Irish Cream Smoothie, by Claire Criscuolo, RN

 

Serves 2, can be doubled

 

1       Cup brewed fair trade coffee
1       Cup organic milk
1      Cup organic banana yogurt
1       Banana, cut into three pieces
2      Tablespoons organic flax/cinnamon oil
3       Tablespoons Irish Cream flavor syrup, Monin makes a good one

 

Place the ingredients into a blender cup. Cover and blend smooth, about 30 seconds.

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Irish Soda Bread, by Claire Criscuolo, RN

 

Serves 8-10

 

4        Cups white whole wheat flour
1/4     Cup organic Sucanat, free-flowing organic brown sugar
1         Teaspoon sea salt
1         Teaspoon baking soda
½        Cup organic trans-fat free shortening
½        Cup dried cranberries
2         Tablespoons caraway seeds
2         Cups buttermilk
optional organic butter for spreading onto slices of soda bread when serving.

 

Preheat the oven to 375 degrees. Spray a 9 inch round pan with non-stick oil spray. Set a mesh strainer over a large bowl. Measure the flour, Sucanat, sea salt, and baking soda into the strainer and sift the dry ingredients into the bowl. Break off little pieces of the shortening, about the size of a teaspoon, and drop them over the dry ingredients. Using your finger tips, rub the flour and shortening together until it's blended and it  looks like white beach sand. Add the dried cranberries and caraway seeds, and using your hands, toss to combine and to coat with the flour mixture. Pour the buttermilk over the top and using your hands, mix together until combined. The dough will be thick and sticky. Knead the dough for six or seven times until fully combined and until it holds together and is a little smoother, but it still sticky. Turn into the sprayed round pan, using your hands to gently pat the dough to fit the pan. Using a sharp knife, cut a cross shape about halfway through the dough. Place in the preheated oven and bake for about one hour, the top is golden brown and firm, and  a cake tester inserted into the center comes out clean.  Remove from the oven and turn out onto a plate. Serve hot or at room temperature either plain or with a little organic butter.

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Irish Stew, by Claire Criscuolo, RN

 

Serves 6

 

2        Tablespoons extra virgin olive oil
2        Tablespoons trans fat free margarine or organic butter
2        Large sweet organic onions, peeled and cut into quarters, separated
4        Medium carrots, cut into ½ inch slices
6        Large organic Red Bliss potatoes, quartered       
salt and pepper to taste
2       Teaspoons dried sage
1        Bay leaf
1        Medium head Savoy cabbage, cored and coarsely chopped
3        Cups water
2        5 ounce packages vegetarian Canadian Bacon slices, cut into strips, separated  

 

Heat the oil and the margarine in an 8 quart Dutch oven or deep saute pan over low heat. Add the onions,  carrots, and potatoes. Sprinkle with salt, pepper, and the sage. Add the bay leaf. Cover and cook for 20 minutes, stirring occasionally until the vegetables have released some of their liquids. Add the cabbage, the vegetarian bacon, and 3 cups of water.  Raise the heat to high, cover and bring to a boil, this will take about 8 minutes. Lower the heat to medium-low and cook, covered, at a low boil, stirring occasionally for about 20 minutes, until the potatoes are tender. Taste for seasonings.