Month: August 2011

Healthy Eating and  Yoga Weekend

Healthy Eating and Yoga Weekend

YOGA Weekend  17-19 February 2017  €245 Help recharge your energy levels for spring, eat healthy delicious food, practice yoga, explore walks in The Glen of Aherlow, rest and relax in a beautiful, positive & peaceful environment. No experience necessary. ROY and MAGGIE are your hosts. The weekend  will 

Tasty Tofu Veggie Burgers

For 6 burgers you will need:  1lb firm tofu 2 tblsp tamari 1 tsp chopped garlic 1 tsp each dried oregano, basil 2 tblsp chopped fresh parsley 2 tblsp chopped red pepper (optional) 2 tblsp grated carrot 1 tblsp chopped scallions ½ cup bread crumbs 

Chickpea and Sweet potato stew

2 tblsp of olive oil

3-4 sweet potatoes, sliced into 2cm thick pieces

1 tblsp agave or honey

Salt & pepper

1 onion, peeled and chopped

1 tsp cumin seed

1 tsp coriander seed

1 tin chopped tomato, and a good squeeze of tomato puree

2 tins chickpeas, drained and rinsed (or soak dried chick peas overnight and cook till soft)

100g baby spinach

Handful coriander


Serves 4


  1. Heat oil in a large frying pan and fry the sweet potatoes on each side until starting to caramelise.
  2. Add about 500ml water and the agave or honey. Season well and cook over a medium heat until the potatoes are starting to get tender (about 20 mins).
  3. Add the tomato puree and tinned tomatoes, and the chickpeas.  Cook out for another 5-10 minutes, and then add spinach.
  4. Add the sweet potatoes and any juices left in the pan, carefully mix so the potatoes don’t break up. 
  5. Serve in  bowls along with brown rice or good bread and fresh coriander leaves.



Quinoa and Red Grape Salad

175g (6oz) Quinoa 450 mls (3/4pt) water 2 tblsp flaked almonds 250g (8oz) seedless red grapes, halved 3-4 spring onions, chopped 4 tsp clear honey 4 tsp cider vinegar Salt and pepper   Boil Quinoa in water and simmer for 15 mins, then leave to 

Carrot and Coriander Soup

1 tblsp vegetable oil 1 onion , sliced 450g/1lb carrots, sliced 1 tsp ground coriander 1.2 litres/2 pints vegetable stock large bunch fresh coriander, roughly chopped Salt & freshly ground pepper   Serves 4 Heat the oil in a large pan and add the onions