The Happy Pear’s recipes never fail to get our mouths watering and our tummies rumbling … and their Summer 2020 offerings were no exception to that rule! Read on below to feast your eyes on their recipes for a gorgeous pasta all’arrabbiatta and a chocolate and salted caramel tart.
We’ve long been huge fans of Veggie Vibe Café, an all-vegan food haven in the lovely Blackrock market. Like many small businesses, they were forced to shut up shop when the coronavirus situation escalated … but they are soon looking to reopen on a limited takeaway basis.
Here at Positive Life, we have long been huge fans of the renowned vegetarian restaurant, Cornucopia. So when we heard they were releasing a new entirely vegan cookbook called The Green Cookbook, we just had to feature them in our Winter 2019/20 magazine! The article below appears in our ever-popular Short and Sweet section.
Looking for a mouth-watering plant-based dining experience? Look no further than the lovely Glas Restaurant, located on Chatham Street in Dublin 2! Read on to learn more.
We love the Positive Vibes section of our magazine, where we get to take a look at some of the best holistic products, events and pick-me-ups out there. This edition of Vibes is featured in our Summer 2019 issue – to read the full magazine, click here to find your nearest stockist or subscribe to have a copy delivered direct to your door.
If you’re stuck for ideas about what to cook for the vegan in your life this Christmas, this recipe for banana blossom ‘fishless’ cake with tartar sauce could be a perfect fit! It is brought to you by the amazing Tony Keogh, head chef of the popular Cornucopia restaurant. Read on to learn more. This recipe appears in our Winter 2018/19 issue – click here to find your local stockist, or here to subscribe to the magazine.
‘Tis the season to be jolly … and we’re getting into the spirit here at Positive Life Magazine with this roundup of amazing events, products, services and news to celebrate during this festive month of December! Read on, enjoy, and most importantly, have a very merry Christmas.
The Planted Bean is an up-and-coming café and food business situated on Baggot Road in Dublin 7. It offers a wide range of both savoury and sweet plant-based food options, all of which are made without oil, refined sugars or processed ingredients. The promotion of excellent health is central to the business’ ethos – founder Kevin Odgers says he would never offer anything to a customer that he would not give to his own children. Read on to learn more!
Planting Seeds of Health
by Aisling Cronin
The Planted Bean is an up-and-coming café and food business situated on Baggot Road in Dublin 7. It offers a wide range of both savoury and sweet plant-based food options, all of which are made without oil, refined sugars or processed ingredients. Founder and head chef Kevin Odgers is passionate about the quality of his food. When I visited the Planted Bean recently, he said he would never offer anything to a customer that he wouldn’t give to his own children.
When asked what inspired him to set up the business, he replied with just one word. ‘Cancer.’ Prior to being diagnosed with skin cancer a few years ago, Kevin had spent 22 years as a chef. The diagnosis prompted him to evaluate how his food choices could assist his recovery. He is also passionate about advocating for animals through his work, by showing customers that plant-based foods can be extremely tasty and satisfying.
The café first opened its doors in December 2017, but it has already attracted a significant fanbase. When I was there, the space – small as it is – was constantly busy, with a steady stream of customers coming in and out to collect a quick snack or cup of coffee. I tried their Mexican Quinoa Burger, which was both incredibly indulgent and healthy: a rare feat! Other savoury options available on the day included vegan sushi, Grain Buddha Bowls (consisting of broccoli, kale, red quinoa, red cabbage, beetroot hummus, spicy chickpeas and cherry tomatoes) and a scrumptious-looking chickpea wrap.
I can highly recommend The Planted Bean’s desserts too. I took home their raw Snickers bar and their brownie – both of which were affordable and tasty. I was also highly impressed by the quality of their coffee. I took it with oat milk, which lent the coffee a delicious creamy flavour. The café also serves soya and almond milk.
The Planted Bean’s menu changes every week. Changes are announced on their Facebook page. It is open each Friday and Saturday from 11 a.m. to 5 p.m., so make sure you check it out during one of these beautiful summer weekends.
We are seriously impressed by the work of Georgie Young, a blogger who specialises in paleo cooking, nutrition and health. She is the founder and editor of Primal Eye, the UK’s first online independent magazine dedicated to the paleo lifestyle. Her recipes are incredible. She has even created a recipe for raw vegan Creme Egg-style slices – we certainly like the sound of those! To learn more about her work, read on.
Paleo food and paleo living in general have become hot topics in recent years. The basic philosophy behind a paleo diet is that it should mimic the diets of our ancient ancestors as closely as possible. In a paleo diet, a high emphasis is placed on cutting out highly processed grains and junk foods, in favour of fresh, natural, unprocessed ingredients. One British blogger called Georgie Young is particularly passionate about promoting the many health benefits of this lifestyle. On her website (Greens of the Stone Age) she says, “Having been Paleo for around 5 years, cooking has become a huge passion of mine. I love sharing my passion for cooking, ‘paleofying’ food, and exploring veganism within the Paleo diet, and along the way, I have helped many friends to take a more holistic approach to their hectic lifestyles.”
Georgie’s work has been featured in a wide range of cooking and lifestyle publications, including Pop Sugar, Womens’ Health, Free-From Heaven, Vegan Food Online, Crobar and Vivo Life.
