WELL BEING & OTHER STORIES

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

SUGAR FREE

SIMPLE AVOCADO, ALMOND AND COCONUT GELATO

Sugar Free, Summer, Vegan, Vegetarian, Recipe, Paleo, Gluten free, Dairy Free, Beautydanielle coppermanComment

Eating Ice cream, for me, is usually a spoon in tub kind of activity, which is why you wont find an ice cream scoop in my kitchen. Pointless waste of space or what? A spoons a spoon and if scooping is all that needs doing, I think my current collection has all angles covered. Well actually, today I swayed more towards the ‘or what’ part of that sentence. It would have been nicer, neater and easier for me to get across the beauty of this simple, no-churn, no-ice-cream-maker ice cream with the help of an ice cream scoop. But, by default, I’ve accidentally proven that this ice cream - as well as being achievable without an ice cream maker (who actually owns one), and without dairy or refined sugar - is also achievable without an ice cream scoop. This is probably not very exciting for you because, I realise, for most people, the presence of an ice cream scoop in the cutlery drawer is not a big deal. But I’m basically making an excuse for my shoddy food styling, so just go with it, yh. It's Christmas after all. 

INGREDIENTS

2 Ripe Avocados
¼ Cup Almond or Coconut Milk (or alternative plant based milk)
6 Heaped Tablespoons Solid Coconut Milk
Generous Pinch of Salt
1 Teaspoon Vanilla Paste / Extract / Powder / Seeds
1 Tablespoon Raw Honey / Coconut Palm Sugar / Agave / 2 Medjool Dates
2 Tablespoons Flaked Almonds
2 Tablespoons Hulled Hemp Seeds

Optional
2 Tablespoons Strong Coffee or 1 Teaspoon Coffee Powder
1 Tablespoon Ground Chicory Powder
1/2 Teaspoon Medicinal Mushroom Powder (Reishi / Shilajit / Chaga)
Handful Fresh Mint Leaves
Handful Fresh Mint Leaves and Cacao Nibs or Chunks of Raw Chocolate

METHOD

Simply blend all the ingredients except for the flaked almonds and hemp seeds in a high speed blender or food processor. If you are adding the optional flavourings, add them now too - apart from the cacao nibs or raw chocolate, which should be stirred gently through the main mixture before freezing. Blend on a high speed for 2-3 minutes until the blender runs consistently and smoothly on its highest speed. Taste, and add a little more sweetener, salt or flavourings to suit your tastes. Transfer to a deep container, bowl or a bread tin. Stir in the cacao nibs or chocolate, if using, or your choice of dried fruits, nuts, seeds, nut butter, berries or compotes (to create a raspberry ripple kind of taste sensation). You can enjoy instantly as it is, as a pudding / mousse / yoghurt kind of dessert, or freeze for around 4 hours (depending on the depth of your tin) or overnight to turn it into a rich, creamy ice cream. 
This recipe doesn’t require an ice cream maker as previously stated, which means the texture can be a little tricky to work with, and serving the ice cream requires organisation and a little patience. Remove from the freezer 1 hour before you wish to serve. Let it thaw at room temperature for 20 minutes, and then leave to thaw gradually in the fridge for 40 minutes. When ready to serve, simply scoop single portions into bowls and top with the flaked almonds and hemp seeds, to add protein and healthy fats, as well as texture and sprinkle-like excitement.

COCONUT PALM AND SALTED ALMOND DUSTED TOFFEE APPLES

Snacks, Sugar Free, Travel, Vegan, Vegetarian, Recipe, Gluten free, Dairy Freedanielle coppermanComment

I arrived in New York October 23rd. People were already in fancy dress. People's dogs were already in fancy dress. Halloween in the USA is no joke. It is real.

A brief timeline of my first few days in the city:

Settled into my friends apartment in East Village.
Ate at Dimes too many times. Ate at Hu Kitchen too many times.
Saw too many dogs dressed in tutu's.
Said Hola to my agents, had new digitals taken and began a marathon of castings.
Regretted bringing so many jumpers because the weather here is currently tropical.
Said goodbye to my laptop as my flatmate bathed it in lemon and ginger tea. Was forced to take a break from my usual work, so between castings and meetings, made some healthy toffee apples.

Toffee apples are everywhere right now as Fall celebrations like Halloween and Bonfire Night arrive. I was never very fond of them as a child, they were too tough to get into, and the reward for hurting teeth, cutting lips and getting sticky hands wasn't tempting enough for me. They just aren't that good. There I said it. But what I came up with in my friends apartment on the rainiest Fall afternoon, using organic coconut sugar instead of refined sugar, no dairy and the juiciest organic apples, kind of changed my mind about a few things. Particularly my opinion on toffee apples. These ones are much less sickly, much more nutritious, much more flavoursome and the coating is slightly chewy, as opposed to the solidified shards of toffee commonly found coating shop bought options. And if you're worried about people (kids) not liking a healthier version, my flatmate and her boyfriend polished these off in under 2 days, blissfully unaware of what ingredients went into them. They probably don't even know what coconut palm sugar is. So go with it, no one will know...

