Carrot Cake Bliss Balls

by Lou Robbie

Healthy wholesome sweet and tasty!! Indulge in these easy snacks over the summer holidays.

We were invited to an outdoor picnic last week and I was wracking my head thinking what to bring as a sweet treat. I made these and they went down really well. They are pre portioned, easy to box up and transport, bite sized, no messy fingers and taste top!

We have Irish organic carrots galore and all the ingredients for these tasty balls in stock.

Save them for your next picnic treat.

Lou 🙂

P.S. Let us know if you make them.

Ingredients: makes 15 approx

  • 225g Irish organic carrots grated – 4 small 
  • 75g walnuts
  • 1 cup rolled oats (80g)
  • 10 pitted dates chopped (soaked in hot water for 10 minutes help blend)
  • ½ tsp cinnamon
  • ½ tsp mixed spice (or nutmeg/ginger)
  • 2-4 tbsp hot water to blend- use 2 tbsp to start, you may need more depending on the liquid from the carrots 
  • To roll: 25g desiccated coconut or ground almonds as a substitute 

Method:

Step 1: To a blender add the grated carrots, walnuts, oats, chopped dates, cinnamon, mixed spice and 2 tbsp of hot water. The mix should be sticky, if its a bit dry add a small bit of water and blend again.

Step 2: Blend until you reach they desired consistency, plus for chunky or blend on high for smoother. Test it to see if it will roll into balls.

Step 3: Roll the balls in the coconut and put them on a tray or plate. Let them set in the fridge for 1 hour, then enjoy. They will keep in the fridge in a closed container for 3 days or in the freezer for longer.

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.