WELL BEING & OTHER STORIES

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

FAST FOOD

BLACKBEAN HOUMOUS

Sugar Free, Vegan, Vegetarian, Gluten freedanielle coppermanComment

I could never get tired of grazing. I love to snack and if theres any kind of dip in sight, I'm straight in there. Houmous is such a versatile dip and and something I was first introduced to by my father. My earliest memories of it are associated with Friday nights when he would come home from work a little earlier than usual, put on his favourite 'chill-out music' and crack open a tube of Pringles and a tub of trusty houmous. As well as this TGIF mood, I also associate houmous with other happy occasions, such as picnics, summer and having guests over. It was also my obsession during exam periods at school (a not-so-happy occasion), and I only wish i'd made it from scratch and experimented more with flavours then, as I would have gotten a lot more from it. This recipe not only uses protein-rich chickpea's which are a great source of natural energy, but also contains black beans (which contain yet more protein and aid digestion) and sweet potato (high in antioxidants and known to contribute to weight loss due it is high, high fibre content). So it may seem like a mere dip, a side to your meal or an afterthought, but in fact you're using an entire meals worth of vegetables in one dip. Well, what do you know? This houmous has become a concentrated source of wonderful nutrients.  There's almost no need for the rest of the meal, so rest assured that it is entirely acceptable to eat it on its own, by the spoonful. 


INGREDIENTS

4-5 Tablespoons Olive Oil
1 Tin Chickpeas, drained
1 Tin Black Beans, drained (can also use cannellini beans)
1/2 Sweet Potato, chopped and steamed (optional - if you omit, just increase the bean quantity by 1/2 a cup)
Small Handful Fresh Basil Leaves
1-2 Cloves Garlic, chopped
2 Tablespoons Smooth Tahini
Pinch of Himalayan Pink Salt
1-2 Teaspoons Fresh Lemon Juice
Handful of Fresh Basil or Rosemary

Optional
1 Tablespoons Nutritional Yeast

METHOD

Start by steaming the sweet potato. After about 8-10 minutes, when it is soft, add it to your blender. Now simply place all of the remaining ingredients into a high speed blender and blend for 2-3 minutes. Add more salt or lemon juice to taste and your choice of herbs (I like fresh basil, fresh rosemary and dried sumac). Scrape down the sides as the beans have a tendency to fly high, and blend for another minute or so, until the mixture is completely smooth and as creamy as is absolutely possible.

ALMOND, PAPRIKA AND COCONUT CRUMBED WEEKEND CHICKEN

Lunch, Gluten free, Dinner, Brunchdanielle coppermanComment

It is what it is. It's chicken, and even if it's not the weekend, this will make you feel like it is. With not hydrogenated fats or deep frying involved, and no wheat or dairy either, this chicken is a nourishing alternative to a popular fast food take away choice. Enjoy with avocado mayonnaise, salad, sweet potato wedges and some homemade dairy free slaw.

INGREDIENTS
(Enough for two chicken breasts)

2 Eggs
1 Cup Ground Almonds
1-2 Tablespoons Nutritional Yeast
2 Teaspoon Paprika
1 Teaspoon Cumin
Salt
2 Teaspoon Mixed Dried Herbs
2 Teaspoon Sumac
2 Chicken Breasts, chopped
Ground Garlic/Crushed Garlic/Garlic Salt, optional

METHOD
Chop the chicken into strips just over an inch wide. In a small to medium bowl, whisk the eggs together with a fork until combined. In a separate bowl combine the dry ingredients. Take one piece of chicken at a time and dip it in the egg mixture first. Meanwhile, heat some coconut or olive oil in a pan/griddle pan. Coat the chicken in egg entirely before then dipping it into the dry mixture. Roll the chicken in the crumbs thoroughly until evenly coated. Gently transfer to the pan which should be hot and repeat this process until all of the chicken is coated and in the pan. Fry on a medium heat for about two minutes before flipping to cook the other sides. Keep cooking until the crumbed outside begins to brown and become slightly crispy. Cut a strip through the middle to see if it is fully cooked before removing from the heat and serving.
You could use turkey for an even healthier, leaner variation or even salmon or cod. I would recommend maybe using a fillet of fish and coating it whole before baking in some oil in the oven. It will taste better than if you were to fry it. You could do this with the chicken too if you aren’t short of time.