INGREDIENTS
makes 4-6

1 Cup Coconut Palm Sugar
250ml Cold Water
1 1/4 Cups Almond or Coconut Milk
Generous Pinch of Himalayan Pink Salt
1 Teaspoon Lemon Juice - optional
4 Small - Medium Apples of choice (I used Granny Smiths)

+ You will need a selection of bamboo sticks, kebab sticks or lollipop sticks.

TOPPINGS (estimate the amount required depending on which ingredients you choose, and how much you want to coat the apples)

Chopped Salted Almonds (or any nut/seed of choice)
Golden Linseeds
Chia Seeds
Cacao Powder
Maca Powder
Chopped Cacao Nibs
Granola or Qnola

METHOD

Start by boiling the water in a medium saucepan. As it begins to boil, stir in the coconut palm sugar, and let the mixture boil on a high heat for 2-3 more minutes, until the sugar has dissolved. Reduce to a medium heat, then stir in the remaining ingredients. Simmer here for 10-12 minutes, stirring constantly as it can stick to the pan or burn easily. Keep a close eye on it, watching it thicken, and continue to simmer until it becomes darker brown in colour, thicker and begins to reduce slightly. To test whether it is done, take a teaspoonful and rest it on a plate to cool. As it cools it should become even thicker and should be slightly tough to touch. If it is still sticky and runny, continue to simmer and allow it to thicken even more. Once you are happy with the consistency and once it begins to set more solidly, remove the pan from the heat.

Now you need to work relatively quickly as the toffee will cool rapidly. Lightly grease a plate or a baking tray with coconut oil. Take one apple at a time and insert whichever sticks you are using through the middle of it. It shouldn't go all the way through to the other side, but deep enough to ensure it won't slip out. Now, carefully tilt the sauce pan to one side, dip the apple into the toffee mixture, and turn the apple repeatedly to coat it evenly. Lift it out of the toffee and continue to turn it above the mixture, to let any excess drip off. I recommend scraping the bottom gently, to ensure it doesn't stick too much to the plate/tray that you place them on. As the toffee begins to stop dripping, place the apple on your prepare surface, and repeat with the other apples. You can either leave the apples bare like this, or roll them through the toppings of your choice. I chopped some salted almonds finely and placed them in a medium bowl, then gently rolled the apples around in the bowl until the almond dust stuck. If it is easier, you can top the apples by taking a handful of your toppings and pressing it into the toffee coating.
Once coated, or if you are leaving them bare, place the apples in the fridge to cool and set a little more, for around 1 hour. The longer you leave them, the better.

+ These will last for around 2 weeks in the fridge or in an airtight container.
+ You can also use this toffee recipe to make individual toffees. Instead of coating apples, simply allow the toffee to cool a little, and then take teaspoonfuls of the mixture and mould it into individual shapes, or fill chocolate moulds with the mixture, and set in the fridge.

PUY LENTIL AND OLIVE HOUMOUS

Sugar Free, Summer, Vegan, Vegetarian, Gluten freedanielle coppermanComment

Simply the best.

INGREDIENTS

100g Cooked Puy Lentil
1 Tin Chickpeas, drained
1/2 cup Olive Oil
50g Black Olives, pitted
Juice from 
1/2 Fresh Lemon
3 Tablespoon Tahini
1/4 Cup Water
Lemon Juice
1 Large Handful Fresh Basil

METHOD

Simply place all ingredients in your blender and blend for 2-3 minutes on a high speed. Add a little water if the mixture needs help to get going. Season to taste and enjoy.

MODEL MANGE TOUT MOON MILK

Drinks, Breakfastdanielle copperman2 Comments

Nut milk. It really is like liquid gold. It's delicious, it makes you feel good - it should really be considered a drug. Someone should definitely have warned me about it.

I rarely drink it on its own, although there is nothing like a cold glass of fresh milk to accompany a biscuit or some baked goods. Nut milk has not only changed the way I drink coffee, it has changed the way I drink fruit and vegetables, the way I cook and the way I bake. When I was younger, my mum would make smoothies with us and I remember loving them. As a young child I felt that if I memorised the key components, I could put all sorts of things into a blender and it would be guaranteed to taste amazing. Back then, these components were cows milk, fruit, yoghurt of some kind, and highly processed apple or orange juice. I think I probably even tried undiluted squash, like ribena, at some point, ignorant to the fact it would taste more like i'd made a smoothie out of wine gums than fruit. To me, this was a healthy combination up until only a couple of years ago. That's not to say it is unhealthy, especially - it just doesn't fit into my lifestyle anymore. But not only because I don't eat dairy or sugary drinks, mainly because the alternatives I've discovered actually taste better. 

I now use nut milk as a base for my smoothies, and it is so creamy that you don't need that extra dollop of yoghurt. Instead, I use things like avocado or spinach to thicken them and bind the ingredients together. I still use fruit, but I use low gi fruits that are high in vitamins, minerals and antioxidants, such as dark berries. And I try and get as many vegetables into the mix too. Spinach is a mild place to start, as it doesn't overpower the rest of the smoothie and breaks down nicely into a creamy consistency. But as your tastes develop, i'd strongly suggest adding cucumber, courgette or other green vegetables, either whole, grated or juiced beforehand. 

