WELL BEING & OTHER STORIES

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

Brunch

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.

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.

 

 

SYRIAN-INSPIRED STUFFED BABY AUBERGINES WITH TWO-WAY QUINOA AND WALNUT CREAM

Seasonal, Sides, Vegan, Vegetarian, Lunch, Recipe, Gluten free, Dinner, Dips + Spreads, Dairy Free, Brunchdanielle coppermanComment

This is quite possibly one of my favourite recipes, but I might just be saying that because it is one of my only recipes in the past few months. I know, I know, I'm a shocking excuse for a blogger, but I got other real things to deal with, like running a start up (ongoing), shooting music videos in Ibiza (october) and relocating to Berlin to train for 200 hours non-stop to become a Strala Yoga Guide (current). Never the less, I do have so much content saved up to share with you guys and I'm finally organising ample time to do so - so please bear with me and stay intrigued :) In the meantime, here is another syrian-inspired recipe I created to support my friends at Suitcase Magazine, who are part of Unicef Next Generation's #cookforsyria campaign, running throughout November. To help raise awareness, and ultimately funds, I developed a series of recipes, and it is now time for these Syrian-inspired stuffed aubergines with two-way quinoa, crushed chickpeas, pine nuts, medjool dates and a tahini walnut cream sauce to shine.

INGREDIENTS

Base Ingredients
1 1/2 cups cooked quinoa (cook in vegetable stock, nutritional yeast or plain water)
10-12 baby aubergines or 5-6 large aubergines
1-2 tablespoons olive oil
pinch himalayan pink salt

For the Smokey Muhamara Quinoa
30g tomato puree
4 tablespoons olive oil
30g walnuts
3g paprika
1g turmeric
2g cumin
1g cinnamon
0.5-1g chilli powder
5g raw honey
2 tablespoons tahini
3/4 cup of the cooked quinoa and stir in the
40g pine nuts
20g dates, chopped
large pinch of fresh parsley
40g chickpeas, mashed with a fork

For the Plain Quinoa
3/4 cup cooked quinoa
1 tablespoon olive oil
1g turmeric
20g pine nuts
20g dates, chopped
40g chickpeas, mashed with a fork
large pinch of fresh parsley
1g cinnamon
pinch himalayan pink salt

For the Walnut Cream
100g Walnuts
130ml Water or nut milk
65ml Olive oil
Large pinch Salt
½ teaspoon Lemon juice
1 teaspoon tahini
Optional - garlic

METHOD

Preheat the oven to 180c. Halve your aubergines (slicing lengthways) and if using baby aubergines feel free to leave some of them whole. Brush the sliced sides with olive oil, sprinkle with a pinch of himalayan pink salt and place in the oven for 30 minutes. (The cooking time will depend on the size of your aubergines, but baby aubergines will need no longer than 40 minutes, and larger aubergines should be perfect after 40-50 minutes. Keep an eye on them and remove them from the oven when the inside flesh has become soft and juicy).

Meanwhile, prepare the filling and the walnut cream. If you haven't already cooked your quinoa, cook it now. Use roughly 1/2 cup raw quinoa to 1 cup water or stock, which will make roughyly 1 1/2 cups cooked quinoa.

As your quinoa cooks, make the tomato and walnut muhammara-style paste. In a small herb blender / nut grinder, measure the tomato paste, olive oil, walnuts, paprika, turmeric, cumin, cinnamon, chilli powder, honey and tahini and blend until a smooth paste forms. Set aside until your quinoa is cooked.

Next, make the walnut cream. Simply add all of the ingredients to your blender and blend for 30 seconds on a low speed, and then for 30 seconds on a high speed. Scrape down the sides and continue to blend until the mixture forms into a smooth, thick liquid. The timings will depend on the power of your blender. Once you are happy with the result, pour into a jug or a serving bowl and chill in the fridge until ready to serve.

