WELL BEING & OTHER STORIES

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

BRUNCH

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.

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.

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.

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

CANNELLINI WHITE BEAN AND SWEET POTATO QUISOTTO

Vegetarian, Lunch, Dinnerdanielle coppermanComment

November is here and, like most November’s, you’re probably cursing its premature arrival, certain that we should still be in October. November is a stressful month for many reasons. The weather gets colder, the days get darker, christmas gets closer and before you know it, the year is already over again. This means more colds, more early nights, more last minute shopping and get-together plans and more New Years Resolutions. It depends which way you look at it. Let’s forget all of that for a moment and think about the fact that food has never tasted so good, duvets have never felt so comfortable and staying in is far more enjoyable than going out anyway. This is the perfect time to wrap up indoors, to get creative with this seasons most nourishing foods and take time to make truly great food for you and your loved ones. Autumn is one of my favourite times of the year in terms of fresh produce. Everything is so hearty, earthy and flavoursome and I love cooking with soft vegetables and soft fruits, making everything into warm, nourishing concoctions.

Now, although the weather is unusually warm for this time of year, there is still a sense of urgency to rush into the house after a long journey home and slam the door in the face of darkness. I mean, I started my journey home from one part of London at 3pm the other day and by the time I’d gotten back over ground, it was pitch black. The nights are chilly and the darkness makes me feel like we are living under some kind of winter blanket, even though I’m not wearing gloves yet. All I want to do is get into the kitchen and straight back out of it so I can enjoy some wholesome, homemade food from the comfort of my bed or on the sofa. There is nothing more soothing than a bowl of steaming goodness, like a hearty soup, a thick, creamy risotto or nourishing stew. And with any one-pot recipe, you can just keep adding to it. You can add spices and herbs, homemade stock or broth, spinach or kale that may look like it’s seen better days. In a one pot, everything combines into a unique amalgamation of flavours, food groups and most importantly, nutrients, so cram as much in as you can, and be sure to make enough for leftovers for times when hibernation seems more appealing than cooking. 

This recipe is similar to my Crown Prince Quinoa Sotto - something I made over a year ago now, when I first started this blog. This recipe is quicker and easier though, as it doesn’t require cooking the sweet potato or pumpkin separately. You literally add everything to one big pan and let it all simmer together. Risotto was my favourite meal before i changed my dietary habits, but it always made me feel uncomfortable afterwards - too full to move and not especially nourished. This recipe doesn’t use cream, cheese, butter, sugar or processed risotto rice like most recipes do. It uses coconut milk, fresh herbs and quinoa, making it high in fibre, protein and low gi sugars, and low in starchy carbohydrates, grains, gluten and dairy (absolutely free from them, in fact). Enjoy playing around with this recipe, as there is always room to add more. I always add greens like spinach, diced broccoli or grated courgette as they cook down and become so soft you hardly notice them. 

INGREDIENTS

1 Tin Cannellini Beans
1 1/2 Cups White Quinoa
1 Tin Coconut Milk
1/2 Cup Water
1 Medium Sweet Potato (or pumpkin, squash or beetroot)
1 Handful Basil, Sage or Coriander
1-2 Tablespoons Nutritional Yeast
Pinch of Himalayan Pink Salt or 1 Teaspoon Tamari
120g Chickpeas
2 Cloves Garlic
1 Teaspoon Lemon Juice
2 Tablespoons Olive Oil
3 Tablespoons Tahini
1 Teaspoon Cumin
1 Teaspoon Coconut Oil
1/4 Teaspoon Fresh Chilli or Chilli Flakes

OPTIONAL EXTRAS
Cooked Puy Lentils
Peas
Spinach
Kale
Diced Broccoli
Grated Courgette

METHOD

Start by making the quinoa as this is your base. Use a large saucepan leaving space for you to add and build, and cover the quinoa in twice its amount of water. Bring to the boil and then reduce the heat and leave it to simmer. 
In a blender, blend the chickpeas, lemon juice, olive oil, cumin, garlic and 2 tablespoons of the tahini until smooth. This is a quick houmous recipe which adds a delicious creaminess to the sauce. You can also use shop bought organic houmous if you have it. Once smooth, set aside.
When the water is draining away from the quinoa and it is more or less cooked, add the 1/2 cup water, the coconut milk (solid and liquid), the cannellini beans, grated sweet potato and fresh herbs and stir to combine. Keep on a low-medium heat, stirring constantly and adding water or plant milk if the mixture is becoming too thick. Add the salt or tamari and the nutritional yeast, then stir in the houmous and coconut oil. Stir constantly with a wooden spoon, adding your extra vegetables of choice. When everything is soft and all of the flavours have simmered nicely together, remove from the heat, season one last time and serve. 
I like to serve mine with a dollop of coconut milk or cashew nut cream, or sprinkled with baked basil or kale chips for extra crunch. My Savoury Qnola, which will be available in the New Year, is also delicious on top.

