I’m back!

I just wanted to write a quick post to explain the absence of blog updates in the last six months.  I had been working really hard on the blog up to my trip to Nicaragua last September.  All the hard work paid off when I was short listed for the Irish Blog Awards.  I was delighted to have reached my goal and took a break while I was on my travels.  When I returned I found that my focus had shifted slightly.  I began a yoga teacher training course when in October and since then most of my energy has been going towards that.

Initially I felt a lot of guilt and stress at neglecting the blog, as I struggled to juggle my full time job, as well as working on the blog which is very time consuming, as well as yoga practice and study, as well as working on my other goals and not to mention finding time for a social life and relaxation!

I decided to just go with the flow and do what felt right.  I allowed my work on the blog to slide for a little while.  Many people asked me when I would be updating it or if I had given it up.  I didn’t have an answer for them but I knew that there was no point in working on the blog if it was becoming stressful or a chore, whereas it had begun from a place of passion, creativity, fun and excitement.

In the last  couple of months I have been missing blogging, and my enthusiasm and passion for Natural Fuel has been returning.  I have a lot less time to dedicate to the blog compared to what I had last year but I am planning to continue!  I am hoping to design a completely new website in the coming months.  In the meantime I will be posting new entries here when I can and I will be active on social media.

I am really looking forward to interacting with the blogging world again and seeing where life will take me (and the blog) next! :-)


Nicaraguan Rice & Beans with Fried Plantain

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I’m home and looking forward to getting back to blogging following my break!  I had an amazing time in Nicaragua, definitely my favourite trip so far!  It is such a beautiful country, and even more beautiful were the Nicaraguan people; so friendly, warm and helpful.

Food wise, my favourite was the Caribbean coconut bread on Little Corn Island, so delicious!  With the exception of the lovely Flor de Cana rum, rice and beans was definitely what I consumed the most.  Known as Gallo Pinto, it is the Nicaraguan national dish and is served with every meal.  I have made a slightly modified version a couple of times since I have returned home.   I used brown long grain rice rather than a white shorter grain, and the kidney beans which I used are larger than the red beans in central america.  I also added slightly more onion, garlic and red pepper than is usual.  Gallo Pinto is pretty much standard around the country, except that in the Caribbean side of Nicaragua they fry it in coconut oil, which I prefer as it noticably enhances the flavour and the nutrition.

I have also been craving plantain fried in coconut oil since I’ve come back.  I had never tried plantain before Nicaragua and I really liked it so I will be buying it here more often.  I topped it all off with some Nicaraguan Lizzano hot sauce, which is what I smothered all my food in on my trip, and got so addicted to that I brought some home (along with the rum!).  OK so both are not quite ‘natural’ but they are delicious! :-)

Here’s some photos of my trip!


These parakeets live in the crater walls of the volcano. Their beaks are adapted to filter out the sulphur.


Young coconut trees and sunshine on Little Corn Island. Paradise!


Tropical storms in the Caribbean. Still beautiful and incredible to witness!


Crab on the beach


Nearly walked in to this spiders web!


Boiling pools of mud due to subterranean lava flow from Telica volcano


Underground Volcanic gases near Telica volcano


Wild flowers


I was lucky to see Nicaragua’s national bird, The Guardabarranco


Dragon flies by the crater of Telica Volcano. When the sun set I could see the lava bubbling inside.


Inside a bat cave!


The crater edge of Telica


Marrabios range of Volcanoes


Hiking above the clouds!


Leaf cutter ants




Sunset in Las Penitas on the Pacific Ocean


Sunset in Las Penitas on the Pacific Ocean


Sunset in Las Penitas on the Pacific Ocean


Sunset in Las Penitas on the Pacific Ocean


Entrance to the Mangrove forest of Juan Venado


Crabs on the mangroves


Amazing camoflauged bird!!




Conception Volcano on Ometepe Island


Beautiful Ometepe Island


Conception Volcano on Ometepe Island


Sunset on Ometepe Island


Conception Volcano on Ometepe Island


Egret catching fish in Lake Nigaragua


Vulture scavanging on the shores of Lake Nicaragua


Toad by the shore of Lake Nicaragua


Such a fun tree house hostel when you sleep on hammocks on platforms in the trees!


