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



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.

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 

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.


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

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


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.


Snacks, Summer, Vegan, Vegetarian, Lunchdanielle copperman3 Comments

Mayonnaise is another one of those things that, when you embark upon a healthier journey through life, you think, 'God, I'm gonna miss you'. I certainly did. Before i knew anything about food and the importance of feeding our bodies sensibly, I had mayonnaise with everything. I whenever I had it, it covered my entire plate, not just a small fraction of it as it was designed to have done.

This recipe seriously puts mayonnaise to shame. Homemade mayonnaise isn't actually that unhealthy, as long as you use organic, free range eggs and good quality oils. However, it takes a bit of effort. Shop bought mayonnaise is mainly just chemicals, emulsifiers, additives and colourings in a bottle. So, seriously, do not eat it. This recipe is made with actual, real ingredients. The main ingredient is avocado, which is high in protein, fibre and healthy fats. The texture of the avocado combined with the oil is even creamier than normal mayonnaise, and makes the egg yolk you find in conventional mayonnaise recipes really unnecessary. This recipe is ridiculously simple and quick. All you need is to ensure the avocados are so ripe they are almost inedible, and a blender which will do the work for you. No hours of hand whisking involved!


2 Ripe Avocados (preferably so soft that you wouldn't actually want to eat them on their own)
1/2 Cup Olive Oil
1 Teaspoon Fresh Lemon Juice
A Gentle Splash of Apple Cider Vinegar
Pinch of Himalayan Pink Salt

Organic Wasabi Paste (Biona), Fresh Garlic, Black Pepper, Capers, Nutritional Yeast


Slice the avocado in half, tap your sharp knife into the stone and pull it out. Score each half of the avocado vertically and horizontally and then gently scoop or squeeze out the flesh. Place the flesh into a blend or food processor along with the lemon juice, salt, apple cider vinegar and any other herbs or spices you choose to use. Blend on a medium speed. Gradually add the olive oil, a few drops at a time. Add more and more, until the mixture combines. It should be blending smoothly and should become thick. As you add more oil, increase the speed of your blender or food processor. Blend smoothly for 1-2 minutes, scraping down the sides if you need to.

Serve cold as a condiment for meat, fish, raw vegetables, salads, crackers, gluten free toast, eggs, quinoa or buckwheat burritos, or as a dip for raw vegetables and sweet potato chips/wedges.



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! 

(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


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.



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)


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.


Snacks, Vegetarian, Gluten free, Brunchdanielle coppermanComment

These patties are a quick and easy way to get in plenty of vegetables, vitamins and nutrients. Blenders are a godsend for many reasons, one of them being that they make it possible to disguise and/or completely reinvent vegetables into something far more delicious and flavoursome. Making pesto with kale or spinach and adding vegetables to homemade houmous are two of my favourite quick and easy blender recipes, as well as vegetarian burgers and patties, like these. The great thing about both pesto/spreads and burgers/patties is that they are both perfect for using up leftovers too. There are no real foundations, meaning you can add pretty much anything to them, and as long as they stick and combine properly, you’ve got a vibrant and filling meal in an instant. If in doubt - make patties. They are total crowd pleasers. You can serve them as snacks or canapés, starter or sides, or make a real meal out of them and serve them with plenty of sides as you would a normal burger. These are great in the summer, but just as good during the winter when the best ingredients are in season, and in abundance.

Makes 8-10

2 Parsnips, grated
1 Carrot or 1/2 Sweet Potato, grated
1/2 Celeriac, grated
5 Medium Spinach, Kale or Broccoli Stems, chopped
1 Egg
180g Quinoa, cooked
1/2 Cup Sunflower Seeds or Nuts of Choice
1 Clove Garlic
60g Cup Buckwheat Flour
1/4 Cup Ground Almonds
1 Tablespoon Fresh Dill
1 Tablespoon Fresh Rosemary
1 Tablespoon Fresh Thyme
3 Tablespoons Olive Oil
2 Tablespoons Nutritional Yeast
1 Teaspoon Sumac
1 Teaspoon Ground Coriander
Pinch Salt


Preheat the oven to 160c. Line a baking tray with baking paper, or grease the tray with a little coconut oil.

Blend the sunflower seeds in a blender or food processor for 10 seconds. Add the greens or broccoli and garlic and blend for about 20 seconds until everything is finely chopped.

Transfer to a large bowl, and grate in all of the vegetable ingredients. Mix to combine and then add the cooked quinoa, fresh and dried herbs, flours, salt, oil, egg and nutritional yeast. Mix with a wooden spoon and bring the mixture together with your hands once it has reduced in stickiness. 