Aside from smoothies, nut milks taste incredible when they're flavoured naturally. In smoothies, the milk kind of gets pushed aside as the sharpness of the frozen berries and the flavours of your super foods take over. But flavouring nut milk is my current obsession. The texture is smoother and lighter than a smoothie, and enjoyed cold, it is so refreshing. Not dissimilar to a milkshake, flavoured nut milk is one of the easiest, fastest and most delicious ways to get your intake of vitamins, healthy fats and general goodness.  Conventional sugary, creamy milkshakes come in a few standard flavours, such as chocolate, strawberry and banana. If you simply take away the ice-cream and artificial flavourings, add some natural sweetener or some fruit, infuse with some super foods, healing herbs and spices and even add some vegetable juice, you've instantly transformed a traditionally life threatening drink into a tasty way to nourish your body. 

A few of my favourite nut milk flavours include turmeric / goji berry / maca / vanilla and cardamom / avocado / coconut / beetroot, amongst others - some of which you can find elsewhere on the blog. Below is my bedtime favourite. Made with relaxing vanilla and chamomile, which has been used for decades as an even more relaxing sleep aid, and also to treat colds, flu, stomach issues, inflammation and other ailments, this milk is a deeply therapeutic concoction which will work to repair your body after a long day.

INGREDIENTS

1 Cup Almonds, soaked
2 Cups Cold Water (or you can use store bought milk; but make sure it's safe)
1/3 Cup of Dried Chamomile Flowers or Extract (or 2 chamomile tea bags if you can't locate these products)
Pinch of Himalayan Pink Salt, optional
1/2 Teaspoon Vanilla Seeds

Optional
1/2 Teaspoon Coconut Blossom Nectar

METHOD

Add your nuts of choice and the water to your blender and blend on a high speed for 2 minutes. Pour the liquid through a nut milk bag or a jam straining bag, into a jug or large bowl. Return the strained milk (save the pulp for baking, for smoothies or to dry into almond meal) and add the vanilla. Blend again until everything is smooth and pour through a fine sieve into a large saucepan. Heat the milk on a medium heat and add the chamomile flowers, extract or your tea bags. Simmer for 5 minutes, then reduce the heat until it is low. Leave to infuse for 20-25 minutes. Remove the flowers or tea bags, add your choice of sweetener towards the end, mix to combine and strain one last time before serving.

Serve hot off the stove, just before bed, or store in the fridge and enjoy cold.

TAHINI REISHI HOT CHOCOLATE

Sugar Free, Drinks, Breakfastdanielle copperman1 Comment

As kids, you don’t tend to drink much tea or coffee (unless you are my cousin who used to drink milky tea from the age she could use a beaker). In cafes, you always go for the juice, the soft drink, the milkshake or, if you’d been really good, a hot chocolate. Hot chocolate was something i never became addicted to. I craved the smell now and again, and the whipped cream and marshmallows on top, but once they were gone and the drink began to cool, I soon lost interest. There are a number of factors to think about when ordering a hot chocolate, or things can turn out terribly wrong. Is it made with milk or water? Is it made with powder or real chocolate (i.e. is there going to be a soggy clump of chocolate powder at the bottom of my cup)? DOES IT COME WITH CREAM? Even as a child i preferred to make my own. I loved making them at home with my mum and my sisters, my tiny heart skipping a beat if my mother answered “yes” to “did you buy baby marshmallows?”. 

This recipe is a highly nutritious variation of a traditional winter favourite. There are (apologies in advance) no marshmallows, no ‘squirty cream’ and no processed sugar or pre-blended chocolate powder. You may think you know hot chocolate, but this, my friends, is another story. If this drink could only be one thing, it is loving. It will love your body and it will make you, in turn, love everything. Cacao releases happy hormones, increasing positivity and boosting your mood. Maca, as well as adding a butterscotch/malteaser flavour to the drink, is also a mood booster which helps to balance hormones and increase energy levels. Tahini is high in protein which helps repair any damage inside the body. And ghee or coconut oil are anti-inflammatory fats high in antioxidants, helping to boost the immune system. The coconut milk makes this drink rich and creamy, and will provide you with far more nutrients and considerably less hormones, chemicals and antibiotics which you risk consuming from shop bought cow’s milk products. Add natural sweetener like agave, date syrup or coconut blossom nectar to counter the bitterness of the cacao, and your choice of herbs and spices to infuse the milk. It may seem strange to use herbs you might be familiar with using in savoury cooking, but herbs and spices have a host of health qualities, and adding them to a bedtime beverage can do wonders to your sleeping patterns. Sage has been proven to naturally promote sounder sleep due to its sedative properties, and reishi (a herbal mushroom available in powdered form), has been referred to as ‘natures anti-stress antidote’. So, if it’s been a long day and you need to unwind, sleep it off and wake up well, you know what to do…

INGREDIENTS
(makes 1-2 servings)

