WELL BEING & OTHER STORIES

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

Breakfast

Qnola - Now Available on Ocado

Breakfast, Essentials, Paleo, Wake Up Well, Qnola, Vegetarian, Vegandanielle coppermanComment
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I’m super excited to announce that our full range of Qnola Breakfast Goods are now available on Ocado online. That means better distribution, nationwide, and all at the click of a few buttons. Since starting the business in 2014, it has been a dream of mine to produce and distribute Qnola to the masses and to reach more people and change the way we wake. If you haven’t yet been able to try Qnola, I hope our partnership with Ocado makes it more accessible for you.

The largest online supermarket, Ocado is passionate about delivering an exciting variety of innovative brands right to your doorstep. They carefully select their range of products meaning you'll always find a balance of unique and everyday items.

Ocado help small brands (like us!) reach more customers and we couldn't be more excited for Qnola to make it onto more breakfast tables across the country.

Spread the word, tell your friends and enjoy waking up well with even more ease! And please, if you have a few seconds, leave us a star rating or a short review - it means the world to us!

Well Being Book Recipe ~ Double Sweet Corn Fritters with Eggs & Avocado

Breakfast, Brunch, Lunch, Recipe, Vegetarian, Well Being Bookdanielle coppermanComment
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This recipe is perfect for low-energy mornings because, whilst it looks and tastes impressive, it is simple to prepare. The sweetcorn fritters stand in for conventional breakfast carbs and bring more nutrition to the table. For a very simple option, pair them with avocado or for something more extravagant, serve them with poached eggs, a selection of homemade dips, seaweed salad or greens and pickles or Sauerkraut (pages 316–317). Bacon, Coconut 'Bacon' (page 313) or smoked fish also make a nice addition.

Serves 4 (makes 6–8 fritters)

Components

4–8 eggs
2 avocados
1 tbsp lemon juice (optional) pinch of salt (optional)

For the sweetcorn fritters

350g corn kernels, cooked and cooled 1 large egg (or 1 tbsp chia gel, page 81) 1 tsp ground or freshly grated turmeric pinch of sea salt
2 tbsp extra virgin olive oil, plus extra for frying
60g buckwheat flour
1⁄2 tsp baking powder
small handful of fresh coriander leaves (or other fresh herbs) freshly ground black pepper

Elevate it:

1 tsp shilajit powder, 1 tsp spirulina powder, 2 tbsp golden linseeds or chia seeds

Method

First, make the fritters. Place 100g of the corn in a blender and add the egg or chia gel, turmeric, salt and oil. Add any elevate ingredients, if using, and blend on a high-speed for 30 seconds, until it forms a thick, creamy paste. Once smooth, transfer to a bowl, add the remaining corn kernels, flour, baking powder and coriander (or other fresh herbs) and stir to combine. Season to taste with salt and pepper.

Heat a little oil in a large frying pan over a medium heat and, once warm, spoon 3–4 large ladlefuls of batter – spaced apart to avoid them merging into one – into the pan. Flatten slightly with the back of a spoon and cook for 1–2 minutes, until brown and crisp, then flip and cook the other side for 1–2 minutes, until crispy. Repeat until all the batter has been used up.

Meanwhile, scramble, fry or poach your eggs. Next, prepare the avocado: cut each in half, remove the stones, and either slice thinly, lengthways, and scoop out the flesh, or into a bowl and mash with the lemon juice and salt.

Add cooled fritters to packed lunches in the place of sandwich bread.

Well Being Recipe Series - Salted Vanilla + Walnut Smoothie

Video, Breakfast, Drinks, Recipe, Vegan, Vegetarian, Wake Up Well, Well Being Bookdanielle coppermanComment

This recipe can be found in the Morntime section of my book, on page 63, and is one of my go-to smoothies all year round. Nut-rich without being heavy on the digestive system, it is simplified nourishment at its most delicious. I love starting the day with a liquid as less energy is used up on the body's digestive processes (meaning more energy can be allocated to other functions), and nutrients are delivered, received, sorted and absorbed even more quickly and efficiently than solid food.

This smoothie is super creamy and is more like a milkshake. It is high in protein, fibre, healthy fats and antioxidants, and contains beautifying ingredients responsible for glowing skin (such as walnuts, almonds and maca).

In the book, the recipe contains avocado flesh too, and the ice is added halfway through the blending process, but I forgot the avocado this time and blended the ice with the other ingredients. Both turn out pretty much the same.

Serves 1

Components

200ml filtered water or plant-based milk
100g banana, sliced and frozen
2 tbsp avocado flesh (optional)
30g raw walnuts
20g tahini or nut butter (I used almond) 
20g raw almonds (with or without skin) 
1⁄2 tsp ground cinnamon
2g vanilla powder
2 tbsp hemp seeds or linseeds (also known as flaxseeds)
1 tsp maca powder
0.5–1g salt
1 medjool date
6–8 ice cubes 

Elevate it with:
Adaptogen powders suited to your current mood / needs
1/2 teaspon chia seeds
1/2 teaspoon charcoal powder
Small handful of fresh spinach

Process

Measure all of the ingredients into your blender. 

Blend on a medium speed for 1-2 minutes, until smooth.

Serve instantly.

Well Being book is out now - get your copy here.

Pancake Day Edit; 2018

Breakfast, Brunch, Dairy Free, Gluten free, Recipedanielle coppermanComment

Pancake day is upon us and, although I'm not excited to quite the same level as I used to be, I am excited. I'm currently back in my hometown of Bath for a few days, where most of my pancake day memories thus far have been made, and whilst I wont be dousing my former 3-ingredient crepes with maple syrup and nutella, I will be celebrating the occasion with buckwheat flour, almond milk and banana based pancakes, and perhaps a green pancake with a variety of savoury toppings for dinner.

This year's pancake edit includes of a selection of sweet and savoury pancake options, varying from American-style pancakes to crepes. The recipes are made using 100% natural ingredients and are all gluten, dairy and refined sugar free, but are incredibly adaptable, so if you don't have an issue with wheat, gluten, dairy or sugar, you can easily switch any alternative flours and plant-based milks with standard plain or self-raising flours and cows milk.

Sweet

Light + Fluffy Quinoa Crepes

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Components

100g Cooked White Quinoa
1 Egg (2 will work if you want a higher protein option)
100ml Nut or Plant Based Milk (I like to use pure almond milk)
40g Buckwheat Flour (can also use quinoa flour or any other gluten free flour you have to hand)

Process

Simply measure all of the ingredients out and add them to a blender. We like to add the wet ingredients first so the flour and quinoa don't create a paste around the blade. Blend on a slow to medium speed for 30 seconds, then increase to the highest speed for 1 minute, until the mixture is entirely smooth and creamy and there are no lumps of quinoa. 

Heat about 1/2 teaspoon coconut oil in a frying pan and use a large spoon, ladle or jug to pour the batter onto the pan. Rotate the pan to allow the batter to spread as widely and evenly as possible. If it is too thick, the pancake may not cook through. Cook over a medium flame and carefully slide a spatula around and underneath the edges of the pancake to ensure the mixture doesn't stick to the pan. When the underside feels cooked or when the edges begin to brown, flip the pancake and cook on the other side. You may want to flip several times to ensure the pancakes are good evenly. 

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Banana Surprise Pancakes from Well Being Book

Components

220g buckwheat flour
1 tbsp coconut sugar, plus extra to serve
1 tsp baking powder
pinch of salt
1 egg
220ml plant-based milk
2 ripe bananas
3 tbsp coconut oil, melted (or butter / olive oil)

Elevate it:
1⁄2 tsp ground cinnamon or cardamom,
3 tbsp cacao powder (for a chocolatey version)
handful of raw chocolate chips
1 tbsp hemp seeds or golden linseeds

Process

Combine the flour, sugar, baking powder and salt in a bowl. In a separate bowl, whisk the egg and milk until pale and fluffy. In another bowl, mash one banana until almost puréed.

Gradually add the wet mixture to the dry ingredients, whisking constantly. Then add 1 tablespoon melted coconut oil (or butter) and the mashed banana and whisk a final time. If using, add any elevational extras you like, stirring through the mixture to distribute evenly.

Heat about a teaspoon of the remaining oil in a large frying pan over a medium heat. Whilst it heats, slice the second banana into rounds, about 1⁄2cm thick. Place 2–3 banana rounds onto the surface of the frying pan and cover with about 3 tablespoons of the batter. Repeat until you have 3 pancakes in the pan. Cook for about 1–2 minutes or until air bubbles begin to appear, then flip the pancakes over with a spatula and cook the other side. Cook for about 2–3 minutes in total, flipping back and forth a couple of times to ensure they are cooked through and each side is golden.

Slide the pancake onto a large plate and keep warm in the oven on a low heat whilst you use up the rest of the batter, piling each fresh pancake on top of the last, and keeping them all in the oven to keep warm. Serve as a stack or on individual plates with a selection of your favourite toppings.

