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


Updated Mince Pies

Autumn, Recipe, Sweets + Desserts, Vegetarian, Winterdanielle coppermanComment

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.


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)


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.


Surviving Autumn

Autumn, Rituals, Winter, Essentialsdanielle copperman2 Comments

Autumn is a transformational time. It is a season of constant change, and one that forces us inwards - finally! After a Summer of amplified energy and consistent buzz and opportunity, Autumn is a much more grounding season and should come as a reminder for us to slow down, simplify and take inventory. By ‘slow down’, I mean to reduce our speed and energetic output, but doing less, prioritising and refocusing on things. By ‘simplify’, I mean to let go of thing that don’t really or no longer serve us, and that we don’t really, really need. These may be physical things, or they could be relationships, duties, thoughts, feelings or desires. And by ‘taking inventory’, I mean to take stock of all that you have, and practice being grateful enough that you come to realise how fortunate and abundant your life is. These are all things we know we should do without having to think about them, but we have un-learned these simple rituals and unwritten rules of life in getting caught in the current of modern life. Take this season as an opportunity to pause for a moment, to understand what you have and what you might want, and to take it easy. The easier you take it, the easier life will come.

1. Pause

Take time to pause, either once a day, once a week, or just once at the beginning of the season or each new month. Just take a few minutes to be with yourself, acknowledge your thoughts and get present whilst everything around you insists to shift.

2. Silence

Silence is powerful and whilst there is a lot of change and perhaps a lot of noise in your mind after a busy Summertime or as you head back to work or school, it can really help to find ways to be quiet. Making this space will likely bring forth more authentic thoughts and visions that are aligned with your true self - your souls intentions - that otherwise would not have been heard.

3. Declutter

We’re all familiar with the annual Spring Clean, but there is little emphasis on the importance of an Autumnal clear out, too. For me, life seems more stressful the more things I own and the more clutter I have. So for one, being tidier at this time of year (especially as we spend more times inside, too) can have powerful effects on our overall wellbeing. For two, decluttering and actually reorganising and filtering through all that you own and getting rid of what you no longer or don’t really need, is a powerfully cleansing and refreshing process. You might also use ancient traditions like smudging (burning woods like palo santo or herbs lie sage), to cleanse the energy of a space as you shift out of one season into a new.

4. Gratitude journal / positive aspects

As I said, taking stock and taking time to notice all that you have and being grateful for it is a must, all year around but particularly at transformational times. Autumn and Winter are generally colder and darker months, in the UK, and these characteristics can bring with them low energy and low moods, but making a list of things you are grateful for can be a truly uplifting ritual.

5. Stay active

Motivation will falter, but keep you exercise routines up during the Autumn and Winter for several reasons. You’ll encourage circulation and blood flow. You’ll keep fit, strong and toned. You’ll have more energy and you’ll feel mentally more positive. And you won’t face a huge struggle come the New Year / Spring / Summer that people usually deal with after being inactive for long periods of time. It is easier to keep consistently active than it is to reduce your exercise and then try to pick it up again.

6. Nourishing foods

Autumn and Winter bring forth an abundance of healing and nourishing foods, such as root vegetables, dark fruits, cruciferous vegetables, herbs and spices and much more. Make the most of seasonal produce that is actually intended to support us season to season. Make warming foods like soups and stews. And cook with plenty of spices and citrus fruits, to protect and strengthen the immune system.

7. Keep warm but enjoy the cold too

Keeping warm is a necessity as the temperatures begin to drop, however, embracing the cold also has its benefits. New wave rituals such as Cryo therapy (standing in a cubicle at -85c) are known to increase circulation, metabolism, blood flow, detoxification, mental stamina, joint and bone health, amongst other things, but there are natural (and free) ways to achieve these results too. Alternate between hot and cold water in the shower. Stand outside with minimal layers. Brave wild swimming in the sea, rivers or lakes. And on the contrary, enjoy a sauna whenever available, to encourage detoxification, purification, deep internal cleansing, reduce muscle and joint tension and encourage relaxation and reduced stress.

