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Black Garlic – White Tofu – Red Peppers

Farmers markets can be hubs of culinary discovery. They surround us with tastes from our locality and from much further afield. My taste buds are frequently sent on mouthwatering adventures, from the sweet exotic flavour of the papaya fruit to the more savoury flavours of the salty succulent samphire. This week we are delving deep into the dark side of cooking as we take a look at black garlic and tofu.

Tofu, The Green Door, Black Garlic, Crispy tofu, recipe, organic food, Food Ideas, Dublin 8, Christy Stapleton, nutrition, foodWhat is Black Garlic?

 Many people believe that garlic is turned black through caramelisation or fermentation but this is incorrect. Fermentation requires microbial action and caramelisation requires pyrolysis (the use of heat to separate chemical composition). The process that occurs in the case of black garlic is known as the “Maillard Reaction”. It involves a chemical reaction between amino acids and reducing sugars.

Tofu, The Green Door, Black Garlic, Crispy tofu, recipe, organic food, Food Ideas, Dublin 8, Christy Stapleton, nutrition, foodFresh bulbs of white garlic are aged under controlled levels of heat and humidity over the course of a month until they have become black. This process alters the flavour of the garlic bringing it from its savoury beginnings to something a lot sweeter, milder and sticky to the touch. Perhaps most importantly it wont leave you with pungent garlic breath.

Black garlic can have many uses in your kitchen. It can be spread on bread, turned into sauce, tossed in a soup or mixed into a marinade. Today however, we are going to blend it with some dark soy sauce and maple syrup to create a sweet coating for crispy tofu cubes.

 

Crispy Tofu with Black Garlic

What’s black, white and red all over? Well aside from a newspaper, it’s this delicious quick and easy recipe! I promise it will taste better than the Irish Times.

Tofu, The Green Door, Black Garlic, Crispy tofu, recipe, organic food, Food Ideas, Dublin 8, Christy Stapleton, nutrition, foodIngredients:

  • 1 block of tofu
  • 6 cloves of black garlic
  • 3 tbsp peanut oil (vegetable, avocado or chilli oil all work great too!)
  • 2 tbsp dark soy sauce
  • 3 tbsp maple syrup
  • 1 red pepper
  • bunch of chives

Method:

  1. Drain the tofu and chop up into bite size cubes.
  2. Slice the red pepper into strips and set aside.
  3. Place the black garlic, maple syrup, soy sauce and peanut oil into a blender and whiz up until it is a smooth liquid.
  4. Heat some peanut oil in a wok before throwing in the tofu, turning it frequently until all pieces are a crisp golden brown.
  5. Remove the tofu and set it aside.
  6. Pour the sweet black garlic mixture into the wok until it is sizzling hot.
  7. Toss the tofu back into the wok along with the red peppers and stir fry until the tofu is coated in our mixture.
  8. Serve with some chopped fresh chives and enjoy!

All the ingredients mentioned above can be found at The Green Door Market. Like us on Facebook or follow me on Instagram as I continue my culinary adventures.

This powerhouse salmon salad is versatile and tasty while also wedged full of vitamins and minerals.

Salmon itself is one of the most nutritious fish, packed full of iron, zinc, niacin, vitamin B6 and 12 along with a whole host of other nutrients for good health. As well as the mixed grain salad this dish is superb for heart and brain health, bone health and improving thyroid function. Grains such as buckwheat, quinoa and cous cous are high in protein, fiber, vitamins and minerals. We named this the Powerhouse Salad because it would be hard to find a vitamin or mineral that’s not in this dish!

It’s a very adaptable dish. If you don’t like salmon just simply change your meat or skip the meat altogether. It is super filling and my kids love it so it’s a family favourite. If you don’t fancy making it yourself just pop into The Lo-cal Kitchen and give it a try, you can get the salad without the salmon if you wish too.

lo cal kitchen, healthy food, nutrition,fitness,yoga,health,wellness,recipes,meditation,mindfulness,eat,move,live,breathe,love,revitalize,jenny connolly, food, nutrition, wellness,POWERHOUSE SALMON

You’ll need:

  • 150g fillet of salmon
  • 1 tbsp buckwheat
  • 1 tbsp red quinoa
  • 1 tbsp giant cous cous
  • ½ cup of kale
  • ½ cup mixed salad leaves
  • 1 tbsp pomegranate seeds
  • ¼ avocado
  • 1 tbsp pearl barley

for the dressing:

  • 1 tbsp olive oil
  • ¼ tbsp. lemon juice
  • ¼ tbsp. maple syrup

 

Ovens vary so this is just a guide: Preheat the oven to 180c Place the salmon on an oven proof dish skin side up and cook in oven for 10 minutes, then turn and cook for a further 8-10 minutes until cooked through but juicy and not dry.

