Crispy Black Bean Tacos

by Lou Robbie

Tacos are on trend at the moment, you can add just about anything in there but its hard to beat spicy smashed black beans. They’ve got to be crispy so give them a good fry and serve up with your favourite taco sides.

We are big fans of Mexican style food in our house its great family food to share and dip and mix and match. Add fresh salsa, guacamole, cheese and jalapeños.

Find all the orgainc beans and spices you need in our groceries.

Lou 🙂

Ingredients:

  • 1 tablespoon oil
  • 1 onion, finely diced
  • 2 cloves of garlic, finely chopped
  • 1 tsp chilli flakes
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp dried herbs
  • 1 tablespoon tomato puree
  • 1/2 cup water
  • salt to taste
  • 1 tin (400g) black beans, drained
  • 100g grated cheddar cheese
  • 6 small tortilla wraps (wheat or corn)
  • 1 lime, cut into quarters
  • smashed avocado and fresh coriander to serve

Method:

Step 1: Make the spicy smashed beans. Add the oil to a warm frying pan along with the onions and garlic. Gently cook to soften. Add the chilli, cumin, paprika, dried herbs, a pinch of salt and tomato puree. Cook for 3-5 minutes.

Step 2: Tip in the beans, stir to coat in the spices pour in the water and simmer for 5-10 minutes until the beans cook down, add a squeeze of lime. Mash with a fork or a potato masher, transfer to a bowl and clean the frying pan.

Step 3: Spoon the mashed beans onto the tortilla wrap, add cheese and fold over. Heat the frying pan, add oil and fry the taco on both sides until golden and crispy. Push down with a weight or small pot to get better contact with the pan, flip and fry on the other side until crispy. Repeat.

Step 4: Serve hot with smashed avocado, fresh coriander and lime.

3 Ingredient Almond Cookies

by Lou Robbie

Quick, dairy free, vegan, gluten free, refined sugar free, kid approved, only 3 ingredients and very tasty! You need to try these cookies.

My kids are alway hungry and I like to have snacks on hand that have a bit of goodness in them. Almonds are a superfood and while my kids wont eat whole almonds they will happy munch on these cookies instead.

They may not look perfect but for a quick bake they hit the spot. They are crispy on the outside soft in the middle. If you’re feeling extra fancy drizzle some melted chocolate on top.

Will you try them?

Lou 🙂

Ingredients: makes 10 small cookies

Method:

  • Step 1: Preheat the oven 170ºC. Line a baking tray with parchment paper.
  • Step 2: Melt the coconut oil in the microwave or in a small pot and stir in the maple syrup.
  • Step 3: Mix the coconut and maple into the ground almonds and work into a dough. Use your hands to form 10 small balls put them on the baking tray 1.5 inch apart.
  • Step 4: Use a fork to push the balls down and make a crisscross on the top of each cookie.
  • Step 5: Bake in the oven for 8-10 minutes until golden. Cool on a wire rack.

Cauliflower and Potato Satay Curry

by Lou Robbie

This is a very tasty satay curry. I was on a quest to use up a head of organic cauliflower that was looking a bit sad and neglected and I have to say it was delicious in this dish. I hoked and poked in the cupboards, fridge and freezer and managed to find all I needed for this curry without having to buy anything else. Using what you have at home is a great way to prevent food waste and it’s very satisfying using up odds and ends.

This curry needs the potato but add whatever veg you have that needs to be used up like peppers, carrots, courgettes, aubergine, greens. Most veg will work in here whether its fresh or frozen.

I’m a sucker for peanut butter and it helps to thicken the sauce and add that needed protein to keep you fuller for longer.

Will you give it a try? let us know in the comments below.

