Domini’s ‘Flu’ Soup

Need something hot and healthy this weather? We have a really tasty and super-healthy recipe by Alchemy founder Domini Kemp, using two of her favourite ingredients: garlic and ginger. Be warned: if you don’t like garlic (or smelling of garlic!), this might not be for you. However, we guarantee you one thing: this dish is worth it! And like all of Domini’s recipes, it is simple and quick to make and uses basic ingredients.

flu soup.jpg


Serves 2-4, depending on what and how much you add to it

  • 2 heads (yes, whole heads) garlic, peeled and sliced finely
  • 2 tbsp olive oil
  • 5 sage leaves, sliced
  • 1 tbsp thyme leaves
  • 2 litres water
  • Knob of ginger, peeled and sliced
  • Bunch of parsley, chopped


  1. Heat the olive oil and (this is crucial) very gently sauté the garlic and herbs – this is almost an infusion.
  2. Add the water and ginger and season well.
  3. Simmer gently for five minutes, then take off the heat and let it sit for an hour.
  4. Reheat and serve with a little more olive oil and a poached egg, finely chopped spring onions and shredded seaweed.

Thanks and enjoy!

Team Alchemy




This week we feature two recipes, one from Domini and one from her eight-year-old daughter, Maeve. They appeared together on RTE’s Today show with Dáithí Ó Sé and Maura Derrane over the mid-term break and prepared two gorgeous dishes, both of which are perfect for those with a sweet tooth but which are healthier than other recipes.

today show photo 2.jpg

Domini’s Banana Bread

There are lots of banana bread recipes, but this one is a slightly healthier version: a little less sugar, more nuts. It's also suitable if you can't eat wheat and if you swap out the butter for coconut oil, it's also dairy-free.

Domini adds: “I actually find this recipe very sweet, so feel free to reduce the sugar down to 50g. All depends on your taste!”

  • (12 thickish slices)
  • 60g coconut oil or butter
  • 4 over-ripe bananas (about 540g)
  • 2 eggs
  • 100g coconut palm sugar
  • 100g coconut flour
  • 100g ground almonds
  • generous pinch of salt
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 tsp cinnamon (more if you like it)
  • scrape fresh nutmeg
  • ½ tsp ground cardamom
  • 100g chopped walnuts
  1. Soften the butter (or melt the coconut oil) and mix (or blend) it together with the eggs and the bananas before adding in the coconut sugar and mixing thoroughly.
  2. Next, in a large bowl, mix together all the dry ingredients except the walnuts. Then add the wet ingredients to the dry ones and mix well before folding in the nuts.
  3. To cook it, grease and line a loaf tin and empty in the mixture. It will be pretty cement-like, but don’t worry. Bake at 170C for 50 minutes until a skewer will come out of it clean. Leave to cool before removing from the tin.

Maeve's Chocolate, Cashew and Chia Bites

Chia seeds are full of nutrients, fibre and contain protein and omega 3s! It is also suggested that bee pollen is anti-inflammatory and boosts immune function. It's a mixture of bee saliva, nectar and pollen.

Dark choc: fibre, copper, magnesium and other nutrients! But the higher the percentage the less sugar, so aim for 85%.

Cashews packed with the vitamins and nutrients essential to good health.

You will need one baking tray + 1 sheet of greaseproof paper + 1 spatula

  • 200 g dark chocolate (preferably 85%) melted
  • 200 g cashew nuts
  • 2 tbsp chia seeds
  • 1 tbsp bee pollen
  1. Stir the cashew nuts into melted chocolate and using a fork, take out small clumps and put them on the baking sheet.
  2. Before they cool down, sprinkle with toppings.
  3. Chill for an hour in the fridge. Enjoy!

Team Alchemy




Folks, as you may have heard, our shop on Leeson St Lower, just off St Stephen’s Green in Dublin city centre, has now become a Joe’s speciality coffee shop. But, before you get concerned about where to get your Alchemy fix, don’t worry: Joe’s will be stocking our juices, smoothies, healthy treats, soups, stews and, of course, our range of healthy salads. This means you will be able to get Joe’s specialty coffee along with our healthy food!

And if you’re with friends who prefer sandwiches, Joe’s does a range of really tasty gourmet sandwiches including its legendary BGC, the Best Grilled Cheese which comes with four Irish cheeses.

The reason we are doing this is to provide, you, our wonderful customers, with as big a range of options as possible so you can make the choices that suit you best.

