WELL BEING & OTHER STORIES

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

Recipe

Five Recipes That Will Make You Love Porridge Again

Breakfast, Brunch, Dairy Free, Vegan, Vegetarian, Winter, Recipedanielle coppermanComment
Double Oat Porridge with Sesame Oil, Sesame Seeds and White Miso

Double Oat Porridge with Sesame Oil, Sesame Seeds and White Miso

I have never, in all honestly, been much of a fan of porridge, but every now and then I find myself craving it. There’s something about how warming it is, and perhaps the memories attached to it from my childhood, that I love, and I do find it keeps me fuller for longer. If I’m being super, super healthy, I’ll force down a very simple and plain recipe using water, not salt and no sugar, and I’ll top it with fresh or stewed fruits. But if I’m feeling a little more indulgent, or if I’m cooking for guests, I’ll get more creative and I’ll swap the water (or 1/2 of it) for a plant-based milk (to make it more creamy), and I’ll flavour it will all kinds of funky things. See below five of my current faves.

Double Oat Porridge with Oatly

Serves 2

This variation is super creamy, but essentially, you could use any milk or plant-based milks if you don’t have oat milk. As with any porridge, the toppings are really the main attraction. I’m not really here for a bowl of plain porridge with a little salt here and some sugar there. I’m here for the party thats going on on top and, in this case, it’s sesame themed so come prepared; sesame oil, tahini and sesame seeds. But, by all means, run with your own theme, get seasonal or use your usual go-to favourites. As you wish!

Components

200g gluten-free oats (ideally soaked in 100ml oat or other plant-based milk for minimum of 2 hours, preferably overnight)
200ml oat milk
200-400ml water (depending on how thick or runny you like it)

Optional toppings

1-2 teaspoons sesame oil
1 teaspoon white sesame seeds
1 teaspoon tahini
1 teaspoon white miso paste
1/2 teaspoons coconut sugar, honey, other natural sweetener or chopped dates (add more, to taste)
1 tablespoon pistachio or other nut butter

Double Oat Porridge with Homemade Pistachio Butter and Chopped Pistachios

Double Oat Porridge with Homemade Pistachio Butter and Chopped Pistachios

Method

Start by soaking the oats. Place the oats in a small to medium bowl, then cover with 100ml oat milk (or other milk or plant-based milk). Ideally use enough milk to just cover the oats. Leave to soak for a minimum of 2 hours, ideally overnight.

If you don’t have time to soak the oats, or once the oats have been soaked, transfer to a medium saucepan set over a medium heat, and add the other 200ml oat milk (or other milk or plant-based milk), along with 200ml water. Bring to the boil and then reduce to a simmer and cook for 15-20 minutes, until the liquid has been absorbed and the oats are soft and creamy. If the mixture becomes dry too quickly, add another 100ml water, and stir to combine. After a few more minutes, add another 100ml water if needed, and keep adding until you are happy with the consistency.

Once happy with the consistency, portion into bowls (if making just 1 serving, leave the rest in the pan for now and save for another day). Add the toppings or any other toppings of choice and enjoy, preferably piping hot.


Turmeric Porridge with Black Pepper, Honey, Sesame & Flax Seeds

Turmeric Porridge with Black Pepper, Honey, Sesame & Flax Seeds

Turmeric Porridge with Black Pepper, Honey, Sesame & Flax Seeds

(Serves 2)

This variation is definitely a new favourite. I love turmeric in most things, but this is like a turmeric latte in porridge-form. It’s great! I also know from previous research that black pepper helps the body assimilate (that’s absorb, to you and I), turmeric’s nutrients, and to ensure the body is making the most of what the turmeric has to offer. It doesn’t really alter the flavour too much, and adding honey is a nice way to add a gentle sweetness. You’ll notice a variation topped with a knob of butter which is something my parents used to do when I was a kid. It adds a subtly salty flavour and the fat enhances the nutritional profile, and will see that fat-soluble nutrients are assimilated. The sesame seeds and flax are just what I had on hand at the time, but you could of course add other nuts and seeds along with other toppings, such as fresh or dried fruit. Grated fresh turmeric would be a nice touch too. Jus sayin’.

Components

200g gluten-free oats
200ml milk of choice (I use oat, almond or hemp)
300ml-400ml water
1 tablespoon honey or other natural syrup of choice (like coconut sugar or nectar)
1-2 teaspoons ground turmeric (can add more to taste)
1 teaspoon ground ginger
Pinch of salt

Optional Toppings

A sprinkle of ground black pepper
1 teaspoon honey or other natural sugar or syrup of choice (like coconut sugar or nectar)
1 tablespoon sesame seeds
1 tablespoons ground flaxseeds
1 knob of salted butter, vegan butter or ghee (optional)

Method

Ideally, soak all of the porridge ingredients, apart from the water, overnight or for at least 2 hours before cooking. Then, simply transfer the mixture to a medium saucepan set over a medium to high heat, add the 250ml water and bring to the boil. Once boiling, reduce to a simmer and leave to cook for a further 10-15 minutes, until thick and creamy. Add extra water, as needed, if the mixture seems too dry or too thick.

If you don’t have time to soak the oats before cooking, simply place all of the ingredients in a medium saucepan over a medium to high heat. Stir to combine then bring to the boil. Once boiling, reduce to a simmer and cook for a further 10-15 minutes, until thick and creamy. Add extra water, as needed, if the mixture seems too dry or too thick.

Pine Nut Porridge

Serves 2

Components

200g gluten-free oats
1 portion pine nut milk (simply blend 100g pine nuts with 200ml water, until smooth)
300ml-400ml water
Pinch of salt
1 teaspoon maca, lucuma or mesquite (optional)

Optional toppings

2 tablespoons pine nuts (raw or toasted in the oven or in a saucepan)
1 teaspoon natural sugar or syrup of choice (like honey, coconut sugar or nectar)

Method

Start by making the pine nut milk. Blend 100g pine nuts (either raw or toasted) with 200ml filtered water, until smooth.

Ideally, soak all of the porridge ingredients, apart from the water, overnight or for at least 2 hours before cooking. Then, simply transfer the mixture to a medium saucepan set over a medium to high heat, add the 250ml water and bring to the boil. Once boiling, reduce to a simmer and leave to cook for a further 10-15 minutes, until thick and creamy. Add extra water, as needed, if the mixture seems too dry or too thick.

If you don’t have time to soak the oats before cooking, simply place all of the ingredients in a medium saucepan over a medium to high heat. Stir to combine then bring to the boil. Once boiling, reduce to a simmer and cook for a further 10-15 minutes, until thick and creamy. Add extra water, as needed, if the mixture seems too dry or too thick.

Caramelised Banana Porridge

Caramelised Banana Porridge

Caramelised Banana Porridge (1) & Cacao Banana Bircher (from Well Being Book) (2)

This bircher is my favourite thing to make if I’m in a rush, as it is highly energising, filling but not too filling, and takes just minutes to prepare. The caramelised banana porridge is something I’ll make it I have guests who’ve slept over or who are joining me for brunch. It takes a little extra effort but its so worth it. The flavour of the caramelised bananas paired with the creaminess of the porridge base is out of this world.

(1)

Serves 2

Components

2 tablespoons coconut oil
2 ripe bananas
100g gluten-free oats
1-2 teaspoons cinnamon (to taste)
1 teaspoon vanilla extract, powder, paste (or vanilla protein powder)
400ml plant-based milk of choice (or 200ml milk + 200ml water)
1-2 tablespoons natural sweetener (such as honey, coconut sugar or coconut nectar)
Pinch of salt

Elevate it: 1 teaspoon maca, 2 tablespoons flaxseeds ground or 2 tablespoons ground chia seeds

Method

Start by slicing the bananas, preferably length ways, but will also work sliced into rounds. Heat 1 tablespoon of the coconut oil in a frying pan over a medium heat, and then fry the banana. Fry for a couple of minutes on one side, then carefully flip using a tongs, a spatula or a fork (they may become quite soft and hard to handle). Once the banana begins to caramelise and brown, remove from the heat and set aside.

Next, heat the remaining oil in a medium saucepan over a medium heat. Add the cinnamon, vanilla and then the oats and stir to coat. Cook for 5 minutes and then add the milk. Stir to combine, bring to the boil then reduce to a simmer. Take half of the caramelised bananas and mash it into the porridge mixture, whilst still on the heat. Add a splash more milk or water if the mixture becomes too dry or too thick. Stir to ensure the banana is combined, and then leave to simmer for 15-20 minutes. The longer you leave it the the more creamier and softer the oats will become.

Once you’re happy with the consistency, top with the remaining caramelised banana and finish with natural sweetener (if needed) and a pinch of salt. You could also add knob of butter, vegan butter, ghee or coconut oil, a selection of chopped nuts or seeds, fresh, sliced banana and extra cinnamon.

(2)

Components

150g gluten-free jumbo oats
200ml plant-based milk of choice, plus extra if necessary
1 ripe banana (you could substitute for 1 ripe avocado)
4–5 tbsp cacao powder
1 tsp maca powder
2 tbsp milled flax or golden linseeds
1 tbsp whole chia seeds
1 tsp coconut sugar or other natural sweetener of choice
Pinch of sea salt

Optional toppings
Nut butter
Fresh fruits
Chopped nuts or seeds
Qnola or other granola

Elevate it: 1 tbsp tocos powder, 1 tsp mucuna pruriens powder, 1 tsp ashwagandha powder or other adaptogens of choice

Method

Place the oats in a large bowl and cover with the plant-based milk. Chop the banana into the bowl and use a fork to mash it into the oat mixture. Add the cacao, maca, seeds, natural sweetener and salt along with any elevational extras of your choice, and mix to combine with a fork. If the mixture seems dry, add a little more milk. If it seems too wet, add a small handful of extra oats.

Leave to soak for 5–10 minutes (or longer if you have the time). Top with any or all of the serving suggestions above.

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The Ultimate Porridge Bowls

Vegan 'Mince Meat', Four Delicious and Even More Nutritious Ways

Dinner, Gluten free, Dairy Free, Recipe, Vegan, Vegetarian, Winter, Autumndanielle coppermanComment
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I’m sitting here wrapped in my Goop Travel Wrap at my parents house in Bath, the place surrounded by snow and going nowhere very fast at all. We live in a tiny village, or a hamlet to be precise, and since not much goes on around here, not many cars pass by and apparently, not many gritters either. The lanes are beautifully but inconveniently piled with snow, and only the tractors and land rovers can take them on. Whilst some would find this frustrating, I personally love it, being so rural and detached, especially as I’m visiting from London which is, well, the exact opposite. I love moments like this that just force you to stop and slow down, quite literally.

