Recipes, rituals and other stories to realign the body and mind


Snacks, Vegan, Vegetarian, Gluten freedanielle copperman2 Comments

An incredibly refreshing, vibrant side of seasonal ingredients combined with a creamy, dairy-free sauce high in healthy fats and plant-based protein. This slaw is amazing served alongside other salads, plain protein sources such as salmon or chicken, served with quinoa or vegetable burgers and falafels, or enjoyed as it is. A perfect condiment for picnics in the summer or to refresh a warming meal in the winter - experiment with using whichever vegetables are in season. Celeriac adds the perfect crunch to this slaw, but you can substitute it for cabbage, kohlrabi or courgette throughout the summer.


100g Brazil Nuts or Macadamia Nuts
1/2 Cup Water
Salt or Tamari, to taste
4 Tablespoons Olive Oil
Nutritional Yeast
1 Teaspoon Lemon Juice
Apple Cider Vinegar
1 Clove Garlic, crushed
1 Tin Coconut Milk, solid
1/3 Broccoli, grated
1/2 Cauliflower, grated
1 Large Shredded Celeriac


Start by making the slaw sauce. Place the brazil nuts into your blender with the water and blend on a high speed until smooth, for 2-3 minutes. Pour the 'milk' through a nut milk or jam straining bag into a jug, to strain it smoothly. Rinse the blender before returning the milk to it, along with the other ingredients. Blend on a high speed for a further 2 minutes. Taste, and season with more salt, garlic or lemon juice depending on your personal tastes. When you are satisfied with the flavour, leave to chill in the fridge temporarily whilst you prepare the vegetables. Grate the broccoli and cauliflower, and shred the celeriac in a food processor, with a mandolin slicer or with a large blade on your grater. In a medium bowl, combine the vegetables and pour the cheesy brazil nut sauce over them, tossing and massaging the sauce into the vegetables with your hands, to ensure everything is evenly coated.

Serve immediately. Will last 2-3 days in the fridge, but sauce tends to separate if left too lone.