St. Patrick’s Day Recipes

Celebrate St. Patrick’s Day with lots of gloriously green grub!

Green Velvet Cake






  • Preheat the oven to 190C

  • In a mixing bowl, combine the flour, cacao powder, baking powder, baking soda and salt.

  • In a separate bowl, mix the buttermilk, spinach powder, spirulina powder and vanilla extract together.

  • In a third bowl, beat the sugar and butter together until combined. Slowly add one egg at a time and mix. Tip in 1/3 of the flour mixture and half of the buttermilk mixture. Once combined, stir in the remaining mixtures.

  • Line two cake tins with baking paper and divide the cake mixture between each tin.

  • Place in the oven and bake for 25 minutes or until cooked all the way through.

  • Allow the cakes to completely cool before icing.


  • In a pan, mix the flour and half of the milk together until a thick paste forms. Mix in the remaining milk and place over a medium heat for 5 minutes, mixing continuously.

  • Tip in to a bowl, cover with clingfilm and place in the refrigerator for an hour.

  • In a mixing bowl, beat the butter and sugar together, tip in the cold flour mixture one tablespoon at a time while whisking.

  • Add the vanilla extract, salt and enough spinach and spriulina powder for the icing to turn the desired shade of green.

  • Ice the middle of the cake and the outside and decorate.

Green Tea Latte



  • Sift the green tea powder in to a glass or mug.

  • Add the hot water and whisk until the powder dissolves. Use a frother if possible.

  • Tip milk and sugar in to a saucepan and heat over a medium heat. Do not boil.

  • Froth the milk for 10 seconds and tip the hot milk in to the glass/mug.

  • Dust with extra green tea powder if desired.

Spinach & Potato Gnocchi



  • Peel 500g of potatoes and boil until cooked.

  • Place the spinach in a pot and using the water from the potatoes, pour on top of the spinach and leave to wilt.

  • Drain the spinach and squeeze out any remaining water by using your hands over a sink or using clean paper towels to absorb the water.

  • Once you've removed as much water as possible, place the spinach on a chopping board and chop the wilted leaves.

  • Slightly mash the potatoes, blend with the spinach and leave to cool.

  • Once completely cool, tip in the egg, spinach powder, flour, nutmeg, salt and pepper and combine by mixing.

  • Dust a clean work surface using flour and roll out spoonfuls of the mixture. Cut small chunks off and roll into balls.

  • Pour water in to a pot, bring to the boil and tip in the gnocchi.

  • When the gnocchi begins to rise to the top they are cooked, this shouldn't take long.

  • Serve with pesto or olive oil and add parmesan on top.

Spinach & Buckwheat Soup


  • 34 Garlic Cloves minced
  • 3 Onions minced
  • 80g Buckwheat
  • 500ml Vegetable Stock
  • 80g Spinach Leaves
  • 1 teaspoon Spinach Powder
  • 1/2 teaspoon Thyme
  • Salt to taste
  • Olive Oil


  • Heat olive oil in a pan and fry the minced garlic. Add the onion, thyme salt and pepper and stir.

  • Tip in the buckwheat and vegetable stock, mix and cover for 15 minutes or until the buckwheat becomes tender.

  • Stir in the spinach and spinach powder and allow the leaves to wilt.

  • Remove from the heat and allow to cool. Tip in to a blender and blend until a soup consistency forms. Heat on a stove and serve.

Raw Plant Based Sencha Cakes



  • In a food processor pulse the prunes and tip in to a bowl.

  • Process the almonds and then tip the prunes back in a long with the one tablespoon of agave nectar. Process until a crumb-like dough forms.

  • Grease a muffin/cupcake baking tray with coconut oil and pack in the crumb mixture on the bottom, making sure it's evenly spread. Place in the fridge.

  • In a food processor, combine the cashews, coconut oil, coconut cream, 175g of agave nectar and green tea sencha powder until smooth.

  • Spoon the batter on top of the crumb mixture and place in a freezer for at least five hours.

