WELL BEING & OTHER STORIES

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

BREAKFAST

SYRIAN-INSPIRED ROSE WATER, HONEY, PISTACHIO, COCONUT, LINSEED AND BUCKWHEAT NOLA

Snacks, Sugar Free, Vegan, Vegetarian, Recipe, Paleo, Gluten free, Breakfastdanielle coppermanComment

I'm not the first person to point out that I have a thing or two for breakfast. Not just the act of eating in the morning, but breakfast things. All the breakfast things. So, when I was asked to develop a collection of recipes in support of Unicef Next Generation's #cookforsyria campaign, I thought of coming at it from two angles. The first being a general food angle, which would have been a natural progression for most people, and the second being a breakfast angle, an angle only a breakfast brand owner would generally let lead her decision making. Owning a breakfast brand and running a general food blog, I often come from both angles when making most decisions these days. I wanted to create something new and interesting for my blog here, but also wanted to bring Syrian to a more traditionally Westernised concept. Breakfast, and more specifically, granola. In Syria, breakfast is more commonly a spread of savoury foods such as cold meats, cheeses and spice-rich vegetable sides and dips. They havn't been quite as brainwashed over there as we have in terms of cereals being an essential part of a nourishing breakfast. They keep it simple and they aren't afraid of eating something they'd usually enjoy for dinner first thing the next morning too.

Never the less, cereals are easy, once made, and make for instant and effortless breakfast which I'm aware a lot of us need, a lot of the time. Would be nice to enjoy a Middle Eastern feast before work but that's just not something we can all make time for, so instead... If Syrian Cereal was a thing, I think this would be it. The whole situation is like a fresh, crunchy rose garden in a bowl. Disclaimer: it's less painful and thorny than it sounds, promise. It's safe for everyone, and due to the lack of oats and other stuff, that includes people with paleo, vegan and ceoliac dietary restrictions.

This recipe is sweetened lightly with honey - a popular ingredient in Syrian desserts - and is flavoured naturally with pure, refreshing rose water which is available from most health food stores. Pine nuts feature in a lot of Syrian dishes, most commonly savoury ones, but I wanted to incorporate them for added crunch and for the unique creamy, nutty flavour you just don't get from other nuts. Pistachios are popular in most Middle Eastern recipes, and as well as adding extra bite to this recipe, they make it look pretty good too IMO.

INGREDIENTS

35g honey or other alternative natural sweetener
12g rose water
30g coconut oil
6g vanilla extract / paste / powder or fresh seeds
45g pistachio nuts, sliced in half
50g pine nuts
40g desiccated coconut
60g untoasted coconut flakes
35g sunflower seeds
20g golden linseeds
2 teaspoons chia seeds
20g raw buckwheat
25g flaked almonds
2g himalayan pink salt

ELEVATE IT

1 Teaspoon maca powder
1 Teaspoon chaga powder
1 Teaspoon ground cardamom
1 Teaspoon ground cinnamon

METHOD

Preheat the oven to 150c.

Start by measuring the dry ingredients in a mixing bowl. Stir to combine. Then add the remainging ingredients and stir vigorously to ensure all dry ingredients are coated. The mixture won't clump together like oat granola but if coated properly, it will form subtle clusters once baked. Season to taste and add any herbs or spices to the mixture, but if the using superfoods and adaptogens like maca and chaga, add these after the cooking process to retain the most of their benefits.

Spread out evenly on a baking tray and bake for 20 mins, stirring gently after 10 minutes as the edges tend to cook more quickly.

+ Store at room temperature.


#CookForSyria is a nation-wide fundraising initiative curated by Clerkenwell Boy and SUITCASE Magazine. The month-long campaign focused around Syrian cuisine will encourage everyone from the UK’s top chefs to people at home to cook and raise money in aid of UNICEF’s Syria Relief fund via Next Generation London (UNICEF’s youth branch). This month, we're supporting the cause and raising awareness by developing and promoting a collection of exclusive recipes inspired by traditional Syrian ingredients.

If you make this, be sure to tag us and the organisations involved, and use #cookforsyria in your captions. You can also donate to the cause here.

 

QUINOA CREAMED CHIA SEED PUDDING

Essentials, Snacks, Sugar Free, Summer, Recipe, Gluten free, Dairy Free, Brunch, Breakfastdanielle copperman3 Comments

This is my new favourite. My new favourite several things. My new favourite breakfast. My new favourtite snack. My new favourite chia seed pudding. Hell, it's the best chia seed pudding I've ever made, and it's the best chia seed pudding you'll ever make, and I'm not even nervous to make that promise cos I know I can deliver.

Chia seed pudding comes in many forms. You can soak these tiny but powerful, simple but effective seeds in any liquid at all, and they will gel together to form a pudding within minutes. The simplest recipe would involve water, coconut water, or shop bought / ready made plant milk. Something a little more special would involve handmaking plant milk with less water to make it thicker and creamier, making the gel around the seeds creamier and plumper. And something even more spectacular (and even creamier and even more nutritious), would include making a cream out of cooked quinoa and plant milk. Let me elaborate:

Ingredients

150ml Plant Based Milk (I use oat, almond or cashew)
5g Vanilla Extract, Vanilla Bean Paste, Vanilla Seeds or Vanilla Powder
80g Cooked Quinoa, rinsed and cooled
1 Teaspoon Maca
30g Coconut Milk (the more solid part) (you can also experiment with 15g Avocado Flesh or Banana instead of Coconut Milk)
10g Sunflower Seeds
10g Coconut Syrup, Date Syrup, Honey or other Natural Sweetener of Choice
Pinch Himalayan Pink Salt
25g Chia seeds

Optional
1/2 Teaspoon Cinnamon or Cardamom
10g Cooked Quinoa (to stir through before serving)
Fresh Cherries
Pink Grapefruit
Nut Butter
Tahini

Method

Simply measure out all of the ingredients, apart from the chia seeds, into a blender and blend on the highest speed for 1-2 minutes, until smooth. Add a little more salt or sweetener (and maca and any spices you are using) to suit your taste and blend again to combine. Once smooth, pour the mixture into a bowl, jar or tuppaware and weigh out the chia seeds into the same bowl. Stir or whisk with a fork to fully combine the seeds, and leave to absorb for 5 minutes. Stir again to ensure the seeds are fully coated in order to absorb the liquid evenly, and then set in the fridge for 10-20 minutes. Stir again (at this point, if you want to, add some leftover cooked quinoa if you want to bulk the pudding out a little more) and then leave in the fridge until ready to serve. Leaving overnight will make the seeds the perfect softness and plumpness, but you can enjoy after as little as half an hour.

Top with your choice of fruit, nut butter, tahini, extra spices and superfood powders, granola, qnola, nuts and seeds. Enjoy for breakfast, as a snack, stirred through smoothies, stirred through porridge or served alongside desserts.

SMOOTH SWEETCORN PANCAKES

Snacks, Sugar Free, Summer, Vegan, Vegetarian, Lunch, Recipe, Gluten free, Dairy Free, Brunch, Breakfastdanielle coppermanComment

I’m incredibly aware that things have become quiet around here during the last couple of months. In fact - I’ll be real - make that the last year. It’s like I’ve been a terribly terribly unprepared parent, neglecting the fairly low maintenance first born in becoming completely tied up and overwhelmed with the bringing up the second. Thankfully, at only 22, I’m talking theoretically and about actual children of mine, but it's a pretty accurate comparison in my opinion. Qnola happened to me completely out of the blue and i was unprepared to say the least. 

Almost 2 years in, i still work through the night, but i now have a help, which means i can finally start dusting off the recipes i’ve been recording since 2014 that never quite made it to the stage of being uploaded. there are some wonderful recipes buried deep inside my computer, along with valuable travel tips from my recent adventures of living in new york and travelling the world whenever i can. to start with though: a recipe just over a month late which i intended to post in time for pancake day, but which got intercepted by general life. in my opinion, and ok, in attempt to justify my lateness, one day is simply not enough time to give pancakes the praise they deserve, so let’s ignore last months hype and have pancakes whenever we want to.

As a child, i excelled in making pancakes and that was more or less the purpose of my life from the age of 8 to i’d say, well, the present day if you ask any of my friends who still demand a pancake party the morning after they stay over. These pancakes, though, are not like those from my childhood. I’m more conscious than i was then and have replaced the gluten, removed the dairy and injected these nourishing pancakes with antioxidants, healthy fats and plant proteins. I also made them as neutral as possible in flavour, meaning they work with both savoury and sweet toppings. Pictured here with savoury chicken salad and homemade nut and seed pesto, but enjoyed the leftovers with fresh lemon juice, thyme and coconut palm sugar.

INGREDIENTS
100g Almond Milk
10g Olive Oil
150g Sweetcorn, cooked
10g Hemp Seeds
Pinch of Himalayan Pink Salt
30g Quinoa, cooked
2 Eggs (can replace with chia seed gel or flax seed gel)
50g Buckwheat Flour
Fresh Herbs - optional 

METHOD
Simply add all of the ingredients to a blender and blend on a high speed. You can add your choice of fresh herbs or even spinach or kale to make these pancakes even healthier and more flavoursome. Once the mixture is completely smooth, heat some coconut oil in a large saucepan until it has melted, then take a large spoonful of the batter and create 3-4 small pancakes - as your frying pan space permits. Fry over a medium heat for about 1-2 minutes and then flip when the underside can be loosened from the pan. Flip and fry on the other side and re-flip if you want a crispier result.

Top with sweet or savoury toppings like coconut palm sugar and fresh citrus, homemade raw cacao spread, honey and coconut yoghurt, or pesto, houmous, raw/cooked vegetables, fish/meat or this dairy free chicken salad.

