Chocolate Orange Pumpkin Brownie

by Nessa Robins

These Chocolate Orange Pumpkin Brownies make for the ultimate autumn treat. They are rich, fudgy, and bursting with flavour. Made with wholesome ingredients, they’re gluten-free, vegan, and come together in minutes. This seasonal snack is packed with flavours of deep chocolate, zesty orange, and velvety pumpkin in every bite. 

Enjoy!

Nessa x

Chocolate Orange Pumpkin Brownie

Ingredients

  • 175g peanut butter
  • 100g pumpkin purée (see below)
  • 100ml maple syrup
  • 50g ground almonds
  • Zest of 1 orange 
  • Juice of ½ orange
  • 25g cacao powder
  • 1tsp baking powder

Topping

  • 50g chocolate, of choice, roughly chopped

Method

  1. Preheat the oven to 200°C/fan 180°C /Gas Mark 6. Line a 2lb loaf tin with greaseproof paper.
  2. Add all the ingredients, apart from approx. 1 tablespoon of the pumpkin purée to a large bowl. Mix to combine. Add to the lined tin. Dot the saved purée on top and using a skewer combine with the chocolate mixture.
  3. Place in the preheated oven for 25 minutes.
  4. When hot from the oven, scatter over the chopped chocolate. Leave to cool fully before cutting. Store in an airtight container for up to 3 days. 

Pumpkin Purée

Method

Preheat the oven to 200°C/fan 180°C/Gas 6. Cut one small pumpkin into half. Place the pumpkin pieces on a large baking tray, skin side up, and place in the hot oven for about 40 minutes. Take from the oven and once it has cooled a little, scoop out the seeds, peel away all the skin, and any bits that may have charred, and pop the pumpkin pieces in a food processor. Blend until smooth. Transfer to a bowl and allow to cool before using. The pumpkin purée will keep well for 3 days when covered in the fridge. 

Tomato Bruschetta

by Nessa Robins

This Tomato Bruschetta makes for a delicious lunch or tea. It is packed with fresh flavours and plenty of nutrients too. Irish-grown tomatoes are now in-season and they really are a taste sensation. When making this dish, make sure to choose a really good quality bread. When it comes to the salad leaves, dress them lightly just before serving. This keeps the greens fresh and vibrant, preserving their texture and letting the pure flavours shine without turning limp or soggy. Enjoy the iconic taste of Ireland’s finest tomatoes in every bite!

Enjoy! 

Nessa x

Tomato Bruschetta

Ingredients

Serves 2

For the tomatoes

  • 200g cherry tomatoes, roughly chopped
  • Handful fresh basil, torn
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • Sprinkle sea salt 

For the toast

  • 4 slices good-quality ciabatta
  • 1 tbsp olive oil
  • 1 clove garlic, peeled and cut in half 

For the salad

To serve

  • Fresh basil, chives, and thyme leaves

Method

  1. Add the chopped tomatoes to a bowl with the basil. Drizzle over the olive oil and vinegar. Add a sprinkle of sea salt. Stir to combine and leave to one side.  
  2. Place a griddle pan over a high heat. Add a little drizzle of olive oil to both sides of the slices of bread. Add to the hot pan and toast until nicely browned. Take from the pan and rub each piece with the clove of garlic. 
  3. When ready to serve, add the lettuce leaves to a bowl, drizzle over the oil and honey, and add a squeeze of lemon. Toss to combine.
  4. Place the bread on two plates and divide the tomato mixture, with the juices, to the top of each slice. Evenly top with the dressed salad leaves. Sprinkle over the fresh herbs and enjoy straightaway.

Blueberry Breakfast Bowl 

by Nessa Robins

Start your morning with a burst of wholesome goodness in this vibrant breakfast blueberry bowl. This delicious breakfast is built around juicy Irish-grown blueberries, which are bursting with flavour right now. I’ve paired them with a mix of fresh fruit from my Green Earth Organics box; whatever’s ripe and ready goes in! To add a bit of crunch and a touch of indulgence, I’ve whipped up a quick homemade granola that’s as simple as it is tasty. It’s fresh, nourishing, and a great start to the day!

Enjoy!

Nessa x

Coconut Granola

Ingredients

  • 150g oats
  • 50g mixed seeds
  • 1tbsp desiccated coconut
  • 2tbsp honey
  • 2tbsp coconut oil, melted

Method

  1. Preheat the oven to 180°C/ fan 160°C / gas mark 4.
  2. Combine all the ingredients in a large bowl. Line a baking tray with greaseproof paper and carefully add an even layer of the mixture, pressing it into place with the back of a spoon. 
  3. Bake for about 10 minutes, stirring a few times while it bakes. Remove and allow to fully cool before using or storing in an air-tight container for up to 1 week. 

