Warm Rainbow Salad

by Liz Child

A warm salad for those chilly last summer days. Any leftovers can be packed up for lunch the next day too. We love adding beans or lentils to as many meals as we can. Pulses are affordable, nutrient-rich powerhouses and the crops are very planet friendly too. A win, win, win! Do you include lots of pulses in your diet?

Get a rainbow of vegetables delivered plastic free to your door here!

Liz x

Ingredients (serves 2 as a big lunch or 4 as sides)

For the roasted roots:

  • 3 beetroot, scrubbed & chopped into bites
  • 2 carrots, scrubbed and chopped into bites
  • 2 tbsp olive oil
  • 1 tbsp fennel seeds (or use caraway, cumin or any herb/spice you prefer)
  • 3 tbsp balsamic vinegar
  • 1 tbsp honey/maple syrup
  • salt and pepper to taste

For the sautéd chard:

  • 7 or 8 large rainbow chard leaves
  • 3 cloves of garlic, peeled and sliced
  • 1 tbsp olive oil
  • salt and pepper to taste

To serve:

  • 1 tin green lentils, warmed and drained
  • 1 heaped tbsp wholegrain mustard

Method

  1. Turn your oven on to 200C and find a deep baking dish.
  2. Tumble your chopped carrots and beetroot into the baking dish. Add the olive oil, vinegar, fennel seeds, honey, salt and pepper and mix well. Place the dish in the oven to roast for 20 minutes or so until just tender.
  3. While the roots are roasting, prepare the chard. Use a knife to separate the stalks from the greens. Cut the colourful stalks into bite sized pieces and place in a frying pan with the chopped garlic, oil, slat and pepper. Sauté for a few minutes until tender. The roughly chop the greens and add to the pan with a small splash of water. Stir for a few minutes to steam-fry and wilt the greens.
  4. When the roasted roots are cooked to your liking, remove the dish from the oven and stir in the mustard, lentils and chard. Serve warm or cold.

Baked Blueberry Blended Oats

by Liz Child

Ok, we’re a little late to this trend, but if you are like me (wanting to eat oats regularly because they are so incredibly healthy, but fed up of porridge) you’ll appreciate this twist on a warm, sweet, oaty breakfast. It couldn’t be simpler really, blend oats with banana, milk, baking powder and a touch of honey and bake while you get ready for the day. You’ll end up with a sort of breakfast pudding that is set on the top and sides and beautifully runny in the middle. I’m sure you can come up with countless variations, but we are REALLY into blueberries right now. Did you know that we have sourced organic blueberries from Banner Berries right here in Ireland, and they come in compostable tubs!? Add some to your next order while they are in season and see what the fuss is about (we order extras and pop them straight into the freezer!).

Liz x

Ingredients (serves 2)

  • 1 small mug of porridge oats
  • 1 small mug of milk (any you like)
  • 1 ripe banana
  • 1 tsp baking powder
  • 1 tbsp honey or maple syrup
  • 1/2 tsp vanilla or other flavouring you like (try cocoa powder for chocolate, cinnamon, ginger, cardamom… a dollop of peanut butter?)
  • a couple of handfuls of blueberries (or any fruit you prefer – all summer berries work well as do sliced stone fruit, figs, apples, pears etc)

Method

  1. Turn your oven on to 180C and gather your ingredients, a couple of large ramekins or oven safe bowls and a blender.
  2. Blend the oats, milk, banana, baking powder, honey and vanilla into a smooth batter. Divide it between the ramekins/bowls, sprinkle each with a handful of blueberries and pop it into the oven to bake while you make coffee and get ready for the day.
  3. After around 15-20 minutes, you should have 2 breakfast puddings ready to eat. they should be slightly risen and golden brown. Dig in with a spoon and find the delicious runny middle. Enjoy as it is or top with a dollop of yoghurt, nuts, seeds more fruit etc as you like.

