Intensely orange, Intensely delicious antioxidant Juice

Recently I came down with a little case of food poisoning, my entire body was in immune red alert mode and I felt this through extreme tiredness and muscle pain all over, similar to the feeling of being run over by a small mule. I couldn’t eat anything the next day and so the day after that I decided I needed a real antioxidant fix to get rid of all those free radicals which were still probably flying around the place.
I love carrots, I consider them a super food, super aromatic,super crispy and super loaded with vitamin C the immune boosting vitamin. The antioxidants and phytochemicals in carrots may also help with blood sugar regulation, this is helpful when making juices especially if you are including fruit.
I am also a huge fan of red peppers, not only are they tasty they are also pretty damn impressive on the nutritional scale. Red peppers contain almost 300 percent of your daily requirement of vitamin C. This by the way is also essential for absorbing the mineral iron really important for our blood.

Red bell peppers are a great source of vitamin B6 and magnesium. Magnesium has been proven to reduce symptoms of chronic pain, fatigue and insomnia.
And so the recipe. Unfortunately you do need a juicer for this one.


8 carrots
1/2 bell pepper

1 small red apple

1 lime

Small piece of ginger

Pop everything in the juicer and away you go!   

Mmmmmm! So orange! 


6 reasons to treat yourself to a wellness retreat on Inis Maan

# Escape your daily routine. Inis Maan is far from the hustle and bustle of modern life, feel instantly transported to a simpler time with the gentle sound of birds chirping, green fields, charming stone walls and nearby rolling waves.


# Eat cuisine prepared by Vilma our famous chef who takes pride in her food and makes clever use of local ingredients.


# Restore allow us to treat and pamper you with goodness. Beautiful en-suite rooms.

Restorative yoga with exceptional yoga teachers, who are dedicated to the study of yoga and take care and joy in their work adapting classes to suit each individual needs and levels.

Treat yourself to a holistic massage, reflexology, aromatherapy massage or sports massage by our resident holistic ITEC, AIT certified therapist who holds a diploma in Diet and nutrition, the treatment are focusedon wellness in relation to the different body systems and specialised for the individual.

# Grow or develop your yoga practice, wether you are new to yoga or a yogaholic Inis Maan retreat will be a great place to build strength and flexibility and immerse yourself in a practice unique to you.

# Unwind, Inis Maan is the perfect place to feel as though you can completely unplug, the vast open skies and sense of stillness induces a sense of peace which is incomparable.


# Meet new friends and like minded people our group meals and guided walks to places of natural beauty and historical sites allow you share in new and enjoyable experiences with new friends.

Food ventures 

As our wellness weekend is fast approaching, 17th-19th of July, it´s just over a month away now. Here in the kitchen on Inis Meáin we have been busy cooking away, trying out new recipe´s for something a bit different from our usual fare, but still consistent with our need to create flavours to excite the palet and using ingredients to nourish the body using a variety of local ingredients, literally from our back garden. Luckily I am a more than willing participant in the quality testing of these meals, it´s been a tough job, but it´s all been so good and healthy so I don’t feel too bad. There is always room for improvement and a few tweaks to be made, and we do tend to be our own toughest critics. We have the pleasure of working with such fresh and wholesome ingredients which makes it hard to go wrong.

 We are trying to create a menu for the weekend which will exploit the freshness of the ingredients. We have beautiful cabbages, radishes, beets, cucumbers, onions, herbs, lettuces, rocket, spinach and of course potatoes growing in our garden. We will also be making use of some of the wild plants of Inis Meáin such as sea spinach, samphire and a variety of edible seaweeds. We will also be cooking with our sustainable line caught fish, reeled in by Padraic our very own fisherman. These recipes will depend on what he catches on the day.


These pictures are a tasty teaser of just some of the things that we will be serving up on the date.

For people visiting Inis Meain at the the time drop in to see if you can reserve your place to take part in any of the segments of the wellness weekend, from, yoga, group gourmet meals or holistic treatments. Places are extremely limited so make yo bookings in advance by phone or by email. Details available at


Raw sprouted chick pea and wild garlic hummus

I really love hummus, it’s just great, so tasty, so versatile, you can have it for breakfast on a piece of toasted brown bread, as a snack with some vegtable sticks, in a sandwich on a salad, I could go on……. I make it all the time, it’s just a great protein rich go to food. 

So what’s so great about chickpeas? Well, everything! They are a great source of both soluble and insoluble fibre which is good for digestion and your heart. Also good for stabilising blood sugars. Combined with a piece of brown bread they are comparable to meat in levels of protein making them an awesome source of protein without the saturated fat. They contain super beneficial levels of manganese which is a mineral needed for energy production and immune defence, I’ll take all the energy I can get, thanks! And iron which we need adequate amounts of in order to carry oxygen around our bodies. So those are just some of the benefits, what are the down sides, none! Not that I could find any way. 

Obviously variety in the diet is hugely important not just for our tastebuds also for happy functioning of all the body systems,which is why I know I’ve already posted a hummus recipe here before but this one is pretty amazing so I just had to share. I got really into sprouting starting about two years ago, sprouted seeds, nuts, beans etc. are loaded with even more nutrients than there dormant versions and raw food is fantastic as it retains all nutrients that can be lost through cooking. So, I thought how fabulous would it be to make hummus that contains all the nutrients and flavours of the raw sprouted chickpea. What is also cool is that I wouldn’t have to spend all that time waiting for the chickpeas to boil, which is also a nice way to save energy, though you do have to wait for them to sprout. They pretty much do all the work for you though, win!

