If you’re eating more healthily this January - and indeed hoping to do so all year - it should never be a chore. That’s what we’re all about here in Alchemy in Kildare Village. We create healthy dishes and lots of choices so eating healthily is something you can enjoy! From soups and salads to hot pots and pho, you’ll find something for everyone!
Check out our menu here: http://www.alchemyjuice.ie/welcome/#menu
Thanks so much to all the fabulous entrants to our healthy treat competition! You are a very, very talented bunch!!!
We will get back to you soon with the announcement of the short-list for the 'cook-off' here in Kildare Village on January 26th with judges Indy Power (The Little Green Spoon) and Domini Kemp.
Watch this space!
We’ve been asked to give you folks a bit more time to get your entries in, so we’ve extended the deadline to Tuesday, January 15th!
So . . .
WHAT? Submit your fave original healthy treat recipe (with pic) to email@example.com
WHEN? Before Tuesday, January 15th
THEN? The top 10 will enter a cook-off on January 26th here in Kildare Village judged by Indy Power of The Little Green Spoon and our own Domini Kemp.
AND? You could win a €300 gift card for Kildare Village!
SO? What are you waiting for!?!!
GET YOUR COOKING CAPS ON!!!
We are running a really cool competition with the superfab Indy Power of The Little Green Spoon! We want you to submit your original Healthy Treat recipe. We will then compile a short-list and these will then enter a cook-off on January 26th here in Kildare Village. This will be judged by Indy and our own Domini Kemp. You could win a €300 gift card for Kildare Village!
So get your fave healthy treat recipe in now!
The competition is open to all. For more information, terms and conditions and to enter, please email firstname.lastname@example.org
It’s cold out there and when you’re doing your Christmas shopping here in Kildare Village (www.kildarevillage.com), you need to make sure you’re warmed up. Which is where Alchemy’s range of new hot dishes comes in.
We have, of course, our legendary Bone Broth, made with filtered water, grass-fed beef bones (cooked for 12 hours), onions, garlic, turmeric, lemongrass, chilli, bay leaf, ginger, Himalayan pink salt, pepper, leek and carrot. We also have our regular soups of the day, ranging from Sweet Potato to our gorgeous Tomato and Basil Soup.
However, we also have a range of new HOT POTS developed by Domini Kemp and her chefs. These are served with rice or cauliflower rice and we have different ones including Chicken & Leek Casserole, Beef & Guinness Stew, Vegan Paleo Stew and Chorizo & Chickpea! All super-tasty hot dishes!
We also do two different pho:
BEEF, GINGER & SEAWEED PHO: This is made with our famous bone broth, charred Irish beef, ginger, spring onions, garlic, lemongrass, chill and glass noodles. It is wheat-free and dairy-free.
CHICKEN & LEMONGRASS PHO: Also made with our bone broth, this comes with charred chicken, ginger, spring onions, garlic, lemongrass, chilli and glass noodles. It is wheat-free and dairy-free.
We hope you enjoy this hot and tasty range of dishes while you’re shopping in the village.
Folks, we are delighted to announce that we opened our newest venture in Kildare Village Retail Park in October and we have been flying ever since.
First, we’d like to thank you all for your words of support and all your best wishes. That means everything to us. We’re all about you and providing you with what you want and what’s good for you.
Second, as well as our regular juices, smoothies, soups and legendary bone broth, we have added a whole new range of salads. These include KOREAN CHICKEN SALAD, CHILLI BEEF NOODLE SALAD, SALMON MISO BOWL and our VEGAN SUPER CAESAR, which we think will become a bit of a favourite.
We also have a range of new dishes including different daily hot pots. Then we have some really gorgeous pho: BEEF, GINGER & SEAWEED PHO and CHICKEN & LEMONGRASS PHO. And we have added two gorgeous Vietnamese-style banh mi sandwiches to the menu: BANH MI with charred chicken, pickled vegetables, coriander, mint, tahini, chilli and lime dressing and a VEGAN BAHN MI with roast Portobello mushrooms, pickled vegetables, coriander, mint, tahini, chilli and lime dressing.
We are also thrilled to be working with Dublin specialty coffee company Cloud Picker Coffee Roasters. We are already getting great praise for their coffee! And we can add that they are a great team to work with!
Their coffee also goes well with our new range of treats here in Kildare Village, which include:
INDY POWER’S TAHINI & HAZELNUT BALLS
So come and see us in the village!!!
