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Top o' the mornin' to ya! St. Patricks' Day is right around the corner so today we'll look at some Irish fare. Before we get into that, I'll test your St. Patrick knowledge. The answers will be at the end of the blog.

St Patrick trivia​:

​Is March 17th the day he was born or the day he died or a major event in his life? ​Where was St. Patrick born? What was a significant event in his early life? What color is associated with St. Patrick?


​Where's the ham, said Sam I Am? Start your day off the green way with this kale filled eggs. Let nature do the coloring.​

4 large eggs 4 leaves large kale, do not remove stems pinch Celtic sea salt oil of your choice for frying pan

Place eggs, kale, and salt in Vitamix Blend on high until smooth Heat oil in 8 inch frying pan over medium heat Pour egg mixture in pan Cook eggs to your preferred preference Serve ​​


Continue the green theme with these Sunbutter (sunflower seed butter) pancakes. They will magically turn green in the oven.

2 whole Eggs 1/2 cup Sunbutter 1/2 cup unsweetened Applesauce 1/2 tsp Baking Soda 1/2 tsp Vanilla Extract 1/4 tsp ground Nutmeg 1/2 tsp Organic Coconut Oil, for frying

Heat oven to 200 degrees. Beat eggs with a hand mixer. Add all other ingredients and mix until smooth. Melt a little coconut oil in a griddle or flat-bottom skillet over medium heat. Scoop about 1/4 of a cup of batter onto the griddle for each pancake. Allow cook for a couple minutes or until the center of the pancake starts to bubble. Flip and cook for another few minutes. Place in the oven for 20-30 minutes. This allows the pancakes to turn green!


This is a veggie stew, but you can easily add meat if you wish. Enjoy these root veggies.

3 tablespoons olive oil 1½ large onions, peeled and diced 1 rutabaga, peeled and cubed 2 carrots, peeled and cubed 1-2 turnips, peeled and cubed 2 parsnips, peeled and cubed 2 leeks, washed and sliced 2 bay leaves 1-2 spring onions, sliced for optional garnish 8 cups chicken stock or vegetable stock (homemade, or 2 32-ounce

Heat oil in stock pot and add the chopped vegetables Cook 10 minutes and add stock.


Boxty is a traditional potato pancake. This version uses turnips instead. You'll love these sweet turnip pancakes for breakfast or dinner.

1 lb Turnips 1/4 cup Coconut Milk 1/2 tsp Sea Salt 1/2 tsp Black Pepper 3 Eggs 2 Tbsp Arrowroot Powder 4 pieces Bacon 2 whole Sausage Links, Irish bangers

Cut 1 1/2 turnips into small chunks. In a small saucepan, bring two cups of water up to a boil with the turnips. Cook for 10 minutes or until turnips are fork tender. While turnips are boiling, shred other 1 1/2 turnips with a cheese grater. With a dish rag, squeeze out any excess liquid of the shredded turnips. Once boiled turnips are finished cooking, drain and add 2 tablespoons coconut milk. Blend until smooth with an immersion blender. Mix in shredded turnips, remaining coconut milk, egg, arrowroot, salt and pepper. In a flat bottom skillet, crisp 4 slices of bacon over medium heat. Once bacon is done, dice two slices and add to boxty batter. Reserve a little of the bacon fat from the skillet in a small bowl. With the remaining bacon fat, scoop 1/4 cup boxty batter onto hot skillet. You don't want the pancakes to be too big or they won't flip Cook for 7-10 minutes until patty is brown. Flip and cook for another 5-7 minutes. Add more bacon fat as needed and continue the process of frying the pancakes. Makes 10 small pancakes. Cook bangers for 7-10 minutes per side, covered. In banger fat, fry up eggs to your liking.


Here too the traditional uses potatoes as the topping, but today's recipe calls for rutabaga. They will make a nice creamy topping for your meat and vegetable mixture.