8. Sleep more; literally hibernate

At this time of year, animals are hibernating, and there’s no reason why we shouldn’t all be doing the same. Of course, living in a modern society we have jobs and other responsibilities to tend to, but it doesn’t mean we can’t hibernate on a less extreme level, from time to time. Do less and don’t do more than you absolutely need to. Learn to feel empowered enough to be more selective of what you say yes too, especially when there are so many things going on in the lead up to Christmas. Take pride in saying no to things and just indulging in a cosy night in doing nothing much at all.

9. Protect and prevent

Stock up on immune boosting ingredients and remedies as our immune systems are tested with a drop in temperatures and faced with local viruses. Lemon and ginger is a classic, but also experiment with turmeric, black pepper, açai, spirulina, nettle and other herbs, spices and adaptogens known to strengthen the immune system and prevent or remedy seasonal struggles.

10. Surrender

I’ve kind of covered this in points 1, 2 and 8, but I can’t emphasis enough the importance of just surrendering a little more this time of year. Surrender to the shorter days, the colder climes and the reduced amount of energy you may experience, and just embrace it. Don’t try to push past it, or work harder to stay productive. Instead, find ways to refocus your attention, redirect your energy and really take time for self cafe and self development, and you’ll end up working smarter, instead of harder.

Items and rituals to support you mentally and physically

Burts Bee’s beeswax lip balm in chai tea

Pukka herbs lemon, ginger & manuka tea

Lanolips all-natural lanolin multi-use superbalm

These bamboo socks

Bamboo blanket

Neom Natural Candles

Cosy velvet bedspread

Mugs for all the hot drinks

These cashmere gloves

An eco-friendly, rubber-less hot water bottle

A hot/cold water bottle

A recycled notebook

Autumn Outfits

As you know I am much fonder of buying second hand than buying new, but as a model I need to be up to date with the latest trends, and am constantly working with fashion brands to help sell their products. It seems a bit hypocritical, but it is my job. If you need new clothes this season, I urge you to try a few charity shops or vintage stores, or even do a swap with friends. If you’re not convinced, here’s a few of my favourite items from some of my favourite non-sustainable stores. Just promise me you’ll try to buy less, and buy quality over quantity. Only buy things you really think you will wear more than just a handful of times.

Healthier Toffee Apple Recipe ~ For Ecoage

Sweets + Desserts, Commisionsdanielle coppermanComment

Toffee apples are everywhere around this time of year as Fall celebrations like Halloween and Bonfire Night arrive. I was never very fond of them as a child, they were too tough to get into, and the reward for hurting teeth, cutting lips and getting sticky hands wasn't tempting enough for me. However, this variation is much more up my street. The coconut sugar used creates a really rich flavour and adding a dash of lemon juice and salt creates a wonderful salted caramel flavour, without the additives, e-numbers or artificial flavourings of most shop-bought options. I also use organic apples which always seem bigger and juicier. Apples are in abundance around September / October and I love to use ingredients that are seasonally available. I truly believe that ingredients grow for us as, when and where we need them and apples play a huge part in keeping colds at bay as the seasons shift, amongst other things. Offer a more functional and 100% natural sweet treat for family and friends this Halloween and if you have young children, get them involved in dipping and decorating too!


Makes 4-6

1 Cup Coconut Palm Sugar
250ml Cold Water
1 1/4 Cups Almond or Coconut Milk
Generous Pinch of Himalayan Pink Salt, sea salt or rock salt
1 Teaspoon Lemon Juice - optional
4 Small - Medium Apples of choice (I used Granny Smiths)

+ You will also need a selection of bamboo sticks, kebab sticks or lollipop sticks.


Chopped Salted Almonds (or any nut/seed of choice)
Golden Linseeds
Chia Seeds
Cacao Powder
Maca Powder
Chopped Cacao Nibs
Granola or Qnola


Start by boiling the water in a medium saucepan. As it begins to boil, stir in the coconut palm sugar, and let the mixture boil on a high heat for 2-3 more minutes, until the sugar has dissolved. Reduce to a medium heat, then stir in the remaining ingredients. Simmer here for 10-12 minutes, stirring constantly as it can stick to the pan or burn easily. Keep a close eye on it, watching it thicken, and continue to simmer until it becomes darker brown in colour, thicker and begins to reduce slightly. To test whether it is done, take a teaspoonful and rest it on a plate to cool. As it cools it should become even thicker and should be slightly tough to touch. If it is still sticky and runny, continue to simmer and allow it to thicken even more. Once you are happy with the consistency and once it begins to set more solidly, remove the pan from the heat.