Once the quinoa has cooked and absorbed all of the liquid, rinse and drain completely. Divide the mixture, placing half in one bowl and half into a separate bowl. Stir the tomato and walnut paste into one bowl using a fork, mixing and mashing to combine. Stir through the pine nuts, dates and mashed chickpeas and set aside. To the other bolw of quinoa add the olive oil, turmeric, pine nuts, dates, chopped, chickpeas, pinch of fresh parsley, cinnamon and salt, mixing and mashing to combine.

Check your aubergines if you haven't already, and remove from the oven once they are cooked through. Use a teaspoon to gently scroop some of the flesh aside to make space for the quinoa. Don't remove the flesh, just push it to the sides of each aubergine half. Now, spoon the separate quinoa mixtures into the aubergines. (If you have mixture left over, offer it on the table or save it for another time).

If you want to serve the aubergines heated through, return to the oven now for 10 minutes. Alternatively, serve as they are (the quinoa will have cooled down completely but the aubergines should still be warm), or place in the fridge if you plan to serve them chilled.

When ready to serve, drizzle a few teaspoons of the walnut cream over each or some of the stuffed aubergines, or alternatively, offer the cream alongside the aubergines for people to help themselves to. Serve these as a side offering to meat or fish, or as a main meal with fresh salad.

+ Store aubergines in an airtight container in the fridge for up to 1 week.
+ Store walnut cream in an airtight container for up to 3 days.

 

 

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.

SWEET POTATO, CHICKEN, AVOCADO AND QUINOA NORI ROLLS

Snacks, Summer, Lunch, Recipe, Gluten free, Dinner, Dairy Free, Brunchdanielle copperman1 Comment

You can't go wrong with anything that is rollable. Whether its fajita's, a quick tortilla lunch wrap, some homemade savoury crepes, burritos or sushi, there's something for everyone, and each individual has a unique way of filling, customising and rolling theirs to really make it mean something to them; or just to make it their own kind of tasty. Fajita's featured a lot in my house growing up, and as soon as there was a tortilla on each plate, everyone fell silent, concentrating on building their ideal meal. There's something so satisfying in combining your favourite things to create a few incredible mouthfuls that no one else will ever quite achieve in their own constructions, or experience to the full extent.

This recipe is - hang on, I'm about to say it again - one of my favourite creations. I was inspired by conventional sushi which, ever since moving to London from Bath (a small town where people would assume you'd just sneezed if you asked where to find some sashimi), I have been obsessed with. The recipe below isn't in keeping with many Japanese traditions, but it doesn't have to be. You can mix and match your fillings, and you don't have to use rice and raw fish. You can literally use anything. The seaweed has such a mild flavour that whatever combination of fillings you choose will work well.

It may not look like it, but this is such a simple recipe - which is always a bonus. Anyone who loves fresh food and vibrant flavours will appreciate that you can bung everything you love onto one nori sheet, roll, squeeze and enjoy instantly. If for whatever reason yours don't roll perfectly, this is not an indication of failure - it will still taste amazing. 

I love a recipe that you can really personalise, as I'm sure most of you do too. If you don't like an ingredient, you don't have to use it, and instead can combine all of your favourite ingredients in one meal. You can use any fillings you like here - I have simply provided a couple of my personal favourites. Where normal sushi uses rice, I've used Quinoa, as I find it more gently filling in comparison to rice, and it is also higher in protein and fibre, and in some cases, easier to digest. (It also suits anyone on a paleo diet). That's more or less the only similarity that these nori rolls have with traditional sushi. My fillings combine all kinds of cuisines. You could call them Confused Rolls. Whatever - they're delicious.

For vegetarians, you can experiment with a range of raw or cooked vegetables. I love using mashed or pureed sweet potato or beetroot houmous with the quinoa as it is a creamy, sweet way of binding the other ingredients together. I'd suggest cutting the vegetables into thin strips to make for easier rolling. Avocado, courgette, cucumber, red pepper, carrot, beetroot, kohlrabi, cabbage (or sauerkraut), spinach, kale and broccoli would be top of my list. Make sure you also throw in as many fresh herbs as you can too. Mint, parsley, coriander and basil add a refreshing flavour. You can also improvise with your own dips and spreads in the place of sweet potato or beetroot houmous. Try them with any kind of houmous, avocado puree or guacamole.

