WELL BEING & OTHER STORIES

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

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CELERIAC AND CHESTNUT TAGLIATELLE CARBONARA

Vegan, Vegetarian, Gluten freedanielle copperman3 Comments

This is a bold statement to make but i'm going to go ahead with it anyway. This, my dear friends, is better than pasta. Maybe, dare i say it, even better than courgetti. 

INGREDIENTS

1-2 Medium Celeriac
2 Tins Coconut Milk
1/2 Teaspoon Himalayan Pink Salt or Tamari
1/4 Teaspoon Mustard, optional
1/2 Teaspoon Lemon Juice
4 Tablespoons Water
2 Tablespoons Tahini
2-3 Tablespoons Nutritional Yeast
2-3 Tablespoons Olive Oil
1 Clove Garlic, crushed
Ground Black Pepper
Fresh Herbs of choice - I like rosemary, tarragon, parsley or basil
100g Chestnuts, pre-cooked or roasted in olive oil

+ Can also use this brazil nut cheese recipe for the sauce. 

METHOD

Start by preparing the sauce. Heat the olive oil in a pan and add the salt, pepper and garlic. Sauté for 1-2 minutes before adding all of the remaining ingredients. Simmer over a very low heat whilst you turn your attention to the celeriac tagliatelle. Cut the earthy, soily and bumpy outer edges of the celeriac off and discard of them. Cut the celeriac in half if it is large, or slot the entire thing into your spiraliser. + If you don't have a spiraliser (you should) use a julienne peeler, or a normal peeler to make fatter, flatter pasta ribbons. When the celeriac is all spirallised, add it to a pan of water and steam for a few minutes to soften it. Keep an eye on the sauce, stirring constantly and adding water if it is thickening or sticking to the pan. Add the chopped chestnuts and stir through, then either arrange the celeriac tagliatelle across the number of bowls you have to serve, and pour the sauce equally over each portion, or add the sauce to the saucepan and stir it through the celeriac pasta before serving. Garnish with fresh herbs, nutritional yeast and a drizzle of olive or truffle oil. 

CHRISTMAS LEFTOVERS ABUNDANCE BOWL WITH ORANGE TAHINI MAYONNAISE

danielle coppermanComment

This recipe came about as I frantically cleared my fridge before going home for the Christmas holidays. I had just co-hosted F.east - a supper club/film club which myself and my friend kicked off with a festive theme, so my fridge was chocka full of leftovers. This recipe is more inspirational than it is instructive. There’s really not a lot to it, but I want to inspire you all to face your fate with leftovers, and make each days ingredients more delicious than the previous. The key to keeping the same ingredients from becoming boring and monotonous is in the dressings. Chutneys and dressings instantly transform a meal and are the quickest thing to make. Each day after Christmas, experiment with different dressings, jams, chutneys and slaws to ensure the sight of sprouts and chestnuts doesn’t make you want to eat your stocking.

INGREDIENTS
Serves One

3/4 Cup Shredded Chicken or Turkey (or other cold meat of choice)
1/4 Cup Coconut Brussels Sprouts / Boiled Brussels Sprouts / Seared Brussels Sprouts
1/2 Cup Leftover Roasted Vegetables (parsnip/carrot/sweet potato/beetroot)
1/4 Cup Chestnuts, roasted
1-2 Handfuls Fresh Spinach Leaves, or choice of other leaves
2 Handfuls of Mung Bean of Alfalfa Sprouts, optional

ORANGE TAHINI MAYONNAISE DRESSING (BEST EVER)

3 Tablespoons Tahini
Juice of Half Fresh Orange (zest, optional)
3 Tablespoons Olive oil
3 Tablespoons Cold Filtered Water
1 Teaspoon Lemon Juice
1/2 Teaspoon Raw Honey or Manuka Honey
1/2 Teaspoon Tamari or a Pinch of Himalayan Pink Salt
2 Teaspoons Poppy or Chia Seeds, optional

METHOD
This is one of those recipes that is so easy it feels like cheating. Simply choose your ingredients (or find whatever you have leftover in the fridge) and combine them all nicely in a bowl. Start by arranging the leaves across the base of the bowl and then build it up with the meat and vegetables. You can also add pulses, nuts and seeds if you have them. 