Healthy Green Popcorn



  • In a large pan heat the coconut oil over a medium to high heat and add the organic popcorn kernels with a lid placed on top.

  • The popcorn kernels should start popping. Carefully shake the pan to move the popcorn kernels around. When the popping slows down remove from the heat.

  • Add all the ingredients to the popcorn, mix and serve.

Very Green Quinoa Salad


For the Salad

  • 100g Quinoa
  • 150g Frozen Peas, Broad Beans, or a mixture of both
  • 240ml Water
  • 1/2 tsp Lemon Salt
  • To taste! Black Peppercorns Freshly Ground
  • 3 tbsp Blanched Almonds
  • 1/2 ring Chorizo
  • 1 Avocado Sliced

For the Dressing

  • 1/2 Juice of a Lemon
  • 4 tbsp Fresh Chives Chopped
  • 1 small bunch Basil Chopped
  • 2 Spring Onions Chopped
  • 1/2 tsp Lemon Salt
  • 3-4 tbsp Greek Yoghurt


  • First, cook the quinoa. Toast it over a medium-high heat in a dry pan until it starts to pop and smell nutty. Add the water and peas/broad beans, cover and bring to the boil, then cook for 10 minutes. After this time the quinoa should have absorbed all or most of the water. Drain well in a sieve then return to the pan. Mix with the lemon salt and some pepper.

  • For the dressing, put all the ingredients in a mini food processor and blitz well, adding a little more lemon juice or water if it’s too thick to drizzle.

  • Toast the almonds in a dry pan until golden. Fry the chorizo (you can use the same pan while it’s still hot from the almonds) briefly until it starts to crisp lightly on both sides. Divide the rocket between two salad bowls then top with the quinoa. Divide the avocado, chorizo and almonds between the bowls, then drizzle over the dressing and serve.

Protein Packed Spinach Smoothie



  • Slit the vanilla pod open down its length, and scrape out the small, sticky seeds using the tip of a small, sharp knife and add a couple of the seeds to a blender.

  • Combine all ingredients in the blender and blend until the mixture is completely smooth.

  • Add water if needed and serve.

Arugula Pesto With Penne


  • 2 Cloves of Garlic
  • 2 tablespoons Walnuts
  • 12.5 grams Rocket
  • 1/2 teaspoon Salt
  • 100ml Olive Oil
  • 75g Grated Parmesan


  • Using a food processor, process the garlic and walnuts until finely ground. Add the rocket and salt, pulse until finely chopped then drizzle in the olive oil and combine.

  • Once the mixture is smooth, remove from the food processor in to a bowl. Tip in the Parmesan and combine until smooth.

  • Bring a pan of water to a boil and add a pinch of salt. Carefully tip in the Penne and cook for 11 minutes or until the pasta is tender, stirring occasionally.

  • Remove the pasta from the heat, drain and stir in to the pesto until evenly coated. Serve topped with tomatoes and fresh basil.

Simple Guacamole Recipe


  • 2 Red Onions chopped
  • 1 Lime juice
  • 1 Green Chilli Pepper minced
  • A handful of Coriander chopped
  • 2 Avocados
  • 1 Tomato
  • Salt to taste
  • Pepper to taste


  • Using a knife, chop the tomato and crush to a pulp. Place in a bowl a long with the avocados, chopped onion, the juice of one lime, chopped chilli pepper and coriander. Roughly mash using the back of a fork depending on the desired texture. Add salt and pepper, mix, taste and add more salt and pepper if needed.

Healthy Green Hummus


  • 2 Garlic Cloves peeled and chopped
  • 400g Chickpeas drained
  • 2 Limes juice
  • 2 Onions chopped
  • A handful of Coriander Leaves chopped
  • 60g Spinach Leaves
  • 1/2 teaspoon Spinach Powder
  • 1/4 teaspoon Cumin
  • 100ml Chickpea Liquid leftover from soaking Chickpeas
  • Salt to taste
  • 2 tablespoons Tahini


  • Place the garlic, coriander, onions, spinach and spinach powder in a food processor and pulse until finely chopped.