You can check us out here on the Kildare Village website: https://www.kildarevillage.com/en/food-and-drink/alchemy/
Alchemy founder Domini Kemp explains to Emma Costello of RSVP magazine how reducing her carb intake while undergoing treatment for cancer helped to turn her life around
There are a myriad of diets coming at us these days and with so many to choose from deciphering the fact from fiction can be a challenge.
Almost 40% of the Irish population is now classed as overweight, while a huge proportion suffer from illnesses that are aggravated by inflammation leading to a search for healthy options.
Domini Kemp, the celebrity chef and co-author (with nutritional therapist Patricia Daly) of the award-winning book The Ketogenic Kitchen, is a champion of the keto diet.
What is the keto diet?
A keto diet is a low-carb diet that switches the body from burning sugar found in carbs to burning fat as a source of energy. When your primary energy is coming from carbs, your fats are not needed and are therefore stored.
After eating any carbs, from a pizza to a potato, they turn into sugar in your blood. But if you replace these carbs with fats and protein your body will switch to burning fat.
When this happens your body enters a state of ketosis. Optimal ketone levels offer many health, weight loss, physical and mental performance benefits. Domini first explored the diet when she was undergoing treatment for cancer.
“I was diagnosed with cancer for the second time in 2013,” she says.
“Whilst undergoing conventional treatment for breast cancer, it was clear that keeping my blood sugar stable was a good thing.
For some cancer patients, weight loss can be undesirable, but for many of us, weight gain during chemotherapy can lead to poorer outcomes.
So I started to eat low carb – not ketogenic – by restricting processed foods and avoiding all sugar. I met my co-author, Patricia, who was using the ketogenic diet to manage her lifestyle post her cancer diagnosis.
Our approaches to our diets differed, but we wanted to write a book about introducing a low carb and a ketogenic diet.” Five years later, Patricia is still on the ketogenic diet and is thriving on it, while Domini sticks to a low carb diet 80% of the time – but embraces the ketogenic diet for three weeks every year to allow her system reboot.
Low carb is approx 50g of carbohydrate a day, while the carbohydrate allowance on the ketogenic diet is around the 20-30g mark, depending on the individual.
An average apple contains approximately 20 grams of carbs, an average potato around 40 grams, while a small thick base pizza contains around 160 grams. It can take up to three weeks to reach the state of ketosis.
What are the benefits?
Domini understands that it can be a challenging diet, but says the results for weight loss and general health can be quite dramatic.
“It has gained in popularity in recent years due to its effectiveness in controlling blood glucose levels and has become popular among those looking for significant weight loss as well as endurance athletes,” she says.
"A whole host of metabolic benefits are introduced when you are in ketosis, but probably the biggest difference is the fact that your blood sugars don’t fluctuate as much, which reduces cravings and other symptoms associated with a blood sugar rollercoaster.
"It’s also fair to say that the tech world is becoming very interested in it as they recognise the mental clarity and other benefits it brings!”
As for the drawbacks? The healthy-eating advocate explains: “It can be challenging to comply with and it is certainly not for everyone.
"But a well designed ketogenic diet can be a great way to give your system a ‘break’ from the metabolic havoc that high carb diets have on our health. Anybody having an underlying condition (e.g. compromised liver or kidney function, immune deficiencies, diabetes or other chronic illnesses) needs to be supervised medically, but most people can enjoy a low carb diet, so that’s a good place to start!”
Domini believes that carbs should be approached with an open mind.
She adds: “I adore carbs, but they don’t adore me. I used to eat a low-fat, high carb diet and it did not suit me. I struggled to keep my weight off, was always ‘hangry’ and felt sluggish and sleepy after every meal.
Now, I’m a stone lighter, can fast for 24 hours quite easily and feel better. Knowing my blood glucose is low and hearing my oncologist comment on my low HbA1c helps me feel like I am on the right track.”
Ketogenic or Atkins?
There is probably less emphasis on the protein side with keto.
On an Atkins diet, protein is pushed more (think steak and eggs for breakfast) whereas on a well designed ketogenic diet, the emphasis is really on healthy fats and non-starchy vegetables (dark, green leafy ones) as well as smaller quantities of good quality oily fish and other proteins.
Find out more information on www.theketogenickitchen.com
This article first appeared in RSVP: https://www.rsvplive.ie/life/food/keto-diet-you-need-know-12455617
If you’re looking for a nice lamb recipe with a bit of a twist this Easter, check out this gorgeous recipe for Lamb Skewers by Domini. Really tasty and the whole family will enjoy them.