Peanut Butter Squares – No bake

by Lou Robbie

Here at Green Earth Organics we are always adding new products to the online store. When the coconut flour came in this month this recipe had to be made! 

These peanut butter squares are a real treat! Not only are they unbelievably good they might even be good for you as they are made with these gorgeous natural organic ingredients! 

They are quite filling so a small square is enough to satisfy- but go back for seconds if you must!!

Leave the plastic wrapped supermarket treats on the shelf and give them a go and let us know what you think.

Lou 🙂

  1. Line a small baking tray (8×5 inc approx) with parchment paper and cut out a spare piece of paper the same size as the tray. 
  2. Measure the peanut butter into a bowl and warm in the microwave for a minute or until it mixes easily with a spoon. (you can do this step in a small pot on the hob if you prefer)
  3. Add the coconut flour and maple syrup and mix to form a thick paste. 
  4. Tip the paste onto the baking tray and push down with the back of a spoon. 
  5. Use the spare piece of parchment paper and your hands to smooth the paste evenly into the corners of the tray, then discard the paper.
  6. Put the tray into the fridge to firm up for 10 minutes. 
  7. Add the chocolate to a bowl with the coconut oil and melt in the microwave until melted. Check the chocolate at 20second intervals so it does not burn. Mix well. 
  8. Take the tray from the fridge and pour over the melted chocolate, gently agitate to cover evenly. 
  9. Chill in the fridge again to set. Cut into squares and enjoy.

Courgette “Croque Monsieur”

by Lou Robbie

Courgettes are such a versatile vegetable. They work in their raw state or taste delicious in sweet cakes and muffins or savoury when roasted or baked.  Char grilled courgettes are sublime! It brings out the natural sweetness and adds that charred bitterness that works so great here. 

Charred veg of any sort is delicious in a sandwich. There is no ham needed in this grilled cheese interpretation of the French classic Croque Monsieur – meaning Bite Mister or maybe its Mister Bite!

This glorious sandwich is worth all the effort. 

Charred Courgette, spicy mustard, crunchy bread, creamy bechamel, grilled cheese = The ultimate indulgence at lunch time.

Enjoy this one, 

Lou 🙂

Makes 2 large sandwiches

For the grilled courgette:

For the bechamel sauce: 

For the mustard mayo

For the sandwich:

For the grilled courgette: 

  1. Get a griddle pan on the hob nice and hot- you can use a frying pan instead if you wish. 
  2. Wash and dry the courgette then slice it long ways keeping the slices about 5mm thick. 
  3. Spray or drizzle oil on the courgettes and when the griddle pan is smoking hot add the courgettes to get those nice charred bar marks. 
  4. Don’t move the courgettes for a couple of minutes. Then using a thongs lift and turn to do the other side.
  5. Add to a plate to cool, repeat with the rest of the courgette slices. 

To make the bechamel: 

  1. Add the milk, chopped onion, garlic, bay leaf, cloves and grated nutmeg to a pot and slowly bring the milk to the boil. Take off the heat immediately and leave to infuse for 10-20 minutes. 
  2. In another pot add the butter and flour and cook until it turns a golden brown colour, use a wooden spoon to stir it.
  3. Strain the milk and whisk in gradually until you have a thickened sauce, check the seasoning and adjust if it needs something. Whisk and cook on a low heat for a further few minutes. 
  4. Add the sauce to a bowl and set to one side. 

To make the mustard mayo. Simply mix the mayonnaise and mustard together in a small bowl.

To make the sandwich. 

  1. Heat the grill area of the oven.
  2. To make one sandwich: Take 2 slices of sourdough and brush one side of each with melted butter.  (If making for 2 people brush all 4 slices with butter now)
  3. Grill the buttered sides until toasted. 
  4. In the meantime chop the grilled courgettes into thick pieces. 
  5. Take the sourdough from the grill and turn over the slices. 
  6. On one piece add a layer of mustard mayo, top with a spoon of bechamel sauce, then add a layer of grilled courgettes, top that with a handful of grated cheese. Put the second slice of sourdough on top. Add another layer of bechamel sauce and top that with grated cheddar cheese. 
  7. Return the generous sandwich to the grill – let it bubble and char and toast. Keep a watchful eye on it!