So, finally, having tested these recipes months and months ago, I’m taking this pause as an opportunity to share them. Bolognese is winter food at it’s best; so deeply comforting, and warming like nothing else. It is a highly regarded meal by many; whether it’s a staple weeknight meal, a weekend treat or one of those things you only order in restaurants cos they just do it better. It’s a failsafe crowd-pleaser, thats for sure, but what if you’re a long standing or recently converted vegan or vegetarian, or simply want to reduce the amount of meat you’re consuming? Well, I’ve got a few options for you. I’ve experimented with all kinds of vegetarian variations, and since all of them were delicious and nourishing in their own unique ways, I just figured I’d give you them all. The meaty textures and flavours in the recipes that follow are purely and simply natures own ingredients. Take your pick, from mushrooms and lentils to carrots and walnuts, or try them all. And if you’re willing to try something completely different and a little bit out there, my favourite might just be the Green Bolognese, made with spinach, broccoli and tofu.

I’ve branded these as bolognese sauces to serve with pasta (I’d use gluten-free rice or vegetable-based fusilli, spaghetti or linguine), but you could also serve these chilli-style (Chilli Sin Carne), with rice or other grains (like buckwheat, millet or quinoa), in tacos or with tortilla chips, nacho-style (all-over or as a dip). Add a little extra chilli and maybe stir through some kidney or pinto beans to make a more traditional chilli, or leave as it is.

Each of the following recipes are also so, so good on their own, or maybe with steamed vegetables or seasonal salad. They’re delicious served cold, too, either perched next to other leftovers, rainbow-bowl-style, or part of a packed lunch.

Let me know how you get on, and tag #WellBeingAndOtherStories if you post any of your creations online!

+ Pictured, only the Carrot & Walnut Bolognese.

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Carrot & Walnut Bolognese

Serves 2

Components

3 medium-large carrots, grated
4 large tomatoes
10 medium mushrooms (button, chestnut or portobello)
1 clove garlic
1/2 white onion
120g raw walnuts
1-2 tablespoons sunflower or extra virgin olive oil
1 tin chopped tomatoes
2 tablespoons tomato puree
2 tablespoons nutritional yeast
Handful of fresh basil leaves
1 tablespoons dried oregano
5 handfuls spinach
30g sun dried tomatoes (optional)
Salt and pepper, to taste

Fresh or dried gluten-free pasta of choice, for two (about 200g)

Method

Start by peeling, chopping and grating the carrots. Then chop the tomatoes into 2 inch pieces. Next, finely dice the mushrooms into tiny pieces, dice the onion, crush the garlic and roughly chop the walnuts. The walnuts should be in pretty small pieces, kind of resembling the size and width of minced meat.

Next, heat the oil in a medium saucepan over a medium heat, and then add the carrots, tomatoes, mushroom, onion, garlic and walnuts. Sauté for 5-10 minutes, and then add the tinned tomatoes and tomato puree. Stir to combine and then add the nutritional yeast, basil, oregano, spinach, sun dried tomatoes (if using) and salt and pepper, to taste.

Bring the sauce to a boil and then reduce the heat and leave (ideally with a lid on) to simmer whilst you prepare the pasta (for roughly 20-30 minutes). Cook according to packet instructions or if using fresh, unpackaged pasta, bring a pan of water to the boil, add the pasta, a splash of extra virgin olive oil and a pinch of salt and cook until soft (taste test a few times until you’re happy with the bite).

Stir the sauce a few times to ensure it isn’t sticking to the pan. If it seems a little dry, add a splash of water or, if you fancy, some red wine.

Once the sauce has reduced and is a thick, wet consistency, remove from the heat and set on the table, either in the pan or transferred to a serving bowl. And once the pasta is cooked to perfection, drain and set on the table, either in the pan, transferred to a serving bowl, or distributed onto each persons plate.

Top with extra walnuts, basil and a drizzle of extra virgin olive oil, along with any other toppings of choice, like pesto, cheese or vegan cheese (or just an extra sprinkle of nutritional yeast).

Tempeh ‘Mince’ for Chilli, or Bolognese

Serves 2

Components

200g tempeh (could replace with firm tofu)
1 clove garlic
1/2 white onion
1-2 tablespoons sunflower or extra virgin olive oil
1 tin chopped tomatoes
1 tablespoon nutritional yeast
2 tablespoons fresh coriander (if making a chilli, or basil if making as bolognese)
1-2 tablespoons tamari
1 teaspoon paprika
½ - 1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon dried oregano
½ - 1 teaspoon chilli powder or flakes (to taste)
Salt and pepper, to taste
1 teaspoon apple cider vinegar (optional)
1-2 teaspoon mustard (optional)

250g grains (such as rice, quinoa, buckwheat or millet) if making chilli, dried or fresh gluten-free pasta to serve 2 (about 200g) if making bolognese, or gluten-free corn tortilla wraps, tacos or nachos if making either of those

+ You could also serve this as a burrito or in tacos.

Method

Start by dicing the tempeh (or tofu) into tiny pieces, crumbling the pieces in your fingers until it resembles a minced meat texture. Next, chop the onion and crush the garlic.

Heat the oil in pan and then add the onion, garlic and chopped tempeh. Sear over a medium heat for 5-10 minutes, then add the chopped tomatoes, nutritional yeast, fresh coriander, tamari, paprika, cumin, ground coriander, oregano, chilli and season with salt and pepper, to taste.

Bring the sauce to a boil and then reduce the heat and leave (ideally with a lid on) to simmer (for roughly 20-30 minutes), whilst you prepare your grains (if making chilli), pasta (if making bolognese), tortilla wraps or tacos. Cook according to packet instructions. (For unpackaged grains, cook 1 cup grain to 2 cups water, bringing water to the boil and then reducing to a simmer and cooking covered with a lid until all liquid has been absorbed. If using fresh, unpackaged pasta, bring a pan of water to the boil, add the pasta, a splash of extra virgin olive oil and a pinch of salt and cook until soft (taste test a few times until you’re happy with the bite).

Stir the sauce a few times to ensure it isn’t sticking to the pan. If it seems a little dry, add a splash of water or, if you fancy, some red wine. Add the spinach just before removing the sauce from the heat, and stir it through until wilted.

Once the sauce has reduced and is a thick, wet consistency, remove from the heat and set on the table, either in the pan or transferred to a serving bowl. And once the grains or pasta is cooked to perfection, drain and set on the table, either in the pan, transferred to a serving bowl, or distributed onto each persons plate. If using tortilla wraps or tacos, you know what to do.

If serving with grains, serve with extra fresh herbs (coriander, as used above), creme fraiche (or vegan alternative) and cheese or vegan cheese. If serving with pasta, top with extra fresh herbs (basil as used above), and a drizzle of extra virgin olive oil, along with any other toppings of choice, like pesto, cheese or vegan cheese (or just an extra sprinkle of nutritional yeast). If making burritos or tacos, serve with extra fillings, such as rice, sautéed vegetables, creme fraiche (or vegan alternative), and cheese or vegan cheese.

Mushroom & Lentil ‘Mince’, for Chilli or Bolognese

Serves 2

Components

500g medium-large tomatoes
2 red peppers (preferably the long ones, known as Marconi)
450g mushrooms (button, chestnut or portobello)
1/2 white onion
1 garlic clove
2 tablespoons sunflower or extra virgin olive oil
100g puy, beluga or green lentils (preferably uncooked, and soaked for a couple of hours)
50g uncooked quinoa (optional)
250ml vegetable stock
2 tablespoons tomato puree
4 tablespoons nutritional yeast
2 bay leaves
1-2 teaspoons cocoa / cacao powder
Salt and pepper, to taste
1-2 tablespoons mustard (optional)
30g black or green olives - chopped (optional)
1-2 handfuls spinach

250g grains (such as rice, quinoa, buckwheat or millet) if making chilli, dried or fresh gluten-free pasta to serve 2 (about 200g) if making bolognese, or gluten-free corn tortilla wraps, tacos or nachos if making either of those

Method

Start by chopping the tomatoes and red peppers into roughly 2 inch pieces. Dice the onion and crush the garlic, and then finely dice the mushrooms, into tiny cube-like pieces. Heat the oil in a large saucepan and add the tomatoes, peppers, onion, garlic and mushrooms. Sauté for 5 minutes until the onions and garlic begin to brown and the mushrooms soften.

Next, add the lentils and quinoa and continue to sauté for a further 5-10 minutes. Then add the vegetable stock, tomato puree, nutritional yeast, bay leaves, cocoa powder and salt and pepper, to taste. If using, add the mustard and olives now, too. Bring to the boil then cover with a lid and leave to simmer (for roughly 20-30 minutes), whilst you prepare your grains (if making chilli), pasta (if making bolognese), tortilla wraps or tacos. Cook according to packet instructions. (For unpackaged grains, cook 1 cup grain to 2 cups water, bringing water to the boil and then reducing to a simmer and cooking covered with a lid until all liquid has been absorbed. If using fresh, unpackaged pasta, bring a pan of water to the boil, add the pasta, a splash of extra virgin olive oil and a pinch of salt and cook until soft (taste test a few times until you’re happy with the bite).

Stir the sauce a few times to ensure it isn’t sticking to the pan. If it seems a little dry, add a splash of water or, if you fancy, some red wine. Add the spinach just before removing the sauce from the heat, and stir it through until wilted.

Once the sauce has reduced and is a thick, wet consistency, remove from the heat and set on the table, either in the pan or transferred to a serving bowl. And once the grains or pasta is cooked to perfection, drain and set on the table, either in the pan, transferred to a serving bowl, or distributed onto each persons plate. If using tortilla wraps or tacos, you know what to do.

If serving with grains, serve with extra fresh herbs (coriander, as used above), creme fraiche (or vegan alternative) and cheese or vegan cheese. If serving with pasta, top with extra fresh herbs (basil as used above), and a drizzle of extra virgin olive oil, along with any other toppings of choice, like pesto, cheese or vegan cheese (or just an extra sprinkle of nutritional yeast). If making burritos or tacos, serve with extra fillings, such as rice, sautéed vegetables, creme fraiche (or vegan alternative), and cheese or vegan cheese.

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Green Spinach & Broccoli Bolognese

Serves 2

Components

120g broccoli, chopped
2 large handfuls spinach
150ml water or vegetable stock
50g extra broccoli, diced
200g mushrooms (button, chestnut or portobello) (or green lentils)
100g firm tofu
1 onion
1 garlic clove
5 tbs olive oil
Handful fresh basil
1 tablespoons dried oregano
2 tablespoons nutritional yeast
Salt and pepper, to taste

Fresh or dried gluten-free pasta of choice, for two (about 200g)

Method

Start by bringing a small saucepan of water to the boil. Chop the 120g of broccoli and add to the pan, along with both handfuls of spinach. Boil for 5 -10 minutes, until soft, then drain and transfer to a blender. Add the water or vegetable stock and blend on a high speed, until smooth. If too thick or paste-like, add another 50ml liquid. Leave in the blender whilst you prepare the other ingredients.

