WELL BEING & OTHER STORIES

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

festive

All-Natural Miso Almond Fudge

Vegan, Sweets + Desserts, Snacks, Recipe, Gluten freedanielle copperman1 Comment
DSCF5360.jpg

This recipe is so, so easy and, I mean, it’s just the dream. Not only is it simple and stress-free to make, it’s also all-natural, completely sugar-free, and high in functional nutritious ingredients. With almonds and coconut oil, this fudge recipe holds incredible benefits with high levels of healthy fats and protein, which support cell function and repair and growth of muscles, hair, skin and nails. I just love it. I keep pieces in the freezer for a quick snack and for a safe burst of energy during the day, before a workout or as an afternoon/evening snack that won’t spike my blood sugar levels too much. The miso bring a deliciously rich, salty flavour; you’ll see what I mean.

Components

150g dates (ideally medjool)
1 heaped teaspoon white or brown miso paste
3-4 tbs (about 30g) coconut oil, melted
150g almond butter (can use other nut butter if desired)

+ You can make these without miso, and use a pinch of salt instead; I just used it as it adds a nice, unique flavour.

Method

Simply blend all of the ingredients together in a food processor, on the highest speed. If you don’t have medjool dates and if the ones you do have seem a little tough, soften them by placing them in a bowl and covering with boiling water for a few minutes. The drain them and pat them dry, squeezing out any excess liquid before then blending in your food processor with the other ingredients.

Blend until the mixture forms a smooth and sticky paste. It should blend into a smooth doughy ball. Remove from the food processor and spread out into a shallow dish or tray. I used a tuppaware dish for mine as it was small enough to make slightly thicker pieces. Use your hands or the back of a spoon or spatula to spread the mixture across your dish or tray evenly, making it about 1-2cm high. Make sure it is completely compact. Place in the freezer for about 1-2 hours, until stiff.

Once completely stiffened, slice with a sharp knife into small individual fudge-like pieces. You could also slice into bar shapes, if desired.

Return to the freezer and store them here until ready to eat. I like mine quick tough and fudgy, but if you prefer them a little softer, remove from the freezer a few minutes before you wish to enjoy them. Alternatively, you could store in the fridge instead.

Enjoy!

Festive Favourites ~ Archived Recipes from Over the Years

Recipe, Autumn, Winterdanielle coppermanComment

Conscious Gift Guide ~ Christmas 2018

Beauty, Essentials, Lifestyle, Natural Living, Style, Sustainabilitydanielle coppermanComment

This year, a lot of my family are planning to buy gifts for others from charity or second hand shops, or from charity websites where you can buy presents to be sent to people in need, sort of on behalf of your own friends or family (like this website here). Our thinking is that none of us actually really need anything new, and instead of accumulating more stuff and potentially creating more waste, we thought that buying from charity shops was a more sustainable way to do things this year. Don’t get me wrong, we will be buying some things from new, but the focus this year is on what we can find that someone might not especially need but might just like. It feels more creative and somehow more thoughtful.

Granted, you can’t find something for everyone in a charity or second-hand shop, and some people might even be offended to receive someone’s hand-me-down’s, so for other ideas (most of which are ethical / sustainable / organic / eco-friendly / natural), read on.

Goop Exfoliating Instant Facial Mask; the perfect addition to winter skin routines, made with natural ingredients, of which 86% are organic.

Aquis Quick Dry Hair Towel. Such a staple in my daily routine and an ideal gift for anyone into the latest (and healthiest) beauty hacks.

Totally obsessed with this. Apparently, they’re believed to improve energy levels, clear the air of a space, aid sleep, reduce static and electromagnetic energy and reduce stress. It also looks nice and makes my space look more warm and welcoming, so I’m sold.

A gift that’s not just for Christmas. I’ve recently been enjoying the Barbican membership in a quest to get out more and do and see new things, and with all the perks, i’m hooked.

This exfoliating coconut shell face mask.

Anything from here.

This, these, this, this, this, this, this, these and this. Oh, Missoma just has an answer to everything. And even, now, a tray for your trinkets.

Another tray for your trinkets.

For the ‘him’s out there: essential oil shaving cream and soothing essential oil post-shave balm.

Stocking fillers in the form of functional natural nourishment.

Spread sustainability this Christmas, with a Keep Cup for everyone you know. Makes a lovely gift for anyone trying to make more environmentally conscious choices.

These Himalayan pink salt tea light holders.

Cos no one can ever have too many crystals.

Rituals' Ayurveda Candle for inner calm and aligned doshas.

Someone you know has got to love these.

Give beauty lovers something new and natural (and aesthetically pleasing) to try.

Had to drop it in somewhere, didn’t I?

Always love discovering new sustainable clothing brands, and have been living in this, made from recycled materials, all Autumn.

Incredible skincare alert.

One of my favourite recently-discovered activewear brands (especially their collections made from Econyl (ocean plastics up-cycled into a unique eco-friendly thread technology)).

This Goop travel wrap (100% cashmere) is coming everywhere with me. I wear it as a scarf or use it as a wrap to keep warm around the house and on long-haul journeys. Perfect for pretty much anyone.

Palo santo and / or sage, for end-of-year cleansing and new year intention setting.

Anything for anyone from here. I’ve especially been loving this.

These for all the hot drinks to come. Definitely toddy appropriate.

This, this or this for new home owners.

