WELL BEING & OTHER STORIES

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

Sides

SIMPLE SWEET POTATO CANAPES

Sides, Snacks, Sugar Free, Vegan, Vegetarian, Lunch, Recipe, Gluten free, Dinner, Dips + Spreads, Dairy Freedanielle coppermanComment

This recipe has been in my drafts for over a year now. I first experimented with it last December, and it was one of the first things I made on returning from two months living in New York, and living without much in the way of a kitchen. It was fun.

I love sweet potato. It actually concerns me more when someone says they don't like sweet potato than when someone says they dont like chocolate. There's nothng not to like, and there are so many ways you can use them. Roasted. Made into chips. Blended into desserts, baked good and other puddings. Added to smoothies. Curry. Risotto. You can literally do anything with them and they are pretty low maintenance. This recipe is super easy and is an effortlessly impressive option for a dinner party, a canape spread, a starter, a snack or a simple side.

INGREDIENTS

2 Medium Sweet Potatoes (preferably long and thin) (can also substitute for plain potatoes)
Coconut Oil or Extra Virgin Olive Oil
Himalayan Pink Salt
Fresh Thyme

TOPPINGS OPTIONS
Nut or Seed Butter (almond, cashew, sesame, macadamia, pecan, hazelnut)
White Bean Cream Cheese (Recipe Below
Homemade Cacao Chocolate Sauce
Avocado Cacao Chocolate Spread
Other spreads or condiments of choice

ELEVATE IT

Elevate this recipe with the adition of one or a selection of the following superfood and adaptogen powders:
Reishi
Turmeric
Shilajit
Cacao Powder
Wheatgrass
Beetroot Powder
Cinnamon
Sumac
Ginger
Charcoal

+ Sprinkle on top of the finished individual sweet potato discs and toppings, or blend into your chosen toppings.

METHOD

Preheat the oven to 200c and line 2 baking trays with baking paper.
Start by washing and scrubbing the sweet potatoes, but don't peel them. Slice into thin discs discs (as shown in the photographs) - preferably no thicker than 0.5mm in height. Arrange on the prepared trays, drizzle or brush each one with a very small amount of olive oil, and sprinkle with the thyme and a little salt. Bake for 40-50 minutes - flipping halfway through - until the rounds begin to brown. Whilst they bake, make the white bean cream cheese, or prepare your own other choice of toppings.

WHITE BEAN CREAM CHEESE

INGREDIENTS

1 Tin White Beans (200g drained weight)
1/4 Cup Extra Virgin Olive Oil
1/2 Teaspoon Salt
1-2 Teaspoons Nutritional Yeast
1/4 Teaspoon Lemon Juice
1/2 - 1 Garlic Clove (optional not essential)
A Few Drops Apple Cider Vinegar

METHOD

Simply place all of the cream cheese ingredients into a blender and blend on a high speed. Scrape down the sides and add a little more oil or some water if the mixture is too thick and needs some help blending smoothly. Blend for at least 2 minutes until smooth and creamy.

Once the sweet potato discs begin to brown and crisp up slightly (they will become crispier as they cool) transfer to a cooling rack. If serving warm, top immediately with your choice of toppings, or store in an airtight container in the fridge for up to 3 days before serving.

+ For savoury options using the white bean cream cheese, top with your choice of hemp seeds, linseeds and / or chia seeds, Savoury Qnola, greens (such as kale, spinach or fresh herbs), smoked salmon or flaked fish, shredded meat, chopped raw or roasted nuts and / or seeds, grapes, cranberries or other seasonal fruits, chopped or crumbled chestnuts and anything else you're in the mood for.

+ For sweet options using nut butter, tahini, chocolate spread or other sweet spreads / condiments, top with hemp seeds, linseeds and / or chia seeds, sweet Qnola, granola or other sweet cereals, fresh or dried fruits, desiccated coconut, cacao nibs or raw chocolate chunks, fresh herbs or spices, chopped raw or roasted nuts and / or seeds, chopped or crumbled chesnuts and anything else that suits your tastes.
 