Blueberry Breakfast Bowl 

Serves 1

Ingredients

  • 100g blueberries, frozen
  • 1 small banana, sliced and frozen
  • 100ml water
  • 1tbsp honey
  • Topping options –granola, blueberries, sliced banana, raw nuts, chia seeds, nut butter

Method

  1. Add the frozen blueberries into a high-powdered blender, along with the banana, water, and honey. 
  2. Blitz until smooth, stopping at intervals to scrape the mixture from the side, adding a few more drops of water to help it blend smoothly. 
  3. Transfer to a bowl, smooth out the top, and add toppings of choice. Enjoy straight away.  

Fresh Tomato Pasta

by Nessa Robins

I guarantee this will be the quickest dinner you will make this week and once you use local tomatoes it will be the most delicious too. It is now Irish tomato season and there are many ways to enjoy tomatoes at their best. Simply sliced with a sprinkling of salt has always been a favourite, but fresh in-season tomatoes are fantastic when lightly cooked and have the ability to instantly elevate a simple pasta dish. 

Most fruit and vegetables are more nutritionally beneficial to us in their raw form. However, research has revealed that cooking tomatoes not only increases the level of lycopene, which is a powerful antioxidant in the tomatoes, but it also makes it easier for the body to absorb. 

This delicious dish takes minutes to prepare and is packed with nutrients.

Enjoy!

Nessa x

Fresh Tomato Pasta

Ingredients

Serves 3

  • 750g cherry tomatoes, cut into quarters
  • Handful fresh basil, ripped into pieces
  • 1tbsp olive oil
  • ½ tsp sugar
  • ¼ tsp chilli flakes
  • Sea salt & freshly ground black pepper
  • 275g dried spaghetti 
  • 25g butter

To serve

  • Grating of cheese, such as parmesan, grand padano, or a dairy-free alternative
  • Basil leaves 
  • Black pepper
  • Garlic bread, optional 

Method

  1. To a large bowl, add the chopped tomatoes, basil, olive oil, sugar, chilli flakes, and a little salt and pepper. Stir well to combine. Cover and leave for about 2 hours to allow the flavours to mingle together. 
  2. Cook the spaghetti according to the pack’s instructions, in a large saucepan of salted boiling water.
  3. Add the butter to a large frying pan, over a high heat. Once melted pour in the marinaded tomatoes. Stirring all the time, cook for about ten minutes, until the tomatoes are cooked and have become sticky. 
  4. Drain the spaghetti, saving about 4 tablespoons of the cooking water. Add the water to the pan. Stir well to combine. Allow to bubble for about a minute before adding the spaghetti. Stir well to completely coat the spaghetti in the sauce.
  5. Serve immediately with a good grating of cheese, a few basil leaves and some freshly grated black pepper. 

Raspberry Chia Pudding

by Nessa Robins

This raspberry chia pudding feels like you’re having a dessert for breakfast, as it’s so deliciously creamy and luscious. However, this pudding is packed with nutrients. Raspberries are now in season and they’re a fantastic source of fibre and vitamin C, while being rich in antioxidants. Chia seeds are a powerful source of omega-3 fatty acids, which are especially beneficial for our heart health, making them a great addition to our daily diet. While yogurt and milk provide us with protein and bone-supporting calcium. For a little crunch, some granola or chopped nuts would also make for a delicious and nutritious topping.

Enjoy!

Nessa x

Raspberry Chia Pudding

Ingredients

Serves 3

For the pudding layer

For the pink yogurt layer

  • 75g vanilla yogurt
  • 50g raspberries
  • 1 tbsp maple syrup

To serve and to layer

  • 100g vanilla yogurt 
  • Handful raspberries 

Method

  1. To make the pudding, add the milk, raspberries, yogurt, and maple to a blender. Blitz until smooth and transfer to a large bowl. Stir though the chia seeds. Cover and refrigerate overnight or for at least 4 hours.
  2. To make the pink yogurt layer, add the yogurt, raspberries, and maple to a blender and blitz until smooth.
  3. To assemble, layer the pudding with the pink yogurt, and some plain yogurt and raspberries, between three bowls or containers. Top with another spoonful of yogurt and raspberries. Enjoy straightaway or cover and refrigerate to enjoy within 3 days.