 

With the grains I will often make a larger batch as is done in the Lo-cal Kitchen. Cook buckwheat, quinoa, cous cous and barley according to package instructions. This usually means simmer or soak in warm water but products vary. Once cooked allow the grains to cool and combine.

 

Whisk the dressing ingredients and toss with the grains and chopped kale, making sure to coat the kale well to help it soften slightly. Top with sliced avocado and salmon before sprinkling with pomegranate seeds.

One salad portion with salmon 492 calories 24g fat, 36g carbs, 37g protein

One salad dressing: 131 calories 13g fat, 2g carbs, 0g protein

 

For this weeks #WellnessWednesday I’m super excited to be chatting to a very inspirational lady. I know Melissa Wood-Tepperberg from my time in New York and she is a truly beautiful soul.

She lives with authenticity and presence and if you follow her on social media you can’t help but be inspired. Her stories always leave you invigorated and motivated to live better and take some space for yourself. Here she tells us how she unwinds and copes with daily stress by meditating.

melissa wood health, health and wellness coach melissa wood, fitner app, juicing, benjamin tepperberg, meditation, destress, wellness wednesday, lifestyle quiz, plant based diet,

  1. How would you describe your lifestyle?

I have a very fun and healthy approach to everything I do. Whether it’s making food in the kitchen, working out, taking Benjamin to a class or working in the office. Living by my 3 M’s (meditation, mindful eating and movement) has allowed me to cultivate habits that no matter where I am or what I am doing; I find balance incorporating these three things.

 

  1. What’s your favorite food? Naughty or nice.

My ultimate favorite food is definitely avocado toast on manna bread with sea salt, nutritional yeast with squeezed lemon. I was told for years to stay away from carbs because they make you fat and this way of thinking created a laundry list of issues for me. Now, I eat this almost every day and tell myself that I am nourishing my body and my soul and I’m living my best life- so don’t always believe what everyone tells you. Carbs are not all created equal. At the end of the day you have to find what works for you.

 

  1. Do you exercise and if so what do you do to keep fit?

I work out on average 4-5 days per week and now that I’m sharing all of my workouts on the Fitner app this has become an even bigger part of my routine. Even 15 minutes of movement a day can change your entire mood. I’ve created 15-45 minute flows, so no matter what you can get something in.

 

  1. How do you find balance in your day-to- day life?

I read my daily lesson in A Course In Miracles and meditating everyday morning for 20. This has changed me as a person. I look at both my life and myself in such a positive light now.

 

  1. How do you manage stress in your life? Do you meditate?

Meditation all the way.

 

  1. People often set goals or intentions as they go through life. Is this something you do?

I don’t necessarily write down goals and intentions. At the end of every meditation I close with a prayer to help connect me to my highest power and open up the energy in every area of my life, “What would you have me do? Where would you have me go? What would you have me say? To whom?”

 

  1. How do you unwind after a busy day?

melissa wood health, health and wellness coach melissa wood, fitner app, juicing, benjamin tepperberg, meditation, destress, wellness wednesday, lifestyle quiz, plant based diet,I take Benjamin to the park and go for a walk almost every night after work. No matter how much stress I have from the day, it’s all washed away as soon as I’m with him. He brings a whole new meaning to happiness.

 

  1. It’s the weekend, what do you do for fun?

I take a yoga or Pilates class, go to the park with my family, have dinner with my husband, go out dancing with my girls and let Benjamin stay up late one of the nights and watch television in my bed.

 

  1. What’s your top health tip for our readers?

My top health tip for everyone would be to find stillness in your day by creating some space to sit with yourself and connect to the truth of who you really are and what matters most to you.

 

  1. Finish the sentence – Being complete for me means…

…Loving and accepting myself no matter what the situation is.

 

Melissa shares great easy to follow daily workouts on the fitner app

Check out her new website and you can follow her on

INSTAGRAM

FACEBOOK

**Melissa Wood-Tepperberg is a mom, certified health and wellness coach, meditator, Yoga and Pilates teacher and thriving on a plant-based diet. Her three pillars of focus are: meditation, mindful eating, and movement. Melissa Wood Health is a platform for sharing all of the wellness tips that she swears by – from food, fitness, beauty, fashion, baby and overall lifestyle – to help achieve your best self.