SYRIAN-INSPIRED STUFFED BABY AUBERGINES WITH TWO-WAY QUINOA AND WALNUT CREAM

Seasonal, Sides, Vegan, Vegetarian, Lunch, Recipe, Gluten free, Dinner, Dips + Spreads, Dairy Free, Brunchdanielle coppermanComment

This is quite possibly one of my favourite recipes, but I might just be saying that because it is one of my only recipes in the past few months. I know, I know, I'm a shocking excuse for a blogger, but I got other real things to deal with, like running a start up (ongoing), shooting music videos in Ibiza (october) and relocating to Berlin to train for 200 hours non-stop to become a Strala Yoga Guide (current). Never the less, I do have so much content saved up to share with you guys and I'm finally organising ample time to do so - so please bear with me and stay intrigued :) In the meantime, here is another syrian-inspired recipe I created to support my friends at Suitcase Magazine, who are part of Unicef Next Generation's #cookforsyria campaign, running throughout November. To help raise awareness, and ultimately funds, I developed a series of recipes, and it is now time for these Syrian-inspired stuffed aubergines with two-way quinoa, crushed chickpeas, pine nuts, medjool dates and a tahini walnut cream sauce to shine.

INGREDIENTS

Base Ingredients
1 1/2 cups cooked quinoa (cook in vegetable stock, nutritional yeast or plain water)
10-12 baby aubergines or 5-6 large aubergines
1-2 tablespoons olive oil
pinch himalayan pink salt

For the Smokey Muhamara Quinoa
30g tomato puree
4 tablespoons olive oil
30g walnuts
3g paprika
1g turmeric
2g cumin
1g cinnamon
0.5-1g chilli powder
5g raw honey
2 tablespoons tahini
3/4 cup of the cooked quinoa and stir in the
40g pine nuts
20g dates, chopped
large pinch of fresh parsley
40g chickpeas, mashed with a fork

For the Plain Quinoa
3/4 cup cooked quinoa
1 tablespoon olive oil
1g turmeric
20g pine nuts
20g dates, chopped
40g chickpeas, mashed with a fork
large pinch of fresh parsley
1g cinnamon
pinch himalayan pink salt

For the Walnut Cream
100g Walnuts
130ml Water or nut milk
65ml Olive oil
Large pinch Salt
½ teaspoon Lemon juice
1 teaspoon tahini
Optional - garlic

METHOD

Preheat the oven to 180c. Halve your aubergines (slicing lengthways) and if using baby aubergines feel free to leave some of them whole. Brush the sliced sides with olive oil, sprinkle with a pinch of himalayan pink salt and place in the oven for 30 minutes. (The cooking time will depend on the size of your aubergines, but baby aubergines will need no longer than 40 minutes, and larger aubergines should be perfect after 40-50 minutes. Keep an eye on them and remove them from the oven when the inside flesh has become soft and juicy).

Meanwhile, prepare the filling and the walnut cream. If you haven't already cooked your quinoa, cook it now. Use roughly 1/2 cup raw quinoa to 1 cup water or stock, which will make roughyly 1 1/2 cups cooked quinoa.

As your quinoa cooks, make the tomato and walnut muhammara-style paste. In a small herb blender / nut grinder, measure the tomato paste, olive oil, walnuts, paprika, turmeric, cumin, cinnamon, chilli powder, honey and tahini and blend until a smooth paste forms. Set aside until your quinoa is cooked.

Next, make the walnut cream. Simply add all of the ingredients to your blender and blend for 30 seconds on a low speed, and then for 30 seconds on a high speed. Scrape down the sides and continue to blend until the mixture forms into a smooth, thick liquid. The timings will depend on the power of your blender. Once you are happy with the result, pour into a jug or a serving bowl and chill in the fridge until ready to serve.

Once the quinoa has cooked and absorbed all of the liquid, rinse and drain completely. Divide the mixture, placing half in one bowl and half into a separate bowl. Stir the tomato and walnut paste into one bowl using a fork, mixing and mashing to combine. Stir through the pine nuts, dates and mashed chickpeas and set aside. To the other bolw of quinoa add the olive oil, turmeric, pine nuts, dates, chopped, chickpeas, pinch of fresh parsley, cinnamon and salt, mixing and mashing to combine.

Check your aubergines if you haven't already, and remove from the oven once they are cooked through. Use a teaspoon to gently scroop some of the flesh aside to make space for the quinoa. Don't remove the flesh, just push it to the sides of each aubergine half. Now, spoon the separate quinoa mixtures into the aubergines. (If you have mixture left over, offer it on the table or save it for another time).