If the mixture is too wet, add more buckwheat flour or ground almonds. If it is too dry, add a little extra oil. Form the mixture into flattened burger shapes, or into small balls if you wish to make them more like falafels.

Place them on your prepared baking tray, careful not to place them too close together. Bake for 20-30 minutes.


1/2 Cup Goji Berries
3 Tablespoons Tahini
1 Teaspoon Apple Cider Vinegar
Juice of Half an Orange
1/2 Teaspoon Ground Ginger or Fresh Ginger, grated
1/2 Teaspoon Raw Honey
3 Tablespoons Olive Oil
2-3 Tablespoons Water

Start by softening the goji berries. Place the berries in a small bowl and cover them with boiling water. Leave to sit for about 5-10 minutes, then drain the berries and put them into your blender or food processor. Add the rest of the ingredients and blend on the highest speed for 2-3 minutes. If the mixture seems to thick or isn’t becoming smooth enough, add a little more water, but the longer you blend it for the smoother it will become.

Serve from a jug as a dressing or in a small bowl as a dip.


3 Tablespoons Tahini
5-6 Tablespoons Olive Oil
1/2 Teaspoon Lemon Juice
1/2 Teaspoon Tamari
1/4 Teaspoon Ground Ginger
+ Sweetener of choice, optional


Simply mix all of the ingredients in a small bowl or add to a blender and blend on a slow speed until combined.


Vegan, Vegetarian, Gluten freedanielle coppermanComment



1 Cup Amaranth or Quinoa
100g Macadamia Nuts or Brazil Nuts
120g Ground Almonds
1 Tin Coconut Milk
1/4 Cup Water or Homemade Vegetable Stock
Pinch of Himalayan Pink Salt
1 Organic Stock Cube or 2 Tablespoons Nutritional Yeast
2 Bay Leaves
1 Onion or 2 Tablespoons Onion Seeds
4-5 Peppercorns
4 Cloves
1 Teaspoon Nutmeg
Sprig or Fresh Thyme
1/2 Teaspoon Fresh Lemon Juice
1 Clove Garlic
Olive oil, Ghee or Coconut Oil
1-2 Slices of Gluten Free Bread, or 1-2 Gluten Free Bread Rolls (or more almonds)


Start by making the creamy sauce. Blend the macadamia nuts with 50ml of cold water. Blend on the highest speed for 2 minutes, until smooth. Pour the creamy mixture into a medium saucepan and add the bay leaves, onion (chopped roughly) or onion seeds, fresh herbs, peppercorns, cloves and garlic. Simmer on a medium heat for 15-20 minutes, to infuse the milk.

Meanwhile, make the amaranth/quinoa base. In a large separate saucepan, add 2 1/2 cups of water to whichever you decide to use. I used amaranth as it binds to become a lot thicker than quinoa, but both will work. Bring to the boil and then reduce the heat and simmer for 25-35 minutes. Keep an eye on it, as amaranth and quinoa have the tendency to suddenly absorb all of the liquid, so you may need to keep topping it up. 

Once all of the liquid has been absorbed and once the amaranth/quinoa has become completely soft (amaranth will take a little longer than quinoa), remove from the heat. Pour the mixture into a food processor or blender and blend for 20-30 seconds until smooth. Return to the saucepan and add the coconut milk, salt, lemon juice, 1/4 cup water or stock, and the stock cube or nutritional yeast. Simmer on a low heat.

Strain the macadamia nut milk mixture into a large jug, getting rid of the peppercorns, bay leaves, onion, garlic and the rest of the herbs. Pour the strained milk into the saucepan with the blended amaranth/quinoa and increase the heat slightly. Stir in the ground almonds and simmer for 10-15 minutes until the mixture begins to thicken. At this point, you can add the slices or gluten free bread or bread rolls, torn into small pieces. I made mine using only ground almonds which worked well, but for a thicker, lumpier end result, you might want to use some gluten free bread. 

Once the mixture has thickened, pour into a bowl or jug to serve. 


Snacks, Sugar Free, Brunchdanielle coppermanComment

This recipe is a winner for anyone catering a festive event this time of year. These dates are real crowd pleasers (you can omit the bacon for an equally delicious vegetarian version, and even replace it with wilted chicory leaves). With so many flavours in just one small mouthful, people take a good few minutes to finish one, masticating on each element more than they realise, before commenting on its tastiness. The sweet, chewy texture of the medjool dates, combined with the creaminess of the cashew cream cheese and topped off with a smoky saltiness from the meat is a taste sensation like no other. Perfect as a lunch box snack (easy to pack and easy to transport), served on platters at a canapé event, served as snacks, starters or sides at an informal Christmas gathering or enjoyed as ‘afters’ - part of the cheese board or a cheeky evening snack.

