In keeping with our plant-based theme, this nut roast recipe is courtesy of Chris Peare. It's easy to make, healthy and perfect for sharing with friends and family.
Banana Bread is versatile, it’s a great way to use up over-ripe bananas and is super tasty. This recipe uses no refined sugars and is so easy to whip up making it almost guilt free…..
This pesto is easy to make, uses seasonal produce and tastes fantastic. Stir though pasta, serve with chicken or use as a dip - the options are endless.
These chocolate muffins are easy to make and refined sugar free! Perfect for big and small kids alike, they can be enjoyed on the go or with a cup of tea - yum!
Having been gifted Yotam Ottolenghi's new cookbook SIMPLE over Christmas, we are loving all of the recipes in this book.
At IHS we are just not ready to accept that winter is upon us and we are still hanging on to the hope of a few warmer days and evenings. So here’s one last salad for our recipe of the month before we jump straight into some hearty, warming one pots!
With the kids back to school we thought these sugar free lollipops would make a great tasting, delicious and healthy treat.
We love this summer salad from IHS grads Suzanne and Jessica @thewellnowco that we have made it our recipe of the month. Enjoy! If you’re looking for some salad inspiration while the hot weather is still with us (just about!), this Stripey Mackerel Salad is a total winner It’s bursting with nutrients and flavour and can easily be put together the night before for a healthy work lunch. Mackerel can be replaced with tuna, salmon or any other fish or meat that takes your fancy!
This months IHS favourite comes from Lin Ducker, unit leader and lecturer on our Diploma in Nutritional Therapy.
This month’s IHS favourite comes from new student and award-winning chef Brian McDermott. It's from his amazing new book “Brian McDermott’s Donegal Table”, published by The O’Brien Press and available from all good bookshops. Photograph by A Fox in the Kitchen.