Savoury

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Spinach and Courgette Crepes

Components

500ml coconut drinking milk or almond milk
3 eggs
220g buckwheat flour
250ml water
1 tbsp melted coconut oil, plus extra for frying
pinch of salt
2 large handfuls of spinach, watercress or other leafy greens
1 tbsp fresh basil leaves
1 large courgette, grated

For the filling
1 fennel bulb, thinly sliced
3 tbsp extra virgin olive oil
400g tinned chickpeas, drained and rinsed
2 tbsp tahini
1 tbsp nutritional yeast
1 avocado, peeled, stoned and sliced

Elevate it
1⁄2 tsp spirulina, wheatgrass or chlorella powder

Process

First, make the fillings. Arrange the fennel slices on a baking tray, drizzle with 1 tablespoon of the olive oil and sprinkle with a little salt. Bake for 45–50 minutes, until juicy and crisp around the edges Put the chickpeas in a bowl, add the tahini, 2 tablespoons of the olive oil, nutritional yeast, a generous pinch of salt and pepper, and stir to combine. To make the pancake batter, put the milk and eggs in a high-speed blender, then add all the remaining ingredients apart from the oil and blend on a high speed for 1–2 minutes, until the mixture is smooth and develops a pale green hue. Leave in the jug of your blender for easy pouring. Heat the coconut oil in a large frying pan over a medium heat and, once melted and hot, pour in a ladleful of batter (about the size of your outstretched hand), rotating the pan to coat the base evenly. Cook for 2–3 minutes on each side. Repeat this process until you have used up the all the batter. Take one pancake at a time and line your fillings down the middle of it, starting with the fennel, then 1–2 tablespoons of the chickpea mixture and finally some slices of ripe avocado. Serve immediately.

These Smooth Sweetcorn Pancakes

 

Serving Suggestions

Enjoy sweet pancakes or crepes with a selection of raw honey or other natural sweeteners of choice, fresh citrus juice (lemon, lime, blood orange), superfood powders, spices, fresh herbs, homemade nutella or chocolate spread, nut butters, whipped coconut or cashew cream and fresh fruits. Bulk up your savoury options with a wholesome combination of avocado, tahini, raw or roasted vegetables, fresh herbs, nutritional yeast, pesto and hummus.

Coconut Milk Chocolate Spread

Components

150g tinned coconut milk (the solid part)
40g cocount milk liquid
60g coconut oil (room temperature/soft)
25g cacao powder
40g medjool dates, pitted
5g coconut nectar or other natural sweetener of choice
5g vanilla essence, paste or powder
pinch of salt
5g maca powder
30g raw macadamia nuts (or other nuts of choice - cashews also work well)

Process

Start by blending the coconut milk and coconut milk liquid with the cacao, dates, vanilla and salt for 1-2 minutes until smooth. Next, add the nuts and blend on the highest speed for a further 1-2 minutes. Finally, add the coconut oil and blend for a final time until smooth.

Or this chocolate avocado spread.

 

 

Hang Happy Juicer-Free Orange, Ginger + Turmeric Reviver

Anytime, Breakfast, Drinks, Recipedanielle coppermanComment
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Whether you drink or not, you can still experience hangovers as a result of overdoing just about anything. The exact definition of a hangover is 'headache and other after-effects caused by consuming [alcohol] in excess'; but i think this situation arises from over-indulgence in many things. I for one have definitely experienced my fair share of sugar hangovers, dairy hangovers and even caffeine hangovers. The truth is, once theres too much of something our body doesn't exactly need circulating our bloodstream, it is our body's sole focus to get rid of it, and whilst it flushes out what it doesn't need, several other systems in the body shut down, and this is where we begin to experience a feeling of unwellness.

Whatever it is you're hungover from, this tonic is the ultimate system flusher [for want of a better phrase] and it assists the body's natural responses and efforts to neutralise the bloodstream and to get the body back to a state of homeostasis. Turmeric and ginger are powerfully cleansing and detoxifying, whilst oranges, I'm sure you all know, are high in vitamin C - great for boosting the immune system. The inclusion of a citrus fruit like lemon or lime also helps to neutralise the level of acidity in the body, and getting all of these benefits in liquid-form means they're far more easily available and can be absorbed and utilised more efficiently than if you were to eat these ingredients whole.

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COMPONENTS

3-4 fresh oranges
large piece of fresh ginger, peeled (about the width of the palm of your hand)
small slice of fresh turmeric, peeled (about 1-2cm thick)
150ml filtered water
the juice of 1/2 a fresh lemon
handful of ice cubes

Elevate it
fresh herbs
fresh spices
tonic herbs
adaptogens
other fresh fruit or vegetables of choice (I like adding grated carrot or lettuce)

METHOD

Start by 'juicing' the ginger. Chop it into smaller pieces and place it in a high speed blender with the turmeric and water. Blend on the highest speed for 1 minute, and then pour through a fine sieve or a nut milk / jelly bag over a small bowl or a jug, to remove the pulp.

Rinse the blender then return the ginger and turmeric juice back into it. Juice the oranges by slicing them in half width ways through the middle and twisting them on a glass or plastic hand-held citrus squeezer. Pour into the blender as you work through the oranges, then do the same with the lemon and add that to the blender too. Add the ice and blend for a final time until smooth.

Serve instantly.

HIGH VIBE HYDRATION . WALNUT, TAHINI, HEMP AND BANANA SMOOTHIE

Sugar Free, Vegan, Vegetarian, Recipe, Drinks, Dairy Free, Breakfastdanielle copperman2 Comments

For me, liquid nourishment is a key method for feeling good through food. It's easy. It's quick. It's powerful. And it's always, always delicious. It's also very adaptable - you can swap in and out certain ingredients if you don't have the exact supplies that a recipe calls for, and it hardly notices once everything is blended together. I start every day with a liquid. Sometimes it's a hot drink (either lemon and ginger juice or an adaptogen dissolved in hot water or nut milk) and others it's a more filling option, like a smoothie, shake or smoothie bowl. I tend to use whatever ingredients I have in the kitchen, making things up as I go along usually. That's another great thing about liquid creations. You can really get creative and improvise, and you almost always end up with something wonderful. It's hard to go too far off track, as you can keep adapting until you're happy with the taste. I've decided to start 'High Vibe Hydration' as a regular feature on the blog, as I want to share all of my super quick and creative drinks recipes with anyone stuck for time, and also stuck for cooking motivation. The drinks I create are usually done so through weary, bleary eyes before I've properly woken up, and require no effort and no real recipe structure. The method is generally 'add everything to a blender and blend until smooth' which isn't really a recipe at all. The truth is, everyone knows how to make a smoothie. It's just the flavour combinations and the ingredients choices that some people get stuck with. High Vibe Hydration is here to inspire and enhance your smoothie experience, one unexpected ingredient combination and one superfood at a time.

INGREDIENTS

(Makes 2 medium smoothies or one large one)

30g Almonds*
20g Hemp Seeds*
35g Walnuts*
230ml Water*
100g Banana, ideally frozen
5g Maca
1g Cinnamon
Pinch Himalayan Pink Salt
20g Tahini
Ice Cubes (about 6)

* If you don't have whole nuts and seeds, use 250ml pre-made plant based milk instead

ELEVATE IT

all or a combination of:

1/2 Teaspoon Vanilla Powder
1/2 Teaspoon Mucuna Puriens
1/2 Teaspoon Ashwaganda
1/2 Teaspoon He shou wu
1/2 Teaspoon Chaga

METHOD

If you are not using pre-made nut milk, start by adding the almonds, walnuts, hemp seed and water to your blender and blend on high speed until a smooth milky consistency is reached. Then add the banana, cinnamon, tahini, salt and ice cubes, along with any adaptogens / superfoods from the Elevate It ingredients list. Blend again on the highest speed for 1 minute until the mixture becomes thick and silky smooth. Serve instantly, over extra ice or enjoy as a smoothie bowl, topped with Qnola / nuts / seeds / fruit.



+ Add one large handful of fresh spinach or mixed salad to create a greener option without altering the flavour too much

+ For a fruit-free version, use avocado instead of banana

 

SYRIAN-INSPIRED ROSE WATER, HONEY, PISTACHIO, COCONUT, LINSEED AND BUCKWHEAT NOLA

Snacks, Sugar Free, Vegan, Vegetarian, Recipe, Paleo, Gluten free, Breakfastdanielle coppermanComment

I'm not the first person to point out that I have a thing or two for breakfast. Not just the act of eating in the morning, but breakfast things. All the breakfast things. So, when I was asked to develop a collection of recipes in support of Unicef Next Generation's #cookforsyria campaign, I thought of coming at it from two angles. The first being a general food angle, which would have been a natural progression for most people, and the second being a breakfast angle, an angle only a breakfast brand owner would generally let lead her decision making. Owning a breakfast brand and running a general food blog, I often come from both angles when making most decisions these days. I wanted to create something new and interesting for my blog here, but also wanted to bring Syrian to a more traditionally Westernised concept. Breakfast, and more specifically, granola. In Syria, breakfast is more commonly a spread of savoury foods such as cold meats, cheeses and spice-rich vegetable sides and dips. They havn't been quite as brainwashed over there as we have in terms of cereals being an essential part of a nourishing breakfast. They keep it simple and they aren't afraid of eating something they'd usually enjoy for dinner first thing the next morning too.

