Tag Archives: chilli

Spicy citrus, mango and coconut dressing

2 Apr

Spicy citrus, mango and coconut dressing

This salad dressing is spicy and sweet and is delicious on fresh, green leaves.

You will Need
2 mangos peeled and diced

½ a grapefruit

1 lemon juice and zest

½ orange juice and zest

¼ red and ¼ green chillis diced

2 teaspoon coconut oil

1” of ginger root chopped

10g basil


Lightly melt the coconut oil

Place all other ingredients in a blender or food processer and blend until smooth or shake in a jamjar.

With the blender still running pour in the coconut oil and let it blend for 30secs – 45 secs

Use as desired and store in the fridge and it will keep 3-5 days. Enjoy, Eoin.


Remove the chillis and ginger and add the following

and replace mango with a different soft fruit

-Mango mint and lemon dressing

-pineapple citrus dressing

-vanilla peach dressing

This slideshow requires JavaScript.


Dee’s vegan Omega Burger “satay sauce fingers”. Yum!

1 Nov

You will need

1-2 packets of Dee’s Organic Omega burgers

2-3 tablespoon of oil


100ml coconut milk

1 fresh chilli chopped or 3-4 tablespoons of sweet chill sauce

1 inch of ginger minced

2 gloves of garlic minced

Salt/pepper to taste

2-3 teaspoon soya sauce

 2 tablespoon dark brown sugar

2 tablespoons of peanut butter 


Cut burger in to finger length  (see picture)  Heat a pan with oil on high, when pan is hot  put  cut burger in and brown on both sides, when browned, turn heat to medium, add sauce and reduce until the sauce coats the finger well and gets sticky and thick. Season if needed

For sauce

Add all ingredients to a blender and blend.

 If using fresh chilli add sugar. If using sweet chill sauce you can leave out the sugar


 If you like it spicy keeps the seeds in the chilli for a nice kick or you can use some dried chillies.

If you wish you can always double or triple this recipe and use the extra sauce when serving with rice or noodles.

This is also amazing in a crunchy salad, for a light option.  Just cut the fingers to size and use as you desire.

Great in a wrap for lunch with Asian greens and tomatoes and roasted peanuts/ cashews

Enjoy, Eoin

This slideshow requires JavaScript.

Curry bean casserole

23 Aug
canned for a busy day :)

canned for a busy day 🙂



This recipe is a favourite from my college days. Every Wednesday I would go to my favourite healthy food stall for lunch. They made the most amazing bean casserole topped with basmati rice, yoghurt, bananas and fresh coriander. This recipe is my version of this great dish.





Ingredients :

· 1 sliced onion

· 300g sliced mushroom

· 1 diced celery stick

· 1 diced carrot

· 4 chopped cloves of garlic

· 1-2 inches of chopped ginger

· 2 teaspoons curry power

· 2 teaspoons ground coriander

· 3-4 teaspoons ground cumin

· 1-2 teaspoon ground turmeric

· 25-30g chopped fresh coriander

· 2-3 pints of stock

· 1-2 red chilli chopped (remove seeds)

· 4 cans of bean, of your choice (chickpeas, black beans, black-eye beans etc) rinsed

· 1 can chopped tomatoes

· salt/pepper


Heat a big pot with oil. Add onion and mushrooms, some salt and pepper, and cook on high till browned. Add garlic, ginger, celery, carrots and spices (curry, cumin, coriander, turmeric). Cook for about 3-5 min on medium heat.

Add stock. Add beans, tomatoes and chilli.

Bring to the boil and simmer for 20-25 minutes. Add fresh coriander. Let it sit to cool for 5 minutes, then serve with rice or any grain you like.


This is best made in advance and let it sit for a day to improve the flavor.

I love to add more cumin and lots and lots of garlic. And I like mine with bit of a kick – add the seeds from the chilli.

Be careful with chilli, and always wash your hands after handing them.

When I make this recipe I often can it in old jam jars. To can the casserole:

· Wash the lids and jars then boil 4-7 min to sterilize them.

· Let jars dry.

· Add the hot casserole to the jars, leave about ½ an inch for the top, wipe the jar with a towel if you spilled any on the jar. Put the lid on tightly.

· Put the oven on high. Cook for 4-5 min.

· Take out and let cool. As the casserole cools, it will create a vacuum and seal the jar. Jars will then be air tight . They can be store as you would other sauces and jams. Use within 3-6 months.

There any may different ways of canning. YouTube is a endless resource of information and has greatvideos.

This slideshow requires JavaScript.

%d bloggers like this: