NO BAKE – Caramel Bars

by Lou Robbie

These bars are a real treat made with no refined sugar and made mostly with good stuff! Top with vegan chocolate if you wish them to be dairy free.

The date caramel is so creamy and delicious you wont believe how good it tastes!

These will be a firm favourite in our house from now on. If you try them please let us know in the comments.

As always we supply all the ingredients just head to groceries.

Lou 🙂

Ingredients:

For the caramel:

  • 200g pitted dates
  • 2 tablespoons coconut oil
  • 1 tablespoon nut butter – peanut/almond/cashew
  • 4 tablespoons maple syrup or honey
  • 3-4 tablespoons boiling water

For the base :

Top:

Method:

Step 1: Line a loaf tin with parchment paper, or a similar sized lunchbox will work too.

Step 2: Make the caramel: Add all the ingredients to a powerful blender. Blend until smooth. Take out 3/4 of the caramel and put it in a bowl and add in the base ingredients.

Step 3: Make the base: to the blender with 1/4 of the caramel add the oats, cocoa powder, coconut oil and boiling water. Blend until combined.

Step 4: Spoon the base mix into the loaf tin, smooth with a spoon or spatula. Top with the caramel and smooth. Put this in the fridge for 1 hour to set.

Step 5: Melt the chocolate and coconut oil together. Pour over the top and tilt the tin to cover, sprinkle with sea salt. Chill for 30 minutes. Slice into bars and enjoy.

Crispy Black Bean Tacos

by Lou Robbie

Tacos are on trend at the moment, you can add just about anything in there but its hard to beat spicy smashed black beans. They’ve got to be crispy so give them a good fry and serve up with your favourite taco sides.

We are big fans of Mexican style food in our house its great family food to share and dip and mix and match. Add fresh salsa, guacamole, cheese and jalapeños.

Find all the orgainc beans and spices you need in our groceries.

Lou 🙂

Ingredients:

  • 1 tablespoon oil
  • 1 onion, finely diced
  • 2 cloves of garlic, finely chopped
  • 1 tsp chilli flakes
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp dried herbs
  • 1 tablespoon tomato puree
  • 1/2 cup water
  • salt to taste
  • 1 tin (400g) black beans, drained
  • 100g grated cheddar cheese
  • 6 small tortilla wraps (wheat or corn)
  • 1 lime, cut into quarters
  • smashed avocado and fresh coriander to serve

Method:

Step 1: Make the spicy smashed beans. Add the oil to a warm frying pan along with the onions and garlic. Gently cook to soften. Add the chilli, cumin, paprika, dried herbs, a pinch of salt and tomato puree. Cook for 3-5 minutes.

Step 2: Tip in the beans, stir to coat in the spices pour in the water and simmer for 5-10 minutes until the beans cook down, add a squeeze of lime. Mash with a fork or a potato masher, transfer to a bowl and clean the frying pan.

Step 3: Spoon the mashed beans onto the tortilla wrap, add cheese and fold over. Heat the frying pan, add oil and fry the taco on both sides until golden and crispy. Push down with a weight or small pot to get better contact with the pan, flip and fry on the other side until crispy. Repeat.

Step 4: Serve hot with smashed avocado, fresh coriander and lime.

3 Ingredient Almond Cookies

by Lou Robbie

Quick, dairy free, vegan, gluten free, refined sugar free, kid approved, only 3 ingredients and very tasty! You need to try these cookies.

My kids are alway hungry and I like to have snacks on hand that have a bit of goodness in them. Almonds are a superfood and while my kids wont eat whole almonds they will happy munch on these cookies instead.

They may not look perfect but for a quick bake they hit the spot. They are crispy on the outside soft in the middle. If you’re feeling extra fancy drizzle some melted chocolate on top.

Will you try them?

Lou 🙂

Ingredients: makes 10 small cookies

Method:

  • Step 1: Preheat the oven 170ºC. Line a baking tray with parchment paper.
  • Step 2: Melt the coconut oil in the microwave or in a small pot and stir in the maple syrup.
  • Step 3: Mix the coconut and maple into the ground almonds and work into a dough. Use your hands to form 10 small balls put them on the baking tray 1.5 inch apart.
  • Step 4: Use a fork to push the balls down and make a crisscross on the top of each cookie.
  • Step 5: Bake in the oven for 8-10 minutes until golden. Cool on a wire rack.