The green door market is my little piece of heaven every weekend. Since changing my lifestyle connecting with where my food comes from and the people who grow it has become a very fulfilling part of my life. The Green door market is a feast of freshness, flavour and friendliness. I have invited Alex to blog for BeComplete so he can share with us the energy and produce that The Green Door Market has to offer.

 The Green Door Market & Christy’s Organic Wheatgrass

Fresh organic food, rich baked bread, olives, cheese, a french galette van and smooth aromatic coffee! What have these delights got in common? They can be found at the Green Door Market and I am lucky enough to work there.

Alex Hayes, contributor, wheatgrass, becomplete, the green door market, fresh food, organic food in Dublin,The goal has always been to be a cut above the rest, setting ourselves to have the highest standards of practice and quality. This being especially true in relation to our organic wheatgrass.

So what is wheatgrass and how do you use it?

Wheatgrass is the nutrient packed, enzyme filled and vitamin rich grass of the wheat plant. It has chlorophyll in abundance which contains the micronutrient magnesium that over 300 enzymes in our body require to function.

Unfortunately most of us don’t have four stomachs, like our bovine friends so we can’t easily digest the cellulose in the grass. Our best option is to juice it using a masticating juicer.

Masticating juicers work differently to regular blending juicers in that they squeeze out the juice separating it from the pulp and thus making the wheatgrass easy to consume.

Alex Hayes, contributor, wheatgrass, becomplete, the green door market, fresh food, organic food in Dublin,

WHEATGRASS SHOT WITH A SLICE OF LEMON TO HELP NUTRIENT ABSORPTION

It is recommended for first time users to only take a 1oz shot of wheatgrass per day and over time work up to taking two 1oz shots per day at different times. It is advised to take the shot on an empty stomach. Newcomers to the green goodness might feel slight nausea otherwise.

[bctt tweet=”Wheatgrass is the nutrient packed, enzyme filled and vitamin rich grass of the wheat plant.” username=”alicanavan”]

Lets turn that wheatgrass into a sweetgrass!

For some people the strong distinctive taste of wheatgrass can be just too much to bare, but at the same time they would still love to be reaping its benefits. So to get around this I am going to share with you one of my most favourite smoothie recipes.

Pop open your blender and throw in:

  • Half a banana
  • Half a cup of frozen berries
  • Half a cup of frozen mango
  • 1 cup of coconut water (or regular water)
  • 1oz shot of wheatgrass

Blend it up until it’s good and smooth and drink it while its cold. Always feel free to experiment by throwing in different fruits or juices instead of water.

#TastyTuesday

Where can I find the Green Door Market?

The Green Door Market is located at 18 Newmarket Square, Dublin 8 just off Cork Street.

Open Tuesday – Friday 12:00pm – 19:00pm

Saturday 9:30am – 16:00pm

Sunday 11:00am – 17:00pm

Follow Alex on Instagram

Metabolic Syndrome

Having Metabolic Syndrome doubles the risk for heart disease and multiplies the risk of diabetes by five. It is not a disease itself, but describes a host of related risk factors (high blood pressure, high blood sugar, unhealthy cholesterol levels, obesity and insulin resistance) all with a common cause originally coined 20 years ago with 47 million Americans affected.1

Notice Metabolic Syndrome closely mirrors the symptoms found in those suffering from NAFLD (Non-alcoholic fatty liver disease). NAFLD can be thought of as the liver’s state of Metabolic Syndrome. Following the progression of Metabolic Syndrome and NAFLD, one has a hard time disputing the causal relationship.

liver media, liver problems, becomplete, metabolic syndrome, leaky gut, nutrition, sugar, wellness, fatty liver disease,

Cause & Effect

We need to begin with the typical diet, which has changed significantly over the past fifty plus years. People consume way more of the following; sugar, caffeine, harmful fats, antibiotics, preservatives, pesticides, GMOs and hormones. These are all considered toxins to your body, especially sugar.

In fact, the sugar is the major reason for the overgrowth of candida, which displaces the good bacteria. Why are we discussing the digestive tract? What does the digestive tract have to do with obesity? Let’s take a closer look.

liver media, liver problems, becomplete, metabolic syndrome, leaky gut, nutrition, sugar, wellness, fatty liver disease,

The digestive tract has a very complex function; it must simultaneously do at least two operations.