​For the rutabaga layer

​4-5 medium rutabagas, peeled and chopped into 1 inch chunks 1 t sea salt, plus extra for salting the water freshly ground pepper to taste 3 T ghee, olive oil, or butter 1/4 cup coconut milk or heavy cream

For the meat layer

2 T ghee, coconut oil, or lard 1 yellow onion chopped 2 cloves garlic minced 1-2 pounds ground beef, preferably grass-fed 1 t sea salt freshly ground pepper to taste 1 t coconut aminos or gluten-free tamari 1 t aged balsamic vinegar 1/3 cup water or stock​

Preheat the oven to 400°F. To make the rutabaga, place the chopped rutabaga in a large saucepan with salted water to cover. Bring to a boil and then simmer, covered, for about 30 minutes, or until fork tender. Drain the rutabaga and add all the remaining ingredients except the egg yolks. Process with an immersion blender (or transfer to a blender or food processor) until very smooth. Taste and adjust seasonings as desired. Add the egg yolks, and process again. While the rutabaga is cooking, prepare the meat. Place your fat of choice in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until browned, about ten minutes. Add the garlic and cook for 1-2 minutes. Raise the heat slightly and add the ground beef. Cook, stirring frequently and breaking up any clumps, until no longer pink. Add the remaining ingredients and stir. When the mixture begins to bubble, reduce the heat to low and simmer for 10-15 minutes, until most of the excess liquid is gone. Place the meat layer in a 9x13" baking pan. You can also make this in two 8x8" pans or make half a recipe in one 8x8" pan. To make mini shepherd's pies, use 8 small, 8- to 10-ounce ramekins and place them on a baking sheet. Top with the mashed rutabaga, spreading with a spatula to form a seal around the edges of the pan. Use a spoon or spatula to create a little texture on the surface--this helps the top get browned in spots. Bake for 30 minutes, or until hot and bubbly. If desired, set the oven to broil and place in the broiler for a few minutes, until browned in spots, checking frequently (don't walk away!). Let sit for 10-15 minutes before serving. Leftover shepherd's pie is delicious (perhaps even more so) reheated the next day or the day after that. Store it in the refrigerator, and reheat individual servings in the microwave, or reheat the entire pie in the oven at 400°F until hot and bubbly.​

IRISH SODA FLATBREAD The stores already have the wheat version out for the holiday. Make your own protein packed version with this recipe.

3½ Cups almond flour ½ Cup arrowroot starch 1 Teaspoon baking soda 1 Teaspoon sea salt 1 Egg (room temperature) 1 Cup almond milk (or milk of choice) 1 Tablespoon apple cider vinegar ¼ Cup butter (room temperature) ½ Cup cashew butter 2 Tablespoon Honey 1 Cup Raisins

Preheat oven to 400 degrees. In a large mixing bowl combine the almond flour, arrowroot, baking soda and salt. In a small bowl whisk the egg with the milk and vinegar. Incorporate the butter, cashew butter and honey into the flour mixture until combined. Pour the liquid ingredients into the batter and mix well. Fold in the raisins. Pour the batter in a large circle (or preferred shape) onto a lined baking sheet. Bake for 20 minutes. Reduce the heat to 375 degrees and bake another 15-18 minutes until cooked through. Let the flat bread cool at least 10 minutes, slice and enjoy.

NOTES This recipe yields one large flat bread with a soft center and crisp crust.

IRISH SODA BREAD - a second version

Here is a slightly different version.

¾ cups blanched almond flour (not almond meal) ¼ teaspoon Celtic sea salt 1½ teaspoons baking soda ½ cup raisins 2 large eggs 2 tablespoons honey 2 tablespoons apple cider vinegar pinch of caraway seeds

In a large bowl combine almond flour, salt, baking soda, and raisins In a small bowl combine eggs, honey, and apple cider vinegar Mix wet ingredients into dry Place dough on a parchment paper lined baking sheet Form into a large, flat circle 8 inches across and 1 ½ inches tall Using a serrated knife, score top of dough a half inch deep, in shape of a cross Sprinkle top of bread with caraway seeds Bake at 350°F for 20 minutes, then turn off oven and leave bread in for 10 minutes Cool for 1 hour Serve


This cabbage and potato recipe will warm you on a cool night. This can also be made with kale.

