These buttery, crumbly cookies contain gluten-free flour, making them a tasty treat for coeliac sufferers. However, even if you’re not following a gluten-free diet, I would recommend you give these easy-to-make cookies a try. They're perfect for enjoying with a cuppa.

Gluten-Free Lemon & Almond Cookies

Makes 15 

Ingredients 

100g butter 

50g caster sugar 

zest of 1 lemon 

1 egg 

150g gluten-free flour 

25g ground almonds 

1 tbsp chopped almonds 

Method 

1. Preheat the oven 190°C/fan 170°C/gas 5. Line two baking trays with parchment paper. 
2. Using an electric mixer, or by hand with a wooden spoon and bowl, cream together the butter, sugar and lemon zest. 
3. Add the egg, with a spoonful of the flour and beat together until well combined. 
4. Sieve in the flour and ground almonds and bring together gently to form a ball of dough. 
5. Take dessertspoonful of the dough and place on the baking tray, press down a little with a fork and sprinkle each cookie with a few chopped almonds. Make sure to leave some space between each cookie. 
6. Place in the preheated oven for 15-18 minutes, when the cookies should be golden brown and cooked through. Remove from the oven and place on a wire rack to cool.

For the past couple of years I have written my 'Home Nurse' column for Irish Country Living. It's a column I thoroughly enjoy writing, as on one hand it is recipe focused, while on the other it keeps me in touch with my former nursing career. Even though I trained and worked as a nurse, I mostly write these columns from a careers perspective, in the hope they can give a little helping hand to those caring for a loved one at home. The topics are always varied. Last month it was PMS, while I focus on gastroenteritis/ vomiting & diarrhoea in this month's column. In the coming months, I intend on sharing some of my old columns here on the blog. I hope you find them useful and enjoy the read.

Nessa x

Convalescing to Strengthening The Body

When we think of convalescing, the image of a frail, elderly relative, who's overcoming a bout of illness, is always at the forefront of our minds. However, there are so many other times, even from a young age, that our bodies implore us to convalesce. Certainly subsequent to a flu, gastroenteritis or an injury, there is a need to recuperate. Equally post pregnancy, trauma and even while grieving, our body and mind needs to be dedicated some time to strengthen. All too often, as soon as a hint of improved health is upon us we immerse ourselves in the demands of daily life again. Most times this is long before our body can afford it. In turn, we prolong our ailments, which ultimately extends us being under the weather for an undue amount of time. Post illness our immune-systems are low, which fundamentally makes us more vulnerable to a reoccurrence of the illness, or more susceptible to picking up other infections. The key to convalesce is to slow down and embrace some proper relaxation. Forget about work for an extra few days, and allow the immune system the opportunity to rebuild. As well as rest, prompting the body back to health through nutrient-rich foods is paramount. When in recovery mode food can sometimes seems less than appealing, but it's essential that the food we choose to eat is nutritious and in turn this will aid recovery. Porridge, chicken broth or a simple homemade soup are all nourishing and nutritious, and they are also easily digestible. When the body is in need of additional energy, including iron-rich foods such as beef, lamb and dark leafy greens will encourage an optimal Haemoglobin (Iron) level. Vitamin C is an important anti-oxidant which strengthens the body, and also aids in the absorption of Iron; rich sources include berries and freshly juiced citrus fruits. All-in-all a balanced diet that includes nutrient-rich ingredients will aid recovery. It does takes time to rebuild the body to optimal health after an illness or injury, but with plenty of rest, fluids and good food, the reinstatement of a clean bill of health will be a whole lot easier to obtain. 

Coconut Rice Pudding with a Berry & Chia Compote

A creamy and nourishing rich pudding is one of the easiest desserts to make. Coconut milk is naturally sweet and in turn allows for less sugar to be added to the pudding. I love the addition of the coconut milk, but if you're not keen on using it, simply substitute with regular milk. The vitamin-rich berry compote is further enhanced nutritionally by the addition of the omega-rich, antioxidant-boosting chia seeds. This pudding and compote is delicious served with a scoop of ice-cream on the side, but for a healthier alternative top with some frozen yogurt.