Never the less, cereals are easy, once made, and make for instant and effortless breakfast which I'm aware a lot of us need, a lot of the time. Would be nice to enjoy a Middle Eastern feast before work but that's just not something we can all make time for, so instead... If Syrian Cereal was a thing, I think this would be it. The whole situation is like a fresh, crunchy rose garden in a bowl. Disclaimer: it's less painful and thorny than it sounds, promise. It's safe for everyone, and due to the lack of oats and other stuff, that includes people with paleo, vegan and ceoliac dietary restrictions.

This recipe is sweetened lightly with honey - a popular ingredient in Syrian desserts - and is flavoured naturally with pure, refreshing rose water which is available from most health food stores. Pine nuts feature in a lot of Syrian dishes, most commonly savoury ones, but I wanted to incorporate them for added crunch and for the unique creamy, nutty flavour you just don't get from other nuts. Pistachios are popular in most Middle Eastern recipes, and as well as adding extra bite to this recipe, they make it look pretty good too IMO.

INGREDIENTS

35g honey or other alternative natural sweetener
12g rose water
30g coconut oil
6g vanilla extract / paste / powder or fresh seeds
45g pistachio nuts, sliced in half
50g pine nuts
40g desiccated coconut
60g untoasted coconut flakes
35g sunflower seeds
20g golden linseeds
2 teaspoons chia seeds
20g raw buckwheat
25g flaked almonds
2g himalayan pink salt

ELEVATE IT

1 Teaspoon maca powder
1 Teaspoon chaga powder
1 Teaspoon ground cardamom
1 Teaspoon ground cinnamon

METHOD

Preheat the oven to 150c.

Start by measuring the dry ingredients in a mixing bowl. Stir to combine. Then add the remainging ingredients and stir vigorously to ensure all dry ingredients are coated. The mixture won't clump together like oat granola but if coated properly, it will form subtle clusters once baked. Season to taste and add any herbs or spices to the mixture, but if the using superfoods and adaptogens like maca and chaga, add these after the cooking process to retain the most of their benefits.

Spread out evenly on a baking tray and bake for 20 mins, stirring gently after 10 minutes as the edges tend to cook more quickly.

+ Store at room temperature.


#CookForSyria is a nation-wide fundraising initiative curated by Clerkenwell Boy and SUITCASE Magazine. The month-long campaign focused around Syrian cuisine will encourage everyone from the UK’s top chefs to people at home to cook and raise money in aid of UNICEF’s Syria Relief fund via Next Generation London (UNICEF’s youth branch). This month, we're supporting the cause and raising awareness by developing and promoting a collection of exclusive recipes inspired by traditional Syrian ingredients.

If you make this, be sure to tag us and the organisations involved, and use #cookforsyria in your captions. You can also donate to the cause here.

 

QUINOA CREAMED CHIA SEED PUDDING

Essentials, Snacks, Sugar Free, Summer, Recipe, Gluten free, Dairy Free, Brunch, Breakfastdanielle copperman3 Comments

This is my new favourite. My new favourite several things. My new favourite breakfast. My new favourtite snack. My new favourite chia seed pudding. Hell, it's the best chia seed pudding I've ever made, and it's the best chia seed pudding you'll ever make, and I'm not even nervous to make that promise cos I know I can deliver.

Chia seed pudding comes in many forms. You can soak these tiny but powerful, simple but effective seeds in any liquid at all, and they will gel together to form a pudding within minutes. The simplest recipe would involve water, coconut water, or shop bought / ready made plant milk. Something a little more special would involve handmaking plant milk with less water to make it thicker and creamier, making the gel around the seeds creamier and plumper. And something even more spectacular (and even creamier and even more nutritious), would include making a cream out of cooked quinoa and plant milk. Let me elaborate:

Ingredients

150ml Plant Based Milk (I use oat, almond or cashew)
5g Vanilla Extract, Vanilla Bean Paste, Vanilla Seeds or Vanilla Powder
80g Cooked Quinoa, rinsed and cooled
1 Teaspoon Maca
30g Coconut Milk (the more solid part) (you can also experiment with 15g Avocado Flesh or Banana instead of Coconut Milk)
10g Sunflower Seeds
10g Coconut Syrup, Date Syrup, Honey or other Natural Sweetener of Choice
Pinch Himalayan Pink Salt
25g Chia seeds

Optional
1/2 Teaspoon Cinnamon or Cardamom
10g Cooked Quinoa (to stir through before serving)
Fresh Cherries
Pink Grapefruit
Nut Butter
Tahini

Method

Simply measure out all of the ingredients, apart from the chia seeds, into a blender and blend on the highest speed for 1-2 minutes, until smooth. Add a little more salt or sweetener (and maca and any spices you are using) to suit your taste and blend again to combine. Once smooth, pour the mixture into a bowl, jar or tuppaware and weigh out the chia seeds into the same bowl. Stir or whisk with a fork to fully combine the seeds, and leave to absorb for 5 minutes. Stir again to ensure the seeds are fully coated in order to absorb the liquid evenly, and then set in the fridge for 10-20 minutes. Stir again (at this point, if you want to, add some leftover cooked quinoa if you want to bulk the pudding out a little more) and then leave in the fridge until ready to serve. Leaving overnight will make the seeds the perfect softness and plumpness, but you can enjoy after as little as half an hour.

Top with your choice of fruit, nut butter, tahini, extra spices and superfood powders, granola, qnola, nuts and seeds. Enjoy for breakfast, as a snack, stirred through smoothies, stirred through porridge or served alongside desserts.

SMOOTH SWEETCORN PANCAKES

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.

INGREDIENTS
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 

METHOD
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.

CHICKEN SALAD

INGREDIENTS
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

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

METHOD

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.

TURMERIC AND MUSTARD CREAMED CORN

Snacks, Sugar Free, Travel, Vegan, Vegetarian, Lunch, Recipe, Gluten free, Dinner, Brunch, Breakfastdanielle coppermanComment

Sweetcorn was something I would have eaten every day of my life when i was a child if i’d had any kind of power or control over my own decisions as a 6 year old. However, leaving my life in the much more capable hands of my mother (and father, but hmm not so much where food was involved - my mum still doesn’t know about our detours ‘thru’ Mcdonalds when it was his turn to pick me up from gymnastics on a saturday morning), I had a positively varied diet and am obviously grateful that i wasn’t forced to live off of tinned vegetables until i learned to cook. 

When i did learn to cook, and when i started my blog, sweet corn was absent. I swayed away from tinned foods and also those higher in sugars, and didn’t respect sweetcorn for its nutritional values as much as some other vegetables - like dark, leafy greens and sweet potatoes. However, this summer changed everything. I found myself in a dark bus station, transferring from one chicken bus to another, somewhere along the Guatemalan border, tired, hot, and hangry. When you’ve been on a bus designed to accommodate a quarter of the amount of people crammed onto it, gloria gaynor blasting throughout (who am i kidding, that bit was great), with only a mint from the driver to munch on (cute, but not quite sufficient), let me tell you the first thing you need after finding space to breath is a corn on the cob. i didnt know it at the time. But standing there waiting, as if she knew i was on that bus you know, on a torn apart pavement was a woman, with a smile, and a corn cart. (These things exist). Damn, that woman was serving all kinds of corn - sprinkled with lime or lemon or chilli salt or pepper, hot sauce or mayonnaise (ok maybe not). But it was everything. My friend and I abandoned our belongings - gigantic backpacks containing most of our lives - as if nothing else in that moment mattered other than getting us some of that corn. well. we got it. and damn did we love it. life was sweet, and in this moment, crouched atop our luggage eating juicy boiled corn with our hands, i knew these golden kernels of goodness were back in my life for good.

When i returned home i kept up my sweetcorn obsession, adding it to my lunch bowls, broths and other meals, as well as using it as a base for dips and soups. But since the winter is a coming, and my body is craving food not just for its energy but also its warmth, i needed to work it into a more comforting dish i could cuddle up with. this recipe is deeply warming and genuinely soothing. i love that food can do that to you. it hits every spot in the body that needs hitting. Now that we’re well into the season of making no plans to socialise whatsoever, spending time in the kitchen should become less of a chore and more a way to pass time between new series/christmas movies and online gift shopping, and to warm you up if the heatings not cutting the chill.

INGREDIENTS
Serves 2 as a main meal, 4 as a side.

400g Cooked Sweetcorn
1/2 Teaspoon Ground Turmeric
1/2 Cup Almond Milk + 1 Tablespoon to make Bean Paste
5 Tablespoons Solid Coconut Milk Fat / Cream
1/4 Teaspoon Himalayan Pink Salt
2 Tablespoons Tahini
8 Tablespoons Olive Oil or Coconut Oil (can also use ghee or butter if not vegan/dairy-free)
1 Tablespoon Dijon Mustard
1/3 Tin Cooked Cannellini Beans (any soft white beans)
1 Tablespoon Nutritional Yeast - optional
1 Teaspoon Reishi or Shilajit Mushroom powder - optional

METHOD

Start by making the bean paste/puree. Take your white beans and strain and rinse them in a sieve. Tip them into your blender or food processor and then add 6 tablespoons of your oil (save the other 2 for cooking), 1 tablespoon of your almond milk and 1 tablespoon of tahini. Blend on a medium - high speed for 2-3 minutes, until smooth. It should be runny, relatively thick, but not lumpy.