Alchemy Juice Co is still going strong and we now supply our juices, smoothies and salads to all three Joe’s: on Leeson Street, on Montague Street, just off Harcourt Street in Dublin 2, and in Arnotts Department Store on Liffey Street in Dublin 1. We will also be supplying them to the new flagship Joe’s which is opening in Harvey Nichols in Dundrum Town Centre. That is going to be a pretty amazing coffee shop with a whole new menu. It will open next week and will be well worth a visit. (It’s where the Itsa Cafe used to be on the main square.)

Speaking of Itsas, we also supply our juices and salads to the Itsa Cafe in the Irish Museum of Modern Art (Imma) and the Itsa Cafe in Dun Laoghaire, right on the seafront.

We plan to do a lot more wholesaling of our smoothies and salads as interest in and demand for healthier options continues to grow here in Ireland and around the world. We fully back this and are delighted to see people making better choices and moving away from highly processed foods full of sugar!

To find out more about the philosophy behind Alchemy, watch this cool video: 

And if you would like to know more about buying Alchemy Juice Co products for your cafe or shop, get in touch with Domini directly on

Many thanks.
Team Alchemy 




We have another gorgeous recipe to share with you from Domini Kemp. It was also featured on RTE’s Today Show last week. It’s for a super-healthy, super-tasty Grilled Mint & Chilli Chicken

Domini adds: “If you can only get thighs with the bone in them, then just be sure to cook for 15 minutes longer and if you want to use skinless chicken, do.”

Photograph: Jo Murphy (

Photograph: Jo Murphy (

Ingredients (serves 4)

  • 8 boneless, chicken thighs
  • 1 large bunch mint
  • 2 chillies, deseeded and roughly chopped
  • 3 cloves garlic, peeled and crushed
  • Zest& juice of 2 limes
  • Good pinch dried mint
  • Tiny squeeze honey
  • Salt & black pepper
  • Few glugs olive oil
  • Seeds of one pomegranate
  • chopped parsley


  1. Put the chicken thighs in a shallow dish that can go in the oven. Put the rest of the ingredients in your food processor and blitz.
  2. Pour over the marinade and try to leave for at least an hour to marinate, longer if you can. But it really doesn't need to be done overnight.
  3. To cook, preheat your oven as hot as it will go and blast them thighs for 15 minutes. Sometimes they ooze wait a lot of liquid.
  4. Turn them over, baste with the marinade, turn the oven down to 200 degrees C and cook for another 30-40 minutes until cooked through.
  5. It's quite a wet marinade so they won't go uber-sticky, although you can help get this effect by sticking them under a hot grill. Garnish with pomegranate seeds and chopped parsley or coriander.


Team Alchemy




Last week, chef Domini Kemp and nutritional therapist Patricia Daly mBANT, rCNHC, both two-time cancer survivors and authors of ‘The Ketogenic Kitchen’, presented a free public talk at the Fumbally Stables about the relationship between food and cancer and what the latest research says.


The talk was, like last year’s one, fully subscribed as there is such huge interest in this subject. Domini and Patricia shared the latest research from the cancer researchers, doctors and oncologists from all over the world who are constantly investigating the subject and the links between diet and ill health.

The links between diet and cancer prevention and treatment are becoming more and more apparent and harder to ignore. The passion with which people talk about this subject highlights how emotional and topical it is; however, it is essential that this area of food and health be discussed in an open and safe environment. It is also, of course, vital that patients are allowed to have their say.

Interestingly, Domini also attended a conference in the prestigious Gustave Roussy institute in Paris, widely recognised as Europe’s premier cancer centre. Called ‘Rethinking Cancer’, it brought together patients, scientists, clinicians, dietitians and oncologists to examine the important but under-investigated area of cancer research: the role of diet and metabolism for cancer control. It heard of new research showing the benefits of diet for cancer patients undergoing conventional treatment, which is exactly what Domini and Patricia are most interested in.

We’ve attached here a short video of Domini and Patricia presenting their talk at the Fumbally.

Domini will also be talking at the Food on the Edge symposium in Galway on October 9th and 10th. More here:

Many thanks.
Team Alchemy




We are delighted to inform you that you can now get Alchemy Juice Co products in the Itsa Cafe in Dun Laoghaire. Across all the companies run by Domini and Peaches, we feel it is important to offer choice and to cater for the varied dietary choices made by individuals for different reasons.


