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. 

Veggie Meatballs & Spaghetti 

by Nessa Robins

These veggie meatballs are rich in plant-based protein and full of flavour. They can be prepared in advance and refrigerated, ready to cook later in the day, turning them into a convenient dinner to enjoy with family or friends. I like to serve them with a smooth tomato sauce and spaghetti, before topping with some microgreens or basil leaves and a good grating of cheese – which can be dairy or plant based. A simple seasonal salad makes for the perfect accompaniment. I packed mine with Irish kale, microgreens, and carrots, along with a few nuts and slices of juicy blood oranges. 

Enjoy!

Nessa x

Veggie Meatballs & Spaghetti 

Ingredients

Serves 4

Veggie meatballs

  • 1tbsp olive oil
  • 1 small onion, diced
  • 25g butter, dairy or plant based
  • 250g mushrooms, sliced
  • Freshly ground pepper
  • 3 garlic cloves, crushed
  • 1 sprig of thyme, leaves only
  • 1 tin lentils, drained
  • 100g oats
  • ½ tsp dried chilli flakes
  • 1tsp olive oil

Tomato sauce

To serve

  • Chunk of hard cheese, dairy or plant based 
  • Microgreens or basil leaves
  • Seasonal salad 

Method

Add the olive oil to a small saucepan over a low heat. Add the diced onion and cook, stirring regularly, for about ten minutes, until the onion is soft but not coloured. Take from the heat and leave to one side. 

Add the butter to a large pan, over a medium heat. Add the sliced mushrooms, season with a few grinds of black pepper. Turn up the heat and fry, stirring regularly, for about 5 minutes.  Once the mushrooms are cooked, stir in the garlic and thyme, and continue to cook for about 1 minute, stirring continuously. Take from the heat and leave to cool. 

Once the onions and mushrooms are completely cooled, add them to a high-powered processor along with the lentils, oats, and chilli flakes. Blitz until it turns into a paste-like mixture. 

Scoop out a tablespoonful of mixture at a time, shape into a ball and place on a greaseproof paper-lined baking tray, the mixture should make about 16. Brush each one with a little olive oil. Place in the preheated oven and cook for 25–30 minutes until crisp and slightly browned.

To make the tomato sauce, add the olive oil to a saucepan over a medium heat. Add the chopped onion, reduce the heat to low and sauté for 5-10 minutes until soft and slightly coloured. Stir in the garlic. Add the tomatoes, mixed herbs, sugar, and season well with salt and pepper. Stir to combine and cook over a low heat for 20 minutes. Blitz until smooth.

Cook the spaghetti according to the instructions on the pack. Once cooked, add to the sauce, and gently stir though the cooked veggie meatballs. Top with microgreens or basil leaves and a grating of cheese. Enjoy!

Chocolate Orange Energy Balls 

by Nessa Robins

Oranges are currently in season, making it a particularly good time to add them to your Green Earth Organics box. They are especially rich in vitamin C, which support our immune system, aids in the adsorption of iron and helps to find inflammation in the body. They are also a great source of fibre and folate. 

The zest of an orange holds incredible flavour and makes a great addition to sweet treats. Our oranges are organic and unwaxed, making the zest especially beneficial for using in recipes, but still give the oranges a wash before zesting. Orange zest can be placed in a freezer proof container and popped in the freezer for up to three months, so the next time you’re treating yourself to an orange, remove the zest first before peeling.

These chocolate orange energy balls make for a delicious, sweet treat to enjoy anytime of the day. They are packed with wholesome ingredients. If you prefer you can omit the chocolate topping, they will still be full of flavour. 

Enjoy!

Nessa x

Chocolate Orange Energy Balls 

Ingredients

Makes 24

Topping

  • 100g chocolate, of choice, melted
  • Zest ½ orange

Method

Leave to set and store in the fridge until ready to serve. They will keep well in the fridge in a sealed container for at least 5 days.

Add the oats and almonds to a high-powered blender and blitz until fine.

Add the dates, milk, peanut butter, cacao, and orange zest. Blitz for about 30 seconds, until fully combined.

Taking a little scoop of the dough, roll into a ball and place on a greaseproof paper-lined tray. Repeat with the remaining mixture, making about 24 balls. 

Drizzle over the melted chocolate. Top with some orange zest.                            

