IRMA eats better now

We are in a change of season and also during a pandemic. So, it is time everyone started thinking about healthy eating. We have selected some vegetables for our weekly menu, only because of their great taste, but also because of the benefits that are good for our health.



Puntarelle are the sprouts of a special variety of Catalan chicory. They belong to the family of wild, bitter vegetables that are mainly eaten in Italy from October to May.

Why is it good to implement your diet with bitter foods? Why do most “Detox” supplements are made with bitter greens extracts? This is because bitter foods increase the production of bile in your liver, which helps to emulsify fats, therefore is great for Digestion! Not to mention all the minerals and vitamins they contain, sulphur compounds on the top of the list. Eat bitter greens and your stomach and your entire body will thank you. This is why bitter foods were such a big part of our ancestors’ diets.

To prepare this type of chicory, remove the outer leaves, wash the sprouts and slice them into thin strips about 2 inches long and a ¼ inch thick. These are left to soak in a basin of cold water for about an hour. This allows the cut sprouts to take on their characteristic curly shape. The sprouts are then drained, dried and put in a salad bowl. Place a clove of garlic and a few rinsed anchovy fillets in a mortar or food processor. These are mashed and seasoned with extra-virgin olive oil and salt and then used as a dressing for the Puntarelle. This thick dressing tempers the Puntarelle’s bitterness and adds a full flavour that will not disappoint.



Carrots are ta delicious vegetables that come in a variety of colours.

Purple carrots provide a unique health benefit and are highly nutritious, especially rich in powerful antioxidants known to fight inflammation and benefit certain health conditions.

Just slice the carrots in thin slides and season them with thyme, salt and pepper and some olive oil, roast them in the oven until crispy .



The artichoke`s alleged health benefits include lower blood sugar levels and improved digestion, heart health, and liver health. Artichokes are low in fat, high in fibre, and loaded with vitamins and minerals like vitamin C, vitamin K, folate, phosphorus, and magnesium. They are also one of the richest sources of antioxidants.

Fill the pan with just enough water to cover bottom. Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of ghee and slices of garlic into artichoke leaves.
When water is boiling, place steamer inserts in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam for approximately 20 minutes, until tender.



The ginger plant is rich in natural chemicals that can promote your health and wellness.

The antioxidant properties of ginger may help to prevent: Heart disease, cancer, neurodegenerative disease, such as Parkinsons and Alzheimer, cancer and symptoms of aging

Lime & Ginger cake

• 200g unsalted butter or ghee
• 120g brown sugar
• 4 limes
• 3 large eggs , beaten
• 200g plain flour
• 1 tsp baking powder
• 1 rounded tsp ground ginger
• 50g desiccated coconut
• 3 balls stem ginger , finely chopped
• 2 tbsp milk or almond milk
• 3 tbsp granulated sugar

• STEP 1
Heat oven to 180C/160C fan/gas 4. Butter and line the base and ends of a 900g loaf tin with a strip of buttered baking parchment. Cream the butter and caster sugar together until really pale, light and fluffy. Grate the zest from 3 of the limes and add to the mixture. Gradually add the eggs, mixing well between each addition.
• STEP 2
Sift together the flour, baking powder, ground ginger and a pinch of salt. Using a large metal spoon, fold into the cake mixture with the coconut and chopped stem ginger. Add the milk and juice from 2 of the limes and mix until smooth. Spoon the mixture into the prepared tin and spread level using a palette knife.
• STEP 3
Bake in the bottom third of the oven for 1 hr – 1 hr 15 mins, or until golden brown – a skewer inserted into the middle of the cake should come out clean. Cool the cake in the tin for 10-15 mins.
• STEP 4
Use a wooden skewer to make holes all over the top of the cake. Meanwhile, mix the remaining lime juice with the granulated sugar and the stem ginger syrup. Slowly spoon the sugary mixture over the top of the warm cake and leave in the tin until completely cold. Top with the chopped crystallised ginger to serve.