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 have a sweet tooth, Wild Sage Bakery is a business you need to know about, right now … and if you have a savoury tooth, the same advice applies. We take a look at this fantastic business below!
Wild Sage Bakery specialises in making natural, plant-based, scrumptious cakes and treats – both sweet and savoury. Owner Selena specialises in making customised, bespoke cakes for any special event you may be celebrating: birthdays, weddings, naming ceremonies, or any other joyful occasion. She is happy to accommodate people with food intolerances or allergies and most of her creations can be made free from refined sugar. Guilt-free, mouth-watering indulgence: it doesn’t get much better than that!
Everything Selena makes is 100% plant-based and created using the finest natural ingredients. Her wish is to produce food that nourishes your mind, your body, your soul and the earth itself. She feels that this is best done by baking her amazing food with love and kindness, while following the principles of non-violence.
Wild Sage has just recently expanded and is now based out of a kitchen in Dublin city centre. You can find
Selena’s treats in a variety of cafés and health food stores. She also caters for private and corporate events or retreats.
Email wildsagebakery@gmail.com for more information.
Summer is in full swing, and what better way to celebrate than by getting out and about to enjoy some exciting events or sample some of the best holistic products on the market? Read on to learn more about the highlights we’ve picked out for you for this month. If you haven’t picked up our Summer 2018 issue yet, make sure you call into one of our stockists throughout the country soon. You can also subscribe here to get a copy delivered right to your door.
Veginity has long been a go-to spot for vegan foodies … and if you are a fan of this innovative food truck business, you’ll be glad to hear that they have found a new, permanent venue at 101 Upper Dorset Street, Dublin 1. Whilst adjusting to the joy of being in their new home, Veginity is continuing to supply the scrumptious plant-based fare that has won them legions of fans over the past few years, ever since Australian chef Mark Senn originally founded the business as a food truck. We love their imaginative approach to food preparation … not to mention their mouth watering desserts. Make sure you check them out!
We have two exciting events on the Positive Nights calendar this month! Tonight – Thursday July 12th – we will be playing host to parenting expert and educator, Genevieve Simperingham. Genevieve will be discussing the peaceful parenting philosophy she teaches, which equips parents with the tools to transition to a non-punitive, connection-based parenting approach. This will take place from 7.00 to 9.00 p.m. in the Bewley’s Café Theatre, 78/79 Grafton Street, Dublin 2. For further information and booking, just click here.
Judith McAdam is a theologian, holistic life coach and the bestselling author of The Source. Throughout her career, she has been inspiring women and men to tap into their unique creative intelligence and step into their true potential, realising their personal and higher purpose in this life. Judith weaves together the ancient and the new drawing on mystical theological traditions and connecting this information to contemporary psychology and science in an accessible and impactful way. We are thrilled to welcome her to Positive Nights on Thursday July 19th, from 7.00 to 9.00 p.m. at the Bewley’s Café Theatre, 78/79 Grafton Street, Dublin 2. Click here for further information and booking details.
Marianne Williamson is one of the world’s most respected spiritual teachers. She is an internationally acclaimed spiritual author and lecturer. Seven of her twelve published books have been New York Times Best Sellers. A paragraph from her mega best seller A Return to Love, beginning “Our deepest fear is not that we are inadequate. Our deepest fear is that we are powerful beyond measure…” is considered an anthem for a contemporary generation of seekers. Marianne is visiting Dublin on Wednesday October 10th 2018, from 7.30 to 9.30 p.m. in the Royal Marine Hotel, Marine Road, Dublin. Drawing on her insights from A Course in Miracles, Marianne will speak about how we may transform our own lives and what we can do to change the world. Click here to view the event page, buy tickets, and learn more.
Linda Culleton is a holistic therapist with a great passion for assisting people who suffer from adverse mental health conditions. “While working as an accountant, I pushed my body and mind to the limit, and due to this, I began to suffer with severe anxiety,” she explains. “I later developed a condition called Obsessive Compulsive disorder, of which the OCD symptoms were intrusive thoughts of harming myself and others.These OCD symptoms were devastating to live with.” She explored many different avenues that could assist with her healing process, including Kundalini yoga and meditation classes. During this time, she discovered a specific breath exercise called the OCD Breath in Kundalini Yoga Meditation. She credits this technique with transforming her life. She now offers one-to-one consultations, group programs, yoga and meditation classes, and Skype consultations. She is passionate about helping people to cope with mental health challenges.
On September the 8th and 9th, 2018, Dublin’s RDS will play host to the amazing Vitality Expo 2018, brought to you by Health Stores Ireland. The Expo will be dedicated to all things health-related, with a diverse array of wellness, lifestyle, fitness and nutrition talks being delivered by Irish and international speakers and natural health brands. Confirmed exhibitors include Abundance and Health, Altrient C, Hifas Da Terra, Dr. Mahers skincare, Genovese Pestos, Macánta, NaturaLife, Optimal Brain and Sun Chlorella. The Expo will will also feature a Food and Cookery Stage, and Outdoor Entertainment Area (offering live music, yoga and pilates sessions, as well as a kids’ area) and The Village, where you can sample tasty delights from over 100 artisan and local health food producers in the Irish marketplace. We recently interviewed Patrick Holford – who will be present at the show – for our Summer 2018 magazine. You can read the interview here.
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.
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.
The popular food and fitness author Dr Hazel Wallace (The Food Medic) has teamed up with the well-known plant-based products company Alpro for this event.