CHICKEN SALAD

INGREDIENTS
Serves 2-4

200g Shredded Chicken (This works best with tender meat generally from around the bone, but i used sliced chicken breast and it worked perfectly)
2 Egg Yolks
4 Tablespoons Olive Oil
Pinch Himalayan Pink Salt
½ Clove Garlic, sliced
Small Handful Coriander
1 Teaspoon Lemon Juice
1 Teaspoon Orange Juice
1 Teaspoon Lime Zest
1 Teaspoon or Pinch Nutritional Yeast - optional
30g Avocado (or soaked sunflower seeds)
½ Teaspoon Mustard - optional

Optional:
20g grated apple
20g grate kohlrabi
20g grated courgette
chopped basil optional
chopped black or orange apricots

METHOD

Start by blending the egg, oil, salt, garlic, coriander, citrus zest and juice, nutritional yeast and avocado (or soaked sunflower seeds) until smooth. Pour into a medium bowl, and stir through the grated fruit and vegetables (if using), the herbs and finally the chicken. When fully coated, top each pancake or serve as a side. Perfect for salads, sandwiches and picnics.

SILKY SMOOTH MANGO AND COCONUT FLESH YOGHURT

Snacks, Vegan, Vegetarian, Breakfastdanielle coppermanComment

This recipe is something special. I'll admit now that if its yoghurt you came for, you won't be satisfied with this post. This kind of yoghurt is no usual kind of yoghurt. It is creamier. It is tastier. It is dairy free. It is quick to make. It is easy to make. It is not a massive palaver to make. And it is D-licious. Unlike conventional homemade yoghurts, this recipe doesn't require a yoghurt making machine, nor does it demand that you sit, wait and watch for hours, monitoring and altering temperatures as the yoghurt develops the perfect live cultures and probiotics. Although these probiotics and doses of good bacteria are incredibly good for you and your gut, many processed, shop-bought yoghurts contain additives, chemicals, sugars, flavourings and emulsifiers. That is one reason why I prefer to make nut yoghurts instead. The other reason is because they taste almost too good to be true..

For anyone who is trying to cut dairy out of their diet, but who is bored of coconut yoghurt or fed up of nut milks, a nut-based yoghurt like this is the perfect option. Nut yoghurts are creamier, thicker and more fulfilling than normal yoghurts. I don't eat dairy because I personally feel more tired when I do, and notice a considerable difference in the condition of my skin too. This kind of yoghurt is high in protein and healthy fats, which means it keeps you feeling full of energy for longer, and also contributes to healthy cellular activity, skin, hair and nails. This recipe is incredibly quick, easy and stress and mess free. It makes a perfect breakfast either on its own or with toppings (see below for suggestions) and also makes a brilliant dessert, similar to a mousse or a cold custardy pudding. It requires only a few ingredients, and it is one of my favourite things to make if I have fruit that's on it's last legs. The riper the mango, the better this recipe will turn out as it blends much more smoothly and is generally juicier. You can also try using banana, stewed apple, normal or blood oranges or other fleshy fruits like melon, in place of the mango. You can even increase the quantity of liquid you use too, if you want to make more of a smoothie or pouring yoghurt for cereal or fruit. Go bloody nuts with it.

+ Retrieve the coconut flesh from the coconut the evening before, and soak the cashews whilst you sleep, so that when you wake up bleary eyed, you can leave the hard work to the blender.

+ Make a large batch and store it in the fridge for up to 1 week. This makes the perfect instant grab & go breakfast, and also travels well if you want to take it in a container to work.
 


INGREDIENTS
(makes 2 portions)

The Flesh from 1 Young Thai Coconut
1/2 Ripe Mango

1/2 Teaspoon Vanilla Extract or Fresh Vanilla Seeds
3 Tablespoons Coconut Water or Nut Milk
Pinch of Salt
1 Large Handful Soaked Cashew Nuts
1 Tablespoon Melted Coconut Oil


METHOD
 Simply place the cashews into your blender along with your liquid of choice, and blend on a high speed for 2 minutes. With the blender still running, gradually add the coconut oil. Add a little more coconut water or nut milk if the mixture needs help running smoothly, then chop the mango and scrape the flesh from around the stone and add to the blender, along with the remaining ingredients. Blend for a further 2-3 minutes, adding more liquid if you think it requires it (this really depends on how thick or runny you'd prefer the finished product).

Once smooth, pour into a bowl or some tuppaware/a jar to store in the fridge.  

+ Serve with poppy seeds, chia seeds, Qnola (Beetroot or Ginger create amazing flavours and add the perfect texture) chopped nuts, fresh berries or fruit (more coconut flesh or mango works well). 

CHIA SEED PORRIDGE - FOUR WAYS

Snacks, Vegan, Vegetarian, Breakfastdanielle coppermanComment
IMG_1650.JPG

I don't even know how I have left it so long to post this recipe. It is by far one of my favourite breakfasts (also a perfect snack or dessert), and, providing instant yet long-lasting energy, is my go-to pre-workout meal. The combinations are endless, and the toppings are what really take things up a notch. The texture of chia seeds is unusual and completely unique. At first, people can be sceptical about even giving them a chance, as they look and feel unlike any other kind of food - and not in an appetising way. However, prepared the right way, chia seeds can become one of the most delicious sweet treats, and are packed with antioxidants, fibre, protein, healthy fats, vitamins and minerals. They swell when they are combined with a liquid, tripling in size, which means when you consume them they'll contribute to keeping you fuller for longer, without making you feel bloated or 'too full'. Additionally, they retain a lot of the liquid, keeping you sufficiently hydrated too. 

Below are just four simple recipes of my favourite flavour combinations. I serve these as warm porridges, but store the leftovers in the fridge and enjoy them for days as a cold chia seed pudding, for an instant, on-the-go breakfast and portable snack. This is also one of my favourite travel companions. The chia seeds soak up all of the liquid, so it doesn't leak from the container!

The most important component of these recipes is the milk. The cashew milk is thick and creamy and I've perfected this as a base for these recipes to create the softest and creamiest results. I have previously used coconut water and nut milks, but as they are quite thin liquids, the result is generally less creamy and doesn't bind as well. You want the gel of the chia seeds to really combine and merge together, and if the milk isn't thick enough, you'll end up with more chia seeds than you do gel (see the image of all four bowls above - the pink one without any toppings is made with normal coconut water and is a lot wetter - the chia seeds more separated - than the others. This was an experiment, but the recipe for the Beetroot Pudding below, is with the thicker milk, which I believe tastes better).

CHIA SEED PORRIDGE - FOUR WAYS   

 

VANILLA CINNAMON CHIA SEED PORRIDGE WITH CACAO ALMOND SAUCE

INGREDIENTS
(makes roughly 3 portions)

1 Cup Coconut or Almond Milk (can be tinned coconut milk, freshly homemade, or milk from a carton) 
5 Tablespoons Chia Seeds 
1 Tablespoons Date Syrup/Agave/Coconut Nectar/Organic Raw Honey
1/2 Teaspoon Vanilla Extract/Bean Paste/Fresh Seeds
1/2 Cup Cashews, preferably soaked for 2-4 hours
1 1/2 Cups Cold, Filtered Water
1 Teaspoon Ground Cinnamon (can also experiment with using ginger or cardamom, or other spices of choice)
Pinch of Himalayan Pink Salt

METHOD 

Start by preparing the milk. Blend the cashews with your the water and your chosen nut milk for 2-3 minutes, on the highest speed. Sieve the milk, either through a sieve or using a nut milk bag (cashews don't create much pulp though, so a sieve works fine). Pour the sieved milk into a medium saucepan and simmer on a medium heat. Add the chia seeds, vanilla, natural sweetener, salt, and cinnamon and stir constantly to ensure the seeds don't stick to the sides of the pan, or float on the top of the milk. Reduce the heat as the mixture begins to boil and thicken, and simmer for about 15-25 minutes. This will depend on the thickness of your milk and the exact quantity of chia seeds used. Stir regularly to make sure the mixture doesn't stick to the bottom of the pan. When all of the liquid has been absorbed and the mixture is thick and creamy - almost resembling rice pudding - remove from the heat and serve.

+ If the mixture seems too wet, add more chia seeds. If it seems to dry, add a little more water or nut milk, gradually.

CACAO ALMOND SAUCE

INGREDIENTS
(makes roughly 5 servings)

2 Large Tablespoons Almond Butter (can also try with cashew butter, other nut butters or tahini)
1/3 Cup Filtered Water
1-2 Tablespoons Date Syrup/Agave/Coconut Nectar/Organic Honey
Pinch of Himalayan Pink Salt
1-2 Tablespoons Cacao Powder (depending on your taste preferences and how rich/bitter you like it)
1/2 Teaspoon Vanilla Extract/Bean Paste/Fresh Seeds
1/2 Teaspoon Coconut Oil

METHOD

Simply heat the almond butter and water in a small saucepan, whisking constantly. Add your sweetener of choice, the salt, the coconut oil and the vanilla, and continue to whisk. Simmer on a low heat, whisk in the cacao powder, and when it has dissolved and fully combined, remove from the heat and serve.

+ This recipe is extremely quick. If you cook it for too long, it can quickly burn or begin to thicken too much. If it becomes too thick, try adding a little more water and sweetener.