Next, cook your corn. If it is on the cob, boil the whole cobs for around 10-12  minutes and then use a sharp knife to cut away the kernels. If you are using frozen, boil for 8-10 minutes until it is juicy and soft. If you are using pre-cooked tinned corn, follow the instructions below.

In a separate saucepan to your corn, combine the remaining oil (or butter), the remaining almond milk, the coconut milk, salt, nutritional yeast and reishi or shilajit, if using, and mix with a wooden spoon. Stir over a medium - low heat and gradually add the cannellini bean mixture, stirring constantly. Once the sweetcorn is cooked, drain the water and add the corn to the milk mixture. Stir constantly and simmer for 3-4 minutes. Add the mustard, to taste, starting with a little amount and building up the flavour as you desire. Simmer for a further 10-12 minutes, to allow the mixture to thicken.

Serve hot with cooked quinoa, cubed avocado, shredded spinach and alfalfa sprouts, or other green vegetables - raw, boiled or sautéed. Add a source of protein such as chicken breast or salmon fillet. Also enjoy cold stirred through a salad, cold quinoa or other pseudo grains, or served as a side to any savoury meal. It is delicious added to mashed avocado on gluten free toast, served with eggs and smoked salmon for breakfast, stirred through soups or served as a cold side, I imagine, at a barbecue or picnic.

ALMOND, SWEET POTATO AND ROSEMARY FOCACCIA

Snacks, Summer, Vegan, Vegetarian, Lunch, Gluten free, Brunch, Breakfastdanielle copperman1 Comment

F O C A C C I A . It's just fun to say. But it's even more fun to eat, especially when it contains absolutely no gluten, wheat, dairy or unnecessary additives or preservatives.

This is by far the easiest bread recipe I have developed since cutting wheat and gluten and generally unhelpful ingredients out of my diet. I always enjoy the challenge of making something I love without using any of the main ingredients usually involved. Eton Mess without meringue was a tough one. Raw Rolo's was just ingenious and much simpler than it might seem. And bread has actually proven tastier when made completely 'not right'. In baking, there are a lot of rules, backed by a lot of science. Things must rise, things must proof, things must have specific consistencies and textures. That is according to proper chefs (I still don't class myself as a proper chef as I thrive off improvisation and hope rather than actual skill and years of practice). But in my kind of cooking, it's not about making something exactly right. It's merely about making something healthy, taste just as good, if not better than the unhealthier version of itself. And dare I say, I almost always succeed. Things may not have exactly the correct properties, but as long as they taste good, nourish from within and fill a gap where something we previously adored used to be, then thats all that matters.

Bread is definitely one of those things that has to be just right. It has to grow, develop, proof and become all kinds of things from stretchy to doughy to twice the size of what it was when it began. However, in my opinion, as long as it is crisp, doughy and/or fluffy in some way, it's an instant pass. I love miracle bread for a crispy, crunchy bread. I love warm seeded rolls for my doughy bread needs. And I love this focaccia because it is the fluffiest bread to have come out of my oven.

Adding vegetables and fresh herbs to your bread may not seem the obvious thing to do, but it is all about getting those vegetable into as many meals or snacks as you can. You're not likely to eat a bowl of broccoli as a snack, but if you dice or blend it into a bread batter, you will, much more willingly. Play around with the vegetables you put into yours. You can also use carrot, beetroot, cauliflower, courgette or sun dried tomato. Just try to avoid anything too wet, as this will affect the texture of the bread.

I N G R E D I E N T S

2 Cups Ground Almonds
3 Eggs
1 Teaspoon Baking Powder
1 Teaspoon Ground Turmeric
1 Teaspoon Sumac
1 Tablespoon Dried Basil
2 Tablespoons Fresh Rosemary, chopped or kept whole
1 Tablespoon Fresh Sage or Basil, chopped
3 Tablespoons Olive Oil or Avocado Oil
4 Tablespoons Buckwheat Flour (can also use ground almonds instead)
Himalayan Pink Salt, to taste
1/2 Garlic Clove, Crushed (optional)
3 - 4 Tablespoons Raw Sweet Potato, grated
1 Teaspoon Arrowroot
2 Tablespoons Coconut Milk or Yoghurt, optional (this will make the bread more moist, but it also works well and turns out fluffier without)
1-2 Tablespoons Nutritional Yeast, optional (to add a cheesy flavour)
.
Fresh Rosemary, to top
Sweet Potato Discs, to top 
Flaked Almonds, to top
Crushed Garlic, to top
Himalayan Pink Salt, to top
1/2 Teaspoon Organic Raw Honey, to top
Extra Virgin Coconut Oil, to top

M E T H O D

Preheat the oven to 180c. Grease a load tin or a flat baking tray or a heat proof dish with a little coconut oil. 

Start by adding the eggs to your blender or food processor, followed by the ground almonds, dried herbs, baking powder, salt, arrowroot, oil and the garlic, coconut milk and nutritional yeast, if using. Blend until smooth, then transfer to a medium mixing bowl. Stir through the whole fresh herbs and grated sweet potato (i like to keep them whole as they add more flavour and texture to the focaccia, but you can also blend the herbs and the sweet potato into the batter - either will work). Pour into your prepared tin/dish, spreading evenly and ensuring the mixture reaches the sides. Now top with whatever you like. I used flaked almonds, fresh rosemary, salt and sweet potato discs.

+ For caramelised sweet potato, heat some oil and honey in a griddle pan and place the thinly diced sweet potato discs over the surface of the pan. Heat through and turn the discs over a few times, until they begin to brown and soften. Then lay them on the top of the focaccia batter. They will crisp up nicely in the oven.

Place in the oven and cook for 12 mins on 180. After 12 minutes, reduce the heat to 160c and cook for 20 minutes. The cooking time will depend on the depth of the dish you are using, so keep an eye on it as it bakes. Poke a knife into the middle of the loaf, and if it comes out clean, the bread is done. If it comes out with batter on, leave it in for another 10 minutes or so.

+ If the toppings are cooking or beginning to brown, cover with foil.

Let the focaccia cool before cutting into individual slices.

SWEET POTATO CASHEW PUDDING

Sugar Free, Vegan, Vegetarian, Breakfastdanielle coppermanComment

This recipe I swore never to reveal, but having been such a hit at brunch clubs and the Qnola launch event in June, I was finally persuaded. This really is one of the easiest breakfasts to make, and is definitely one of my favourites. It takes just as long as a smoothie to make, and tastes ten times better than your average yoghurt or milk, which can become monotonous and uninspiring by Wednesday morning. The cashews are high in healthy fats and protein and the sweet potato provides incredible fibre, as well as antioxidants and essential vitamins. What better way to start the day?

INGREDIENTS

200g raw cashew nuts
2 Tablespoons of Tinned Coconut Milk (using the more solid top part)
¼ cup Almond or Coconut Milk 

1 Cup Sweet Potato, chopped and steamed
1 tablespoon Vanilla extract
Pinch of Himalayan Pink Salt
1 Teaspoon Cinnamon
1 Teaspoon Maca

3 Tablespoons Coconut Oil, melted

YOU MIGHT ALSO LIKE
Mango & Coconut Cashew Yoghurt

INSTRUCTIONS

Place the cashew nuts into a blender and add the coconut fat from the tinned coconut milk, your nut milk of choice, the vanilla, salt, maca, cinnamon and blend for 2 minutes, until smooth. Add the sweet potato and more milk or a little water if the mixture isn’t blending with ease. Add the coconut oil, then blend for a further 2-3 minutes on a high speed, until the mixture is completely smooth. Depending on your blender this could take 5 minutes - it is so important to get it as smooth as possible though.

Pour into a bowl and set in the fridge or freezer for 10 minutes. Store in the fridge and add berries, nuts, seeds and Qnola when ready to enjoy.

+ Add a shot of espresso or cold brew coffee for a sweet macchiato variation, or 2 tablespoons raw cacao powder for a chocolate version.

+ Store in the fridge for up to 4 days in an airtight container, or in the freezer for a few months. This is a great breakfast option to keep on hand in the fridge, for an instant breakfast when you don't have time to make anything. Make too much every time, so that you are guaranteed leftovers.

+ You can also serve this as a nutritious dessert, or serve it as a side for desserts, instead of whipped cream or ice cream.

SILKY SMOOTH MANGO AND COCONUT FLESH YOGHURT

Snacks, Vegan, Vegetarian, Breakfastdanielle coppermanComment

This recipe is something special. I'll admit now that if its yoghurt you came for, you won't be satisfied with this post. This kind of yoghurt is no usual kind of yoghurt. It is creamier. It is tastier. It is dairy free. It is quick to make. It is easy to make. It is not a massive palaver to make. And it is D-licious. Unlike conventional homemade yoghurts, this recipe doesn't require a yoghurt making machine, nor does it demand that you sit, wait and watch for hours, monitoring and altering temperatures as the yoghurt develops the perfect live cultures and probiotics. Although these probiotics and doses of good bacteria are incredibly good for you and your gut, many processed, shop-bought yoghurts contain additives, chemicals, sugars, flavourings and emulsifiers. That is one reason why I prefer to make nut yoghurts instead. The other reason is because they taste almost too good to be true..