Ingredients 
75g arborio or short grain pudding rice
400ml coconut milk
300ml milk
50g caster sugar
1 tsp vanilla extract

Berry & Chia Compote
125g blueberries
75g strawberries
1tsp honey
1 tsp chia seeds*

To Serve
Frozen yogurt/Ice-cream
Sprinkling of chia seeds*
Drizzle of honey

Method

1. Preheat the oven to 150°C/Fan 140°C/Gas 2 and grease a 1.5 litre ovenproof dish with a little butter.
2. Place the rice in the dish. In a large saucepan over a low heat, gently heat the coconut milk, the milk, caster sugar and vanilla extract together. Once it begins to simmer take from the heat and pour over the rice. Stir well to combine. Cover the dish with tinfoil.
3. Place in the oven for 1 1/2 hours, taking from the oven every 30 minutes to give it a stir. After an hour take the pudding from the oven, remove the tinfoil and return to the oven for a further 30 minutes. 
4. Prepare the compote by adding the blueberries, strawberries, honey and chia seeds to a blender and blitz for about 30 seconds. If you don't have a blender, simply mash all the ingredients together until they are well combined.
5. To serve, divide the rice pudding between four bowls, add a spoonful of the berry & chia compote and top with either a scoop of frozen yogurt or vanilla ice-cream. To finish, sprinkle over a few chia seeds.


*My chia seeds of choice are from Waterford-based company Chia Bia. Chia seeds are extremely versatile, so when Chia Bia asked me to create a few new recipes for them I was delighted to take on the task. Check out their blog for some of my Chia Bia inspired recipes.

In the not so distant past consuming too much fat was considered the main catalyst to the decline of one's health. However, in recent years medics and researchers alike have taken a bit of a u turn and have deflected the focus off fat and are now declaring war on sugar, blaming it for a host of health problems and highlighting it's part in the current obesity crisis. In general, the over-consumption of anything will never do us any favours, but a poor diet and the over indulgence of sugar has long been the number one risk factor for developing diabetes. The most common form of diabetes is Type 2, and this develops when the body does not produce sufficient insulin to function properly. Insulin is a hormone which helps with the breakdown of sugars and carries them from the bloodstream into the cells. If continuous over consumption of sugar occurs, we put our insulin supply under severe pressure and leave ourselves at risk of developing diabetes. 

As well as regular exercise, establishing and maintaining a healthy diet can be the most beneficial way to avoid or control Type 2 diabetes. Cutting down on sugar can drastically improve our health, while also aid in encouraging a healthy weight. Even without having a major risk of developing diabetes, we all need to be aware of hidden sugars in our foods.We know that biscuits or cakes are laden down with sugars, so we can consciously choose how much of these we eat. However, it's the hidden sugar in our food which is the real problem. Many of our everyday foods, such as yogurts, breakfast cereals and sauces, are overloaded with sugar. While food products that are marketed as the 'healthy' or 'low fat' option quite often are high in sugar or salt, or both. The World Health Organisation recommends that as adults we should consume no more than 50g or 12 teaspoons of sugar a day, which for some experts is still too much. Wholesome foods are the best choice when trying to avoid excess sugars in the diet. The glycemic index (GI) was first developed to help people with diabetes choose foods that maintain a steady blood sugar level. Foods with a low glycemic index, should be prominent in all of our diets, as they release their energy slowly and help us to avoid sugar highs. Beans, lentils, sweet potatoes, oats, leafy greens, unsalted nuts and seeds, are all among these wholesome, low GI foods. Whenever possible, we should incorporate these foods into our diet. They help to maintain a consistent blood sugar and encourage fullness, which in turn can aid in steering us away from those sugar-laden foods.

Cheesy Beany Stuffed Potatoes

Beans are a great addition to the diet as they are high in fibre, high in protein and are rich in vitamins and minerals. They also happen to be the perfect choice for a low sugar diet, as they rate impressively low on the glycemic index. These stuffed potatoes are packed with flavour and are best served with a simple green salad.

