I’d like to thank the amazing team at Ebury – Lizzy Gray for taking a chance on me and Louise McKeever for all of her hard work to make this beautiful book what it is. Thank you to Smith & Gilmour for their wonderful design work and a huge thank you to my food shoot team for bringing my recipes to life, more beautifully than I could have ever imagined: Martin Poole for his incredibly gorgeous photography, Aya Nishimura for her stunning food styling and Charlotte O’Connell for helping to recreate all of my recipes so perfectly.
The Little Green Spoon includes over 100 gorgeous and healthy everyday recipes that don’t compromise on anything, least of all taste!
Indy Power aims to make mealtimes as simple as possible, and has marked every dish with vegan, paleo, gluten-free and dairy-free symbols so that you can easily identify the perfect food to suit the way you choose to eat. Her recipes will make you fall in love with healthy food that’s easy, accessible and perfect for sharing with family and friends.
Transforming how we view healthy food, Indy has created a stunning collection of nourishing dishes that taste just as amazing as they will make you feel.
Indy Power started her blog to share her love of food and went on to study Nutrition & Health Coaching. Her philosophy is that the way we eat and the ingredients we use can transform the way we look and feel. Indy has a weekly food column in the Irish Independent.
thelittlegreenspoon.com
EVERYTHING GRANOLA
RASPBERRY BUCKWHEAT PANCAKES
BANANA PECAN BAKED OATS
JUST PEACHY BIRCHER MUESLI
SMOKED SALMON, PEAS AND DILL WITH POACHED EGGS
GRAIN-FREE MAPLE PECAN GRANOLA
CACAO OVERNIGHT OATS
BUCKWHEAT WAFFLES WITH MAPLE PECANS
PINA COLADA CHIA PUDDING
BLUEBERRY BUCKWHEAT PORRIDGE
DIPPY EGGS AND SWEET POTATO SOLDIERS
FIG AND CINNAMON QUINOA PORRIDGE
MASALA OMELETTE
GRILLED SALMON BENEDICT
CARROT AND COURGETTE FRITTERS WITH POACHED EGGS
SMASHED EGGS WITH OLIVE OIL AND PROSCIUTTO
This granola is so crispy and crunchy and you can add in anything and everything you like. Use up any miscellaneous nuts or seeds you have lying around and adjust this recipe to your taste to create delicious granola just the way you like it.
MAKES 8–10 SERVINGS
150 g (5 oz/1½ cups) gluten-free oats
45 g (1½ oz/½ cup) desiccated coconut
110 g (4 oz/¾ cup) whole nuts (almonds, cashews, pistachios, etc or a combination)
75 g (2½ oz/½ cup) dried fruit (cherries, apricots, raisins, etc or a combination)
2 tablespoons seeds (chia, pumpkin, sunflower, etc or a combination)
25 g (¾ oz/½ cup) coconut chips
75 g (2½ oz/½ cup) coconut sugar
125 ml (4 fl oz/½ cup) coconut oil
Preheat the oven to 170°C/325°F/Gas mark 3.
Combine the oats, desiccated coconut, nuts, dried fruit, seeds and coconut chips in a large bowl.
In a saucepan, melt the coconut sugar and coconut oil together on a medium heat until all the coconut sugar is melted and you have a glossy mixture. Don’t worry if the coconut sugar and oil separate.
Pour the melted mixture into the dry ingredients gradually, while mixing, until well combined.
Spread the mixture out on a baking sheet lined with parchment paper and bake for about 25 minutes until golden brown and crispy. Toss twice throughout the cooking time.
Store in an airtight jar for up to 1 month.
These pancakes will make you so happy. Buckwheat flour creates light-as-air pancakes and they’re so easy to whisk up. Adding fruit or berries elevates them to a new level and raspberries have an amazing colour and tartness. Make these pancakes for brunch, piled high in a big stack in the centre of the table for sharing with a scoop of coconut cream and a drizzle of maple syrup.