Lamb Skewers with Pistachio Aioli
Domini writes: “The rosemary skewers were very easy to make but don’t feel pressure to use them; wooden or metal ones work too. The only reason I used the rosemary ones was that the ones that had survived the winter in my garden were so stalky and tough that I decided to give them a final hurrah in the frying pan.
“The pistachio aioli is wonderful. It is so good that I urge you to slather it on all sorts of fish and chicken or even just keep it to blob on some cooked broccoli. The colour is gorgeous and even though minced lamb can sometimes be too ‘lamby’, this recipe was delicious. The aioli will make more than you need for this recipe, but it becomes a tad addictive after a while, so embrace the extra quantity for use for the rest of the week.”
Lamb Skewers (serves 4 as a starter or part of large buffet)
- 500g minced lamb
- Good pinch salt & ground black pepper
- 2 cloves garlic, peeled and crushed
- Small bit of olive oil in a bowl or saucer
- 4-6 rosemary stalks or wooden skewers (soaked) or metal ones
- Mix the lamb, salt, pepper and garlic. Then mould an equal amount of meat on the skewers or stalks using your hands that you should dip into the oil. Then put them all on a plate and chill, covered in the fridge until ready to cook.
- When you are ready to cook, heat up a bit more olive oil in a large non-stick frying pan and when it's nearly smoking, fry the skewers on each side until good and brown. You want them to form a good, dark crust so that they will stay fixed onto the skewers. Turn them over in the pan and shake them gently. You don’t want to manhandle them but rather coax them, into cooking on all sides.
- Put on a large platter or individual plates with blob of the aioli and mixed leaves.
- 110 g shelled pistachios
- Big bunch parsley
- 2 tsp. olive oil
- 2 tbsp. capers
- 1 egg yolk
- 3 cloves garlic, peeled and crushed
- Plus 100 ml olive oil
- Juice of 1 lemon
- Splash sherry vinegar
- Small squeeze honey
- Salt& pepper
- Extra 50 ml olive oil or water
- On pulse mode, whizz the pistachios and parsley until they form a coarse and slightly chunky crumb. You may need to give them a shove with a spatula so that you blitz them in an even fashion. Add the 2 tsps of olive oil and capers, give it one final blitz and once you have an even crumb, leave it in the food processor.
- In a bowl, whisk the egg yolk with the garlic and then very slowly, start adding the olive oil until you can feel it emulsifying. Then you can add this a bit more steadily. Once you are at the halfway point of adding the 100 ml olive oil, mix in the lemon juice and then continue with the rest of the oil.
- Then add this to the ground up pistachios along with the splash of sherry vinegar, squeeze of honey and some salt & pepper. Process and then you can add either another 50 ml of olive oil or water, depending on how loose or rich you want to keep it. Do this until you get the desired consistency, but taste and adjust the seasoning. You may need to add more lemon juice, sherry vinegar or salt. Refrigerate until ready to use.
Thanks and enjoy!
We never thought we’d be posting a Domini Kemp recipe for Fish & Chips but this one she did on RTE’s Today show is just gorgeous! And, as always, it’s supertasty, superhealthy and super easy to prepare. It will also please all the family and if you’re lucky, you may even have most of the ingredients in the fridge, freezer or cupboards!
INGREDIENTS (serves four)
- 100 g coconut flour
- Good pinch sea salt
- Loads of black pepper
- 4-6 skinless white fish fillets , cut into strips (approx 600g)
- 2 eggs
- Olive oil
Preheat oven to 200 C. Mix the coconut flour with the dried ingredients. Beat the eggs and together and drop the fish into the egg wash and then plop it into the "flour" and put on an oiled non stick baking tray or tray lined with parchment paper. Drizzle with a bit more oil and then bake in a hot oven until browned and crisp. This might take about 20 minutes in total and half way through cooking, it's good to turn them over (gingerly) so they can brown on both sides.
- 2 sweet potatoes
- good pinch smoked sweet paprika
- good pinch thyme
- goof pinch salt
- drizzle olive oil
Cut the sweet potatoes into wedges. Toss with other ingredients and bake until tender.
Simple and quick!
Team at Alchemy
Ireland take on Wales in the Six Nations this weekend, so if you're looking for the perfect recipe to feed rugby-watching folk, here's Alchemy founder Domini Kemp's Six Nations Stew. It is delicious, easy to make and a real crowd-pleaser!
Domini writes: 'This is a robust, unctuous stew that appeals to all ages. Try to make it the day before and re-heat the next day as it makes life a whole lot easier. This fed eight adults, one teenager and three children and provided enough for three leftover dinners the next day. To be safe, let's say it feeds 12 adults.'