For anyone who is trying to cut dairy out of their diet, but who is bored of coconut yoghurt or fed up of nut milks, a nut-based yoghurt like this is the perfect option. Nut yoghurts are creamier, thicker and more fulfilling than normal yoghurts. I don't eat dairy because I personally feel more tired when I do, and notice a considerable difference in the condition of my skin too. This kind of yoghurt is high in protein and healthy fats, which means it keeps you feeling full of energy for longer, and also contributes to healthy cellular activity, skin, hair and nails. This recipe is incredibly quick, easy and stress and mess free. It makes a perfect breakfast either on its own or with toppings (see below for suggestions) and also makes a brilliant dessert, similar to a mousse or a cold custardy pudding. It requires only a few ingredients, and it is one of my favourite things to make if I have fruit that's on it's last legs. The riper the mango, the better this recipe will turn out as it blends much more smoothly and is generally juicier. You can also try using banana, stewed apple, normal or blood oranges or other fleshy fruits like melon, in place of the mango. You can even increase the quantity of liquid you use too, if you want to make more of a smoothie or pouring yoghurt for cereal or fruit. Go bloody nuts with it.

+ Retrieve the coconut flesh from the coconut the evening before, and soak the cashews whilst you sleep, so that when you wake up bleary eyed, you can leave the hard work to the blender.

+ Make a large batch and store it in the fridge for up to 1 week. This makes the perfect instant grab & go breakfast, and also travels well if you want to take it in a container to work.
 


INGREDIENTS
(makes 2 portions)

The Flesh from 1 Young Thai Coconut
1/2 Ripe Mango

1/2 Teaspoon Vanilla Extract or Fresh Vanilla Seeds
3 Tablespoons Coconut Water or Nut Milk
Pinch of Salt
1 Large Handful Soaked Cashew Nuts
1 Tablespoon Melted Coconut Oil


METHOD
 Simply place the cashews into your blender along with your liquid of choice, and blend on a high speed for 2 minutes. With the blender still running, gradually add the coconut oil. Add a little more coconut water or nut milk if the mixture needs help running smoothly, then chop the mango and scrape the flesh from around the stone and add to the blender, along with the remaining ingredients. Blend for a further 2-3 minutes, adding more liquid if you think it requires it (this really depends on how thick or runny you'd prefer the finished product).

Once smooth, pour into a bowl or some tuppaware/a jar to store in the fridge.  

+ Serve with poppy seeds, chia seeds, Qnola (Beetroot or Ginger create amazing flavours and add the perfect texture) chopped nuts, fresh berries or fruit (more coconut flesh or mango works well). 

CHIA SEED PORRIDGE - FOUR WAYS

Snacks, Vegan, Vegetarian, Breakfastdanielle coppermanComment
IMG_1650.JPG

I don't even know how I have left it so long to post this recipe. It is by far one of my favourite breakfasts (also a perfect snack or dessert), and, providing instant yet long-lasting energy, is my go-to pre-workout meal. The combinations are endless, and the toppings are what really take things up a notch. The texture of chia seeds is unusual and completely unique. At first, people can be sceptical about even giving them a chance, as they look and feel unlike any other kind of food - and not in an appetising way. However, prepared the right way, chia seeds can become one of the most delicious sweet treats, and are packed with antioxidants, fibre, protein, healthy fats, vitamins and minerals. They swell when they are combined with a liquid, tripling in size, which means when you consume them they'll contribute to keeping you fuller for longer, without making you feel bloated or 'too full'. Additionally, they retain a lot of the liquid, keeping you sufficiently hydrated too. 

Below are just four simple recipes of my favourite flavour combinations. I serve these as warm porridges, but store the leftovers in the fridge and enjoy them for days as a cold chia seed pudding, for an instant, on-the-go breakfast and portable snack. This is also one of my favourite travel companions. The chia seeds soak up all of the liquid, so it doesn't leak from the container!

The most important component of these recipes is the milk. The cashew milk is thick and creamy and I've perfected this as a base for these recipes to create the softest and creamiest results. I have previously used coconut water and nut milks, but as they are quite thin liquids, the result is generally less creamy and doesn't bind as well. You want the gel of the chia seeds to really combine and merge together, and if the milk isn't thick enough, you'll end up with more chia seeds than you do gel (see the image of all four bowls above - the pink one without any toppings is made with normal coconut water and is a lot wetter - the chia seeds more separated - than the others. This was an experiment, but the recipe for the Beetroot Pudding below, is with the thicker milk, which I believe tastes better).

CHIA SEED PORRIDGE - FOUR WAYS   

 

VANILLA CINNAMON CHIA SEED PORRIDGE WITH CACAO ALMOND SAUCE

INGREDIENTS
(makes roughly 3 portions)

1 Cup Coconut or Almond Milk (can be tinned coconut milk, freshly homemade, or milk from a carton) 
5 Tablespoons Chia Seeds 
1 Tablespoons Date Syrup/Agave/Coconut Nectar/Organic Raw Honey
1/2 Teaspoon Vanilla Extract/Bean Paste/Fresh Seeds
1/2 Cup Cashews, preferably soaked for 2-4 hours
1 1/2 Cups Cold, Filtered Water
1 Teaspoon Ground Cinnamon (can also experiment with using ginger or cardamom, or other spices of choice)
Pinch of Himalayan Pink Salt

METHOD 

Start by preparing the milk. Blend the cashews with your the water and your chosen nut milk for 2-3 minutes, on the highest speed. Sieve the milk, either through a sieve or using a nut milk bag (cashews don't create much pulp though, so a sieve works fine). Pour the sieved milk into a medium saucepan and simmer on a medium heat. Add the chia seeds, vanilla, natural sweetener, salt, and cinnamon and stir constantly to ensure the seeds don't stick to the sides of the pan, or float on the top of the milk. Reduce the heat as the mixture begins to boil and thicken, and simmer for about 15-25 minutes. This will depend on the thickness of your milk and the exact quantity of chia seeds used. Stir regularly to make sure the mixture doesn't stick to the bottom of the pan. When all of the liquid has been absorbed and the mixture is thick and creamy - almost resembling rice pudding - remove from the heat and serve.

+ If the mixture seems too wet, add more chia seeds. If it seems to dry, add a little more water or nut milk, gradually.

CACAO ALMOND SAUCE

INGREDIENTS
(makes roughly 5 servings)

2 Large Tablespoons Almond Butter (can also try with cashew butter, other nut butters or tahini)
1/3 Cup Filtered Water
1-2 Tablespoons Date Syrup/Agave/Coconut Nectar/Organic Honey
Pinch of Himalayan Pink Salt
1-2 Tablespoons Cacao Powder (depending on your taste preferences and how rich/bitter you like it)
1/2 Teaspoon Vanilla Extract/Bean Paste/Fresh Seeds
1/2 Teaspoon Coconut Oil

METHOD

Simply heat the almond butter and water in a small saucepan, whisking constantly. Add your sweetener of choice, the salt, the coconut oil and the vanilla, and continue to whisk. Simmer on a low heat, whisk in the cacao powder, and when it has dissolved and fully combined, remove from the heat and serve.

+ This recipe is extremely quick. If you cook it for too long, it can quickly burn or begin to thicken too much. If it becomes too thick, try adding a little more water and sweetener.


BEETROOT INFUSED CHIA SEED PORRIDGE

INGREDIENTS
(makes roughly 3 portions)

1 Cup Coconut or Almond Milk (can be tinned coconut milk, freshly homemade, or milk from a carton) 
5 Tablespoons Chia Seeds 
1 Tablespoons Date Syrup/Agave/Coconut Nectar/Organic Raw Honey
1/2 Teaspoon Vanilla Extract/Bean Paste/Fresh Seeds
1/2 Cup Cashews, preferably soaked for 2-4 hours
1 1/2 Cups Cold, Filtered Water
Pinch of Himalayan Pink Salt
1 Tablespoon Beetroot Powder, or 2 Tablespoons Grated Raw Beetroot

METHOD 

Start by preparing the milk. Blend the cashews with your the water and your chosen nut milk for 2-3 minutes, on the highest speed. Sieve the milk, either through a sieve or using a nut milk bag (cashews don't create much pulp though, so a sieve works fine). Pour the sieved milk back into the blender, add the beetroot powder or the grated beetroot and blend for another 2 minutes. Then pour into a medium saucepan and begin to simmer over a medium heat. Add the chia seeds, vanilla, natural sweetener and salt, and stir constantly to ensure the seeds don't stick to the sides of the pan, or float on the top of the milk. Reduce the heat as the mixture begins to boil and thicken, and simmer for about 15-25 minutes. This will depend on the thickness of your milk and the exact quantity of chia seeds used. Stir regularly to make sure the mixture doesn't stick to the bottom of the pan. When all of the liquid has been absorbed and the mixture is thick and creamy - almost resembling rice pudding - remove from the heat and serve.