We hope the customers who frequent Itsa will enjoy the new ranges of juices, salads and treats now instore.

Here’s what you will find:

  • Gateway Juice: spinach, cos, celery, pineapple, apple, pear, parsley, lemon and ginger.
  • Anti-Everything Juice: carrot, apple, fresh turmeric, lemon, ginger, black pepper and cold-pressed flax oil.
  • Granola Bar: gluten-free oats, olive oil, honey, figs, apricots, cranberries, pumpkin seeds, almonds, pecans, sesame seeds and cinnamon.
  • Spirulina Balls: dates, cashews, coconut oil, spirulina powder, matcha powder and coconut.
  • Protein Balls: ground almonds, almond butter, maple syrup, chia seeds, sesame seeds, cacao, protein powder and coconut oil.
  • Paleo Caesar Salad: free range Irish roast chicken, kale, tahini, lemon juice, garlic, pumpkin seeds, sunflower seeds, sesame seeds and tamari.
  • Superfood Salad: spinach, blueberries, toasted chickpeas, roast sweet potato, honeyed walnuts, sprouts, lemon & goji-berry oil, mixed leaves and spinach.
  • Miso Salmon Salad: chargrilled salmon, carrot strips, chinese leaves, red & yellow peppers, courgette, spring onions, coriander, edamame beans, asian dressing, lime slices

Team Alchemy



New fat findings signal dietary guidelines need an overhaul

The conclusions are that a high carbohydrate diet is associated with a higher risk of mortality, whereas saturated fat (yes, saturated!) had 'an inverse association with stroke'


Headlines screeched victory for the “low-carbers” yesterday and Twitter was set alight about a new study published in the respectable journal The Lancet. The Pure (Prospective Urban-Rural Epidemiology) study looked at the macronutrients: fat, carbohydrates and proteins and their consumption and association with cardiovascular health. The conclusions are that a high carbohydrate diet is associated with a higher risk of mortality, whereas saturated fat (yes, saturated!) had “an inverse association with stroke”. Most importantly, the final line concluded that “global dietary guidelines should be reconsidered in light of these findings”.

The usual cries on the opposing side were heard: that data was cherry-picked, that epidemiological studies are really only observational and are not hard evidence – like randomised control trials – and that the study was fundamentally flawed. Sadly, the arguments, for and against, prevent helpful dialogue. This study is the latest in a long line of headline-grabbers in recent years.

Cardiologist Dr Aseem Malhotra has long been a champion of significantly reducing processed carbohydrates in the diet, and increasing our levels of natural fats, which include saturated fats. Yes, natural saturated fats, found in eggs, oily fish, meat and olive oil are okay to eat again. Spreads and low-fat foods are being replaced with full fat versions and people are cutting back on sugar. Cholesterol has been removed as a “nutrient of concern”. A debate rages in the UK about overuse of statins and who really benefits. Remember the whole egg fiasco during the 1990s? We were not supposed to consume eggs more than twice a week because of concerns regarding cholesterol. It has now been well established that dietary cholesterol is not linked to serum cholesterol and we can eat eggs every day. Some experts go further and suggest that it’s the carbohydrates that cause issues around cardiovascular health, just as this Lancet study did.

Food pyramid

The food pyramid was changed last year to put processed carbohydrates (like sliced pan, pasta, rice, cereal) on the second level. Fruit and vegetables were put on the bottom line and therefore given prominence. I welcomed this move last year but did not feel it was bold enough. Dietary guidelines should be “best in class”.

Instead of arguing that the reason we are headed to become the most obese nation by 2030 is because no one follows the guidelines properly and we need to exercise more, why not look at the guidelines themselves? Thirty grammes of certain cereals contain up to 12 teaspoons of sugars. The WHO guidelines on sugar are that we should only have up to 12 teaspoons of “free sugar” per day, which is sugar that we or manufacturers add to a product to sweeten it. Your system can only cope with about two teaspoons of sugar floating around before it starts storing it as fat. The whole calories-in calories-out argument – often made by soft drink companies – blames obesity on the fact that people over-eat and don’t exercise enough. That may be true of some people, but it’s an oversimplification of a complex disease, which is obesity. Researchers are showing that hormones – namely insulin – are the real smoking gun.

