Easter Dates

These sweet treats are so easy and fun to make. A delicious chocolate layer around a sticky date (which tastes just like caramel), stuffed with nut butter – this treat is reminiscent of a snickers bar, but the quality ingredients make it so much better! You can customise them to your taste using your favourite chocolate, nut butter and decorations. I’ve gone for a white chocolate drizzle here, but crushed hazelnuts or desiccated coconut make delicious decorations. Or try some Achill Island flakey sea salt to offset the sweetness of the dates? I’d love to see your re-creations. Tag us on social media or share in the comments below.

Liz x

Ingredients

  • Pitted dates
  • Your choice of nut or seed butter (we stock peanut, almond, hazelnut and tahini works well here too – or you can make your own nut butter, it’s easy! Simply blend roasted nuts or seeds into butter with a pinch of salt. We sell organic nuts and seeds in compostable bags here.)
  • Your choice of chocolate (we stock a really good range of ethically sourced, organic chocolates here.)
  • Your choice of toppings or decorations eg white chocolate, crushed nuts, desiccated coconut, sea salt flakes

Method

  1. Gently melt chocolate in a bowl over a simmering pot of water. Place a sheet of baking parchment on a tray or chopping board.
  2. Open up a date and stuff it with a 1/2 tsp or so of nut butter. Close the date up again.
  3. Dunk the stuffed date in the bowl of melted chocolate. Use two small forks to turn the date over a few times to get it completely coated in chocolate. Then remove the date with a fork and place on the baking parchment.
  4. Repeat until you have made as many Easter dates as you like. Now, while the chocolate is still wet, you can quickly decorate the dates with some sprinkles of salt/nuts/coconut or a drizzle of white chocolate.
  5. Allow the chocolate to completely set in a cool place. Then enjoy! Pack into little Easter baskets to share with friends or bring along to a coffee date. They should stay fresh in an airtight container in the fridge for 4 days.

Easy Vegan Truffles

Truffles look fancy don’t they? But do you know what? They’re actually really really easy to make and a gorgeous way to make your favourite bar of chocolate go further. All you need is good quality chocolate (we have a range of ethically sourced, organic, plastic free options), some oat milk (or any plant based milk you prefer) a little vanilla and maple syrup, and some gorgeous, bitter cacao powder. We stock everything you need here. Treat yourself or your loved ones with a box of homemade truffles this Valentine’s Day.

I love darkest dark chocolate, but you can use any chocolate you like, plain or flavoured, it will all work. You can also choose to roll your truffles in chopped nuts, or rose petal powder, or blueberry powder, or toasted, desiccated coconut or anything you prefer. Make them your own to your own taste.

Liz x

Ingredients (makes around 12 truffles)

  • 100g good chocolate, chopped into small pieces
  • 50ml oat milk
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla
  • 1-2 tbsp cacao powder

Method

  1. Chop your chocolate and put it in a heat proof bowl.
  2. Heat the milk, maple and vanilla to boiling then pour it over the chocolate.
  3. Let the chocolate melt, give it a gentle stir every now and then to incorporate the ingredients. You should end up with a shiny, thick melted chocolate.
  4. Put the bowl in the fridge to set for 20 minutes or so. Spread the cacao powder out onto a small plate and have a clean plate ready.
  5. Use a teaspoon to scoop out balls of the mixture, place them on the plate of cacao powder. Roll them around in the cacao powder and then roll between your palms to create the truffles. Put them on the clean plate.
  6. Enjoy right away or set them in the fridge again before eating. They will keep well in a sealed container in the fridge for a week.

Small Sustainable Swaps – Plastic Packaging

Did you make any sustainable new years resolutions?

Resolutions are a nice idea but often it’s impossible to stick to a big, drastic change. So we suggest making a series of small sustainable swaps, they all add up. Here’s how we can help with one area – plastic packaging. Choosing to buy products without petrochemical based plastics sends a clear message to big companies and producers, there is a better way!

Our fruits and vegetables are delivered plastic free, nationwide to every address in Ireland and Northern Ireland, and we use compostable bags for things like salad and spinach leaves that need that extra protection. If you are on one of our local routes (in green on the map below) then we collect and re-use the cardboard boxes too! Some of our deliveries are with a courier company (in orange on the map below) so we can’t collect those boxes yet unfortunately, but they are compostable or recyclable so please dispose of them responsibly.

As well as our fresh produce, we deliver organic groceries and we are always looking at the most sustainable options. We have a growing plastic free aisle and here are a few of our favourites from the plastic free swaps we’ve been making recently.