If you want to serve the aubergines heated through, return to the oven now for 10 minutes. Alternatively, serve as they are (the quinoa will have cooled down completely but the aubergines should still be warm), or place in the fridge if you plan to serve them chilled.

When ready to serve, drizzle a few teaspoons of the walnut cream over each or some of the stuffed aubergines, or alternatively, offer the cream alongside the aubergines for people to help themselves to. Serve these as a side offering to meat or fish, or as a main meal with fresh salad.

+ Store aubergines in an airtight container in the fridge for up to 1 week.
+ Store walnut cream in an airtight container for up to 3 days.

 

 

CARAMELISED COURGETTE, PEA, MINT AND MACADAMIA DIP

Seasonal, Sides, Snacks, Summer, Vegan, Vegetarian, Lunch, Recipe, Dips + Spreads, Dairy Freedanielle copperman1 Comment

I've been on and off home turf the past couple of months but everytime I do stop by I head straight for the kitchen to regurgitate information and inspiration gathered during my time away. Some things are inspired by new places and new cultures. Some things are inspired by local cuisine. Some things are inspired by seasonal produce. And some things are inspired by me just having too much time to myself to think about fun new things I could try when I get home.

This recipe is mostly inspired by the fact that we are in peak pea season, with some influence coming merely from me having had too much time to think about the things you could do with peas. I've made pea and mint houmous in the past and I'm a huge dip lover in general, as they require next to no thinking at all, and pretty much the same amount of effort. Dips and spreads are one of my favourite things to make purely because they are so easy and customisable. You can disguise any ingredients you don't like the taste of by combining then with ones you do, and you can also invent your own new combinations by simply getting creative with whatever you can find in the kitchen (within reason).

I've been wanting to develop some good summertime recipes (although it has seemed pointless since it still feels like winter in the UK), but have been caught up in the waves of life, and by that I mainly mean work. June felt like the heaviest month. The energy was low and dull, the weather was grey and practically everyone I know was feeling totally depressed about the EU Referendum results. I honestly believe that the energy of others around you has a huge effect on your own energy, even the energy of people you don't know. But, I also believe that seasonal produce provided by the Earth exists to help us cope with certain times of the year, by providing us with what we need, when we most need it. Natural, life-rich produce has transferrable energy. It has so much to give, and all we have to do to attain it is consume it.  I guess what I'm trying to say is, the peas are here to help. I had leftovers of this for breakfast this morning and the sun is currently out. It hasn't even rained yet today (!?). I'm feeling good about July already, and sending total Bye Felicia vibes to June.

INGREDIENTS

180g Garden Peas (cooked)
200g White Beans, Butter Beans, Cannelini Beans or Chickpeas
70g Olive Oil
20g Filtered Water
30g Avocado Flesh
100g Sliced Courgette, sauteed (can also substitue for sauteed broccoli or cauliflower)
Large Pinch Himalayan Pink Salt - to taste
15g Tahini
10g Fresh Spinach
1g Lemon juice
15g Macadamia Nuts (Pumpkin Seeds + Brazil Nuts would work well too)
6g Mint - optional but v v nice
1/2-1 Clove Garlic - optional (I am mildly allergic so I didn't include this but if you're into it I think it would be a sure)

METHOD

If using frozen peas, bring a small saucepan of water to the boil and add the peas. Simmer for about 5 minutes until soft, then strain and leave to cool. If your peas are pre-cooked and ready to go, start by sauteeing the courgette in a little olive oil and salt, over a medium heat. Meanwhile, blend the peas, your beans of choice, olive oil, water, salt, avocado flesh, tahini, spinach, lemon juice, nuts and mint and garlic - if using - in a high speed blender. Blend for about 1-2 minutes, using a tamper to get things moving properly. Keep an eye on the courgette and flip them as they begin to sizzle and brown. Once cooked well on both sides and soft in the middle, add them to the blender and blend for a further 1-2 minutes. Ideally, the blender should be able to run smoothly without the help of the tamper, as this will create the smoothest result. If it's really struggling, add a little more water.

Once you are happy with the texture, taste and season with extra lemon, garlic or salt, until you are happy with it. Transfer to a bowl or tuppaware and leave in the fridge to cool before serving.

To serve, drizzle with a little extra olive oil and either some chopped macadamia, sesame seeds or hemp seeds, dukkah or za'atar, to add a little crunch.