Dice the remaining 50g broccoli as finely as possible. Finely dice the mushrooms into tiny cube-like pieces, and do the same with the tofu, crumbling the tofu pieces in your fingers until it resembles a minced meat texture. Finally, chop the onion and crush the garlic.

Next, heat the oil in a large saucepan over a medium heat. Add the onion, garlic, diced broccoli, mushrooms and tofu and sauté for 5-10 minutes, until the mushrooms soften and the onion and garlic begin to brown. Next, add the fresh basil, dried oregano, nutritional yeast and salt and pepper, to taste.

Bring the sauce to a boil and then reduce the heat and leave (ideally with a lid on) to simmer whilst you prepare the pasta (for roughly 20-30 minutes). Cook according to packet instructions or if using fresh, unpackaged pasta, bring a pan of water to the boil, add the pasta, a splash of extra virgin olive oil and a pinch of salt and cook until soft (taste test a few times until you’re happy with the bite).

Stir the sauce a few times to ensure it isn’t sticking to the pan. If it seems a little dry, add a splash of water or, if you fancy, some red wine.

Once the sauce has reduced and is a thick, wet consistency, remove from the heat and set on the table, either in the pan or transferred to a serving bowl. And once the pasta is cooked to perfection, drain and set on the table, either in the pan, transferred to a serving bowl, or distributed onto each persons plate.

Top with extra basil and a drizzle of extra virgin olive oil, along with any other toppings of choice, like pesto, cheese or vegan cheese (or just an extra sprinkle of nutritional yeast).


Since there’s a lot of information and a lot of options here, feel free to leave any questions in the comments below! Enjoy!

All-Natural Miso Almond Fudge

Vegan, Sweets + Desserts, Snacks, Recipe, Gluten freedanielle copperman1 Comment
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This recipe is so, so easy and, I mean, it’s just the dream. Not only is it simple and stress-free to make, it’s also all-natural, completely sugar-free, and high in functional nutritious ingredients. With almonds and coconut oil, this fudge recipe holds incredible benefits with high levels of healthy fats and protein, which support cell function and repair and growth of muscles, hair, skin and nails. I just love it. I keep pieces in the freezer for a quick snack and for a safe burst of energy during the day, before a workout or as an afternoon/evening snack that won’t spike my blood sugar levels too much. The miso bring a deliciously rich, salty flavour; you’ll see what I mean.

Components

150g dates (ideally medjool)
1 heaped teaspoon white or brown miso paste
3-4 tbs (about 30g) coconut oil, melted
150g almond butter (can use other nut butter if desired)

+ You can make these without miso, and use a pinch of salt instead; I just used it as it adds a nice, unique flavour.

Method

Simply blend all of the ingredients together in a food processor, on the highest speed. If you don’t have medjool dates and if the ones you do have seem a little tough, soften them by placing them in a bowl and covering with boiling water for a few minutes. The drain them and pat them dry, squeezing out any excess liquid before then blending in your food processor with the other ingredients.

Blend until the mixture forms a smooth and sticky paste. It should blend into a smooth doughy ball. Remove from the food processor and spread out into a shallow dish or tray. I used a tuppaware dish for mine as it was small enough to make slightly thicker pieces. Use your hands or the back of a spoon or spatula to spread the mixture across your dish or tray evenly, making it about 1-2cm high. Make sure it is completely compact. Place in the freezer for about 1-2 hours, until stiff.

Once completely stiffened, slice with a sharp knife into small individual fudge-like pieces. You could also slice into bar shapes, if desired.

Return to the freezer and store them here until ready to eat. I like mine quick tough and fudgy, but if you prefer them a little softer, remove from the freezer a few minutes before you wish to enjoy them. Alternatively, you could store in the fridge instead.

Enjoy!

Festive Favourites ~ Archived Recipes from Over the Years

Recipe, Autumn, Winterdanielle coppermanComment

Holiday Season Bliss Balls

Dairy Free, Gluten free, Recipe, Seasonal, Sugar Free, Sweets + Desserts, Vegandanielle coppermanComment

I’m stocking my freezer with these so that I’ll have something to constantly (and instantly) satisfier the snacker in me during the holidays. Of course I’m human and a live with an ethos that balance is crucial and that the less healthy foods have a place in this world too, but this January I’m heading to New York for the first time in a couple of years to launch the US edition of my book, Well Being, and to meet with new modelling agencies. So, this year I’m generally steering away from outrageously unhealthy indulgences since I need to be in the best shape of my life to meet with agencies. Thus, these babies are my answer to everything. When someone offers me a cookie, mince pie, chocolate or all of the above, I’ll be blissfully chomping down on these little mouthfuls like a proper weirdo. But, to me, it’s not going to be difficult to resist what everyone else is enjoying, since I genuinely prefer the taste of these to most processed treats which these days taste too artificial and sickeningly sweet. And these are still indulgent in their own ways. They’re high in calories and pretty sweet themselves, but its just that they’re all natural and offer actual nutritional benefits, unlike most of the other holiday treats out there. I can eat these knowing I won’t have to expect a bout of blemishes on my skin, extreme bloating, a sugar rush and a sugar crash, or a headache and general grogginess. That said, I will not say no dessert.

It took me 20 minutes to make 2 full batches of these last night, and they turned out much cheaper than shop bought health food products. I couldn’t recommend the best flavour, they’re all amazing. Enjoy!

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Gingerbread bites

Components

150g cashews
50g oats (ideally gluten-free)
225g dates (ideally medjool)
2-3 tablespoons ground ginger
1 teaspoon vanilla protein powder (optional)
1 teaspoon coconut oil
Pinch of salt

Method

Start by blending the cashews, oats and protein powder (if using) in a food processor until they form a light, flour-like consistency. Next, add the dates, ginger, coconut oil and salt, and blend again on a high speed. The mixture should begin to crumble and then clump together, and eventually (after around 1-2 minutes) it should form into a smooth, sticky, dough-like ball. Keep blending until this happens, and if it doesn’t become sticky or doughy, add a few more dates and continue to blend.

Once smooth and sticky, use your hands to form the mixture into bite-sized balls, or, as per the images below, flatten them into little cookie shapes.

Place in the fridge to stiffen, or place in the freezer if you prefer them a little harder. I would suggest storing them in your fridge if you prefer them softer, or in your freezer if you prefer them stiffer and to save them from expiring (they can stay in the freezer for as long as they last).

Enjoy!

Walnut Brownie Bites

50g cashews
100g walnuts
50g oats (ideally gluten free)
225g dates (ideally medjool)
1 teaspoon vanilla protein powder
1 teaspoon coconut oil
4 heaped teaspoons cacao powder
Pinch of salt

+ A handful chopped walnuts, for extra crunch (optional)

Method

Start by blending the cashews, walnuts, oats, cacao and vanilla protein powder (if using) in a food processor until they form a light, flour-like consistency. Next, add the dates, coconut oil and salt and blend again on a high speed. The mixture should begin to crumble and then clump together, and eventually (after around 1-2 minutes) it should form into a smooth, sticky, dough-like ball. Keep blending until this happens, and if it doesn’t become sticky or doughy, add a few more dates and continue to blend.

Once smooth and sticky, use your hands to form the mixture into bite-sized balls, or, as per the images above, flatten them into little cookie shapes. If you want to add a little crunch, use your hands to roll some extra chopped walnuts and extra salt, if desired, into each bite-size.

Place in the fridge to stiffen, or place in the freezer if you prefer them a little harder. I would suggest storing them in your fridge if you prefer them softer, or in your freezer if you prefer them stiffer and to save them from expiring (they can stay in the freezer for as long as they last).

Enjoy!

Vanilla Chai Bites

150g cashews
50g oats (ideally gluten free)
225g dates (ideally medjool)
2 tablespoons ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon ground cardamom
1/2 teaspoon ground nutmeg, ground cloves or mixed spice - optional
1 teaspoon vanilla protein powder
1 teaspoon coconut oil
Pinch of salt

Method

Start by blending the cashews, oats and protein powder (if using) in a food processor until they form a light, flour-like consistency. Next, add the dates, coconut oil, salt ,cinnamon, ginger, cardamom and any other spices you’re using, and blend again on a high speed. The mixture should begin to crumble and then clump together, and eventually (after around 1-2 minutes) it should form into a smooth, sticky, dough-like ball. Keep blending until this happens, and if it doesn’t become sticky or doughy, add a few more dates and continue to blend.

Once smooth and sticky, use your hands to form the mixture into bite-sized balls, or, as per the images below, flatten them into little cookie shapes.

Place in the fridge to stiffen, or place in the freezer if you prefer them a little harder. I would suggest storing them in your fridge if you prefer them softer, or in your freezer if you prefer them stiffer and to save them from expiring (they can stay in the freezer for as long as they last).

Enjoy!

Roasted Brussels, Broccoli, Red Grapes and Chestnuts ~ Well Being Book

Well Being Book, Winter, Vegan, Sides, Recipe, Seasonal, Lunch, Gluten free, Dinner, Dairy Free, Autumndanielle coppermanComment

We’ve all hated Brussels sprouts at some point in our lives, and I probably still would if it wasn’t for Hu Kitchen in New York. When I was living in the city a couple of winters ago, I spent a lot of time there in between castings or on my way home from shoots. I didn’t have a kitchen in my apartment so I stocked up on their pre-cooked ingredients most nights, and became addicted to their roasted Brussels sprouts – soft and caramelised on the inside, crispy on the outside. Roasted grapes add a rich, juicy flavour to this dish and bind the other ingredients together in a subtly sweet sauce.

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Components

Serves 4-6

250g Brussels sprouts
250g red grapes
150g chestnuts
4 tbsp extra virgin olive oil or coconut oil
1⁄2 broccoli head, chopped into florets
60g chard or kale, chopped
1 quantity Basic Tahini Dressing (page 135)
Sea salt and freshly ground black pepper

For a creamy version

1 tin coconut milk

Method

Preheat the oven to 180°C / gas mark 4.

Arrange the Brussels sprouts, grapes and chestnuts in a large baking tray, drizzle with 2 tablespoons of the oil and sprinkle with salt. Use a sharp knife to pierce the grapes slightly and then place in the oven and roast for 45 minutes.

Add the broccoli to the baking tray and roast for a further 15–20 minutes. When the broccoli is tender, the grapes are soft and caramelised and the Brussels are beginning to crisp, heat the remaining olive oil in a frying pan and sauté the chard or kale for 10 minutes, until wilted. Stir the chard or kale into the tray, coating them in the juices of the roasted vegetables. Divide the vegetables among individual bowls or transfer to a larger dish if serving as a side. Drizzle with the tahini dressing and enjoy.