BEETROOT INFUSED CHIA SEED PORRIDGE

INGREDIENTS
(makes roughly 3 portions)

1 Cup Coconut or Almond Milk (can be tinned coconut milk, freshly homemade, or milk from a carton) 
5 Tablespoons Chia Seeds 
1 Tablespoons Date Syrup/Agave/Coconut Nectar/Organic Raw Honey
1/2 Teaspoon Vanilla Extract/Bean Paste/Fresh Seeds
1/2 Cup Cashews, preferably soaked for 2-4 hours
1 1/2 Cups Cold, Filtered Water
Pinch of Himalayan Pink Salt
1 Tablespoon Beetroot Powder, or 2 Tablespoons Grated Raw Beetroot

METHOD 

Start by preparing the milk. Blend the cashews with your the water and your chosen nut milk for 2-3 minutes, on the highest speed. Sieve the milk, either through a sieve or using a nut milk bag (cashews don't create much pulp though, so a sieve works fine). Pour the sieved milk back into the blender, add the beetroot powder or the grated beetroot and blend for another 2 minutes. Then pour into a medium saucepan and begin to simmer over a medium heat. Add the chia seeds, vanilla, natural sweetener and salt, and stir constantly to ensure the seeds don't stick to the sides of the pan, or float on the top of the milk. Reduce the heat as the mixture begins to boil and thicken, and simmer for about 15-25 minutes. This will depend on the thickness of your milk and the exact quantity of chia seeds used. Stir regularly to make sure the mixture doesn't stick to the bottom of the pan. When all of the liquid has been absorbed and the mixture is thick and creamy - almost resembling rice pudding - remove from the heat and serve.

+ If the mixture seems too wet, add more chia seeds. If it seems to dry, add a little more water or nut milk, gradually


BLUEBERRY CASHEW MILK CHIA SEED PORRIDGE WITH FRESH BERRIES AND BLUEBERRY SYRUP

INGREDIENTS
(makes roughly 3 portions)

1 Cup Coconut or Almond Milk (can be tinned coconut milk, freshly homemade, or milk from a carton) 
5 Tablespoons Chia Seeds 
1 Tablespoons Date Syrup/Agave/Coconut Nectar/Organic Raw Honey
1/2 Teaspoon Vanilla Extract/Bean Paste/Fresh Seeds
1/2 Cup Cashews, preferably soaked for 2-4 hours
1 Cup Cold, Filtered Water
Pinch of Himalayan Pink Salt
1/2 Cup Frozen of Fresh Blueberries (can use mixed berries too)

METHOD 

Start by preparing the milk. Blend the cashews with your the water and your chosen nut milk for 2-3 minutes, on the highest speed. Sieve the milk, either through a sieve or using a nut milk bag (cashews don't create much pulp though, so a sieve works fine). Pour the sieved milk back into the blender, add the berries and blend for a further 2 minutes, until the mixture is smooth, and purple in colour. The pout the infused milk into a medium saucepan and simmer on a medium heat. Add the chia seeds, vanilla, natural sweetener and salt, and stir constantly to ensure the seeds don't stick to the sides of the pan, or float on the top of the milk. Reduce the heat as the mixture begins to boil and thicken, and simmer for about 15-25 minutes. This will depend on the thickness of your milk and the exact quantity of chia seeds used. Stir regularly to make sure the mixture doesn't stick to the bottom of the pan. When all of the liquid has been absorbed and the mixture is thick and creamy - almost resembling rice pudding - remove from the heat and serve.

+ If the mixture seems too wet, add more chia seeds. If it seems to dry, add a little more water or nut milk, gradually

BLUEBERRY SYRUP

INGREDIENTS
(makes roughly 3 servings)

1 Cup Blueberries
1 Cup Raspberries
Pinch of Himalayan Pink Salt
1/2 Cup Water

1 Teaspoon Fresh Lemon Juice
2 Tablespoons Date Syrup/Agave/Coconut Blossom/Organic Honey

METHOD

Start by blending the berries with the water, on a high speed for 2 minutes. When smooth, transfer to a medium saucepan. Add the lemon juice, salt and sweetener of choice and whisk to combine everything. Bring to the boil and then simmer for 20 minutes, adding a little more lemon juice and a little more sweetener if the mixture is too watery. Once it has thickened, serve, or pour into an airtight jar and store in the fridge.


CACAO CHIA SEED PORRIDGE WITH SALTED CARAMEL ALMOND SAUCE

INGREDIENTS
(makes roughly 3 portions)

1 Cup Coconut or Almond Milk (can be tinned coconut milk, freshly homemade, or milk from a carton) 
5 Tablespoons Chia Seeds 
2 Tablespoons Date Syrup/Agave/Coconut Nectar/Organic Raw Honey
1/2 Teaspoon Vanilla Extract/Bean Paste/Fresh Seeds
1/2 Cup Cashews, preferably soaked for 2-4 hours
1 1/2 Cups Cold, Filtered Water
1 Teaspoon Ground Cinnamon (can also experiment with using ginger or cardamom, or other spices of choice)
Pinch of Himalayan Pink Salt
2 Tablespoons Cacao Powder 

METHOD 

Start by preparing the milk. Blend the cashews with your the water and your chosen nut milk for 2-3 minutes, on the highest speed. Sieve the milk, either through a sieve or using a nut milk bag (cashews don't create much pulp though, so a sieve works fine). Pour the sieved milk into a medium saucepan and simmer on a medium heat. Add the chia seeds, vanilla, natural sweetener, salt, and cacao powder and stir constantly to ensure the seeds don't stick to the sides of the pan, or float on the top of the milk. Reduce the heat as the mixture begins to boil and thicken, and simmer for about 15-25 minutes. This will depend on the thickness of your milk and the exact quantity of chia seeds used. Stir regularly to make sure the mixture doesn't stick to the bottom of the pan. When all of the liquid has been absorbed and the mixture is thick and creamy - almost resembling rice pudding - remove from the heat and serve.

+ If the mixture seems too wet, add more chia seeds. If it seems to dry, add a little more water or nut milk, gradually

SALTED CARAMEL ALMOND SAUCE

INGREDIENTS
(makes roughly 5 servings)

2 Large Tablespoons Almond Butter (can also try with cashew butter, other nut butters or tahini)
1/3 Cup Filtered Water
1-2 Tablespoons Date Syrup/Agave/Coconut Nectar/Organic Honey
Pinch of Himalayan Pink Salt
1/2 Teaspoon Vanilla Extract/Bean Paste/Fresh Seeds
1/2 Teaspoon Coconut Oil
1/2 Teaspoon Ground Cinnamon or Ginger - optional
1/2 Teaspoon Maca (or other superfoods of choice) - optional

METHOD

Simply heat the almond butter and water in a small saucepan, whisking constantly. Add your sweetener of choice, the salt, the coconut oil and the vanilla, and continue to whisk. Simmer on a low heat, whisk in the spices and superfood powders, if using, and when it has dissolved and fully combined, remove from the heat and serve.

+ This recipe is extremely quick. If you cook it for too long, it can quickly burn or begin to thicken too much. If it becomes too thick, try adding a little more water and sweetener.


SWEET POTATO MORNING CAKE WITH SWEET PEA DIP

Gluten free, Brunch, Breakfastdanielle coppermanComment

This weekend I am rather excited to announce that I am officially contributing to Miss Vogue. I will be creating and writing up exclusive monthly breakfast recipes for the magazine - all of which will be in keeping with the model mange tout philosophy; free from gluten, grains, dairy and refined sugar. My first recipe is one of the most exciting breakfasts you can imagine. Not only does it make eating cake for breakfast acceptable even though it isn't necessarily your birthday, it is also a beautiful colour and is made using only nourishing ingredients and super foods that will lift your mood and boost your energy levels. 

See the full post and see more images here.


The sponge is made from ground almonds and buckwheat flour instead of white flour, so it's completely wheat- and gluten-free. Similar in texture to a pancake, but thicker and cakier, it's high in protein from the nuts and quinoa yet also incredibly light - so it'll satisfy your hunger without making you feel too full.

It may seem strange to put sweet potato into a cake mixture, but it bakes to the perfect texture, and adds a natural sweetness, meaning you don't need to use as much sugar as you'd think. The only other sweetness comes from coconut palm sugar - a natural sugar that undergoes very little processing, so the vitamins and nutrients remain in tact.

INGREDIENTS

3 eggs
1 cup buckwheat flour
1 cup ground almonds
3/4 cup coconut palm sugar
2 tablespoons organic honey or agave
1/2 cup uncooked quinoa (optional)
2 punnets fresh blueberries
1 punnet fresh raspberries
2 teaspoons baking powder
2 teaspoons bicarbonate soda
1 pinch of himalayan pink salt (or organic rock salt)
6 tablespoons coconut oil, melted
1 1/2 cups almond milk
1/2 cup grated sweet potato

SERVING SUGGESTION

Mint
Fresh Basil
Fresh Berries
Coconut Yoghurt
Honey
Qnola / Gluten and Sugar Free Granola
Nuts/Seeds
Tahini, mixed with 1/2 teaspoon agave/honey/maple syrup/coconut nectar/date syrup

METHOD

  1. Preheat the oven to 210C. In a baking tray or a heatproof dish, arrange the berries and uncooked quinoa to cover the entire base, then set aside while you prepare the topping. 
  2. In a medium bowl, mix together the flour, almond flour, coconut sugar, honey, salt and baking powders. Stir with a whisk or a wooden spoon to combine.
  3. Next, take your coconut oil and, if it is solid, heat it in a heatproof bowl in the oven or a small saucepan over a low heat until it melts. Pour into the flour mixture along with the almond milk. 
  4. Now add the grated sweet potato, mix briefly and transfer all of the ingredients to a blender or food processor.
  5. Add the eggs and blend for 1-2 minutes until the mixture is smooth, then pour the batter over the berry and quinoa mixture. Ensure all of the berries are covered and gently nudge the mixture to make sure that the batter reaches between the berries.
  6. Place in the oven and bake for 20 minutes, then turn the heat down to 180C, and bake for a further 25 minutes.
  7. Let it cool before cutting and serving. Serve warm with pea cream (below) or coconut cream or yoghurt, and extra fruit or berries. Also enjoy cold, as an afternoon snack with a warm drink.

SWEET PEA DIP

This dip, or cream, seems incredibly odd, and probably looks more like it should taste savoury, not sweet. However, peas have a naturally sweet flavour, and when combined with creamy coconut milk and coconut oil, they taste kind of like melted ice cream - perfect to accompany any dessert, or on top of porridge.

