We had a couple days of unbelievable sunshine and warmth here in Dublin this week (though today it has turned cloudy and cool). In true la belle vie style my husband made the last minute decision to take a vacation day and we skedaddled off to Portmarnock beach. It felt so good to put my feet in the warm sand, breathe the salty air and listen to the ocean waves. When the weather is warm and the days are spent outdoors having fun all I really want is to come home and throw together something quick and easy for supper.
Taking a break from meat and carbohydrates for one meal can leave you feeling a bit lighter and healthier. That being said, you’ll be surprised at how filling a bowl of stir-fried vegetables can be. My Easy Everyday Vegetable Stir-Fry is packed with ingredients that promote the health of your skin– which really needs that extra support during summer battling the sun’s rays. Carrots, broccoli and Bok Choi are all known for their skin-boosting vitamins and minerals. Both broccoli and carrots are high in the anti-oxidant beta-carotene, while carrots contain silicon for strengthening nails and skin. No need to peel organic carrots– just wash and scrub off the dirt. Also, don’t discard those broccoli leaves– they’ve got higher levels of beta-carotene than the florets and stalks. Toss the broccoli leaves into your stir-fry at the end with the Bok Choi leaves.. READ MORE...
During summer I prefer to savour my meals outside, don’t you? On a recent sunny Irish weekend the husband and I enjoyed breakfast, lunch and dinner al fresco on the patio with little Minnie (our dachshund) sunbathing at our feet. Today I’ve gathered up a few of my favourite summer recipes perfect for le pique-nique. All of these dishes are simple to throw together and will hold up well as you travel to find the perfect spot.
Strawberry, Spinach and Quinoa Salad
Spanish Tortilla with Red Peppers, Chorizo and Manchego
Wheat Berry Salad with Roasted Fennel and Red Bell Pepper
Spring Pea and Herb Salad
Lemon Curd Tart
I don’t believe I ever saw a single beetroot growing up. Never even thought much about that strange dirt cloaked root until I grew up and planted a garden. I fell in love with beets after tasting my very first homegrown beet baby, pulled from the soil just minutes before cooking.
I love beetroot because it’s not just flavourful—it’s highly aromatic. I’m not talking about the shrivelled specimens, petrified beet fossils left to languish in supermarket fridges. Freshly harvested beetroot from the garden or farmers market is perfumed with the sweet and musky scent of the soil.
The shockingly crimson colour of beetroot is due to a special type of anti-oxidants called betacyanins, which aid the liver in detoxifying the body while also reducing cholesterol and blood pressure. Beets are packed with iron and B vitamins as well, to keep your blood cells healthy and your nerves firing on all cylinders. I’m talkin’ all sorts of anti-inflammatory goodness to keep your heart pumping and your blood flowing.. READ MORE...
June is the height of spring, when the garden really starts producing. You can see pink radish shoulders poking out of the soil, voluptuous bunches of salad greens and perfect pea pods dangling from delicate trellised vines. It’s an exciting time for a gardener, harvesting the first bounty of the year and bringing it straight to the table. The veg is still alive and full of nutritious goodness. You see, once vegetables are picked they begin to deteriorate, losing precious vitamins and minerals. By the time they reach the supermarket and languish on the counter for days these vegetables are only a shadow of their former selves. You may be trying to do the right thing and eat healthy fresh produce, but it’s just not the same as freshly harvested produce. The missing ingredient: life.. READ MORE...
Let’s talk about fish…
First of all, fish is SO good for you
Especially oily fish, like salmon, herring, mackerel, sardines, lake trout and tuna.
These fishes are rich in omega-3 fatty acids—essential for your brain, your mental/emotional function and reducing your risk of heart disease, cancer and other inflammatory disorders.
Secondly, fish is delicious
I love fish because it’s light and healthy but also a satisfying meal that gives me long-lasting energy.
How much oily fish should you be eating to reap the benefits?
The American Heart Association recommends people eat omega-3-rich oily fish AT LEAST two times a week. A serving is 3.5 ounces of cooked fish.
Finally, fish is easy!
Yes it is! I know cooking fish intimidates many of you, but I promise you can do it. Today I want to share my go-to method for teaching beginners to cook fish: salmon cooked in a parchment paper bag. You’ll love this because it’s impossible to mess up! I’ve even created a video on how to make the parchment paper bag.. READ MORE...