For a meaty version, experiment with either chicken - like I have below - or fish (cooked or raw). In the past, I've made these with locally sourced organic salmon sashimi which you can pick up from almost any fishmonger. Ask them if it is sashimi-grade, and ensure it is as fresh as it can be. Don't leave it in the fridge for a few days before you plan on making these - use it the day you buy it. 

You can either prepare your meat beforehand like i have below, flavouring it with honey, oil and lemon juice or you can keep it plain. It is best to use it cold as it will roll better and won't affect the shape of the nori rolls too much.

 INGREDIENTS
(makes around 14 rolls - perfect as a quick lunch, snack or starter)

1 Packet Plain Nori Sheets (like these)
1 Large Sweet Potato, mashed - or Beetroot Houmous (recipe below)
1 1/2 Cups Cooked Quinoa

FILLING OPTIONS
. Sliced Vegetables - I like kohlrabi, carrot, cucumber, courgette, cabbage, chopped spinach, beetroot or broccoli / cauliflower rice. With crunchier vegetables, slice them thinly lengthways.
. Shredded or Chopped Chicken (try marinating in Tamari, Ginger, Ground Coriander, Agave and Olive oil).
Flaked Fish (salmon or tuna), Raw Fish or King Prawns.

METHOD
Take one nori sheet at a time and lay it flat onto a dry surface. I use a sushi mat which helps, but it isn't essential. Spread a layer of sweet potato onto the nori sheet, in a rectangle. Don't let it get too close to the sides of the sheet. Next, spread a layer of quinoa on top, followed by the chicken or fish and your vegetables. Starting with the end nearest to you, being to roll. It can get really messy! Just go with it. I tend to almost fold the sheet in half and then roll it back towards me, tucking it into the filling as I go. I roll and re-assemble a few times to get the filling tightly packed. Squeeze the rolls with dry hands to ensure they become as compact as possible.

Once rolled, take a really sharp knife and wet it slightly. Holding the roll at one end, slice diagonally down the middle, careful not to put too much pressure on the roll or to tear the sheet.

Serve with an Asian Inspired dip, a salty dip or a sweet dip (recipes below).

BEETROOT HOUMOUS
(serves 4-6)
2 Tins Chickpeas
5 Tablespoons Cold Water
10 Tablespoons Extra Virgin Olive Oil
1 Clove Garlic - optional
2 Small - Medium Cooked Beetroot, chopped
1 Tablespoon Beetroot Powder or 1 Extra Beetroot, chopped
3 Tablespoons Tahini
Juice from 1/2 or 1 Lemon (depending on your personal preference)
Himalayan Pink Salt or Tamari - to taste
1 Tablespoon Nutritional Yeast - optional
1 Teaspoon Mustard - optional

METHOD
Start by blending together your chickpeas, olive oil, lemon juice, salt, nutritional yeast, tahini and mustard, if using. Blend on a medium to high speed, and add the water gradually. Once smooth, add the chopped beetroot and blend for a further 2 minutes. Add more water if it isn't blending smoothly. Serve instantly, or chill in the fridge until ready to enjoy.

SALTY TAMARI DIP
(serves 4-6)
1 Tablespoon Tamari
4 Tablespoons Extra Virgin Olive Oil, Sesame Oil or Avocado Oil
1/2 Teaspoon Lemon or Lime Juice
1 Tablespoon Tahini, optional

METHOD

Simply combine all of the ingredients in a small small bowl, stirring with a fork to combine everything fully. Serve chilled. If the you leave the dressing to sit, or in the fridge for a while before serving, stir again before enjoying, as the oil, tamari and tahini tend to separate.

SWEET TAHINI DIP
(serves 4-6)
1 Teaspoon Tamari
2 Tablespoons Tahini
2 Tablespoons Olive Oil
1/2 Teaspoon Agave / Raw Honey /Date Syrup / Coconut Nectar
1 Teaspoon Lemon Juice
1/2 Teaspoon Ground or Grated Ginger
Crushed Garlic - optional

METHOD
Simply combine all of the ingredients in a small bowl, stirring and mashing lightly with a fork, or use your blender if you want to get a smoother dressing and ensure there are no lumps. Serve as a dip for the nori wraps, or drizzle over the top.