Enjoy it instead of yoghurt, with fruit, berries and granola or Qnola. Peas are high in protein, antioxidants and phytonutrients but low in fat, and by transforming them into a delicious dip, it easily makes up one of your five a day.

INGREDIENTS

1 cup peas, frozen or chilled
3 tablespoons coconut milk solid
1 tablespoon coconut oil, melted
1 tablespoon agave, date syrup or organic honey
1/2 teaspoon vanilla
A pinch of salt

METHOD

  1. Simply place all of the ingredients into a blender or food processor and blend for 2-3 minutes until entirely smooth. Frozen peas will make the cream thicker and chilled peas will make it softer and smoother, but it will thicken up in the fridge a little as it sets. Serve chilled with dessert or breakfast.

COCONUT, MISO AND CARDAMOM BUCKWHEAT 'RICE' PUDDING

Sugar Free, Gluten free, Breakfastdanielle copperman11 Comments

From time to time there is a fine line between breakfast and dessert. This recipe represents one of those times. You could eat this for dessert at a gourmet restaurant, or you could eat this with your kids around the breakfast table on a sunday, in your pyjamas. It's up to you, but I know what I'd rather. I love all things breakfast, and although I don't always get time to make a good one during the week, my weekends are almost entirely centred around it. If I have a relatively calm weekend with not much going on, i'll take my sweet time getting out of bed, deciding what to make for breakfast, perhaps visiting the local grocery shop in clothes that certainly aren't socially acceptable, and then preparing, serving and enjoying a nutritious kind of feel-good feast. That's what weekends are for! The more people around the kitchen table and the more mouths to feed, the better.

This take on porridge is considerably creamier and has, in my opinion, a much more pleasant texture than oat porridge. Growing up, I hated porridge as I always got tough oats stuck in my teeth, and also, I hadn't been introduced to any of the ingredients I love now, so I was terribly unaware of how toppings could transform a sloppy, bland bowl of soggy oats into something I wanted to eat all day, all night and then again in my dreams. As well as being incredibly softer, plumper and creamier, buckwheat (a fibrous seed) is far more nutritious than oats - higher in (easily digestible) proteins, high in magnesium and, despite it's name, gluten and wheat free. It also helps control and reduce water retention in the body, and aids digestion.

To keep this breakfast/snack/dessert everything-free like the rest of ModelMangeTout, I use coconut or almond milk in this recipe instead of cows milk. Instead of sugar, you can incorporate coconut palm sugar/nectar, agave, stevia or raw honey (you may not need any sweetener at all - but I would recommend it for a dessert option). And, as with all porridge, you can get creative and play around with what you put in it, and on it, to make it more than just a bowl of stodge. In this recipe, I used miso and cardamom as they go really well with the coconut flavour from the milk, but you can use any herbs or spices and can add nuts, seeds, dried or fresh fruit and superfood powders of your choice.

INGREDIENTS
Serves 2 for breakfast, 4 for dessert portions

1 1/2 Cups Raw Buckwheat Groats, soaked overnight
5-6 Tablespoons Chia Seeds
2 Tablespoons Golden Linseeds/Flaxseeds - optional
1 Tin Coconut Milk
1/2 Cup Almond Milk (or water)
1 Tablespoon Agave/Coconut Nectar/Honey
2-3 Tablespoons Coconut Palm Sugar/Stevia (to taste) (can also use more agave/syrup if that's all you have)
1/2 Teaspoon Miso Paste (I like Clearspring)
1/2 Teaspoon Ground Cardamom
1 Tablespoon Coconut Oil
1 Teaspoon Vanilla Powder or Extract
1/2 Teaspoon Ground Ginger
1/2 Tablespoon Maca Powder

TOPPINGS PICTURED

Chopped Mango
Julienned/Peeled/Grated/Spiralised Kohlrabi
Solid Coconut Milk
Crushed Dried Hibiscus Petals
Coconut Blossom Nectar

METHOD

Make sure you have soaked your raw buckwheat groats overnight or for at least 8 hours. Rinse it thoroughly through a sieve then place it in a medium saucepan along with the the coconut milk and almond milk or water. Bring to the boil and then reduce the heat to medium/low. Simmer for 30-40 minutes (i should have warned you, this is certainly not the ideal breakfast for time-poor people, but if you make it one morning or over the weekend when you have more time, make enough to store in the fridge in jars or containers to grab-and-go on other mornings throughout the week). After 10 minutes, add the agave, coconut palm sugar, miso paste, chia seeds, linseeds (if using), cardamom, coconut oil, vanilla and ginger. Continue to simmer, stirring constantly with a wooden spoon. Add more miso or natural sweetener to taste, along with any other spices or super foods you fancy. I like adding dried goji berries or fresh blueberries whilst it is cooking, as they become soft and juicy, adding a refreshing flavour to the bowl.

Once the milks have more or less reduced and been completely absorbed by the buckwheat and the other seeds, remove from the heat and serve immediately, or leave to cool and store in airtight containers in the fridge until you are ready to enjoy. Reheat, or stir with hot nut milk or water before serving, or enjoy chilled. 

Top with more coconut milk or coconut cream, more berries or fresh fruit, and another teaspoon of coconut oil which will melt into it porridge wonderfully.

+ For dessert options, serve with cacao sauce, cacao avocado cream or almond caramel.

COCONUT BANANA BREAD WITH RAW CHOCOLATE AVOCADO SPREAD

Sugar Free, Gluten free, Brunch, Breakfastdanielle copperman2 Comments
IMG_4898.JPG

Banana bread is one of those things. One of those things that makes the house smell good and warm, and welcoming for days. One of those things that tastes like what I imagine it must be like to eat a slice of love. One of those things that, upon consumption, wherever you are instantly feels like home. One of those things that actually tastes like home. One of those things you eat and then realise you haven't been listening to conversation or taking in anything around you, because for a moment, it was just you and that slice of warm banana bread and nothing else mattered. Banana bread is one of many things then, I guess. 

For me, banana bread reminds me of my home home - the place i grew up - and of my eldest sister, who was always greatly attached to it. I remember we'd have it at every picnic and for every birthday, smothered with our Aunty's dizzyingly good cream cheese frosting. This recipe, as always, is unlike your conventional banana bread. There is no wheat, dairy, refined sugar or grains, and you can work it around your own requirements - for example using all buckwheat flour to replace the ground almonds for a nut-free variation, or playing with the sweetener quantities to suit your taste. You don't really need sweetener at all in this recipe, as banana's are incredibly sweet themselves (and so are you). This bread is perfect as a breakfast treat, and if you make it one sunday evening when you've time to spare, it can last you the rest of the week, making an instant breakfast on-the-go, the perfect energy-rich snack or an offering if you have guests over for a cuppa. Lovingly spread it with Raw Chocolate Avocado Spread (recipe below), and kids will be all over it, without a care in the world that it contains fruit and super foods and is actually good for you! 


INGREDIENTS
Makes One Loaf

80-90g Coconut Oil (the more you use, the denser the bread will be)
2 Eggs
60g Coconut Palm Sugar (or 4-5 tablespoons agave/maple syrups/coconut nectar)
3 Ripe Bananas
80g Chopped Medjool Dates (optional - can also use goji berries, raisin etc but these are all high in sugar, so use in moderation. Can also use chopped raw chocolate chunks or cacao nibs)
75g Chopped Walnuts or Pecans (optional - adds a nice texture)
90g Wholemeal Buckwheat Flour 
100g Ground Almonds
2 Tablespoons Ground/Milled Chia Seeds
50g Desiccated Coconut
3 Tablespoons Whole Golden Linseeds
Pinch of Salt or a few drops of Tamari
1/2 Teaspoon Bicarbonate Soda or Baking Powder
1/2 Teaspoon Lemon Juice
1 Teaspoon Cinnamon
1 Teaspoon Mixed Spice
1/2 Teaspoon Cardamom / Nutmeg /  Spices/Herbs of choice
Toasted Buckwheat (kasha) to top (i really recommend this - it adds an amazing crunch to the bread)

+ Note - for a lighter bread, use one extra egg, and replace the buckwheat flour with ground almonds. 
 You can also experiment with making this bread into a savoury sandwich bread. Simply reduce the sugar quantity to 2 tablespoons, use only 1 banana and 2 grated courgettes, and add plenty of fresh herbs and a tablespoon of nutritional yeast.

METHOD

Preheat the oven to 170c.

Break the bananas into a bowl and then mash them until they become smooth and thick, but not lumpy. Measure the coconut oil, eggs, sugar, vanilla, salt and herbs and spices of choice into the bowl and mix using an electric whisk (you can also do this in your blender to ensure a smoother mixture, and less effort!). Once the ingredients are coming together, add the bicarbonate soda or baking powder and the lemon juice, then the buckwheat flour, ground almonds, milled chia seeds, golden linseeds and desiccated coconut. Whisk a final time, and then stir in the chopped dates, along with any nuts/seeds/cacao/chocolate of choice.

Sprinkle with the toasted buckwheat, and nuts/seeds if you wish. Place in the preheated oven for 1 hour 20 minutes. The outside becomes so crispy whilst the inside remains dense, spongy and moist, and full of flavour and texture.

Serve with Raw Chocolate Avocado Spread (below), pure tahini mixed with honey or coconut nectar, Berry Tahini Cream, Organic Butter, Ghee or Coconut oil -  toasted or warm from the own.


RAW CHOCOLATE AVOCADO SPREAD/FROSTING/SPOON-IN-JAR SNACK

INGREDIENTS
Makes roughly 10 servings as a spread. Store in an airtight container and use on cakes, porridge, pancakes, fruit and, well, literally anything.
 