Summer pasta salad

by Nessa Robins

This summer pasta salad contains ten different plants, which are bursting with nutrients and flavours, and when served this way they mingle so deliciously together. Kale, carrots, onions, garlic, and cucumbers are now in season in Ireland, so it’s a great time to make this salad. The dressing coats everything so perfectly. It’s creamy but also plant based. I’ve topped the finished dish with sesame seeds, but a scattering of fresh herbs would also be delicious and would add even more plants to this scrumptious salad.

Enjoy!

Nessa x

Summer pasta salad

Ingredients

  • 150g dried pasta
  • 50g cashew nuts
  • 100g kale, stalks removed and roughly chopped
  • 2 carrots, diced
  • 1 red pepper, diced
  • ½ red onion, finely diced
  • ½ cucumber, finely diced
  • 25 g sesame seeds

Dressing

  • 100g cashew nuts
  • 50g grilled peppers, from a jar
  • 25ml recently boiled water
  • 2tbsp olive oil
  • 1 lime
  • 1 clove garlic, crushed
  • 1tsp maple syrup
  • Salt and black pepper

Method

  1. Cook the pasta according to the instructions on the pack. Drain, hold the colander under a running cold tap for a minute to cool the pasta quickly and stop it from clumping. Leave to drain fully. 
  2. Add 50g of cashew nuts to a hot pan and toast for a couple of minutes. Remove and roughly chop. 
  3. To make the dressing, add the 100g of cashew nuts into a heat-proof bowl. Cover with boiling water and leave to soak for 20 minutes. Drain and add to a food processor with the rest of the ingredients for the dressing, and season with salt and pepper. Blitz for a minute or two until smooth. Refrigerate until ready to use. 
  4. To a large bowl, add the cold pasta and cashews, kale, carrots, red pepper, onion, and cucumber.  Pour over the dressing and combine well. Top with sesame seeds, cover and refrigerate until needed. This salad will keep well for about three days in a sealed container in the fridge. 

Maple-Glazed Crispy Sweet Potatoes

by Nessa Robins

These maple-glazed crispy sweet potatoes are a dairy-free twist on the viral crispy parmesan potatoes. This recipe went viral for a reason as cooking potatoes this way makes them so deliciously crispy and flavoursome. Sweet potatoes work perfectly in place of white potatoes and add a nice nutrient boost to the dish. Sweet potatoes are packed with goodness, and one potato counts towards one of your five-a-day. They are an excellent source of fibre, even more so when baking them with their skins in place. I’ve paired these crispy potatoes with a simple sauce consisting of dairy-free mayonnaise, garlic, and chives, but any dip of choice can be used in its place.

Enjoy!

Nessa x

Maple-Glazed Crispy Sweet Potatoes

Ingredients

  • 3 small, sweet potatoes
  • 2tbsp olive oil
  • 2tbsp maple syrup
  • 1 tbsp smoked paprika
  • Sea salt & freshly ground black pepper
  • 4-5tbsp nutritional yeast
  • To serve
  • 4 tbsp dairy-free mayonnaise
  • 1 clove garlic, crushed
  • 1 tbsp freshly chopped chives

Method

  1. Preheat the oven to 200°C/fan 180°C /Gas Mark 6. Line a large baking tray with parchment paper. 
  2. Wash, dry, and cut the sweet potatoes in half. In a bowl combine the olive oil, maple syrup, and smoked paprika together with some sea salt and a good grinding of black pepper. Add the potatoes and coat well.
  3. Cover the parchment paper lined tray with an even layer of the nutritional yeast. 
  4. Place the sweet potatoes, cut side down on the tray. Carefully drizzle over the remaining oil mixture from the bowl over each potato.
  5. Bake in the oven for 35-40 minutes, depending on the size of the potatoes. 
  6. While the potatoes are cooking, in a small bowl, combine the mayonnaise with the garlic and chives. Refrigerate until needed. 
  7. Once the potatoes are cooked, serve straight away, with an extra scattering of chopped chives and the garlicy dip on the side. Enjoy!

Veggie Satay Skewers

by Nessa Robins

These veggie satay skewers are so scrumptious, as the flavour of any finished dish will always be enhanced by the inclusion of seasonal vegetables. Mushrooms, courgette, and peppers work well in this recipe as they’re soft enough to thread onto a skewer, but they also retain the flavour so perfectly from the garlicy marinade. The peanut sauce is quick to make and pairs nicely with the cooked vegetables. To serve, a scattering of chopped scallion, chilli, coriander, and peanuts add a delicious finishing touch. Metal or wooden skewers can be used, but if using wooden skewers soak them in cold water for a couple of hours before threading on the vegetables, to avoid the sticks from burning.