SERVES 3
125 g (4 oz/1 cup) buckwheat flour
2 eggs
2 tablespoons maple syrup/honey
2 tablespoons melted coconut oil
1 teaspoon vanilla essence
1 teaspoon baking powder
250 ml (8½ fl oz/1 cup) almond milk, unsweetened
100 g (3½ oz/¾ cup) raspberries
coconut oil, for frying
Add everything except for the almond milk and raspberries to your food processor and blitz until well combined.
Gradually add in the almond milk and blend until you have a smooth, quite thick, but still runny mixture. If the mixture is too thick, add in another dash of almond milk.
Add the mixture to a jug and stir in the raspberries. Heat some coconut oil in a pan on a medium heat. Drizzle in enough mixture for your desired pancake size.
Cook until little bubbles form in the centre and then flip. Cook for another 30 seconds on this side until golden brown and then plate. Continue with the other pancakes, adding more coconut oil as necessary, stacking them on top of each other to keep them warm.
This is the most comforting way to start the day, whether you’re snuggled up for a winter breakfast in bed or sitting outside on a sunny morning. Banana and oats are a lovely combination and pairing them with toasted pecans, cinnamon and a hint of maple syrup is just sublime. It does takes a little time to cook, but your taste buds will thank you for your patience. It will fill your kitchen with the most wonderful smell, too.
SERVES 2–4
1 banana
1 egg
2 tablespoons maple syrup
25 g (1 oz/¼ cup) pecans
100 g (3½ oz/1 cup) gluten-free oats
250 ml (8½ fl oz/1 cup) almond milk
½ teaspoon ground cinnamon
Preheat the oven to 180°C/350°F/Gas mark 4.
Halve the banana and add one half to a large bowl. Add in the egg and maple syrup and whisk until you have a wet, mushy mixture.
Roughly chop the pecans and add them to the bowl along with the oats, almond milk and cinnamon.
Pour the mixture into your baking dish. Slice the other half of the banana and arrange the slices on top.
Bake for about 30 minutes until the centre is set but not completely dry and the top is golden brown. Serve hot.
A great breakfast that you can make ahead of time, yet tastes just as fresh and delicious as something made on the spot. The textures of the oats, coconut and flaked almonds taste heavenly soaked in the beautiful peaches and creamy almond milk. It will keep for 3–5 days in an airtight container in the fridge, so make it in a big jar and keep it for a few mornings. After the first day, top it up with a bit more almond milk to revitalize it a little before serving.
SERVES 4
100 g (3½ oz/1 cup) gluten-free oats
45 g (1½ oz/½ cup) desiccated coconut
50 g (2 oz/½ cup) flaked almonds
1 heaped tablespoon chia seeds
2 peaches
375 ml (13 fl oz/1½ cups) almond milk, unsweetened
2 tablespoons maple syrup/honey
Add the oats, coconut, flaked almonds and chia seeds to a large bowl and mix them all together.
Remove the stones from the peaches and add the flesh to your food processor with the almond milk and sweetener. Pulse until smooth.
Add the peach mixture to the dry ingredients and mix well. Cover the bowl, or add it into a large jar, and pop it in the fridge overnight (or for a minimum of 3 hours).
Serve as is or with a dash more almond milk and whatever toppings you like.
Smoked salmon and eggs together are a dream, in every sense. They make a perfectly balanced breakfast, full of protein and healthy fats, and they won’t leave you feeling bloated and full. This is a great way to spruce up the classic pairing and it only takes a few extra minutes. Dill, smoked salmon and lemon are made for each other, then add in some peas and a runny poached egg and you’ve got the ultimate breakfast.
SERVES 2
200 g (7 oz) frozen peas
1 handful of fresh dill
150 g (5 oz) smoked salmon
2 eggs
1 tablespoon olive oil
1 lemon
coarse salt and pepper
Start by boiling your peas for about 3 minutes. Don’t forget about them or they’ll overcook.