1 Cup Coconut Oil, melted
1 1/2 Ripe Avocados (must be soft and almost squashy in order to blend)
16-18 Tablespoons Raw Cacao Powder
5 Tablespoons Agave
Pinch of Himalayan Pink Salt or Tamari

Optional
1/2 Teaspoon Ground Cardamom, Cinnamon or Orange Oil/zest 

METHOD

Simply place all of the ingredients into a blender or food processor and blend. I find it helps to gently scrape layers of the avocado in to the blender, rather than large chunks of the flesh. You may need to scrape down the sides of the blender after 30 seconds, to ensure everything gets combined evenly, and you aren't left with any lumps.
 


TAHINI BERRY SPREAD

INGREDIENTS
Makes 2-4 servings

4 Tablespoons Smooth Tahini
1/2 Teaspoon Agave/Honey/Coconut Syrup
Handful Fresh Raspberries/Blueberries/Blackberries (or a combination of each)

METHOD

In a bowl, stir the tahini with the agave or your sweetener of choice, and gently mash the berries in, a couple at a time. Alternatively, you can whizz everything up in a blender, for a smoother variations.

+ Use less tahini if you want more of a jammy consistency/flavour.

MODEL MANGE TOUT MOON MILK

Drinks, Breakfastdanielle copperman2 Comments

Nut milk. It really is like liquid gold. It's delicious, it makes you feel good - it should really be considered a drug. Someone should definitely have warned me about it.

I rarely drink it on its own, although there is nothing like a cold glass of fresh milk to accompany a biscuit or some baked goods. Nut milk has not only changed the way I drink coffee, it has changed the way I drink fruit and vegetables, the way I cook and the way I bake. When I was younger, my mum would make smoothies with us and I remember loving them. As a young child I felt that if I memorised the key components, I could put all sorts of things into a blender and it would be guaranteed to taste amazing. Back then, these components were cows milk, fruit, yoghurt of some kind, and highly processed apple or orange juice. I think I probably even tried undiluted squash, like ribena, at some point, ignorant to the fact it would taste more like i'd made a smoothie out of wine gums than fruit. To me, this was a healthy combination up until only a couple of years ago. That's not to say it is unhealthy, especially - it just doesn't fit into my lifestyle anymore. But not only because I don't eat dairy or sugary drinks, mainly because the alternatives I've discovered actually taste better. 

I now use nut milk as a base for my smoothies, and it is so creamy that you don't need that extra dollop of yoghurt. Instead, I use things like avocado or spinach to thicken them and bind the ingredients together. I still use fruit, but I use low gi fruits that are high in vitamins, minerals and antioxidants, such as dark berries. And I try and get as many vegetables into the mix too. Spinach is a mild place to start, as it doesn't overpower the rest of the smoothie and breaks down nicely into a creamy consistency. But as your tastes develop, i'd strongly suggest adding cucumber, courgette or other green vegetables, either whole, grated or juiced beforehand. 

Aside from smoothies, nut milks taste incredible when they're flavoured naturally. In smoothies, the milk kind of gets pushed aside as the sharpness of the frozen berries and the flavours of your super foods take over. But flavouring nut milk is my current obsession. The texture is smoother and lighter than a smoothie, and enjoyed cold, it is so refreshing. Not dissimilar to a milkshake, flavoured nut milk is one of the easiest, fastest and most delicious ways to get your intake of vitamins, healthy fats and general goodness.  Conventional sugary, creamy milkshakes come in a few standard flavours, such as chocolate, strawberry and banana. If you simply take away the ice-cream and artificial flavourings, add some natural sweetener or some fruit, infuse with some super foods, healing herbs and spices and even add some vegetable juice, you've instantly transformed a traditionally life threatening drink into a tasty way to nourish your body. 

A few of my favourite nut milk flavours include turmeric / goji berry / maca / vanilla and cardamom / avocado / coconut / beetroot, amongst others - some of which you can find elsewhere on the blog. Below is my bedtime favourite. Made with relaxing vanilla and chamomile, which has been used for decades as an even more relaxing sleep aid, and also to treat colds, flu, stomach issues, inflammation and other ailments, this milk is a deeply therapeutic concoction which will work to repair your body after a long day.

INGREDIENTS

1 Cup Almonds, soaked
2 Cups Cold Water (or you can use store bought milk; but make sure it's safe)
1/3 Cup of Dried Chamomile Flowers or Extract (or 2 chamomile tea bags if you can't locate these products)
Pinch of Himalayan Pink Salt, optional
1/2 Teaspoon Vanilla Seeds

Optional
1/2 Teaspoon Coconut Blossom Nectar

METHOD

Add your nuts of choice and the water to your blender and blend on a high speed for 2 minutes. Pour the liquid through a nut milk bag or a jam straining bag, into a jug or large bowl. Return the strained milk (save the pulp for baking, for smoothies or to dry into almond meal) and add the vanilla. Blend again until everything is smooth and pour through a fine sieve into a large saucepan. Heat the milk on a medium heat and add the chamomile flowers, extract or your tea bags. Simmer for 5 minutes, then reduce the heat until it is low. Leave to infuse for 20-25 minutes. Remove the flowers or tea bags, add your choice of sweetener towards the end, mix to combine and strain one last time before serving.

Serve hot off the stove, just before bed, or store in the fridge and enjoy cold.

COURGETTE AND SPINACH CREPES

Snacks, Vegetarian, Lunch, Gluten free, Dinner, Brunch, Breakfastdanielle copperman1 Comment

When i was a child, i thought that pancakes literally came from heaven. i made them every weekend and used to dowse them in maple or golden syrup, peanut butter, or sugar and lemon. It began to be less about the pancakes and more about the toppings.

They are delicious, and the best thing about them is how easy they are to make. I used to make 3 ingredient crepes which just involved whisking the mixture and pouring it into the pan. As my tastebuds and nutritionally hungry mind have developed, i have found ways of making these pancakes with as many ingredients as possible. And by that, i don’t mean artificial additives. I add fruit and vegetables to my pancakes these days, and substitute white flour and cows milk for creamy nut milks and nutritious, fibrous, high-protein seeds (amaranth, millet, buckwheat, quinoa) or their flaked versions. I also add as many super foods as possible, and only sweeten the pancakes with natural, unrefined syrups or coconut palm sugar. Although these green crepes are savoury and i don’t use any sweetener at all, you could very easily make them sweet, as the crepes themselves have a very neutral flavour, and don't taste as spinach-y as they look! You could top them with fruit, natural syrups of your choice or raw nutella, but I prefer these for lunch or dinner, topped with vegetables, salad, tahini and other dressings.

Happy pancake day! 

INGREDIENTS
(makes 10-12 large crepes)

220g Buckwheat Flour
3 Eggs
2 Cups Coconut Milk or Almond Milk
1 Cup Water
1 Tablespoon Coconut Oil, melted
Pinch of Himalayan Pink Salt
2 Large Handfuls Spinach or Watercress
1 Tablespoon Fresh Basil Leaves
1 Cup Courgette, grated or spiralled
1/2 Teaspoon Spirulina or Chlorella
1/2 Teaspoon Charcoal Powder, optional
Coconut Oil, for frying

METHOD

Simply place all of the ingredients into a high speed blender. Add the milk and the eggs first to avoid the flour becoming a lump and clogging the blade. Blend on a high speed for about 1-2 minutes, until the mixture is smooth and becomes a pale green. Once completely smooth, heat a heaped teaspoon of coconut oil in a frying pan. When it has melted, pour the crepe mixture directly from the jug of your blender (less washing up!) and spread the mixture out evenly across the pan by moving and rotating it gently. Don't use too much mixture at once of the crepe will be too thick and cakey. Pour in enough to cover the middle of your pan, leaving about 2 inches between the edges of the pancake and the sides of the pan. Then spread the mixture to make it slightly larger, and thinner. Cook for about 3 minutes, then flip with a spatula and cook on the other side. The pancake should begin to brown and crisp ever so slightly at the edges. You may need to flip it over several times to get it exactly right and cooked through.

Repeat until you have used all of the mixture, or store any leftover batter in the fridge, in a jug covered with cling film or an airtight container. I'd advise you to cook them all at once though, so you'll always have the foundations of a healthy snack, breakfast, lunch or dinner, when you're short for time.

+ Serve with Chanterelle Pate, Tahini Avocado Cream or simple mashed avocado, Carrot Sesame Dressing, Red Pepper Houmous, Pure Tahini and fresh or steamed vegetables. These are also amazing with Pea Houmous, Bean Slaw and Celeriac Broccoli Slaw.

CARROT SESAME DRESSING

INGREDIENTS

2 Carrots, grated
Juice of 1/2 Orange
1/2 Teaspoon Lemon or Lime Juice
1/2 Teaspoon Tamari or pinch of salt
4 Tablespoons Olive Oil 
1 Tablespoon Cold Water
2 Tablespoons Sesame Oil
1/2 Teaspoon Ground Ginger or fresh ginger, grated
1/4 Teaspoon Ground Turmeric or 1/4 teaspoon grated fresh turmeric
2 Tablespoons Goji Berries, optional (can substitute for 1/2 teaspoon honey)

METHOD

Soak the goji berries, if using, in a small bowl in just enough boiling water to cover them. Let sit for 5 minutes, to soften. Place all of the other ingredients into your blender, adding the goji berries once they become soft, and blend together on a high speed for 2-3 minutes, until the carrot is no longer lumpy, and the mixture becomes smooth and thin.

Season to taste.

+ Thicken with tahini if you want a thicker dip/dressing. Or blend 1/2 ripe avocado in with the rest of the ingredients.

BUCKWHEAT WAFFLES WITH COCONUT CREAM AND CACAO SAUCE

Breakfastdanielle copperman1 Comment

This recipe is quite something. I know what you're thinking; a recipe for waffles seems somewhat lost on a blog focussed on nourishing ingredients and healthy recipes. And you're right. A conventional waffle isn't allowed anywhere near this blog, but with a gluten-free buckwheat twist, a lack of sugar and not a mention of toffee sauce or whipped cream, it fits in just fine here. I've reworked this popular breakfast classic so that the words 'waffle' and 'nutritious' can exist in the same sentence.