Explore Catch Rhys for eco jewellery. I’m obsessed with their simple, minimal chains.

Can’t recommend Angelica Retreat’s Zone Face Lift Facial enough.

A biodegradable phone case. Clever right?

This frame was a hit with my mum as part of her birthday gift last month.

These or these would make wonderful stocking fillers for spiritually curious, and / or those looking for a little grounding, guidance and clarity as they leave behind 2018 and enter the new year.

For candle lovers who just can’t get enough.

Frederic De Malle for a unique selection of perfume, and such a variety to cater for each and every recipient on your gift list this year. The Dries Van Noten is my current fave.

Rose quartz coasters, anyone?

Some old and new book recommendations: this one, this one, this one, this one and this one. And most importantly, this one.

* My ethos and approach to natural living is to try your hardest to make conscious, sustainable and natural and nourishing decisions as much as possible, but in the modern world in which we live, it’s not always possible or, even, preferable. Whatever I buy new tends to be natural and / or sustainable, but there are the occasional items I am given or I choose to try which are not so pure of heart. That’s why you’ll sometimes find a combination of natural / sustainable and not-so-natural / sustainable suggestions in my posts.

Ginger Biscuits with Raw Chocolate and Clementine Pieces

Anytime, Gluten free, Dairy Free, Recipe, Snacks, Sugar Free, Sweets + Desserts, Vegan, Winterdanielle copperman2 Comments

I improvised with this recipe in desperation the day before an event I hosted last weekend, and thank god they turned out to be a huge win. I always loved gingernut biscuits as a child, and so it is with great pleasure that I present to you this healthier and all-natural variation, which, IMO, is better than the shop-bought ones I used to crave.

These biscuits are so crunchy and bake to perfection, and unlike most processed biscuits are a) only gently sweet (and only sweetened with natural and nutrient-rich sweeteners) and b) gluten-free and c) made with only 5 main ingredients, and absolutely no additives / flavourings / preservatives or anything else funky you wouldn’t recognise.

I personally love the ginger, but you could also leave the ginger out and / or swap for other spices (such as cinnamon, vanilla or cardamom).

Components

For the biscuit

200g gluten free oat flour (gluten-free oats ground in a food processor until they resemble a fine flour consistency)
50g coconut sugar
60g coconut oil
50ml natural syrup (like date syrup, coconut blossom nectar, maple syrup or organic / raw honey)
Pinch of salt
2-3 tablespoons ground ginger (to taste)

For the chocolate layer

100g cacao butter (a combination of part cacao butter, part coconut oil will also work)
Pinch of sea salt
40g cacao powder
1 tablespoon coconut sugar or natural syrup (see above for options)

To top (optional)
Crushed hazelnuts or other nuts
Halved or full clementine segments (or other fresh or dried fruits)

Method

Preheat the oven to 160c.

Start by making the biscuit. Combine all of the ingredients in a food processor until they form a crumbly dough. The mixture should stick together compactly when pressed with the back of a spoon or spatula, or when squeezed between your fingers.

Tip the mixture out onto a flat baking tray. You can grease the tray with a little coconut oil, but I didn’t feel the need to, and the biscuits didn’t stick. Spread the mixture out evenly across the baking tray and then press down with the palm of your hands, your fingers and fists - whatever works for you. The aim is to make the mixture completely compact, pressing it together and spreading it evenly to about 0.5mm in thickness. Pat the mixture and bring the sides in as much as possible, then when the mixture is as flat, even and compact as you can get it, use a sharp knife to gently slice off the edges (which will look slightly uneven and loose) to make them clean-cut and straight.

Next, use the same knife to gently score the mixture into biscuit shapes. I use the knife to make small rectangle shapes, but you could make squares or other shapes, or use a cookie cutter if you’d prefer. Ensure the knife cuts through to meet the baking tray rather than just lightly scoring the mixture, as this will make it much easier to break the cookies apart when they have baked.

Place inside the pre-heated oven and bake for 12-20 minutes. The baking time will depend on the thickness of your biscuits. Just keep an eye on them after 10-12 minutes, and if they still feel a little soft, leave them baking for a little longer. The edges should begin to brown slightly. If you aren’t sure if the biscuits are done, try to break an edge piece off and leave it to cool for a few minutes before testing. It should be crisp and crunchy, and ideally not chewy - unless you prefer them a little chewy in which case, remove from the oven slightly earlier.

When you are happy with the baked texture, remove from the oven and allow to cool for a few minutes before carefully breaking the biscuits apart along the lines / cutter shapes you made before baking.

Set aside on a cooling rack to cool whilst you prepare the chocolate.

To make the chocolate, fill a small saucepan with water and bring to the boil. Place a heatproof bowl on top of the pan (creating a double boiler), then add the cacao butter and salt.

Once the cacao butter has melted, remove from the heat and whisk in the cacao powder. Add your natural sweetener and whisk again, until combined.

Allow to cool for about 5-10 minutes ideally, and then, one by one, dip the biscuits into the chocolate, on one of the flat sides only. Place immediately in the freezer on a tray or plate, and repeat until each biscuit as been dipped. After about 5-10 minutes in the freezer, double dip, to get a thicker layer of chocolate. This time, before placing in the freezer to set, sprinkle with your crushed nuts and fruit - if using. Then, this time, place in the fridge in an airtight container to set and store them hear until ready to eat (you can also store at room temperature but the chocolate may soften a little, depending on the temperature of the surrounding area).