2 Tablespoons Raw Cacao Powder (can also use 20g solid raw chocolate)
1 Tablespoon Smooth Tahini or Cashew/Almond/Macadamia Butter
1 Tablespoon Maca
1/4 Cup Water
1 Cup Coconut Milk or Homemade Almond Milk
1 Teaspoon Agave, Coconut Palm Sugar or 1 Tablespoon of Creamed Coconut
1 Teaspoon Coconut Oil or Organic Clarified Ghee
Pinch of Himalayan Pink Salt
1 Teaspoon Vanilla Extract
4-5 Fresh Basil Leaves or Rosemary Sprigs, optional
1/2 Teaspoon Reishi Powder, optional
Tumeric, optional
Chili Flakes, optional
1 Cinnamon Stick, optional

METHOD

Pour the milk and water into a medium saucepan. Stir on a medium heat until it begins to simmer gently, then whisk in the cacao powder, tahini or nut butter, maca, agave, coconut oil, salt and your choice of herbs and spices. If you are using creamed coconut, place the sealed bar in a bowl of boiling water for 5-8 minutes, to melt it before adding it to the pan. If you are using fresh herbs, chill flakes or cinnamon sticks, simmer for 15 minutes and sieve the mixture before serving, to separate them. When the cacao and tahini (or nut butter) have dissolved, remove from the heat and serve. Top with homemade coconut cream.

COCONUT CREAM

Ingredients:
1 Tin Coconut Milk
1/2 Teaspoon Vanilla
1/2 Teaspoon Agave or Date Syrup (may not need it as the drink is probably sweet enough)

Method:
Simply add all of the ingredients to a blender and blend until smooth - this will only take a few seconds. Transfer into a jar or container and set in the fridge for 1-2 hours until ready to serve.

+ It is best for make this in advance and store it in the fridge. However, you can spoon the mixture straight into the drink too, as it will all melt together in the end.

    BUCKWHEAT WAFFLES WITH COCONUT CREAM AND CACAO SAUCE

    Breakfastdanielle copperman1 Comment

    This recipe is quite something. I know what you're thinking; a recipe for waffles seems somewhat lost on a blog focussed on nourishing ingredients and healthy recipes. And you're right. A conventional waffle isn't allowed anywhere near this blog, but with a gluten-free buckwheat twist, a lack of sugar and not a mention of toffee sauce or whipped cream, it fits in just fine here. I've reworked this popular breakfast classic so that the words 'waffle' and 'nutritious' can exist in the same sentence.

    Not only is this buckwheat batter packed with antioxidants, protein and healthy fats, it is easy to make, stress-free and straightforward. You don't need a waffle maker (who has one anyway?) and can either make american style pancakes with this batter, or use a griddle pan to imitate the appearance and texture of fluffy waffles. 

    Like all pancakes and waffles, we're most interested in the toppings, lets face it. If you look in the cupboard on Sunday morning and find you are out of flour, you can't make the pancakes that you so wanted to snuggle up in bed with. If you look in the cupboard on Sunday morning and find you are out of maple syrup/raw organic honey/agave nectar/fresh lemons/nutella etc etc, you can't make those pancakes either. It would be insulting. A good waffle deserves a good topping, and a healthy waffle deserves a healthy topping. So for that reason I've provided a nourishing gluten, grain, dairy and refined sugar chocolate dipping sauce recipe, and also suggest you stock up on coconut yoghurt, berries, nut butter, coconut palm sugar and fresh lemon juice, before even thinking about making these.


    INGREDIENTS

    120g Buckwheat Flour
    80g Ground Almonds
    1 Tablespoon Cinnamon
    2 Medium Eggs
    200ml Almond Milk, Coconut Milk or Cashew Milk
    1/2 Teaspoon Baking Soda
    Pinch of Bicarbinate Soda
    2 Teaspoons Vanilla Seeds or Good Quality Extract
    1-2 Tablespoons Cashew or Almond Butter (not essential but advised)
    1 Tablespoon Coconut Oil

    METHOD

    Begin by whisking the eggs, milk and vanilla together in a large bowl, until combined. Add the flour gradually, and follow with the ground almonds, cinnamon, nut butter, salt and baking powders. Whisk again until the mixture becomes thicker and everything is smoothly incorporated. Melt the coconut oil and stir that into the mixture before whisking for a final time.

    eat a teaspoon of coconut oil in a large griddle pan, on a medium - high heat. Choose to make small round waffles (spooning the mixture onto the pan), a large waffle (more or less fill the griddle pan with a square of batter) or use the criss cross technique and drizzle the mixture in lines over itself. I love to create large square waffles and then cut them into 'soldiers' or long rectangles, ideal for dipping into sauce.

    Lower the heat a little and cook each side for about 6-8 minutes, until it is brown and the griddle pan is scolding lines across the surface.

    RICH CACAO DIPPING SAUCE

    INGREDIENTS

    6 Tablespoons Cacao Powder
    2 Tablespoons Coconut Oil
    2 Tablespoons Coconut Milk, solid
    1/2 Teaspoon Vanilla Seeds or Extract
    1 Teaspoon Agave or Coconut Blossom Nectar 

    METHOD

    Melt the coconut oil in a small saucepan and when it has melted, gently whisk in the cacao powder. When the cacao has dissolved, remove from the heat and stir in the coconut milk, vanilla and sweetener of choice. When all of the ingredients are combined and the sauce is smooth and beginning to thicken, pour into a bowl to serve.