Outdated guidelines

My interest in this whole debate is as a two-time cancer patient. I believe that guidelines need to be overhauled. Urgently. It is well established that insulin is not good for cancer patients and there are many bi-directional links between cancer, diabetes and obesity. Dr Craig Thompson, president of Memorial Sloan Kettering Cancer Center in New York, is extremely critical of US dietary guidelines (upon which ours are based) and also states categorically that overeating carbohydrates as opposed to fat will increase your risk of cancer.

Sadly, when similar ideas around cancer metabolism are suggested in this country, the idea is unceremoniously attacked by a small number of people, whose beliefs are firmly entrenched in support of an out-dated and flawed food pyramid.

We have to stop clinging to a one-size-fits-all approach to dietary guidelines. And those supporting and defending those guidelines must be brave enough to acknowledge and accept that they may have been wrong and that they need to do a U-turn if we are going to reverse chronic disease like obesity, diabetes, cancer and cardiovascular health, which is often preventable through diet and lifestyle.

The current guidelines do not serve the majority of us well. They do, however, serve certain food companies exceptionally well. That is not in the best interests of patients and as a result, we are being left behind other countries.

Why should we become the fattest nation by 2030 in Europe? Why should we accept that every three minutes in Ireland, someone gets a cancer diagnosis and that every hour someone dies from cancer? The incidence of cancer is growing and by 2020, one in two of us will get a cancer diagnosis in our lifetime. Yet 40 per cent of cancers are preventable through dietary and other lifestyle interventions, and the dietary intervention offered up by these institutions is the food pyramid. Come on folks, we can do better and, frankly, we can’t wait.

 - This article first appeared in The Irish Times on August 31st, 2017

Many thanks,
Team Alchemy




Following their sold out talk last year, chef Domini Kemp and nutritional therapist Patricia Daly, cancer survivors and authors of The Ketogenic Kitchen, will present another free talk about the relationship between food and cancer and what the latest research says.

The talk is on at the Fumbally Stables on September 19th and is free of charge but you need to book your place. It sold out very quickly last year due to the huge interest in this subject.

Details of the event are here:


Many thanks.
Team Alchemy



Quick, easy and tasty!

On the blog this week, we have another really gorgeous recipe from Domini! And as usual it ticks those all-important boxes: it’s easy to make, you probably have all the ingredients already, it’s really tasty and everyone in the family will enjoy it!

Photograph: Jo Murphy (

Photograph: Jo Murphy (

Quick Tomato Soup

This quick tomato soup is the perfect ‘larder lunch’: there’s nothing in it you won’t find in your cupboards.  And don’t skip the anchovies: you won’t taste them and they add some umami oomph to this 15-minute wonder. Perfect when the weather is hovering between scorchio and freezing ... which sounds very familiar this August!


  • 1 large white onion, chopped (240g)
  • Few sprigs fresh rosemary or thyme (or both) (12g)
  • Six anchovies, drained and chopped (18g)
  • 6 cloves garlic, peeled and chopped (18g)
  • 1 good knob butter (20g)
  • 2 tins tomatoes (800g)
  • Splash sherry vinegar (7.6g or 2 tsp)
  • Salt & pepper (3g)
  • Parsley & olive oil to garnish (4g parsley and 8.4g or ½ tsp per portion of oil)


  1. Sweat the onions, anchovies, fresh herbs and garlic in the butter over a medium heat until soft.
  2. Then add the tomatoes and vinegar.  Simmer for about ten minutes before blitzing till smooth in a blender. Season well and serve with a drizzle of olive oil, some fresh parsley and the bread below. 

Team Alchemy.




Okay, we don’t exactly have the right climate for eating (or drinking) cold soup all summer long, but even if the weather warms up a bit, a chilled soup for lunch can be perfect. Maybe it’s because most of us have tasted gazpacho somewhere sunny and hot at some point in our lives, but it always seems like an attractive proposition if there is even a hint of sun during an Irish summer.

This chilled avocado soup by Domini fits the bill and, naturally, it is pretty healthy and easy to make. It can work as a nice starter or can be enjoyed at lunch or dinner ... with or without sun!

Photo: The Irish Times

Photo: The Irish Times

Chilled Avocado Soup

Domini writes: “This is quite rich but is perfect as a shot of something delicious and is ideal if you don’t want to have a starter, but still want something to take the edge of everyone’s hunger.”

