.

Recipes

No Bake Raw Healthy Vegan Peanut Butter Energy Bites

Prep Time: 10 min

Cook Time: 0 min

Ready in: 20 min

Yield: 20-25 1″ balls

 

Ingredients

  • 250 grams natural peanut butter (we like chunky but smooth works too, be sure to choose one that is a natural peanut butter as it will contain less added salt, sugar or hydrogenated oils).
  • 80 grams honey (agave or maple syrup can be used for a vegan version
  • 2 teaspoons of vanilla extract
  • 150 grams rolled oats
  • 50 grams of chopped, roasted hazelnuts
  • 50 grams of cacao nibs

 

 

These energy bites are so simple to make!

Mix all your dry ingredients together in a bowl, then add the wet ingredients.

Once all the ingredients have been thoroughly mixed refrigerate for 10-15 minutes (this will help determine the consistency).

Shape into balls with a diameter of about an inch.

Depending on the type of peanut butter you use, you may need to add more honey or peanut butter to help the energy bites come together. If the mixture seems very dry you can also add a little water.

Feel free to play around with the ingredients until you get the consistency/flavours that you prefer.  You can try different nut butters, shredded coconut, dried fruits, seeds etc. The flavour combinations are endless…have fun with it!

These peanut butter energy bites will keep for about a week in the fridge in a sealed container.

 

If you fancy more health conscious recipes check out our Upcoming Classes.

Our classes are only €30 per person and include demonstrations, a recipe folder, tastings and a wealth of knowledge from a professional chef and nutritional therapist.

 

Hearty Mushroom & Black Pudding Soup

1 onion

250g/8oz mushrooms

1 clove garlic

½ stick celery

250g/8oz black pudding

1oz/25g butter

2/3 medium potatoes cubed

750 mls water

1 chicken stock cube

100mls cream

salt & pepper

 

  • Melt butter in heavy based saucepan
  • Add onions, garlic, celery, mushrooms and potatoes
  • Gently sweat for 5 minutes
  • Crumble in the black pudding and cook for a further 2-3 minutes
  • Stir in the water and stock cube
  • Gently simmer for about 20 minutes or until the potatoes are soft
  • Add in the cream and blend
  • Season to taste
Gluten, dairy & egg free bread
Gluten, dairy & egg free bread

NUT & SEED PROTEIN BREAD (gluten, dairy & egg free)

makes 1 loaf

135g sunflower/pumpkin seeds

90g flax/linseeds

65g hazelnuts/almonds roughly chopped

145g gluten free oats or quinoa flakes if you want grain free (paleo)

2 tbsp chia seeds

4 tbsp psyllium seed husks

1/2 tsp sea salt

1 tbsp honey

3 tbsp melted coconut oil

350mls water

  1. Line a 2lb loaf tin
  2. Combine all the ingredients together mixing well
  3. Pour into the loaf tin and leave to soak for at least 2 hours
  4. Pre heat oven to 175C gas mark 5
  5. Place loaf tin on middle rack and bake for 30 mins
  6. Remove bread from tin and place upside down directly on rack and bake for another 30 mins
  7. Bread is done when it sounds hollow when tapped
  8. Allow to cool completely before slicing
  9. It will last for up to 5 days and is best stored in the fridge
  10. Can be sliced and individually wrapped in cling film and frozen. Pop it into toaster directly from freezer.

Aubergine Dip

Aubergine Dip
Aubergine Dip

 

2 aubergines
2 garlic cloves, crushed with a teaspoon of salt
1 lemon, juice only
2 tbsp tahini
3 tbsp olive oil
Salt & black pepper, to taste
1 tbsp chopped flat leaf parsley
½ tsp ground cumin
1 tsp smoked paprika

 

 

  • Prick the aubergines with a fork. Bake the aubergines until the skin is charred and blackened and the flesh feels soft when you press it (this will take approximately 15-20 minutes, turning halfway through cooking).
  • Set aside to cool
  • When cool enough to handle, cut the aubergines in half and scoop out the flesh.
  • In a food processor blitz the cooled aubergine flesh with all the remaining ingredients.
  • Place in a serving dish and finish with a drizzle of olive oil and a little extra paprika

Lemon & Garlic Hummus

 

1 x tin Chickpeas

2 x cloves Garlic

Grated rind & juice of 1 Lemon

2 x tbsp Tahini paste

2 x tbsp Olive Oil

1 x tsp ground Cumin

Salt & Black Pepper

 

 

  • Drain the chickpeas but reserve the liquid
  • In a food processor blend everything together and slowly add about half of the liquid until you get a smooth and creamy consistency like mayonnaise.
  • Season with salt & pepper to taste.
  • Serve with crunchy vegetable crudités or homemade tortilla chips.
  • This will keep in the fridge for up to 4 days.