+ I’ve also done this recipe with chestnut cream fillings instead of cashew cream which has worked really well. Simply blend 200g soft chestnuts with 1/2 tin solid coconut milk and a little coconut oil, until smooth. Add salt, tamari, garlic and nutritional yeast for a cheesy flavour, or leave as it is for a subtly sweet, creamy alternative.


20 Dates, pitted
3/4 Cup Cashews, preferably soaked for 2-4 hours
1/4 Cup Macadamia Nuts or Brazil Nuts (optional - or just another 1/4 cup cashews)
1/4 Cup Water
Pinch of Himalayan Pink Salt
1/2 Teaspoon Apple Cider Vinegar
1-2 Tablespoons Nutritional Yeast
1/2 Teaspoon Fresh Lemon Juice
1 Tablespoon Tahini, optional
Fresh Herbs of Choice
200g Organic Bacon or Good Quality Ham (use bacon if you want to cook the dates, and use ham if you want to keep them cold and uncooked).

1-2 Shallots or 1 Tablespoon Onions (raw or cooked, either with work)
1 Small Clove Garlic (caramelised with blend better - bake in the oven for 25 minutes until the clove becomes soft)

Start by slicing your dates lengthways down the middle, careful to score them and not to slice the whole way through. You want them to open at a hinge, rather than cutting them into two separate halves. Place them on a baking tray lined with baking paper and prepare the cashew cheese. 

Place the cashews, water, macadamia or brazil nuts, salt, apple cider vinegar and lemon juice into a blender and blend on the highest speed. Stop to scrape down the sides, reduce the speed slightly and blend for another minute. Add the nutritional yeast, tahini and shallots if using and blend for a final time, for 1-2 minute, until the mixture is completely smooth. There’s nothing wrong with it being a little lumpy, it will resemble a feta or goats cheese sort of texture, especially once cooked, but i like the cheese to be as smooth as possible. Now, take a teaspoon of the cheese mixture and fill the dates with it. Depending on the size of your dates you may want to use more, or less. 

Now prepare the bacon or ham. You can either wrap the bacon or ham around the stuffed dates, or you can dice the meat and add that to the cheese stuffing too - this works best in larger dates which you are able to almost close. If you are wrapping the dates, slice the bacon in half lengthways, take a date and place it on one end of the meat. Then carefully roll the date along the bacon, wrapping it up neatly until it is covered. Place it back onto the baking tray and repeat with the other dates. This method creates a much smokier flavour in the dates and the cheese as they catch and absorb the smoky flavour of the meat during the cooking process. If you decide to add the meat to the stuffing, simply dice it into tiny pieces, spoon it onto the cheese mixture and mix it in slightly to combine. Return to the baking tray and repeat with the other dates.

When each date is nicely stuffed and wrapped, place them under the grill for 10-15 minutes, until the bacon is fully cooked. Turn the dates over after 5 - 10 minutes so they cook evenly. The dates and cashew cheese don’t need to be cooked through, so as soon as the bacon is done, remove from the oven and leave to cool slightly. Either serve warm on a sharing platter or as canapés, piercing a cocktail stick into the middle of each one to make them easier to eat, or serve as part of a cold buffet, with cranberry chia jam or homemade christmas chutney.

+ Store in the fridge for up to 4 days.


Snacks, Gluten free, Brunch, Breakfastdanielle coppermanComment

Makes 15-20 Biscuits (depending on size)

2 1/2 Cups Almond Meal
3/4 Cup Buckwheat Flour
1/2 Teaspoon Himalayan Pink Salt
1 Teaspoon Bicarbonate of Soda
1 Tablespoon Fresh Sage, chopped
2 Sprigs of Fresh Rosemary, chopped
1/2 Large Sweet Potato, steamed or baked, then pureed.
1/2 Teaspoon Ground Chia Seeds, optional
1/4 Cup Olive Oil
1 Teaspoon Apple Cider Vinegar
1 Tablespoon Agave or Date Syrup


Start by baking the sweet potato at 200c for 45 minutes, or until completely soft. Meanwhile, mix the flours together in a large bowl. 
When the sweet potato is soft, turn the heat of the oven down to 170c and puree it in a blender or food processor with the oil, salt, cider vinegar, fresh herbs, natural sweetener, until smooth. Pour the puree into the dry ingredients and mix with a wooden spoon. Add more buckwheat flour if the mixture is too sticky. Knead together and massage with your hands to help the ingredients come together. Flour a surface and roll out the dough until it is about 2-3mm thick. Use shaped cutters or a sharp knife to cut into circles or rectangles. Arrange on a baking tray lined with baking paper or greased with a little coconut oil.

Bake for 15-20 minutes.