Not only is this buckwheat batter packed with antioxidants, protein and healthy fats, it is easy to make, stress-free and straightforward. You don't need a waffle maker (who has one anyway?) and can either make american style pancakes with this batter, or use a griddle pan to imitate the appearance and texture of fluffy waffles. 

Like all pancakes and waffles, we're most interested in the toppings, lets face it. If you look in the cupboard on Sunday morning and find you are out of flour, you can't make the pancakes that you so wanted to snuggle up in bed with. If you look in the cupboard on Sunday morning and find you are out of maple syrup/raw organic honey/agave nectar/fresh lemons/nutella etc etc, you can't make those pancakes either. It would be insulting. A good waffle deserves a good topping, and a healthy waffle deserves a healthy topping. So for that reason I've provided a nourishing gluten, grain, dairy and refined sugar chocolate dipping sauce recipe, and also suggest you stock up on coconut yoghurt, berries, nut butter, coconut palm sugar and fresh lemon juice, before even thinking about making these.


INGREDIENTS

120g Buckwheat Flour
80g Ground Almonds
1 Tablespoon Cinnamon
2 Medium Eggs
200ml Almond Milk, Coconut Milk or Cashew Milk
1/2 Teaspoon Baking Soda
Pinch of Bicarbinate Soda
2 Teaspoons Vanilla Seeds or Good Quality Extract
1-2 Tablespoons Cashew or Almond Butter (not essential but advised)
1 Tablespoon Coconut Oil

METHOD

Begin by whisking the eggs, milk and vanilla together in a large bowl, until combined. Add the flour gradually, and follow with the ground almonds, cinnamon, nut butter, salt and baking powders. Whisk again until the mixture becomes thicker and everything is smoothly incorporated. Melt the coconut oil and stir that into the mixture before whisking for a final time.

eat a teaspoon of coconut oil in a large griddle pan, on a medium - high heat. Choose to make small round waffles (spooning the mixture onto the pan), a large waffle (more or less fill the griddle pan with a square of batter) or use the criss cross technique and drizzle the mixture in lines over itself. I love to create large square waffles and then cut them into 'soldiers' or long rectangles, ideal for dipping into sauce.

Lower the heat a little and cook each side for about 6-8 minutes, until it is brown and the griddle pan is scolding lines across the surface.

RICH CACAO DIPPING SAUCE

INGREDIENTS

6 Tablespoons Cacao Powder
2 Tablespoons Coconut Oil
2 Tablespoons Coconut Milk, solid
1/2 Teaspoon Vanilla Seeds or Extract
1 Teaspoon Agave or Coconut Blossom Nectar 

METHOD

Melt the coconut oil in a small saucepan and when it has melted, gently whisk in the cacao powder. When the cacao has dissolved, remove from the heat and stir in the coconut milk, vanilla and sweetener of choice. When all of the ingredients are combined and the sauce is smooth and beginning to thicken, pour into a bowl to serve.

+ Other Topping Suggestions

Lemon infused coconut yoghurt with grated ginger and coconut palm sugar
Nutella
Nut Butter
Agave or Coconut Palm Sugar with Lemon Juice
Yoghurt and Berries
Berry Chia Jam
Wilted Spinach with Cashew Cream Cheese

SWEET POTATO AND JERUSALEM ARTICHOKE PORRIDGE

Brunch, Breakfastdanielle coppermanComment

This winter, I have become reacquainted with porridge - a traditional breakfast option popular across the nation, but so underrated in my opinion. For me, it's not about the porridge (that's just oats and water, or milk at its best). It's about the flavours and the toppings. I have experimented with grains (using my favourite psuedograins like quinoa, amaranth and buckwheat), dairy free milks (which make it a hundred times creamier than water), fresh spices and herbs (i love cardamom or rosemary and basil) and toppings, such as fresh berries, compotes, almond butter sauces and much more. Today I decided that, seeing as it was nearer lunch time than breakfast by the time I woke up, i would have a go at savoury porridge. I used to be obsessed with risotto, and was eager to make a simpler, easier variation of it using gluten free oats. At lunch time, it's harder to find time to spend on cooking, and conventional risotto involves a lot of preparation and a lengthy cooking time. Here, I used a few of my favourite autumnal vegetables such as sweet potato and jerusalem artichoke. The artichoke brings a richness to the recipe and the sweet potato provides the perfect texture, and subtly sweetens the dish.

+ Perfect as breakfast, lunch or dinner, and delicious enjoyed hot or cold. Make extra and chill or freeze the leftovers for later on in the week/month.

INGREDIENTS
1/2 Cup Water
1/2 Cup Coconut or Almond Milk
1/3 Cup Oats
60g Baked or Steamed Sweet Potato
1 Tablespoon Fresh Dill
A Few Sprigs of Fresh Rosemary
1/2 of 1 Jerusalem Artichoke, grated
1 Teaspoon Nutritional Yeast
1 Teaspoon Tamari
3-4 Tablespoons Grated Sweet Potato
1-2 Tablespoons Chia Seeds

Optional Extras
Peas
Garlic
Tahini
Mustard
Chunks of roasted sweet potato or squash

METHOD

Start by cooking the oats. In a large saucepan, heat the oats and the water together. When the oats begin to plumpen and the water is dissolving, stir in the coconut milk and the sweet potato. I prefer using steamed sweet potato, but grated with create just as much flavour. The cooked sweet potato makes the porridge thicker and more creamy. Stir the porridge constantly to break down the large chunks of sweet potato, and add more water if you think it is needed. Add the grated jerusalem artichoke, dill, rosemary, nutritional yeast and tamari, along with any of your other chosen ingredients (peas work well for a filling lunch dish). Simmer for 10-15 minutes, adding more water or milk as you think is needed. The porridge should resemble a risotto more than a porridge, due to the thick, creamy sweet potato sauce.

TOP WITH
Truffle or Avocado Oil
Grated Beetroot or Jerusalem Artichoke or Sweet Potato
Tamari Toasted Seeds
Chopped Avocado
Poached or Halved Soft Boiled Egg
Fresh Herbs of choice
Homemade Spinach or Kale and Nut Pesto
Tahini

BRAZILIAN NUT BUTTER

danielle coppermanComment

Nut butter has a unique effect on people. I’ve witnessed it many times and know from experience exactly how it feels to taste your first spoonful of nut butter. Not Peanut butter, because that really isn’t nut butter at all. Peanuts are actually a legume and one i steer pretty clear of as they are exceptionally susceptible to certain moulds and fungi that are associated with the development of cancer. Yes, peanut butter is amazing and it brings back cheerful memories of primary school packed lunches and the first time you tried it with jam, but people only think that because they’ve never tried almond butter and frankly don’t know what they’re missing. I never loved peanut butter but i also never knew almond butter existed. This was ignorant mistake number one. I had never even thought of, let alone heard of almond butter, so as soon as i tried it i clung onto it and decided it was to be a permanent part of my life. This was ignorant mistake number two. I settled for almond butter without questioning where the macadamia or the cashew butter was at. I discovered an entire world of nut butters and seed butters and felt a pang of anger at the very thought of all those people who had no idea they existed. Having become familiar with home made almond butter which is incredibly easy, I set about making my own blends as an even more delicious version of the raw nuts themselves. It is the easiest thing to make and you can mix and match your choice of nuts and flavours. Add agave, desiccated coconut and/or cinnamon for a more flavoursome almond butter, or introduce crushed garlic and salt for a savoury option.

INGREDIENTS
100g Raw Brazil Nuts
100g Raw Cashew Nuts

METHOD
Chop the brazil nuts in half and place them into a high speed blender along with the cashew nuts. Blend for 1minute on a high speed and then lower the speed to encourage the mixture to blend. After 2 minutes, scrape down the sides of the blender and stir the mixture from around the blade to renew it with less smooth parts. Blend again on a low to medium speed until the mixture begins to soften and the nuts release their oils. If your mixture is still dry and crumbly, i’d advise helping it along with a teaspoon of melted but cooled coconut oil, or flaxseed, grapeseed or avocado oil. If you added oil, blend a final time for 1-2 minutes until the mixture is moving smoothly around the blade and combining together. Scrape the mixture into a jar, pot or bowl and store in the cupboard or int the fridge. This blend is amazing added to smoothies, stirred through chia seed pudding, served on warm coconut porridge or enjoyed with cold salmon fillet or chicken.

COLD BREW CASHEW COFFEE

Sugar Free, Vegan, Vegetarian, Drinks, Breakfastdanielle coppermanComment

INGREDIENTS

1 1/2 Cups Ground Coffee
1 Cup Cashews, soaked for at least 4 hours
2 Cups Filtered Water
1 Teaspoon Vanilla
1/2 Teaspoon Date Syrup or Coconut Blossom Nectar
Pinch of Himalayan Pink Salt
Cinnamon, optional

METHOD

To make the coffee, place the ground beans into a large jug or preferably an airtight, glass container or pitcher. Pour in 3 1/2 cups of filtered cold water and stir to combine. Cover with cling film or seal an airtight container with the lid and let sit for 12 hours, or up to as long as 1 1/2 days. The longer it brews, the stronger the flavour. 

When the coffee has brewed, lay either a coffee filter if you have one or simply a sheet of kitchen roll over a fine sieve. You could also use a nut milk or jam straining bag, but the filters and kitchen roll ensure an entirely smooth result. Work with a small amount of the coffee at a time - as you will likely have to use several sheets of kitchen roll or several filters once they become too wet. Bit by bit, pour the coffee through whichever method of filter you are using, collecting the strained coffee in a jug or a bowl beneath. Repeat until all of the coffee has been strained. Discard of the ground coffee grains and rinse the container, returning the strained coffee to it for storage. Store in the fridge.