For the dressing, place all of the ingredients into a blender or food processor and blend until smooth. Transfer to a bottle or a jug and stir continuously, adding a little more oil or water to thin it, depending on how you prefer the texture. 

Drizzle the dressing over the salad and either serve like that, or take a few minutes to coat the salad ingredients in the dressing, tossing and mixing the meat and vegetables with your hands.

Top with chopped nuts and seeds (even tastier if you toast them in tamari) and enjoy.

TAHINI PEPPERCORN SAUCE

Sugar Free, Vegan, Vegetariandanielle coppermanComment

You can make anything taste good with a little sauce. My sister once said “you can’t skimp on sauce” and for some reason this quote has stuck with me ever since. But I totally agree. There is nothing worse than ordering a meal or a salad or a burger, even, and it being delivered under-sauced. It probably has something to do with portion control, and quite rightly, perhaps, as many people don’t know when to say when with mayonnaise (people being, me). But, when does it become acceptable to go overboard on the condiments? When they’re healthy, wholesome and natural, that’s when. I always went overboard with things like bread or apple sauce with a roast or mayonnaise with sweet potato chips, but now I like to make sauce the main part of my meal, in an entirely acceptable way. There are more vegetables in my pesto than there are on my plate these days, but that’s the sheer beauty of natural, nourishing gastronomy. You get filled up by an unbelievably delicious amalgamation of the most nutritious ingredients. You can serve a kale, spinach and cashew nut pesto over your child’s pasta and they’ll have no idea it’s full of vegetables. Job done.

A sauce, spread, dip or dressing has the ability to completely transform an otherwise soulless meal. A salad, for example, which is where most people start when reconditioning their dietary habits, is instantly better with a little extra virgin olive oil and lemon juice. This is what I settled for for so long, convincing myself actually, salad can be tasty. But then I discovered other natural oils, tahini, tamari, ginger and avocado, and have realised these ingredients will never fail you. A bowl of salad or warm vegetables with a knob of coconut oil and a twist of himalayan pink salt is probably the simplest way to do it. Mix the oil with smooth tahini, a dash of tamari, some ginger and a drop of agave and you’ve instantly got not only a delicious, vibrant mixture of freshly coated leaves or vegetables, but an even more nutritious one too. The thought of people disallowing themselves a little salad dressing kills me when I can think of a hundred ways you can make your own, if you just get to know the right ingredients. Yes, salad dressing is bad. It’s full of sugar, emulsifiers, thickeners, flavourings and additives and has little to no nutritive value at all. But make coconut oil, avocado oil, extra virgin olive oil, tahini, tamari, nut butter, ripe avocados, nuts, seeds, fresh herbs, sesame oil, fresh or ground ginger and agave frequenters in your kitchen and you’ll want to eat salad for the rest of your life. Protein-rich, high in healthy fats and abundant in vitamins, minerals, antioxidants and micronutrients, you’ll find it hard to believe they can do you good. We’ve all had this conversation: “Why is everything that tastes good so unhealthy, and everything that’s good for you, just boring?” Honestly, I’m still coming to terms with this too, but it really is possible to eat delicious food that can do your body a million favours or more. It may cost a little more, it may take a little research, but your body and your taste buds will thank you in the end, and your mood, energy, skin and metabolic processes will instantly improve.

PEPPERCORN TAHINI

Everyone craves a steak now and then, I know that as a fact. I have vegetarian friends who have never eaten steak in their lives who, oddly, still crave it from time to time. And what is steak without peppercorn sauce? Well, its like a green juice without any vegetables, isn’t it?