Snacks, Gluten freedanielle coppermanComment

This recipe is great for any crisp lovers, or kale chip lover for that matter. Using seasonal vegetables and a festive favourite, these brussels sprouts become the perfect consistency to satisfy any ‘crunch cravings’. Some people just need something to munch on, and often a salty snack does the trick. Depending on how long you cook or dehydrate the brussels for, they will become extremely crunchy and, if stored correctly, will last up to a week, maybe even more. Play around with your own flavours. I like Tamari and Balsamic Vinegar or Nutritional Yeast, Lime and Tahini. 

150g Large Brussels Sprouts, chopped Cabbage or Chopped Kale
2 Tablespoons Olive Oil or Coconut Oil
Generous Sprinkling of Himalayan Pink Salt


Tamari and Oil
2 Tablespoons Tamari and 3 Tablespoons Olive Oil or Coconut Oil. You can also add black or white sesame seeds to add to the crunch.

Tamari and Balsamic Vinegar
2 Tablespoons Tamari, 1 tablespoon Balsamic Vinegar, 3 Tablespoons Olive or Coconut Oil, 1/2 Teaspoon Lemon Juice and an optional 1/2 Teaspoon Agave or natural sweetener of choice. 

Nutritional Yeast, Lime and Tahini
2 Tablespoons Nutritional Yeast, 1 Tablespoon Smooth Tahini, 2 Tablespoons Olive Oil, 1/2 Teaspoon Lime Juice, Pinch of Himalayan Pink Salt

Garlic, Chili and Paprika
1 Tablespoons Garlic Granules, 1/2 Teaspoon Chili Flakes, 1 Teaspoon Paprika, 1 Teaspoon Tumeric, 3 Tablespoons Olive Oil or Coconut Oil

Choose one of two methods. The i-need-a-snack-now method, which takes about 25 minutes, or the lets-dehydrate-these-brussels-properly method, which can take up to 6 hours.

Preheat the oven to 150c.
Wash your brussels sprouts and chop the bottoms off, allowing the outer leaves to separate. These will be your chips. Peel each brussels carefully so as not to tear any leaves, and place the largest leaves into a medium mixing bowl. Take as many leaves off as you can without too much effort, then chop the bottoms again to release a few smaller leaves. Once all of the brussels have been peeled, store the small inside balls for use in salads or to enjoy with another dish, and add your chosen flavours to the bowl of leaves. Toss the leaves in your chosen flavours and massage with your hands to ensure each is evenly coated. Spread evenly on a baking tray lined with baking paper and bake for 12-25 minutes. The timings will depend on your choice of flavours. Be sure to stir the leaves after about 10 minutes to ensure they don’t stick and to make sure they cook evenly. 

Preheat the oven to 60-80c.
Wash your brussels sprouts and chop the bottoms off, allowing the outer leaves to separate. These are your chips. Peel each brussels carefully so as not to tear any leaves, and place the largest leaves into a medium mixing bowl. Take as many leaves off as you can without too much effort, then chop the bottoms again to release a few smaller leaves. Once all of the brussels have been peeled, store the small inside balls for use in salads or to enjoy with another dish, and add your chosen flavours to the bowl of leaves. Toss the leaves in your chosen flavours and massage with your hands to ensure each is evenly coated. Spread evenly on a baking tray lined with baking paper and bake for 2-8 hours. The longer the leave them, the longer they will stay crispy. I baked mine for only 1 hour and they were delicious enjoyed straight away, but they won’t keep for long.

Store in an airtight container, in a dry place (not in the fridge).


Snacks, Gluten freedanielle coppermanComment


1/2 Cup Ground Almonds
1 Tablespoon Nutritional Yeast
2 Cups Buckwheat Flour
1 Large Carrot
Handful Fresh Basil, chopped
2 Sprigs Fresh Rosemary, chopped
Other Fresh Herbs of Choice, chopped
2 Tablespoons Tahini
1 Tablespoon Reishi Powder, optional
1 Tablespoons Sunflower or Pumpkin Seed Butter (nut butter will work)
5 Tablespoons Coconut Oil, room temperature
1 Tablespoons Bicarbonate of Soda
1 Clove Garlic
2 Tablespoons Solid Coconut Milk or Dairy Free Yogurt
2 Tablespoons Golden Linseeds
2 Tablespoons Olive Oil


Preheat the oven to 220c.
In a large bowl, mix the flour, nutritional yeast, reishi and ground almonds together. Now add the coconut oil, mixing with your hands, then the coconut milk, tahini, seed or nut butter and the carrots. Combine thoroughly then add all of the herbs and seeds, along with the oil. When the mixture begins to resemble a dough, knead it momentarily and form it into a ball. 
Roll out onto a floured surface, adding more flour if the dough is too sticky, to no more than 3mm thick. The thicker the dough, the softer the biscuits will be, but I prefer them thinner as they are much crunchier. Use a round cutter or a sharp knife to cut the dough into discs, rectangles or squares - however you would like to serve them. Arrange them on a baking tray, greased with a little coconut oil. Bake for 12-15 minutes, until they begin to turn golden.