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.

RECIPELESS | THE FOUNDATIONS OF A GOOD PESTO

Snacks, Sugar Free, Summer, Vegan, Vegetarian, Lunch, Gluten free, Dinner, Dairy Free, Brunchdanielle coppermanComment
pesto.jpg

There are times when I have made exceptionally good food by simply clearing out the fridge, using what I know will work but what I know isn't textbook stuff (or cookbook stuff). Some of the greatest meals I have had are down to impulsive improvisation, and involve me throwing unlikely ingredients together and hoping for the best. Really, thing's can't go that wrong. If you're baking or attempting a recipe with a little science involved, then maybe. But with things like dips, sauces, spreads, goodness bowls and quick and easy lunches or dinners, there really are no major rules, and no major risks when it comes to making things up with whatever you have to hand. 
A few secrets to successful recipeless improvisation:
Mindfully stocked cupboards and fridges
Creativity
Imaginative Determination
Openness
Confidence
And Hunger.

Welcome to my first example

We have blenders to thank not only for smoothies and soups, but more recently dips, spreads and nutty goodness. You know how nowadays, we're all like "there's an App for that". Well, when it comes to the kitchen, it's more like "there's a way to blend that". I'll admit to getting carried away and sometimes ruining a perfectly acceptable solid/3D meal, but most of the time, if I enjoy a food enough, I will use it in any way that I can, and that definitely means I will somehow make it into either a dip (like pesto or houmous), a soup, a dressing, a sauce, a drink or a pudding. You just gotta know your ingredients, know what to add what not to add, and I guess have a lot of trust in your blender. 

Pesto brings back certain memories for me. It never played a huge part in my childhood - always seemed very Mediterranean in comparison to our crustless, white breaded ham and cream cheese sandwiches (which our dad used to cut into heart shapes for us much to our junior-self's embarrassment). However, when I met Lamont, one of my best friends from secondary school (who was later nicknamed Sacla' - read on to find out more), things in packed lunch and after school snack land changed drastically for me. Her parents owned a deli in town named Goodies (what a great name?). After school we would stop by the deli, ravenous and ignorant to the fact that the store was only about 1/2 a meter wide and full of dignified customers waiting patiently. We'd bustle into the deli, hang our by the cured ham and take in the smell of real proper olive oil and antipasti essentials whilst Martha (or Sacla' if thats easier for you to keep up with) found out from her mum if there was anything going spare. Pesto was always involved in this excursion, not to mention in every single sandwich or homemade quiche that my culinarily developed friend ever brought to school with her. And so developed the nickname. She was branded Sacla' by a bunch of boys in our friendship group (who clearly just did not understand pesto like she or we did). 

Although I think she has since reduced her intake of pesto (probably ever so slightly), every time I hear the word or slide a dollop of it onto my place, I will think of her, and all the good times at Goodies.

Anyway. The real point of this post: blenders are great, and pesto is delicious. But one thing pesto isn't is difficult. Nor does it have to be unhealthy. There will be no parmesan cheese (unless you want there to be), and more goodness in the form of dark green vegetables and healthily fatty nuts and seeds than any other pesto you have had before. Dips and spreads are hands down the easiest, most flavoursome and most crowd-pleasing way to make anyone in the world eat some form of vegetables (in most cases, without them even knowing it). 

There is no real recipe here - just a few helpful guidelines on how to make the perfect pesto without fail every single time. Hurried, indecisive lunch time after hurried, indecisive lunch time I'd find myself making pesto in answer to all of my hungry confusion, usually using whatever i could find in the kitchen. The fridge and the cupboards between them usually permitted great things to happen and no matter what I used, it always tasted pestoey, and always tasted goooooood. Whether I made it with spinach, kale or watercress, and whether I used brazil nuts, cashews or sunflower seeds, I was always left with a winning combination. But writing out pretty much the same method and on very slightly different recipe for each one seemed pointless. So, instead, I've outlined the foundations of a successful pesto below, along with my favourite combinations and flavour suggestions. There is no need for you to write down what you use just so you'll remember for next time. You should make it differently each time. It will always work, it will always taste good, it will always be nutritious, and it will just keep exciting you. Off you go now.