Serves 4


  • 4 tomatoes, finely chopped
  • 1 red onion, peeled and very finely diced
  • 3 pieces celery, very finely sliced
  • Splash olive oil
  • Squeeze lime juice
  • Salt & pepper

Mix together and chill until ready to serve.


  • 4 very ripe avocadoes
  • 400 ml cold vegetable stock
  • few tablespoons yoghurt or cream
  • Few shakes Tabasco
  • Juice of 4 limes
  • 4 cloves garlic, peeled and crushed

Blend in a blender or food processor until silky smooth.  Season and chill until ready to serve in glasses or bowls with some of the garnish sprinkled on top.

Thanks and enjoy.
Team Alchemy




Have you tried the ALCHEMY ACAI BOWL yet? Perfect for sunny - and, of course, not so sunny mornings! We have stuffed it full of the tastiest, healthiest ingredients around and created the perfect 'breakfast in a bowl' for those on the go! It has acai, strawberries, blueberries, banana, cacao nibs, baobab, bee pollen, chia seeds, pumpkin seeds and goji berries!

Here are some really interesting links to the Authority Nutrition website about the health benefits of some of those ingredients:

We made it with you in mind and hope you like it!!!

Team Alchemy




This week we have a lovely low-carb salad for summer taken from Domini's best-selling The Ketogenic Kitchen. It does have feta, but you can replace that with a non-dairy cheese if you prefer.

Greek-ish salad

Domini says: "I love Greek salad but really love the way this one is a bit more robust with the cumin in it. Red wine vinegar also works instead of the lemon juice."

Serves 2-4

  • 1 green pepper
  • 2 tsp cumin seeds
  • 2 tsp dried oregano
  • Juice of 2 lemons
  • 120 ml olive oil
  • 120 g good black olives (approx 12-15 stoned olives)
  • 100 g feta, crumbled
  • 1 cucumber, sliced
  • 1 red onion, very finely sliced
  • Bunch mint, roughly chopped
  • Punnet cherry tomatoes, sliced in half
  • Approx 150 g mixed leaves
  1. If you have a gas hob, stick the green pepper over a gas flame and char the skin.  Alternatively you can rub the skin with a little oil and grill under a hot grill. Either way, remove the skin or be lazy and leave it on. Slice it finely.
  2. Toast the cumin seeds in a frying pan for a minute or two until you start to get a good roast smell from them. Allow them to cool slightly and then whisk together the cumin, oregano, lemon juice and olive oil. Season well and add a pinch caster sugar if the dressing is too sharp. 
  3. Toss the salad leaves with a little dressing and then layer up the other salad ingredients. Drizzle some more dressing on top and serve straight away.

We hope you love it and that there's some sunshine to go with it this weekend!

Many thanks.
Team Alchemy




With the weather allegedly going to improve over the next few days, we thought we'd share a recipe from Domini's days as food writer in The Irish Times. This goregous Caramelised Garlic Tart is based on an Ottolenghi recipe and is perfect picnic fare. And, as always, it's super-tasty and very easy to prepare.

Caramelised Garlic Tart

Use any type of goat’s cheese but using some hard and some soft gives a great balance of textures.


  • 500 g pack of puff pastry, defrosted
  • 3 heads garlic, peeled
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 220 ml water
  • 1 tbsp caster sugar
  • 1 tbsp chopped herbs: rosemary & thyme
  • 120 g soft goat’s cheese
  • 120 g hard goat’s cheese
  • 3 eggs
  • 200 g crème fraiche
  • Salt and pepper


  1. Preheat oven to 180 C. Roll out the puff pastry so that it lines the base and sides of a 28 cm tart tin. If you have the time, stick it in the fridge for 20 minutes or so to rest. Then, prick the base with a fork and line the pastry with greaseproof paper and dried beans or rice. Blind bake for 25 minutes, then carefully remove the paper and beans and put back in the oven for another 5 minutes so that the base dries out. Set aside to cool.
  2. Sweat the whole garlic cloves in the olive oil, over a very gentle heat for ten minutes. Don’t allow them to colour. The turn up the heat and add the balsamic vinegar, the water and sugar. Simmer gently for 10 minutes then add the herbs and season with salt and pepper. Most of the liquid needs to evaporate and the cloves should be well coated in a dark caramel type thick glaze. Set aside.
  3. Scatter the cheeses onto the base of the pastry. Then scatter the garlic cloves and any of the balsamic juices on top, arranging the cloves so that they are evenly distributed.
  4. Whisk the eggs and crème fraiche and pour on top. Bake the tart on a baking tray (so that it’s easier to transport) at 160 for about 35 minutes or so, until the mixture looks as though it has just set – mind you, there’s not that much liquid in this recipe so it does cook quickly.
  5. Allow to cool slightly before slicing and serving with a big salad.