+ If the mixture seems too wet, add more chia seeds. If it seems to dry, add a little more water or nut milk, gradually


BLUEBERRY CASHEW MILK CHIA SEED PORRIDGE WITH FRESH BERRIES AND BLUEBERRY SYRUP

INGREDIENTS
(makes roughly 3 portions)

1 Cup Coconut or Almond Milk (can be tinned coconut milk, freshly homemade, or milk from a carton) 
5 Tablespoons Chia Seeds 
1 Tablespoons Date Syrup/Agave/Coconut Nectar/Organic Raw Honey
1/2 Teaspoon Vanilla Extract/Bean Paste/Fresh Seeds
1/2 Cup Cashews, preferably soaked for 2-4 hours
1 Cup Cold, Filtered Water
Pinch of Himalayan Pink Salt
1/2 Cup Frozen of Fresh Blueberries (can use mixed berries too)

METHOD 

Start by preparing the milk. Blend the cashews with your the water and your chosen nut milk for 2-3 minutes, on the highest speed. Sieve the milk, either through a sieve or using a nut milk bag (cashews don't create much pulp though, so a sieve works fine). Pour the sieved milk back into the blender, add the berries and blend for a further 2 minutes, until the mixture is smooth, and purple in colour. The pout the infused milk into a medium saucepan and simmer on a medium heat. Add the chia seeds, vanilla, natural sweetener and salt, and stir constantly to ensure the seeds don't stick to the sides of the pan, or float on the top of the milk. Reduce the heat as the mixture begins to boil and thicken, and simmer for about 15-25 minutes. This will depend on the thickness of your milk and the exact quantity of chia seeds used. Stir regularly to make sure the mixture doesn't stick to the bottom of the pan. When all of the liquid has been absorbed and the mixture is thick and creamy - almost resembling rice pudding - remove from the heat and serve.

+ If the mixture seems too wet, add more chia seeds. If it seems to dry, add a little more water or nut milk, gradually

BLUEBERRY SYRUP

INGREDIENTS
(makes roughly 3 servings)

1 Cup Blueberries
1 Cup Raspberries
Pinch of Himalayan Pink Salt
1/2 Cup Water

1 Teaspoon Fresh Lemon Juice
2 Tablespoons Date Syrup/Agave/Coconut Blossom/Organic Honey

METHOD

Start by blending the berries with the water, on a high speed for 2 minutes. When smooth, transfer to a medium saucepan. Add the lemon juice, salt and sweetener of choice and whisk to combine everything. Bring to the boil and then simmer for 20 minutes, adding a little more lemon juice and a little more sweetener if the mixture is too watery. Once it has thickened, serve, or pour into an airtight jar and store in the fridge.


CACAO CHIA SEED PORRIDGE WITH SALTED CARAMEL ALMOND SAUCE

INGREDIENTS
(makes roughly 3 portions)

1 Cup Coconut or Almond Milk (can be tinned coconut milk, freshly homemade, or milk from a carton) 
5 Tablespoons Chia Seeds 
2 Tablespoons Date Syrup/Agave/Coconut Nectar/Organic Raw Honey
1/2 Teaspoon Vanilla Extract/Bean Paste/Fresh Seeds
1/2 Cup Cashews, preferably soaked for 2-4 hours
1 1/2 Cups Cold, Filtered Water
1 Teaspoon Ground Cinnamon (can also experiment with using ginger or cardamom, or other spices of choice)
Pinch of Himalayan Pink Salt
2 Tablespoons Cacao Powder 

METHOD 

Start by preparing the milk. Blend the cashews with your the water and your chosen nut milk for 2-3 minutes, on the highest speed. Sieve the milk, either through a sieve or using a nut milk bag (cashews don't create much pulp though, so a sieve works fine). Pour the sieved milk into a medium saucepan and simmer on a medium heat. Add the chia seeds, vanilla, natural sweetener, salt, and cacao powder and stir constantly to ensure the seeds don't stick to the sides of the pan, or float on the top of the milk. Reduce the heat as the mixture begins to boil and thicken, and simmer for about 15-25 minutes. This will depend on the thickness of your milk and the exact quantity of chia seeds used. Stir regularly to make sure the mixture doesn't stick to the bottom of the pan. When all of the liquid has been absorbed and the mixture is thick and creamy - almost resembling rice pudding - remove from the heat and serve.

+ If the mixture seems too wet, add more chia seeds. If it seems to dry, add a little more water or nut milk, gradually

SALTED CARAMEL ALMOND SAUCE

INGREDIENTS
(makes roughly 5 servings)

2 Large Tablespoons Almond Butter (can also try with cashew butter, other nut butters or tahini)
1/3 Cup Filtered Water
1-2 Tablespoons Date Syrup/Agave/Coconut Nectar/Organic Honey
Pinch of Himalayan Pink Salt
1/2 Teaspoon Vanilla Extract/Bean Paste/Fresh Seeds
1/2 Teaspoon Coconut Oil
1/2 Teaspoon Ground Cinnamon or Ginger - optional
1/2 Teaspoon Maca (or other superfoods of choice) - optional

METHOD

Simply heat the almond butter and water in a small saucepan, whisking constantly. Add your sweetener of choice, the salt, the coconut oil and the vanilla, and continue to whisk. Simmer on a low heat, whisk in the spices and superfood powders, if using, and when it has dissolved and fully combined, remove from the heat and serve.

+ This recipe is extremely quick. If you cook it for too long, it can quickly burn or begin to thicken too much. If it becomes too thick, try adding a little more water and sweetener.


BREAKFAST WITH ESTEE IN MIND

Brunch, Breakfastdanielle copperman1 Comment

Estée Lauder is one of the largest cosmetics organisations in the world. What started as a passion of Josephine Esther "Estée" Mentzer's in 1946 has now developed into a leading global company, concentrated on perfecting the art of timeless make up, skin care and terribly clever beauty secrets. Estée herself established three key principles when she launched her initial range (which consisted of just four products), which remain valued essentials within the company today: creativity, innovation and entrepreneurship. Her simple premise was a genuine belief that every woman could be beautiful, and in turn, feel it too. 

In an interview in 1980, Estée is asked what the great secret to vitality is:

"Well, for me, it's being with people... and having a good breakfast. If you eat a good, nourishing breakfast, you're energised for the rest of the day. You have no idea how a good meal can change your point of view and help you see the bright side of things". 

I think we'd have gotten on well, Estée and I. If I could invite her over for a bowl of Qnola in return for some of her inspiring beauty tips, I would. Unfortunately, this isn't an achievable dream, so instead, I've teamed up with the masterminds behind the Estée Lauder of today, to celebrate The Estée Edit coming to the UK this month. The Estee Edit is a popular online platform showcasing inspirational people from all fields of work. You'll meet chefs, get to know models and discover new and exciting projects and entrepreneurs just by navigating around the site for half a minute. I worked closely with the Estée team to devise an exclusive, nutritious breakfast menu with their key concerns in mind - to support healthy skin, reduce signs of ageing, cleanse the body on a cellular level and to energise the body and mind. We then hand-delivered each box to ensure people woke up well and started the day right.

My Estée Edit recipes use revitalising, hydrating, natural ingredients rich in vitamins and minerals. They support cell renewal, cleanse the body of toxins, keep skin hydrated and increase the amount of healthy fats (omega 3 fatty acids) in the diet, in just one mouthful. We spent a day shooting the recipes so that the team could taste everything and learn a little more about the benefits of each ingredient. We shot how-to videos to show how each nutritious side is made, from scratch (find these here). The recipes are really simple, and only require a few easy-to-find ingredients, a few pieces of equipment and a few minutes preparation time. Visit the website to learn more about each recipe, and for inspiration on how to add flavour and vital ingredients to your morning meal. 

We spent the day in a beautiful studio in East London, close to my home. After breakfast at Dishoom, one of my favourite brunch spots in the city, we got straight into make up with Nikki Wolff - a cosmetic magician. After waking me up gently with a facial massage, she made me look and feel as if i'd been literally reborn. My skin became more vibrant, fresh and dewy thanks to Estée's Nutritious Rosy Prism Radiant Essence, Gel Emulsion and Idealist Even Skin Tone Illuminator. And she brought colour to my cheeks with Double Wear All-Day Glow BB Moisture Make Up, Brush-on-Glow BB Highlighter and Pure Colour Blush, in Pink Kiss. We spent the morning delving through her make up kit, playing with colour pallets, learning her beauty tips and testing new products. I've never felt so glamourous hunched over a stove, and thankfully my glowing new complexion stayed in place as I cooked and ate throughout the day. 

FULL LIST OF MAKE UP USED

Nutritious Rosy Prism Radiant Serum
Nutritious Rosy Prism Radiant Gel Emulsion
Idealist Even Skin Tone Illuminator
Double Wear All-day Glow BB Moisture Make Up
Double Wear Brush-on-Glow Highlighter
Pure Colour Blush in Pink Kiss
Pure Colour Envy Sculpting Eyeshadow in Captivating Cocoa
Double Wear Stay-in-Place Gel Liner
Little Black Primer
Sumptuous Extreme Mascara
Double Wear Stay-in-Place Brow Lift Duo in Blonde Brown
Pure Colour Envy Shine in Discreet. 