Butternut Squash & Chickpea Salad

by Nessa Robins

There are so many studies confirming the positive effect eating a diet rich in fruit and vegetables can have for our health. Whether we’re concerned with issues regarding our gut or even if we’re trying to ward off illnesses, how we fuel our bodies will always be something important we need to consider. 

This Butternut Squash & Chickpea Salad is a delicious way to serve a variety of plants in one serving. I prefer to eat this dish warm, but it also serves well cold, making it a nutritious lunch to make-ahead of time. 

Enjoy!

Nessa x

Butternut Squash & Chickpea Salad

Ingredients

  • 1 butternut squash, peeled and diced into bitesize pieces
  • 1 tin chickpeas, drained, rinsed and patted dry
  • 2tbsp olive oil
  • 1tsp smoked paprika
  • 1tsp ground cumin
  • Salt and freshly ground pepper
  • 100g quinoa
  • 300ml vegetable stock
  • 200g broccoli, cut into florets
  • 100g rocket and/or spinach

For the dressing

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

To serve

  • 1tbsp sesame seeds
  • Coriander leaves

Method

1. Preheat the oven to 200°C/fan 180°C /Gas Mark 6.

2. Place the butternut squash and chickpeas into a large roasting tray. Drizzle over the olive oil, and add the smoked paprika, cumin and a little salt and pepper. Cook in the preheated oven for about 40 minutes, stirring regularly as they cook. 

3. Prepare the quinoa according to the pack’s instructions, by adding the hot stock and quinoa to a small saucepan, cover with a lid and place on a low heat for about 20 minutes. 

4. In the meantime, lightly steam the broccoli for 2- 3 minutes, and set to one side.

5. Make the dressing by adding the dressing ingredients to a mini chopper and blitzing gently for a few seconds to combine.

6. To serve, place a layer of rocket and spinach on a large platter, or divide between four bowls, top with the cooked quinoa, the roasted squash and chickpeas, and the steamed broccoli. Sprinkle over the sesame seeds and some coriander leaves. Drizzle over the peanut dressing and enjoy!

Christmas Gravy & Simply Prepared Sprouts 

by Nessa Robins

For me, Christmas dinner is one of my favourite meals of the year. There are so many different elements on the plate, which merge so deliciously together, and a good-quality gravy always elevates every mouthful. The gravy recipe I’m sharing is packed with wholesome Irish vegetables and herbs, with plenty of fresh sage, as a nod to the traditional Christmas flavours. I’m using a roasting tray which is also suitable for the stovetop, but after roasting the vegetables you could transfer this mixture to a large saucepan either. It may be a little time-consuming to make on Christmas morning, so it’s probably best to make it in the run-up to Christmas, freeze flat in an airtight freezer bag, and then heat completely through just before serving dinner. 

Brussels sprouts are rich in fibre and packed with nutrients. They are delicious served in so many ways, but when serving sprouts, I still prepare them the way I remember my mother preparing them. The sprouts are cut in half, and added to a saucepan of boiling salted water, and simmered for no more than five minutes, when a tiny bite will remain. They are then drained, added to a warmed bowl, and topped with butter – dairy or plant-based – and a sprinkling of sea salt. Simple and delicious!

Enjoy!

Nessa x

Christmas Gravy

Ingredients

  • 2 onions
  • 2 carrots
  • 2 sticks celery
  • 10 sage leaves
  • 1 sprig rosemary
  • 1 tbsp olive oil
  • Salt and freshly ground pepper
  • 1tbsp plain flour
  • 1 vacuum packed bag (180g) chestnuts 
  • 1lt vegetable stock

Method

Once the vegetables are soft, take the rosemary sauce from the pan and blitz the gravy. Carefully pass it through a sieve, into a clean saucepan, which gives the gravy a smooth consistency. Place back on the heat and fully heat through before serving. 

Preheat the oven to 200°C/fan 180°C /Gas Mark 6.

Place the onions, carrot, celery, sage and rosemary into a large roasting tray. Drizzle over the oil and season with some salt and pepper. Place in the preheated oven for 40 minutes, stirring regularly. 

Take from the oven and place on a low heat on the stove. Sprinkle over the flour, stir through the chestnuts and add the stock. Turn the heat up a little under the tray. 

Stir to combine and bring to a boil, before simmering on low for 30 minutes. 

Vegetable Wellington

by Nessa Robins

If you are looking for a show-stopping main, packed with Irish vegetables, we’ve got you covered. This Vegetable Wellington not only looks the part at a Christmas feast, it tastes scrumptious too. It can even be prepared in advance of the big day and popped into the freezer, only to defrost in the fridge the night before. Serve it alongside all the trimmings and lashings of gravy.

Enjoy!

Nessa x

Vegetable Wellington

Ingredients

2 rolls of puff pastry, taken from the fridge 20 minutes before using

225g mushrooms

1 carrot

1 stick celery

1 onion

1tbsp olive oil

100ml red wine

1tbsp soy sauce

1tbsp tomato puree

1tbsp fresh rosemary, finely chopped

1tbsp fresh sage, finely chopped

1 tin lentils, drained

180g cooked chestnuts, finely blitzed

Salt and freshly ground pepper

1tbsp milk, dairy or plant-based

Method

  1. Preheat the oven to 200°C/fan 180°C /Gas Mark 6.
  2. Add the mushrooms, carrot, celery and onion to a processor and blitz for a few seconds until finely chopped.
  3. Add the oil to a large pan, over a medium heat. Once hot, add the vegetables and cook for about ten minutes, stirring regularly.
  4. Next, add the wine, soy sauce, tomato puree and herbs. Stir to combine. Add the lentils and blitzed chestnuts. Season with a little salt and pepper. Simmer on low for another 10 minutes, stirring regularly. Take from the heat and allow to cool a little.
  5. Place one sheet of puff pastry on a greaseproof-lined baking tray. Evenly, add the cooked mixture to the centre of the pastry, leaving a few centimetres all around the mixture. Place the other sheet of pastry on top and using your hands, mould the pastry around the filling.
  6. Cut away any excess pastry – this can be used to make festive shapes to place on top. Secure the edges with a fork, score a criss-cross pattern across the top using the tip of a sharp knife. Brush with a little milk, and place in the preheated oven for 20 minutes.
  7. Slice and serve immediately with all the trimmings. Enjoy!

Root Vegetable Gratin

by Nessa Robins

This Christmas, how about making vegetables the centrepiece of your Christmas feast? Better again, how about supporting Irish farmers by including lots of local vegetables, grown organically without the use of any pesticides? We’re kicking off our Christmas series of recipes today with a gorgeous root vegetable gratin. Hearty enough to sustain itself as a main, but it makes for a delicious and nutritious side too. This vegetable-ladened gratin is a rich source of fibre, vitamins, and minerals. The beetroot adds a beautiful pink hue to the finished dish, along with a burst of nutrients including iron, vitamin B6 and magnesium. If you would like to get-ahead for the big day, this gratin also freezes perfectly; simply take it from the oven before adding the cheese, allow to cool fully, before wrapping tightly and freezing in a freezer-proof dish. Then defrost in the fridge overnight the night before cooking, add a layer of cheese and bake for about 20 minutes or until fully cooked through.  

Enjoy!

Nessa x

Root Vegetable Gratin

Ingredients

  • 2 large potatoes
  • 1 large parsnip
  • 1 large beetroot
  • 2 carrots
  • 250ml hot vegetable stock
  • 200ml cream, plant-based or regular
  • Sprig of sage and rosemary, finely chopped
  • Salt and freshly ground pepper
  • 75g parmesan, or vegan alternative, grated

Method

  1. Pre-heat the oven to 200°C/ fan 180°C/gas mark 6.
  2. Wash, peel, and very thinly slice the vegetables. Rinse with water and pat dry with a paper towel. 
  3. Add to a large bowl with the stock, cream, sage, rosemary and some salt and pepper. Stir to combine.
  4. Transfer to a large casserole dish, and bake in the oven for 50 minutes, giving the mixture a stir a couple times during cooking.
  5. Add an even layer of the grated cheese to the gratin and return to the oven for 10-15 minutes until it is bubbling, cooked through and the cheese is bubbling. Serve and enjoy!

Carrot Fries with a Coriander & Lime Dip

by Nessa Robins

Once you make these carrot fries for the first time, they will soon become a part of your recipe repertoire as they are totally addictive and so easy-to-make. Of course, they are also bursting with goodness. Carrots are rich in beta carotene, which is converted into Vitamin A by the body. Vitamin A supports our immune system and vision, while promoting healthy skin, bones, and teeth. These carrot fries are scrumptious as a snack but are also perfect to serve as a side. The coriander dip serves perfectly with the fries, but if you’re not a fan of coriander, basil can be used in its place. 

