Homemade chocolate treats that are made with lots of good organic stuff.. .yes please! These are rich and decadent and give a great boost of energy. I ordered some lovely organic medjool dates and walnuts and organic dark chocolate to make these. Perfect with that mid morning coffee.
They are a no bake treat so no ovens needed just a bit of time to set in the fridge. Grab all you need for these tasty snacks in our online shop.
We hope you try them.
Lou X
Ingredients: makes 16 squares
-150g – 1 cup medjool dates, stone removed – 60g – 1/3 cup walnuts, chopped – 40g- 1/3 cup ground almonds – 40g – 1/3 cup cocoa powder – 40g – 1/2 cup oats – 110g – 1/3 cup smooth peanut butter – 2-4 tbsp boiled water – 150g Dark chocolate bar plus 1 tablespoon coconut oil
**Taste the mix -feel free to add a dash of maple syrup or honey if it tastes bitter.
Method:
Step 1: Line a 8inch square tin with parchment paper.
Step 2: If using medjool dates, remove the stone and add them straight to the blender. If using regular dried dates, soak in boiling water for 5 minutes, then discard the water.
Step 3: Add the dates, ground almonds, cocoa powder, oats and peanut butter to a blender. Blend until smooth. Add a tablespoon or 2 of boiled water if the mix is dry. Then add the walnuts and pulse. Check the texture with a spoon, if it sticks its ready, if its dry add a bit more water.
Step 4: Pour the brownie mix into the tin and press down with the back of a spoon. Try smooth it as best you can. Melt the chocolate and coconut oil in the microwave in short bursts (or in a pot over simmering water), then pour over the base and transfer to the fridge to set for an hour.
Take from the fridge and slice into squares.
This will keep in the fridge for 1 week or in the freezer for 3 months.
I grew up working on a farm, the man I worked for used to refer to soil as “good clean dirt”, he was of the opinion that no harm ever came from handling soil, and he was right.
At that time chemicals were just starting to creep into agriculture here in the west of Ireland and that was back in the early 80s. Food grown locally at that time was generally free from chemicals, with the exception probably and ironically of potatoes, which would have been sprayed for blight. Back then wild button mushrooms still grew in the fields, cowslips were plentiful and generally our fields were full of diversity. This is not the case today, and the funny thing is you never see why. The application of chemicals to our land and to our food occurs all the time but we are generally blissfully unaware that it is happening. They say once awareness dawns you can never go back, maybe that is true for food also, that is of course if we choose not to ignore the facts.
There are certainly more controls and checks and balances in Europe than in other parts of the world, but that doesn’t make chemical agriculture right. But with much of our food in this country being imported and as we don’t have the same visibility on what controls are implemented in foreign parts, (over 85% of all fruit and vegetables are imported) then choosing organic becomes even more important. Organic systems are not perfect, but they do offer an alternative, one that keeps chemicals off our food, and in doing so also helps protect biodiversity. It does sometimes feel ironic that it is the organic producer that must prove their credentials, go through the extra paperwork, and submit samples to prove that we are not doing anything underhand.
So it is that I dig out this event of last November, when a piece of our kale was tested for 1 of 870 chemicals, it came back with a clean bill of health. The fact that there were 870 chemicals on that test list, means I imagine that there are 870 active chemicals that can be applied and are applied in varying amounts to our food. I was shocked, why else would they test for all of these?
It seems ironic that we may go to such lengths to get soil off our hands, we can see the dirt, and we can wash it clean, we can be obsessed with keeping our bodies clean, but how about what we put into our bodies. It is the unseen agents that often do the most damage, and generally a wash is not sufficient to get chemicals off our food, especially those that are systemic (Get absorbed into the tissue of the plant) in nature. These chemicals can’t be removed by washing, they are in and on conventional food and they will inevitably end up in our bodies.
You would have to wonder why sickness is so prevalent in our society today and while there is no definite one root cause and it is certainly a complex issue, there is little doubt that our diet can have a large detrimental effect on our health. Conversely if approached correctly what we eat can only contribute to a more positive well-being.
When we consume healthy fresh organic food, we are doing our body a great service, and similarly we are demonstrating a level of respect for the planet, that is aiding in protecting the amazing biodiversity we share this world with.
Here is to zero chemicals on our food.
Kenneth
PS, Power to all women in the world, without whose compassion and understanding, dedication and hard work we would be lost, happy international women’s day and happy mothers day in advance. I feel that a matriarchal led society would certainly be kinder to our planet too.
Crispy, so savoury and packed full of flavour. We think you’ll love these plant based rolls. Delicious for breakfast, lunch or dinner.
We have the nicest chestnut mushrooms rich in immune boosting nutrients, cooked down with onions and spices. They give the best texture. We’ve bulked these out with protein packed chickpeas and almonds and blended the mix with iron rich baby spinach. Serve them with a sweet chilli dipping sauce, divine.