Cauliflower and Potato Satay Curry

by Lou Robbie

This is a very tasty satay curry. I was on a quest to use up a head of organic cauliflower that was looking a bit sad and neglected and I have to say it was delicious in this dish. I hoked and poked in the cupboards, fridge and freezer and managed to find all I needed for this curry without having to buy anything else. Using what you have at home is a great way to prevent food waste and it’s very satisfying using up odds and ends.

This curry needs the potato but add whatever veg you have that needs to be used up like peppers, carrots, courgettes, aubergine, greens. Most veg will work in here whether its fresh or frozen.

I’m a sucker for peanut butter and it helps to thicken the sauce and add that needed protein to keep you fuller for longer.

Will you give it a try? let us know in the comments below.

Lou 🙂

Ingredients:

  • 2 tablespoons cooking oil
  • 1 onion, finely diced
  • 2 cloves garlic, grated
  • 1 tablespoon fresh ginger, grated
  • 3 teaspoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon chilli flakes
  • 1 heaped teaspoon brown sugar
  • 1 head of cauliflower, torn into florets
  • 1 sweet potato and 4 regular potatoes about 700g altogether, peeled and cubed
  • 1 tin chopped tomatoes 400g
  • 1 tin full fat coconut milk 400g
  • 500g hot veg stock
  • handful of spinach
  • salt and pepper to taste
  • 100g smooth or crunch peanut butter
  • 2 tablespoons peanuts, salted or roasted

To serve: boiled rice and flatbreads

Method:

Step 1: Warm a wide pot on a medium heat. Add a glug of cooking oil along with the onions, cook for a couple of minutes then add the garlic and ginger. Cook for a further 5 minutes to soften.

Step 2: Add in the spices the curry powder, turmeric, garam masala, chilli, brown sugar and a good pinch of salt and pepper. Toast for a minute or two.

Step 3: Toss in the cubed sweet and regular potato along with the cauliflower and coat in the spices.

Step 4: Pour in the tinned tomatoes, veg stock and coconut milk, stir and simmer for 15-20 minutes.

Step 5: When the potatoes are cooked through stir in the peanut butter, peanuts and spinach. Taste the sauce and adjust if needed. Serve with rice and flatbreads.

Homemade Granola (made in the air fryer)

by Lou Robbie

Toasty, nutty, spiced and fruity granola is a bowl of joy in the mornings. And believe us it tastes nicer when you make it yourself.

I usually make big batches in the oven, 3 times the amount below but I thought I’d try making it in the air fryer for speed and convenience and it did the trick!!

I find that the oats take longer to toast than the seeds and nuts so I recommend doing them separately. Then mix in whatever else you fancy here we went with chia seeds, coconut and mixed dried fruit for a nutrient dense kickstart to the day!

You’ll find all the organic ingredients in our online shop www.greenearthorganics.ie

Of course if you don’t have an air fryer you can make your granola in the oven. I’ll leave more details below.

Lou 🙂

Ingredients:

  • 200g oats
  • 50g butter, melted (dairy or non dairy)
  • 1/2 teaspoon ground cinnamon (add more if you like)
  • 40g maple syrup or honey
  • 30g sunflower seeds
  • 30g pumpkin seeds
  • 30g flaked almonds
  • 2 tablespoons chia seeds
  • 30g desiccated coconut
  • 50g dried fruit

Method:

Step 1: Begin by adding the oat to a mixing bowl and stir in the cinnamon.

Step 2: Melt the butter in the microwave or small pot and stir in the maple syrup. Mix this into the bowl of oats and stir to coat.

Step 3: Remove the air fryer rack and tip the buttery oats into the air fryer basket. Air fry at 170ºc for 15 minutes check and shake them every 5 minutes. Once golden and toasted add to a clean mixing bowl.

Step 4: Measure the sunflower seeds, pumpkin seeds and flaked almonds into the air fryer basket. Air fry 170ºc for 8 minutes checking and shaking every 2 minutes.