Lou 🙂

Ingredients:

  • 2 tablespoons cooking oil
  • 1 onion, finely diced
  • 2 cloves garlic, grated
  • 1 tablespoon fresh ginger, grated
  • 3 teaspoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon chilli flakes
  • 1 heaped teaspoon brown sugar
  • 1 head of cauliflower, torn into florets
  • 1 sweet potato and 4 regular potatoes about 700g altogether, peeled and cubed
  • 1 tin chopped tomatoes 400g
  • 1 tin full fat coconut milk 400g
  • 500g hot veg stock
  • handful of spinach
  • salt and pepper to taste
  • 100g smooth or crunch peanut butter
  • 2 tablespoons peanuts, salted or roasted

To serve: boiled rice and flatbreads

Method:

Step 1: Warm a wide pot on a medium heat. Add a glug of cooking oil along with the onions, cook for a couple of minutes then add the garlic and ginger. Cook for a further 5 minutes to soften.

Step 2: Add in the spices the curry powder, turmeric, garam masala, chilli, brown sugar and a good pinch of salt and pepper. Toast for a minute or two.

Step 3: Toss in the cubed sweet and regular potato along with the cauliflower and coat in the spices.

Step 4: Pour in the tinned tomatoes, veg stock and coconut milk, stir and simmer for 15-20 minutes.

Step 5: When the potatoes are cooked through stir in the peanut butter, peanuts and spinach. Taste the sauce and adjust if needed. Serve with rice and flatbreads.

Homemade Granola (made in the air fryer)

by Lou Robbie

Toasty, nutty, spiced and fruity granola is a bowl of joy in the mornings. And believe us it tastes nicer when you make it yourself.

I usually make big batches in the oven, 3 times the amount below but I thought I’d try making it in the air fryer for speed and convenience and it did the trick!!

I find that the oats take longer to toast than the seeds and nuts so I recommend doing them separately. Then mix in whatever else you fancy here we went with chia seeds, coconut and mixed dried fruit for a nutrient dense kickstart to the day!

You’ll find all the organic ingredients in our online shop www.greenearthorganics.ie

Of course if you don’t have an air fryer you can make your granola in the oven. I’ll leave more details below.

Lou 🙂

Ingredients:

  • 200g oats
  • 50g butter, melted (dairy or non dairy)
  • 1/2 teaspoon ground cinnamon (add more if you like)
  • 40g maple syrup or honey
  • 30g sunflower seeds
  • 30g pumpkin seeds
  • 30g flaked almonds
  • 2 tablespoons chia seeds
  • 30g desiccated coconut
  • 50g dried fruit

Method:

Step 1: Begin by adding the oat to a mixing bowl and stir in the cinnamon.

Step 2: Melt the butter in the microwave or small pot and stir in the maple syrup. Mix this into the bowl of oats and stir to coat.

Step 3: Remove the air fryer rack and tip the buttery oats into the air fryer basket. Air fry at 170ºc for 15 minutes check and shake them every 5 minutes. Once golden and toasted add to a clean mixing bowl.

Step 4: Measure the sunflower seeds, pumpkin seeds and flaked almonds into the air fryer basket. Air fry 170ºc for 8 minutes checking and shaking every 2 minutes.

Step 5: Once toasted add to the bowl with the oats and leave to cool for an hour or two. Pour in the remaining ingredients, chia seeds, coconut and dried fruit, mix with a spoon. When the granola is completely cool store in a jar or air tight container.

**To cook in the oven: After step 2 put the buttery oats onto a baking tray lined with parchment paper. Toast in the oven at 170ºc for 30 minutes until golden, stir a couple of times. Put the sunflower seeds, pumpkin seeds and flaked almonds on a separate baking tray and toast for about 8 minutes. Then continue with step 6.

Warm Aubergine Salad

by Lou Robbie

Fancy an exciting zingy extra tasty salad this summer? This is it!

Spongy aubergines love to be bathed in spice and charred until soft and caramelised. Chopped warm and added to the fresh cherry tomatoes and garlic they liven up to give a delicious tongue tingling flavour.

We used the air fryer to cook the aubergine quickly, but you can roast it in the oven at 180ºC for 30 mins or even char it on the BBQ.

Save this recipe and enjoy it on the warm summer evenings with great company. Head to our groceries for most of the ingredients.