Take from the grill and cut in half with a bread knife! 

Tuck in. 🙂

Turmeric & Ginger Paste

by Liz Child

I always try to keep a jar of this fresh paste in the fridge. It is so handy for making golden milk in the evenings and I love stirring a spoon through my morning porridge. Turmeric and ginger have many amazing health benefits, I started eating this to help manage my knee pain, but I stuck with this paste because it’s actually very delicious! We stock fresh, organic turmeric and ginger roots in the shop so you can easily add some to your next order.

Liz x

Ingredients (don’t need to be exact)

  • a large thumb of fresh ginger
  • a similar amount of fresh turmeric
  • 1 heaped tbsp coconut oil (this helps your body absorb the turmeric and ginger)
  • 4 or 5 tbsp maple syrup (or your choice of sweetener)
  • 1 tsp ground cinnamon
  • 1/2 a tsp black pepper
  • 1/4 tsp ground cloves
  • a splash of water

Method

  1. As you are using organic turmeric and ginger, you don’t really need to peel them, but if you would like to, use a teaspoon to scrape off the skin and get into the awkward nooks and crannies without wasting too much flesh. Roughly chop and add to a small, strong food processor.
  2. Add the rest of the ingredients and blend into a smooth, thick paste.
  3. Pour the paste into a very clean jar and keep in the fridge. Use within 3 weeks. You can also freeze the paste in ice cube trays to keep it fresher for longer.

How to use:

Add a spoon or two to a mug of hot milk and drink in the evening after a long day, especially if you are feeling achey. I like mine topped with a sprinkle of cinnamon.

Blend a spoon with banana, ice and milk to make a golden smoothie. Kids love these!

Simmer a spoon into your morning pot of porridge. Top with coconut flakes and cinnamon or your favourite fruit and nuts.

  • Do not consume high amounts of turmeric if you are pregnant. Consult a doctor if you are concerned that turmeric will interact with other medication or health problems.

One Pot Broccoli, Lemon & Garlic Pasta

by Liz Child

One pot pasta dishes are our favourites! Not just because of less washing up, but also because when you create a sauce in the pasta’s starchy cooking water, it is so luscious, silky and rich.

We have loads of amazing broccoli here on the farm now, we love it so much that we use half a head per person in this recipe (based on the traditional Italian broccoli orecchiette). The broccoli is deliberately cooked for longer than we would usually cook it, until it collapses into the sauce. We use a big dollop of miso (in place of anchovies) for complex depth of flavour and loads of gorgeous garlic and lemon to make this simple dish sing. Give this recipe a try for your next pasta night.

Liz x

Ingredients (serves 4)

  • 4 tbsp extra virgin olive oil (plus extra for drizzling on the bowls)
  • 6 fat garlic cloves, peeled & finely chopped
  • 2 heads of broccoli, finely chopped – stalks included
  • 1 tbsp miso paste
  • the zest and 1/2 the juice of a lemon
  • 400g pasta (any small shape you prefer)
  • salt and pepper to taste
  • chilli flakes and grated cheese to serve

Method

  1. In a large, heavy bottomed pot, sauté the garlic and finely chopped broccoli stalks in the oil until very fragrant and starting to soften – about 5 minutes or so.
  2. Season with salt, pepper, miso and lemon zest and then add the dried pasta and broccoli florets.
  3. Just cover with water, give the pasta a stir and put the lid on the pot to help the water come quickly to a boil.
  4. Once boiling, remove the lid and stir to ensure no pasta is sticking to the bottom. Cook until the pasta is soft. Taste and adjust the seasoning as needed with more salt and pepper and the lemon juice.
  5. Let the pasta sit off the heat and rest a few minutes before serving. This will allow the sauce to thicken into the perfect texture. Serve with a drizzle of extra virgin olive oil, a sprinkle of cheese and chilli flakes. Enjoy!