  1. Create specific enzymes to further breakdown digested food into smaller particles for absorption into the body.
  2. Selectively allow nutrients through without passing harmful invaders like; virus, bacteria and toxins present in the GI tract.

Our digestive tract is not alone in this work; it has between 3-5 lbs of bacteria in the gut to help. However, our new diet promotes rapid growth of harmful bacteria.

Leaky Gut

When the increase in harmful bacteria and yeast (candida) within the intestine reaches a tipping point, the intestinal wall is breached. This breach allows food particles to pass through the intestine wall and the immune system becomes overwhelmed. The liver, which receives 70% of its blood flow from the intestine, is charged with detoxifying the blood. If the necessary natural components required in the detox phase of liver metabolism are exhausted the liver simply shuttles toxins into fat cells to keep them from circulating in the body. These fat cells are stored in the liver and elsewhere depending on your genes. 2

Excess accumulation of fat cells in the liver begins a destructive cycle where the liver becomes less efficient, leading to a build-up of toxins including fatty acids and insulin. This spike in oxidative stress and unprocessed insulin leads to insulin resistance in type II diabetes. Tests will confirm the overload of fatty acids referred to as lipotoxicity. This cascade shows the typical risk factors relating to Metabolic Syndrome.

What Works

Fortunately nature provides us with the solution. Studies have shown Silybin (an active compound in milk thistle), medium chain triglycerides like Vitamin E (specifically highly concentrated tocotrienols), NAC, Phosphatidylcholine and Glutathione to work best complimented by a healthy diet and moderate exercise. The success of these natural ingredients relies on rapid replenishment of Glutathione, a critically important liver antioxidant. 3, 4

Extracts from milk thistle have a long history of being used for liver protection. We are just now starting to rediscover this through scientific discovery. One very effective combination of silymarin, Vitamin E and Phosphatidylcholine improved insulin sensitivity, while reversing damaged liver cells by reducing oxidative stress and improving Glutathione levels in the liver. 5, 6

N-acetyl cysteine (NAC) is a sulfur-rich compound used primarily to neutralize the damaging effects of aspirin on the liver. It rapidly restores Glutathione. A recent animal study showed it to prevent NAFLD in a liver disease diet 7. Similarly, SAMe had been found to increase Glutathione levels in humans with Non-Alcohol Fatty Liver Disease. 8

One can think of supplements as putting a person on the highway to good health, but there is no substitute for eating well and getting regular exercise. No supplement is going to offset poor health habits. Successful diets for those suffering from liver problems include FODMAPs designed by researchers at Stanford University. If severe intestinal problems exist, elimination diets and anti-histamine diets should be considered with a physician’s supervision.

Good health to you.

#TherapyThursday #naturalawakenings

References

  1. http://www.webmd.com/heart/metabolic-syndrome/metabolic-syndrome-what-is-it
  2. http://obesity.bodyecology.com/leaky-gut
  3. Kwon do Y, Jung YS, Kim SJ, Park HK, Park JH, Kim YC. Impaired sulfur-amino acid metabolism and oxidative stress in nonalcoholic fatty liver are alleviated by betaine supplementation in rats. Journal of Nutrition. 2009 Jan;139(1):63
  4. -Caballero F, Fernandez A, Matias N, et al. Specific contribution of methionine and choline in nutritional nonalcoholic steatohepatitis: impact on mitochondrial S-adenosyl-L-methionine and glutathione. J Biological Chemistry. 2010 Jun 11;285(24):18528-
  5. Loguercio C, Federico A, Trappoliere M, et al. The effect of a silybin-vitamin E-phospholipid complex on nonalcoholic fatty liver disease: a pilot study. Digestive Disease & Sciences. 2007 Sep;52(9):2387-95.
  6. Serviddio G, Bellanti F, Giudetti AM, et al. A silybin-phospholipid complex prevents mitochondrial dysfunction in a rodent model of nonalcoholic steatohepatitis. Journal of Pharmacology and Experimental Therapeutics. 2010 Mar;332(3):922-32.
  7. Baumgardner JN, Shankar K, Hennings L, Albano E, Badger TM, Ronis MJ. N-acetylcysteine attenuates progression of liver pathology in a rat model of nonalcoholic steatohepatitis. Journal of Nutrition. 2008 Oct;138(10):1872-9
  8. .Vendemiale G, Altomare E, Trizio T, et al. Effects of oral S-adenosyl-L-methionine on hepatic glutathione in patients with liver disease. Scand Journal of Gastroenterology. 1989 May;24(4):407-15.