Enjoy!

Nessa x

Carrot Fries with a Coriander & Lime Dip

Ingredients

  • 2 medium-sized carrots
  • 2tbsp olive oil
  • 2tbsp cornflour
  • 1tsp smoked paprika
  • ½ tsp onion granules
  • ½ tsp garlic powder
  • Salt and freshly ground pepper

For the dip

Method

  1. Preheat the oven to 220°C/fan 200°C /Gas Mark 7, or the air fryer to 200°C.
  2. Prepare the carrots by peeling them and cutting into strips or batons.
  3. Add to a large bowl along with the olive oil, cornflour, smoked paprika, onion granules, and garlic powder. Season with a little salt and pepper. Toss to combine and fully coat the carrots. 
  4. Cook in the air fryer for 18- 20 minutes or the oven for 25-30 minutes, turning twice during cooking.
  5. While the carrots are cooking, make the dip by adding the ingredients to a high-powered processor and blitz for a few seconds until smooth. Refrigerate until needed. 
  6. Serve the carrots while hot with the dip on the side. Enjoy!

Green Vegan Mac & Cheese 

by Nessa Robins

As the evenings are getting darker and a little colder, comforting dinners, such as this delicious green vegan mac & cheese, are perfect for tucking into. The addition of romanesco to this pasta dish adds extra flavour, texture, and colour, as well as lots of nutrient. It is part of the brassica family of vegetables and tastes like a cross between broccoli and cauliflower. This stunning vegetable is grown on the farm, so nutritionally it benefits greatly from the best of soil. It is rich in fibre, calcium, and iron, and also a good source of vitamins, such as A, C and K. This dish only takes minutes to prepare and is best served with a simply green salad and chunks of crusty bread. 

Enjoy!

Nessa x

Green Vegan Mac & Cheese

Ingredients

Method

  1. Place the cashew nuts in a heat-proof bowl. Cover with boiling water and leave to soak for 15 minutes. 
  2. In a large pot of salted boiling water, cook the macaroni according to the pack’s instructions. Add the romanesco to the pot for the last 3 minutes of cooking time. Drain the pot, reserving 175ml of the cooking water.
  3. Drain the cashews and add to a processor, with the juice of one lemon, nutritional yeast, Dijon mustard, turmeric, the reserved pasta water and a little salt and pepper. Blend until combined.
  4. In a large casserole dish, combine the drained macaroni and romanesco with the sauce. Top with the vegan cheese and place under the grill for 5 minutes until golden brown. Serve straight away. Enjoy!

Puff Pastry ‘Pumpkins’

by Nessa Robins

There is an abundance of Irish apples currently in season and turning them into a delicious dessert the whole family can enjoy is a lovely way to enjoy them. These little puff pastries are the perfect treat to make over the Halloween holidays. There is no doubt eating an apple raw is the best way to enjoy it nutritionally, however even when cooked they are still a good source of dietary fibre. Most shop bought puff pastry is dairy free, making it a great staple to have to hand for a speedy sweet or savoury dish. These pastries can be enjoyed hot from the oven with a scoop of your favourite dairy-free ice-cream or, when cooled, packed into a lunchbox to tuck into as a snack on an autumn walk.

Enjoy!

Nessa x

Puff Pastry ‘Pumpkins’

Ingredients

To serve

  • Icing sugar
  • Cinnamon sticks
  • Sage leaves

Method

  1. Take the pastry from the fridge and leave to rest at room temperature for 20 minutes before using. 
  2. Preheat the oven to 200°C/fan 180°C /Gas Mark 6. Line a large baking tray with parchment paper.
  3. Unroll the pastry and cut into thin strips.
  4. Slice the apples and remove the inner core of each slice using the end of a piping nozzle to cut out a circle. 
  5. Add the caramel sauce to a small bowl. In another bowl, mix the sugar and cinnamon.
  6. Dip each apple slice in the caramel before coating well in the sugar/cinnamon mixture.
  7. Carefully, wrap the pastry strips around each apple slice. Place the wrapped apple slices on the baking tray. Brush with a little milk and sprinkle over some more of the cinnamon sugar.
  8. Bake in the preheated oven for about 20 minutes. Once baked place on a wire rack to cool.
  9. To serve, dust with icing sugar, and to make these little pastries resemble mini pumpkins, pop a cinnamon stick plus a couple of sage leaves into the centre of each one. Enjoy!