+ To make a creamy version, transfer the roasted Brussels, grapes, chestnuts and broccoli into a medium saucepan. Over a low-medium heat, stir in the coconut milk and heat until combined. Alternatively, you could do this in the oven, pouring the coconut milk over the roasted Brussels, grapes, chestnuts and broccoli and returning to the oven to heat through and combine for a further 10-20 minutes, at the same heat.

Enjoy as a warm salad, as a side for Christmas dinner or roasts, or serve with grains or psuedograins.

Ginger Biscuits with Raw Chocolate and Clementine Pieces

Anytime, Gluten free, Dairy Free, Recipe, Snacks, Sugar Free, Sweets + Desserts, Vegan, Winterdanielle coppermanComment

I improvised with this recipe in desperation the day before an event I hosted last weekend, and thank god they turned out to be a huge win. I always loved gingernut biscuits as a child, and so it is with great pleasure that I present to you this healthier and all-natural variation, which, IMO, is better than the shop-bought ones I used to crave.

These biscuits are so crunchy and bake to perfection, and unlike most processed biscuits are a) only gently sweet (and only sweetened with natural and nutrient-rich sweeteners) and b) gluten-free and c) made with only 5 main ingredients, and absolutely no additives / flavourings / preservatives or anything else funky you wouldn’t recognise.

I personally love the ginger, but you could also leave the ginger out and / or swap for other spices (such as cinnamon, vanilla or cardamom).

Components

For the biscuit

200g gluten free oat flour (gluten-free oats ground in a food processor until they resemble a fine flour consistency)
50g coconut sugar
60g coconut oil
50ml natural syrup (like date syrup, coconut blossom nectar, maple syrup or organic / raw honey)
Pinch of salt
2-3 tablespoons ground ginger (to taste)

For the chocolate layer

100g cacao butter (a combination of part cacao butter, part coconut oil will also work)
Pinch of sea salt
40g cacao powder
1 tablespoon coconut sugar or natural syrup (see above for options)

To top (optional)
Crushed hazelnuts or other nuts
Halved or full clementine segments (or other fresh or dried fruits)

Method

Preheat the oven to 160c.

Start by making the biscuit. Combine all of the ingredients in a food processor until they form a crumbly dough. The mixture should stick together compactly when pressed with the back of a spoon or spatula, or when squeezed between your fingers.

Tip the mixture out onto a flat baking tray. You can grease the tray with a little coconut oil, but I didn’t feel the need to, and the biscuits didn’t stick. Spread the mixture out evenly across the baking tray and then press down with the palm of your hands, your fingers and fists - whatever works for you. The aim is to make the mixture completely compact, pressing it together and spreading it evenly to about 0.5mm in thickness. Pat the mixture and bring the sides in as much as possible, then when the mixture is as flat, even and compact as you can get it, use a sharp knife to gently slice off the edges (which will look slightly uneven and loose) to make them clean-cut and straight.

Next, use the same knife to gently score the mixture into biscuit shapes. I use the knife to make small rectangle shapes, but you could make squares or other shapes, or use a cookie cutter if you’d prefer. Ensure the knife cuts through to meet the baking tray rather than just lightly scoring the mixture, as this will make it much easier to break the cookies apart when they have baked.

Place inside the pre-heated oven and bake for 12-20 minutes. The baking time will depend on the thickness of your biscuits. Just keep an eye on them after 10-12 minutes, and if they still feel a little soft, leave them baking for a little longer. The edges should begin to brown slightly. If you aren’t sure if the biscuits are done, try to break an edge piece off and leave it to cool for a few minutes before testing. It should be crisp and crunchy, and ideally not chewy - unless you prefer them a little chewy in which case, remove from the oven slightly earlier.

When you are happy with the baked texture, remove from the oven and allow to cool for a few minutes before carefully breaking the biscuits apart along the lines / cutter shapes you made before baking.

Set aside on a cooling rack to cool whilst you prepare the chocolate.

To make the chocolate, fill a small saucepan with water and bring to the boil. Place a heatproof bowl on top of the pan (creating a double boiler), then add the cacao butter and salt.

Once the cacao butter has melted, remove from the heat and whisk in the cacao powder. Add your natural sweetener and whisk again, until combined.

Allow to cool for about 5-10 minutes ideally, and then, one by one, dip the biscuits into the chocolate, on one of the flat sides only. Place immediately in the freezer on a tray or plate, and repeat until each biscuit as been dipped. After about 5-10 minutes in the freezer, double dip, to get a thicker layer of chocolate. This time, before placing in the freezer to set, sprinkle with your crushed nuts and fruit - if using. Then, this time, place in the fridge in an airtight container to set and store them hear until ready to eat (you can also store at room temperature but the chocolate may soften a little, depending on the temperature of the surrounding area).

Updated Mince Pies

Autumn, Recipe, Sweets + Desserts, Vegetarian, Winterdanielle coppermanComment
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For someone who doesn't usually like mince pies, I ended up eating 3 of these for breakfast the day after I made them. The pastry - which is free from gluten, dairy and refined sugars, and made from all-natural, nourishing ingredients - is the perfect texture; not too crumbly; not too sweet; just doughy enough; and with the perfect amount of crunch. The filling - which is also free from gluten, dairy and refined sugars, and made from all-natural, nourishing ingredients - is also much more flavoursome and juicy than other shop-bought mince pies i've tried. I add superfoods such as blueberries and goji berries to mine, which bring a unique flavour and also additional nutrients. The apricots and dates add a really rich flavour, and mean you don’t need to add extra sugar or sweetener to the filling mixture. Combined with the natural citrus juices and spices, it’s an unbeatable combination.

Granted, its easier and often more appealing to buy mince pies from the shops, and these do take a little time and effort to make, but isn't that what Christmas is all about? Taking time, taking care and enjoying the process of each stage of preparation. It's tradition, after all! But, hey, I hear ya. Theres always enough to do, so to avoid having too much on your plate (so to speak), I'd suggest preparing these a few days (or weeks - as they freeze well) before the festivities begin, to reduce stress and take the pressure off. I'd also suggest getting children involved too, as they will love getting creative and helping.

Components

Makes 12

For the Crust

250g Buckwheat Flour
50g Ground Almonds
4 Tablespoons Coconut Oil, room temperature
Pinch of Himalayan Pink Salt
5-6Tablespoons Honey, Date Syrup, Maple Syrup or other natural sweetener of choice
1 Egg

For the Filling

4 dried apricots, chopped
1 tablespoon vanilla extract, paste or powder
6 dates, pitted and chopped
1/2 medium apple, chopped
100g blueberries
30g goji berries (optional)
The juice of half a fresh orange (and zest, if desired)
1 Teaspoon fresh lemon juice
1/2 teaspoon nutmeg
1 tablespoon cinnamon
1 teaspoon mixed spice
1/4 teaspoon tumeric
1 teaspoon grated fresh or ground ginger
1-2 tablespoons chia seeds
3 tablespoons coconut oil
60ml water
1 teaspoon maca or ginseng (optional)

Method

Preheat the oven to 160c.

Grease a muffin tin with a light coating of coconut oil.

For the crust, place all of the ingredients -but only half of the flour - into a food processor. Blend to combine, until the ingredients form a crumb-like texture then transfer to a mixing bowl. Add the remaining flour and stir with a wooden spoon or spatula until combined. Add a little more flour if the mixture seems too sticky, and add a little more syrup if it seems too dry.

Knead the dough out onto a lightly floured surface. Use a rolling pin to roll the dough out until it is about 3mm thick (I do this in 2 stages, using half of the dough at a time). As you roll, gently apply pressing, pressing down onto the dough as you roll it. This ill help to ensure the dough stays together and compact and doesn’t crumble or separate.

Next, use a round cookie cutter to cut out individual crusts, and use a thin spatula to lift the dough discs if they stick to the surface. Lay each circle into each section of the greased muffin tin. Leave the leftover dough for the lids.

Bake for 8 minutes until the crusts begin to brown, but aren’t cooked through. Whilst they cook, prepare the filling.

For the filling, simply place all of the ingredients apart from the chia seeds into a medium saucepan on a medium heat. Bring to a gently boil, stirring constantly. As the blueberries soften, burst them with the back of a wooden spoon and then reduce to a simmer. Simmer for 20 minutes, until the fruit (particularly the apple) has completely softened. Add the chia seeds just before you take the mixture off of the heat. Leave the mixture to cool slightly and allow a few minutes for the chia seeds to swell and absorb some of the flavour.

Take about a tablespoon of the mixtures and fill each pre-baked crust.

Roll out the remainder of your dough and use either the same round cookie cutter or a more fun, festive one (like a star, a Christmas tree or holly leaves). Take each shape and arrange it on top of the mince mixture. If using another circle, I like to seal them by pressing a fork around the edges to connect them to the crusts. But if using a shape, you can just rest it on top of the fruit mixture.

* At this stage, you can use 1 egg, whisked, to brush on the pie tops. This gives them a more glossy finish.

Return to the oven and bake for a further 10-12 minutes, until the pastry turns a golden brown.

To serve, dust with buckwheat flour or desiccated coconut (or icing sugar if you prefer a sweeter option), and serve with coconut cream, runny almond cream and with an extra dollop of the fruit filling if you had some left over.

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Finally ~ The Ultimate Chewy Chocolate Chip (Vegan!) Cookies

Gluten free, Dairy Free, Paleo, Recipe, Snacks, Sugar Free, Sweets + Desserts, Vegan, Vegetariandanielle copperman5 Comments
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I’m not even joking, I went as far as testing 4 different cookie recipes in 1 day a few weeks ago, and none of them came out how I wanted them to.

I revisited the challenge again this week though, and this story has a different ending. The best vegan cookies that have ever been.

To me, a cookie should be tough, crisp and gently crunchy on the outside, and soft, moist and chewy on the inside. It should definitely not be too crispy or biscuity, and at all crumbly. That’s the worst. What’s the point in a cookie if it isn’t chewy? I tried several different options that Sunday afternoon; some with egg, some without; some with coconut sugar, some with syrups; some with flour, some with ground nuts; some with coconut oil, some with olive oil. I even tried some chickpeas (the dough was insane, the baked version, not so much). All of them came out completely different and left me baffled by the science of cookies. Some were super light and fluffy and almost a dusty / sandy texture (inedible). Others were super oily and dense, but didn’t set properly or remained oily and moist like the dough it had been, rather than an actual cookie.

These, though, are the ones. They are the perfect texture - light and chewy, but not too dense or tough. In my opinion, they are more flavoursome than shop-bought cookies (which, since I’m now used to lower sugar foods, always taste too sweet and artificial, and somehow quite plain - maybe from the flour and the fact that the ingredients they contain are rarely fresh and hardly real food at all). Another couple of pros: these are make with completely natural ingredients (that’s where the flavour comes from) and are gluten free, paleo, and vegan. Uhhhhh. Who knew a cookie could hit so many spots?

They literally take about 5 minutes to make and 10-12 to bake. So you don’t have an excuse not to make these, really. Sorry.