Super Green Breakfast Smoothie

 

2 x green apples

1/4 x fresh pineapple

1 carrot

1 x thick slice fresh lemon

1 large handful of washed fresh spinach

1 small pot natural yogurt

  • Juice the apple, carrot, pineapple & lemon
  • Add fresh juice to blender with spinach & yogurt
  • Blend until smooth & consume within 20 minutes for maximum benefit.

Energy Balls

130g Smooth peanut butter

100g porridge oats

60g desiccated coconut

50g ground flax/linseed

50g Dark chocolate chips

100g honey or agave syrup

1 x tbsp chopped almonds

1 x tsp vanilla extract

  • Mix all the ingredients together in a bowl with a spoon until well combined
  • Place in the fridge for 15 minutes to chill before shaping into balls
  • Once chilled roll into balls of whatever size you would like (mine were about 1″ in diameter)
  • Store in an airtight container in the fridge for up to one week
  • Makes 20-25

 

 

 

Here are the recipes for the nibbles Richard bought with him to be tasted at the Blue Sky Event on Sunday 9th November 2014

Smoked Salmon & Cream Cheese Mousse

 

4-5 slices smoked salmon

1 small tub cream cheese/block of Philadelphia

1 small carton cream

Salt & Pepper to taste

1 teaspoon chopped fresh chives (not essential)

1 teaspoon sweet chilli sauce or honey

 

  • Combine salmon, cream cheese, sweet chilli or honey in food processor
  • Slowly trickle in cream while motor is running until mix is soft consistency
  • Add salt and pepper to taste
  • Mix in chives or sprinkle on top for presentation

Spread on homemade brown bread or on homemade crostini’s

This will keep in the fridge for up to a week

 

Guilt-Free Vegan Sweet Potato Brownies

gluten free brownies

makes 15-20 squares

  • 3 cups peeled, chopped, cooked and cooled sweet potato
  • 3 cups dates, pitted
  • 1 cup unsweetened plant-based milk
  • 3/4 cup high-quality unsweetened cacao powder
  • 3/4 cup chopped sugar-free vegan dark chocolate *
  • 3/4 cup brown rice flour
  • 1/4 cup potato starch (or cornstarch)
  • 4 heaped tbsp all-natural peanut butter (any kind of nut butter will do)
  • 1 1/2 tsp vanilla essence
  • 1/2 tsp maldon salt
  • 1/2 tsp baking powder
  • 1/2 cup chopped walnuts, optional

1. Preheat oven to 175 degrees Celsius/350 degrees Fahrenheit. Start by processing the cooked sweet potato in a food processor until completely smooth. Add in the milk, dates, vanilla and nut butter as well and continue processing until you have a creamy paste.

2. In a separate bowl, stir together all the dry ingredients except for the chopped chocolate (and optionally the walnuts). Pour the wet mixture in to the bowl and stir thoroughly. Finally stir the chocolate (and walnuts). Save about 2 tbsp of the chopped chocolate!

3. Pour the batter into a rectangular cake pan lined with parchment, sprinkle the 2 tbsp of chopped chocolate on top and place in the preheated oven. Bake for 50-60 minutes, or until a toothpick comes out clean and the top has started getting a few cracks. Let the cake cool completely.

Now you have two options. You can either slice them up right away after they have cooled completely or you can transfer the pan into the fridge and let it stay for 2+ hours. It really depends on what you prefer. In my humble opinion, brownies are the type of dessert that tastes even better after a whole night in the fridge. This will make them very chewy, dense and firm.

 

If you decide on eating them right away, they will be slightly more moist but still incredibly delicious. You can always slice them up, have a taste and place them back in the fridge if you want them to be firmer!

 

To cut the cake simply lift up the parchment to remove it from the pan and slice it into 15-20 brownie squares.

 

Store any left-overs in the fridge and they will keep nicely for at least up to 1 week.