For the cashew milk, place the soaked cashews and water into your blender and blend on a high speed for 2 minutes. Pour through a nut milk or jam straining bag into a jug. Squeeze and massage the nut mixture to extract as much 'milk' as possible. Rinse the blender and return the strained milk to it, adding the vanilla and sweetener and any other flavours you decide to use. Blend for a further 30 seconds and transfer to a bottle or an airtight liquids container. Chill before using, or if you are enjoying your latte warm, enjoy straight away. Simply heat the cold brew coffee in a small saucepan and whisk in the milk once the coffee becomes hot. Remove from the heat and stir vigorously, then enjoy.

For an iced cashew latte, pour the cold brew coffee over some ice cubes followed by as much milk as you'd like. You can also blend the two together with the ice cubes for a 'frappe' consistency.

SERIOUS SHAKSHOUKA WITH SMASHED AVOCADO

Breakfastdanielle copperman2 Comments

This is something i have always wanted to make but have never had the time or the patience i assumed it would require. I hate having to stick to recipes and never do it, so instead of finding one to follow, i just experimented with this and hoped for the best. It seemed like something that would have strict instructions and a crucial method, but it was so easy. Once you get the sauce to the perfect consistency and full of flavour, all you have to do is crack a few eggs in and decide what to serve it with. It is perfect for a lazy weekend brunch but also makes a brilliant quick and easy dinner on a budget. When you’re younger theres always something exciting about the idea of having breakfast for dinner. But served with the right things, this dish is a versatile option any time of the day, and any time of the year.
Like most things, making this with the freshest ingredients will increase the flavour and outdo any Dolmio sauce you may be used to. The two essential ingredients in this recipe are fresh garlic and fresh basil. Garlic is good for boosting immunity and can help regulate blood sugar. Between April and May wild garlic is in full bloom and is so easy to incorporate into meals, salads, savoury baking and even juices. Basil is at it’s best usually between June and July but it grows brilliantly all year round. Basil contains a wide range of essential oils and is rich in antioxidants. It has been proven to reduce inflammation and to reduce the signs of ageing due to its ability to kill off harmful molecules and preventing damage caused by free radicals. These ingredients add a unique and intense flavour to any dish and work incredibly well together. If you want my advice, never stick to the recipe. Add as much garlic and fresh herbs as you like; you really can’t go wrong.


INGREDIENTS
4 Eggs
2 Punnets Baby Tomatoes
2 Cloves Garlic or Wild Garlic
1 Tablespoon Tahini
1/4 Cup Water
1 Small Bag Baby Spinach and/or Handful of Kale
Dried Basil
Dried Oregano
Garlic Salt, Himalayan Pink Salt or Tamari
2 Tablespoons Chia Seeds

METHOD
You can do this two ways. The way i did it was probably the most faffy, but i got bored making the sauce so poached the eggs simultaneously. I semi-poached the eggs and set them aside until the sauce was more or less ready. Then i added them to the sauce to continue cooking them briefly before plating up. The other way you could do it is to focus on the sauce and simply crack the eggs into the sauce towards the end, to cook them in the sauce.

Tips on poaching your eggs
No whirlpool or vinegar malarkey necessary. Just take a large saucepan and fill just over half way with water. Bring to the boil and then reduce slightly, but make sure it is still bubbling. The temperature of the water is the most crucial part of successful egg poaching. Crack each egg into a ramekin or wide mug - not straight into the water - and hold as close down to the water as possible. Gently pour and release the egg into the boiling water. Cook like this until the egg becomes firm to touch. Remove using a large spoon, or a skimming spoon, making sure to drain as much water as possible.

For the sauce
Add the coconut oil, garlic and finely chopped tomatoes to a large saucepan or shallow pan. Add the tahini and gradually add the water, mixing with a wooden spoon. Bring to the boil and then simmer on a medium heat. Add the herbs, chia seeds and the spinach and/or kale, along with a little more water if needed. You could even add diced brussels sprouts or other greens of choice which will wilt into the sauce nicely. Now take the eggs which you’ve either already semi-poached, or which are completely raw. Either will work. Place them gently in the sauce and stir gently to coat them. Keep the heat at a steady temperature, stirring the mixture constantly and spooning the sauce over the eggs, but carefully, so as not to pop any yolks. When the eggs feel fully cooked, remove the pan from the heat and serve. Serve with rye or homemade bread and smashed avocado. Don’t even bother making this if you’re out of avocados - that would just be insulting and quite frankly futile.

To Top:
Toasted Pumpkin Seeds
A Sprinkle of Spirulina
Chia Seeds
Smashed Avocado (1-2 Ripe avocados, chopped roughly and mashed with a fork or spoon)
Lemon Juice
Coconut Milk/Homemade Coconut Cream

JUICE BABY

Travel, Wellbeing, Reviewdanielle coppermanComment

Despite the name, Juice Baby is by no means infantile. This place is more like the daddy of raw food, and with a menu I thought I would never find this side of the pond, it is so ahead of the game. Their Raw Pad Thai is like no other, their millionaire shortbreads are so nourishing it's like biting into a slice of happiness, and the chia seed pudding, with an abundance of homemade toppings, is Spot. On. And what I love about it most is how silently it has crept onto London's health food scene.

The atmosphere is wonderful, and something I find really important in any kind of eatery, especially a healthy one. People can easily feel intimidated entering a health food store, feeling under educated or out of place if they aren't a regular juicer with a sturdy E3 shot schedule. But Juice Baby is calm, laid back and has beautiful interiors that don't make you feel on edge about spilling a little kale juice. This place could very easily be your best friends living room.

Their menu is what sets this place apart from other health food jaunts across the UK. They've gone one step further than a few bliss balls and a box of courgetti, offering amazing sea kelp noodles and salads with vibrant, tasteful dressings, delicious chocolate treats, homemade nut milks, juices, smoothies and shots, and other snacks that fit perfectly into a busy lifestyle with little time to dedicate to cooking. They make salads instantly more delicious with simple dressings and dips, and their lunch boxes are full of a combination of ingredients, making them exciting and interesting, as opposed to plain, dry and limp-looking. They take traditional favourites like thai noodles and mexican chilli and rework them with natural, raw ingredients, brimming with life as well as flavour.

The staff are lovely, the vibe is admirable, the owner is passionate and, although it feels like the other side of the world from where I live, it is definitely worth the journey. No noisy coffee machines, no loud chart shows, just calming interiors, chilled music and a lovely energy. Sit and enjoy their salads or order from their breakfast menu, or if you're in a rush, empty their fridges and fill your bags. 


W H A T   T O   G E T

Sea Kelp Pad Thai
Taco Bowl
Caramel Slice
Raw Brownie with Cacao Frosting
Chia Seed Pudding

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SEED AND NUT BREAD ROLLS

Snacks, Gluten freedanielle coppermanComment

Following the great success of my miracle bread I wanted to have a go at a different bread recipe. The miracle bread was easy to make and i had a lot of feedback from people who have given it a go. I miss bread all the time and whatever gluten free bread i find in stores is usually full of things like rice flour, potato flour, tapioca starch, sugar, preservatives and flavourings. This recipe is made primarily from nuts, seeds and vegetables, meaning even in small doses it will help increase your omega 3 intake for the day as well as the amount of protein in your diet. With essential fatty acids and Soup is not the same without a warm piece of toast, and burgers (with organic meat and no fillers) are never as good wrapped in lettuce. So, I thought, it’s about time I made some bread rolls.

This recipe is quite similar to my Miracle Bread although it uses eggs and vegetables as well as buckwheat flour. The vegetables increase the nutritional levels of these rolls and the eggs, as well as helping to merge the other ingredients together, increase the protein levels of the recipe. Initially I was going to keep this recipe plain so the rolls could be enjoyed sweet or savoury. The recipe will make a delicious sweet version if you omit the green vegetables and perhaps the herbs, and if you add a little sweetener such as agave or coconut nectar. I would recommend adding chunks of raw or dark chocolate or cacao nibs too, to increase the flavour. The texture of these buns is quite similar to that of a muffin or a scone almost. I think they are perfect toasted as a bun with grilled chicken or steak sandwiched in the middle. They also act as a perfect bread muffin for your eggs to sit on, and if toasted enough are perfect with a bowl of steaming, rustic soup.

INGREDIENTS

2 Eggs
2 Tablespoons Chia Seeds
1/3 Cup Sunflower Seeds
1/4 Cup Pumpkin Seeds
3 Tablespoons Sesame Seeds and Flax Seeds (optional)
1/4 Cup Ground Almonds
1/3 Cup Buckwheat Flour
2 Tablespoons Psyllium Husk Powder
2 Tablespoons Coconut Oil, melted
1 Cup Water
1/2 Cup Sweet Potato, boiled and mashed or blended into a puree
Handful of Spinach or Kale, chopped
As much Asparagus as you like, chopped (or other vegetables - tomato would be nice)
1 Garlic Clove, chopped
Salt
Sumac
2 Tablespoons Nutritional Yeast
1/2 Tablespoon Arrowroot (don’t worry too much if you can’t get hold of this)
Fresh Rosemary
Dried Herbs of Choice (Mixed herbs, basil, rosemary, oregano)

METHOD

Preheat the oven to 175c. Measure the chia seeds, sunflower seeds, pumpkin seeds, sesame seeds, flax seeds, ground almonds and nutritional yeast and pour into a blender. Grind together into a flour and then transfer into a large mixing bowl. Add the rest of the dry ingredients (the psyllium husk, buckwheat flour, arrowroot, garlic and herbs). Mix together with a wooden spoon and then stir in the melted coconut oil. Next, add the eggs (make sure you have whisked them in a separate bowl before adding). Stir until combined and then add the pureed sweet potato and mash the mixture with a potato masher or a wooden spoon. Gradually add the water bit my bit to loosen the mixture. You may not need much of the water at all but 1/2 a cup will improve the consistency of the mixture if it seems too dry. Add the chopped greens or if you are making sweet bread rolls/buns then add chopped dark or raw chocolate or cacao nibs, or dried fruit - whatever you prefer. 
Leave the mixture to sit for half an hour in the fridge and then shape into bun shapes or large, slightly flattened balls, at least an each apart on a baking sheet. (Line a baking sheet with baking paper and lightly grease the paper with coconut oil as the dough may stick - and removing that paper is impossible).
Cook for 50 - 60 minutes, until the buns are crispy on top but doughy in the middle. Use a knife to test the middle of the buns and if it comes out clean then they are ready. The buns will continue to cook once removed from the oven, so even if you think they seem too doughy, go with it or you’ll end up with dry, crumbly biscuits.

