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.
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.
I love coffee flavour desserts and this crumbly cake with creamy icing is just heaven. Really whipping the coconut yoghurt is the secret to the pillowy icing so don’t cut this short. I love it sprinkled with toasted nuts and it’s amazing with some grated dark chocolate too.
Preheat the oven to 170’C. Make an extra strong cup of coffee and set it aside to cool.
Add the chickpea water to a large bowl and use an electric whisk to whisk it on high until stiff peaks form, about 5 full minutes.
When you have stiff peaks, continue whisking while gradually pouring in the maple syrup and then the coffee.
In a separate bowl, mix together the ground almonds, buckwheat flour and baking powder.
With the whisk on medium speed, gradually mix in the dry ingredients.
Grease two 20m cake tins well with coconut oil. Pour the mixture into them, dividing it evenly between the two.
Bake for about 35 minutes until golden and a cake tester comes out clean. Leave them to cool completely on a wire rack before removing from the tin.
Toast the chopped nuts in a pan on medium heat until golden, then set them aside.
When the cakes are cool, make the icing. Add the coconut yoghurt to a large bowl with the maple syrup and cacao powder and whip using an electric mixer for about 5 minutes until whipped and thick.
This is such a yummy alternative to slaw when you want some crunch on your plate. The dressing has some bite to it that I love with the dill. It’s heaven with some hummus and another salad or two and perfect for lunch boxes.
Toast the pine nuts in a pan until golden, then set them aside.
Chop the cauliflower into small, bite size florets and add them to a bowl.
Chop the cucumber in two lengthways, then slice it. Finely chop the dill and add them both to the bowl.
Whisk together all of the dressing ingredients and then pour into the bowl. Add in the pine nuts and toss everything well.
This, to me, is the most heavenly bowl of comfort. It’s clean and light but so nourishing and packed with flavour. It’s good no matter what the weather and it’s a great way to use up any extra veg you have in the fridge.
Cut the tofu into squares and slice the shiitake. Lay them out in a small/medium dish. In a small bowl, whisk together the tamari and coconut sugar. Pour this over the tofu and shiitake and toss well. Leave to marinate, tossing every so often, while you make the broth.
Very thinly slice the ginger and add it to a saucepan with the kombu, the whole garlic cloves and 1.2L of water. Bring it to a simmer and then turn down the heat, letting it simmer gently for 20 minutes.
Whisk together the miso, tamari and a ladel of the broth until smooth, then pour it into the saucepan with the rest of the broth.
Add a glug of sesame oil to a pan on medium high heat. Arrange the tofu in the pan and pile the shiitake together in the remaining space. Cook the tofu for 2-3 minutes each side until crisp, toss the shiitake often.
Add the raw veg to your serving bowls and then pour the broth over them. Add the tofu and shiitake on top and sprinkle with spring onions before serving.
These panda cookies are so moreish and they’re really fun to make. I love that they’re kind of fudgey almost like brownie bites. I like to make them quite small, they’re heaven when you want something little with some tea and perfect for when you have people over.
Preheat the oven to 180’C.
In a large bowl, whisk together the cashew butter, maple syrup and vanilla essence.
In a separate bowl, combine the ground almonds and baking powder. Then, divide the mixture into two bowls and stir the cacao powder into one of them.
Divide the wet cashew mixture evenly between the two bowls and mix each until you have two bowls of sticky-ish dough.
Line a baking tray with parchment paper. Roll a small ball of the chocolate flavour into snake shape about 2-3 inches long, then do the same with the plain flavour. Twist them together and then roll them into a ball. Repeat with all of the mixture.
Gently press the balls into discs and bake at 180’C for 7-9 minutes, depending on their size. Leave them to cool in the tray on a wire rack.
This asparagus soup is the perfect summer soup. It’s light but creamy and comforting and it’s so simple to make. It only takes half an hour to make there are only a few seasonal ingredients. I have mine with loads of toasted seeds on top and it’s heaven with some sourdough.
Add the olive oil to a soup pot on medium heat. Add in the minced garlic and sliced shallots and cook for about 5 minutes until soft.
Add in the chives, toss and cook for another minute. Snap the ends off the asparagus and discard them, then chop the stalks into pieces about 2 inches long. Add them to the pot and cook for about 5 minutes, tossing regularly.
Pour in the stock and bring it to a gentle simmer. Let it simmer for about 20 minutes until the asparagus is tender.
While it’s simmering, toast the seeds on medium heat until popping.
Blend the soup. Taste, season with salt and pepper and serve with toasted seeds sprinkled on top.
These chocolate roasted cashews are the handiest snack to have around the kitchen or at your desk. They’re chocolatey and a little sweet and salty so they’re great for cravings. Cacao nibs are usually an acquired taste (I used to hate the but I’m obsessed now!) but they’re so delicious roasted with this sweet salty coating. Once they’re cool, store them in an airtight jar for up to two weeks.
Preheat the oven to 180’C
In a small bowl, whisk together the melted coconut oil, maple syrup, cacao powder and salt.
Add the cashews and cacao nibs to a large bowl and pour over the chocolate mixture. Use your hands to mix it all together really well, evenly coating everything.
Spread the mixture out on a roasting tray and roast for about about 13 minutes, tossing in the middle, until toasted. Set them aside to cool and dry, then store in a jar.