ThriveTeam, Author at Thrive Festival - Page 2 of 22
5th April 2019

Delalicious – Ginger & Mint Yellow Curry

Check out this delish Ginger & Mint Yellow Curry that Sinead Delahunty of Delalicious whipped up for us at Thrive Festival! Sinead says: It is seriously one of the easiest dinners you can make, can be made a million different ways and always results in leftovers for the freezer or for later in the week – I do love a good batch-cook! Switch up the vegetables depending on what is in season or what’s in your fridge. Any root vegetable instead of the carrots will work perfect and broccoli, spinach, green beans or even sprouts instead of the courgette could be used. I would suggest adding any leafy green vegetables just before serving to keep their texture. Of course any kind of beans can be used to replace the butter beans. Ingredients: 2 tsp oil 2 small onions, diced 3 cloves garlic, minced 1 inch fresh ginger, grated 1.5 tsp ground […]
31st January 2019

Integrating Ayurveda Into Your Lifestyle – With Jasmine Hemsley

Composed of the Sanskrit “Ayur,” meaning life, and “Veda,” meaning knowledge, Ayurveda is the science of life. This holistic system of wellbeing developed in India some 5,000 years ago as a way to help people sync with nature and thrive in an ever-changing environment. This knowledge was passed down as an oral tradition until around 1000 BC, when it was inscribed as part of “the Vedas,” an ancient body of texts that are still sacred today. Ayurveda is often considered to be one of the oldest medical systems, and is certainly the most developed. In some parts of India, Ayurveda has been the only system of healthcare since it was first developed, although it was banned under British rule between 1835 and 1947. Thankfully, the tried-and-tested practice survived underground until India reclaimed its independence, when Ayurveda became recognised as a medical system in its own right. Below are Jasmine’s 5 top tips […]
8th April 2019

Holly White’s Berry and Coconut Cream Vegan Pancakes

Check out this delish Berry and Coconut Cream Vegan Pancakes – that Holly White whipped up for us at Thrive Festival! Holly says: I set out to make these today – the day before pancake Tuesday – thinking it would be easy to make a vegan pancake. Four attempts later I had an extremely messy kitchen, a near empty pantry and a full dishwasher but these simple delicious creations. In the end the simpler methods worked better which I am delighted as I wanted to make something that used easily accessible ingredients. Arrowroot naturally thickens and will create a fluffier lighter pancake. If you make the batter first and then the coconut and raspberry layers, which take about twenty minutes, even that is enough time. The batter holds overnight also if you find there’s more than you can eat in one sitting.   Ingredients: Vanilla Coconut Cream 1 can of […]
8th April 2019

Delalicious – Fruit & Nut Couscous Salad

Check out this delish Fruit & Nut Couscous Salad – that Sinead Delahunty of Delalicious whipped up for us at Thrive Festival! Sinead says: Couscous is a perfect option for batch cooking. Cooking in batches at the start of the week or over the weekend is the secret to maintaining a healthy diet or working towards a nutrition goal. As it is officially summer at home in Ireland, it’s time for salads. Adding some grains to your salad is an easy way to bulk up your lunchbox at work. I have used giant or Israeli couscous here but regular couscous, bulgur wheat, rice or quinoa would be perfect replacements. Serves 4 as a side. Ingredients: 200g couscous grain 400ml boiling hot water 1 tbsp ground cumin 2 tbsp almonds, roughly chopped 1 tbsp dried apricots, roughly chopped 2 tbsp olive oil 1 tbsp lemon juice Method: Mix the couscous with the water […]