  • Tip in the chickpeas, tahini, cumin, salt, lime juice and chickpea water and process for 30 seconds. Taste and add more salt or chickpea water if needed. Process for a further minute or two.

  • Garnish with olive oil and chickpeas and serve.

Green Tea Chia Seed Pudding Bowl




  • Pour the milk, maple syrup, green tea sencha powder and chia seeds in to an airtight container (such as a glass jar) and shake thoroughly. Leave to sit for at least 10 minutes.

  • Shake the container vigorously again and leave overnight in the fridge for up to three days.

  • When ready to eat spoon the pudding in to a bowl and top with fresh raspberries, desiccated coconut and cacao nibs.



Almond Pesto



  • Over a medium heat, toast the almonds by stirring frequently.

  • Using a food processor, blend the toasted almonds, basil, garlic, olive oil, nutmeg, salt and pepper until a puree texture forms.

  • Use on pasta, pizza and as a dressing or stir in to couscous and spread thinly on to sourdough and top with cheese and tomato.

Key Lime Pie


Raw Base

Pastry Base



  • Lime Slices
  • Mint Leaves
  • Lime Zest


Raw Base

  • To make the raw base of the pie, add the dates, walnuts, desiccated coconut, carob powder and salt to a food processor and combine.

  • Line a tart or pie tray with baking paper and add the mixture by pressing in to the bottom and sides of the tin to form the crust.

Pastry Base

  • If you're opting for a traditional base, add the flour, sugar, and salt to a food processor for a few seconds until combined. Add the coconut oil and pulse until the mixture becomes crumbly.

  • Add the egg and slit the vanilla pod open down its length, and scrape out the small, sticky seeds using the tip of a small, sharp knife and add half of the seeds to the mixture. Pulse until the dough starts to clumps together.

  • Roll the dough in to a ball on a surface lightly dusted with flour. Flatten the ball slightly with your hands to form a thick disc and wrap with cling film and place in the refrigerator for 2 hours.

  • Remove the dough from the fridge and allow to sit for 5 minutes to soften. On a lightly floured surface, roll the dough out into an circle, then place gently into a lined tart or pie tray. Trim the edges of the pastry with a knife to fit the tray and using cling film cover and freeze for 30 minutes.

  • Preheat the oven to 190C. Remove the clingfilm and line the dough with baking paper or foil to prevent burning and add baking beads to weigh down the dough. Bake for 20 minutes or until golden brown.


  • Place the cashew nuts, lime juice, lime leaf powder, avocados, mango, 200g melted coconut oil and agave nectar to a food processor or a blender and combine until creamy.

  • Add the mixture to the crust making sure the top is even. Chill in the refrigerator for 5 hours and add the lime slices and mint leaves for decoration.

Avocado On Organic Rye Bread


Rye Bread



Rye Bread

  • Mix the honey and water together and pour in to a bowl a long with the flour, salt and yeast. Mix together until the dough forms.

  • Using a clean work surface knead the dough for 15 minutes.

  • Oil a bowl, place the dough inside, cover with cling film and leave to double in size.

  • Knead the dough one last time, adding the rye flakes and caraway seeds as you go. Line a loaf tin with baking paper and pop the dough in to the tin. Cover with oiled cling film and leave to rise until the dough has doubled in size.

  • Heat the oven to 200C, remove the clingfilm and lightly dust the dough with rye flour.

  • Bake for 30 minutes or until brown. Allow to cool before serving.


  • Cut the pitted and peeled avocado in to large chunks and place in to a bowl. Combine the avocado, chili flakes and lemon juice. Use a fork to lightly mash two of the chunks and then mix together.

  • Carefully cut the rye bread in to slices and toast. Spoon the avocado on top of the toast and sprinkle salt and pepper on top. Drizzle with olive oil.


About the Author


As an animal lover and baking enthusiast, Georgia can often be found experimenting with plant-based recipes in her kitchen.

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