(all by Estee Lauder)


R E C I P E S


E S T E E    E D I T   Q N O L A 

To celebrate the launch of The Estée Edit here in the UK, the wonderful Estée Lauder team asked me to curate a nutritious breakfast that Estée herself would approve of. As such a valued meal of the day, I wanted to create a morning meal full of vitamins, nutrients, antioxidants and pure energy. I developed a bespoke flavour of qnola using their favourite ingredients - a beautifying blend of Organic Quinoa, Cinnamon, Vanilla, Antioxidant-Rich Dried Pomegranate Seeds, Golden Linseeds, Raw Almonds, Chia Seeds and and Coconut. Estee Lauder have also recently launched a 'Nutritious' Range which uses Pomegranate and Cucumber, which inspired my other recipes below.


C U C U M B E R   C O C O N U T   M I L K 

INGREDIENTS

2-3 Cucumbers
1 cup water (if you don't have a juicer)
1 1/2 Cups Fresh Almond or Coconut Milk (preferably homemade)
Fresh Mint, or Aloe Vera Juice - optional

DIRECTIONS

Start by making the cucumber juice. If you have a juicer, juice the cucumbers until you have 1 cup of juice (you can save the rest to add to soups, stews, smoothies or juices). If you don't have a juicer, grate the cucumbers and blend them on a high speed in your blender. Once the cucumber has broken down completely, pour the juice through a sieve or a nut milk strainer, into a jug.
Then blend 1 cup of this cucumber juice with your choice of almond or coconut milk. Add mint or aloe juice, to taste, if you want to increase the health benefits of this drink.
 
+ See Below for Serving Suggestions


P O M E G R A N A T E   S Y R U P

INGREDIENTS
1 Medium Pomegranate
1/2 Cup Water
5-6 Tablespoons Organic Honey or Agave Syrup
1 Tablespoon Freshly Squeezed Lemon Juice
1/2 Teaspoon Ground Ginger - optional

DIRECTIONS
Cut the pomegranate and carefully retrieve the seeds. Warning: this can be messy! Blend the seeds and water on a high speed in your blender, for 1-2 minutes. Pour through a sieve or cheesecloth and put the strained mixture into a medium saucepan over a high heat. Add the honey and lemon juice and bring to boil, then reduce the heat to a low temperature and simmer. It can take up to 40 minutes before the mixture begins to thicken, depending on the exact ratios of each ingredient. If you prefer it sweeter, add more agave or honey which will quicken the process. If it seems too sweet, add more lemon juice to neutralise. Stir constantly.
Once you are happy with the consistency, pour into a jug, jar or airtight container and allow to cool.

+ See Below for Serving Suggestions


S E R V I N G   S U G G E S T I O N S


THE ESTEE EDIT QNOLA
(ALMOND, POMEGRANATE, CHIA, COCONUT AND GOLDEN LINSEED)

Enjoy with Dairy Free Coconut Yoghurt, Fresh Berries and a drizzle of Pomegranate Syrup
-
Enjoy as a Dry Snack
-
Enjoy with Fresh Cucumber and Coconut Milk, with Fresh Berries
-
Sprinkle onto Smoothies
-
Sprinkle onto Porridge
-
Sprinkle onto Desserts
-
Mix  into Homemade Trail Mixes

MY HOMEMADE CUCUMBER COCONUT MILK

Pour Over Your Qnola
-
Use In Smoothies or Juices
-
Use to Make Porridge or Birchers or Chia Seed Puddings
-
Drink Straight; Preferably Chilled

HOMEMADE POMEGRANATE SYRUP

Enjoy drizzled over Yoghurt, Qnola and Fresh Berries
-
Blend into Smoothies or Juices
-
Use In or Over Desserts


For other flavours of Qnola and a Full List of Stockists, visit www.qnola.co.uk

-

Read more about The Estee Edit UK Launch here, and here.

 

SWEET POTATO MORNING CAKE WITH SWEET PEA DIP

Gluten free, Brunch, Breakfastdanielle coppermanComment

This weekend I am rather excited to announce that I am officially contributing to Miss Vogue. I will be creating and writing up exclusive monthly breakfast recipes for the magazine - all of which will be in keeping with the model mange tout philosophy; free from gluten, grains, dairy and refined sugar. My first recipe is one of the most exciting breakfasts you can imagine. Not only does it make eating cake for breakfast acceptable even though it isn't necessarily your birthday, it is also a beautiful colour and is made using only nourishing ingredients and super foods that will lift your mood and boost your energy levels. 

See the full post and see more images here.


The sponge is made from ground almonds and buckwheat flour instead of white flour, so it's completely wheat- and gluten-free. Similar in texture to a pancake, but thicker and cakier, it's high in protein from the nuts and quinoa yet also incredibly light - so it'll satisfy your hunger without making you feel too full.

It may seem strange to put sweet potato into a cake mixture, but it bakes to the perfect texture, and adds a natural sweetness, meaning you don't need to use as much sugar as you'd think. The only other sweetness comes from coconut palm sugar - a natural sugar that undergoes very little processing, so the vitamins and nutrients remain in tact.

INGREDIENTS

3 eggs
1 cup buckwheat flour
1 cup ground almonds
3/4 cup coconut palm sugar
2 tablespoons organic honey or agave
1/2 cup uncooked quinoa (optional)
2 punnets fresh blueberries
1 punnet fresh raspberries
2 teaspoons baking powder
2 teaspoons bicarbonate soda
1 pinch of himalayan pink salt (or organic rock salt)
6 tablespoons coconut oil, melted
1 1/2 cups almond milk
1/2 cup grated sweet potato

SERVING SUGGESTION

Mint
Fresh Basil
Fresh Berries
Coconut Yoghurt
Honey
Qnola / Gluten and Sugar Free Granola
Nuts/Seeds
Tahini, mixed with 1/2 teaspoon agave/honey/maple syrup/coconut nectar/date syrup

METHOD

  1. Preheat the oven to 210C. In a baking tray or a heatproof dish, arrange the berries and uncooked quinoa to cover the entire base, then set aside while you prepare the topping. 
  2. In a medium bowl, mix together the flour, almond flour, coconut sugar, honey, salt and baking powders. Stir with a whisk or a wooden spoon to combine.
  3. Next, take your coconut oil and, if it is solid, heat it in a heatproof bowl in the oven or a small saucepan over a low heat until it melts. Pour into the flour mixture along with the almond milk. 
  4. Now add the grated sweet potato, mix briefly and transfer all of the ingredients to a blender or food processor.
  5. Add the eggs and blend for 1-2 minutes until the mixture is smooth, then pour the batter over the berry and quinoa mixture. Ensure all of the berries are covered and gently nudge the mixture to make sure that the batter reaches between the berries.
  6. Place in the oven and bake for 20 minutes, then turn the heat down to 180C, and bake for a further 25 minutes.
  7. Let it cool before cutting and serving. Serve warm with pea cream (below) or coconut cream or yoghurt, and extra fruit or berries. Also enjoy cold, as an afternoon snack with a warm drink.

SWEET PEA DIP

This dip, or cream, seems incredibly odd, and probably looks more like it should taste savoury, not sweet. However, peas have a naturally sweet flavour, and when combined with creamy coconut milk and coconut oil, they taste kind of like melted ice cream - perfect to accompany any dessert, or on top of porridge.

Enjoy it instead of yoghurt, with fruit, berries and granola or Qnola. Peas are high in protein, antioxidants and phytonutrients but low in fat, and by transforming them into a delicious dip, it easily makes up one of your five a day.

INGREDIENTS

1 cup peas, frozen or chilled
3 tablespoons coconut milk solid
1 tablespoon coconut oil, melted
1 tablespoon agave, date syrup or organic honey
1/2 teaspoon vanilla
A pinch of salt

METHOD

  1. Simply place all of the ingredients into a blender or food processor and blend for 2-3 minutes until entirely smooth. Frozen peas will make the cream thicker and chilled peas will make it softer and smoother, but it will thicken up in the fridge a little as it sets. Serve chilled with dessert or breakfast.

COCONUT, MISO AND CARDAMOM BUCKWHEAT 'RICE' PUDDING

Sugar Free, Gluten free, Breakfastdanielle copperman11 Comments

From time to time there is a fine line between breakfast and dessert. This recipe represents one of those times. You could eat this for dessert at a gourmet restaurant, or you could eat this with your kids around the breakfast table on a sunday, in your pyjamas. It's up to you, but I know what I'd rather. I love all things breakfast, and although I don't always get time to make a good one during the week, my weekends are almost entirely centred around it. If I have a relatively calm weekend with not much going on, i'll take my sweet time getting out of bed, deciding what to make for breakfast, perhaps visiting the local grocery shop in clothes that certainly aren't socially acceptable, and then preparing, serving and enjoying a nutritious kind of feel-good feast. That's what weekends are for! The more people around the kitchen table and the more mouths to feed, the better.