Howler monkey


Howler monkey


Bon Voyage…

Hi everyone,

Just a quick note to let you know that I will be having a little break from new posts until October as I am flying to Nicaragua tomorrow morning!   I’m so excited to be able to have several weeks of total chill out time.  As much as I love blogging I am looking forward to a complete break from computers and smart phones!  

I have never been to that part of the world before so I cannot wait to experience all of the breath taking natural beauty.  The plan is plenty of climbing volcanoes, swimming under waterfalls, kayaking in mangroves, camping under the stars, hiking in cloud forests, surfing (badly) on beaches.. the list goes on! :-D

No doubt it will be an experience to see what ‘natural fuel’ I can get there.. If I can manage to find rice & beans that are not fried in lard I will be doing well!  But I know there will be an abundance of fresh avocados and delicious fruits to keep me going! Hopefully I will have some new Nicaraguan inspired recipes to share with you all when I’m back, along with some incredible photos. 

Nature on the Aran Islands, Galway, Ireland -August 2014


Anyone who follows the Natural Fuel Instagram account will know that I love wild flowers and noting the change of the seasons by observing them.  I especially love spotting wild flowers in urban areas such as Dublin City.  This originally stemmed from my delight in seeing bright clumps of pink Valerian blooming half way up the crumbling wall of a derelict four story building.  I love the juxtaposition of the decaying and blossoming imagery, and am fascinated by the ability of plants to root and thrive in the most unusual urban places.  I suppose although I love nature, I am a city girl at heart, and the sight of wild flowers prospering in urban landscapes is sometimes more lovely to me than a rural field of wild flowers.

That said, on my trip to the remote Aran Islands in Galway, Ireland earlier this month, I was eagerly awaiting the opportunity to count how many different wild flower varieties I could find on such unspoilt landscape.  It was great to see so many different types of flowers thriving, and it was reassuring to see that there were plenty of bees, moths and butterflies flitting from plant to plant.

The absolute highlight of my trip was swimming in the sea with a wild bottlenose dolphin!  I am totally against captive wild animals being held in zoos, circuses or marine parks and so never aspired to swim with dolphins although they are fascinating creatures.  I was completely unprepared for the fact that life would present me with the experience of sharing the waters with a wild one off the coast of Ireland!

Anyone who knows me will know that I am always whinging about the fact that I rarely catch a glimpse of wild animals.   Although I go on regular cliff walks along the Dublin and Wicklow coast I have only managed to spot a dolphin (briefly) once.. or it may have been a porpoise!  Needless to say this amazing up close encounter has put an end to my complaining for life!  Just about dolphins though.. I have yet to see a badger! ;-)


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Morning Green Smoothies


A few people have been asking me on Instagram about my usual breakfast routine so I thought it was time for a quick post on my morning green smoothies.  Since I got my high powered blender at the start of the year, I have been having a green smoothie every morning.  I have always been one of those people who doesn’t feel like eating straight away in the mornings.  Previously I would just leave the house around 8am without having anything except water or sometimes nothing at all.  I’d then eat breakfast, usually porridge with almond milk, nuts, seeds and banana, in work when I began to feel hungry.  Green smoothies are quick, fast and easy to stomach first thing (you might be surprised!) so they have become the perfect compromise for me in terms of not wanting to eat in the morning before leaving the house.  So many nutrients in one glass!

I love how you can mix and match your green smoothie ingredients according to what nutrition you need, how full you want to be and for how long,  or just what flavour you feel like.  Green smoothies are so popular now, a quick internet search will bring up countless recipes.  The basic idea is that you need some greens or green powder (kale, spinach, swiss chard, green superfood powders etc), some liquid (water, almond milk or other non dairy milk) and a binder (the list is endless, soft fruits like banana, avocado, mango, oats, nut butters etc)

At first I made my green smoothies with kale, water, lemon, coconut oil, fresh ginger, ground chia seeds, ground flax seeds and banana, adding almond milk and/or oats if I wanted more sustenance.  As kale went out of season I began using spinach leaves instead, sometimes adding pineapple or mango for a sweeter taste, as well as a crazy experiment with left over almond butter, dates and apricots which was weird but delicious and very filling!