We hope you like it . . . . and we hope the sun shines!

Many thanks.
Team Alchemy




As you obviously know by now, we’re huge fans of eating healthily here in Alchemy, with kale being a particular favourite ingredient of ours. So we loved this piece on the Authority Nutrition website listing 10 proven benefits of kale:

We don’t put kale in everything, but we do use it an awful lot of things and it has proven very popular with you, our customers.

Here are some of our kale-based dishes, including a juice and a smoothie (they work!!!):

  • The MEAN GREENS juice comes with kale and spinach, cos, celery, cucumber, flat leaf parsley, apple, lemon, ginger and mint. And it’s gorgeous!
  • The KALE-KETO CRUSH smoothie has lightly steamed kale with coconut milk, coconut oil, cider vinegar and Sun warrior powder. You will love it!
  • The KALE CRACK SALAD comes with tahini, seeds and raisins. Simple but effective!
  • The PALEO CAESAR SALAD comes with free-range Irish roast chicken, kale, tahini, lemon juice, garlic, pumpkin seeds, sunflower seeds, sesame seeds and tamari. This Caesar dressing means kale has never tasted so good!
  • The BEEF CRACK KALE SALAD has rare Irish beef, Asian dressing, Portobello mushrooms, quinoa, nutritional yeast and crushed walnuts. This a particular favourite of Domini’s – and it’s not hard to taste why.

We hope you enjoy them all!!

Team Alchemy




Our Alchemy Granola Bars are one of our most popular healthy treats here in our Leeson Street shop as well as in our new pop-up horsebox in Kildare Village. And like a lot of the healthy eating recipes devised by Domini Kemp and her fellow chefs for Alchemy, they are also simple to prepare at home while also being super-tasty.

So here's the recipe below.

Gluten-free granola bars


  • 200g gluten-free oats
  • 200g dried dates, chopped
  • 100g dried figs, chopped
  • 75g goji berries
  • 75g dried blueberries
  • 75g raisins
  • Two tbsp flax seeds
  • Pinch cinnamon
  • One to two tsps vanilla extract
  • Two tsps pumpkin seeds
  • Three frozen bananas, semi-thawed and broken up in a blender into ‘banana mush’


  1. Pre-heat the oven to 150C.
  2. Put the dates and figs in a saucepan, cover with twice the amount of water, and simmer for 45 minutes until it’s a sloppy, sweet liquid.
  3. Add the blueberries, raisins, flax seeds and cinnamon, then mix well. Add in the oats, vanilla, pumpkin seeds and bananas. Pour into a baking tray, or brownie tray lined with parchment, and bake for about 45 minutes.
  4. Cool the mix down in the tin, then cut it into bars, wrap in parchment paper and freeze. Just pull them out as you need them – they thaw very quickly and I’ve even eaten them while frozen as they go chewy instead of hard.

Many thanks and we hope you enjoy them!
Team Alchemy




This week, we have a gorgeous recipe for you from Domini's best-selling low-carb, high-fat cookbook, The Ketogenic Kitchen. Co-authored with nutritional therapist Patricia Daly, it's a must-have for anyone interested in LCHF eating.

The recipe is for CAULIFLOWER, COURGETTE AND GOAT’S CHEESE PIZZA with a based made from cauliflower. As always with Domini's recipes, it's easy to make and really, really tasty.

Photo: Jo Murphy (

Domini says: "This would easily serve four to six people, but it is quite more-ish and surprisingly filling. I think it’s better when it cools down to room temperature. I used Old MacDonnells Farm goat’s cheese, though St Tola would also be soft enough to use."