This take on porridge is considerably creamier and has, in my opinion, a much more pleasant texture than oat porridge. Growing up, I hated porridge as I always got tough oats stuck in my teeth, and also, I hadn't been introduced to any of the ingredients I love now, so I was terribly unaware of how toppings could transform a sloppy, bland bowl of soggy oats into something I wanted to eat all day, all night and then again in my dreams. As well as being incredibly softer, plumper and creamier, buckwheat (a fibrous seed) is far more nutritious than oats - higher in (easily digestible) proteins, high in magnesium and, despite it's name, gluten and wheat free. It also helps control and reduce water retention in the body, and aids digestion.

To keep this breakfast/snack/dessert everything-free like the rest of ModelMangeTout, I use coconut or almond milk in this recipe instead of cows milk. Instead of sugar, you can incorporate coconut palm sugar/nectar, agave, stevia or raw honey (you may not need any sweetener at all - but I would recommend it for a dessert option). And, as with all porridge, you can get creative and play around with what you put in it, and on it, to make it more than just a bowl of stodge. In this recipe, I used miso and cardamom as they go really well with the coconut flavour from the milk, but you can use any herbs or spices and can add nuts, seeds, dried or fresh fruit and superfood powders of your choice.

INGREDIENTS
Serves 2 for breakfast, 4 for dessert portions

1 1/2 Cups Raw Buckwheat Groats, soaked overnight
5-6 Tablespoons Chia Seeds
2 Tablespoons Golden Linseeds/Flaxseeds - optional
1 Tin Coconut Milk
1/2 Cup Almond Milk (or water)
1 Tablespoon Agave/Coconut Nectar/Honey
2-3 Tablespoons Coconut Palm Sugar/Stevia (to taste) (can also use more agave/syrup if that's all you have)
1/2 Teaspoon Miso Paste (I like Clearspring)
1/2 Teaspoon Ground Cardamom
1 Tablespoon Coconut Oil
1 Teaspoon Vanilla Powder or Extract
1/2 Teaspoon Ground Ginger
1/2 Tablespoon Maca Powder

TOPPINGS PICTURED

Chopped Mango
Julienned/Peeled/Grated/Spiralised Kohlrabi
Solid Coconut Milk
Crushed Dried Hibiscus Petals
Coconut Blossom Nectar

METHOD

Make sure you have soaked your raw buckwheat groats overnight or for at least 8 hours. Rinse it thoroughly through a sieve then place it in a medium saucepan along with the the coconut milk and almond milk or water. Bring to the boil and then reduce the heat to medium/low. Simmer for 30-40 minutes (i should have warned you, this is certainly not the ideal breakfast for time-poor people, but if you make it one morning or over the weekend when you have more time, make enough to store in the fridge in jars or containers to grab-and-go on other mornings throughout the week). After 10 minutes, add the agave, coconut palm sugar, miso paste, chia seeds, linseeds (if using), cardamom, coconut oil, vanilla and ginger. Continue to simmer, stirring constantly with a wooden spoon. Add more miso or natural sweetener to taste, along with any other spices or super foods you fancy. I like adding dried goji berries or fresh blueberries whilst it is cooking, as they become soft and juicy, adding a refreshing flavour to the bowl.

Once the milks have more or less reduced and been completely absorbed by the buckwheat and the other seeds, remove from the heat and serve immediately, or leave to cool and store in airtight containers in the fridge until you are ready to enjoy. Reheat, or stir with hot nut milk or water before serving, or enjoy chilled. 

Top with more coconut milk or coconut cream, more berries or fresh fruit, and another teaspoon of coconut oil which will melt into it porridge wonderfully.

+ For dessert options, serve with cacao sauce, cacao avocado cream or almond caramel.

COCONUT BANANA BREAD WITH RAW CHOCOLATE AVOCADO SPREAD

Sugar Free, Gluten free, Brunch, Breakfastdanielle copperman2 Comments
IMG_4898.JPG

Banana bread is one of those things. One of those things that makes the house smell good and warm, and welcoming for days. One of those things that tastes like what I imagine it must be like to eat a slice of love. One of those things that, upon consumption, wherever you are instantly feels like home. One of those things that actually tastes like home. One of those things you eat and then realise you haven't been listening to conversation or taking in anything around you, because for a moment, it was just you and that slice of warm banana bread and nothing else mattered. Banana bread is one of many things then, I guess. 

For me, banana bread reminds me of my home home - the place i grew up - and of my eldest sister, who was always greatly attached to it. I remember we'd have it at every picnic and for every birthday, smothered with our Aunty's dizzyingly good cream cheese frosting. This recipe, as always, is unlike your conventional banana bread. There is no wheat, dairy, refined sugar or grains, and you can work it around your own requirements - for example using all buckwheat flour to replace the ground almonds for a nut-free variation, or playing with the sweetener quantities to suit your taste. You don't really need sweetener at all in this recipe, as banana's are incredibly sweet themselves (and so are you). This bread is perfect as a breakfast treat, and if you make it one sunday evening when you've time to spare, it can last you the rest of the week, making an instant breakfast on-the-go, the perfect energy-rich snack or an offering if you have guests over for a cuppa. Lovingly spread it with Raw Chocolate Avocado Spread (recipe below), and kids will be all over it, without a care in the world that it contains fruit and super foods and is actually good for you! 


INGREDIENTS
Makes One Loaf

80-90g Coconut Oil (the more you use, the denser the bread will be)
2 Eggs
60g Coconut Palm Sugar (or 4-5 tablespoons agave/maple syrups/coconut nectar)
3 Ripe Bananas
80g Chopped Medjool Dates (optional - can also use goji berries, raisin etc but these are all high in sugar, so use in moderation. Can also use chopped raw chocolate chunks or cacao nibs)
75g Chopped Walnuts or Pecans (optional - adds a nice texture)
90g Wholemeal Buckwheat Flour 
100g Ground Almonds
2 Tablespoons Ground/Milled Chia Seeds
50g Desiccated Coconut
3 Tablespoons Whole Golden Linseeds
Pinch of Salt or a few drops of Tamari
1/2 Teaspoon Bicarbonate Soda or Baking Powder
1/2 Teaspoon Lemon Juice
1 Teaspoon Cinnamon
1 Teaspoon Mixed Spice
1/2 Teaspoon Cardamom / Nutmeg /  Spices/Herbs of choice
Toasted Buckwheat (kasha) to top (i really recommend this - it adds an amazing crunch to the bread)

+ Note - for a lighter bread, use one extra egg, and replace the buckwheat flour with ground almonds. 
 You can also experiment with making this bread into a savoury sandwich bread. Simply reduce the sugar quantity to 2 tablespoons, use only 1 banana and 2 grated courgettes, and add plenty of fresh herbs and a tablespoon of nutritional yeast.

METHOD

Preheat the oven to 170c.

Break the bananas into a bowl and then mash them until they become smooth and thick, but not lumpy. Measure the coconut oil, eggs, sugar, vanilla, salt and herbs and spices of choice into the bowl and mix using an electric whisk (you can also do this in your blender to ensure a smoother mixture, and less effort!). Once the ingredients are coming together, add the bicarbonate soda or baking powder and the lemon juice, then the buckwheat flour, ground almonds, milled chia seeds, golden linseeds and desiccated coconut. Whisk a final time, and then stir in the chopped dates, along with any nuts/seeds/cacao/chocolate of choice.

Sprinkle with the toasted buckwheat, and nuts/seeds if you wish. Place in the preheated oven for 1 hour 20 minutes. The outside becomes so crispy whilst the inside remains dense, spongy and moist, and full of flavour and texture.

Serve with Raw Chocolate Avocado Spread (below), pure tahini mixed with honey or coconut nectar, Berry Tahini Cream, Organic Butter, Ghee or Coconut oil -  toasted or warm from the own.


RAW CHOCOLATE AVOCADO SPREAD/FROSTING/SPOON-IN-JAR SNACK

INGREDIENTS
Makes roughly 10 servings as a spread. Store in an airtight container and use on cakes, porridge, pancakes, fruit and, well, literally anything.
 

1 Cup Coconut Oil, melted
1 1/2 Ripe Avocados (must be soft and almost squashy in order to blend)
16-18 Tablespoons Raw Cacao Powder
5 Tablespoons Agave
Pinch of Himalayan Pink Salt or Tamari

Optional
1/2 Teaspoon Ground Cardamom, Cinnamon or Orange Oil/zest 

METHOD

Simply place all of the ingredients into a blender or food processor and blend. I find it helps to gently scrape layers of the avocado in to the blender, rather than large chunks of the flesh. You may need to scrape down the sides of the blender after 30 seconds, to ensure everything gets combined evenly, and you aren't left with any lumps.
 


TAHINI BERRY SPREAD

INGREDIENTS
Makes 2-4 servings

4 Tablespoons Smooth Tahini
1/2 Teaspoon Agave/Honey/Coconut Syrup
Handful Fresh Raspberries/Blueberries/Blackberries (or a combination of each)

METHOD

In a bowl, stir the tahini with the agave or your sweetener of choice, and gently mash the berries in, a couple at a time. Alternatively, you can whizz everything up in a blender, for a smoother variations.

+ Use less tahini if you want more of a jammy consistency/flavour.

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.

COURGETTE AND SPINACH CREPES

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! 

INGREDIENTS
(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

METHOD

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.

CARROT SESAME DRESSING

INGREDIENTS

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)

METHOD

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.