+ And be sure to make far too much than you need, because you can store it in the fridge to use for breakfasts, lunches, snacks and dinners for up to 2 weeks, and too much pesto in this place is not a depressing matter.

T H E   F O U N D A T I O N S   O F   A   G O O D    P E S T O
(for one pretty large portion)

1 Handful Nuts or Seeds
1 Large Handful Basil Leaves
2-3 Tablespoons Extra Virgin Olive Oil
1 Large Handful Green Leaves
Generous Pinch of Himalayan Pink Salt or a Splash of Tamari
1/2 Teaspoon Lemon or Lime Juice
Nutritional Yeast, optional
1/2 - 1 Clove Garlic

+ If the mixture seems to thin / runny, add a few more nuts or seeds.
+ If the mixture is too thick / chunky, add more oil, or a little boiling water (cold water will not combine with the oil and the consistency will be ruined
+ If the mixture is too bland for your personal taste, add more salt, garlic, lemon juice or nutritional yeast (can also use cheese if you are not dairy intolerant / vegan

T H E  N U T S  &  T H E  S E E D S

.  Almonds
.  Cashews
.  Sunflower Seeds
.  Walnuts
.  Pistachios
.  Brazil Nuts
.  Pumpkin Seeds
.  Pine Nuts
.  Chia Seeds
. Hemp Seeds

M Y   F A V O U R I T E   C O M B I N A T I O N S

.  Spinach and Sunflower Seed
.  Brazil Nut and Cavelo Nero
.  Cauliflower Leaves and Almond
.  Watercress and Brazil Nut (I love Watercress as they support local farmers and their products are 100% organic)
.  Kale, Pumpkin Seed and Cashew
.  Basil, Sunflower Seed and Walnut
.  Broccoli and Mixed Nut
.  Basil, Pistachio and Parsley
.  Roasted Red Pepper and Basil
.  Sun Dried Tomato, Cashew and Basil
.  Avocado Pesto Cream (just add 1/4-1/2 Avocado to your usual pesto recipe, and maybe a little more oil)
.  Rosemary, Basil, Watercress and Sunflower
. Walnut, Spinach, Basil, Avocado and Tahini Creamy Pesto
. Sunflower, Pumpkin, Ground Flax, Watercress and Spirulina Basil Pesto

 

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 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.

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.

PARSNIP, CELERIAC AND QUINOA BURGERS

Snacks, Vegetarian, Gluten free, Brunchdanielle coppermanComment

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

INGREDIENTS
Makes 8-10

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

METHOD

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

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

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

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

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

GOJI TAHINI DRESSING

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

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

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

SAVOURY TAHINI DIP

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

METHOD

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

STUFFED MEDJOOL DATES WITH CASHEW CHEESE AND BACON

Snacks, Sugar Free, Brunchdanielle coppermanComment

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

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

INGREDIENTS

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

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

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

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


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

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

+ Store in the fridge for up to 4 days.

SWEET POTATO CHEESEBOARD BISCUITS

Snacks, Gluten free, Brunch, Breakfastdanielle coppermanComment

INGREDIENTS
Makes 15-20 Biscuits (depending on size)

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

METHOD

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

Bake for 15-20 minutes.