Best enjoyed straight from the oven spread with coconut oil or mashed avocado. They also make a perfect dinner party starter and are great for packed lunches or quick snacks.

OUT OF THIS WORLD LEMON AND LIME CURD BARS

Snacks, Sugar Free, Vegetarian, Gluten free, Breakfastdanielle coppermanComment

This is one of my favourite recipes and I've made it time after time for guests, occasions, event catering and, well, for myself. A lot. It's one of those things that looks extremely unpromising as it goes into the oven, but comes out looking, smelling and tasting like nothing on this earth you have ever tried before. It is a bonus, then, that they are gluten, grain, dairy and sugar free. The base was inspired by a grain free desiccated coconut flapjack i recently experimented with, and although it is quite unlike a biscuit (common in most lemon bar recipes) it is a thousand times more flavoursome and has a much chewier, cakey texture.

Perfect with a hot drink or as a light, healthy after-dinner dessert. These also make great gifts for foodies and health conscious friends and family. Wrap them in baking paper and seal with some twine or some ribbon.

 

 

 

 

INGREDIENTS

BASE
6 Tablespoons Coconut Oil
3 Tablespoons Coconut Blossom Nectar, Agave or Date Syrup (any unrefined syrup will work)
2 Cups Desiccated Coconut
1 Cup Ground Almonds
1/4 Cup Coconut or Buckwheat Flour
Salt
2 Egg Whites

TOP LAYER
3 Eggs
2 Egg Yolks (leftover from the crust)
Juice of 2 Lemons
Zest of 1 Lemon, optional
Juice of 1 Lime
5 Coconut Blossom Nectar, Agave, Maple or Date Syrup
1/3 Cup Ground Almonds
1 Tablespoon Milled Chia Seeds, optional

METHOD

Preheat the oven to 175c. Grease a small rectangular oven proof dish with coconut oil or line it with greaseproof paper.
Melt together the coconut oil, unrefined syrup of choice, shredded coconut, almond flour, salt and coconut or buckwheat flour. Stir to combine and remove from the heat - be careful not to burn the coconut. You only need to heat the mixture until the oil and syrup have completely dissolved. Add your egg whites to the mixture, saving the yolks to use in the filling, and stir thoroughly until the mixture comes together in a doughy, sticky paste. Arrange the mixture in your prepared dish, using a spatula or spoon to spread the mixture out evenly across the base of the dish, pressing firmly to ensure it is compact to ensure it sticks together nicely. 
Bake for 10 minutes until the top begins to brown. It may also begin to rise but will flatten again as it cools. If the tops aren't browning after 10 minutes, you should still remove it from the oven, as you will continue to cook it once the filling is on top, so it will all come together in the end. Once you've removed it from the oven, place it in the fridge to set whilst you prepare the filling.

Vigorously mix together the eggs and egg yolks, either by hand if you're feeling up to it, or using an electric whisk. Wait until the become frothy before adding the lemon and lime juice, zest - if using, sweetener, ground almonds and chia seeds - if using. Continue to whisk for 1-2 minutes until everything comes together nicely and is still relatively frothy. Pour the filling mixture over the cooked base and bake for another 15-20 minutes. The top should feel spongy to touch and should bounce back slightly when you prod it. If it is too runny, lower the heat and cook for a further 5 minutes. 

Leave to cool or set in the fridge before slicing and enjoying. It tastes perfectly delicious as a gooey mess, but once it's set, there aren't even words to describe it. Sprinkle with gluten free flour or desiccated coconut and enjoy as they are, or serve with fresh mint leaves and/or homemade coconut cream. 

+ You can also experiment with adding passion fruit to the filling, or homemade apple or mango juice or puree.

NUTRITIOUS NUTELLA

Sugar Free, Brunch, Breakfastdanielle coppermanComment

Trust me here. Do this right, and you will eat nothing else for months. The perfect spread, quick snack, healthy dessert or booster for smoothies. And mandatory with pancakes.

INGREDIENTS

100g Cacao Butter
50g Cacao Powder
3-4 Dates
1 Tablespoon Agave, Organic Raw Honey
Salt
Vanilla Extract
2 Tablespoons Tinned Coconut Milk
Handful of Cashews
Handful of Almonds
Handful of Hazelnuts
2 Tablespoons Coconut Oil
1 Teaspoon Lucuma or Maca Powder

+ For a Chocolate Orange Variation add Cold Pressed Essential Orange Oil or Fresh Orange Zest

METHOD

Melt the Cacao Butter in a metal or glass bowl sitting on boiling water in a saucepan. As it begins to melt, gradually whisk in the cacao powder. Once completely melted, allow to cool for 5-10 minutes before pouring into your blender or food processor. Add the dates, agave, salt, vanilla, coconut milk, nuts, coconut oil and orange oil if using and blend for 2 minutes, until smooth. If the mixture seems too thick, doughy or dry, now is the time to add some warm water. Add a tablespoon at a time and blend again, checking to see the mixture improve in texture.

When you are happy with it, pour and scrape into a bowl and serve immediately with pancakes or any kind of dessert, cake, biscuit, fruit discs or on seed bread. You can also use this spread as frosting on cakes, and for a brilliant summer time dessert, slice a banana lengthways, stuff with the chocolate spread, and top with hazelnuts. 

THE DETOX KITCHEN

Travel, Wellbeing, Review, Lunch, Lifestyle, Brunch, Breakfastdanielle coppermanComment

It didn’t take me long to decide how I felt about The Detox Kitchen – the newest addition to london’s community of healthy eateries. To see a large bowl of fresh guacamole on the counter as I walked in was enough to get me interested. A menu the size of an entire wall boasting revitalising juices as well as a huge variety of food had me quite literally transfixed. And noticing anthropologie paraphernalia in every corner - as if at home in my own kitchen - made me want to sit down and never leave. Which was lucky, as it’s obvious upon entry that grab-and-go is hardly their ethos. With a sense of calmness and a chilled atmosphere (just what I like), natural light coming in through a huge window overlooking the cobbles of kingly street and amazing service, it couldn’t be more inviting.
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I arrived at The Detox Kitchen late on their second day of business. Only one lonely bowl of salad remained and the fridge was looking smugly empty. I took this as a good sign and quickly grabbed a pot of Quinoa with Cashew Pesto before anyone else did. I also bought some mind-blowing Wild Garlic and Spinach soup to take home with me. As a quinoa addict this is a strong statement but the quinoa pot was one of the best quinoa combinations I had ever tried. The flavours were amazing and the ingredients were ‘so fresh and so clean’ – in the words of Outcast. My only regret was not having arrived earlier, as I spent most of my time gazing at the menu and thinking about their egg rolls. Luckily for me there remained some baked goods on the counter so I tucked in to a Banana Muffin, which of course was delicious and light, and left me feeling clean – not a effect many muffins can have on people.

I love anywhere with salads on display because you know what you’re getting and your decisions are visually educated. The prices here too are very affordable, unlike many specialist health joints that the general public view as only places the rich and famous visit. You can take away handpicked salad boxes for lunch, choose from a selection of small pots or trail-mixes to take on-the-go with you if you are time-poor, busy or travelling a lot, or stock up on healthy staples to take home, like their large pots of soup or bags of cereal. And if you have more time, sit inside and watch the world go by over a fresh pot of tea and a wholesome plate of food. The drinks menu is also phenomenal with a large selection of smoothies and juices. On my second visit I had a Lemon & Ginger tea, and half expecting a soggy Twining’s tea bag I was excited to see vibrant, brightly coloured ginger slices and the juiciest chunks of fresh lemon floating atop my hot water. This attention to detail was enough to confirm that anything you find at The Detox Kitchen will be as fresh, pure and wholesome as it possible can be.

The Detox Kitchen is definitely one of my favourite new eateries in London and I can’t wait to go back for a proper wholesome lunch. I love their philosophy and what they stand for, I love the location and the interior of the eatery, the people are incredibly friendly and the food is spot on. The menu features pretty much all of my favourite meals and snacks, meaning I can finally eat out and not have to redesign the entire menu or mix and match a selection of sides in order to have something half healthy. They have mastered the balance between eating healthily and still being able to enjoy your food. There are no skimpy salads and nothing is disallowed - just lovingly made food created by people passionate about real, nourishing, feel-good ingredients. The salads are interestingly dressed vegetable dishes - as opposed to bland, wilting salad leaves commonly associated with ‘healthy eating’ - and the brownies by the till – which I hear they are already gaining a reputation for – are a sure sign that The Detox Kitchen lifestyle is not a boring, monotonous, tasteless one. Founder, Lily Simpson points out “Healthy food can be brilliantly tasty. It can fill you up, and yes, you can have pudding”. That pretty much sums it up.

Visit their website for information on the delivery side of the business. They offer fresh food plans delivered to your door whilst you sleep, so all you have to do to keep healthy and feel great is plate up. You can choose from a selection of packages all of which consist of fresh, wholesome ingredients developed by their team of nutritionists and top chefs. Expect to start your day with a vibrant shot of wheatgrass or a greens juice, enjoy a wholesome protein or vegetarian evening meal and allow yourself a satisfying, guilt-free dessert.