Ingredients

4 small-medium sized sweet potatoes

1 tbsp olive oil

1 onion, finely diced

3 cloves garlic, crushed

1 yellow pepper, finely diced

1x400g tin of chopped tomatoes

1 tbsp balsamic vinegar

100g butter beans, from a tin, drained and rinsed

100g kidney beans, from a tin, drained and rinsed

sea salt & freshly ground pepper

Handful of basil leaves, plus a few extra to serve

50g cheddar cheese

Method

1. Preheat the oven to 200°C/fan 180°C /Gas Mark 5.
2. Pierce each sweet potato several times with a fork. Place on baking tray lined with parchment paper. Bake in the oven for about 45 minutes, or until tender.
3. Place a large saucepan over a medium heat. Add the olive oil, once hot add the onions. Gently sauté, stirring regularly for 5 minutes. Add the yellow pepper and garlic. Stir to combine and cook for a further 2 minutes.
4. Add the tomatoes, balsamic, butter beans and kidney beans. Season with a little salt and freshly ground pepper. Tear in the basil. Stir to combine. Turn down the heat to low and simmer for 25 minutes.
5. Take the cooked potatoes from the oven. Carefully, diagonally split in half, and scoop out most of the flesh into a bowl. Mash with a fork and add to the cooked bean mixture. Stir to combine.
6. Fill the centre of the scooped out potatoes with the cooked bean and sweet potato mixture. Top with a sprinkling of cheddar cheese. Return to the oven for 5-7 minutes, for the cheese to melt. Serve with a few fresh basil leaves on top.
   
   Excerpt from my Home Nurse column, printed in Irish Country Living, 8th October 2015. 

I feel very privileged to be building a career out of something that I gain so much pleasure from. I love all the different elements to writing my columns; the recipe development, the styling, the photography and the personal introductions. I have a weekly column with the Westmeath Independent, a bi-monthly column with Easy Parenting magazine, and I'm ever so proud to announce that I now have a new column, starting this week, in The Farmer's Journal, Irish Country Living. Coming from a farming background, The Farmer's Journal was the best read paper in our house each week. Both of my parents were such loyal readers, and as I grew older I too became a fan of this ever informative publication. On the back of a chapter from Apron Strings, which was titled 'Home Nurse', I was asked by Mairead Lavery, the editor of Irish Country Living, to write a four part series last winter. I received lots of lovely positive feedback from these features so, earlier this year, when I was asked to write a regular 'Home Nurse' column I jumped at the opportunity.
I trained as a nurse, and completed my degree at Trinity College Dublin, before working in many varied areas of nursing. My nursing background has certainly aided me in writing these columns, but I'm very much writing them from a carer's perspective, basing them on my experience as a 'home nurse', in a home setting. For many years I cared for my Dad, who was convalescing from different complaints, and previous to this my dear Mother, who was living with Multiple Myeloma. Without even having a family member seriously unwell, at some point we all take on the role of the home nurse. As a mother, the role of the home nurse can frequently be called upon, from sniffles and fevers, to eczema and grazes. Through this column, I want to share with you all that I've learnt through the years. The recipes that I've developed may be nutrient-specific to someone, for example, nursing a fracture, however within a busy family home it's fundamental that the dishes are pleasing to the entire family. As I learnt, it is a huge worry when a loved one is sick, and you certainly don't need the hassle of cooking two or three different meals. I have many different topics planned for my upcoming columns and I'm very much looking forward to sharing them with the readers of Irish Country Living. They also have an on-line subscription option, so you don't have to feel left-out, if you're not residing in Ireland.

Over the past couple of weeks, we have been treated to a number of intermittent days of heat and sunshine. The heat of the mid-day sun always has the ability to trick me into thinking that this warmth will last the evening long. However, as soon as I decide to leave the house, without the winter jackets in tow, a blistering cool breeze seems to blow and I find myself, yet again, complaining of the cold. I've two young men who keep me active will all things GAA-related, so this scenario is normally at the side of a football pitch. Therefore, after a busy weekend of cheering from the sideline, it was no surprise I found myself with a touch of a cold this week. 

As a child, my mother’s first line of action, for any sort of snuffles, was freshly squeezed oranges & lemons. To this day, I maintain the same approach to everyday colds. I use quite a few lemons in my cooking and baking, so I normally have a couple in my fruit basket. To some freshly squeezed lemon I add a bunch of whatever herbs I can get my hands on, and this concoction normally eases the symptoms of a croaky cold. If there is an advantage to a summer snuffle, it’s that my lovely herb garden is in full season, so I'm spoilt for choice as to what herbs to include in this nutritious drink. Mint or lemon balm pair very nicely with the lemon; however if I'm hoping for a little anti-inflammatory action I normally add a few sprigs of fresh thyme. If I have some to hand, fresh ginger is a great addition to this cold-busting drink. The feeling of nausea can also accompany the symptoms of a cold, and sometimes a little fresh ginger can be enough to ease this.  This tonic won’t cure a cold, but it will ease the symptoms. I plan on arming myself with a little flask of this tea, the next time my cheer-leading qualities are needed at an under 10’s match.