Serve with spreads like pesto, houmous and guacamole, or cheese, or sweet condiments like jams, chutneys, homemade nutella, raw honey, smashed fruit and nut butters.


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. 


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

Cooked Puy Lentils
Diced Broccoli
Grated Courgette


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.


Sugar Free, Gluten free, Breakfastdanielle coppermanComment

Salmon is such a nourishing food. Growing up, i refused to eat fish, and it was only really when i first started to make educated, thoughtful changes to my diet that I began to eat it. Now, i am completely obsessed. Salmon is my favourite fish and luckily for me, is incredibly good for you. High in protein and even higher in essential omega 3 fats, salmon is an amazing source of essential vitamins, minerals and macronutrients. It really is an all rounder when it comes to food. As you’ll probably remember being told time and time again by your mother, it is ‘good brain food’, and that’s thanks to the omega 3 fatty acids. They also contribute to excellent cell renewal, which is what makes them improve your skin. Our bodies need these fats to protect our internal organs and to ensure our cells are doing exactly what they should be, and functioning optimally. Combined here with a combination of other nutritious ingredients, the beautiful flavour of the salmon is really brought out. Smoked salmon, of course, has a lot more flavour, but it is its texture that makes this pate work so well. What starts out as a slimy string of fish becomes a smooth almost butter-like spread, perfect for sandwiches or added to salads.

Makes enough to serve 4-6 people - Lasts for weeks in the fridge.

200g Smoked Salmon, roughly torn
1-2 Teaspoon Fresh Lemon Juice or Yuzu
2/3 Ripe Avocado
4 Tablespoons Tahini
2 Tablespoon Coconut Oil


Nutritional Yeast

+ Can add crushed garlic, pepper, dill, capers, diced shallot, nutritional yeast.

Start by blending the salmon and coconut oil in a blender, on a high speed. Blend for 1 minute, scrap down the sides, then add the tahini, lemon or yuzu and the avocado, scraping the flesh gradually so it is thinner and smoother. Blend for 2-3 minutes, scraping down the sides if you need to. Season to taste, add your extras and scrape into an airtight container or sterilised jar. Set in the fridge for about 20 minutes, or enjoy straight away. Spread onto crispy miracle bread with sliced avocado is my favourite. It is also wonderful spread inside chicory leaves. Top with herbs, nuts, seeds or even chopped fruit. Soft goji berries add a delicious flavour.


Snacks, Vegetarian, Lunch, Gluten free, Brunchdanielle coppermanComment

I made this pie around thanksgiving, inspired to use yams. You could definitely chuck some shredded turkey in there to make it a proper thanksgiving pie, and making it a perfect solution for leftovers. The base is one i have experimented with before in sweet tartlet recipes. To make it savoury i just added extra salt and two of my favourite flavoursome ingredients: sumac and nutritional yeast. Nutritional yeast has been cropping up a lot lately which is good because it is a rich source of protein, and is vegan. People refer to it as ‘the vegan cheese’ because it has a nutty, cheesy kind of flavour. In my opinion it is a godsend, as i never thought i could live without cheese; but this satisfies my cravings. Just about. It is such a versatile ingredient to work with. You can eat it raw and simply crumbled onto salads, or work it into any baked good recipe. It particularly brought the flavour out in my Miracle Bread (which you should definitely try - very easy). Nutritional yeast boots the nutrient levels in any meal and is perfect for instantly adding flavour to something bland and uninspiring. 
Next, the herb thats having a moment in all of my savoury recipes right now, sumac. This was introduced to me by my sister recently and is also to thank for its tasty nutritional boost. It has been used for years for its medicinal properties including being anti-fungal, rich in antioxidants and also anti-inflammatory. It is full of vitamin C and omega 3 fatty acids, helping to prevent illnesses and cardiovascular disease. It has been proven to help remove free radicals from the body. Research also suggests that sumac is effective in helping with hyperglycaemia, diabetes and reducing obesity. It has a tart, slightly astringent kind of taste when eaten alone, but is also cheesy in its own unique way and brings something really amazing to any recipe it is incorporated into. Sumac is a berry which is dried and then ground, which is the form i use it in in my recipes. It sounds exotic but it is super easy to get hold of. 
This tart requires quite some concentration. It isn’t difficult, but its a bit like a roast dinner; you need to time things well and keep an eye on a lot of things at once. To prep, you can start by dicing the greens and chopping the cauliflower and broccoli florets into a rice consistency and then set them aside. Also you can thinly slice the beetroot before you start the body of the tart, just to be organised. Once that’s sorted you just need to keep an eye on the sweet potato whilst you make the perfect savoury tart base.
Take time over this one - it should be made for a lazy lunch or to accompany a warm dinner. Savour it, and enjoy it in company; you wont be able to stop talking about the flavours as they come through one by one. You wont get bored, lets put it that way.