PUMPKIN CHICORY LATTE WITH COCONUT CREAM

Sugar Free, Drinks, Brunchdanielle coppermanComment

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

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

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

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

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

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

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

COCONUT CREAM

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

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

HOT TODDY

Sugar Free, Drinks, Brunchdanielle coppermanComment

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

INGREDIENTS
Makes One

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

METHOD

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

SWEET POTATO AND JERUSALEM ARTICHOKE PORRIDGE

Brunch, Breakfastdanielle coppermanComment

This winter, I have become reacquainted with porridge - a traditional breakfast option popular across the nation, but so underrated in my opinion. For me, it's not about the porridge (that's just oats and water, or milk at its best). It's about the flavours and the toppings. I have experimented with grains (using my favourite psuedograins like quinoa, amaranth and buckwheat), dairy free milks (which make it a hundred times creamier than water), fresh spices and herbs (i love cardamom or rosemary and basil) and toppings, such as fresh berries, compotes, almond butter sauces and much more. Today I decided that, seeing as it was nearer lunch time than breakfast by the time I woke up, i would have a go at savoury porridge. I used to be obsessed with risotto, and was eager to make a simpler, easier variation of it using gluten free oats. At lunch time, it's harder to find time to spend on cooking, and conventional risotto involves a lot of preparation and a lengthy cooking time. Here, I used a few of my favourite autumnal vegetables such as sweet potato and jerusalem artichoke. The artichoke brings a richness to the recipe and the sweet potato provides the perfect texture, and subtly sweetens the dish.

+ Perfect as breakfast, lunch or dinner, and delicious enjoyed hot or cold. Make extra and chill or freeze the leftovers for later on in the week/month.

INGREDIENTS
1/2 Cup Water
1/2 Cup Coconut or Almond Milk
1/3 Cup Oats
60g Baked or Steamed Sweet Potato
1 Tablespoon Fresh Dill
A Few Sprigs of Fresh Rosemary
1/2 of 1 Jerusalem Artichoke, grated
1 Teaspoon Nutritional Yeast
1 Teaspoon Tamari
3-4 Tablespoons Grated Sweet Potato
1-2 Tablespoons Chia Seeds

Optional Extras
Peas
Garlic
Tahini
Mustard
Chunks of roasted sweet potato or squash

METHOD

Start by cooking the oats. In a large saucepan, heat the oats and the water together. When the oats begin to plumpen and the water is dissolving, stir in the coconut milk and the sweet potato. I prefer using steamed sweet potato, but grated with create just as much flavour. The cooked sweet potato makes the porridge thicker and more creamy. Stir the porridge constantly to break down the large chunks of sweet potato, and add more water if you think it is needed. Add the grated jerusalem artichoke, dill, rosemary, nutritional yeast and tamari, along with any of your other chosen ingredients (peas work well for a filling lunch dish). Simmer for 10-15 minutes, adding more water or milk as you think is needed. The porridge should resemble a risotto more than a porridge, due to the thick, creamy sweet potato sauce.

TOP WITH
Truffle or Avocado Oil
Grated Beetroot or Jerusalem Artichoke or Sweet Potato
Tamari Toasted Seeds
Chopped Avocado
Poached or Halved Soft Boiled Egg
Fresh Herbs of choice
Homemade Spinach or Kale and Nut Pesto
Tahini

LEMON, AMARANTH AND HONEY CAKE WITH AVOCADO FROSTING

Snacks, Sugar Free, Vegetarian, Gluten free, Brunchdanielle coppermanComment

Last weekend in Bath I took my delightful mother to a new coffee shop which apparently had been the talk of the little town for months. Bath is full of independent shops, cafes and eateries, and thankfully, to this day there is still only one Pret a Manger to its name. Don’t get me wrong, with its green juices, boiled eggs, kale chips and raw nuts, Pret is quickly becoming my favourite fast food coffee chain, but, there is nothing quite like a family-run cafe with irreplicable (is that a word?) character. 
Bath’s finest cafes are cosy, welcoming, beautiful and unique, but of course, they’ve never heard of almond milk or dairy-free baked goods. Their produce is local and fresh and the food is always amazing, but until Mr Twitchett and his Roundhill Roastery came to fruition, the coffee was instant and the milk choices, satisfactory. It’s easy to find milk sourced from the local farmers, which is of course delicious in so many ways, however, if you are detoxing, giving up dairy or completely intolerant to it, your only option is going to be soy. Again, nothing wrong with that, but once you’ve tasted nut milk and are aware of such creamy, flavoursome concoctions of nutrients, there will always be a pang for it. Cue, Society Cafe.