Herbs and Spices – Plastic Free Refills

Sonnentor are our new herb and spice supplier. We love the organic contents of course, they are high quality and full of amazing flavour to make our dishes sing. But we are also really impressed with the packaging. The contents are protected in clever, compostable bags and then packaged in lovely sustainably sourced cardboard boxes. Read more about Sonnentor here. Add some of our selection to your next order here.

Grains, Pulses, Dried Fruit, Nuts and Seeds – Refills (in compostable bags)

We now have a really useful range of nuts, seeds, dried fruit and grains in compostable bags. Perfect for refilling jars in your kitchen. We love having big jars of ingredients like these visible in our kitchen, they remind us to cook from scratch and have healthy snack bowls. The clear visibility makes writing a shopping list of what we are running low on easy! Check out our range here and here.

Plastic Free Teas

Did you know that most tea bags contain plastic? Not good for us and certainly not good for our compost bins! We stock a lovely selection of plastic free, organic teas here.

Chocolate!

Chocolate is a bit of a sustainability minefield. Cocoa production is linked to child labour, slavery, deforestation, and low wages. So how can concerned chocolate lovers make the most sustainable and ethical purchases? As well as researching different brands on their cocoa sourcing, choose bars with biodegradable packaging. For example, our Vivani bars are wrapped in a protective, compostable film which performs like regular plastic. It is made from sustainably sourced wood fibres. The paper and cardboard packaging is also FSC® certified and printed using mineral oil-free inks. Check out our sustainable chocolates here.

Eco Toiletries

Switching to bamboo toothbrushes and shampoo bars is an easy way to massively cut down your plastic consumption in the bathroom. We are really impressed with our shampoo bars, they smell incredible and really work! Check out our eco toiletries here.

Trick AND Treat Brownies

These deliciously dark, squidgy brownies are an absolute treat (and shhh! contain a few tricks too). Make these for the little monsters in your life and trick them into eating beetroot, sunflower seeds and black beans. Hahahahahaaaaaaa! *evil laugh*

This tricky treat is packed full of plant protein and fibre. It is gluten, nut, dairy and egg free, but most definitely not flavour free! So it’s perfect for everyone to enjoy at your Halloween party. These are seriously good, let us know if you make them. All the ingredients can be added to your next order. Did you know we have compostable bags of nuts, seeds, oats etc in the grocery section of our shop? We deliver to every address in Ireland. Happy Halloween!

Liz x

Ingredients

  • 100g sunflower or pumpkin seeds
  • 100g porridge oats (gluten free if needed)
  • 100g sugar (or your choice of sweetener)
  • 100ml oat milk (or any dairy free milk)
  • 1 tin of black beans (including the liquid)
  • 5 tbsp oil or butter
  • 6 tbsp cacao powder
  • 2 tsp baking powder
  • a pinch of salt
  • 250g cooked beetroot
  • 250g melted dark chocolate

Method

  1. Preheat your oven to 180C and line a baking dish (I used a 20x28cm one) with baking parchment.
  2. In a food processor, blend the sunflower seeds and oats into flour.
  3. Then add the rest of the ingredients except the melted chocolate. Blend until smooth.
  4. Mix in the melted chocolate then pour the batter into the dish. Even it out, getting into the corners, then bake for 40 minutes or until cracked on top and still a little wobbly.
  5. Allow the brownie to completely cool in the dish. Then remove onto a chopping board to decorate and slice as you like.

Energy Bites

Energy bites do what they say on the tin. They are jam packed full of good ingredients – oats, nuts (or seeds) and dates – which give you a boost of energy and get you through the afternoon slump, power you up that hill on your hike or keep hunger at bay in the car on your way to your staycation. This base recipe is really handy to have in your repertoire. Make it your own by using your favourite nuts or seeds, replace the dates with apricots or raisins, add cacao powder or dried spices like cinnamon or ginger for different flavours, coat them in melted chocolate or roll them in sesame seeds or desiccated coconut. It’s fun to play around with flavours here.

Did you know, many of our grocery products like oats, nuts and dates are packed plastic free? We are always working on adding more plastic free products to the list too so keep checking back. Please share your favourite energy ball combinations with us on our facebook community group

Liz x

Ingredients (makes 20)

  • 1 &1/2 mugs of porridge oats
  • 1 mug of nuts (or seeds, or a mix)
  • 1/2 mug of pitted dates
  • a pinch of salt
  • a drizzle of maple syrup or honey
  • optional extra ingredients to taste (like melted chocolate, desiccated coconut, sesame seeds, cacao powder, cinnamon, ginger…)

