The Little Green Spoon - The Healthy Irish Kitchen
Run by Indy Power. My cooking isn’t about giving up things, least of all taste. It’s about embracing natural, nutritious and nourishing foods. I’m constantly experimenting to develop new recipes and put a healthy twist on some old favorites. My recipes are nutrient-rich, gluten free and refined sugar free, with many paleo, dairy free and vegan options.
These summer butter beans are such a gorgeous warm addition to a table full of salads. They have so much flavour and the sauce is perfect for dipping some sourdough in. They taste great reheated the next day or turn leftovers into a salad.
Drain and rinse the beans and set them aside.
Add the olive oil to a pan on medium heat. Add in the garlic and shallots and cook for about 2 minutesuntil starting to soften.
Finely chop the basil and add it to the pan with the tomatoes. Cook for a few minutes, stirring often, just until the tomatoes are starting to soften.
Pour in the stock and let it all simmer for 3-4 minutes.
Add the butter beans. Cook for a few minutes until heated through. Season well with salt and pepper and serve with some more fresh basil sprinkled on top.
A good Greek salad is one of my favourite tastes in the world. It used to remind me of holidays as a kid and now it tastes like my honeymoon. In Greece, they vary a little- sometimes they have peppers, sometimes they have olives, but the ones I like best always have beautiful capers on top. If you want to add feta absolutely do, but since I’ve stopped eating dairy I leave it out and I hardly miss it at all.
Peel the cucumber and cut it in half lengthways, then slice it into half discs. Add it to a large bowl.
Slice the cherry tomatoes in half and add them in too. Slice the onion into half rings and pile them on top.
Sprinkle the oregano evenly all over. Then drizzle over the olive oil and vinegar.
These chocolate pistachio chunks are the best 3 ingredient treat. They only take a few minutes to make and have the most satisfying texture that’s creamy and crunchy all at once. You can use any type of nut but I love how pistachios look and they have amazing flavour once they’ve been roasted.
Preheat the oven to 180’C.
Spread the pistachios out on a roasting tray and roast for about 8 minutes until golden, then set them aside.
In a small saucepan on low medium heat, gently melt the chocolate and coconut milk together. Stir gently until smooth.
Stir the pistachios into the mixture.
Spread the mixture out evenly into a lined bread tin or small baking tin. Sprinkle the sea salt over the top and pop in the freezer for about an hour to set.
Slice into squares and enjoy! Store in the freezer.
Since eating a more plant focused diet, my meals are always a big bowl of loads different sauces and veg and I love getting creative with each little component. This harissa tofu is so easy and is the perfect protein hit to add to your bowl for lunch or dinner. It goes with any combination of things but is particularly good with my japanese mushroom salad.
If you have time, press your tofu for about 45 minutes to remove the excess moisture (place it on a plate, then pop a plate on top of it with a heavy book to top). Preheat the oven to 200’C.
Chop the tofu into cubes and add it to a large bowl. Drizzle over the oil and toss it well. Sprinkle the flour over it and toss again.
Lay the tofu out on a roasting tray and roast for about 20 minutes, tossing in the middle, until starting to crisp.
Whisk together the harissa, lemon juice and a good pinch of sea salt.
Pour it over the tofu, toss it well and pop it back in the oven for another 10 minutes.
This sourdough bread pudding is heaven and the summer berries make it so pretty. It’s the perfect way to use up the last half of a loaf of sourdough before it goes stale. The extra sauce at the end makes it even better, it’s the best spooned over. I love the way the top crusts go crisp and the rest of the bread goes gorgeously soft- as I said, heaven!
Preheat the oven to 180’C.
Arrange your bread, overlapping in a 9inch baking dish. If there are any gaps, tear a few extra pieces of bread to fill them.
Scatter about a quarter of the berries over the bread, squishing some in between the bread slices.
Add the chickpea water to a bowl and whisk it with an electric whisk it until foamy, about 1 minute.
Add the coconut milk, maple syrup and remaining berries to a saucepan on medium heat. Heat, stirring often, until the coconut milk is smooth and the berries are just starting to burst.
While whisking, pour the coconut milk mixture into the foamy chickpea water.
Pour the pink mixture evenly over the bread. Press the slices gently into the liquid so that they are covered and set it aside to soak for about 20 minutes.