    + Other Topping Suggestions

    Lemon infused coconut yoghurt with grated ginger and coconut palm sugar
    Nutella
    Nut Butter
    Agave or Coconut Palm Sugar with Lemon Juice
    Yoghurt and Berries
    Berry Chia Jam
    Wilted Spinach with Cashew Cream Cheese

    CHRISTMAS CHUTNEY

    Snacks, Sugar Free, Vegan, Vegetariandanielle coppermanComment

    Chutney, like jam, is just one of those things that people think they will never see again once they decide to live healthily. Most people assume that cutting sugar out of their diet will be, firstly, impossible, secondly, miserable and thirdly, impossible. But in fact, it is easier than it seems, and you can still enjoy your favourite sweet treats with the help of natural sweeteners, provided by the Earth. Not only are they made without a lot of ingredients (and subsequent health threats), they are made with an abundance of extra nutrients, and have a much more positive effect on your body, mind and overall wellbeing. You don't have to deprive yourself of tasty, sweet treats, and you can enjoy these new-fashioned, nourishing recipes knowing they are doing you good.

    This chutney is perfect on gluten free bread - such as miracle bread - or enjoyed with gluten free biscuits, burgers or crackers - like these savoury sweet potato biscuits, rosemary crackers and celeriac quinoa burgers. Made using seasonal, festive ingredients, this chutney is low in fructose, containing more vegetables than it fruit, and only a minimal amount of sweetener, mainly for preservative reasons. Delicious with a cheeseboard selection, stirred through salads or served with leftovers.

    INGREDIENTS

    1 Tablespoon Coconut Oil
    1 Large Green Apple
    1 Red Onion
    4 Tablespoons Apple Cider Vinegar
    60g Goji Berries
    4 Dates, pitted
    80g Cranberries
    2 Teaspoons Tamari
    1/2 Teaspoon Turmeric
    1 Teaspoon Cinnamon
    1 Teaspoon AllSpice
    1/2 Teaspoon Cumin
    1 Inch Fresh Ginger, grated
    Pinch of Cayenne Pepper
    Juice of Half a Fresh Orange
    1 Red Pepper
    1 Cup Water
    3 Tablespoons Chia Seeds
    1 Teaspoon Ground Coriander
    Seeds from 2 Cardamom Pods
    1 Tablespoon Agave or Date Paste

    METHOD
    Chop all of the fruits and vegetables into small pieces, apart from the berries as they are small enough, then place them all in a large saucepan. Add the water and bring to the boil then simmer for 25-30 minutes. After 30 minutes and when the ingredients have softened, add the herbs and spices, apple cider vinegar, agave or date syrup, tamari, ginger and orange juice. Stir continuously and add a little more water if the chutney is beginning to stick to the pan. You can choose either to keep the chutney chunky, or to blend it for 5 seconds to make it smoother and more of a jam-like consistency. If you do choose to blend it, return it to the pan afterwards and add the chia seeds. If you don’t blend it, add the chia seeds and stir. 

    When the chia seeds have expanded and become soft, pour the chutney into sterilised jars or into bowls if you plan to serve it immediately. Store in an airtight container or jar until to ready to serve. The chutney will last for weeks, and actually gets better over time.

    Serve with Christmas dinner, salads, cold meats or cheese board biscuits.

    PUMPKIN CHICORY LATTE WITH COCONUT CREAM

    Sugar Free, Drinks, Brunchdanielle coppermanComment

    Ever since I discovered Starbucks, Winter became even more exciting to me. I would await their limited edition Christmas menu, eager to get my freezing cold hands on a paper cup of sugary cream (with a hint of coffee). The gingerbread latte, toffee nut latte, eggnog latte and the almond hot chocolate are delicious, warming drinks especially for busy people constantly on the go. I used to order the toffee nut latte and would quickly go about eating the cream - encrusted with toffee sprinkles - before it had a chance to melt. This recipe, however, calls for homemade coconut cream which, in my opinion, is much tastier than the ‘squirty cream’ we all remember from out childhoods. This cream is thicker and doesn’t taste of the confinement of a metal can (or nitrous oxide). It is smoother, creamier and has a mild coconut flavour which is extremely tasty, but for those of you who don’t like coconut, it melts deliciously into the rest of the drink in no time, so you’ll hardly notice it once it’s dissolved. 

    Chicory - most commonly known as a leafy salad vegetable - has been curated into a tasty caffeine-free coffee alternative. It is roasted and ground into a granule-like consistency, and once hot water is added, dissolves into a nutty, earthy, warming, nourishing drink. Chicory has even been proven to aid digestion, so this drink is perfect enjoyed first thing in the morning to get your body working smoothly, and to satisfy your coffee cravings.