For the base

  • 1 head cauliflower
  • 200g soft goat’s cheese
  • 1 egg
  • 1 tsp dried thyme
  • Sauce
  • Good glug of olive oil
  • 4 cloves garlic, peeled and crushed
  • 1 onion, peeled and diced
  • 1 red pepper, cored and roughly chopped
  • Pinch chilli flakes
  • 1 tin tomatoes
  • 1-2 tsp dried oregano
  • 2 bay leaves
  • Pinch smoked sweet paprika or cayenne pepper
  • Salt and pepper


  • 1 courgette
  • Olive oil
  • Black pepper
  • 100g of your favourite goat’s cheese


  1. To make the base, remove the green stalks (these are good when you’re roasting cauliflower, but don’t work here) and cut or break the florets into small pieces. Blend in a food processor on pulse mode until you make white “breadcrumbs” that look a little damp. Don’t over process, but do make sure it’s fully ground up.
  2. In a large bowl, mix the crumbs with the goat’s cheese, thyme and egg. It’s almost like beating sugar and butter together with no electric beater. I just did it with a spatula, and it’s easier if the cheese is soft and at room temperature. Eventually you will feel that everything is reasonably well distributed.
  3. Get a baking tray or brownie tin and generously line it with parchment paper. Then spread the “dough” onto the paper and pat down with the spatula. Put another sheet of parchment over it and smooth out the cauliflower with your flat hands so that it spreads out to about half an inch inch thick. You can set this aside and chill it (even overnight), while the sauce is cooking away.
  4. Cook the base on its own for about 20 minutes at 200 degrees/gas 6. It will start to look a little pale golden on top. Lift up the paper to check the underneath is okay. The edges may char a bit, but this is fine. Set aside to cool down.
  5. Heat up the olive oil and sweat the garlic, onion and red pepper. Do this for a few minutes. Add the rest of the ingredients and simmer over gentle heat for about 20 minutes. Remove the bay leaf, and when the sauce has cooled down, blitz until smooth in a blender. This will make too much sauce, but it can be frozen so you have some ready to go next time you want a homemade pizza sauce that’s a bit fruitier than normal.
  6. Cut the courgette on a mandolin, or very finely with a knife. Toss with a little olive oil and salt and pepper.
  7. When you are ready to do the final 10 minutes of cooking, spread a few tablespoons of sauce onto the pizza base, then top with slivers of courgette and scatter some goat’s cheese on top. Bake for another 10 minutes, until the cheese is just starting to melt.

Allow to cool and settle and serve. This is just as good cold, if not better.

Thanks and enjoy!!
Team Alchemy




Folks, our pop-horsebox is up and running in Kildare Village. We are beside So Collective, just up from Joe’s Coffee. Come along and check us out! We’ll be handing out free samples!

Here’s the menu:


  • Mean Green: kale, spinach, cos, celery, cucumber, flatleaf parsley, apple, lemon, ginger, mint
  • Gateway: spinach, cos, celery, pineapple, apple, pear, parsley, lemon, ginger
  • Anti-Everything: carrot, apple, fresh turmeric, lemon, ginger, black pepper, cold-pressed flax oil
  • Beat It: beetroot, spinach, cos, celery, flat-leaf parsley, apple, lemon, ginger


  • OMG: banana, dates, almond milk, almond butter, vanilla extract, cinnamon, HPS
  • Green Brute: avocado, cold pressed green juice, almond milk, spinach, banana,dates, lemon juice, ginger
  • My My Milkshake: banana, espresso, raw cacao, maple syrup, almond milk
  • Berry Buddy: banana, strawberries, blueberries, acai powder, coconut water, HPS


Granola Bar, Cashew & Choc Chew Bar, Chia & Chocolate Cookie, the legendary Bounty Brownie and, of course, our delicious Protein Balls and Spirulina Balls.

We also have our famous Bone Broth, our gorgeous Sweet Potato Soup and our Turmeric Tonic as a shot or tea.

Plus coffee from The Barn Berlin and teas from Clement & Pekoe.

And if you want our healthy salads, Joe’s has them!

You can’t go wrong!

Team Alchemy


1 Comment


Alchemy Juice Co is delighted to be occupying one of the cool pop-up horseboxes being operated in Kildare Village by Domini and Peaches Kemp. They have already had in some really cool brands including Hatch & Sons (see photo) with more to come including Wild Berry Bakery (Susan Robbins Fehily’s sweet treats), Luxe Gelato and Bean & Goose.

The Alchemy horsebox will be up and running for a week from Tuesday, May 9th. To celebrate and to give you a taste of what we do, we will be doing special free samplings in Kildare Village on Tuesday from 12-3 pm, on Saturday (May 13) from 12 -3 pm and on Sunday (May 14th) 1-4 pm.