Makes one large pie of 18-20 small tartlets)


150g buckwheat flour
150g ground almonds
1/4 teaspoon bicarbonate of soda
30g coconut oil, soft
2 eggs
1 teaspoon agave
1 tablespoon nutritional yeast
1 tablespoon ground sumac
1 tablespoon nut milk or water


4 eggs
2 Large Sweet Potatoes, cubed
2 handfuls of kale
10 brussels sprouts, chopped finely
2 tablespoons original coyo or dairy free yogurt
1 raw beetroot, sliced
Handful of spinach (or greens of choice)
3 Cauliflower florets, chopped finely into a rice
3 Broccoli florets, chopped finely into a rice
1 Tablespoon nutritional yeast
1 Tablespoon ground sumac
6 Garlic Cloves


Preheat the oven to 170c. 
In a large saucepan boil the sweet potato cubes until soft. Whilst they cook, make the base. 
Mix all of the base ingredients in a mixing bowl with a wooden spoon until a dough begins to form. When it does, form into a ball and wrap tightly in cling film. Leave to chill in the fridge for 10 minutes. (You can get away with leaving this step out if your dough is dry enough and seems to be moulding successfully).
Press the mixture into the bottom of a tart dish. Press the mixture down firmly with the back of a spoon, and at the edges of the tart tin too. Make sure the pastry is compact otherwise it will crumble.
Bake in the oven for about 10 minutes, a little longer perhaps, if your pastry seems quite thick. Remove and set aside.
Whilst you wait for the sweet potato to get soft enough to mash, in a small saucepan heat a tablespoon of coconut oil. Add the garlic cloves, whole or halved, along with a splash of water, pinch of salt and drop of agave or raw honey if desired (this will caramelise them). Simmer for about 10 minutes, adding a little more water if it evaporates instantly. The cloves should brown a little and become soft.
When the sweet potato is soft enough put half in a bowl and leave half to drain in a sieve. Mash the sweet potato in the bowl until a puree forms. Press the sweet potato puree onto the bottom of the tart until the entire base is covered.
Next, slice your beetroot thinly, and layer several slices on top of the sweet potato puree, until the entire base is covered.
Now scatter a handful of diced, raw brussels (you can cook these if you like - either will work) on top of the beetroot layer. Do the same with your finely chopped kale and spinach, and any other leafy greens you may choose to use. Be sure to leave half your amount of greens for the top layer.
Now take the cubed sweet potato and the garlic cloves and fill the pie evenly. Scatter the remaining greens on top of the sweet potato, followed by the diced cauliflower and broccoli florets.
In a separate bowl, whisk the eggs thoroughly. I added Organic Coyo to make the tart creamier, but that is not essential. You could leave it out or substitute it for tinned coconut milk. Whisk continuously for about 2-3 minutes and then gently pour over the tart filling. You may need to rearrange the fillings to allow the egg to spread throughout the layers.
Bake for another 40-50 minutes. It may take longer depending on the amount of your fillings. To be sure it is cooked thoroughly, test the middle of the tart with your finger. If it feels jelly-like, it needs longer. Alternatively you can test it with a knife and if it comes out of the middle of the tart clean, thats a sure sign it is ready.


Snacks, Vegetarian, Gluten freedanielle coppermanComment

One of my most improvised, made-up-on-the-spot recipes, yet thankfully one of the most successful. Home in Bath my ingredients are limited so i made this recipe up completely from scratch, using whatever i could find and trying to figure out which nuts i could grind into a flour and which seeds i could use as a sort of gum alternative (to make the dough stick together). With a baking cupboard full of nuts and seeds and a spice rack to die for (nice work, mum) i ended up with some incredible crackers to accompany our lunch; full of flavour (i got carried away with the herbs) and extremely light and crispy. I never miss crisps that much but when i see them or think about the sheer delight that they used to bring me when i got home from a night out, i suddenly feel desperate to recreate them, healthily. These are in no way similar to thin, oily potato crisps but aren’t too far from being mistaken for a Dorito (minus their suspicious powdery coating). However, mix some nutritional yeast with some paprika and, voila: the ultimate natural, gluten-free tortilla chip! For a popadom alternative (yes i know, possibly the most versatile cracker on earth but seriously you can alter them to go with anything) just add ground cumin, garam masala and onion seeds and use to scoop up your curry.