Made conventionally with butter, cream, a little more cream and lots of seasoning, its hardly the epitome of clean eating. So I’ve developed and reworked this classic condiment, using coconut oil, coconut milk, tahini and organic mustard. Get your grass-fed meat or a bowl of hearty vegetables and you’re good to go. The most important thing to remember when reconditioning your dietary lifestyle is that there are no rules, and if you come across any, avoid them at all costs. Yes, steak would spring to mind first at the mention of peppercorn sauce in a word association game, but that doesn’t mean you can’t enjoy it with other things. I poured mine over warm puy lentils, and imagine it tastes beautiful stirred through a warm green salad or quinoa, studded with pomegranate seeds or blueberries for extra flavour. Here’s to improvisation in the kitchen…

INGREDIENTS:

5 Tablespoons Smooth Dark Tahini
2 Tablespoons Olive Oil
1 Tablespoon Coconut Oil or Organic Ghee (safe for lactose intolerant eaters)
1/2 Teaspoon Peppercorns, ground
1 Teaspoon Peppercorns, whole
1 Teaspoon Onion Seeds (or onions if you prefer)
1 Tablespoon Nutritional Yeast
1 Clove Garlic, diced
1/2 Tin Coconut Milk, room temp (one part solid cream one part liquid), or COYO Natural Yoghurt
1 Teaspoon Mustard
1/2 Teaspoon Tamari
1 Bay Leaf
Chopped Tarragon
2 Tablespoons Hot Water
2 Shallots, optional (can also use onions)

METHOD:

Heat a little olive oil and coconut oil in a saucepan and add the garlic along with the shallots or onions, if using. Sauté until they start to become golden, then add the peppercorns, tamari, mustard, bay leaf, tarragon, onion seeds, nutritional yeast and mix until combined. Next, add the cream, gradually, along with the hot water and a little salt and/or extra nutritional yeast depending on your taste. Simmer the sauce for 2-3 minutes until it begins to reduce and thicken slightly. Heat until it starts to bubble then remove from the heat and pour through a sieve into a serving jug to catch the peppercorns, bay leaf and shallots/onions, if using, to make the sauce smoother.

Store in the fridge for up to a week, but stir before serving as it will separate and may stiffen slightly. Enjoy hot or cold.

Photo credit | Tommy Clarke

AUBERGINE ALMOND SATAY

Vegan, Vegetariandanielle coppermanComment

INGREDIENTS

1-2 Aubergines, depending on hunger levels or number of mouths to feed
2 Tablespoons Coconut, Olive or Sesame Oil
2-3 Tablespoons Almond or Cashew Butter
Fresh Ginger, finely chopped
1 Tablespoon Tamari
2-3 Tablespoons Coconut Milk, tinned or from a carton (solid milk from the tin will add a thicker, creamier texture but normal coconut milk will still add a wonderful flavour and help to thin and combine the ingredients).
A Few Drops of Agave
2 Cloves Garlic, crushed
1 Teaspoon Fresh Lemon Juice

METHOD

Preheat oven to 180c. Fill a medium pan with about two inches of water. Bring to the boil and then lower the heat. Place your steamer in/on the pan and place the aubergine – sliced lengthways – into the steamer. I use a small metal steamer that looks like a sieve. If you have a proper layered steamer, use this as you normally would. Place a lid on the top and leave for 10 minutes. The aubergines should be soft when you remove them. Transfer the steamed aubergine to a baking tray and drizzle with 1 tablespoon of the oil of your choice. The sesame oil gives this dish an amazing flavour but if you don’t have any, olive or coconut will work fine to crisp up the edges of the aubergine. Bake in the oven for about 15-20 minutes. 
Meanwhile, make the sauce.

In a bowl, combine the remaining oil, nut butter, coconut milk, tamari, agave, lemon juice, diced garlic and crushed ginger with a fork. Mash the nut butter to disperse it into the rest of the mixture and whisk to combine. When the aubergine is slightly crisp but still incredibly soft, remove from the oven and pour the sauce over evenly. You can stir the sauce through the aubergines and serve like that or even leave the sauce separate and serve as a dip. Create a little aubergine fondu.

Top with toasted or raw nuts and/or seeds. I also like lemongrass coconut yogurt. Simply take 3 tablespoons of original Coyo or solid coconut milk and place in a blender. add some fresh lemon juice and a drizzle of fresh lemon juice. Blend until combined and serve on or with the aubergine. You could also add mint to the blender to add flavour.