    INGREDIENTS
    1-2 Tablespoons Ground Chicory (available in most health food stores including Holland & Barrett)
    1 Teaspoon Maca
    1 Teaspoon Vanilla
    1 Teaspoon Cinnamon
    1/2 Teaspoon Nutmeg
    1 Teaspoon Coconut Palm Sugar
    250ml Pumpkin Milk (choose method below)

    Nut Milk Options:
    1 Cup Almonds soaked
    1/2 Cup Toasted Pecans (or nuts of choice)
    Pinch of Himalayan Pink Salt
    250ml Water
    1/2 Cup Pumpkin, chopped and raw
    3 Tablespoons Chia Seeds (optional)
    or
    250ml Shop Bought Almond or Coconut Milk
    3 Tablespoons Chia Seeds (optional)
    1/2 Cup Pumpkin, chopped and raw

    METHOD
    Start by making the pumpkin juice. Take your chopped pumpkin and juice it. If you don’t have a juicer, blend the pumpkin with 1 cup of water until smooth. Sieve the liquid to remove any large lumps of pumpkin, and set aside the juice. (If you used a juicer, set aside the juice whilst you make the milk)

    For the nut milk, place your soaked almonds, toasted pecans, salt, water and chia seeds into your blender. Blend on a high speed for 2-4 minutes until smooth. Pour the liquid through a jam straining bag or a nut milk bag, into a jug. Then transfer the milk back into the blender, adding the pumpkin juice. (If you are using shop bought, pre-made almond milk, simply blend together the milk and the pumpkin juice). Blend for 1-2 minutes until everything is smoothly combined. Pour the milk through a sieve into a medium saucepan and add the ground chicory, maca, vanilla, cinnamon, nutmeg and coconut palm sugar. Stir with a wooden spoon, simmering on a medium heat, for 12-15 to infuse the milk fully. When the chicory has dissolved and the flavours have combined, sweeten to taste and serve.

    TOP WITH
    A Generous Dollop of Coconut Cream (recipe below)
    Toasted Pecans
    Chia Seeds
    Cinnamon
    Coconut Palm Sugar

    COCONUT CREAM

    1 Tin Coconut Milk from the fridge (strictly the solid part only)
    1 Teaspoon Date Syrup

    METHOD
    Spoon the solid part of the coconut milk into a blender. Save the liquid for making smoothies, porridge or chia seed puddings, don’t let any into this recipe. Add the date syrup and blend on a low speed until the ingredients are combined smoothly. (You can, alternatively, place both ingredients into a bowl and mix, whipping vigorously, to combine the two). Pour into a bowl or container and place in the fridge to harden for 1-2 hours. Serve either in scoops (will need 2 hours to set) or as a double cream alternative (no need to set).

    HOT TODDY

    Sugar Free, Drinks, Brunchdanielle coppermanComment

    I first tried a hot toddy at a festival in Wales, in a tent, at a temperature below freezing. One sip and I soon forgot about my frozen feet and was in perfect harmony. This recipe does’t call for alcohol but as it’s christmas, you should feel very free indeed to add it in yourself (rum, whiskey or bourbon). This recipe is an excellent remedy for the winter months, containing immune boosting orange and medicinal ginger. One essential piece of advice for staying healthy this time of year is to always have a drink with you. Drink plenty of water to keep hydrated and hot, herbal teas to keep you warm, as well as fresh herb and spice concoctions to cleanse your body, nurture your immune system and flush out any toxins. If you have a cold or a sore throat, this recipe is soothing, warming and healing and promises to get you back in good health immediately. The cayenne pepper may seem a little outlandish, but this spice has been used for generations in treating ailments, such as flu, colds, migraines, headaches, heartburn, sore throat, tonsillitis, nausea and much, much more. It is an incredibly cleansing and detoxifying ingredient, so to get the most out of your toddy, be sure to include it. It is also known as a circulatory stimulant, which heats the body and kick starts the digestive system. Combined with honey, lemon and ginger, this drink is the ultimate detoxifying beverage, perfect to keep you functioning throughout the winter, or to relieve symptoms you may already be experiencing as an effect of the cold weather.

    INGREDIENTS
    Makes One

    1 Teaspoon Raw honey
    1/4 Cup Fresh Ginger Juice (see METHOD for a blended alternative, or use whole grated ginger to infuse the drink and then sieve it)
    1/2 Teaspoon Fresh Lemon Juice
    1/2 Cup Water
    1 Tablespoon Fresh Orange Juice, optional
    Pinch of Cayenne Pepper
    1/2 Teaspoon Ground Ginger
    1/2 Stick Cinnamon
    1/2 Teaspoon Nutmeg
    2 Cloves
    1 Star Anise
    Handful of Cranberries, to serve

    METHOD

    If you are making the ginger juice, start by juicing a few inches of fresh ginger, or if you don’t have a juicer, place the ginger and the water into a blender and blend until smooth. When your ginger is juicer or liquidised, transfer to a medium saucepan. Add the other ingredients and bring to the boil, then reduce the heat and simmer for 12-15 minutes, to ensure all of the flavours from the spices are absorbed. Add more sweetener if necessary, or more lemon if the mixture is too sweet. You can also add freshly squeezed apple juice for a sweeter drink. Add the alcohol, if using, and simmer for a further 5 minutes, then sieve the liquid into a jug and serve instantly