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.
Looking for the perfect meal to celebrate the long-awaited arrival of spring? Tony Keogh of Cornucopia has got you covered. Below, we share his delicious recipe for leek and courgette barley cake, which features in our Spring 2018 issue.
By Tony Keogh
It’s time to shake off the winter coat – Spring has finally sprung. As the days get longer so too does the list of fresh ingredients on offer. The marriage of the passing winter and the awakening spring is celebrated in this dish. The coupling of beetroot with raspberry, just like the union of courgette and barley, bridge the merging of the seasons.
This dish is surprisingly easy to make. Please do not be put off by the list of ingredients. A bottle of raspberry vinegar or a pot of tahini are two ingredients that you will return to again and again. Metal rings can be purchased in any kitchen store or large supermarket.
The punchy salsa is very versatile and will find a comfortable home in many settings, from a sandwich filler to a salad dressing.
Leek and courgette barley cake in a beetroot tahini cream with pumpkin seed and pea salsa
For the cakes
375 grams barley
1350 ml stock
200 ml white wine
½ head (5 cloves) garlic finely minced
10 grams fresh thyme finely chopped
2 leeks
1 courgettes
30 grams corn flour dissolved in 50 ml water
150 grams firm tofu
Dijon mustard
2 bay leaves
Little lemon juice
For the cream sauce
1 large onion finely diced
1 packet of vacuum packed beetroot
Pinch of chili flake
10 ml raspberry vinegar
500 ml stock
5 grams chopped fresh dill
50 ml apple juice
20 ml tahini
Seasoning
For the salsa
100 grams of pumpkin seeds, toasted Juice of one lemon
100 grams frozen peas, thawed 4 scallions finely chopped
5 grams of freshly chopped mint 15 ml white wine or cider vinegar
Seasoning 10 ml apple juice
Method
Start with the cakes; rinse the barley and add it to a medium heavy based pot, along with the wine, the stock, the bay leaves and the thyme. Bring this to a boil for about 10 minutes and then lower the heat and leave it to simmer for a further 40 minutes.
Quarter the leek lengthways and slice it thinly. Sauté it in a small sauce pan in a little oil until it becomes translucent and soft. Quarter the courgette lengthways and slice it into little quarter moons. Fry these off in a little oil in a medium frying pan and set them aside with the leek.
In a blender, puree the tofu, cornflour mixture and mustard. When the barley is tender, fold the tofu mixture through it. Season it to taste with salt, lemon and black pepper. Remove the bay leaves.
Line an oven tray with parchment paper. Using a metal ring or a large scone cutter, shape mounds of the barley mixture onto the parchment into around 8 large discs – they will hold their shape.
Bake these in pre-heated oven at 200 degrees for around 20 minutes.
To make the sauce; sauté the diced onion in a little oil until soft. Add it to a blender along with the beetroot, chili flakes, raspberry vinegar, stock, dill, apple and tahini. Blend the sauce until it is velvety smooth. If the sauce is grainy it can be passed through a sieve, if it is too thick add a little water to thin it out.
To make the salsa; roughly pulse all the ingredients together in a food processor. Do not over blend – you want to maintain a rough texture.
Flood a serving plate with a little sauce, top with a cake and top the cake with a dollop of salsa.
This is a sneak peek from our Winter 2017 issue beautiful interview with Doreen Virtue. The issue is out now. Pick one up free in one of our stockists all over Ireland to read the full article, or subscribe to have it delivered.
By Aisling Cronin
Doreen Virtue is a well-known author within the spiritual and self-help world. She has written a wide array of books and oracle card decks on topics such as angels, ascended masters and assertiveness. She recently made a big announcement about her spiritual path, revealing that she had had a powerful experience with Jesus at the beginning of 2017, and was formally baptised as a Christian shortly afterwards. She now wishes to reorient her future work to reflect this shift in her perspective. We spoke to Doreen about her animal rescue work, her spiritual journey and Jesus’ message to the world.
Firstly Doreen, thank you very much for agreeing to do this interview! I hear that you have some Irish heritage in your family.
My mom did our family ancestry a while back, and she found that we come from the Lyon family in County Cork. I’ve been to Ireland a few times, and I never got to go to Cork, for some reason, but my son and daughter-in-law lived on the west coast of Ireland for a while. Ireland is amazing – I have so many good memories of being there.
I have heard that you’re in the process of moving house right now. That must be a challenge, given the amount of animals you have! I’ve seen videos of your ranch in Hawaii, and all of the different animals you keep there: goats, sheep, cats, dogs…
It has been interesting! Our ranch had one house for my husband and I, one house for my parents, and a nice big barn, with fifty acres of land. My husband and I are both vegans, so we started rescuing animals who were going to slaughter, and we loved it, but we ended up with over three hundred animals. At one point, our food bill was $10,000 a month. In retrospect, we should have found loving homes for many of the animals right away. This would have made our rescue work more sustainable. So, lesson learned, for anyone else who might be interested in doing this: you don’t have to keep every single animal you take in. There is a big vegan community in Hawaii, so our friends were willing to offer good homes to most of our animals – the rest of them are joining us on the U.S. mainland – but it has been difficult. You fall in love with every animal and saying goodbye is really hard.
This is a sneak peek from our Winter 2017 issue beautiful interview with Doreen Virtue. The issue is out now. Pick one up free in one of our stockists all over Ireland to read the full article, or subscribe to have it delivered.
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