- 3 kg diced lamb
- Olive oil
- Salt & pepper
- 6 red onions, finely sliced
- 3 tsp Chinese five-spice powder
- 1 big pieces ginger, peeled and grated
- 1 head garlic, peeled and sliced
- Good squeeze harissa (optional)
- 1.5 litres stock
- 4 tins tomatoes
- 4 bay leaves
- 400 g stoned prunes
- 50 ml soy sauce
- 50 ml maple syrup
- In a large frying pan, fry the lamb in batches in olive oil, season well and set aside. Meanwhile, in another heavy-based saucepan (or two; I had to use two as I didn’t have one big enough), sweat the onions in some olive oil until soft. Add the five-spice powder, ginger, garlic and harissa to the onions and mix well. Cook out for another few minutes. When the lamb is all done, add to the saucepan, mix well and de-glaze the frying pan with some stock and pour it into the saucepan.
- Add the tinned tomatoes and bay leaves along with the rest of the stock. Mix well and bring up to the boil, then simmer for about and hour and a half. I kept the lid on, but after about an hour, removed it so that it could reduce and thicken up. Stir occasionally and then add the prunes and soy sauce and maple syrup. Cook for another 20 minutes and then cool slightly and taste. Adjust the seasoning as necessary.
Thanks and enjoy.
Some great news! Domini is doing three cooking demos around the country in the next two weeks. You can catch her in the Avoca shop in Kilmacanogue, Co Wicklow on Tuesday, February 13th, in the Ashdown Park Hotel in Gorey, Co Wexford on Thursday, February 15th and in Ballymaloe in Cork on Sunday, February 25th.
We’ve pasted links below here so you can get more information and book your place.
- Avoca Handweavers, Kilmacanogue, Co Wicklow at 9.45am on Tuesday, February 13th: https://avoca.digitickets.co.uk/event-tickets/13459?catID=12228& (Click "Avoca Kilmac", then "Avoca January Cookery Demo - New Year, New You2)
- Ashdown Park Hotel & Leisure Centre, Gorey, Co Wexford at 7.30pm on Thursday, February15th: https://www.freedomfit.ie/events/2018/2/15/cookery-demonstration-with-domini-kemp
- Ballymaloe, Co Cork as part of Good Living Day 2018 on February 25th starting at 09.30am: https://www.eventbrite.ie/e/ballymaloe-good-living-day-2018-tickets-41454139447
We hope you can make one of them and get some great tips on cooking healthily for you and all the family.
It’s officially the first day of spring so what better time than now to share this gorgeous Domini Kemp lamb recipe with you. Not only that, but there’s a bonus salad recipe so we can all look forward to the salad days ahead. Domini made this recently on the Today Show on RTE and, needless to say, it’s very tasty, very healthy and easy to prepare. We hope you enjoy it!
LAMB SHOULDER WITH CHICKPEA SALAD
INGREDIENTS (serves 4-6)
- 1 shoulder of lamb
- 1 head garlic, left whole, skin on
- 2 tsp fennel seeds
- Squeeze of honey
- Salt and pepper
- 1 tin chickpeas, drained and rinsed
- Olive oil
- Salt and pepper
- 1 tsp each fennel and cumin seeds
- Shoulder of lamb, shredded
- 1 Chinese cabbage, finely sliced
- 1 yellow pepper, finely sliced
- 1 pack feta, roughly broken into cubes
- 100ml olive oil
- 2 tbsp sherry vinegar
- big squeeze of honey
- salt and pepper
- large bunch of mint, finely chopped
- salt & pepper
- Preheat oven to 180C degrees. Wrap the joint tightly in tinfoil – two layers if you can – and place in a roasting tin and roast for 3-4 hours, until it’s falling away from the bone.
- Halfway through cooking, take it out of the oven and turn the joint over, season well, including the honey and fennel seeds, and then place it back in the oven.
- When it’s done, let it cool, remove the bone and shred the meat, which will have a moreish caramelised finish in places.
- If, however, it’s too fatty at this stage, put it back in the oven for another 40 minutes or so, without foil to let the fat render off.
- For a simple roast dinner, serve with crispy potatoes, roasted carrots and parsnips, and gravy. If you can resist eating the whole lot and happen to have some left for the next day, try the salad below.
- Grill the lamb until sticky and crisp.
- Toast the chickpeas on a tray in the oven for about 15 minutes with a little olive oil, some salt and pepper, and the fennel and cumin seeds. Leave aside to cool.