Method

  1. Measure the oats, nuts, dates and salt into a food processor with the ’S’ blade attachment. (If you are making this in a blender, then divide it into smaller batches).
  2. Pulse the ingredients together, stopping frequently to stir and scrape down the sides. You are aiming for an even, sticky, crumbly mixture.
  3. Scrape the mixture into a large bowl. This is where you can stir in some extra flavours or textures if you like. Some cinnamon or ginger? Make it chocolate flavoured by adding some cacao powder? 
  4. Now test the stickiness of the mixture by picking up a small handful and squeezing. If it sticks together easily you don’t need the syrup – this depends on the freshness and variety of the dates. Otherwise add a small drizzle of maple syrup and stir. Test again and add more syrup until you get the right consistency.
  5. Then squeeze and roll the mixture into little balls. If they are sticky enough you can roll them in seeds or desiccated coconut for extra flavour and fun. 
  6. Another fun option is to dunk them in melted chocolate and sit them on a tray in the fridge to set. While the chocolate is wet, you can sprinkle the bites with seeds or some flakey sea salt or anything you like to make them even more special.
  7. Otherwise they are fabulous naked, just the way they are! 
  8. Pack in an airtight container in the fridge and eat them within the week.

Chocolate Chunk Banana Bread

Ok, yes, it’s a lockdown cliché, but banana bread is one of the most useful recipes to have in your arsenal against the war on food waste! Got any over-ripe or bruised bananas? Please don’t throw them in the bin! My recipe is easy and adaptable, dairy and egg free, and oh so delicious! Liz x

Ingredients (makes 2 loaves)

  • 8-10 bananas
  • 1/2 mug oil
  • 1/2 mug milk (I use oat milk)
  • 1 mug sugar (I love our whole cane sugar for this)
  • 2 tsp vanilla
  • 4 mugs plain flour (our organic spelt flour is delicious here)
  • 2 heaped tsp bicarbonate of soda
  • 2 heaped tsp cinnamon
  • 1 tsp salt
  • 100g dark chocolate (Or lave plain. Or add other optional extras, like walnuts, dates, peanut butter…)

Method

  1. Pre-heat your oven to 175C and line two tins with baking parchment.
  2. In a large bowl, mash 8 very ripe bananas.
  3. Add the oil, milk, sugar and vanilla and mix well to combine.
  4. Add the flour, bicarbonate of soda, cinnamon and salt and mix into a sticky batter.
  5. Chop the chocolate (if using) and fold it through the batter. Here’s where you can fold through other optional extras too if you like. A swirl of peanut butter? Some chopped walnuts and dates?
  6. Divide the batter into two loaf tins. Add slices of banana on top and an optional sprinkle of brown sugar and bake.
  7. The loaves normally take around 30-40 minutes to cook through*. *TOP TIP – cover the loaves with a baking sheet or some foil or baking parchment after about 25 minutes in the oven to stop them colouring too much on top before they are cooked through in the middle.
  8. Serve in thick slices as they are or with butter or my favourite, peanut butter!

Party Food

We are celebrating 15 years of business this week and we’d love you to celebrate with us! To say thank you for all your support we are offering a whopping 15% discount code to anyone who wants one until the 6th of June 2021. Just fill out this form to receive your code. (Please pass the form link on to your friends and family too. We’d be honoured to have them onboard this sustainable food journey.)

There’s never been a better time to treat yourself! Add some bottles of organic wine or chocolates to your order, some cheese and crackers, some pantry ingredients to make a cake… Here are a few recipes to inspire you if you are planning a party too! Just click on the titles to be taken to the recipe blog.

Liz x

Grazing Boards

Create a snack feast for the eyes as well as the tummies with a grazing board. Perfect to feed a crowd with drinks.

Devilled ‘Eggs’

These vegan devilled eggs are a bit of retro fun with a twist. Lightly pickled mushrooms filled with a delicious chickpea purée. Canapés anyone?

Easy Peasy Pizza Party

Make your party-planning life easier with our organic pizza bases (we sell a gluten free one too), jars of ready made tomato sauce, pesto, cheese, olives, capers and more. Perfect pizza every time!

Show-Stopping Salads

Create vibrant, fresh salads with our range of incredible, organic ingredients. The Jay & Joy range of vegan cheeses are just brilliant paired with juicy fruits and crunchy fresh leaves. Add some salty olives and fresh herbs and red onions and you’re in heaven.

Let Them Eat Cake

What’s a party without cake? There are loads to choose from on our recipe blog here. But these are my top 3 to bring out at a party!

Beetroot Chocolate Brownie

Raw Millionaire Shortbread

Classic Chocolate Celebration Cake

Raw Millionaire Shortbread

Millionaire shortbread has it all. Buttery, crumbly shortbread, sweet, sticky caramel and a shiny dark chocolate layer which just brings it all together. But to be honest, these days I find most shop bought millionaire shortbread a tad too sickly-sweet. My raw version is pretty quick and easy to put together and made with some great ingredients. Wholesome oats and dates, cocoa/cacao powder and it’s simply sweetened with a touch of maple syrup and bound together with coconut oil.