Grab most of the ingredients in our groceries.
Lou x
Ingredients: makes 8 rolls
I pack of ready rolled puff pastry(375g) – most are suitable for vegans 1.5 tbsp oil 1 pack (250g) chestnut mushrooms, finely diced
1 red onion, finely diced 3 gloves garlic, finely chopped or grated 2 tbsp tomato paste 1 tbsp maple syrup 1 tsp ground cumin 1 tsp smoked paprika 1 tbsp soya sauce 40g baby spinach 1 tin chickpeas rinsed and drained 100g flaked almonds Salt and pepper to taste 1 egg whisked or milk of choice to glaze 1-2 tablespoons sesame seeds to decorate
Method: Step 1: Preheat the oven 200ºC fan. Line a large baking tray with parchment paper. Leave the puff pastry out of fridge to come to room temperature.
Step 2: Start by warming a frying pan on a medium heat, add the oil and the diced onion. Cook for five or so minutes to soften. Add the chopped garlic and cook for a few minutes. Next add the diced chestnut mushrooms and cook for a good 5 -10 minutes, until they shrink in size. Spoon in the tomato puree, maple syrup, soy sauce, cumin and paprika. Stir to coat the mushrooms and cook for a further few minutes. Set aside to cool for a minute or two.
Step 3: To a food processor add the cooked mix, drained chickpeas and flaked almonds, chopped spinach. Blend to combine but keep the mix a bit chunky for texture. Taste the mix add salt or pepper if needed.
Step 4: Unroll the pastry, divide in 2 lengthways giving 2 even strips. Spoon the mix down the middle of the pastry in a sausage shape. Brush one side of the pastry strip with egg or milk. Gently fold the pastry over, use a fork to seal it. Cut the strip into 4 and put them on the baking tray, seam side underneath. Brush with egg or milk, sprinkle sesame seeds on top. Repeat with the other strip of pastry.
Bake for 30-40 minutes until nice and golden brown and delicious.
Valentines day is this week and we think this would make for a very special meal for the one(s) you love. Deliciously spiced, creamy and satisfying all the things a curry should be. We have roasted some butternut squash and tofu for extra texture and it tastes fantastic.
Butternut squash are a great winter vegetable thats so versatile and perfect in a silky sauce.
Sugar and spice and all things nice for your special person this Valentines- we’ve got you covered.
Step 1: Preheat the oven 180ºC. Dry the tofu thoroughly with kitchen paper. Toss the butternut squash in oil, salt and pepper and place on a baking tray. Toss the cubed tofu in 1 tablespoon of cornflour and a small pinch of salt place on a second baking tray. Roast both in the over for 30 minutes. The butternut squash may need a bit longer, it is ready when it pierces easily with a knife.
Step 2: Start the sauce: Warm a wide pan on a medium heat, add the butter and onions and cook to soften for about 5 minutes. Add the grated garlic, ginger and cook for a further 2 minutes. Then add the rest of the ingredients and stir to combine. Simmer for 5 to 10 minutes. Taste and adjust the seasoning if needed.
Step 3: When the tofu and squash are roasted stir them into the sauce. Cook on low for a further few minutes then serve up.
Serve with boiled rice, green beans, fresh coriander and naan bread.
A good friend of mine showed me how to make chapati a long time ago. I was so amazed at how few ingredients were needed and how quick and tasty they were. Chapati are traditionally served with lentils or a curry but I wanted something light for lunch.
I really fancied hummus but realised I had no chickpeas but still determined to have hummus I made do with my cauliflower, roast garlic, tahini and spices and it was delicious.
Its amazing what you can make with so few ingredients and a bit of imagination.
Step 1: Make the chapati dough. Mix all the ingredients together and knead for 5 minutes. Diving into 8 balls and leave on the counter top under a clean tea towel to rest.
Step 2: Start the cauliflower hummus. Wrap the garlic with a tablespoon of oil in a tinfoil parcel and roast in the oven or air fryer @180ºC for 20-30 minutes until completely roasted and soft. Steam the cauliflower florets or boil them in water until soft.
Step 3: Flour the work top and dust a rolling pin, roll out the dough balls into flat circles, they should be thin like a tortilla. Keep the dough covered all the time with a clean tea towel. Warm a frying pan on a medium heat, make sure the pan is hot. Add the first chapati and cook until you see bubbles, then flip and cook the other side, repeat. They will have brown spots but try not burn them too much.
Step 4: To a blender add the cooked cauliflower, squeeze the roasted garlic, add the tahini, turmeric, cumin, salt and olive oil, blend until smooth.
Serve the chapatis with the cauliflower hummus, chopped herbs, raw red onion or cabbage.