Step 5: Once toasted add to the bowl with the oats and leave to cool for an hour or two. Pour in the remaining ingredients, chia seeds, coconut and dried fruit, mix with a spoon. When the granola is completely cool store in a jar or air tight container.

**To cook in the oven: After step 2 put the buttery oats onto a baking tray lined with parchment paper. Toast in the oven at 170ºc for 30 minutes until golden, stir a couple of times. Put the sunflower seeds, pumpkin seeds and flaked almonds on a separate baking tray and toast for about 8 minutes. Then continue with step 6.

Irish Root Veg and Feta Frittata

by Lou Robbie

This frittata is so handy to make and works perfectly with gorgeous Irish root veg! You can add just about any cooked veg to your frittata, here we are using delicious turnip and potato thats delicious with spinach and feta. Any left over cooked veg can be used think beetroot, peppers, courgette, carrots, parsnips, broccoli or peas it’s a real #zerowaste hero recipe.

This recipe makes a large frittata that is great for feeding a crowd for lunch, dinner or picnic. The best part is you can have it hot or cold.

Make a root veg with your next veg box.

Lou 🙂

Ingredients: makes 8 big slices

  • 300g cooked turnip/swede, cooled and diced
  • 300g cooked potato, cooled and diced
  • 150g feta
  • 18 eggs
  • zest 1 lemon
  • salt and pepper
  • handful spinach

Method:

  • Step 1: Preheat the oven 180ºC and line a baking tin (20cm x 30cm) with parchment paper.
  • Step 2: Scatter the cooked turnip and potato, evenly, over the bottom of the tray.
  • Step 3: Chop the baby spinach roughly and put it on top of the turnip and potato.
  • Step 4: In a bowl whisk the eggs along with a good pinch of salt and pepper. Zest the lemon into the egg and mix well.
  • Step 5: Pour the egg mix over the veg and push any veg sticking up down with a fork.
  • Step 4: Bake in the oven for 30-40 minutes, until cooked through.
  • Serve warm with a salad or cold on a picnic.

Easy Apple Donuts

by Lou Robbie

If you’re a fan of apple and peanut butter you’ll love these easy apple donuts!! They work perfectly as a snack and look so tempting. My kids love them.

It’s best to eat them straight away; so make them and share them and eat them as soon as they are set.

We used big juicy Irish apples for these, a nice alternative to the toffee apple. Find all the ingredients in our groceries.

Let us know if you try them.

Lou 🙂

Ingredients

Line a tray with parchment paper, the tray will need to fit in the freezer or fridge.

Step 1: Slice the apple into 4 slices. Use a small cutter or to take out the centre and make a donut shape.

Step 2: Chop the peanuts.

Step 3: Melt the chocolate in the microwave or in a bowl over simmering water. Dip the apple slices in the chocolate and cover using a spoon. Transfer to the tray.

Step 4: Drizzle over the peanut butter and sprinkle the chopped peanuts on top.

Step 5: Put the tray in the freezer or fridge to set for 20-30 minutes.

Eat straight away.

Warm Aubergine Salad

by Lou Robbie

Fancy an exciting zingy extra tasty salad this summer? This is it!

Spongy aubergines love to be bathed in spice and charred until soft and caramelised. Chopped warm and added to the fresh cherry tomatoes and garlic they liven up to give a delicious tongue tingling flavour.

We used the air fryer to cook the aubergine quickly, but you can roast it in the oven at 180ºC for 30 mins or even char it on the BBQ.

Save this recipe and enjoy it on the warm summer evenings with great company. Head to our groceries for most of the ingredients.

Lou 🙂

Ingredients: serves 2

  • 1 aubergine
  • 150g cherry tomatoes
  • 2 tsp cajun spice (or a mix of cumin, chilli, paprika)
  • 3 tablespoons olive or rapeseed oil (divided)
  • 150g greek style yoghurt
  • 1 clove garlic
  • juice and zest 1/2 lime
  • 8 torn mint leaves
  • 2 teaspoons sesame seeds
  • Salt and pepper to taste

Method:

