@earthlinghouse: Why do I ship most of my plants bare root? Because it’s actually better for you and the plant. A lot of people see bare root plants and assume it’s cutting corners… but in reality, it’s the opposite. Bare root plants: • Are cheaper to ship (lighter, no heavy pots or excess soil) • Develop healthier root systems compared to pot-bound plants • Establish faster and stronger once planted Most of my plants are also young and small on purpose. Garden centres often sell large, mature plants because they look impressive and justify higher prices… but these plants can struggle more when transplanted. I focus on long-term success, not short-term appearance. Stronger roots. Faster establishment. Better results. The only catch? Bare root plants can only be shipped while they’re dormant, so the season is closing soon until autumn. If you’ve been thinking about planting… now’s the time. 🌱 #BareRootPlants #GardeningTips #PlantCare #GrowYourOwnFood #GardenIreland #PlantNursery #HealthyRoots #SustainableGardening #Permaculture #FoodForest #BuyPlantsOnline #EarthlingPlants

Earthling House
Earthling House
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Wednesday 01 April 2026 18:06:49 GMT
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Crispy garlic cheese shawarma wrap Ingredients  For the chicken: 2 lb boneless chicken breast and thighs mix, cut into small pieces  Salt to taste  1 tsp black pepper  1 tbsp garlic powder  1 tsp onion powder  1 tbsp paprika powder 1 tsp sumac powder  1 tsp cumin powder  1-2 tsp red pepper flakes  2 tbsp whole milk yogurt  1 tbsp extra virgin olive oil  1 tbsp lemon juice  1 cup shredded mozzarella cheese  1 tsp parsley  Oil for cooking  For the salad: 1 red onion, thinly diced 1/2 cup tomato, diced 1 tbsp parsley, finely chopped Salt to taste 1/2 tsp black pepper  1/2 tsp sumac  1 tbsp lemon juice  1 tbsp extra virgin olive oil  For the creamy garlic sauce  1/2 cup mayonnaise  1/4 cup sour cream  2 cloves fresh garlic 1 tbsp lemon juice  Salt to taste 1/2 tsp black pepper  1/2 tsp honey 1 tbsp paprika powder  1 tsp garlic powder  To assemble: 6-7 Thin pita wrap Method: Mix chicken with salt, pepper, garlic powder, onion powder, paprika, sumac, cumin, red pepper flakes, yogurt, olive oil and lemon juice. Coat well and marinate for at least 30 minutes, or refrigerate for a few hours. For the salad, mix onion, tomato and parsley. Season with salt, pepper and sumac, then toss with lemon juice and olive oil. For the sauce, mix mayonnaise, sour cream, garlic, lemon juice, salt, pepper, paprika, garlic powder and honey until smooth. Heat a little oil in a large skillet over medium-high heat. Cook the chicken in batches without overcrowding until golden brown, crispy around the edges and cooked through. Return all the chicken to the pan, top with mozzarella and cover for 1–2 minutes until melted. Toss gently and sprinkle with parsley. Warm the pita, spread with garlic sauce, then add the cheesy chicken and salad. Fold tightly and place seam-side down in a lightly oiled skillet over medium heat. Toast both sides until golden, crispy and the cheese is melty. Cut in half and serve with extra garlic sauce. #Recipe #shawarma
Crispy garlic cheese shawarma wrap Ingredients For the chicken: 2 lb boneless chicken breast and thighs mix, cut into small pieces Salt to taste 1 tsp black pepper 1 tbsp garlic powder 1 tsp onion powder 1 tbsp paprika powder 1 tsp sumac powder 1 tsp cumin powder 1-2 tsp red pepper flakes 2 tbsp whole milk yogurt 1 tbsp extra virgin olive oil 1 tbsp lemon juice 1 cup shredded mozzarella cheese 1 tsp parsley Oil for cooking For the salad: 1 red onion, thinly diced 1/2 cup tomato, diced 1 tbsp parsley, finely chopped Salt to taste 1/2 tsp black pepper 1/2 tsp sumac 1 tbsp lemon juice 1 tbsp extra virgin olive oil For the creamy garlic sauce 1/2 cup mayonnaise 1/4 cup sour cream 2 cloves fresh garlic 1 tbsp lemon juice Salt to taste 1/2 tsp black pepper 1/2 tsp honey 1 tbsp paprika powder 1 tsp garlic powder To assemble: 6-7 Thin pita wrap Method: Mix chicken with salt, pepper, garlic powder, onion powder, paprika, sumac, cumin, red pepper flakes, yogurt, olive oil and lemon juice. Coat well and marinate for at least 30 minutes, or refrigerate for a few hours. For the salad, mix onion, tomato and parsley. Season with salt, pepper and sumac, then toss with lemon juice and olive oil. For the sauce, mix mayonnaise, sour cream, garlic, lemon juice, salt, pepper, paprika, garlic powder and honey until smooth. Heat a little oil in a large skillet over medium-high heat. Cook the chicken in batches without overcrowding until golden brown, crispy around the edges and cooked through. Return all the chicken to the pan, top with mozzarella and cover for 1–2 minutes until melted. Toss gently and sprinkle with parsley. Warm the pita, spread with garlic sauce, then add the cheesy chicken and salad. Fold tightly and place seam-side down in a lightly oiled skillet over medium heat. Toast both sides until golden, crispy and the cheese is melty. Cut in half and serve with extra garlic sauce. #Recipe #shawarma

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