Enjoy!

Nessa x 

Veggie Satay Skewers

For the skewers

  • 150g mushrooms
  • 1 red pepper
  • 1 green pepper
  • 1 courgette
  • 1tbsp soy sauce
  • 1tbsp red wine vinegar
  • 1tsp olive oil
  • 2 cloves garlic, crushed
  • Salt and freshly ground pepper

For the dressing

  • 100g peanut butter
  • 50ml water, recently boiled
  • Juice of 1 lime
  • 1 clove garlic, crushed
  • 1tbsp light soy sauce
  • 1tbsp olive oil
  • 1tbsp maple syrup
  • 1tsp sesame oil

To serve

  • 1 scallion, finely chopped
  • 1 red chilli, finely chopped
  • Handful of peanuts, roughly chopped

Method

  1. Prepare the vegetables by cutting them into bitesize chunks. In a large bowl, combine the soy sauce, vinegar, olive oil and garlic, along with a little salt and pepper. Whisk to combine, before adding the vegetables. Stir well, cover and place in the fridge for about an hour.
  2. Make the peanut dressing by adding the dressing ingredients to a mini chopper and blitzing gently for a few seconds to combine. Refrigerate until ready to use. 
  3. Preheat the oven to 200°C/fan 180°C/Gas 6.
  4. Take the marinaded vegetables from the fridge and thread onto skewers. Cook in the preheated oven for 25-30 minutes. 
  5. Once the skewers are cooked, serve with a generous drizzle of the peanut sauce, and a scattering of scallion, red chilli and peanuts. 

Chocolate Coated Honey Nut Clusters

by Nessa Robins

Fibre-rich plants foods, such as fresh fruit and vegetables, seeds, nuts, beans, peas, and lentils are all packed with vitamins, minerals and fibre. Eating sufficient portions of these as part of our everyday diet will encourage a healthier digestive system. These nut clusters make for a tasty treat while still providing us with essential nutrients. 

I’ve used a bag of mixed nuts, but any combination of plain, raw nuts can be used, and any chocolate of choice too; dark, milk, white, or plant based. They keep well in a sealed container in the fridge for up to five days; perfect to make today and enjoy as an afternoon pick-me-up for the week.

Enjoy!

Nessa x

Chocolate Coated Honey Nut Clusters

Ingredients

Method

  1. Preheat the oven to 190°C / fan 170°C / Gas Mark 5. Place the nuts on a baking tray and into the oven for about 7 minutes.
  2. Take from the oven and once cool enough to touch, roughly chop the nuts and place in a bowl. Add the honey and sea salt. Stir well to combine.
  3. Divide the mixture between a 12-case silicone bun case, or into a regular 12-case bun tray lined with bun cases. Bake in the preheated oven for 15 minutes. Allow to cool and set fully before removing from the tray.  
  4. Once the clusters are cold, remove from the tray and dunk in the melted chocolate. Sprinkle over a little sea salt and leave to set before storing in an airtight container in the fridge for up to five days.

Easter Energy ‘Eggs’ 

by Nessa Robins

If you are planning on making some tasty treats to gift this Easter, this mixture makes enough for two half dozen cartons of Easter Energy ‘Eggs’. You could use a combination of nuts in place of the pecans and cashews. Nuts and seeds are nutrient-dense foods that offer a variety of health benefits; they’re rich in healthy fats, high in protein and antioxidants, and packed with fibre. A plant-based milk and chocolate can be used to make these chocolatey treats plant-based. 

Enjoy!

Nessa x

Easter Energy ‘Eggs’

Ingredients

Makes 12

200g dates, pitted

4tbsp natural peanut butter

70g pecans

50g unsalted cashew nuts

25g sesame seeds

25g sunflower seeds

2tbsp milk, dairy or plant-based

Topping

200g good quality dark chocolate, melted

Method

You will need two empty egg cartons. Add six cupcake cases to each.

If the dates are dry, soak in warm water for 10 minutes, then drain and pat dry. Add the dates to the processor and blitz for a few seconds, until the pieces are very small.

Add the rest of the ingredients and blitz to combine but be careful not to over process.

Remove the blade from the bowl. Take a spoonful of mixture and careful mould into an egg shape. Repeat this with the remaining mixture, making twelve ‘eggs’. Place on a greaseproof paper-lined tray and place in the fridge for a few hours to set.

Once the ‘eggs’ have firmed, using a skewer, dunk each one into the melted chocolate and place back on the tray and into the fridge. Once fully set place in an airtight container and refrigerate for up to five days.