or pea protein

1 teaspoon golden flaxseed

1/2 teaspoon spirulina powder

Add all the ingredients to a blender and blend for 20 seconds.  Pour into a glass and serve immediately. And enjoy the taste of summer!

For more easy to prep wholefood recipes why not join with us and Oliver on the 7th May in Murphy’s Barn for a demo of 9 recipes from his book The FuelFood Cookbook followed by a gorgeous 2 course lunch. A lovely morning away from it all in the peaceful surrounds of Murphy’s Barn – for tickets call instore or book here nowwebsite-slider2

 

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Recipe of the Month – Ollie’s Fuel Food Veggie Bake

Millet Bake2

As we get closer to our cookery demo day with Oliver McCabe in Murphy’s Barn on Saturday May 7th we’re enthusiastically trying lots of recipes from his book. Both Ruth (full credit to her for these beautiful images of her creation!) and I cooked his Fuel Food Veggie Bake and were in agreement that it was hearty, comforting, wholefood at its best so it’s the recipe we want to share with you now. What can I say? If you don’t have the book it’s well worth the purchase (we have signed copies for €20) and if you’d like to take it a step further, meet Olly and hear about his unique food philosophy at first hand then put Saturday May 7th in your diary right now.

I was so impressed with the use of millet in this recipe and felt this powerhouse grain needed looking into more, want to know more on millet, just click here.

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