    PUMPKIN PIE AND A POP UP

    Sugar Free, Vegetarian, Gluten freedanielle copperman6 Comments

    My first and only experience of pumpkin pie up until now was at my best friends house around the age of 13. With an american father, Thanksgiving is a big deal in their house, but I’d never really celebrated it before. At an awkward age of growth spurts and secondary school I almost didn’t even try the pie and tried to turn down the offer politely. It didn’t look especially appealing and i’d never tried it before, so naturally assumed it couldn’t be that special. Thankfully, her mother persuaded me and just one mouthful of that warm, homemade pie has remained a vivid memory in my mind ever since. I think a section of my brain is dedicated entirely to food, and times or occasions associated with certain foods. Sometimes i can even remember a conversation or event simply because i remember the food we were eating, or the restaurant we were in at the time. I can still see that pumpkin pie, fresh out of the oven, sitting on the countertop and can still smell the warmth of its spices. The sheer brilliance of pumpkin pie makes me wonder why it has taken me this long to attempt it myself. It is brilliant enough made with cheap pre-made pastry or shop-bought in festive packaging, but is even more brilliant if you make it by hand, with fresh pastry, and make it without any unnatural ingredients. So if you like that cream, the sugar and the buttery base, look away. You’re not going to like this version. Well, you’re not going to like the sound of this version, but if you do decide to trust me, you’ll realise it tastes just the same, if not better, than what you’re used to. 

    Before changing my diet i enjoyed baking brownies and rice crispy cakes on a regular basis - in fact, so often that i knew the recipes backwards, upside down and read with my eyes shut. I’d mastered two very amazing recipes, and they were easy, so making a pie seemed like an impossible task - some kind of art form i was certainly incapable of and which was definitely out of my league. But since i now use vegetables in baking and know how to make pastry with nuts and without gluten, I felt it was about time i revisited that moment in my best friends kitchen, embraced this seasons most delicious ingredients and made that classic holiday favourite, with a lot of things taken out, but with a whole lot of other good things added. 

    It’s hard for me to remember exactly how mama coleman’s pie tasted, but to me this one is all that a pumpkin pie should be. The base is different, as it is not real pastry. It is made without butter and with no flour - just nutritious nuts and nourishing coconut oil. Where most pies (especially shop bought pies) taste smooth and artificial, the base of this pie is crunchy, nutty and flavoursome. The filling is amazing, especially for people who are intolerant to gluten or just generally don’t desire the feeling of fullness that comes as a side effect of eating cakes. The filling is so smooth and light and, made with coconut oil and coconut milk, is a kind of creaminess you just can’t find in normal, artificial desserts. If theres one thing you make this winter, let this be it. Far better than chocolate, far better than mince pies and far better than the pumpkin pie you had last year. With this recipe, you can have your cake/pie/cheesecake/vegetables and eat them, all at once. Blissfully unaware that you are eating your way through the holidays to a healthier New Year, thanks to all the vitamins and minerals in pumpkin which will keep your immune system in check this winter. Eat up, it’s basically medicine. You neeeeeed it.

    INGREDIENTS

    Crust
    1 Cup Walnuts
    1/2 Cup Pecans
    1 Cup Buckwheat Flour
    1/2 Cup Coconut Oil, room temperature
    1/3 Teaspoon Salt
    1 Teaspoon Vanilla Extract
    2 Tablespoon Agave or Date Syrup
    1 Teaspoon Cinnamon

    Filling
    2 Cups Pumpkin, chopped (squash will work too) (if you haven’t the time or patience, buy some organic pumpkin puree from a local health food shop)
    2 Tablespoons Agave or Date Syrup
    1 Tablespoon Coconut Palm Sugar
    1/3 Teaspoon Salt
    1 1/2 Tablespoons Cinnamon
    1 Teaspoon Vanilla Extract
    1/2 Tin Coconut Milk (the solid part only)
    4 Tablespoons Coconut Oil, melted
    1 Egg
    2 Teaspoons Maca, optional
    1 Teaspoon Lucuma, optional

    METHOD

    Heat the oven to 200c.
    Start by roasting the pumpkin for the filling. Remove the skin and place in a roasting dish with a little splash of olive oil or some coconut oil, and roast for 25-35 minutes. It needs to be as soft as possible.

    Crust
    Once the pumpkin is cooked, reduce the oven temperature to 160c.

    Blend the nuts in a food processor or blender until they become a fine flour consistency. Pour into a medium bowl and add the flour, salt, vanilla and cinnamon. Mix together with a wooden spoon, then add the coconut oil, combining with your hands. The mixture should begin to form a dough. Make the dough into a ball and it should hold its shape. Take a round baking tray or cake tin, roughly 20cm in diameter (you can also use a rectangle dish if you don’t have a round one) and grease the bottom and the sides with a light coating of coconut oil. Press the dough into tin, making the base no more than 1cm thick, and making sure to press the dough around the sides too. Use a fork to pierce the dough in the middle, and bake for 15 minutes, until it begins to brown, and until it is dry to touch.
    Whilst it bakes, make the filling.

    Filling

    + TIP: Pumpkins with paler skins generally taste nicer and have a smoother less stringy texture when cooked. Look for crown princes or any with a greyish/blueish skin.

    Take the cooked pumpkin and place it in your blender or food processor along with the rest of the filling ingredients. I strongly advise using the egg and also maca if you have it, as the egg provides a vanilla-y flavour and a smooth texture and the maca adds an incredible malty caramel flavour. Blend all of the ingredients together until the mixture is smooth. Add a little more coconut milk or oil if the mixture needs help getting smooth.