2 lbs sweet potatoes mashed 1 cup coconut milk 1 tablespoon coconut oil 1 medium onion diced 2 leeks white part only, sliced 1 cup cooked ham diced 1/2 of a head of cabbage sliced into 3" strips 3/4 teaspoon sea salt 1/2 teaspoon garlic powder 1/2 teaspoon black pepper 1/2 cup bacon fat coconut oil or butter 1 cup fresh parsley diced

First combine your mashed sweet potatoes with the coconut milk and set aside. In a large skillet over medium high heat combine the coconut oil, diced onion and sliced leeks and sauté until the onions are translucent, roughly 8 minutes. Add in the diced ham, sliced cabbage and spices. Cook for until the cabbage is tender, roughly 10 minutes and then fold in the mashed sweet potatoes. Serve topped with fresh parsley and a tablespoon of bacon fat.


Here is your traditional dish. With the brine for 4 days this will not be ready for Saturday, so you may want to buy already prepared corned beef or have the Irish dish next week.

1 3-4 pound beef brisket, brined for 4 days 8 cups water 3 cups white wine 2 yellow onions, halved 1 head of garlic, cut across the equator 2 bay leaves 2 star anise 2 teaspoons mustard seed 1 teaspoon allspice 1 teaspoon cloves ¾ teaspoon black peppercorns ½ teaspoon juniper berries ½ teaspoon dried ginger ½ teaspoon dried dill 1 head green cabbage, quartered 1 bunch of carrots, scrubbed and trimmed

For the Parsnip and Turnip Puree:

1 pound parsnips, peeled and cubed ½ pound turnips, peeled and cubed ½ cup chicken broth 3 tablespoons butter or ghee ½ teaspoon sea salt ¼ teaspoon dried thyme pinch of cracked pepper

For the Corned Beef:

Rinse the brined brisket well under warm water. Pat dry with paper towels. Add the brisket, water, wine, onions, and garlic to a large dutch oven or stockpot. Bring to a boil and simmer for 30 minutes, uncovered. Skim foam and scum off the top. Add the spices then cover and simmer on medium for 3 hours, until the meat is tender. Add cabbage and carrots, cover, and continue cooking for 20 minutes. Remove vegetables and meat and discard liquid. Thinly slice the meat against the grain on a diagonal. Alternatively – add all of the ingredients to a crockpot and cook on low for 6-8 hours. For the Parsnip and Turnip Puree:

Fill a pot with cold water and add the parsnips and turnips. Bring to a boil, then partially cover and cook for 15 minutes, until fork tender. Drain the vegetables then transfer to a food processor. Add the chicken broth, butter, sea salt, thyme, and pepper. Puree until smooth.


Here is a sweet treat to top off your celebration.

1/3 cup Chia Seeds 13 1/2 fl oz Coconut Milk, full fat 2 Tbsp Raw Cacao Powder 4 1/2 Tbsp Coconut Palm Sugar, (reserve 1.5 Tbsp for later step) 3 tsp Pure Vanilla Extract, (reserve 2 tsp for later step) 2 1/2 tsp strongly brewed Coffee, or instant espresso powder (reserve 1/2 tsp for later step) 13 1/2 fl oz Coconut Cream

Pop can of coconut cream into the refrigerator. Use a high powder blender to crush the chia seeds until a fine powder. Blend in coconut milk, 2 tablespoons cacao powder, 3 tablespoons coconut sugar, 1 teaspoon vanilla and 2 teaspoons coffee until smooth. Scoop into containers of your choice. Fills 4-6 depending on size of your jar. Chill for 1 hour. Scoop cream from the top of chilled coconut cream can. With a mixer, combine cream, 1.5 tablespoons coconut sugar, 2 teaspoons vanilla and 1/2 teaspoon coffee until well combined. Pipe Irish cream on top of the chia pudding.

Trivia answers:

March 17th is the day he died. St. Patrick was born in England. He was kidnapped by Irish raiders and became a slave. After six years he escaped to a monastery when he learned about God and converted. Many think it is green, but it's actually blue. The green association came from his use of shamrocks/clovers. He used these to explain the Holy Trinity to pagans. Ireland does also get a lot of rain, so the countryside is green.

Get your green on Saturday and try one of these Irish dishes. You'll get a chance to try some root vegetables and new flavors. Have the whole family help make a new Irish meal. You'll have fun!

Here's to your health! Happy Cooking!



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