My current summer green smoothie recipe is water, banana or avocado (sometimes both), a handful of oats and supergreens powder consisting of spirulina, chlorella, wheat grass and barley grass and finally hemp protein powder.  I love hemp protein powder because hemp is a plant based complete protein, meaning it contains all 20 amino acids, including all of the essential ones, in a highly absorbable form.   Hemp is also an excellent source of the essential fatty acids omega-3 and omega-6, as well as gamma linolenic acid.  Hemp contains soluable and insoluble dietary fibre as well as great levels of vitamins A, D, E, and B vitamins. It is also a good source of iron and a high source of magnesium.   Hemp is especially great for post-workout due to it’s high protein levels which will help to feed the muscles, as well as it’s  branch-chained amino acids which are needed for repair and growth of lean body tissue.  For this reason I always add hemp protein powder to my post run or workout smoothie too.

And while we’re on the subject of hemp,  I know there will be some of you who are wondering…  the hemp which is cultivated for smoking and medicinal purposes is a different strain of the plant, containing much more of the essential THC compound, so no matter how much hemp protein powder you consume, you are not going to get high! ;-)

Occasionally I do get tired of a green smoothie every morning and in that case I usually whip up a dessert-for-breakfast smoothie using almond milk, raw cacao powder, banana, vanilla and date syrup. Yuuuum!!


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Thai Style Coconut & Corn Soup


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This soup is very quick and easy to make so it is one of my favourites to throw together if I come home from work feeling really hungry. You can whip it up in less than ten minutes, but it is bursting with delicious Thai flavours.  It’s very filling as a quick snack on it’s own, or as a meal with a side of rice.   I sometimes add in thinly sliced red peppers or wilted greens to the recipe. The quantities of the ingredients can be adjusted according to your tastes, I like mine super spicy, and sometimes I add a little extra galangal and lemon grass.

I know that a lot of people worry about the saturated fat content in coconut milk.  You can use the reduced fat variety if you want to, but I never do as it skimps on some of the flavour!  It’s true that coconut milk is high in saturated fat, but as part of a balanced plant based (or mostly plant based) diet a little saturated fat is nothing to fear!  A plant based saturated fat like coconut milk is also very different from animal based saturated fats.  The fat contained in pure, unrefined coconut milk and coconut oil can be viewed as a ‘good’ saturated fat as it does not lead to the same health risks which come from a diet high in ‘bad’ animal based saturated fats.  That’s not to say that you can consume ten cans of coconut milk a day, but as with everything else, if eaten in moderation there there should be no cause for concern.

Coconut milk contains significant amounts of iron, magnesium, phosphorus and manganese, as well as selenium and zinc.  It is also rich in anti oxidants and lauric acid which has anti bacterial and anti viral properties.

As with all other oils, it is important to note that you should only consume unrefined coconut oil. Refined coconut oil is drastically different from natural extra virgin coconut oil.  In order to refine an oil, it must be hydrogenised with chemical solvents.  The hydrogenation process creates a highly processed oil which has been stripped of it’s nutrients and now contains harmful trans fats. This is the reason why I always advocate using organic extra virgin olive oil and coconut oil rather than hydrogenated vegetable oils.  Coconut oil is also very stable at high temperatures making it an ideal oil for cooking with.  I tend to mostly stick with olive oil for raw food and salad dressings.

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  • 1 onion, thinly sliced
  • 4 cloves of garlic, minced
  • 1- 4 fresh chillies, sliced
  • 1 cup sweet corn
  • 1/2 tbsp dried galangal, soaked & finely chopped
  • 400ml coconut milk
  • Juice of 1/2 a lime
  • 4 kafir lime leaves
  • 3 tbsp fresh corriander, finely chopped
  • 1 stalk fresh lemon grass, sliced
  • 1 tsp thai 7 spice powder

Fry the onion for several minutes until browning.  Add the coconut milk and bring slowly to the boil, and then reduce the heat to medium low and allow the milk to thicken slightly.  Add the rest of the ingredients and allow the soup to simmer for five to ten minutes to allow the flavours to infuse.  At this point, add 1-2 cups water, or more, depending on how thick you would like the consistency.  I usually just add 1 cup of water, which makes 2 very large bowls, or 4 smaller bowls.