2 Tablespoons Chia Seeds 
1 Tablespoon Ground Almonds
1/2 Cup Quinoa Flour
2 Tablespoons Ground Sunflower Seeds
1 Tablespoon Coconut Oil, melted
1 Egg, whisked to a froth
1 Teaspoon Celery Salt
Pinch of Himalayan or Sea Salt (optional)
2 Teaspoons Dried Oregano
1 Teaspoon Dried Sage
2 Teaspoons Dried Rosemary or Ground Fresh Rosemary
4 Tablespoons Water
1 Teaspoon Baking Powder
Pumpkin Seeds (any seeds or chopped nuts really) To Top


Preheat the oven to 175c.
Grind the chia seeds in a spice blender or if you dont have one of these just leave them whole. Place the chia seeds, ground almonds and ground sunflower seeds into a bowl and mix until combined. Add 2 tablespoons of water and mix again. The chia seeds will soak up the water immediately so you may need to add a little more than anticipated. Add the quinoa flour, salts, herbs and baking powder and mix again with a whisk or a wooden spoon if it becomes too thick. Add the remaining 2 tablespoons of water and mix again. Add the egg and mix thoroughly before stirring in the coconut oil. If the mixture looks too wet, add a little extra flour. If you want a smoother cracker, add this mixture to a blender and blend for 2 minutes until the dough becomes a smooth paste. Transfer back into a bowl and you’ll probably need to add a little more flour. I left mine unblended and the whole seeds gave it a brilliant texture.
Grease a baking tray with coconut or olive oil. People tend to use baking paper but i find, especially with things like dough, if it sticks to the paper there’s absolutely no separating them. Spread the mixture onto the greased baking tray (you may need two baking trays). Evenly spread the mixture and flatted with the back of a spoon or a spatula until it is between 2-4mm thick. The thinner you manage to get it, the more crispy they will be and perfect for dips. If you leave it thicker they’ll make perfect crispbreads or flatbreads for sandwich toppings (like an open sandwich) or even as a pizza base alternative. Anyway, spread the mixture so that it forms one large cracker that you can cut after the cooking process. Top with nuts or seeds of choice and another little sprinkling of salt and place in the preheated oven.
Bake for 10-20 minutes but check regularly. The sides will brown first so be careful not to burn any of it. If the middle doesn’t seem quite done, take it out anyway as it will continue to cook slightly and will crisp as it cools. For a pizza, the middle would be perfect still a little doughy, but for a crispy snack you can always double bake the middle portion of the mixture once it has cooled and you have separated the sides and set aside.

Perfect for brunch or lunch topped with mashed avocado, scrambled eggs, smoked salmon, bacon or ham, chicken and spinach leaves or houmous. Alternatively, spread with a little coconut oil and dip into soup or use to mop up your curry.


Snacks, Lunch, Dinnerdanielle coppermanComment

Tonight most people will be having a TV dinner and/or eating take out from their laps. For me take out night was usually friday night - the one night of the week when my father was allocated dinner duty. If he was feeling incapable of fajitas from a step-by-step kit or an easy spag bol, he’d be straight on the phone and the next thing i knew we were speeding home from the Indian with a hot, smelly bag of steaming deliciousness balancing between my feet, whilst i tried to feed him our free loyalty popadoms as he drove. Many of you are probably somewhat healthier and if takeaways do exist in your life my guess is they’re from the Wholefoods hot food counter or maybe a fresh sushi bar. I still love a take away now and then - mainly when i return home as theres just something about a cosy night in with your family, some movies and some comfort food. Not all take aways are bad though, only stereotypical things like greasy chinese, pungent indian, unappetising kebabs and burger bar pizza's. But nowadays, you can do takeaways much more virtuously, and can pretty much have any kind of food, from any kind of place, delivered to your door. So many places offer delivery now and with apps like Quiqup, you practically never need to cook again. Or go out, for that matter. (this could get very dangerous indeed). I learnt this particularly during my visit to New York where i stayed with 3 guys who hadn’t cooked in months, thanks to Seamless. But for those of you who disagree entirely with the concept, make your own version of take out food (the idea of quick take-out instead of arduous cooking is lost here completely) like a chinese with vegetable rice instead of white rice, an indian without the naan bread, or some kind of hippy pizza made from vegetables and quinoa (more on that another time). Tonights recipe is inspired by indian curry. It is not a curry though. It is simply a spiced, korma infused side dish as well as one of the quickest things you will ever make.