Makes 24 Brownies

When you need to supercharge your poker skills, try chia. These
weenchy seeds have finally become mainstream in Ireland, having
enjoyed some spectacular adulation across the Atlantic. Everyone from
Jessica Alba to Ross O’Carroll Kelly is tapping into chia mania. Seems
like a much more seductive way to get those brain-pumping omega-3s
without having to neck fish oil.

YOU WILL NEED:

160ml almond or other milk
3 tablespoons milled chia seeds1 block (200g) creamed coconut
225g 70–85% dark chocolate
4 eggs
1 1/2 cups (210g) coconut sugar
2 teaspoons gluten-free baking powder

Fresh homemade almond milk

FRESH ALMOND MILK

First up, make a chia ‘egg’ by mixing together the almond milk and
milled chia in a small bowl. Rest for 10 mins.

Firs up the oven to 180°C/160°C fan/350°F. Line a 20cm x 20cm square
brownie tin with baking parchment.

In the meantime, slowly melt the solid block of coconut cream
(including the oil on top of the block) with just 200g of the dark
chocolate in a small saucepan.

In a large bowl, beat the eggs and coconut sugar together until
frothy. Stir through the baking powder. Chop up the remaining 25g of
chocolate and add it in. Now let the melted chocolate coconut ganache
party with the batter. Finally, drop in your chia egg. Spoon this
glossy gorgeousness into the lined brownie tin.

Bake in the oven for 30 minutes, until you see cracks along the top.
Remove, and cool in the tin. Best served cold or at room temperature.

WE’D LOVE TO HEAR FROM YOU COMMENT BELOW IF YOU ARE A BROWNIE FAN…
#TastyTuesday

You would be forgiven for thinking that all fruit and vegetables are in season all year round, after all they are available all year round in our local supermarkets!

However, eating seasonally could actually be the best way to eat sensibly as there are real health benefits in sticking to fruit and veg that’s in season.

Here’s why:

  • Produce tastes better – When you eat produce that’s in season it’s a taste sensation as opposed to produce that’s in transit for nearly two weeks. The transit time alone and chilling reduces the flavour. When a fruit or vegetable is ripe and picked fresh not only will it taste better but it’s nutritionally superior too.
  • It’s better value – it stands to reason that when a farmer harvests produce in season it will not only be plentiful but cheaper because storage and transport are not necessary as its usually heading somewhere local.
  • It’s better for the planet too – our planet needs all the help it can get these days and every little helps. Buying local produce reduces fuel to fork costs, helping to reduce pollutant gases into the atmosphere. Growing fruit and veg in season requires lower levels of artificial inputs like heating, lighting, pesticides and fertilisers, making it better for the environment and you.
  • Seasonal vegetables suit our body – Our bodies our wise and we need to move with the seasons. What’s grown in nature each season is what our bodies crave for nourishment and optimal nutrition. In the summer we lean towards berries and salads but in the winter hearty soups and stews made from root vegetables is what we need. So build a comforting friendship with your crock-pot. After all, winter is all about grounding yourself and we can do this through food too.
  • We can support our local farmers –support and connection is really important for our health and wellbeing. When you buy local you not only help to support your local farmer but you also make a real connection to where your food came from.

Here’s a list of what’s in season now:

All year round you will have onions, carrots, chard, mushrooms, spinach, garlic, potatoes and salad leaves.

liz cook veg seasonal winter veg Liz Cook charts BUY HERE

December: Chestnuts, field mushrooms, Brussels sprouts, parsnips, leeks, turnips, pumpkins, celery, rhubarb, red cabbage, kale, cauliflower, swede, cabbage, celeriac, beetroot, pears, cranberries, cooking apples and apples

January: Cabbage, Red cabbage, cauliflower, kale, swede, Brussels sprouts, celery leeks, parsnips, turnips, celeriac, beetroot, rhubarb, apples, pears, cooking apples

February: Purple sprouting broccoli, cauliflower, Brussels sprouts, beetroot, cabbage, kale, turnip, rhubarb, celery, celeriac, red cabbage, apples, pears, cooking apples

I love shopping local and my! it’s a very different experience to the supermarket. My son is 6 and has built a relationship with the people at my local market. He knows where food comes from and is interested in the process. From farm to fork without all the logistics is preferable where possible. So please try and support our own and shop locally. Here’s a link to the market I attend in Dublin 8. Check it out The Green Door.