Lou 🙂

Ingredients: serves 2

  • 1 aubergine
  • 150g cherry tomatoes
  • 2 tsp cajun spice (or a mix of cumin, chilli, paprika)
  • 3 tablespoons olive or rapeseed oil (divided)
  • 150g greek style yoghurt
  • 1 clove garlic
  • juice and zest 1/2 lime
  • 8 torn mint leaves
  • 2 teaspoons sesame seeds
  • Salt and pepper to taste

Method:

  • Preheat the air fryer or oven 180ºC.
  • Step 1: Slice the green top off the aubergine, then cut in half and chop into long pieces, about 8.
  • Step 2: Mix together 2 tablespoons of oil and 2 teaspoons of cajun spice, season with a pinch of salt and pepper. Brush this onto the aubergine pieces.
  • Step 3: Line the basket with parchment paper and air fry for 18 minutes at 180ºC and check and turn half way through. (If using the oven it may take 30 minutes)
  • Step 4: Chop the cherry tomatoes into quarters and add them to a mixing bowl. Finely grate the garlic clove and add this to the bowl, add the zest and juice of half a lime, 2 tablespoons of olive oil a small pinch of salt and pepper. Tear in the mint leaves. Chop the warm aubergine into 1 inch pieces and add this to the bowl, mix.
  • Step 5: Spoon half the greek yoghurt onto each plate and top with the warm aubergine salad sprinkle with toasted sesame seeds.
  • Enjoy.

Jam Jar Dressing w/ Feta Salad

by Lou Robbie

Lighter, brighter days love lighter brighter dishes and we welcome all the delicious colourful organic salads. Make sure to arm yourself with some handy jam jar dressings like this one, make extra and store it in the fridge!

A jam jar dressing is very satisfying to make especially when you get to shake it up like a cocktail! Feel free to adjust and change up the flavours, you could add some dried herbs, chilli flakes, fresh grated garlic, lemon juice, pesto, or what ever you like.

Now you have your dressing sorted order some incredible organic produce for your salad www.greenearthorganics.ie Keep it simple like this feta salad full ingredients below.

Lou 🙂

Ingrediens:

For the dressing:

  • 1 tablespoon wholegrain mustard
  • 1 tablespoon vinegar (white wine or cider)
  • 1 tablespoon honey or maple syrup
  • 1/2 orange juice zest and juice
  • 6 tablespoons light oil (sunflower/olive)
  • salt and pepper

For the salad:

Method:

  1. To make the dressing: Add all the dressing ingredients to a clean jam jar, put the lid on and shake well. Taste the dressing and adjust the seasoning if needed, it may need more salt, honey or vinegar, keep tasting and adjusting until you are happy with it.
  2. To make the salad pour half the dressing into a mixing bowl. Tear in the lettuce leaves, add the diced tomatoes, cucumber, feta cubes, zest the orange, and scatter in the olives. Gently toss through and pour onto a serving plate, top with mint leaves and serve.
  3. Keep the other half of the dressing, in the fridge, for or another day.

Recipe Roundup – Rainbow Chard

by Simone Kelly

It’s the season for Irish grown greens, and rainbow chard is such a stunning looking crop, and so healthy. It’s high in vitamins A and K, and a great source of vitamin C and magnesium.

Click on the text in bold to get directly to the recipe page.

Enjoy x

Charred Broccoli w/ Spicy Tahini Dressing

by Lou Robbie

Beautiful green homegrown Irish broccoli! YES we are well use to it being the trusty side veg but it can be the start of the plate and with a bit of roasting and dressing and it is incredibly tasty. Its important to char it to get the subtle bitter notes that taste delicious with the sweet, salty and spicy dressing.

We used the air fryer to cook this but you can of course roast in the oven also.

Make this with the next head of broccoli that arrives in your Green Earth Organics box.