  • Preheat the air fryer or oven 180ºC.
  • Step 1: Slice the green top off the aubergine, then cut in half and chop into long pieces, about 8.
  • Step 2: Mix together 2 tablespoons of oil and 2 teaspoons of cajun spice, season with a pinch of salt and pepper. Brush this onto the aubergine pieces.
  • Step 3: Line the basket with parchment paper and air fry for 18 minutes at 180ºC and check and turn half way through. (If using the oven it may take 30 minutes)
  • Step 4: Chop the cherry tomatoes into quarters and add them to a mixing bowl. Finely grate the garlic clove and add this to the bowl, add the zest and juice of half a lime, 2 tablespoons of olive oil a small pinch of salt and pepper. Tear in the mint leaves. Chop the warm aubergine into 1 inch pieces and add this to the bowl, mix.
  • Step 5: Spoon half the greek yoghurt onto each plate and top with the warm aubergine salad sprinkle with toasted sesame seeds.
  • Enjoy.

Jam Jar Dressing w/ Feta Salad

by Lou Robbie

Lighter, brighter days love lighter brighter dishes and we welcome all the delicious colourful organic salads. Make sure to arm yourself with some handy jam jar dressings like this one, make extra and store it in the fridge!

A jam jar dressing is very satisfying to make especially when you get to shake it up like a cocktail! Feel free to adjust and change up the flavours, you could add some dried herbs, chilli flakes, fresh grated garlic, lemon juice, pesto, or what ever you like.

Now you have your dressing sorted order some incredible organic produce for your salad www.greenearthorganics.ie Keep it simple like this feta salad full ingredients below.

Lou 🙂

Ingrediens:

For the dressing:

  • 1 tablespoon wholegrain mustard
  • 1 tablespoon vinegar (white wine or cider)
  • 1 tablespoon honey or maple syrup
  • 1/2 orange juice zest and juice
  • 6 tablespoons light oil (sunflower/olive)
  • salt and pepper

For the salad:

Method:

  1. To make the dressing: Add all the dressing ingredients to a clean jam jar, put the lid on and shake well. Taste the dressing and adjust the seasoning if needed, it may need more salt, honey or vinegar, keep tasting and adjusting until you are happy with it.
  2. To make the salad pour half the dressing into a mixing bowl. Tear in the lettuce leaves, add the diced tomatoes, cucumber, feta cubes, zest the orange, and scatter in the olives. Gently toss through and pour onto a serving plate, top with mint leaves and serve.
  3. Keep the other half of the dressing, in the fridge, for or another day.

Charred Broccoli w/ Spicy Tahini Dressing

by Lou Robbie

Beautiful green homegrown Irish broccoli! YES we are well use to it being the trusty side veg but it can be the start of the plate and with a bit of roasting and dressing and it is incredibly tasty. Its important to char it to get the subtle bitter notes that taste delicious with the sweet, salty and spicy dressing.

We used the air fryer to cook this but you can of course roast in the oven also.

Make this with the next head of broccoli that arrives in your Green Earth Organics box.

Lou 🙂

Ingredients:

  • For the broccoli:
  • 1 whole head of broccoli
  • pinch salt & pepper
  • drizzle of oil
  • 2 tablespoons sesame seeds
  • For the dressing:
  • 1/3 cup light tahini
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon sriracha
  • 1 tablespoon soy sauce
  • squeeze of lemon juice
  • 1 clove of garlic, finely grated or minced

Method:

  1. Preheat the oven or air fryer 180c.
  2. Begin by chopping the broccoli into 8 long pieces, keeping the stalks on.
  3. Sprinkle the broccoli with salt and pepper and drizzle with oil.
  4. To cook: If air frying you may need to cook the broccoli in 2 batches lay flat in the air fryer basket and cook for 8 minutes at 180c. If roasting in the oven, lay the pieces flat on a tray and roast in the oven for 15 minutes approx at 180c.
  5. For the sesame seeds: toast in the air fryer or oven for 5 minutes until golden, keep a close eye as they can burn easily.
  6. While the broccoli cooks make the tahini dressing: Simply whisk all the ingredients in a bowl until smooth and creamy, taste and adjust the seasoning if needed.
  7. To serve, spoon half of the sauce onto a plate and top with the roasted broccoli and spoon over the remaining sauce sprinkle with toasted sesame seeds.