All the ingredients can be bought from the grocery section of our online shop and they are organic and plastic free! The dates come in a compostable bag. If you are not a fan of coconut flavour you can substitute with a refined flavourless coconut oil, some good butter/margarine or even better – cocoa butter. Give it a go and let me know what you think.

Liz x

INGREDIENTS

Base:

  • 300g oats
  • pinch of salt
  • 8 tbsp coconut oil – melted (you may need more)
  • 2 tbsp maple syrup

Caramel:

  • 200g pitted dates
  • 150ml water
  • 1 tbsp coconut oil

Chocolate:

  • 50ml coconut oil
  • 3 tbsp maple syrup
  • 30g cacao

Method

  1. Measure 150 ml of water into a jug then tear or chop in 200g of dates making sure no pits are present. Then leave to soak while you make the shortbread base.
  2. Line a baking dish with baking paper (I use a 19x24cm dish) leaving plenty of overhang to make it easy to extract once it’s set.
  3. Blend the oats with a pinch of salt into a fine flour then add the rest of the base               ingredients (the coconut oil and maple syrup) and blend again to combine into a crumbly shortbread dough. Add more coconut oil if you need to until it comes together into a crumbly dough which stays together when squeezed.
  4. Press the oat shortbread evenly into the lined dish then put the dish into the fridge to chill and start setting while you make the caramel.
  5. Blend the soaked dates with all the soaking water and a tbsp of coconut oil into a smooth caramel. Carefully spread the caramel evenly over the shortbread layer and smooth it out as much as possible. Put the dish back into the fridge while you make the chocolate.
  6. Melt the coconut oil then stir in the maple syrup. Get the dish out of the fridge and get ready to work quickly now. 
  7. Stir the cocoa/cacao powder in a tbsp at a time until you reach a shiny, smooth, pourable but thick consistency – a bit like double cream. You may not need to use all the cocoa powder. If it gets a bit thick/stiff then add a little more melted coconut oil.
  8. As soon as you reach double cream consistency pour the chocolate over the caramel and tip the dish side to side to evenly spread a neat layer on top before it starts to set.
  9. Put the dish in the fridge to set for a couple of hours before carefully pulling the shortbread out onto a chopping board and slicing into 12 or so biscuits. 
  10. Keep the biscuits in an airtight box in the fridge with parchment between the layers.  They are ok at room temperature for a while but if it’s warm they can get a bit melty so they are best enjoyed straight from the fridge. Eat within 1 week. Enjoy!
Watch how it’s made here!

Easter Feasting

Celebrate spring with some bright fresh flavours, have an Easter feast and bake some treats with the kids. There are loads of ideas up on the blog now. Let me point you in the direction of some delicious dishes which will work perfectly this Easter. Liz x

Hot Cross Buns

Homemade hot cross buns are always better! Try my plant based recipe.

Courgette Risotto

My courgette risotto is a celebration of this delicate green vegetable – there are silky soft, slowly simmered pieces and fresh raw ribbons to tantalise your tastebuds. Swirl through some of my low waste salad bag pesto and scatter over some crunchy toasted hazelnuts…heaven!

Devilled ‘Eggs’

After something Easter eggy with out the egg? Try these fun little devilled ‘eggs’ made with quick picked mushrooms and a vibrant yolky chickpea mixture.

Leek and Thyme Tarte Tatin

Leeks are in season now and this sophisticated dish is deceptively simple to make. Find the easy recipe here.

Shortbread Biscuits

Make an egg shaped batch of my easy as 1,2,3 shortbread and have fun decorating. I added the zest of a lemon to the dough and used the juice for icing. Just stir in enough icing sugar to make a thick paste, then split the icing into two bowls and add turmeric to one for a natural food colouring – make chicks, eggs, daffodils, daisies… Allow the icing to harden and set before storing in a biscuit tin.

Flourless Black Bean Chocolate Cake

Prefer your Easter chocolates in the shape of a cake? Why not melt down any unwanted eggs and make this flourless, fudgey cake?

Spring Sunday Roast

Lemon and herb roast veg, spring cabbage, a beetroot and butterbean loaf and gravy. A vibrant roast perfect for Easter Sunday!

Lentil Pie with Colcannon Mash

Forgo the sacrificial lamb and make this hearty lentil pie instead? It’s packed full of flavour and veggies and is a satisfying family friendly meal. Serve with seasonal greens. I always make a big batch and pop one in the freezer for a rainy day.

Raw Carrot Cake

The Easter Bunny’s favourite dessert? Try my raw recipe, it’s delicious!