Modern Mexican for plant forward living Kieran Cuddihy newstalk

You Are What You Eat: Plant Forward Modern Mexican

Modern Mexican
Mexican dishes are such a clever, delicious ways to get in more vegetables. It is one of those cuisines that lends itself so well to allowing us to eat and enjoy more plant forward foods. These recipes are delicious. Have a listen

carrots newstalk aisliing larkin podcast

You Are What You Eat: Carrots

Carrots are such a sustainable, local, seasonal food to us all but sometimes we get stuck in rut with cooking them the same old way. Not any more.. have a listen to this, coconut and carrot stirfry, gouchjang roast carrots and lots more. Have a listen

pasta primavera with chive gramolata Aisling Larkin virgin media six o clock show
Family Meals

Pasta Primavera with Chive & Lemon Gremolata

At this stage, you know me too well. Yes, I am finding creative and delicious ways to get you to eat 30 plants a week, enjoy more vegetables and eat food that is modern and absolutely delicious. This simple pasta dish is all of that and more.

you are what you eat new talk dates aisling larkin Kieran cuddihy

You Are What You Eat: Dates

Aisling chats all things seeds to Kieran. Tiny but mighty, nuts and seeds deliver a protein, fibre, and nutrient punch with every bite.
Seeds often get bullied ins with nuts, nuts and seeds but actually they are a powerhouse of nutrition on their own.

gado gado Indonesian carrot stirfrty Aisling Larkin newstalk
Plant Based

Indonesian Peanut and coconut Vegetable Sitrfry with Ginger Pickled Carrots 

This is such an under-estimated wow dish. It is the perfect mid-week meal option. The magic happens when you add in the leftover baby potatoes to a dish like this, combined with creamy, peanutty, coconut sauce and then the bright singly pickled ginger carrot on top. I would eat this, all day everyday for you.

Aisling Larkin salmon, feta, spinach quiche six o clock show
6 OClock Show

Salmon, Feta & Spinach Quiche

A light, protein-packed salmon quiche with a wholegrain crust and a ricotta filling. This is such a clever recipe, perfect for dinner and lunch the next day. Serve with a big bright green salad.