Lemon & Thyme Tea

Ingredients

½ lemon, juiced

2 sprigs of thyme
1 inch knob of ginger

250ml of recently boiled water

1tsp honey

Method

1. Using a bowl, flask or teapot, add the lemon juice, sprigs of thyme and ginger. Cover with the 250ml of recently boiled water.
2. Pop a saucer on top and leave to infuse for 10 minutes. Then, pass through a sieve and stir in a teaspoon of honey. Enjoy straight away.

These days, this little lady hasn't had as much time to help me out in the garden. She has three new kittens that she's taking great care of non-stop. We have a good few kitties, at this stage, so she has agreed that two of them can take up residence with a very nice new family. I know that there will be tears when that day comes. However, we're planning to extend our outdoor family, here at Killachonna, over the next few months, so this animal-loving lady will be kept very busy. 
Have a lovely weekend. Nessa x 

This is a very proud day for me as the first of a four part series I've written especially for Irish Country Living has been published. I was thrilled when I was interviewed and featured in Irish Country Living during the summer, so to be given the opportunity to guest write this feature for the magazine was a real honour.

Irish Country Living - 14/11/13

As many of you will know, I was working as a nurse up until 2007. When the time came for me to decide on the content for my book, Apron Strings, I knew for sure that I wanted to include a chapter based around the concept of a 'Home Nurse'. It's a chapter of the book which is very personal to me. Even with my nursing background I was mostly basing this chapter on the care I have given to loved ones from the home; for example my late Mother and Father and also my darling foster brother Nick, who has cerebral palsy. I also included recipes and advice for dealing with common ailments such as the cold virus. I always felt as though I could of written much more on this 'home nurse' topic, so when Mairead Lavery { editor of  Irish Country Living } contacted me and asked if I'd be interested in writing a four part series, based on this chapter, I was ecstatic.
This week's topic is 'Food for Convalescing' and in the coming weeks there will be 'Warding off Colds & Flus', 'Pregnancy-Related Anaemia' and 'Caring for Someone with Cancer'. I hope that you enjoy reading them, as I loved developing the recipes for this series and thoroughly enjoyed writing each piece.
................................................................................
In other news:
*In this week's Westmeath Independent I've a very delicious recipe for a pulled pork burger, using organic pork from Menton's Organic Farm in Banagher. The recipe is so good that I will also share it with you on the blog next week.
* It may only be the middle of November but for the past few weeks my kitchen has had rather a festive feel to it, as I've been busy developing some new Christmas recipes. I'm looking forward to sharing them with you all very soon.

To say that I am thrilled about making the front cover of this week's Irish Country Living would certainly be an under-statement. For those outside of Ireland this is the paper within the Irish Farmer's Journal}. Growing up on a farm in rural Ireland the Irish Farmer's Journal was always an essential part of the weekly reading and an ever important referencing tool.  As I grew older the weekly Irish Country Living became a great topic for conversions as my Mother and Father would always find something of interest to share with me, be it about food, education or real-life stories of other country folk. Not a week passed but their Irish Country Living {ICL} was put to one side and saved for me to read.

Over the past few years I have had a few mentions in the Journal. In 2010 I won a recipe competition and got the opportunity to cook with Neven Maguire at The Ploughing Championships. The following year I was a runner-up in their monthly calender photography competition. Any of these mentions were met with huge pride from my father. Then just a few weeks before Christmas last year I was contacted by Aisling Hussey, a journalist with the journal, who was on the search of Christmas memories, which would feature in the Irish Country Living's Christmas edition. Obviously through the blog and my own columns I have featured in a range of magazines and papers for the past few years, but the news that I was interviewed for ICL was met with great excitement by my father. Sadly it was not published until a fortnight after my Dad passing away but I was so happy that he knew all about it. With all these factors to mind you may understand how significant this week's feature is to me. When someone important has passed away that feeling that you want them be happy or proud by your actions or achievements still remains. As I popped into my local shop last Thursday morning and was met by my face on the front cover of the Irish Country Living I truly felt proud. I'm heart-broken that my parents aren't here to see it, but I know in my heart that many copies of the journal would have been bought this week and distributed by them with happiness and pride.

I'm so honoured to be featured in Irish Country Living and even more delirious about being on the front cover. I have to thank the team at ICL, especially Carol Dunne for taking such splendid photos and the very lovely Maria Moynihan for interviewing me and then writing such a beautiful heart-felt feature.
I'm off now to enjoy another sunny Saturday out and about with the children. Have a great weekend!

To have a read of this feature it's now on the Irish Farmers Journal site. Click here to read.