Christy Stapleton greendoor

In this video I’m chatting to Maria Donlon from Life Cleanse about choosing the right juicer. I have used a centrifugal juicer for many years and I have a separate Wheatgrass juicer but more recently I have moved to a masticating juicer that has everything in one.
Maria uses and recommends masticating juicers for the following reasons:
  1. Maximise nutrient and enzyme preservation – the slow rotation of the auger in a masticating juicer cold presses the juice and minimises oxidation which help to preserve the nutrient and enzyme content. Put simply because you are introducing as little heat and oxygen as possible you will destroy as few nutrients and enzymes as possible.
  2. Versatility – I juice lots of greens and a masticating juicer will juice leafy greens and wheatgrass whereas a centrifugal juicer can’t deal with these. In addition to juice most masticating juicers make seed and nut pates and butters, healthy ice creams and baby food
  3. Efficiency – The slow process of cold pressing the juice extracts more liquid from the ingredients thus minimising food waste, and saving money on food shopping over time. This is clearly visible from how dry the pulp is coming out of a masticating juicer versus a centrifugal one. They are also much easier and quicker to clean.
  4. Durable – Most masticating juicers are built to last. All of the masticating juicers that Life Cleanse sells come with a 10 year warranty

JUICERS:

Colour white and green.

.Juicer, masticating juicers, centrifugal juicers, life cleanse, alison canavan, be complete, how to buy a juicer, fresh juice, lifestyle choices, health and wellness, wellness coach, video series, wheatgrass juicer

Colours –  polished chrome, red.
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Colour polished chrome
Juicer, masticating juicers, centrifugal juicers, life cleanse, alison canavan, be complete, how to buy a juicer, fresh juice, lifestyle choices, health and wellness, wellness coach, video series, wheatgrass juicer
Happy juicing xx

Forget oysters and dark chocolate, Nico and Sabine from leaves pasta magic are suggesting that with Valentines Day looming you can spark romance and seduce your loved one with a pasta dish!!

Leaves pasta is a healthy aphrodisiac! PastaMagic is made with only two ingredients; chickpeas and buckwheat. Both ingredients are great sources of Manganese and Zinc which are minerals that place them among the best aphrodisiac foods available. Zinc also plays an important direct role in the development and proper functioning of the reproductive organs.

With a cooking time of only five minutes this tasty meal will leave more time for loving!

valentines, tasty thursday, alison canavan, leaves pasta, food, nutrition, zinc, simple recipes, easy meals

Leaves penne with ginger, lime and Roses

  • Put a pot of salted water to boil and put the pasta in when ready.
  • Thinly cut some onions and put in a second pot adding in Irish butter, then add a teaspoon of lime zest (don’t use the white part as it is bitter) and freshly grated ginger.
  • Let this cook over medium heat and add a couple of tablespoons of the pasta cooking water.
  • Drain the pasta after just 4 minutes and put in the pan to finish cooking with the sauce and a bit more cooking water to make the sauce creamy and delicate.
  • When ready squeeze in the juice of half a lime and the fresh mint. Finish with a touch of pepper (and some fresh chillies if you like it spicy!) and serve when still hot.
  • Consider dressing the dish with edible roses for that final touch of romance.

Enjoy and Happy Valentines Day

Ali xxx

(*Leaves recently won as Best Irish Food & Drink Startup of the year 2015 at the prestigious Bank of Ireland Startup Awards, Leaves PastaMagic was runner-up in the Product of the Show Award by Speciality Fine Food Fair Ireland, Sabine won as Best Female Entrepreneur 2014 awarded by the Local Enterprise Office Dublin City and Nico has been a finalist as Irish Best Young Entrepreneur 2014 for Dublin City.)

PastaMagic (RRP€1.99) is currently available in SuperValu and speciality stores nationwide or via www.leavespurefood.com,

#PastaMagic –

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So this Tasty Thursday I decided to share my sneaky trick to getting more veggies into James. It can be tricky trying to get your kids to eat their veggies but if you juice for your family its pretty easy to sneak things like celery, cucumber and peppers into a carrot and apple juice without them even noticing!

This will serves 2-3 kids:

  • 4 Carrots
  • 2 Apples
  • 1/2 Cucumber
  • 4 Celery Stalks
  • 1/2 to 1 Pepper

You can also add Tumeric to this to boost immunity. When you are juicing try to use mostly vegetables and only 10-20% fruit. My general rule is juice veg and eat fruit!

Enjoy

Ali xxx

VIDEO SPONSORED BY COULEUR CARAMEL