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



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. 


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.

100g Raw Brazil Nuts
100g Raw Cashew Nuts

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.


Snacks, Vegan, Vegetarian, Gluten free, Breakfastdanielle coppermanComment

Like guacamole; but better.


2 Ripe Avocados
1 Teaspoon lemon juice
2 Tablespoons Smooth Tahini (can also use 1/4 cup soaked sunflower seeds)
2 Tablespoons Olive Oil
1 Large Garlic Clove, crushed
1 Teaspoon Fresh Mint, optional
Fresh or Dried Chilli or Chilli Flakes
Pinch of Salt or a Couple of Drops of Tamari


Chop the avocado and place into a blender. (When you halve the avocado, to easily remove the stone, tap a sharp knife into it until it is slightly embedded. Twist, and the stone should pop out easily. Also, be sure to scrape every last bit of flesh from the skin - the nearer to the skin, the darker the flesh of the avocado and the better it is for you).
Add all the other ingredients apart from the chilli and blend on a high speed for 1 minute. Use a spatula to scrape the blender clean, transferring the mixture into a serving bowl. Top with chilli, if using, and/or chia seeds, sesame seeds, chopped nuts, nutritional yeast or even goji berries, depending on what you are serving it with. 


Vegan, Vegetariandanielle coppermanComment


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


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.