I went through a phase of making healthy curry a lot a few months ago and alternated between coconut milk green thai with prawns, and sweet potato korma with chicken, prawns or grilled aubergine and greens. It is really easy to make healthy curry as long as you don’t make lazy curry, i.e. using additive-laden ready made sauce. Instead, use fresh ingredients, lots of fresh vegetables and herbs, unprocessed liquids like coconut milk and organic meat. The recipe for the quinoa in this post however is less like a ‘saucy’ curry and more like curried rice - or curry infused quinoa. It almost reminds me of paella, or how i’d imagine it to be if the Indians were to rework it. As this recipe is relatively dry compared to normal curries it would work brilliantly cold, stirred into a salad as well as serving curry purposes. A flavoursome recipe perfect with added chicken or as a side to pretty much anything. I imagine it tastes amazing maybe added to a broth or stirred into soup too. I enjoyed mine with the following sides which are both refreshing and flavoursome in very different ways. The slaw was almost like a chutney and the minty avocado puree replaced what used to be cucumber mint sauce or creme fraiche on my plate, back in the day.


Serves 2-4

1 Cup Cooked Quinoa
1 Roasted, Boiled or Steamed Sweet Potato or Squash, chopped
Pinch of Salt
1 Tablespoon Sumac
1-2 Teaspoons Garam masala
1 Teaspoon Cumin
Curry Powder (optional/to taste)
Ground Coriander
Fresh Coriander
Pinch of Ground Ginger or 1/2 Teaspoon Fresh Ginger, grated (optional)
2 Tablespoons Solid Coconut Milk
Handful of Spinach or Kale, wilted/sauteed


Start by cooking the quinoa in double its amount of water (in this case, 2 cups water). Bring to the boil then reduce to simmer for 15-25 minutes, depending on the size of the seeds. Once the quinoa is fully cooked and has absorbed all of the water used for boiling, leave the quinoa in the pan. Add the sweet potato to a blender with a little water and blend until a paste begins to form. It doesn’t need to be fully pureed and be sure to leave some of the cooked sweet potato aside if you would like a few whole pieces in the curry. Transfer the paste into the pan with the quinoa and add the spices, salt and coconut milk. Mix with a fork or a wooden spoon and combine the sweet potato entirely so that the quinoa is evenly coated. On a very low heat, re-heat the quinoa and add some water if you think the mixture needs thinning. If you are scared of making it too runny, don’t be, as the quinoa will continue to absorb the water if you heat it for long enough. Mix constantly until everything is combined and add the wilted greens if you are using them. Alternatively, dice the tops of some broccoli florets into the pan too to increase you green intake for the day. Leave on the heat until everything is combined and hot enough to serve.

I would suggest adding diced chicken or turkey or even prawns to this recipe to make it more of a meal. Alternatively you can add more vegetables or increase the amount of sweet potato used. Serve hot and remember to save any leftovers, because there is quite simply nothing like coming home to cold curry in the fridge, or having a delicious ready meal waiting for you when you can least be bothered to cook.



1-2 Tablespoons Mustard
3 Tablespoons Coconut milk (tinned, at room temp)
2 Raw Beetroots
2 Carrots
1 Cup Cabbage
Pinch of Salt
1 Teaspoon Sumac
1-2 Teaspoons Lemon juice

Simply grate all of your vegetables or shred them in your food processor. Place them together in the same bowl and mix and toss to combine. Add the salt, sumac and lemon juice and then mix again before spooning in the coconut milk and the mustard. If the coconut milk is especially stiff you may need to mash it gently with your fork before mixing it into the vegetables. Mix until the coconut milk and mustard have blended completely into the vegetables and until everything is combined and fully coated. Add a tablespoon of water if you think the mixture is too thick and dry. It really depends on what consistency the coconut milk is at when you use it. 



1 Ripe Avocado
2 Tablespoons Water
A Splash of Olive Oil or Avocado Oil
1 Tablespoon Fresh Lemon Juice
1/2 Grated Carrot or Courgette
Large Handful of Fresh Mint Leaves
Pinch of Salt

Simply pace all of the ingredients into a blender and blend for 2 minutes until completely smooth.

This dip is a smoother version of mashed avocado or guacamole and is more like a cream than most other dips. This side is extremely refreshing and is perfect for a curry dish or something spicy and flavoursome if, like me, you are a former condiment addict. I used to love creme fraiche with curry or fajitas for a cooling taste sensation.

+ Also delicious with kale chips, sweet potato chips, courgette chips, raw vegetables and raw crackers as well as on homemade seeded toast. It is so versatile and because it doesn’t have an overpowering flavour, it would work well served with sweet things too, instead of whipped cream.