Browsing Tag


Pineapple Rosemary Limeade

May 30, 2013

There is nothing better than a long summer’s evening. With daylight stretching well past 10pm here in Ireland, there is plenty of time to unwind with a cold drink in hand. As the days get warmer and longer, nothing is quite as refreshing as a tall glass of limeade. Anyone who has made limeade from scratch before probably has their ideal ratio of lime and water down to a science. In case you don’t, I’ve got you covered – plus we’re adding some unexpected flavors. Classic limeade is nice, it is also extra nice with an added twist of rosemary and pineapple. This sunny weather classic has a woody, sour bite that would be a fine addition to any summertime spread.

Whether you’re hosting a summer party or just need to cool off with on a hot day, a good drink recipe is always good to have on hand. This sultry take on the sidewalk-stand classic will be a huge hit this weekend. If you’re feeling extra frisky, try adding a drop of your preferred liquor. I know what I’ll be sipping on this weekend ;)


Pineapple Rosemary Limeade

Serves 4


  • 1/2 pineapple, chopped (3 cups)
  • 2 sprigs fresh rosemary, more for garnish
  • 1/2 cup lime juice (from about 4 limes)
  • 12 oz club soda
  • Ice, for serving


  1. Pulse pineapple in a food processor until very finely chopped or run pineapple through a juicer. 
  2. Add pineapple, rosemary, lime juice and club soda to a pitcher and stir to combine. Serve over ice and garnish with additional rosemary.

Soba Noodles with Spicy Lemongrass Broth

March 15, 2013

It’s no secret that I love a big bowl of noodles or a big bowl of veggies, so combining the two is just double happiness for me. I also have an adoration for Thai inspired meals. Who knew it was so simple to make at home? This soba noodle with spicy lemongrass broth recipe is perfect any time of year – full of flavor, ginger and chili. You can have it as lunch, dinner or as a starter and it will probably also cure your cold …

The great thing about this dish is you can add any type of green or vegetable that you like, it goes with just about anything. Simply add all the fresh ingredients together and let the flavors meld – and you have yourself a delicious noodle bowl.

Well, that is all for today. Wising you all a very happy weekend! Now if I could only find some tropical weather…


Soba Noodles with Spicy Lemongrass Broth

Vegan & Gluten-free

Serves 2-3


  • 6 cups water
  • 2 red chillies (seeded)
  • 2 inch piece of ginger (roughly chopped)
  • 2 cloves garlic (minced)
  • 1 Tbsp. black peppercorn
  • 2-3 lemongrass stalks (chopped)
  • juice of 1 lime
  • buckwheat soba noodles, or any desired noodle
  • broccoli
  • sugarsnap peas
  • bean sprouts
  • basil
  • sesame seeds


  1. Place water, chili, ginger, garlic, peppercorns, lemongrass and lime juice in a large pot and boil for 30 minutes. Strain.
  2.  Place the strained broth back on the stove in a large pot over medium-high heat. Add noodles and vegetables of your choice. Cook for about 7 minutes or until the vegetables are the desired tenderness and the noddles are cooked. Serve warm and enjoy.

Blood Orange, Beet & Fennel Salad

February 22, 2013

There’s nothing like a trip to the market to really get the creative juices flowing. I was so inspired in fact, that my walk to the market to buy every type of citrus fruit in sight, also yielded another bright idea: a citrus salad. How do you like them apples…err…oranges? I really do believe that eating seasonally is one of the most important steps to take towards personal health, which means choosing more locally-grown fruits and vegetables and preparing them in a way to support the body’s needs. However, it is possible to eat well according to the season, and still have lots of flavor and variety.

My fresh take on the classic Moroccan salad pairs shaved fennel and red onion with assorted beets, grapefruit and oranges for color contrast. Served alongside some gorgeous greens, it’s a complete meal to share with someone special. I hope you all enjoy this uncomplicated dish as much as I do. It’s amazing how something so simple can be so mind-blowingly tasty.

Get yourself to the shops quick and pick up some of your favorite fruits before they are out of season! And perhaps get into some of the lesser-known citrus that is sure to please. Ever tried a kumquat? How about a tangelo or minneola? Yum.


Blood Orange, Beet & Fennel Salad

Raw, Vegan & Gluten-free

Serves 2


  • 1 blood orange
  • 1 medium grapefruit
  • 1 medium red beetroot, top trimmed
  • 1 tsp. fresh lemon juice
  • 1 tsp. fresh lime juice
  • 1/2 small fennel bulb, very thinly sliced crosswise on a mandoline
  • 1/4 red onion, very thinly sliced on a mandoline (about 1/3 cup)
  • olive oil, for drizzling
  • sea salt and freshly ground black pepper
  • fresh cilantro leaves


  1. Using a sharp knife, cut all peel and white pith from oranges and grapefruit. Place sliced fruit in bowl and add lemon juice and lime juice.
  2. Remove the skin of the beetroot and slice crosswise into thin rounds.
  3. Layer beets,oranges and grapefruit on plates, dividing evenly. Arrange fennel and onion on top. Spoon reserved citrus juices over, then drizzle salad generously with oil. Season to taste with coarse sea salt and pepper. Garnish salad with cilantro leaves.

(*Photo Credit: my sister, Jenny Norris –

Grapefruit, Lime & Ginger Juice

January 3, 2013

Happy New Year, dear readers! I hope you all had a delightful holiday filled with love and tummies filled with delicious food! Mine was slow and relaxing, with plenty of time for cooking, playing and reflections. Over the break, I came up with some new year’s goals and I thought it might be fun to share them with you. I hope that this inspires you create your own list!

  1. Consume more fresh pressed juices.
  2. Eat a greater variety of fruits and vegetables.
  3. Compete in a triathlon.
  4. Volunteer in the community.
  5. Live every day fully.

If one of your resolutions is eating healthier in the new year, this juice is a good tasty place to start. Kick things off with this beauty – a lovely pink, citrus-centric Grapefruit, Lime & Ginger Juice. This detoxifying and immunity-boosting juice recipe is easy to embrace post-holiday! It packs such a fresh punch of citrus and ginger flavor that you won’t feel you’re missing out on a thing. And by providing your immune system with a strong dose of vitamin C you’ll be putting yourself in the right frame of mind to embrace the new year in health.


Grapefruit, Lime & Ginger Juice

Serves 1


  • 1 grapefruit, peeled (I used ruby red)
  • 2 apples
  • 1 stalk of celery
  • 1/2 lime, peeled
  • 1/4 inch knob of ginger
  • fresh mint (optional)
  • sparkling water (optional)


  1. Place grapefruit, apple, celery, lime, and ginger through juicer.
  2. Pour fresh juice into a glass and garnish with a sprig of fresh mint. Enjoy.

This juice is quite strong – but invigorating! And if you like, you could even add a splash of sparkling water.

I wish everyone the best for 2013. Thanks for continuing to discover the beauty of becoming the healthiest, most vibrant self through figgy & sprout! What are your resolutions? Leave a comment below, start a conversation, make a friend, inspire one another.

Stay connected with me in 2013 through twitter, facebook, pinterest, instagram and my newsletter!