Now you need to work relatively quickly as the toffee will cool rapidly. Lightly grease a plate or a baking tray with coconut oil. Take one apple at a time and insert whichever sticks you are using through the middle of it. It shouldn't go all the way through to the other side, but deep enough to ensure it won't slip out. Now, carefully tilt the sauce pan to one side, dip the apple into the toffee mixture, and turn the apple repeatedly to coat it evenly. Lift it out of the toffee and continue to turn it above the mixture, to let any excess drip off. I recommend scraping the bottom gently, to ensure it doesn't stick too much to the plate/tray that you place them on. As the toffee begins to stop dripping, place the apple on your prepare surface, and repeat with the other apples. You can either leave the apples bare like this, or roll them through the toppings of your choice. I chopped some salted almonds finely and placed them in a medium bowl, then gently rolled the apples around in the bowl until the almond dust stuck. If it is easier, you can top the apples by taking a handful of your toppings and pressing it into the toffee coating.

Once coated, or if you are leaving them bare, place the apples in the fridge to cool and set a little more, for around 1 hour. The longer you leave them, the better.

+ These will last for around 2 weeks in the fridge or in an airtight container.

+ You can also use this toffee recipe to make individual toffees. Instead of coating apples, simply allow the toffee to cool a little, and then take teaspoonfuls of the mixture and mould it into individual shapes, or fill chocolate moulds with the mixture, and set in the fridge.

See the full article here.

Cinnamon Spiced Pecan Butter

Anytime, Seasonal, Vegan, Vegetarian, Winter, Recipe, Autumndanielle coppermanComment

In recent years, and especially as I become more in tune with nature, I have come to really notice a difference in all aspects of my life as the seasons shift. I don't spend too much time thinking about it, but when I stop to acknowledge my dietary patterns, cravings, thoughts, feelings, moods, emotions, body temperature and other physical and mental adjustments, I notice that most of them are changing in sync with the weather, the moon phases and the elemental adjustments of each season. Typically, pecans - although nowadays not especially seasonal as they are available pretty much all year round - are harvested from late September through to the end of November. Traditional Chinese Medicine teaches that nuts are warming and hot in nature and so eating nuts during Autumn and Winter is thought to help to keep us warm, internally. With their healthy fats, high protein content and abundance of vitamins and minerals, most nuts are known to nourish and strengthen the kidneys, the brain and the heart, which all need a little extra attention during the colder months as we become more  susceptible to illness.

This pecan and cinnamon butter is so simple yet highly effective, both nutritionally and energetically speaking. Cinnamon, a spice associated with the Fire element (which is the element of confidence and action, and which helps to cleanse and protect) adds extra warmth to this recipe, as well as adding aromas that can reduce fatigue and drowsiness - common side-effects of seasonal transitions into colder, darker climes. I've been enjoying this by the spoonful, stirred through breakfast bowls (such as Qnola and coconut yoghurt, chia seed porridge and smoothie bowls) and added to smoothies, tonics and adaptogen lattes. It's also delicious used as a dressing or blended into other dressings for savoury meals.


1. Preheat the oven to 160c. Spread the pecans evenly on a flat baking tray and once the oven is warm, place on a middle rack. Leave to toast for 10-12 minutes, until they begin to darken in colour and become aromatic.

2. Remove from the oven and transfer immediately to a food processor. Pulse for a minimum of 5 minutes on highest speed, stopping the machine to scrape down the sides, as required. The length of time required for the nuts to bind a liquified 'butter' will depend on the strength of your food processor. If necessary, pulse for up to 12 minutes until smooth.

3. Transfer to a jar or other pot and enjoy, or store in the fridge for up to 2 months.


200g raw pecans
1 teaspoon ground cinnamon
1 teaspoon vanilla powder, paste, extract or seeds from a pod
½ teaspoon Maca (optional)
Pinch of salt (himalayan pink or sea)