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Wildfood for Free: Summertime Foraging -Bilberries / Froghan

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I spent a lovely summer morning this Saturday catching up with a friend and picking bilberries on the Sugarloaf Mountain, Kilmacanogue, County Wicklow.  Unfortunately the rain which appeared out of nowhere (it is Ireland after all) cut my foraging short but I managed to pick enough berries to make a dessert; Bilberry & Apple Crumble -dairy & sugar free of course!
Bilberries (Vaccinium Myrtillus) grow wild on high ground in Ireland from May to September, peaking in July.  The plant can often be found growing amongst the gorse and heather of the hillsides and mountain slopes.  The low lying bushy shrub with narrow, slightly toothed green to rust coloured leaves hides clusters of little black berries which resemble small blueberries.  Although they are similar in taste to blueberries, they are a different species with a more distinctive, deeper and tarter taste.  This was my first time foraging Bilberries and I quickly learnt that they can be a bit painstaking to gather, as they are hidden on the underside of the plant and are not easily accessible.  It took me nearly two hours to find and pick a cup full, but it was a pleasant warm morning with beautiful views over Wicklow as my favourite Swallows darted overhead.  I also saw a wild Hare for the first time, which I got very excited about!
Bilberries are known as Fraochán or Froghan in Irish.  They are the first wild berry to ripen here and as such were historically a highly prized food source linked to the Celtic Festival of Lunasagh when the first fruits of the harvest were celebrated. The berries were traditionally made in to Froghan Cakes, as well eaten raw, used medicinally and as a dye.  According to Irish folklore, the berries are not to be picked after August 1st as the faeries spit on the fruits that night, bringing bad luck!

Me picking the berries :-)


Froghan berries and green/rust coloured leaves


Froghan nestled in between purple Heather and yellow Gorse, with the rolling Wicklow hills behind


As with all foraging, chose a plant away from pollution and traffic fumes.  Given the remote places in which Froghan grows, this is thankfully much easier with bilberries compared to foraging some other wild plants.  Always ensure that you do not pick the entire crop of berries so that wild animals (and faeries!) can still benefit from the food source.

I used sweet eating apples rather than cooking apples for this recipe as bilberries are quite tart and I wanted the crumble to be a little sweeter.  If you don’t have a high powered food processor you could use 3/4 cup oat flour (which is essentially finely milled oats) and 1/4 cup oats, or just use 1 cup of rolled oats and chop the nuts and dates in to small pieces by hand. This quantity will make 4 – 6 individual ramekins.

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  • 1 heaped cup berries
  • 3 diced apples
  • 1/3 cup orange juice
  • 4 tbsp date syrup
  • Seeds of 1 large vanilla pod
  • 8 dates
  • 1 cup rolled oats
  • 1/4 cup almonds
  • 1/4 cup walnut halves
  • 1/4 cup sunflower seeds
  • 3 tbsp coconut oil
  • Sprinkle cinnamon to taste

Put the apples and orange juice in to a pan and stir over a medium-low heat for about three minutes until the apples begin to soften.  Add the seeds and pod of a vanilla pod, along with the berries and stir gently for a further three minutes.  Remove the vanilla pod and spoon the mixture, including all of the juice, in to a baking dish or individual ramekins.  Bake the mixture in a 170 degrees celsius oven for ten minutes, while you make the crumble topping. Put the dates in a bowl of very hot or boiling water for two minutes to soften.  Place 3/4 cup of the oats in to a powerful food processor, along with the almonds, walnuts and dates.  (Make sure that you remember to take the stones out of the dates first! I completely forgot and nearly broke my tooth when I took a bite! Doh!) When the mixture resembles bread crumbs, transfer to a bowl. Add the remaining 1/4 cup oats and the sunflower seeds, along with the softened coconut oil and mix until everything is thoroughly combined and coated with oil. Spoon the crumble topping on top of the baked fruit and return to the oven for a further 20 minutes or so, until browned and bubbling.  Serve with your choice or cream or ice cream.



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