Salmorejo with Spiced Chickpeas

by Liz Child

If you like gazpacho, you’ll love this simpler version of chilled tomato soup. It is so quick and easy to make and perfectly balanced with a creamy texture and refreshing sweet and tangy tomato flavour. Traditionally it is served topped with chopped boiled egg and jamón slices but we love it with cumin and smoked paprika chickpeas. This soup is only as good as the quality of the ingredients, so use ripe tomatoes, really good olive oil and for the best flavour, sourdough bread.

Liz x

Ingredients (serves 4)

For the soup:

  • 500g tomatoes (any fresh, ripe tomatoes)
  • 1 tbsp red wine or sherry vinegar
  • 1 clove of garlic
  • 4 tbsp extra virgin olive oil
  • 2 slices of stale sourdough bread
  • salt and pepper to taste

For the chickpeas:

  • 1/2 a tin of chickpeas, drained & rinsed
  • 1 tsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • salt & pepper to taste

Method

  1. Put the soup ingredients into a strong blender and blend until smooth.
  2. Taste and adjust the seasoning if needed with more salt, pepper or vinegar.
  3. Pour into a jar or jug and chill in the fridge for at least 3 hours.
  4. Meanwhile fry the chickpeas in a hot frying pan with the oil and spices until they start to pop. Tumble into a bowl and keep in the fridge to serve with the soup later.
  5. Divide into 4 bowls and top with the spiced chickpeas. The soup will keep fresh in the fridge for 3 days.

Cherry Tomato & Bean Salad w/ Green Cashew Dressing – Serves 4 as a side

by Lou Robbie

Simple summer salads dressed in a punchy dressing tick all the boxes! These Galway grown sweet cherry tomatoes are just delicious and bursting with flavour. The kale is coarse and crunchy and the dressing is fresh, punchy (from the garlic), vibrant and invigorating! #feelthegoodnesss

This is a gorgeous salad to eat solo or add a warm savoury pastry or some sourdough bread and cheese to make it a main meal.

Enjoy!

Lou 🙂

For the dressing

  • 15g fresh kale leaves – finely chopped
  • 12g fresh basil leaves – finely chopped 
  • 80g raw cashews
  • ½ lemon – juice
  • 130ml water
  • 1.5 tablespoons light oil (vegetable or olive)
  • 3 cloves garlic, finely chopped (less if you wish)
  • Pinch salt and pepper 

For the salad

  1. To make the dressing measure the cashews into a bowl and cover with boiling water, set aside to soften for 15 minutes. 
  2. To a blender add the finely chopped kale, basil, chopped garlic, lemon juice, water, oil, salt, pepper. 
  3. Drain the cashews and add them to the blender too. 
  4. Blend until you have a vivid green dressing. 
  5. Taste the dressing, it will be punchy and zingy from the garlic. Add more salt, pepper or lemon juice if it needs it. 
  6. When you’re happy with it, add it to a bowl or jug. 
  7. To make the salad begin by rehydrating the raisins. Add them to a small bowl and cover with boiling water, set aside to soften.
  8. Next, chop the kale into small pieces and add to a mixing bowl. Drizzle over a small amount of oil, add salt and pepper and massage (give it a good squeeze) to soften the leaves, this makes it easier to eat. 
  9. Quarter the tomatoes and add them to a bowl, drizzle a small bit of oil over them, add a small pinch of salt and pepper and toss to coat. 
  10. Drain the can of cannellini beans and the raisins. 
  11. To assemble, add the kale to a large serving plate, scatter over the tomatoes, beans, raisins and dollop the dressing on top. 

2 Homemade Ice Lollies

by Liz Child

Phew it’s been hot! Anyone else overdosing on ice cream? We have started making our own, healthier ice lollies as we are getting through so many and we are trying to avoid the packaging and intense sugar levels of shop bought ones. Here are our two currant favourite flavours. We would love you to share your favourite flavours in the comments please. Always looking for inspiration. Apart from simply freezing our favourite smoothies, we are thinking of doing some more ’grown up’ ones too involving coffee… and maybe a gin, tonic, cucumber & mint one?