Thanks to her dedication, Primal Eye – the online magazine she founded and edited – has become one of the UK’s foremost sources of information for all things paleo-related. She has a positive attitude towards everything she does, and is determined to share her knowledge in a generous, uplifting way that empowers people to take control of their own health. “I’m a lover and a fighter, I don’t like to give up, and I love a challenge,” she explains. “I tend to want to do everything and anything, which means I ultimately never become an expert at anything, but it does mean that I have a lot of fun doing so and I think that is ultimately what life is all about.”
We wanted to highlight a few of Georgie’s amazingly inventive recipes here. They look truly mouth-watering, and we can’t wait to try them out!
Raw Vegan Creme Egg Slices (Paleo, Gluten-Free)
These Raw Vegan Creme Egg Slices are a fun play on the much-loved traditional Easter snack, the Creme Egg. They consist of four layers: raw shortbread topped with vanilla creme, turmeric creme, and yummy dark raw chocolate.
The link to this recipe is available here.
Fermented Unicorn Zebra Cheesecake (Gluten-Free, Paleo, Raw Vegan)
No, your eyes do not deceive you – it really is possible to make a raw, fermented cake that both looks and tastes incredible! This beauty is a real feast for both the eyes and the tastebuds. As Georgie put it, “sometimes I amaze myself with the insanity of my own creations. The other day I was thinking how much I’d like to make a fermented, probiotic-rich raw cheesecake and then I started to realise I hadn’t done anything other than basic marbling, so thought a zebra cheesecake would be even more fun. Then, of course, I always like to put a colourful spin on my work, and so the Fermented Unicorn Zebra Cheesecake was born.”
If you want to try your hand at making it, click here.
Sweet and Sour Jackfruit ‘Chicken’ (Vegan, Paleo, Gluten-Free)
In this recipe, Georgie produces her own unique twist on sweet and sour chicken using jackfruit: a type of chewy, “meaty”, pleasantly textured fruit which can be bought tinned in many Asian and speciality food shops. As always, healthy and natural ingredients are prioritised in this recipe. The jackfruit is naturally coloured with beetroot powder, sweetened with coconut sugar, and is free from meat, dairy, nuts, grains, and gluten. You can find it here.
Charcoal Waffle Cones (Paleo, Gluten-Free, Vegan)
Now here’s something we’ve never come across before: charcoal ice cream cones! Activated charcoal has become one of the latest, greatest trends in the fields of natural health and wellbeing. It is commonly used in natural teeth whitening products, as a gentler alternative to the harsh bleaches and chlorines that can be found in conventional whitening creams. However, we have never seen it used in an ice cream cone before! Georgie has managed to create a surprisingly tasty ice cream cone that – as usual – places natural, healthy ingredients to the fore. They are gluten, grain, and refined sugar free, and also contain a vegan egg substitute, so pretty much anyone can enjoy them. Click here to find out how you too can “reach a whole new level of Instagram hipster” with these charcoal cones, as Georgie describes it!
In the mood to try out an amazing plant-based foodie treat? If so, be sure to visit the pop-up Alpro Planquet experience at No. 57 South William Street this week – starting today, Tuesday April 24th and continuing until Monday April 30th. The Planquet will be open for business from 7 a.m. to 7 p.m. daily.
A ‘planquet’ is, quite simply, any meal that puts plants first: making veggies, fruits, whole grains, pulses, legumes, nuts and seeds the star of the show. This week’s Alpro Planquet pop-up is aimed at showing Dubliners just how good a plant-based banquet can be.
Dr. Wallace, who hails from Co. Louth, was pleased to contribute her skills and experience to ensuring this event would be a success. “I’m keen to show the world just how easy eating more plants can be, and I am thrilled to be partnering with a brand at the forefront of spreading this message,” she explained. “I am so excited to be involved in the first ever Irish Alpro Planquet and hope that by showing our guests how ultra-tasty and super simple plant-based meals can be, I can inspire them to eat more plants at home.”
The Planquet is open from 7 a.m. to 7 p.m. each day from Tuesday April 24th to Monday April 30th. A refreshing range of breakfasts, lunches and dinners will be served there. From 7 a.m. to 10 a.m., you can savour overnight oats, muesli or granola, together with Alpro’s range of plant-based drinks and alternatives to yogurt. From 12 p.m. to 2 p.m., why not pop in for lunch? Crisp salads, homemade veggie burgers and nourishing curries will be on offer at this time. From 4 p.m. to 7 p.m., it’s dinner time. The menu will include mushroom and tofu stroganoff served with garlic bread, yellow curry with just a hint of fennel, and spicy Mexican fajitas. Visitors will also be able to try Alpro’s new duo of ice-cold coffee drinks, Alpro Caffé as well as its creamy, light plant-based ice-cream. Who can say no to that?
The Alpro Planquet will be up and running at No. 57 South William Street from Tuesday, April 24 until Monday, April 30, 2018, from 7 a.m. to 7 p.m. each day. You can check out Alpro’s website here, while more information about Dr. Wallace can be found at her site, thefoodmedic.co.uk.