Browsing Tag


Grilled White Asparagus with Currant Jelly

April 16, 2013

How is it only now I’ve been introduced to white asparagus? I remember seeing it in the States, but for some reason I never gave it a try until moving to Europe. In Cork, white asparagus is coming into season and it can be found in every market.

I’m really beginning to love asparagus because it’s one of the few vegetables that can stand on their own – artichokes and leeks are the others -and can be served warm or cold. But white asparagus, with its ivory color, is also elegant. It has a special delicacy and less herbaceousness than the green and is less likely to be bitter. It is nutty, succulent and satisfying, which is why just three or four thick spears makes a substantial side dish. Since it’s season is short, I grab the white while I can.

White asparagus is grown completely underground, a process called etiolation. The spears are deprived of light which prevents the plant from producing chlorophyll, thus there is no green color to the stalks. Asparagus is a great source of many nutrients, including fiber, folic acid, calcium and iron. But one thing that may surprise you is that asparagus is loaded with the lesser-known vitamin K. Some vitamin K in our bodies is actually produced by the friendly bacteria in our gut, but the majority we get from the plants that we eat.

I chose to dress this veggie with a tart, juicy currant jelly which compliments the asparagus’ delicate flavor. It may sound crazy mixing veggies with berries, but it really works. Simply delicious.



Grilled White Asparagus with Currant Jelly & Lemon Zest

Serves 2


  • 6-8 spears white asparagus
  • melted coconut oil
  • pinch of sea salt
  • handful of fresh red currants
  • spinach
  • lemon zest


Preparing the asparagus

  1. Rinse the asparagus. Using a knife, remove the bottom 1/2 inch of each spear. Remove the tough peel from each spear using a vegetable peeler.
  2. Brush each spear with coconut oil. Sprinkle with salt.
  3. Place the spears on a grill rack over medium-low heat, taking care not to break any of the spears. Turn frequently, every minute or so, using tongs to prevent burning. Grilling uncovered is best due to the constant attention needed during cooking. Spears are ready to serve when there are light brown grill marks on each side. Cooking time will vary according to the specific temperature of the grill being used and the level of doneness desired.

Preparing the currant jelly

  1. Place currants in a bowl and mash with a spoon.


  1. Place grilled asparagus on top of a fresh bed of spinach and top with currant jelly and lemon zest. Enjoy.

Photo Credit: my sister, Jenny Norris –

Celery, Cucumber & Mint Juice

April 7, 2013

As the seasons make their transition outside, it feels so right to make one inside. This year I have made it a personal goal of mine to sip on more green juices. Enjoying green juices daily is the best way to alkalize the body with extremely vital nutrients that nature provides for us, in turn supporting a healthy immune system that will protect us from disease. Juicing these greens allows for the vital nutrients to be assimilated easily and immediately, giving you an immediate energy boost.

I drink this juice almost daily, and with good reason. The base is cucumber, which is a little known nutritional powerhouse. Its loaded with potassium, magnesium, vitamin C and folate while being very low in calories. It is a perfect choice for before or after exercise since its loaded with electrolytes. After adding cucumber, I throw in celery, apple, spinach and mint -creating an extremely potent, detoxifying cocktail.

Freshly squeezed juice is a wonderful drink all year round. You can easily vary it and use all sorts of vegetables and fruits. A rule of thumb is to use 80% vegetables and 20% fruit in order to get a perfectly balanced sweetness and avoid too much fructose (natural sugar from the fruit). Lemon, lime, ginger and fennel are some of the taste boosters you can add to any juice.

An important tip: always buy organic fruits and vegetables to use for your juice making. This way you can avoid peeling your fruit and vegetables and instead use all of their tasty parts and get all those lovely vitamins and nutrients.