    When the base is cooked, leave to cool for 5-10 minutes and then pour the filling mixture into it. Spread the filling evenly across the pie base, ensuring it reaches the sides too. Return to the oven and cook for 40 minutes, until the middle of the filling is firm to touch. If it is still quite wet or gooey to touch, leave it to cook for a little longer until you can be sure it is cooked through. The top should begin to brown and crack a little, and you should be able to stick a knife in the centre and bring it out clean. 

    Let cool for at least 20 minutes. I prefer it from the fridge as the filling becomes a wonderful consistency, but it is also delicious enjoyed warm. Serve with coconut yoghurt or coconut cream, fresh berries or a warm berry compote.

    + Save the Seeds 
    Pumpkin seeds also carry a lot of nutrients, so don’t throw them away. They are high in protein and fibre and also contain tryptophan which is a chemical compound that triggers happiness and positivity and reduces stress. Pumpkin seeds also contain anti-inflammatory properties and essential vitamins and minerals. Toss them in coconut oil or olive oil and your choice of natural sweetener and spices, or use nutritional yeast, tamari and dried herbs and spices to make a quick a savoury snack.

    BLEND AND PRESS POP UP

    I am excited to announce that next weekend i will be popping up and taking over Blend and Press in Neals Yard. I will be running an exclusive Model Mange Tout brunch menu, and i will be there from 10.30-1.30pm. Pop in and say hi, and choose from my nutritious gluten, grain, dairy and refined sugar free menu. I will be serving Cacao Chia Porridge with Almond Sauce and berries, Sweet Potato Cashew Pudding with Christmas Qnola, Cranberry and Rosemary Compote and Toasted Chestnuts, and Buckwheat Pancakes with Coconut Cream, Tahini and Cacao Sauce.

    Prices start from £4.95. Hope to see you there! Come in, keep warm and wake up well!

    GOJI AND TOMATO CHILI JAM

    Snacks, Gluten freedanielle coppermanComment

    The nostalgia that this recipe triggers is almost unbearable. I remember a time when I was still at school - a stage in my life where a chocolate doughnut was acceptable at 11am. I always got away with eating terribly unhealthy food and people always used to joke about where I put it, as i never used to gain weight. As i grew up i began to think about diet a little more, but not nearly as much as i ought to have. In my opinion, there is not enough food education available to children and i never really thought about healthy eating. I never gained weight, so there was never much urgency in me becoming healthy. 
    The memories that flood back when i think of chilli jam are embarrassing to say the least. Along with the discovery of alcohol came the side effect of ‘drunk munch’. Not only did it become acceptable to eat copious amounts of food just hours before you’d usually be waking up, it became almost mandatory. I grew up in the countryside, out in the sticks just outside of Bath. My best friend, Olivia, lived in town, so we always crashed at her house after a night out. I used to tell myself it was for convenience and ease, but looking back I’m beginning to think it probably had something to do with her mum’s homemade chilli jam. We’d get home, have some chilli jam, some cheese and some tea (a combination only acceptable/appetising when entirely under the influence) and put the world to rights.

    + Tomatoes are abundant in antioxidants and their rich, red colour indicates their high content of lycopene. Lycopene has been proven to protect against diseases such as prostate and breast cancer, and supports healthy cellular functions in the skin, reducing roughness and making the skin smoother and more vibrant. When levels of lycopene are high in the body, oxidative damage is reduced, which in turn reduces inflammation.

    INGREDIENTS
    Makes one medium jar of jam

    200g Cherry Tomatoes
    One Fresh Chilli, chopped
    1-2 Teaspoons Chilli Flakes
    100g Goji Berries
    2 Red Peppers
    1 Teaspoon Grated Fresh Ginger or Ground Ginger
    1 Clove Garlic, crushed
    1 Tablespoon Chia Seeds
    Salt
    1 Teaspoon Apple Cider Vinegar
    1/4 Cup Agave, Organic Honey or Coconut Palm Sugar

    Optional:
    Grated Apple
    Grated Fennel
    2 Tablespoons Fresh Orange Juice

    METHOD
    Chop the tomatoes, chilli and peppers and add them to a medium saucepan with the goji berries and a splash of water. Leave them to simmer on a low heat, stirring continuously. After about 10 minutes, add the rest of the ingredients to the pan. Leave to simmer for about 20-30 minutes, stirring continuously so the mixture doesn’t stick to the pan. After about 30 minutes, you should be able to draw a line through the mixture with a wooden spoon. If the mixture is too wet, the line will disappear, so continue to simmer until the mixture thickens. 
    Once it seems thick enough, you can either run the mixture through your blender to bake it smoother, or leave it as it is. It won’t be very chunky at all as the vegetables will have become completely immersed. 
    Season to taste. If you like it a little sweeter, add more honey or coconut sugar. Store in an airtight container in the fridge.

    SMOKED SALMON PATE

    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.

    INGREDIENTS
    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

    Optional:

    Nutritional Yeast

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

    METHOD
    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.

    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.

    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.