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.

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

3 9 8   K I N G S   R O A D ,   L O N D O N ,   S W 1 0  0 L J 

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.
detox-kitchen1-300x212.jpg
detox-kitchen4-300x199.png
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.

DISHOOM | THE DISHIEST PLACE IN LONDON

Travel, Review, Lifestyle, Dinner, Brunch, Breakfastdanielle coppermanComment

Let me introduce to you a brand new brunch; the kind where a white dusty bloomer is replaced by warm, crispy naan and any sight of a builders tea is enriched with a hundred spices you can’t pronounce the name of. Upon entering Dishoom – a sixties style Bombay diner off a little Shoreditch (or soho) side street - a multitude of aromas swarm towards you, possessing you so much that you momentarily forget how to say ‘table for two please’. Dizzied by the spiced air and in awe at the effortless, inimitable interiors, my good friend Charlotte and I followed our waitress to a comfy cushioned booth glowing in the morning sun. The waiters are incredibly relaxed (so we got on very well here, bleary eyed on a Sunday) and imply the most popular dishes, without imposing on your decisions. My word of advice is to trust them; you will thank them later.

We go instantly weak at the knees at their description of the chai latte and take them up on the offer whilst we scan the menu in confusion. Naan bread at 10am in the morning? Spiced tomato relish at 10am in the morning? Green chilli omelette? At 10am in the morning? We thought we’d got it so wrong, having more or less professed in the art of hunting down london’s top brunch spots until now. However, we stuck it out - gave it a chance - mainly because we trusted the décor, the chic gold lamp that sat between us, and the look on fellow customers’ faces as they saw their Bun Maska swerving through the restaurant towards them, eyes gleaming as they envisaged it bathing in their perfectly cooled chai, just moments away from being drowned in warm, chocolately spices. 
Our chai arrived and we both closed our eyes in slow motion as we took a sip, reopening them with a synchronised ‘hmmm’, before ordering a bowl of nutty house granola and a baked egg naan roll. We weren’t sure what to expect but as soon as the granola came we knew the egg naan would not disappoint. It was hands down the best granola I’ve ever eaten; perfectly roasted, perfectly sweetened and spiced to, well, perfection. The buttery crunchiness went hand in hand with the creamy chai, and the table was emptied before the egg naan arrived. We were half expecting some kind of multicultural Indian French toast but were pleasantly surprised after our sweet starter to receive a savoury serving of eggs, tomato and fresh coriander wrapped in thin, baked naan bread. The ingredients were so fresh and the naan was so light and crispy and evident in every mouthful it had been cooked just seconds before delivery. Never before have i tried a naan bread so thin yet so chewy and somehow able to melt in your mouth.

not our brunch but the sort of thing you can expect to walk past as your enter the restaurant in the AM.

I soon returned to Dishoom for dinner having eyed the menu and noticed pretty much all of my favourite foods, as well as a signature house dahl which needed to be done. There is always a queue and due to inevitable popularity you cant book on weekends. However, with a serious selection of cocktails and small plates, no one could feel too put out waiting at the atmospheric bar, in a huddle of excited customers in happy-weekend-mode. I had a chilli, rose and pomegranate martini which sounds ominous but really Hit. The. Spot. The dinner itself is definitely worth the wait if only for the green coriander chutney which I always have to order thirds of. A sweet tangy companion for the gigantic masala prawns and dry chargrilled chicken tikka, and a perfect dip for a fish cluster or okra fries. The abundance of flavours and spices are strong and mind-blowing at the same time, it’s almost impossible for your taste buds to keep up, and ordering small plates to share you get the bonus of dipping and mixing one juicy dish with another. The dinner was much healthier than the breakfast, with plenty of protein dishes, a few vegetarian options and sides of curried greens. Just go easy on the rice, you order several plates to share and I would honestly say you don’t really need it. If anything, get the garlic naan, which is thin, light and seemingly easy on the metabolism, and perfect for mopping. 
I will warn that you get so caught up in a frenzy of making your way around each dish and experimenting with mixing and making all sorts of different, flavoursome combinations that you kind of forget you’re eating and that your body has a limit. Every time i have eaten here for dinner i have sat back with a sigh having tried almost everything with everything, twice, and then realised that my stomach isn’t so impressed with my behaviour. Everything is so new and all the flavours are so different that it is almost like a game rather than a mealtime. The portions are really valuable sizes and with lots of protein you get full quickly. Thankfully they only have two ‘sauce’ curries on the menu whilst everything else is chargrilled and dry so nothing if too rich or creamy (apart from the dahl) to leave you feeling sluggish at all. What you feel is satisfaction, if also a little over-indulgence. 
To finish, cinnamon ice cream is recommended or coconut sorbet on a stick, if your mouth is too on fire for a hot chai. Alternatively, a Lassi is a fitting choice, and ultimately sooths the mouth, which would otherwise be buzzing all night long.

