Concerned about all those awful pesticides that are on our fruit and vegetables?

Grapefruit seed extract is fantastic for washing fruit and vegetables but you may not have this at home. This recipe below is an example of a quick and easy way to wash off those unwanted pesticides. Simply whisk this mixture below with a fork and pour into a pump spray bottle. Recipe For Home-made Pesticide Spray: 1/2 lemon squeezed 1 cup white wine vinegar 1 cup of water 1 tbsp baking soda Erika Doolan - Nutritionist RUSTICSTONE RESTAURANT

Did You Know That Salty And Sweet Taste Sensations Can Decline Dramatically As We Age?

by Erika Doolan Nutrition Ireland on Saturday, June 16, 2012 at 9:59am · Aging is a part of life and we can't stop the clock. We can embrace it by keeping our spirits young with laughter, love and creativity. Nutrition and lifestyle plays a huge role in determining how gracefully we age. It affects certain senses, such as taste, smell, vision, and in tum affects the types of foods that will be chosen. Salty and sweet taste sensations can decline markedly with age, causing some to prefer foods that are richly seasoned. However, certain spicy foods produce gas. Many older persons complain of "heartburn,". that often is not caused by increased acidity but by gas production. Others resort to extra salt in order to overcome their gradual loss of taste. Sodium and its role in water retention and high blood pressure may then become a problem. By the way I chose this picture because I absolutely adore Jack Nicholson

Dairy Free - Sugar Free Almond and Honey Ice-Cream To Add To Your Perfect Day !

Makes about 1.5 litres 500ml almond milk 500ml hazelnut milk 4 tsp xylitol 4 tbsp organic raw honey 500g soya yoghurt a splash of amaretto (optional and this is NOT sugar free if you use this) It's So Easy: Place both nut milks, xylitol and honey into a saucepan and simmer over a low heat until xylitol dissolves. Do not boil! Let mixture cool down and then add soya yoghurt and amaretto(optional) whisk all the ingredients together. Place mixture into ice-cream maker and churn until thick and frozen. Remove aplace into a wide bowl and freeze for an hour minimum. If you do not have an ice cream maker, don't worry, it will take that bit more work but you can still enjoy delicious ice-cream. Beat mixture with an electic mixer until smooth then place in a wide metal bowl and freeze for 45 mins. Now take mixture out again and beat it with electric mixer. Place it back in freezer for 45 minutes. You must repeat this processs another few times until you like the texture. I ususally do it approximately 3 times. Serve ice cream with some delicious almond flakes to taste!

Juice Me Up!

Just made some delicious green juice. 3 apples, 1/4 cucumber, 2 celery sticks, 1 handful of spinach leaves, 1 handful of mixed herbs parsley, watercress, lettuce and to cool it down on this hot summer's day i added some ice cubes. Simply blend all these nutritious ingredients together! An excellent cleanser and packed with calcium !

No Crisps Just Kale Chips

Ingredients:

1 cup red peppers, seeded and chopped

1 cup cashew nuts

2 tbsp nutritional yeast (buy in health store its delicious) or chipotle.... but I prefer nutritional yeast.

2 to 4v tbsp water

2 tbsp agave syrup

1 tbsp olive oil

1/2 tsp sea salt

6 cups of bite size pieces of kale



Blend all ingredients (except kale) into a thick cream. Add water as needed. Place kale into a large bowl and add mixture tossing it with your hands ensuring to coat all kale evenly. Spread the kale onto a dehydrator tray and dry at 104 F for 8 to 10 hrs. You may use your oven if you do not have a dehydrator.Bake in oven at 300F for 15 mins but these would not be considered a raw food but still better than ordinary potato chips!

Erika Doolan - Nutri Club Nutritional Adviser

Spinach And Goat's Cheese Soufflé - Gluten Free

Ingredients:
1 1/2 - 2 tbsp Coconut oil to grease ramekins and to use for cooking
250g baby leaf spinach
2 organic eggs, separated
20g amaranth flour(gluten free)
1 shallot, peeled and finely chopped
2 garlic cloves, peeled and finely crushed
Himilayian salt
Black peppercorns, freshly ground
Pinch of cayenne pepper
125ml semi - skimmed milk
100g soft goat's cheese
1 tbsp grated parmeasan

Let's Go:
Heat oven to 200c. Brush 4 ramekins with heated coconut oil.
Steam some spinach and when cooked squeeze out excess moisture and chop finely. Set aside.
In a saucepan add a shallot and garlic in coconut oil. Stil over a medium heat until soft. Add amaranth flour and cayenne pepper. Stir over a low heat for approximately 3 mins.
Gradually add in milk. Simmer a stir for a few minutes until mixture becomes thick. Allow to cool.
Crumble the goat's cheese into mixture, add parmeasan and season with himalayian sea salt and black pepper. Mix in chopped spinach and egg yolks. Set aside.
Beat egg whites until firm (use an electric whisk if yoou need to) then fold into the spinach and cheese mixture.
Spoon into the prepared ramekins and tap gently on the work surface to rid of any air pockets.
Bake for 15 mins until risen.
If desired you may serve with a rocket salad (Season salad with extra virgin olive oil, pinch of salt and a squeeze of lemon)

Recipe: Healthy Strawberry & Banana Cheesecake

Serves 6-8
For the crust:
100g (4oz) oatcakes, broken up
100g mixture of chopped macadamia nuts, walnuts, cashew nuts and sunflower seeds (choose your favourite)
50g (2oz) coconut oil or 75g (3oz) butter, melted
30g (1 oz approx) xylitol
1 heaped tbsp. ground ginger
For the filing:
375g (13oz) cottage cheese
300g (10 ½ oz) natural yoghurt
2 tbsp tahini
75g (3oz) xylitol
1 tsp vanilla extract (not artificial vanilla essence)
3 ripe bananas
3 handfuls strawberries

How To Make It:
Put some greaseproof paper onto the bottom of 8 or 9 inch springform pan. Grease the sides of pan with coconut oil.
In a food processor, combine all ingredients of base mixture. Press this mixture onto the pan with a spoon.
Preheat oven at 160c and place in oven for 10 mins. Remove from oven and leave to cool.
In a food processor, now blend all ingredients for cheese mixture until smooth.
Pour this mixture onto the crust.
Place in the oven for 10 mins until the top is just firm to touch. Allow to cool on a wire rack.
Place chopped strawberries on the top and serve. (drizzle strawberry puree if desired)

Erika Doolan - Nutrition Consultant

RUSTICSTONE
by dylan mcgrath

phone: 0863019305 / 01 - 7079596
email: erika@rusticstone.ie

Opening times - Lunch: 12-2.30, Dinner 6-10.30
17 Georges Street, Dublin 2.