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Mary Sheehan is a 2nd generation Irish American with Irish citizenship.
In 2007,100 years after her grandparents, Dermod and Annie emigrated to America from Cork and Kerry, Mary moved to Co. Clare.
In 2008, she self published her first cookbook 'Coming Home To Cook, vegetarian recipes inspired by the organic gardens of Ireland."
Mary gets the inspiration for her photography, writing, gardening and creative cooking from living in the Burren.
As she says in the opening pages of her book, " The soft air embraced me as I looked out over the rocks that glimmered like silver in the ever changing light of dusk...exploring the land, it's history and your relationship to it is inevitable here."
Mary teaches Eat Healthy- Feel Good cooking classes, specializing in baking and cooking for people with food sensitivities and health issues.
Lentil Soup Finally Spring is here, even
though a little late in Ireland this year. The hedgerow is
blooming at last. Nettles, wild garlic, hawthorne, primrose and
violets ready to eat! So, get walking on the paths and lanes and
start foraging to make your own!
Red Lentil Loaf Pair this with roasted potatoes, ginger honey carrots and soy gravy
from Mary Sheehan's cookbook Coming Home to Cook and you have a hearty, impressive meal.
Chocolate Guinness Cake Not many desserts are better than a
delicious, moist chocolate cake with a creamy icing, unless you add tangy,
creamy guinness stout to the batter. Then, you have perfection! This is a
dense, rich cake that works with any kind of good, dark porter or stout. Why not
try it as an alternative to the traditional pies and xmas puddings, your family
and quests will be truly impressed! It will keep up to a week in the
refrigerator in an airtight container. Enjoy!
Zucchini blossoms over butternut squash-coconut puree Mid July
and its finally summer in Ireland. Everyone was afraid that week of
perfect weather in May was it for the season. So, as the sun shines down
on us, the gardens are finally coming into bloom. I picked zucchini,
blossoms and parsley, kale and fennel that were as green as you would
expect on the Emerald Isle. Zucchini blossoms are traditionally dredged
in flour, milk and egg and batter fried or stuffed with meat and cheese
Black Bean Hummus
Having tired of the same old chick pea hummos, as good as it is (!) I
decided to try something different to serve as an appetizer. This little
plate of summer fresh delicacies are straight from the garden.