Archive | July, 2014

Raw Vegan Coconut and Chocolate Protein Energy Balls

25 Jul

This was something I wanted to try for ages! I used to make little peanut butter versions, but I wanted to make a healthier, vegan version that was both a brill snack and packed with energy.

You will need:
150-200g of coconut butter
25g raw coconut oil
2 scoops of sun warrior’s raw protein
250g of soaked (overnight) dates, raisins, figs or apricots or a mix of all 4 (which I did.)
3 tbsp of raw cacao, powdered
Some desiccated coconut

Remove the liquid from the soaked fruit and place the fruit in a blender or food processer.
Add in the rest of the ingredients, except for the desiccated coconut and whizz until it forms a ball or a paste like texture.
Roll the dough into walnut size balls and roll in the desiccated coconut, chill and eat within five days.
They can be served at room temperature or cold, but do keep them stored in the fridge

Enjoy Eoin






Summer BBQ salad

22 Jul

After most BBQ’s there is inevitably a bunch of leftovers. Instead of getting rid of them, I decided to make a little salad with BBQ veggies and Dee’s sausages. Perfect for lunch or mid-afternoon snack.

You will need:
BBQ corn on the cob
Roasted peppers and onions
BBQ Asparagus and mushrooms
Dee’s chipotle sausages
100g salad leaves
1 lemon, juiced
25mls olive oil

Remove the corn from the cob using a knife and leave to the side.
Chop the sausages into large pieces.
Put all the ingredients in a large bowl and mix together.
Drizzle over the lemon and olive oil and a little seasoning if you wish.
Serve and enjoy!



BBQ Veggies

15 Jul

This recipe is so quick and easy, plus it will help you reach your 5-a- day in a flash!

You will need:
1 pack baby asparagus
200g mushrooms, cut in quarters
Any other vegetables of your choice for example –
Green beans,Baby peppers,Baby corn, Onions, Courgettes

Coconut oil / olive oil
Sea salt

In a large bowl, place the veggies and melted coconut oil and coat well. Sprinkle over some salt and pepper.
When your BBQ is ready, place the veggies on and cook for about 3-4 minutes, turning them often so they don’t burn.
Allow to cool and enjoy!
P.S – Cooking veggies this way will make you eat so much, so I would recommend you make extra!
Enjoy, Eoin




Vegan Roasted Spring Onions and Peppers with a Chipotle Kick.

11 Jul

This simple recipe is the perfect partner to Dee’s Vegan BBQ Hot Dogs with Chipotle Marinade. It’s also really tasty in a warm BBQ salad.

You will need:
½ – 1 whole pepper or a mix of each colour, diced
4-5 spring onions, chopped
1-2 tsp coconut oil or olive oil
1-3 tsp chipotle hot sauce
One large sheet of tin foil

On the large sheet of tinfoil place the onion and peppers with some seasoning, the oil and the hot sauce.
Fold the tinfoil over the onion and peppers. Press and fold all the sides like you are making a paper fan. You should end up with a parcel that is sealed on all sides (see pic).
Place the foil parcel on the BBQ and cook for 7-10 minutes until all the veggies are soft. Make sure to turn every 2-3 minutes, so as not to burn.
Allow to cool for 3-5 minutes, then open the pouch and enjoy!
Goes particularly well with Dee’s vegan “hot dogs” with chipotle marinade.







Dee’s Vegan BBQ ‘Hot Dogs’ with Chipotle Hot Sauce Marinade

9 Jul

The thing I enjoy most about a BBQ is the smokey taste of a chipotle hot sauce marinade! It’s wonderful! Smokey, sweet and spicy – the perfect partner to Dee’s Vegan Sausages.

You will need:
1 packet of Dee’s Vegan Sausages
1-2 tbsp of oil
1-2 tsp of chipotle hot sauce (to taste)
Salt /pepper
Gluten free hot dog buns
Yellow mustard

Place the hot sauce and oil in a bowl and a little salt and pepper.
Mix well and brush the sauce on the sausages. Place them on the grill/BBQ or even chuck them in the oven if you prefer.
Cook for 2-3 minutes each side until lightly browned.
Briefly toast the hot dog buns and place two sausage in each bun.
Top with some ketchup and yellow mustard for that real ‘hot dog’ feel.
Serve with some smokey onions and peppers (recipe will be posted in next blog!)





Pickled Spiral Courgette Salad.

2 Jul

I wanted something light and crunchy that could be used in a fresh salad or on top of a burger and so this quick and easy little garnish was born! Perfect for BBQ time.

You will need:
1-2 courgettes
Himalayan sea salt
1-2 tbsp cold pressed olive oil
3-4 tbsp of apple cider vinegar
A spiralizer

Top and tail the courgettes, place in the spiralizer and process.
Place the ‘spiralized’ courgettes in a large bowl, add in all the other ingredients and let it sit for 10-15 minutes in the fridge
Perfect as part of a fresh summer salad but also delicious on something like Dee’s Ketchup Glazed BBQ Omega Burgers.
It will keep for 24 hours in the fridge.
Enjoy, Eoin.



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