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Components

Makes 6 large cookies

200g ground almonds
5 tablespoons natural syrup (about 100g) (I used dark agave but any natural syrup, like honey, maple or coconut nectar would also work)
3-4 tablespoons coconut palm sugar
1/2 teaspon bicarbonate soda
4 tablespoons coconut oil or olive oil (around 50-60g), melted
Generous pinch of salt for the dough and extra for topping
4 tablespoons gluten free flour - I use either buckwheat, rice, chickpea or chestnut
50-100g raw or dark chocolate - I use Ombar or 85-99% dark chocolate depending on what I can find locally

Optional

1/2 - 1 teaspoon ground ginger or grated or sliced fresh ginger
Chopped nuts (like hazelnut, pecans, pine nuts or walnuts)

Method

Preheat the oven to 175c.

Simply measure all of the ingredients - except for the chocolate - into a food process and pulse until they form a smooth dough. Ideally, it should begin to form a sticky, doughy ball, and the mixture should be smooth. Transfer to a medium mixing bowl. On a chopping board, roughly chop or crush the chocolate, if it is in a bar or buttons, to create small chocolate chunks. Stir the chocolate chunks into the dough mixture and use your hands to combine and distribute evenly throughout the dough.

Line a baking tray with baking paper. Take a small handful of mixture and roll into a compact ball, then place in the palm of one hand and flatten with the other hand. Aim to make each cookie about the size of the palm of your hand, and about 1cm thick. Place on the baking tray and continue to flatten gently with your figures, if necessary. Sprinkle with a pinch of salt, if desired.

Place in the oven and bake for 10 - 12 mins, until the edges begin to brown and the surface is tough and dry to touch. I remove mine around 10 minutes as they continue to cook a little as they cool, and they set as they cool, so don’t worry if they feel too soft when you remove them from the oven.

Enjoy warm or cooled, with a glass of hot or cold plant-based milk, adaptogen-spiked milk (I like cacao) or other hot drink of choice.

Store in an airtight container at room temperature for about 1-2 weeks.

Well Being Book Recipe ~ Chanterelle Mushroom, Lentil & Chestnut Casserole with White Bean Cloud Mash

Dinner, Recipe, Vegan, Vegetarian, Winter, Autumndanielle coppermanComment
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This recipe is inspired by a casserole dish I had in Stockholm. Chanterelle mushrooms were everywhere and I immediately took to their earthy, buttery flavour, much richer than the standard mushrooms I was used to. This recipe combines them with many of my favourite autumnal ingredients, creating a nourishing and warming casserole-like dish. For the simplest option, serve it with grains and vegetables or atop a cloud of white bean mash.

Components

For the casserole
2 tbsp extra virgin olive oil or coconut oil
180g chestnuts, chopped (vacuum-packed)
1 garlic clove, crushed
1⁄2 white or red onion, chopped
250g chanterelle mushrooms, sliced
200g chestnut mushrooms, sliced
60g raw beetroot, chopped
200g puy lentils (yellow, orange or green lentils or mung beans will also work)
6 fresh sage leaves
2 sprigs of rosemary
200ml coconut milk or plant-based milk
1 tsp apple cider vinegar
200ml vegetable or meat stock
3 handfuls of spinach, chopped
2 large handfuls of cavelo nero, chopped
Sea salt and black pepper
For the white bean cloud mash
4 tbsp extra virgin olive oil
400g tin cannellini / butter beans, rinsed and drained
60ml water or plant-based milk
Sea salt and black pepper

Method

Heat the oil in a large saucepan and, once hot, add the chestnuts, garlic, onion, mushrooms, beetroot, lentils, sage and rosemary. Sauté for 15 minutes and then add the coconut milk, vinegar and half of the stock. Bring to the boil, then reduce the heat and simmer for 20 minutes. Gradually add the remaining stock to loosen it, but you may not need it all.

Meanwhile, prepare your white bean mash. Put the oil and beans in a saucepan and set over a medium heat. Add half of the water or plant-based milk and then gently begin to break up the beans using a fork or a potato masher.

Add the remaining water or plant-based milk and continue to stir and mash until the beans completely loose their shape and the mixture becomes smooth and fluffy. Season to taste and remove from the heat. If you want a smoother result, blitz the mash in a blender for 30 seconds, with a little extra water or plant-based milk, if needed. Set aside.

Add the spinach and cavelo nero to the casserole and season with salt and pepper. Once the greens have wilted and the liquid has reduced, remove from the heat and serve instantly along with the mash.

Variation
Preheat the oven to 200°C . To make a shepherd’s pie variation, layer the white bean mash on top of the casserole. Bake for 15–20 minutes until the mash turns a warmer shade of white and the casserole begins to bubble underneath.

Well Being Book Recipe ~ Beetroot, Carrot + Coconut Soup

Brunch, Dinner, Lunch, Recipe, Well Being Book, Vegan, Vegetariandanielle coppermanComment
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This hearty soup uses ingredients associated with the root chakra (page 326), which works to keep us grounded with the Earth’s energy and, when balanced, can increase confidence, energy and openness. Signs of a blocked or misaligned root chakra include short temper, lack of motivation, anxiety and general frustration. Eating foods associated with this chakra can help to release these emotions. Serve with Magic Vegetable 'Bread' Rolls (page 314), toasted Miracle Bread (page 314), or Crackers (page 178).

Components

Serves 4 as a main, or 6 as a starter

2 tbsp extra virgin olive oil or coconut oil 1⁄2 red onion, diced
2 garlic cloves, crushed
5g fresh ginger, finely chopped
1 tsp ground coriander
3 large beetroots, peeled and chopped 2 carrots, peeled and chopped
600ml vegetable or bone broth (preferably homemade, page 315)
2 × 400ml cans (800ml) coconut milk
1 tsp dried thyme or lemon thyme
sea salt and freshly ground black pepper

Elevate it:
Juice of 1⁄2 lime

Method

In a large saucepan or stockpot, heat the oil over a medium heat. Once hot, add the onion, garlic, ginger and coriander and sauté for 5 minutes.

Add the beetroots, carrots and broth. Bring to the boil, then reduce the heat and simmer for 20 minutes or until the beetroot is soft.

Allow to cool slightly, transfer to a blender (work in two batches if necessary) and add the coconut milk. Blend on a medium speed for 30 seconds and then increase to the highest speed for 10 seconds. Add more broth or water to thin the soup if it is too thick.

Return to the saucepan, add the thyme, season to taste with salt and pepper and add the lime juice, if using. Heat through, then divide among bowls and serve immediately.

Top with Nut Parmesan Sprinkle (page 313), a knob of Avocado 'Butter' (page 308), herb-infused oil (page 313) or a swirl of extra coconut milk.

Blend any leftovers with a can or two of chickpeas, to make a vibrant root- vegetable dip.

Mango Tofu Curry; Two Ways

Dairy Free, Dinner, Gluten free, Recipe, Vegan, Winter, Autumndanielle coppermanComment
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Ah, I’m excited to share this one with you and I really, really hope you make it. This was an impulsive experiment last week, to keep me occupied whilst cooped up indoors with my first proper cold in years. A few days prior, my sister had mentioned a really good mango tofu curry she’d been making on repeat recently, and I immediately wanted in.

Not only are the days getting shorter, the evenings darker and the weather, well, worse, we’re also all more prone to illness this time of year. There are more viruses in the air and our immunity weakens as the weather gets colder. We need more from our food and we need different things from our food. Warming and soul-soothing stews, one-pots, dahl’s and curry’s replace light and refreshing summer salads, snacks and light meals. We turn to more heartier meals using more grounding and deeply nourishing ingredients.

This curry in particular is abundant in all kinds of spices, which have been used for decades in many traditions for healing from within. Needless to say, it really sorted me out and lifted many of my symptoms in under 24 hours.

I’m aware that mango isn’t the most seasonal ingredients right now here in London, but it adds such an incredible flavour and texture to this dish. You could omit it or replace it with something like banana (trust me), apricots (fresh or dry), or other fruits or vegetables if you want something a little more inline with October.

I made two variations of this; one Indian-style korma and one Thai-style green curry. My favourite is definitely the korma (pictured), but the Thai-style green curry is delicious in an entirely different way. It’s a little lighter and more refreshing.

This recipe is a total crowd pleaser, and quick and easy to make, is ideal for busy weeknights or batch-cooking and filling the freezer on weekends. You could double the recipe anytime you make it and keep some in the fridge for the rest of the week, and some in the freezer for instant ready meals.

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Components

Serve 2-4

½-1 white onion*
2 cloves garlic *
2 teaspoons ground garam masala
1/2 teaspoon ground paprika powder
Salt
Black Pepper
2 tablespoons oil (I used coconut but you could also use ghee, sunflower or other vegetable oil
1 teaspoon ground cumin
2 teaspoons ground turmeric (or 1 teaspoon fresh & grated)
1-2 teaspoons fresh ginger, grated (depends on personal taste)
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 teaspoon ground cardamom (if you can only find pods, crush them in a pestle & mortar)
1/4 teaspoon ground nutmeg
1 tablespoon tomato paste (or 2 large fresh tomatoes)
1 fresh chilli or 1/4 tsp chilli powder or flakes
1 mango, chopped into cubes (about 200g chopped weight)
1 block tofu, chopped (about 200g)
1 courgette, sliced into half moons
1 tin coconut milk
Juice of 1/2 a lime
4 tablespoons ground almonds
Handful of flaked almonds, to top

* I can’t eat garlic or onion due to an intolerance, so I tested this recipe without them as well, and, for anyone else in a similar position, it works perfectly well if you’d prefer not to use them.

Method

Start by heating the oil in a frying pan and, once hot, add the onion, garlic, tofu and courgette. Stir fry for a few minutes, flipping continuously, and then add the mango, tomato paste (or tomatoes), fresh chilli and spices. (You could also blend the onion, garlic, tomato paste, fresh chilli if using and spices in a small spice blender before cooking, or dice / mince the onion at least, as it a nicer texture in the sauce than having them as large chunks). Either way, fry for about 10 minutes, until fragrant and until the tofu is beginning to brown and crisp on the outside.

Next, add the lime juice and then the coconut milk. Stir to combine and then add the ground almonds.

+ Now would be a good time to put some brown rice or other grains on to cook, to serve with your curry.

Bring to the boil then reduce to a simmer and cook for about 10-20 minutes, until the sauce reduces and thickens. Add a splash or water if the mixture becomes too thick for your liking. I personally like the sauce thick, but added a little water to loosen it a little before serving.

Lastly, transfer to bowls and serve over your chosen grain.

Top with a pinch of fresh coriander and a handful of sliced almond.