Okay so here is how;

Soak your dry (not canned, that won’t work, haha) chickpeas, overnight is perfect. Than place them in a jar with some air holes/sprouting dish. Rinse daily. They start coming to life and sprouting shoots really quick, say two to three days. Day four or five they should look like this.

Great that was the hard part, now what you need;

2-3 cloves of garlic or a bunch of wild garlic leaves(I like it really garlicky, so tone it don’t or spice it up as you please)

200g of sprouted chickpea 

3/4 cup of extra virgin olive oil

Pitch of salt I use Himalayan pink salt (just to be fancy)

1/2 a juicy lemon or more if you like it lemony

I tablespoon of tahini or toast up some sesame seeds this also tastes great.


Place all your ingredients into a container/ blending dish. I’ve got this great container I can blend stuff in and it  comes with a lid, that way I don’t loose anything when transferring for storage. Blend away, make it as chunky or smooth as you like.

It’s so good the flavour of the raw chickpeas gives it that extra freshness that makes it so tasty!


Yoga Inis Meáin


Lisa Berry and her husband John will be revisiting Inis Meáin and leading the yoga practices over the ´Nourish´ weekend. I asked Lisa a few questions in relation to yoga, her practice and her teaching.

What  does yoga mean to you?

Yoga is not just something I do it is a big part of who I am.  Yoga provides me with tools for my personal and communal growth. Every class that I teach, I learn something more about myself, my students and about yoga itself. My students are by biggest teachers.

How did you get interested in yoga?

After several years of an off and on practice I became totally committed to my yoga practice, it was a means of coping with a stressful job and dealing with grief that was steadily engulfing me after my mother’s unexpected passing.  The more I became immersed in my practice, not only did my physical body become stronger and more flexible but it was the noticeable changes in my mental and emotional wellbeing that really effected the very core of my daily life.

The kind of yoga you teach/love?

It was Ashtanga that had the biggest impact on me when I committed to my personal practice and it’s something I return to often but its Vinyasa flow that drives my practice and my teachings.  I love the freedom that Vinyasa provides, allowing each teacher to develop their own sequences and creative transitions, in turn providing greater scope for all ages and abilities. Physiotherapy alignment principals as taught by Laragh & Dave Cunningham at The Yoga Shala, Galway are my basis for teaching students how to safely and intelligently create strength and grace in their physical practice and enable greater clarity, concentration and focus in their minds.

How you feel about Inis Meain?

The moment you set foot on Inis Meain, time literally changes pace.  You have no choice but to succumb to the rhythm of the island. I was there as part of a group of walkers, we stayed just one night but felt like we had been on a retreat for a week! The silence and the beauty of the place just transports you to a different time and provides you with the space to breathe, think and be with nature. I cannot say enough about the delicious, home grown and organic produce that we treated to, it was food for the soul…

Join a beautiful practice with Lisa on May 29th– 31st and July 17th– 19th check out the web page for further details


Nourishing Food

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In 1993 Vilma Conneely moved to Inis Meáin, she is the chef and proprietor of Tig Conghaile. She is originally from Guatemala a tropical country in Central America. She met Padraig Conneely an Inis Meáin native in San Francisco while they were both living and working there, they fell in love and Padraig convinced Vilma to move to his home the island which he always held close to his heart.

Padraig is a fisherman and the sea is where he feels most at home, when he is not out in his boat on the open sea he is in his garden, he grows vegetables in the traditional fashion rows of perfectly hand ploughed soil, and seaweed as a natural fertiliser which gives a richness to the golden spuds that emerge from the ground which needs to be tasted.

Vilma cook´s with as many of the local ingredients from the island as possible, her style of cooking is a blend of the flavours of her own cultural background and the beautiful ingredients grown or caught on the West Coast of Ireland, it will fill you with goodness as she loves to cook and loves to use fresh ingredients the meals she prepares are nutritious but even more importantly delicious. During the Nourish weekend all the meals will be prepared with love by Vilma. May 29th– 31st and July 17th– 19th check out the blog for further details

Yoga Escape

DSC_0161Inis Meáin is the middle of the three Aran Islands, It is also the most untouched and peaceful of the three. The island is a rocky landscape, slabs of limestone dominate the panorama with flecks of plant life emerging from the grykes. The flora and fauna is unique to the islands and the burren.

Walking through the narrow roads and paths of the island you get the impression of walking through a maze carefully constructed stone walls criss cross the island. There is also a feeling of openness as the sky feels wide open around you and the Atlantic breeze is cool and fresh on your face.

The history of the islands is rich with culture, there is a tradition of basket making and knitting that still carries on to this day. The sea has always played a central role in the lives of the island. Islanders fish from the sea and collect sea weed to eat and to use as fertiliser for their vegetable plots from the shore.

It feels as though you have escaped to a place that is truly serene. It is no wonder that writers such as J M Synge who wrote ´Play boy of the western world´ and ´Riders to the Sea´ was inspired by this place and wrote some of his most recognised works here. It is this serenity and sense of peace that makes this place the ideal place for rejuvenating weekend get away.  Nourish weekend May 29th -31st and July 17th-19th. for details visit