Thursday, May 13, 2010
We're very excited to see a sparkling new food market has just begun in Sligo. Last Sunday May 9th, the first Strandhill Food & Craft Market took place at Sligo Rugby Club.
The market will take place every second Sunday from 11-3pm at the Rugby Club, so make sure to make it to the next one to support local producers and enjoy great food and crafts. The next one takes place on Sunday May 23rd.
Strandhill Food & Craft Market on Facebook
Bloom, Ireland’s largest gardening, food and family event, returns to the Phoenix Park Dublin this June bank holiday weekend for 5 days (Thursday 3rd – Monday 7th June). This year’s event will include over 20 spectacular showgardens, 50 floral displays and a large scale artisan farmers market. With something for everyone, visitors to Bloom 2010 can also look forward to live cookery and craft demonstrations, free gardening advice / workshops and kids go free!
Friday, May 7, 2010
Since the launch of Prannie Rhatigan’s book the 'Irish Seaweed Kitchen’ there has been a considerable increase in the popularity of some of the seaweed products we sell in the store. We thought it would be a good idea to share some of them with you, and perhaps if you are already using them you could leave a comment below and share how you use seaweed too!
About The Seaweed Industry
(interesting facts about Seaweed from Michael Guiry’s Seaweed Site)
In 2003, the Irish seaweed industry employed nearly 500 people (full-time and part-time), exported 85-90% of its produce, and had a turnover of over €12 million. This somewhat unusual industry had a very high employment: export ratio, activity was mostly concentrated on the western seaboard, and most collection took place in areas that are – by European Union standards – severely disadvantaged
Wednesday, April 28, 2010
The Raw and Living foods movement is a diet based on naturally grown wild or organically and sustainably raised fruits, vegetables, nuts, seeds and sprouted grains.
My range of Raw and Living foods are completely free of animal products, and chemically processed or pasteurised ingredients. I use fair-traded ingredients wherever available, and I also use organic. I NEVER use flour, dairy, wheat, eggs, meat or fish, which is great for people with these allergies. I do use nuts, and I love to use superfoods.
Most importantly, during the preparation of raw food dishes, nothing is cooked, at least in the traditional sense. Raw foods contain live enzymes that aid digestion, which activate as they are consumed. Heating foods to temperatures beyond 118 F causes those enzymes to die, and destroys nutrients, minerals, amino acids and vitamins, and alters the natural metabolic structure of the food.
The beauty of raw foods is that the ingredients are very simple. Because nothing is processed, everything comes in its raw, natural state.
In my kitchen in Stoneybatter, you'll find sacks of seeds and nuts, fantastic raw cacao nibs and Lucama powder from Peru, hand-pressed coconut butter from the Philippines, agave nectar from Mexico, and with fruits and vegetables grown as locally as I can get them.
Thursday, March 25, 2010