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Now I know what you’re thinking “Alex are you hopping onto the hipster band wagon? will you grow a trendy beard? tie your hair up into a man bun? or ride a vintage bicycle made entirely out of recycled drain pipes?”

 

Well thankfully the answer to all those questions is no. However I will continue to treat myself to the increasingly popular nutrient packed, and crunchy nutty flavoured delight that is avocado toast.

Avocados are bursting with heart healthy fatty acids plus 20 different vitamins and minerals. They contain more potassium than bananas and are free from sodium and cholesterol. It isn’t surprising that people are beginning to consider the avocado a super food as they are loaded with antioxidants plus vitamins K, C, B5, B6 and E.

Today I am going to share with you two of my favourite quick and snappy avocado toast recipes that are so delicious they’ll make you want to ditch the plain old bread and butter.

 

  1. Honey Drizzled Apple and Cashew Avocado Toast.

avocado, apple, basil, healthy recipes,sweet and spicy avocado toast, nutrition, health, wellbeing, the green door, alex hayes, alison canavan, becomplete, organic food,

The bread that you use is one of the most important elements to both of these recipes so be sure to grab your favourite fresh baked loaf. My preferred bread has to be a crisp country loaf but you can use anything from sourdough to Rye just as long as it toasts well.

 

What you’ll need:

  • Bread
  • Avocado
  • Apple
  • Cashew Nuts
  • Honey
  • Fresh Basil

 

The subtle peppery flavour of fresh basil sets this recipe apart. The combination of sweet honey and apple on top of the nuttiness of the cashews and avocado creates a divinely unique summery sensation.

Method:

  • Slice the avocado in half and remove the seed before placing it (without it’s skin) into a bowl.
  • Mash the avocado until it is spreadable.
  • Pop your bread in the toaster or under the grill until it is golden brown.
  • Spread the avocado onto the toast.
  • Next add some chopped apple and cashew nuts.
  • Lightly drizzle your honey over the toast.
  • Garnish with some fresh basil leaves.

 

  1. Spicy Peanut Rayu and Lime Avocado Toast.

avocado, apple, basil, healthy recipes,sweet and spicy avocado toast, nutrition, health, wellbeing, the green door, alex hayes, alison canavan, becomplete, organic food,

Peanut Rayu has become one of my all time favourite toast toppers. It is a delicious blend of sunflower oil, peanuts, sesame seeds, tamari, honey, salt, chilli flakes and crispy garlic. Luckily “White Mausu – Peanut Rayu” produced by the amazingly talented chef Katie Sanderson is always at hand in The Green Door Pantry. However I have good news for those of you without access to that jar of heaven. Subbing in your favourite hot sauce works as a great alternative when paired with the fresh kick of lime.

 

What you’ll need:

  • Bread
  • Avocado
  • Peanut Rayu (or hot sauce)
  • Lime

 

Method: 

  • Slice the avocado in half and remove the seed before placing it (without it’s skin) into a bowl.
  • Mash the avocado until it is spreadable.
  • Pop your bread in the toaster or under the grill until it is golden brown.
  • Spread the avocado onto the toast.
  • Next spread some peanut rayu/hot sauce on top.
  • Finally finish by squeezing a little lime juice over the top.

 

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

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.

As an organic vegetable producer, I feel blessed that I am able to grow food from the ground up. Putting time, effort and care into nourishing those plants really does boost the flavour when I find them on my plate. This being particularly true for today’s topic “Sunflower Shoots”.

What are Sunflower Shoots?

Honestly, sunflower shoots are probably one of the best kept secrets in your healthy cooking arsenal. They are the delicious and nutritious micro-greens of the sunflower plant. Sunflower shoots are bursting with vitamins A, D, E, chlorophyll, magnesium, iron, calcium and more!. If it’s protein you’re looking for, they are made out of 20% of it. Oh and for an added bonus, should you let them grow to flower, you will find yourself with thousands of edible crunchy seeds.

With a nutty flavour and a refreshing pop and crunch texture sunflower shoots are perfect for use in salads. Pairing them with nutritious foods such as avocado, bean sprouts and lemon juice, sunflower shoots will leave you feeling fresh and full of energy. Here is one of my favourite sunny salad recipes that you can be creative with and tweak to your own taste.

SUPER SUNNY SALAD WITH SUNFLOWER SHOOTS

Super Ingredients:

  • 50g sunflower shoots
  • 1 ripe hass avocado
  • 2 scallions (often known as spring onions)
  • 4 radishes
  • 50g mixed salad leaves (eg.rocket, cress, lettuce)
  • 25g bean sprouts
  • 1 cucumber
  • 2 carrots
  • 8 green olives
  • 2 tbsp lemon juice
  • 2 tbsp extra virgin olive oil
  • 1/2 tbsp paprika
  • Pinch of salt

Unprocessed Process:

  1. Squeeze the lemon juice, pour the olive oil and toss the paprika plus salt into a bowl. Give them a quick whisk.
  2. It’s off to the chopping block for the avocado, scallions and olives. Cut them into small pieces.
  3. Thinly slice the radish, cucumber and carrots using a sharp knife or mandolin (I’m more of a guitar man myself).
  4. Mix all the cut up veg together with your sunflower shoots, mixed leaves and bean sprouts.
  5. Drizzle on a few spoonfuls of dressing and enjoy.

This will serve 2 hungry people.

#TASTYTUESDAY,sunflower shoots, organic food, salads, nutrition, menu ideas, the green door market, phytonutrients, health, wellbeing, GIY, grow your own, organic living, holistic healthcare, connections, spiritual connections,Where can I find Sunflower Shoots?

As the popularity of sunflower shoots increases we seem to be finding them sprouting up at more and more farmers markets. I bought mine from Christys Organic Wheatgrass inside The Green Door Market 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

#TastyTuesday