Then, pop it in the oven for about 60 minutes until golden on top. Serve warm with any extra liquid poured on top.
These beetroot fritters are so quick and such a crowd pleaser. They work for breakfast, lunch or dinner and with loads of different sauce or dips. This lemon yoghurt is my go-to every Summer- you can dollop or drizzle it on top of the fritters before serving or have it as a dip.
Pulse or grate the beetroot in your food processor until finely chopped.
In a large bowl, mix together the chickpea flour, cumin and a pinch of sea salt. Then whisk in the water.
Slice the spring onion and add it to the bowl along with the beetroot. Mix well.
In a medium bowl, mix together all of the yoghurt ingredients and set it aside.
Heat some olive oil in a non stick pan on medium high heat. When it’s hot, slowly add spoonfuls of the mixture to the pan. Use the spoon to shape them as they hit the pan.
Cook for about 3 minutes each side, until crisp.
Serve hot with the cooling yoghurt as a dip or drizzle.
When strawberries are in season they’re so good it doesn’t take much to turn them into a delicious chocolate treat- just 2 more ingredients in fact! This chocolate strawberry slice is the most simple dessert and I love having it in my freezer.
Break the chocolate up and add it to a saucepan on medium heat with the cashew butter. Let it all melt together slowly. When it’s melted, use a fork to whisk it well until smooth- try to get rid of any lumps of cashew butter.
Set it aside to cool a little while you slice the strawberries. Remove the green tops and slice them into halves and quarters.
Add the strawberries to the saucepan and fold them in gently.
Line an 8 inch baking tin with parchment paper. Spread the mixture out evenly in the tin. Pop in the freezer to set for about 2 hours. Then slice into squares. Store in the freezer.
Nut butter, jam and dark chocolate- the best combination. If you already have some chia jam this is such a good way to use it up, if not they’re still super quick. Store them in the fridge, I take them out a few minutes before eating so that the inside is nice and runny.
Melt the chocolate.
Line a cupcake tin with 5 cupcake cases. Add about a tablespoon of chocolate to each case and pop the tray in the freezer to set.
While that’s setting, add the berries, chia seeds and maple syrup to your blender and blend on high until smooth. Let it sit for a minute, then blend it again. Pour it into a bowl and set it aside.
Add a teaspoon of nut butter to each case.
Stir the raspberry jam once more, then add a teaspoon of it on top of the nut butter layer of each one.
Cover each one with melted chocolate and then pop the tray back in the fridge to set.
Everyone loves a good flapjack and these ones are so satisfying. They took me so much experimenting but I finally got bars that are easy to slice and don’t fall apart. I use a mixture of rolled oats and oat flour for a gorgeous texture but you can use quick oats instead if you have those.
Preheat the oven to 180’C. In a large bowl, combine the oats, oat flour and salt and mix well.
Add the maple syrup/honey, coconut sugar, vanilla and a tablespoon of water to a small saucepan on medium heat. Whisk it often, keeping it on the heat until the sugar is completely dissolved and you have a smooth, thin mixture.
While mixing gradually pour the sugar mixture into the oats. Then pour in the melted coconut oil and mix well.
Press the mixture very firmly into a lined 8 inch baking tin. Make sure it’s very tightly packed in.
Bake for 30 minutes. Leave to cool on a wire rack for about 20 minutes, then slice them. Leave them to cool completely.
This creamy kale caeser is such great salad to have in your repertoire. Everyone loves a good caeser dressing and this one is so creamy and delicious and really simple. It’s good on any type of greens and makes a yummy dip too. The chickpea croutons are an added bonus and double up as crunchy snack to munch on if you have any extra.
Preheat the oven to 200’C.
Spread the chickpeas out on a roasting tray. Drizzle over the olive oil and good sprinkle of sea salt and pepper and shake the tray to toss them well. Pop them in the oven to roast until crisp, about 35 minutes.
Pull the kale leaves from the stalks (discard them) and add them to a large bowl. Squeeze and massage it with your hands for about a minute to soften it.
Add the drained cashews, apple cider vinegar, olive oil, water, garlic and salt to your blender on blend on high until completely smooth. Keep going until it’s silky.
Toss the kale in the dressing and pour the crunchy chickpeas over the top.