Slowly cooked risotto is deliciously creamy and comforting especially on a crisp cold day in January. After the costly pinch of Christmas its great to have a few dishes that are easy on the pocket yet packed of flavour.
This is a plant based version, made with plant based butter and cheese.
Sweet Irish leeks are one of my favourite vegetables and they are the perfect partner to vitamin D rich Irish mushrooms in this one pot meal.
Gradually adding hot stock to the rice will create a perfect bowl of risotto. It’s always worth the effort.
Let us know if you try it we love to hear from you.
1 litre of hot vegetable stock (substitute 100ml stock for dry white wine if you wish)
juice 1/2 a lemon
A big knob of butter (30g), use dairy or non dairy
1 tbsp. Nutritional yeast
Salt, pepper and olive oil
grated firm cheese to finish, use dairy or non dairy
optional topping: a handful of chopped fresh parsley
Method:
Method: Step 1: Heat 1 litre of stock in a pan and bring to a boil.
Step 2: Meanwhile, in another pan, sautè the diced onion for 5 minutes in a couple of tablespoons of olive oil, season with salt and pepper, and then add in the diced leeks and cook to soften. Next add the grated garlic and mushrooms cook for a further 10-15 minutes until cooked through.
Step 3: Stir through the rice. (If you want to add white wine add it now) Pour in a ladle of stock, stir gently and once all the liquid has been absorbed, pour in another ladle and repeat until the rice is al dente, or cooked to your liking. Continue stirring the rice so the starch is released and it becomes creamy.
Step 4: Stir through the nutritional yeast, butter, grate in some firm cheese and finish with lemon juice. Taste and adjust the seasoning if needed.
Serve with fresh chopped parsley, black cracked pepper and a good extra virgin olive oil.
We are spoiled for choice with all the gorgeous produce and products from the farm and our fantastic organic suppliers. We added lots of amazing Irish vegetables to our sweet bakes this year, beetroot, carrots, courgettes, butternut squash and heaps of fruit too strawberries, blueberries, blood oranges and apples to name a few.
Here are 5 of our favourite recipes. We hope you give them a try.
Lou 🙂
Tap the recipes below to take you to the full recipe:
Many years ago, I had the good fortune to come across the book “Small is beautiful: A study of economics as if people mattered” by E.F. Schumacher.
A key quote from the book: “Modern man does not experience himself as a part of nature but as an outside force destined to dominate and conquer it” epitomises the reason we are facing the challenges we currently face on planet earth.
There is no greater urgency, or greater need than reversing the damage we have inflicted on our beautiful planet. The time for deliberation has come and gone, now we need action.
Schumacher goes onto say that we are rapidly consuming the capital our lives are built on whilst all the time focusing on the income. The idea that our planet is finite is a law that most self-respecting scientists accept and yet the business of retail and production is based on ever expanding consumption seemingly assuming the law does not apply to them.
Protection of our capital in this case our home planet earth must be given as much weighing as the income we derive from it, otherwise we may find sooner than we would like that the goose who lays the golden eggs is gone.
This is heavy going for the final letter before Christmas, but I think it may be justified.
I know that it is difficult to make the choice to spend more on food, so thank you.
I know that you have chosen to do just that. You have made a conscious choice and invested effort to source your produce from us. We may not always get it right and there is always more to be done, but we have never wavered in our commitment to protect our planet no matter what else comes our way.
So, thank you for your continued support, for your good will, for you cheer and encouragement, for spending your hard-earned euros with us.
We have had the busiest Christmas in our history as a farm and business, and for that we are eternally grateful. There have and continue to be plenty of challenges but at least for now for another while we can keep going. We have planned our planting season for the year ahead we look forward as we always do to a new growing season, and we hope that we can get more things right that we get wrong.
Thank you so much, you may not really feel it, or realise it, but you truly are making a positive difference to our world.
We hope you have a lovely, happy, peaceful and healthy Christmas
Kenneth and all the team at Green Earth Organics
PS:Our Farm shop is open tomorrow Saturday the 23rd from 10am-5pm, H91 F9C5, and there is still time to get all your Christmas produce.
We are closed all next week, there will be no deliveries and our office will be closed. Our new box contents are already live on our website and you can place your orders at any time over the next week for delivery week commencing Tues the 2nd of January
We like our veg dirty, we harvest them fresh from the ground and we leave the dirt on.
This dirt, good clean dirt we think is amazing, it is a natural preservative, none of those artificial waxes or fungicides required here. But there is other dirt hidden in/on conventional food that we don’t think is that amazing.
The dirty dozen is a list which is compiled both in the UK and the US each year based on measured chemical residues in and on conventional crops. It is a resource to allow us as consumers to make informed decisions about foods to potentially avoid or buy organically if possible.