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Thai-Style Green Curry

Components

2 tablespoons sunflower oil (or coconut oil or other plant based oil)
1/2 - 1 onion

2-3 cloves garlic
150g firm tofu
, sliced
1 courgette or 1 aubergine, chopped

1 mango (about 200-300g)
1 stick lemongrass, bashed
1 tablespoon ginger, grated or diced
1-2 red or green chillies (depending on personal taste)
1-2 teaspoons dried coriander
1 teaspoon cumin
1/2 - 1 teaspoon ground turmeric
Juice of 1/2 a lime

1 tablespoon tamari

1 tablespoon rice vinegar
1 can coconut milk
20g nori or other seaweed
1/4 - 1/2 cup water
1/2 - 1 teaspoon chilli powder or flakes (to taste)
Handful fresh coriander
Salt and black pepper

Optional
50g bamboo shoots
A few kaffir leaves
1/2 teaspoon galangal
Small handful of Thai basil leaves

Bok choy, broccoli or mange tout snap peas
1-2 fillets of cod or other white fish (depending on number of servings)
250g king prawns, raw + sliced

Method

Start by heating the oil in a wok or frying pan. Fry the onions and garlic for 2-3 minutes until fragrant and beginning to brown and then add the tofu and courgette or aubergine. Fry for 5 minutes, until the tofu begins to brown, and then add the mango and the chilli.

Next, stir in the spices and ginger, followed by the lime juice, tamari and rice vinegar. Stir to combine and then add the coconut milk and seaweed. Stir again and bring to the boil, then reduce to a simmer and cook for 10-15 minutes.

Season, to taste, and add extra chilli, chilli powder or flakes until you are happy with the flavour and spice. Add the fresh coriander and serve, either with brown rice or another grain or gluten free noodles.

Creamed Pistachio Nut Butter

Anytime, Recipe, Vegan, Condimentsdanielle coppermanComment

Just chiming in with a quick recipe I tried impulsively this week. I saw a dry, doughy looking version in Wholefoods and felt inclined to try to make my own, in a more creamy, runny and user-friendly way. Combining it with other nuts and seeds makes for a creamier result, and is also cheaper to make. I’ve been enjoying this on porridge, as a dip for fruit and I’m about to try it on toast too. You could also add it to hot or cold drinks, smoothies or savoury meals, to add an earthy, nutty, creamy taste and texture.

Components

100g pistachios
150g cashews
20g sunflower seeds
20g pumpkin seeds
Pinch of salt
1 tablespoons olive oil

For a vanilla variation, add

1 teaspoon vanilla extract, powder or paste
A dash of sweetener
1 tablespoon melted coconut oil or more olive oil

Method

Preheat the oven to 150c and spread the nuts and seeds onto a baking tray. Bake for 10-15 minutes, until fragrant and beginning to brown. Remove from the oven and transfer immediately to a food processor, adding the salt. Blend on a high speed for about 10 minutes, pausing to scrape down the sides whenever necessary. Once smooth and glossy-looking, add the oil and if making the vanilla variation, add the vanilla, sweetener (if using) and extra oil, with the machine still running. Blend for a further few seconds, and add a little more oil if the mixture begins to thicken and stiffen a little.

Pour into a glass jar or airtight container and store in the fridge for up to 2 months.

+ Enjoy as a spread for toast, a dip for fruit or veg, a base for cake icings or creams, a topping for porridge or other breakfast bowls, and extra for smoothies or other drinks or added to savoury meals like soups, stews, dressings or sauces.

Well Being Book Recipe ~ Double Sweet Corn Fritters with Eggs & Avocado

Breakfast, Brunch, Lunch, Recipe, Vegetarian, Well Being Bookdanielle coppermanComment
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This recipe is perfect for low-energy mornings because, whilst it looks and tastes impressive, it is simple to prepare. The sweetcorn fritters stand in for conventional breakfast carbs and bring more nutrition to the table. For a very simple option, pair them with avocado or for something more extravagant, serve them with poached eggs, a selection of homemade dips, seaweed salad or greens and pickles or Sauerkraut (pages 316–317). Bacon, Coconut 'Bacon' (page 313) or smoked fish also make a nice addition.

Serves 4 (makes 6–8 fritters)

Components

4–8 eggs
2 avocados
1 tbsp lemon juice (optional) pinch of salt (optional)

For the sweetcorn fritters

350g corn kernels, cooked and cooled 1 large egg (or 1 tbsp chia gel, page 81) 1 tsp ground or freshly grated turmeric pinch of sea salt
2 tbsp extra virgin olive oil, plus extra for frying
60g buckwheat flour
1⁄2 tsp baking powder
small handful of fresh coriander leaves (or other fresh herbs) freshly ground black pepper

Elevate it:

1 tsp shilajit powder, 1 tsp spirulina powder, 2 tbsp golden linseeds or chia seeds

Method

First, make the fritters. Place 100g of the corn in a blender and add the egg or chia gel, turmeric, salt and oil. Add any elevate ingredients, if using, and blend on a high-speed for 30 seconds, until it forms a thick, creamy paste. Once smooth, transfer to a bowl, add the remaining corn kernels, flour, baking powder and coriander (or other fresh herbs) and stir to combine. Season to taste with salt and pepper.

Heat a little oil in a large frying pan over a medium heat and, once warm, spoon 3–4 large ladlefuls of batter – spaced apart to avoid them merging into one – into the pan. Flatten slightly with the back of a spoon and cook for 1–2 minutes, until brown and crisp, then flip and cook the other side for 1–2 minutes, until crispy. Repeat until all the batter has been used up.

Meanwhile, scramble, fry or poach your eggs. Next, prepare the avocado: cut each in half, remove the stones, and either slice thinly, lengthways, and scoop out the flesh, or into a bowl and mash with the lemon juice and salt.

Add cooled fritters to packed lunches in the place of sandwich bread.

Almond & Adaptogen Ananda Mouthfuls

Dairy Free, Gluten free, Recipe, Snacks, Sugar Free, Sweets + Desserts, Vegan, Vegetariandanielle copperman2 Comments
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I love to make some variation of these simple snacks every few weeks, and they're especially convenient if I am traveling a lot. I love to take them with me for the journey, and if i have the facilities where I am staying abroad, I always make them if I am staying somewhere for a while, as they are super easy to make and provide functional nutrition in an instant. They are high in protein, healthy fats, fibre and essential vitamins and minerals, and are a delicious way to incorporate a dose of your favourite adaptogens and / or tonic herbs if you want other ways to use them. Depending on the adaptogens you use, these mouthfuls have a host of physical and mental health benefits, and the bonus is that they taste like chewy caramels. Enjoy!

Components

50g gluten free oats (or cashews)
50g ground almonds (or whole almonds)
A generous pinch of salt
1 tbs vanilla vegan protein powder (i use The Welle Co or Innermost Health)
1 heaped teaspoon cinnamon
150g medjool or other soft dates (pitted and halved)
1.5 tablespoons coconut oil (soft, or melted)
60g almond butter or cashew butter, or a mixture of both

Optional adaptogens: (use one or several of the following, or add your own preferred adaptogens or tonic herbs)

1/4 teaspoon pearl
1/2 teaspoon ashwaganda
1 tablespoons tocorionels
1 tablespoon cacao
1 teaspoon he shou wu, cordyceps, reishi or chaga

Method

Start by blending the oats, ground or whole almonds, salt, protein powder, cinnamon and adaptogen powder of choice in a food processor, on the highest speed, until they form a fine, flour-like consistency. 

Next, add the dates and then blend again until the mixture becomes doughy and perhaps even forms a large, sticky ball. 

Next, add the coconut oil and the nut butter and blend a final time. The mixture should be smooth, sticky and doughy and may even begin to form a doughy ball. It should not be wet or paste-like. You should be able to handle it with your hands and it should hold together when you press or squeeze it.

Finally, roll the mixture into balls, or form into bars, (using individual moulds or pressing into a dish or loaf tin and then slicing into individual bars once they have set) and store in the fridge or freezer. I keep some in the fridge for an instant snack, and some in the freezer as they will keep for much longer, and take just seconds to thaw.

Salted Peanut version

Components

50g gluten free oats
80g roasted peanuts
Pinch of salt (don't use if your peanuts are already salted)
1 teaspoon vanilla powder or extract, or vegan or whey protein powder
250g medjool dates
50g peanut butter (could also use other nut butter)
1 tablespoon coconut oil, room temp

Optional adaptogens: (use one or several of the following, or add your own preferred adaptogens or tonic herbs)

1/4 teaspoon pearl
1/2 teaspoon ashwaganda
1 tablespoons tocorionels
1 tablespoon cacao
1 teaspoon he shou wu, cordyceps, reishi or chaga

Method

Start by blending the oats, peanuts, protein powder and adaptogen powders of choice in a food processor, on the highest speed, until they form a fine, flour-like consistency. 

Next, add the dates and then blend again until the mixture becomes doughy and perhaps even forms a large, sticky ball. 

Next, add the coconut oil and the nut butter and blend for a final time. The mixture should be smooth, sticky and doughy, and may even begin to form a doughy ball. It should not be wet or paste-like. You should be able to handle it with your hands and it should hold together when you press or squeeze it.

Finally, roll the mixture into balls, or form into bars (using individual moulds or pressing into a dish or loaf tin and then slicing into individual bars once they have set), and store in the fridge or freezer. I keep some in the fridge for an instant snack, and some in the freezer as they will keep for much longer, and take just seconds to thaw.

Cacao version

Components

50g gluten free oats
100g walnuts (can also use almonds or cashews, or a mixture)
4 tablespoons raw cacao powder
1 teaspoon vanilla powder or extract or vegan or whey protein powder
Pinch of salt
250g medjool dates
50g almond butter (can use other nut butter too)
2 tbs coconut oil

Optional adaptogens: (use one or several of the following, or add your own preferred adaptogens or tonic herbs)
1/4 teaspoon pearl
1/2 teaspoon ashwaganda
1 tablespoons tocorionels
1 tablespoon cacao
1 teaspoon he shou wu, cordyceps, reishi or chaga

Method

Start by blending the oats, walnuts or other nuts, protein powder and adaptogen powders of choice in a food processor, on the highest speed, until they form a fine, flour-like consistency. 

Next, add the dates and then blend again until the mixture becomes doughy and perhaps even forms a large, sticky ball. 

Next, add the coconut oil and the nut butter and blend for a final time. The mixture should be smooth, sticky and doughy, and may even begin to form a doughy ball. It should not be wet or paste-like. You should be able to handle it with your hands and it should hold together when you press or squeeze it.

Finally, roll the mixture into balls, or form into bars (using individual moulds or pressing into a dish or loaf tin and then slicing into individual bars once they have set), and store in the fridge or freezer. I keep some in the fridge for an instant snack, and some in the freezer as they will keep for much longer, and take just seconds to thaw.