As I ordered our almond milk cappuccinos at the counter of Society Cafe in Kingsmead Square, a slice of Lemon, Polenta and Pistachio cake with exquisite beauty caught our eyes. I ordered it without giving it a thought and we sat in awe after our first mouthfuls, painfully vowing that we would wait to continue once our coffees had arrived. It was amazing, and straight away I wanted to create a grain-free, dairy-free and sugar-free version, using coconut milk and raw organic honey instead of butter and sugar. So thats what I done did.

+ I used amaranth instead of polenta as it is similar in physical features and I thought it would taste almost the same, and create a similar texture. I kept mine raw and I liked that the texture was quite bitty and crunchy, but boiling it first will soften it, making the cake smoother. Amaranth is a seed, similar to quinoa (you could probably use quinoa instead of amaranth, raw or gently boiled, if you don’t have amaranth). Amaranth is a complete protein, is full of vitamins and nutrients and is exceptionally high in fibre.

(Guide to Bath coming soon).

INGREDIENTS:
Makes one large cake. Halve measurements if you want to make several small cakes or really tiny ones, in ramekins.

200g Soft Coconut Oil
150g Organic Raw Honey or Raw Agave
200g Ground Almonds
250g Amaranth, raw or boiled in water for no longer than 5 minutes, to soften
1 Teaspoon Organic Baking Powder
1 Teaspoon Psyillium Husk Powder
3 Large Eggs
1 Teaspoon Vanilla Extract
The Zest of 2 Unwaxed Lemons
Handful of Whole Raspberries or Blueberries, optional

TO GLAZE:
The Juice of Two Lemons 
2 Tablespoons Raw Organic Honey or Raw Agave

METHOD

Preheat the oven to 180c.
Beat the coconut oil and honey together in a medium bowl, using an electric whisk. In a separate bowl, mix the ground almonds, amaranth (raw or briefly boiled), baking powder and psyillium husk together. Beat 1/3 of the dry mixture into the coconut oil and honey, then beat in one egg. When combined, add another 1/3 of the dry mixture and another egg and beat until combined. Now add the final 1/3 of the dry mixture and the final egg, along with the vanilla extract, and whisk until fully combined. Stir in the lemon zest and pour the mixture into a tin or ovenproof dish, greased lightly with coconut oil.
Bake for 35-40 minutes.

Meanwhile, juice the lemons and pour the juice into a small bowl, with the honey or agave. Mix together until combined.

Remove the cake/s from the oven and let cool before removing the cake from the tin and placing it gently onto a plate. Stab gently at the surface of the cake with a fork and pour the lemon and honey mixture over the cake. Watch it soak into the cake, then leave in the fridge until ready to serve (it becomes even more dense, chewy and moist in the fridge thanks to the coconut oil), or serve right away. I enjoyed it with Buckwheat Yoghurt (recipe on the Qnola website soon), but cashew cream or coconut yoghurt will suffice. And the frosting below isn’t mandatory, but it is certainly advised.

OPTIONAL WHITE CHOCOLATE & AVOCADO FROSTING:
100g Cacao Butter
2 Ripe Avocados
1 Tablespoon Raw Organic Honey or Raw Agave
1/2 Cup Cashews
1 Teaspoon Lemon Zest (or juice, for a stronger lemon flavour)

+ You can also used creamed coconut instead of the Cashews and Raw Honey or Agave.

METHOD:
Place the cacao butter and cashew nuts into a food processor or blender and blend for 2-3 minutes, until smooth. Now add the avocado, scraping at the flesh to gradually release it from the skin so as not to overwhelm the blender with large chunks. Add the sweetener and lemon zest and blend for another 1-2 minutes, until everything is combined and the mixture is smooth and a whipped consistency. Spread onto your cooled cake/s. This icing is prefect for any cake, and works especially well on cacao cake, banana bread and blueberry muffins.

+ If you don’t like lemon flavoured things, this cake works just as well without the lemon, and this frosting is delicious on the plain vanilla and berry sponge. Alternatively, you can use fresh orange juice instead.