At the end of the day, the Irish like to enjoy a drink! Flaunted for its health benefits, It turns out that a glass of red wine may have some perks when consumed in moderation. Shared below for a few recipes of the Irish diet to enjoy with that glass of the fruit of the vine.
Healthy Irish foods
Learn to eat all things green - broccoli and celery, mint and parsley, apples and pears, cucumbers and kale. Your options are unlimited, you can juice, bake, or cut up a salad, all these greens promote healthy skin that glows, digestive wellness, and support a healthy immune system.
Potatoes are rich in potassium, and help prevent a hangover and eating the skins will provide fiber in your diet. Enjoy potatoes with your green vegetables, and experience skin-tastic results - the potassium hydrates the cells while the greens remove toxins.
Cabbage detoxifies the blood and liver and is great fresh or cooked. Fermented, cabbage, commonly known as sauerkraut, provides the healthy bacteria, which aids digestion and prevents a cold by supporting the immune system.
Make colorful vegetables your best friend. Strive to eat a vegetable to represent each color in the rainbow daily to get in all of the protecting plant nutrients provided by Mother Nature.
Irish stew is a hearty meal to come home to during the cold winter months It doesn’t get any better than a healthy pot of vegetables, broth and lean beef.
Incorporate oysters and fish in your diet. Seafood has always been an essential ingredient the Irish. Oysters contain vitamins and minerals that claim to heal an array of serious health problems. They are high in calcium, niacin, and iron, and a great source of protein. Omega 3, a fatty acid in oysters will also lower cholesterol levels.
Irish Soda Bread is a delicious, easy food to make for your St. Patrick’s Day festivities. Made with buttermilk, sugar, raisins, and, of course, baking soda - the key ingredient. Soda bread is a simple recipe, its flavors come together to make a delicious but mellow quick bread. It’s soft, but still crumbly like a scone and the inside is dense and moist. It’s perfect straight from the oven and goes will when served with tea or coffee.
Irish potato soup uses simple ingredients, which in years gone by were readily available in rural Irish kitchens. There are seven ingredients – butter, cream, potato, onion, stock, and salt and pepper to taste. Give these traditional recipes a try this St. Patrick’s Day!
• 24-shucked oysters
• one egg, beaten
• 1/4-cup milk
• salt & pepper
• 1-cup fine breadcrumbs
• oil for cooking
• 4 French rolls
Place the oysters in a pot of boiling water and cook for three minutes. Remove, drain and dry the oysters. Beat the egg with the milk and season with salt and pepper. Dip each oyster into the egg mixture and roll in the breadcrumbs. Heat fat to frying temperature in a skillet. Fry each oyster for a few minutes on each side, or until golden brown. Drain on absorbent paper. Serve on toasted crusty rolls. Serves four.
Irish Soda Bread
• 2 cups unbleached all-purpose flour
• Two tablespoons brown or granulated sugar
• One-teaspoon baking soda
• 1/2-teaspoon salt
• Three tablespoons butter, cold and cut into 1/4-inch cubes
• 1 egg
• 3/4-cup buttermilk
• 1/2-cup raisins (optional)
Preheat oven to 375°F. In the bowl of a stand mixer, combine flour, brown sugar, baking soda, and salt. Gradually add in butter and mix with paddle attachment until crumbly. In a small, separate bowl, whisk together buttermilk and egg. Pour into flour mixture and mix until just combined. The dough should be shaggy and a little wet, but not too much. If it's so wet that you can't hold it in your hands, add 1 tbsp. of flour at a time until it comes together. Do not knead. Fold in raisins, if desired. Shape dough into a round loaf and place in the center of a lightly greased cast-iron pan or a parchment paper-lined baking sheet. Cut a 1/4-inch deep cross on the top of the dough. Bake 30-35 minutes or until golden brown (you may need to tent aluminum foil over the top of the loaf in the oven if it's browning too fast). Serve warm.
Traditional Irish Potato Soup
• 1 large onion
• 3 medium potatoes
• 2 ounces of butter
• 4 cups of chicken stock
• 1/2 cup of cream
• salt and pepper to season
• parsley to garnish
Peel and dice the onion and potatoes. Melt the butter in a large saucepan. Add the onion and cook for one minute coating thoroughly in butter. Insert the potatoes and toss well with the onion and melted butter. Cover the saucepan and sweat the vegetables for 10 minutes, shaking the pot every few
minutes to prevent sticking. Pour in the stock and simmer the soup for 20 minutes until the potatoes are tender. Turn off the heat and allow to cool, Purée the soup using a hand-held blender or in batches in a blender. Add the cream and mix well together. Season with salt and pepper. Reheat to serve, and garnish with a swirl of cream and parsley.
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