Well Being Recipe Series - Lazy Boy Nut Milk

Anytime, Dairy Free, Drinks, Recipe, Vegan, Vegetarian, Well Being Book, Videodanielle coppermanComment

For a quicker way to make your own nut milk, blend 2 tablespoons of nut butter (preferably raw, but roasted will also work) with 150ml filtered water on a high speed for 2–3 minutes. Strain and transfer to a bottle or jar with a lid and store in the fridge for 3–4 days. This will only make about 2 servings, so you might want to double or triple the measurements to make more. Find the full recipe on page 305 of Well Being Book. Get your copy here: http://amzn.to/2jIa3NW

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Upside Down Apricot + Almond Cake

Dairy Free, Gluten free, Recipe, Seasonal, Sugar Free, Sweets + Desserts, Summerdanielle copperman1 Comment
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Inspired by a cake my mama threw effortlessly together last week in desperation to use up some of the plums from the tree in our front garden, this cake is super simple and seasonally delicious. It is one of the moistest, lightest cakes you have and will ever encounter, I'm sure of it. Most of the flavour comes from the natural juices and essence of the fresh apricots (you can also use peaches, plums, nectarines or other seasonal fruit of choice - it will literally work with anything; berries, banana, citrus fruits etc etc), which goes so well with the creamy, nuttiness of the ground almond batter.

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This is such a summery recipe and it feels so energising, refreshing and nourishing to eat the vibrant fruits that nature offers up this time of year. I am a firm believer that we truly need exactly what the Earth provides for us in certain seasons / situations. I have been craving juicy, hydrating fruits all summer - probably due to the dry, hot weather - and feel so grateful to have things like peaches, apricots and nectarines thriving in abundance right now. 

This is such a quick and easy recipe and I would seriously recommend it, especially if you have some over-ripe fruits to use up. All the ingredients, as always, are 100% natural and unrefined and thus dairy free, gluten free and refined sugar free.

+ A quick note on sugar: my opinion is that all sugar is sugar, it is received very similarly by the body, however it does make a difference using coconut sugar as it's is higher in fibre and other vitamins and minerals than regular white sugar or other highly processed sweeteners. I also use almost half the sugar required in most similar standard cake recipes, so that's something.

Components

8-10 medium apricots (or a similar amount of other fruits of choice. I'd suggest roughly 5 peaches or nectarines, 8-10 plums, 4-5 oranges or lemons - also feel free to use a combination of several different fruits)
120g  ground almonds
3 eggs (replace with equivalent of flax or chia gel for vegan option, although I haven't tested this)
100g coconut sugar
140g coconut oil
25g water
65g buckwheat flour (can also use self raising gluten free flour or standard self raising flour)
1 teaspoon baking powder
1 teaspoon vanilla extract, paste, powder or fresh vanilla pod seeds
Pinch of salt
+ extra coconut oil and coconut sugar, for greasing

Method

Preheat the oven to 170c.

Line a 9 inch cake tin (I like to use one with a removable bottom, for ease) with baking paper and grease with the coconut oil and sprinkle with coconut sugar (enough to evenly cover the entire base) and a pinch of salt. 

Slice your fruits of choice into flat disks, however possible. I sliced my apricots in half only once, and removed the stone, but for peaches and nectarines you might want to slice four times for thinner layers. Then, lay the fruit - open side facing down and skin side facing up - over the entire base of the tin. Cover as much of the tin as possible and fill any gaps with smaller slices of fruit.

Next, make the batter. Whisk all of the remaining ingredients together in a bowl or combine in a mixer or a food processor. Once smooth, pour the mixture into the tin, covering every inch of the fruit. Smooth to even out with a spatula or back of a spoon.

Bake for 40-45 mins, testing to see if the centre is cooked through by poking a knife or skewer into the middle. If it comes out clean, it is ready, but if it brings a lot of raw looking mixture with it, leave it to bake a little longer. If the top begins to darken too much, cover with foil for the remaining time. 

Once cooked, remove from the oven and leave for a few minutes until cool enough to handle. Remove the cake from the tin and gently flip it upside down onto a large plate or cake stand. Carefully remove the baking paper, pressing it away from you as you peel it away, to avoid any pieces of fruit coming with it.

Leave to cool for a minimum of 30 minutes, then either enjoy warm or leave for longer and enjoy at room temp. 

I enjoyed mine with yoghurt (I like soy, almond, cashew or coconut, but you can also use natural probiotic yoghurt). You could also serve with vegan cream (I like Oatly). I also added a little fresh grated ginger, but it would also be nice with fresh herbs like mint, thyme or lemon verbena, depending on the fruits you've used.

+ Store in an airtight container either at room temperature or in the fridge. I left mine at room temperature and it lasted for 4-5 days.

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Summery Vegan Lemon Curd Tart ~ Vegan & Gluten Free Ofc

Dairy Free, Gluten free, Summer, Sugar Free, Sweets + Desserts, Vegan, Vegetarian, Recipedanielle copperman3 Comments
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Ah, this could be just about the dreamiest thing I've ever made. I thought it would be impossible to recreate a favourite of mine (and many's) - The Lemon Tart - using all-natural and vegan ingredients, but it wasn't, and that's why we're where we are today. First off, this post contains around 3 to 4 individual recipes in itself; not only a lemon tart but also a lemon jam, a lemon curd and a biscuity base you can use for all kinds of sweet treats, desserts, freezer granola (I'll explain later) or simply enjoy as a snack. 

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+ You can make this recipe into one big tart to serve sliced (right), or you can use smaller tart dishes to make individual tartlets (left). You can also make this into more a cheesecake pot if you don't have the right kind of tart dish, by filling small ramekins, small bowls or even glasses with some of the base mixture followed by the filling on top.

The Basic Biscuity Base

You can take inspiration from pretty much any recipe for a raw dessert when looking for a quick and simple base for a conventional dessert; whether you intend to make an entirely raw dessert or not. You can make a basic base for any dessert with pretty much any combination of nuts / seeds, coconut oil or butter and a little natural sweetener. I've given up using recipes as it is so easy to judge by eye how much oil and by taste how much sweetener you need to add to any amount of nuts / seeds for it to work as a base. The magic of a raw base like this is that the hard work is done by the coconut oil / butter and the fridge / freezer. It is so simple, and the result is always perfectly crunchy, creamy and crumbly. I use the same kind of recipes as the bottom layer for dessert pots, the base for cheesecakes and as an easy alternative to pastry shells - as I have done here.

+ You could make this tart on a more conventional pastry shell if you feel so inclined / prefer it / have more time and patience on your hands. The pastry from my recent Savoury Vegan Picnic Tartlets recipe would work amazingly with this filling.

Components

Makes enough for 1 medium to large tart dish, or about 8-10 small individual pots / tart dishes

200g raw cashews
200g raw almonds
4 tablespoons coconut oil, melted
3-4 tablespoons honey, medjool dates or other natural sweetener of choice (I find 3 tablespoons is enough to make the dough stick but add more depending on your taste preferences)

+ You can of course use a combination of any other raw nuts and / or seeds you have on hand. I love using pecans or walnuts, and sunflower seeds for a nut-free option.

Process

Simply add your nuts / seeds of choice to a food processor and blend until ground into a fine, crumbly consistency. With the machine still running, slowly pour in the coconut oil followed closly by the honey or other natural sweetener of choice.

The mixture should begin to clump after 30-60 seconds on a high speed. Add a little more oil if the mixture seems too dry and/or a little more honey or sweetener of choice if the mixture isn't sticking and holding together when you press it with your fingers of the back of a spoon or spatula. You want it to stick and hold a compact shape.

Now, cut a strip of baking paper almost twice the diameter of your tart dish (do the same for each small individual tartlet dishes if using). Lay the baking paper across the tart dish as centrally as possible, with the baking paper flat to the middle of the tart dish, and the ends of the laying long outside of the dish. This will help you to lift the tart out once it is set.

Next, transfer the base mixture into your tart dish or tartlet dishes, and use a spatula and / or your hands to spread the mixture evenly to the edges. Press the mixture down until it is compact, and use small handfuls to press some of the mixture up and around the sides of your dish too. 

The base should be about 1/2 cm - 1 cm thick at the base, probably naturally a little thinner around the edges. Transfer to the freezer to set whilst you make the filling.

+ Leftovers tip: You can use any leftover base to energy balls or bars, either rolling it up or pressing into bar moulds or even tuppaware boxes. You can also crumble it into a small container and leave it in the freezer to enjoy as an instant granola for breakfast.

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The Lemon Curd Filling

I have previously made an all-natural lemon curd recipe but it contained eggs and quite a bit of coconut milk which made it quite heavy and rich. This new versions is incredible, I'm genuinely smiling just thinking about it. 100% vegan / plant based and 100% natural and unrefined, you won't find the usual eggs, overload of sugar or butter that is traditionally used in conventional recipes / lemon curd products, or any additives, preservatives and weird thickeners or acidity regulators (err, sorry what?).

As mentioned in the intro, you get 3-in-1 with this recipe. The earliest stage of this filling makes the most delicious lemon jam, which can be used on toast, in yoghurt or enjoyed with baked goods. The next stage makes the perfect lemon curd, which can be used as a spread, a dip or a side for fruit salads or other desserts. And the final stage is your lemon curd tart filling, which could also be used as a slightly richer and creamier spread, dip or side for other desserts. The choice is yours.

Components

140g coconut oil, melted
juice of 6 lemons
160-180g honey, coconut sugar or other natural sweetener of choice
6 tablespoons arrowroot powder
6 tablespoons soy yoghurt (can replace with other yoghurt of choice such as coconut, oat or almond yoghurt. Those who eat dairy can also use probiotic dairy yoghurt or double cream)

Process

Measure the lemon juice, oil and honey into a medium saucepan over a medium - high heat. Immediately whisk in the arrowroot. Add 3 tablespoons first then whisk until fully combine, then add the remaining 3 tablespoons and whisk again.

Heat over a medium - high heat until the mixture begins to thicken and bubble. It should become incredibly gloopy. Also, during one of my test runs, a lot of the oil separated and sat on the surface, but if this happens it will all turn out fine, so don't worry.

As the mixture becomes thick and gloopy, remove the pan from the heat and whisk the mixture vigorously for 1-2 minutes (may need longer if your oil has separated slightly). The mixture should calm down and become a smoother more creamy looking texture. Return to a low-medium heat and simmer for about 10 minutes, whisking every so often to avoid any sticking and burning.

When the mixture is thick, smooth and glossy looking, remove from heat and then whisk in the soy yoghurt (or whichever alternative you might be using), one tablespoon at a time, until smooth. This will make the mixture thin a little but don't worry, it will set perfectly.

Pour the mixture into your tart base or tartlet bases, filling it up to come almost level with the edges of the base. This time, place in the fridge for about 1-2 hours to set fully.