While the peas are on, remove any thick stalks from the dill sprigs and finely chop the leaves. Then, chop the smoked salmon into small chunks.
Drain the peas and rinse them with cold water to stop the cooking process. Put your eggs on to poach (here).
Add the peas, dill and salmon to a large bowl and drizzle in the olive oil and the juice of half the lemon. Sprinkle with coarse salt and toss everything together.
Divide the pea mixture between two plates.
When the eggs are cooked to your liking, pop one on top of each plate.
Chop the remaining half lemon into wedges and serve alongside with a sprinkling of pepper.
Granola can be one of the yummiest treats for breakfasts and such a moreish snack. This one is completely grain free but full of crispy, crunchy clusters and flavourful toasted nuts. The maple syrup makes everything extra crisp and coats the toasted pecans, making them even more delicious. This is for those mornings when only something sweet will do – sprinkle it over tart coconut yoghurt with a mountain of berries for the ultimate breakfast satisfaction. Keep a jar at the back of the pantry for when your sweet tooth comes knocking.
SERVES 8
100 g (3½ oz/1 cup) pecans, roughly chopped
120 g (4 oz/1 cup) ground almonds
50 g (2 oz/½ cup) desiccated coconut
100 g (3½ oz/1 cup) flaked almonds
100 g (3½ oz/1 cup) pumpkin seeds
1½ teaspoons ground cinnamon
60 ml (2 fl oz/¼ cup) melted coconut oil
60 ml (2 fl oz/¼ cup) maple syrup
Preheat the oven to 180°C/350°F/Gas mark 4.
Add the pecans to a large bowl with the ground almonds, desiccated coconut, flaked almonds, pumpkin seeds and cinnamon and mix well.
Drizzle in the melted coconut oil and maple syrup and mix well to combine.
Spread the mixture out in a thin layer on a baking sheet lined with parchment paper and bake for 20–25 minutes until golden and crisp. Toss twice during the cooking time so that the granola crisps evenly.
Leave it to cool completely before breaking the granola up into clusters. Store in an airtight jar or container for up to 1 month.
Overnight oats are the best busy bee breakfast when you’re in a hurry. They only take a few minutes to prepare the night before and you can just grab them at the last minute. Cacao powder (see here) is an amazing source of antioxidants, fibre, magnesium, calcium and iron so you can enjoy this chocolatey and luxurious breakfast knowing you’ve had a fantastic start to the day. This tastes like such a treat it also doubles as a delicious dessert.
SERVES 1
50 g (2 oz/½ cup) gluten-free oats
1 heaped teaspoon cacao powder
up to 125 ml (4 fl oz/
½ cup) almond milk
1 tablespoon maple syrup/honey
In a bowl, combine the oats and cacao powder. Then add them to your jar.
Pour in as much of the almond milk as you need, depending on how thick you like your oats.
Stir in a tablespoon of sweetener and mix well.
Seal your jar and pop in the fridge overnight (or for a minimum of 3 hours) before enjoying.
This might just be the best breakfast in the whole world. The waffles are light and fluffy with a lovely sweetness and the maple-toasted pecans have an amazing crunch – each bite tastes more indulgent than the last. If you don’t have a waffle iron, you can easily make these as pancakes using the exact same recipe. I serve mine with a scoop of coconut cream, berries and a drizzle of maple syrup.
SERVES 2
125 g (4 oz/1 cup) buckwheat flour
2 eggs
2 tablespoons maple syrup/honey
2 tablespoons melted coconut oil
1 teaspoon vanilla essence
1 teaspoon baking powder
pinch of coarse salt
1 banana
250 ml (8½ fl oz/1 cup) almond milk, unsweetened
For the pecans:
25 g (1 oz/¼ cup) pecans
1 tablespoon maple syrup
Preheat your oven to 180°C/350°F/Gas mark 4.