- Make the dressing by mixing all the ingredients together and adding the finely chopped mint at the end.
- To assemble the salad, toss all the ingredients together with the dressing.
Really nice recipe here for Lamb Rendang from Domini which ticks all those January boxes: hearty, healthy and wholesome! It also has very easy-going flavours and will appeal to everyone in the family from kids to grannies and all in between!
Ingredients (serves 4 plus leftovers)
- 1 tbsp coriander seeds (6g)
- 1 tsp cumin seeds (2g)
- 1 cinnamon stick (2.3g)
- 4 cloves (1g)
- Good pinch dried chillies (2g)
- 2 tsp turmeric (4.4g)
- I tbsp coconut oil (27g)
- 2 onions, peeled & chopped (300g)
- Big knob ginger, peeled & sliced (10g)
- 6 cloves garlic, peeled and sliced (12g)
- 2 stick lemongrass, finely chopped (4.8g)
- 1 kg diced lamb (1kg)
- Salt & pepper (3g)
- 1 tin coconut milk (400g)
- Bunch coriander (12g)
- Put all the spices in a large saucepan and gently heat for a minute to dry-roast them. Either grind them up or pour into a cup and crush them with the end of a rolling pin.
- Pour the crushed, dry-roasted spices back into the saucepan and add the coconut oil. Add the onion, ginger and garlic and sweat for a few minutes.
- Add in the meat; mix well so it is well coated in the spices and season well with salt and pepper.
- Add the coconut milk. Cook for at least two hours on a very gentle heat. I didn’t keep a lid on it as I wanted it to reduce, but do give it the occasional stir as it tends to burn the bottom of the pan. Eventually the meat should be incredibly tender, and the sauce nice and thick.
- Adjust the seasoning and serve with loads of chopped coriander and on some boiled rice, but only a little!
This is one of those dishes that also tastes very good the next day! If it has dried out too much, just add a few splashes of water and check the seasoning.
Per portion (1/6 of recipe)
Thanks and enjoy!
Folks, you'll find our 'Golden Shots' turmeric tonics in all five Joe's coffee shops! They contain fresh turmeric juice, lemon juice, ginger, black pepper and flaxseed oil and can be consumed either as straight-up shots, with juice or water or added to hot water to make a warming winter tea!
Tasty and very, very good for you!
With the weather this cold and Christmas looming large, we thought we'd share Domini's recipe for the Alchemy Juice Co Bone Broth with you again. It's a 'cracker' of a dish and is easy to make. Everyone can enjoy it too as it's supertasty! You can use chicken bones or turkey ones!
- 1 leftover chicken/turkey carcass
- Small bunch spring onions
- Bunch fresh coriander
- 2 sticks lemongrass (outer leaves removed), finely chopped
- 4 lime leaves
- Large knob ginger, peeled and finely sliced
- 4 cloves garlic, crushed
- 1 tbsp fish sauce
- 1 tbsp miso
- Salt & pepper
- Juice of 2 limes
- Simmer your roast chicken or turkey bones in three litres of water for at least four hours with a splash of cider vinegar, with a lid on it. Even though you have a lid on it, you might need to top it up so that the bones are covered.
- After it has cooked for four hours, take the lid off and let it reduce down by a third. At this point, I spoon out the bones and throw them away. Then I cool the stock down by putting the pot in a cold “bath” in my kitchen sink.
- After about an hour, it should be cold enough to be transferred into a smaller pot or bowl, which can then fit in your fridge.
- When you are ready to make your broth, it couldn't be faster: in a large saucepan, heat the broth and then add all the other ingredients except the fresh herbs and miso. Simmer for 10 minutes to allow the flavours to infuse, before stirring in the miso (which shouldn't be boiled) and serving with chopped fresh coriander.
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.
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
- Heat the olive oil and (this is crucial) very gently sauté the garlic and herbs – this is almost an infusion.
- Add the water and ginger and season well.
- Simmer gently for five minutes, then take off the heat and let it sit for an hour.
- Reheat and serve with a little more olive oil and a poached egg, finely chopped spring onions and shredded seaweed.
Thanks and enjoy!
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.
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
- 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.
- 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.
- 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
- Stir the cashew nuts into melted chocolate and using a fork, take out small clumps and put them on the baking sheet.
- Before they cool down, sprinkle with toppings.
- Chill for an hour in the fridge. Enjoy!
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 email@example.com
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.”
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
- 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.
- 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.
- 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.
- 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.
- 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.