It is a no brainer that removing synthetic pesticides and herbicides from our diet can only be a positive.
There are certain crops that seem to make the list each year, you may be surprised to learn that apples regularly feature on the list. In 2020 according to the PAN (pesticide action network report) 67% of samples had pesticide residue and one sample had 13 different types of residues!) This is I guess a little disturbing as apples are one of the most consumed fruits in the world.
Right here in Ireland based on a report by the dept of ag in 2014 (the most recent data I could get), the chemical Captan, which is a fungicide and classified as a probable human carcinogen was applied to 252 Hectares of land, and over 1.2 tonnes of the stuff was sprayed on apple trees.
For the life of me I can’t understand how kale makes it onto this list (in the US). Kale of all the crops is hardy and tough and at least in our experience on our organic farm performs amazingly well. In fact, if we leave our brassica crops uncovered (we cover our crops with netting to prevent birds eating them) then the pigeons will eat everything else before they have a go at the kale!
Maybe it’s the healthy organic matter rich soil, maybe it’s the lack of forced nitrogen nutrition that pushes growth of crops on and can cause them to be soft and disease prone, maybe we are just lucky. Whatever it is we are grateful and happy that we have amazing crops that rarely suffer from pest or disease affliction.
Spinach another relatively hardy green features regularly in the UK and the US list.
When all is said and done, the production of food is hard, and the pressure to produce food at rock bottom prices, controlled and forced on farmers by the supermarkets will always lead to compromises, such as intensification and the use of chemicals.
It is a pity that the supermarkets are so concerned with how our food looks, rather than with how it is produced and what goodness is on the inside. Take a look at just how shiny some of the conventional apples are next time you are in a supermarket; many are coated in a shellac and/or carnauba wax to prevent them drying out or rotting.
We are lucky that we have a fantastic supply of organic apples from Richard Galvin, from Waterford, grown right here in Ireland without the use of chemicals, again proving the point that indeed it can be done, the apples are amazing, fresh with no coatings and no chemicals!
Thank you for supporting a food system without chemicals.
Kenneth
PS We are in full Christmas mode now. Please get your order in next week to guarantee delivery the week after.
We are excited for all the lovely Irish produce that is jammed into our Christmas boxes, such as Battlemount organic farm potatoes (Kildare), Philip Dreaper’s organic carrots and Beetroot (Offaly), Beechlawn organic farm’s brussel sprouts, red cabbage and savoy cabbage (Galway), Mcardles amazing chestnut and portobello, mushrooms (Antrim), Leeks, parsnips, Celeriac, swede and Kale (right here on our own farm); apples from Richard Galvin (Waterford) and finally our very own handmade organic Cranberry sauce (with fresh organic cranberries) made by Rachel in Dunmore! PLACE YOUR CHRISTMAS ORDER NOW
The Christmas is meal is the ultimate seasonal meal and we have definitely got you covered on this one, so please get your orders in soon!
Every Christmas dinner needs a centrepiece and this is a delicious one. Organic butternut squash with mushrooms, herbs and nuts tastes delicious wrapped in crispy puff pastry with all the usual side vegetables.
You can make this ahead of time and keep it wrapped on a tray in the fridge for 3 days. If you fancy making your own gravy check out our recipe Groovy Gravy.
Save the recipe to try this Christmas.
Lou 🙂
Ingredients
2 pack of ready rolled puff pastry – most are vegan (375g per pack)
1 cup chopped nuts – walnuts/hazelnuts/almonds/cashews/pecans
salt and pepper to taste
80g breadcrumbs
Method:
Step 1: Preheat the oven 180ºC, line 2 trays with parchment paper. Take the puff pastry out of the fridge and let it come to room temperature. Put the diced squash on one tray, drizzle with oil, salt and pepper and roast until soft, 30-40 minutes.
Step 2: Warm a frying pan on a medium heat, add a tablespoon of oil and the chopped onion, cook to soften for 5-10 minutes. Next add the garlic, leeks, some salt and pepper cook for a further 5 minutes. Add the mushrooms and cook them fully for 15 minutes. Once cooked add in the sage, parsley, chopped nuts, soy sauce, maple syrup, stir to coat.
Step 3: When the squash is cooked add it to the pot with the cooked mushroom and mash with a fork or potato masher. Pour in the breadcrumbs and stir well. Set aside to cool.
Step 4: Unroll both packets of pastry lay one on the second baking tray. Spoon the squash and mushroom filling into the middle of the pastry and make a long sausage shape mound. Mould it with your hands so its compact. Lay the second piece of pastry on top. Cut away the extra pastry (use it for something else) seal the edges with a fork, score a diamond shape on the top. Brush with milk or egg-wash.
Step 5: Bake in the oven 180ºC for 1 hour 20, until golden brown and cooked through.