First prepare the pecans. Mix the pecans and maple syrup together in a bowl so that all of the nuts are coated. Spread them out on a baking sheet and bake for about 8 minutes, until crisp.
Add all of the waffle ingredients except for the banana and almond milk to your food processor and blitz until well combined.
Add in the banana and a dash of the almond milk and blend. Gradually add in the rest of the almond milk. You should have a smooth, quite thick but still runny mixture. If the mixture is too thick, add in another dash of almond milk.
Pour a ladle of the mixture into the centre of your waffle iron and cook for 7–8 minutes, depending on your machine. Repeat with the remaining mixture.
Serve the waffles hot with the maple pecans sprinkled on top.
This is one breakfast certain to put a pep in your step. Every tropical bite tastes like a mini holiday – it’ll put you in such a good mood! Chia seeds are such amazing little seeds, full of fibre and protein and packed with omega-3 fatty acids, and chia pudding is a great way to get them into your diet. It’s so luxurious and creamy that it also makes a delicious dessert.
SERVES 1
250 ml (8½ fl oz/1 cup) coconut milk
50 g (2 oz) fresh pineapple
3 tablespoons chia seeds
TO TOP: desiccated coconut, coconut chips, more pineapple, etc
Add the coconut milk and pineapple to your blender and blitz until smooth.
Add the chia seeds to a jar and pour in the pineapple milk. Stir well and leave it to sit for about a minute. Then stir again, letting it sit for about 5 minutes this time. Stir one last time and pop in the fridge overnight or for a minimum of 3 hours.
Serve topped with desiccated coconut, coconut chips or more fresh pineapple chunks.
This is a recipe from my blog, which I just couldn’t leave out. I’ve always loved porridge, but buckwheat porridge is extra special – it tastes like a creamy rice pudding. I crave it and have it for dessert as often as for breakfast. It looks particularly pretty, too.
SERVES 2
180 g (6 oz/1 cup) buckwheat groats
250 ml (8½ fl oz/
1 cup) water
500 ml (17 fl oz/2 cups) almond milk
2 tablespoons maple syrup/honey
For the blueberry sauce:
125 g (4 oz/1 cup) blueberries
2 tablespoons water
OPTIONAL: strawberries, coconut, nuts, seeds, nut butter
Add the buckwheat and water to a saucepan on a medium heat. Let it cook until almost all of the water is absorbed, then add in half of the almond milk and again, cook until almost all of the liquid is absorbed.
Next, add in the sweetener and the rest of the almond milk. Cook until the buckwheat is soft and the porridge is your desired runniness.
While the porridge is cooking, make the blueberry sauce. Add the blueberries and water to a saucepan on a medium heat. When the water is hot, use a potato masher or fork to squish the blueberries. Keep squishing and stirring for about 3 minutes until you have a gorgeous deep purple/
blue sauce.
Pour the porridge into your bowls and spoon in the blueberry sauce. Top with any additional toppings and serve.
My dad used to always make us dippy eggs, with endless batches of salt and peppery soldiers, and it’s still everybody’s favourite breakfast in my house. This is my version, with crispy sweet potato soldiers instead of toast to soak up the runny yolks. Hopefully you approve, Dad!
SERVES 1
1 large sweet potato
1 tablespoon olive oil
2 eggs
coarse salt and pepper
Preheat the oven to 200°C/400°F/Gas mark 6.
Peel your sweet potato and slice it into soldiers/fries. Drizzle them with olive oil and sprinkle generously with salt and pepper. Use your hands to toss them around, making sure they’re all evenly coated in oil, salt and pepper.
Cook for 30–35 minutes until crispy on the outside and soft on the inside. Taste them to see if they’re done!
A few minutes before they’re done, boil your eggs. When the water is boiling, add the eggs and cook them for exactly 4½ minutes for perfectly dippy eggs.
Place the eggs in egg cups, using a spoon to crack the tops open, with the soldiers surrounding them. Sprinkle everything with salt and pepper before serving.