Shoreditch is my favourite of the two, more spacious and atmospheric than the Soho restaurant, and has a bigger bar area for your weekend wait. 7 Boundary, London, E2 7JE.

CARAVAN CAN

Travel, Review, Lifestyle, Brunch, Breakfastdanielle coppermanComment

After experiencing a fry up like no other at Saxon and Parole in New York I found it hard to accept the unpromising likelihood of me finding anywhere with as good a game in London. In a back issue of Stylist months beforehand some of England’s best-kept Brunch secrets were exposed in a short column on unique eateries around the country. And being the dedicated food lover that I am, I had wisely thought to put the page aside for a rainy day. I have since been working my way through it, one Sunday at a time.

This particular Sunday it was my flatmate Charlotte who suggested we turn off Guy’s Big Bite and get off the sofa to spend our Sunday eating good food rather than watching unhealthy American’s knee deep in saucy ribs. As an enthusiastic coffee-lover, Caravan caught her attention immediately, boasting its own roastery and a very seductive coffee menu.

“We roast batches of beans daily on our Probat roasters using beans sourced from around the world. When we find a coffee that we love, we take the time to develop the roast profile to bring out the best flavour characteristics.”

She needed it in her life, and as it turned out, so did I; I just hadn’t known it then. Fresh out of bed and still in our oversized ‘cosy clothes’ we hopped on the 73 and went straight to the newest Caravan in Kings Cross. Thankfully all other customers were on our wavelength and the place was a slow-moving, sleepy slumber of people in ‘Cot-Bots’; the perfect atmosphere for a long, lazy lunch.

The building is huge and very industrial looking with pipes visible on the ceiling and long wooden tables that look like they came from a private school dining hall. As you queue (unfortunately it is practically compulsory) you line up past countertops covered in cakes, looking into the busy, bustling kitchen where bacon is seared like there’s no tomorrow.

We soon slipped onto the end of a busy table and after speculating over their ‘Salt Beef Bubble’ speciality, decided against it, ordering instead from their impressive ‘Sides’ section. This consists of just about any typical fry-up constituent you can imagine, including avocado with lemon and chili flakes and chorizo or wild boar sausages. It was the right decision. We ended up with clattering side plates falling off our corner of the table as we tucked in to huge juicy mushrooms, herby scrambled eggs, avocado and streaky bacon. Charlotte soon forgot about how good her latte was when this turned up. The eggs were full of flavour - which I never really expect from eggs - and the mushrooms were out of this world – unusually plump and soaked in organic butter.

Usually when I go out for brunch I tend to go for sweet pastries, pancakes or granola but with mountains of poached eggs and garlicky sausages whizzing past me on every waiters arm I couldn’t waste the opportunity. It was by far the most enjoyable breakfast I’ve located in London so far, even better, I thought, than the city’s famous Breakfast Club’s. There was nothing ‘greasy-spoon-y’ about it and the atmosphere was amazing; like a family-filled kitchen on Christmas morning, but on a slightly larger scale. The mushrooms stole the show this time, but didn’t quite suffice for the Creamed Spinach that I’d reluctantly had to leave behind at Saxon and Parole. Bloody good effort though, Caravan.

I have since been back a couple of times and have opted for starter style ‘sweets’ as well as the standard over-ordering of sides, simply because they sounded too good to miss. With my current obsession with coconut intact I tried their ‘Coconut Rice Pudding with Baked Banana’, which was even better than it sounds. The bowl was filled with thick coconut milk flavoured with spices and a sweet smokiness from the banana. Weeks later I returned with my most loyal lunch-loving companions to try ‘Coconut Bread with Lemon Curd Crème and Berries’. Yes, yes and a third time yes. So early on a Sunday it was easy to confuse the experience with still being in bed dreaming it. But I wasn’t. It happened. And it was… Well, you just need to try it for yourself.

It is important to visit with someone who is as enthusiastic about food as yourself, because the starving anticipation and the noises and commentary that follow a mouthful of each dish are definitely part of the experience. If you can’t be bothered with a tired attempt at a home made fry-up, Caravan can.

Granary Building, Granary Square, London N1C 4AA.