Grab your organic wonders and follow me…


Celery, Cucumber & Mint Juice

Serves 1


  • 1 medium cucumber
  • 1 celery stalk
  • 1 apple
  • 1 handful spinach (or other greens)
  • 2-3 sprigs mint


  1. Rinse all ingredients.
  2. Add ingredients through juicer.
  3. Serve and enjoy!

How are you enjoying spring? Would any of you be interested in joining me for a juice cleanse or raw food detox the first week of May? This is a good time of year to do a cleanse or detox because the weather is warming up so our bodies can take more raw foods plus more fruits and veggies are coming into season. Let me know your thoughts below!

Green Smoothie

February 16, 2013

I’ve been on a smoothie kick lately. They are so tasty and filling – makes for the perfect thing to eat post morning workout! If you have been cooking a lot of vegan or raw food you’re probably familiar with avocado in desserts.. but have you tried it in a smoothie? Banana, creamy avocado, greens, spicy ginger and tart, yet sweet pineapple makes this drink a tall glass of deliciousness. The Green Smoothie of course makes an amazing breakfast, but it can be enjoyed as a snack or light lunch as well. You can also add kale, chard or other dark leafy green of your choice.

I love sharing new recipes that can are easy to make part of a healthy weekly menu. Fruity green smoothies are easy to rely on for simple and delicious breakfasts and snacks and they provide so much flexibility – you can add or subtract whatever additional ingredients you’re in the mood for.

Green Smoothie

Vegan, Raw & Gluten-free

Serves 1


  • 1/2 avocado
  • 1 banana
  • a handful spinach
  • 1/2 inch fresh ginger
  • 2-inch slice pineapple
  • 1 cup ice cold water


  1. Place all ingredients into a blender. Blend on high until smooth .

(*Photo Credit: my sister, Jenny Norris –

Strawberry Spinach Salad

June 15, 2012

This is one of my favorite summer dishes. A bright, seasonal salad that is super simple to throw together and really refreshing. I wanted to take advantage of the beautiful spring produce which is now appearing in abundance at the grocery store and farmers’ market.

With strawberry season in full swing we’ve been gorging ourselves daily on the sweet, juicy berries and can’t quite get enough of them. Not only are they summery and delicious, they’re a bona fide superfood, too. Nutrient-rich and packed with antioxidants (like vitamin C), strawberries offer a wide range of health benefits, some of which may surprise you. For starters, strawberries are rich in fiber. Fiber enables digestion to work properly, which is essential for proper immune function. Strawberries are chockfull of antioxidants and other essential nutrients that can flavorfully help you reduce your risk of cancer, heart disease, inflammatory diseases, and birth defects as well as mouthwateringly manage your weight.

Spinach is one of the most nutrient-dense foods in existence. Spinach contains an impressive range of active substances which are indispensable to the body. One cup of the leafy green vegetable contains far more than your daily requirements of vitamin K and vitamin A, almost all the manganese and folate your body needs and nearly 40 percent of your magnesium requirement. It is an excellent source of more than 20 different nutrients, including dietary fiber, calcium and protein. This dark green leaf will protect your brain function from premature aging, promote cardiovascular health and neutralize free radicals in the body. A good rule of thumb: the darker the leaf, the better.

Now lets get back to this salad! This recipe may be perfect timing for the weekend. If you can get yourself to a strawberry patch or a local market for some summer berries, you can whip up this simple, refreshing salad.


Strawberry Spinach Salad with Orange Poppy Seed Dressing

Serves 1


  • large bunch of fresh baby spinach
  • fresh strawberries
  • pecans, walnuts, almonds, or other nuts or seeds (optional)


  • 2 Tbsp. olive oil
  • 1 tsp. lemon juice
  • light drizzle of agave nectar or other liquid sweetener
  • hint of orange zest
  • 1 Tbsp. orange juice
  • 1 tsp. poppy seeds
  • pinch of sea salt


  1. In a bowl combine all ingredients for the dressing. Mix well.
  2. Toss the washed and dried salad greens, and plate. Top with fresh strawberries, nuts, and any other add-ons. Drizzle a generous amount of dressing over salad. Serve.

What are some of your favorite things to eat in the summer? Please share them below! Hope you have a fun and exciting weekend. If you have lots of sun where you live, send a little this way as ours is hiding and we could always use a little more.