We invested in a silicon ice lolly mould this year, but in the past have used saved yoghurt tubs and water cups. You can buy lolly sticks in craft shops or use wooden takeaway cutlery. Any other ice lolly hacks are very welcome! Don’t forget to stock up on our wide range of organic fruits, they’re the perfect healthy sweet and refreshing treat.

Liz x

Watermelon Ice Lollies

  • watermelon
  • kiwi

Method:

  1. Slice a mini watermelon and remove the pips and rind. Blend then pour into ice lolly moulds leaving a couple of cm space. Freeze for 30 minutes then insert a stick.
  2. Halve kiwis and scoop out the flesh with a spoon. Blend then carefully top the watermelon moulds to imitate the green part of the watermelon and freeze until solid (at least 4 hours).
  3. Remove the lollies from their moulds and store in the freezer in a large plastic box. For best flavour, eat within a couple of weeks.

Yoghurt, Maple & Blueberry Ice Lollies

  • natural yoghurt, any one you like
  • maple syrup to taste
  • blueberries – fresh or frozen

Method:

  1. Mix maple syrup into yoghurt to sweeten to your taste. Then pour into ice lolly moulds halfway up.
  2. Add a tbsp or so of blueberries then top up with more sweetened yoghurt.
  3. Insert the lolly sticks and freeze until solid. Enjoy!

Barbecued Veg Cous Cous

by Liz Child

This is our new favourite way to serve barbecued vegetables right now. It’s quick and simple but so so delicious! Serve as a meal in it’s own right or as a side to your usual barbecued things and salads.

Did you know that we stock organic cous cous (and many more dry goods) in clever compostable bags? When you empty your cous cous into a storage jar, pop the bag into your home compost or your council compost bin and it will break down in 12 weeks. We have loads more than just fruit and vegetables on our website for you, and we deliver to every address in Ireland and Northern Ireland. Don’t forget to stay hydrated and find shade over this heatwave lovely people!

Liz x

Ingredients (serves 6)

For the cous cous:

  • 1 mug of cous cous
  • 1 tin chickpeas, drained
  • 1 tsp each: salt, pepper, ground cumin, smoked paprika, garlic granules (or season to your own taste)
  • the juice of 1/2 a lemon
  • 2 tbsp olive oil
  • 1 & 1/4 mugs boiling water

For the barbecued vegetables:

  • 1 courgette
  • 2 red peppers
  • 2 onions
  • 1 fresh chilli
  • 10 cherry tomatoes
  • 2 tbsp olive oil
  • salt and pepper to taste

Method

  1. Light the barbecue and prepare the vegetables for grilling. Cut the courgette into large chunks and the peppers in half and remove stems and seeds. Cut the onions in half and remove the skin. Keep the tomatoes and chilli whole. Place the vegetables in a bowl, drizzle with the oil and sprinkle with salt and pepper. Keep aside in the bowl until the barbecue coals are ready.
  2. Meanwhile prepare the cous cous. Measure the cous cous into a large, heat proof salad bowl. Add the chickpeas, seasoning, lemon juice and olive oil. Add the just-boiled water and stir to combine then place a large plate over the bowl and let the cous cous absorb the water for 5 minutes.
  3. Remove the plate and fluff up the cous cous with a fork. The barbecue coals should be ready to get grilling now.
  4. Cook the vegetables on the barbecue until they are beautifully blackened and soft. As they become ready, use tongs and place them back into the bowl. When they are all cooked through, smokey and delicious, tip onto a large chopping board and chop into bite sized pieces. Scrape the barbecued vegetables, along with all their juices into the bowl of cous cous and stir.
  5. Serve with salad and sauces or with your other usual barbecue items. Enjoy!