You will be able to taste our smoothies (OMG, Berry Buddy, Green Brute, My My Milkshake), our Bone Broth, our Turmeric Tonic, our juices (Mean Green, Beat it, Gateway, Anti-Everything) and our healthy treats at different times

For more on all these, go here:

And we hope to see you in Kildare Village next week!

Team Alchemy

1 Comment



Great short interview by the guys in Kildare Village with Alchemy and Joe’s Coffee co-founder Domini Kemp. She gives her top tips for maintaining a healthy lifestyle on the go without depriving yourself of the occasional treat!

Photo: Aidan Crawley

Photo: Aidan Crawley

KILDARE VILLAGE: What is your favourite menu item from Joe's here in the Village?
DOMINI KEMP: So the thing I love about Joe's is not just the great coffee, we also have an amazing range of Alchemy cold-pressed juices as well as wheat-, diary- and sugar-free lunchboxes which are great if your following a low-carb diet.
KV: What is your top tip for healthy eating?
DK: People are always looking for the magic or the silver bullet when it comes to dieting and I think it all comes down to what suits you. For me, that means a low-carb diet, plenty of whole foods and great green vegetables such as kale and broccoli.
KV: What is your top tip for healthy eating on the go?
DK: My top tip is if you're travelling or on the go and you probably can't eat that well, I think a green juice is fantastic and also some nuts, so for me cashew and macadamia nuts are brilliant snacks to have. One of the things we have done with the upcoming range is to make sure that the nutritional information is available on the lunchboxes, so if you're interested in your carbs and protein and fats, all that information is there which is really helpful!
KV: We know that you recently spoke about your perfect yoga hideaway in the Sri Lankan jungle ( Have you any spots in Ireland where you could recommend to escape for the mind, body and soul?
DK: The Burren in County Clare is a really magical place, just going for walks, the beaches, amazing food, great producers, it’s a really special place. When you go there, you just realise: “Oh my goodness, Ireland is amazing!” It really is, it’s special, it’s almost spiritual and I have to say it’s a lovely place to go for a break.
KV: And with that in mind, what tips can you give for those who don’t want to fall off the diet wagon when on holidays?
DK: It’s really hard! That’s my honest answer and I tend to not be too precious about it when I’m on holidays. Recently, I was in Galway and there was amazing sour dough bread, just ridiculously good stuff that I wouldn’t normally eat and I think a big part of living is being able to just relax and enjoy yourself, so the main thing is when you are falling off the wagon look at your portion size but also be prepared to do the work the following couple of weeks! And just don’t beat yourself up! Enjoy it, live in the moment because good food is so, so special.
KV:  Finally, what are your go to, guilt-free summer treats?
DK: My idea of a healthy treat is actually a range of ice-cream which we have developed for Alchemy and it is all wheat-free, gluten-free, dairy-free and refined sugar-free and we’ve got some gorgeous toppings on it; it is served out of a “99” machine, so it is a much healthier “99”! It’s really delicious and it is a treat; obviously there is some sugar in there with bananas and dates and so on, but certainly lots of nutrients and goodness, a decadent but slightly healthier treat.

For more on Joe’s in Kildare Village, go here:

Team Alchemy




As you know, we take our coffee pretty seriously here in Alchemy. This is partly because of our association with Joe's speciality coffee shops and with coffee aficionado Roark Cassidy and Joe's head barista Mate. That's one of the reasons we also use beans from The Barn in Berlin.

However, Alchemy founder Domini Kemp is also pretty serious about good coffee.  So we decided to share this great piece in The Irish Times recently about what speciality coffee kit the pros use at home to get the best brew.

Here's what the Barn-loving, Chemex-using Domini had to say: 

“The MoccaMaster is a really sophisticated machine which makes excellent coffee and looks absolutely gorgeous. So although I currently use a Chemex which is a really simple way of making delicious coffee, I am going to get the MoccaMaster – because all you have to do is press a button, it’s so easy. Our main roaster at Joe’s is Ralf Rueller from The Barn in Berlin. Their roasting style is Nordic and they take great pride in sourcing ethically and sustainably so this is what I drink at home – buying in small quantities (€11.50-€12.50) and going through it quite quickly. I should also be grinding my coffee, but know my limits in the morning so I understand why some people say making fresh coffee is too much hassle, but delicious coffee is like delicious food, you get back what you put in.”

To read the full piece, go here:

Team Alchemy