+ Leftovers tip: If you have leftover filling mixture once you've filled your tart or tartlet bases, pour the remainder into a jar or container and store in the fridge. You can serve a dollop alongside the tart for anyone who wants extra, or you can use to accompany breakfasts (such as granola and yoghurt, fruit salad, spread on toast or on porridge) or other desserts.

Once set, slice and serve with an extra dollop of soy yoghurt (or you preferred alternative) and a side of fresh, seasonal fruit. Keeps for 1 week in the fridge. To keep for even longer, slice and store in the freezer; it thaws back to perfection in no time.

+ Decoration tip: You could try swirling an extra dollop of soy yogurt into the middle of the filling before setting, to create a marbled effect. You could also garnish with edible flowers, lemon slices or other fresh fruit of choice

Savoury Vegan Picnic Tartlets

Dairy Free, Dinner, Gluten free, Lunch, Recipe, Seasonal, Snacks, Sugar Free, Vegan, Vegetariandanielle coppermanComment
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Since the sun has finally decided to stay out long enough for the chance of al fresco dining, I've got the perfect recipe to liven up otherwise predictable picnic / barbecue fare. I first tested and shot these recipes in Autumn, hence the roasted grapes, brussels sprouts and chanterelle mushrooms. However, I figured they're still relevant because they're so incredibly customisable. If you've read the introduction of my book you'll know I am all about encouraging people to have a flexible and adaptable approach to cooking. Many people are terrified by this idea, however, I find being open to free-styling in the kitchen is more enjoyable and results in more creative and more personalised dishes.

The gluten free pastry shells in these recipes are the same, and there are two cheesy base options; one made from cashews and the other, a nut-free alternative made with white beans. But the rest of these recipes - the fillings and flavours - are entirely adaptable. Each season, try something new. For now, here are a few summer-inspired suggestions:

Roasted Courgette & Asparagus
Roasted Aubergine & Spinach
Roasted Cabbage & Fennel
Pea & Mint
Roasted Carrot & Garlic
Roasted Tomato & Basil
Or sweet options, with smashed berries, jams / marmalades (ideally homemade / handmade and made with natural ingredients without added sugar or additives) nectarines, figs, apricots and other seasonal fruits.

+ Or for summery alternatives for the below options, simply replace grapes with cherries, brussels with cabbage and chanterelle mushrooms with mushrooms currently in season.

The Basics

Depending on your fillings, I think the easiest way to make these is to start by making the pastry shells and the cream cheese fillings first, setting them aside whilst you prepare your chosen fillings. If roasting your fillings, it may save time to roast the fillings first, whilst you prepare the pastry dough and the cream cheese mixture. If you are not roasting your fillings, I would begin by making the pastry shells first, and preparing your cream cheese mixture and toppings of choice whilst the pastry shells bake.

Makes 1 medium tart, 6 medium - large tartlets, or 10-12 small muffin tin tartlets. The images show medium-large tartlets

The pastry

Components

80g Almond flour
90g buckwheat flour
1/2 tsp Salt
20g coconut oil, room temp (not melted)
1 teaspoon Dried rosemary
5-6 Tbsp Cold water
Sesame or onion seeds - optional

Process

Preheat the oven to 170c.

In a medium mixing bowl, use a spatula to combine all of  the dry ingredients.

Next, add the oil and mash and stir using a fork to form a crumbly texture.

Next, gradually add the water. Add 4 tablespoons first and then 1-2 more tablespoons if the mixture seems too dry or crumbly and isn't forming into a dough easily.

Once doughy, form into a compact ball and then break into sections, depending on how many tart trays you are using and depending on the size of them. Grease the trays lightly with a little coconut oil and then press the mixture down firmly into each tin, spreading evenly along the base and pressing up the sides too. The mixture should be around 5mm thick.

Place the pastry shells into the preheated oven and bake for 10-12 mins, until beginning to brown. Leave to cool before filling.

The Cashew Cream Cheese

Components

120g Soaked Cashews
40ml Water
12g Nutritional yeast
Salt
Pepper
1/2 tsp Apple cider vinegar
1 tsp Lemon juice
5 tablespoons Olive oil

Process

Combine all the cashew cheese ingredients in a high speed blender and blend for 2-3 minutes until smooth. Pour into a bowl or container and set aside or chill in the fridge whilst you prepare the fillings.

The white bean cream cheese

Components

1 tin white beans (200g drained weight)
50ml extra virgin olive oil
1⁄2 teaspoons natural salt
2 tablespoons nutritional yeast
1⁄4 teaspoons lemon juice
1⁄4 teaspoons apple cider vinegar
20g coconut oil (melted) or extra olive oil
2 tablespoons hot water

Simply add all the ingredients to your blender and blend until smooth. Transfer to a bowl or container and set aside or chill in the fridge until needed. 

Assembling the tarts

Roasted grape, brussels and hazelnut with cashew cream cheese

8-10 large brussels sprouts (or chopped cabbage)
200g red grapes, roasted (could also use fresh figs)
A pinch of fresh rosemary - to garnish
Hazelnuts or walnuts - to garnish

Process

Preheat the oven to 200c.

Slice the brussels into quarters, lengthways - so you have a few discs rather than wedges. Pierce the grapes as best you can with the tip of a sharp knife and then place in a baking tray, keeping the grapes and brussels at separate ends if possible. Drizzle with olive oil and salt and then bake for 45 minutes, until they begin to shrink and soften.

Remove from the oven and allow to cool before assembling into the base of your pastry shells and before topping with your cashew or white bean cream cheese mixture.

When ready to assemble, simply place a few teaspoons of the roasted grapes and brussels into the base of your pastry shell, then top with your cashew or white bean cream cheese mixture. Smooth the mixture and then top with extra roasted grapes and / or brussels. 

Serve immediately or allow to cool and store in an airtight container in the fridge until ready to enjoy.

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Chanterelle & garlic with white bean cream cheese

Components

200g chanterelle mushrooms (or other mushrooms), sliced
4-6 whole or chopped cloves of garlic
2 tablespoons olive or coconut oil
1 tablespoon miso (optional)

Add the oil to a saucepan and once heated, add the garlic. When the garlic begins to brown, add the mushrooms and miso and stir to combine. Sauté over a medium heat for about 10-15 minutes, until the mushrooms begin to soften and the mixture begins to caramelise.

Allow to cool slightly before assembling into your pastry shells and before topping with your cashew or white bean cream cheese mixture.

When ready to assemble, simply place a few teaspoons of the mushroom and garlic mixture into the base of your pastry shell, then top with your cashew or white bean cream cheese mixture. Smooth the mixture and then top with extra sauteed mushrooms and garlic mixture and / or nuts, seeds or herbs of choice. 

Serve immediately or allow to cool and store in an airtight container in the fridge until ready to enjoy.

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Hola Pokē ~ For Womens Health

Commisions, Lunch, Dinner, Recipe, Vegetarian, Vegandanielle coppermanComment
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HOW TO MAKE A POKE BOWL

If you don't live near the capital, the good news is it's simple to make your own poke bowl at home.

Freestyle it and throw together your favourite poke bowl ingredients, aiming for a variety of textures and flavours, and serve. Salmon, tuna, avocado, mango, pineapple, sesame seeds… the opportunities are endless.

Copy this for your Masterchef moment:

HOW TO MAKE DANIELLE COPPERMAN'S POKE BOWL

More a traditional recipe kinda gal and want to read your poke recipe, rather than watch it? Try Danielle Copperman's Hang Loose Poke style bowl. Perfect for summer evenings and lunches on the go. More healthy recipes are available in her cookbook, Well Being, £14.40, amazon.com.

Hang Loose Pokē-Style Ocean Bowl

Serves 4

Poke ingredients:

250g brown rice, black rice, quinoa or millet

100g edamame beans

40g kale, spinach or broccoli, raw or steamed

1 avocado

Pinch of Himalayan pink salt

1 tsp lemon juice

100g grated carrot, beetroot or radishes

1 portion Quickled cucumber (page 316 of Well Being)

1 portion Pickled ginger (page 316 of Well Being)

2 tbsp sesame seeds

For the seaweed salad

15g dried hijiki or arame

1 tbsp tamari

1 tsp rice or apple cider vinegar

1⁄2–1 tsp sesame oil

1⁄4–1⁄2 tsp honey (optional)

1⁄4 tsp grated fresh ginger

2 tbsp sesame seeds

For the marinated enoki mushrooms

200g enoki, shiitake, chestnut or portobello mushrooms

3 tbsp rice vinegar

1 tbsp extra virgin olive, sesame or coconut oil

2 tsp apple cider vinegar

4 tbsp water

2 tbsp coconut sugar

2 tbsp tamari

1⁄2 tsp grated fresh ginger

1 tbsp fresh coriander leaves

For the baked nori crisps

6 sheets dried nori

2 tbsp sesame oil

Pinch of sea salt

1 tbsp sesame seeds

Danielle Copperman Poke BOWL

Poke method:

1. Fill a saucepan with water and bring to the boil. Add the edamame beans and cook for 10–15 minutes, then drain (reserving the water), transfer to a small bowl, and set aside.

2. Return the reserved cooking liquid to the pan and bring to the boil again.

3. Add the kale, spinach, broccoli or other greens and cook for 5–8 minutes until the leaves are wilted or the broccoli begins to soften but still has some bite.

4. Slice the avocado in half, remove the stone and then score the flesh either into cubes or thin slices, lengthways. Scoop the flesh into a small serving bowl, sprinkle with salt, drizzle with lemon juice and then place in the fridge until ready to serve.

5. For the baked nori crisps, cut the nori sheets into sixths, to make six small rectangles. Place on a baking tray, brush with sesame oil and then sprinkle with the sesame seeds and a pinch of salt. Bake for 15–20 minutes, until crisp and crunchy.

6. For the seaweed salad, soak the seaweed in a bowl of water for 10–15 minutes, until it has tripled in size. Meanwhile, whisk together the remaining ingredients in a small bowl. Drain the seaweed and rinse it under cold water, then add it to the dressing and mix or massage the seaweed in with your hands to coat with the dressing and top with sesame seeds. Place in the fridge until ready to serve.

7. For the marinated mushrooms, place all the mushroom ingredients in a small saucepan, bring to the boil and then simmer for 10–20 minutes, until the mushrooms soften and the sauce thickens. Transfer to a bowl and place in the fridge until ready to serve.

8. When all your components are ready, divide the cooked rice or grain among four bowls. Tuck the edamame beans into one corner of each bowl. Do the same with the grated vegetables, greens, avocado, marinated mushrooms and Quickled Cucumber, and finally arrange the seaweed salad in the centre of the bowl.

9. Serve the Pickled Ginger on the side and either serve the nori crisps on the side or tuck 1 or 2 into each bowl. This recipe is vegetarian but I’d encourage adding either fresh sashimi, smoked salmon, cooked fish or seafood, soft-boiled eggs for a truer pokē experience.

Read the full article here.