Lou 🙂

Ingredients:

  • For the broccoli:
  • 1 whole head of broccoli
  • pinch salt & pepper
  • drizzle of oil
  • 2 tablespoons sesame seeds
  • For the dressing:
  • 1/3 cup light tahini
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon sriracha
  • 1 tablespoon soy sauce
  • squeeze of lemon juice
  • 1 clove of garlic, finely grated or minced

Method:

  1. Preheat the oven or air fryer 180c.
  2. Begin by chopping the broccoli into 8 long pieces, keeping the stalks on.
  3. Sprinkle the broccoli with salt and pepper and drizzle with oil.
  4. To cook: If air frying you may need to cook the broccoli in 2 batches lay flat in the air fryer basket and cook for 8 minutes at 180c. If roasting in the oven, lay the pieces flat on a tray and roast in the oven for 15 minutes approx at 180c.
  5. For the sesame seeds: toast in the air fryer or oven for 5 minutes until golden, keep a close eye as they can burn easily.
  6. While the broccoli cooks make the tahini dressing: Simply whisk all the ingredients in a bowl until smooth and creamy, taste and adjust the seasoning if needed.
  7. To serve, spoon half of the sauce onto a plate and top with the roasted broccoli and spoon over the remaining sauce sprinkle with toasted sesame seeds.

Peanut Butter Cups

by Lou Robbie

We are always on the hunt for the perfect ‘no bake’ homemade snack and this is one of the best yet!! They are cute, sweet, salty and delicious. We recommend keeping them in the freezer so they don’t disappear too quickly. They are incredibly moorish, a real treat.

The base is oat and ground almonds, centre peanut butter and coconut oil and top chocolate and coconut oil- with a bit of sweetness added.

If you’re a choc PB lover you’ll love these, we promise!

Lou 🙂

Ingredients: makes 12 mini cups

Method:

  1. Make the oat base; add the oats and almonds to a blender, pulse to blend. Add the honey and 1 tablespoon of milk, blend again until the mix comes together, add more milk if needed. Spoon the base into the mini mounds and push down with the back of a small spoon.
  2. To make the centre; melt the coconut oil in the microwave or small pot, stir in the peanut butter and honey, mix well. Pour on top of the base and chill for 1 hour.
  3. For the top; melt the chocolate and coconut oil together and spoon on top, smooth over with a spatula.
  4. Chill again for 15 minutes.
  5. Pop the cups from the moulds, sprinkle with sea salt and tuck in.
  6. They will keep in the fridge for 3 days or in the freezer for 1 month. Take from the freezer 30 minutes before eating.

Air Fryer Honey Roast Carrots w/ Whipped Feta

by Lou Robbie

Carrots are super versatile, economical and tasty! Carrots as a kid were boiled and boring but roasted with a bit of sweetness and spice they make a delicious sharing dish. We are hitting all the flavour profiles with this plate, sweet carrot, salty feta, bitter toasted pumpkin seeds and sour notes from the lemon zest!!! Try it out and get your taste buds tingling.

Serve up as a tasty snack, have it with a green salad or with some toasted sourdough..yum.

Try it soon and let us know what you think.

Lou 🙂

P.S. If you don’t have an air fryer simply roast the carrots with oil, s & p, for 15 minutes @ 180ºC then add the honey and cumin and roast for another 5 minutes.

Ingredients: serves 4 as a side dish

  • 500g carrots (about 5 medium)
  • 1 tablespoon honey or maple syrup
  • 1 heaped teaspoon ground cumin
  • 2 teaspoons oil
  • pinch salt and pepper

For the whipped feta

  • 150g feta
  • 100g greek yoghurt
  • 1/2 lemon zest
  • pinch black pepper
  • 2 tablespoons olive oil

Plus 80g toasted pumpkin seeds

Method:

  1. Scrub and peel the carrots
  2. Chop into 4 long pieces and add them to a mixing bowl and toss in oil, salt and pepper.
  3. Add a 1/4 cup of water to the bottom of the air fryer basket. Place the carrots on the rack and air fry for 15 minutes at 180ºc, shake half way through.
  4. While the carrots cook, make the whipped feta, simply add all the ingredients to a mixer and blend until really smooth. I used my Ninja smoothie maker, any small powerful blender will work.
  5. Back the carrots after the 15 minutes are up, drizzle over the honey and sprinkle the cumin, give the carrots a shake and cook for a further 5 minutes at 200ºc.
  6. When the carrots are done, toasted the pumpkin seeds in the air fryer for 5 minutes at 200ºc.
  7. Pour the whipped feta into a bowl, pile the carrots on top and scatter the pumpkin seeds over both.