MANGO CASHEW PUDDING

INGREDIENTS

1 Cup Water

6 Medjool Dates

1 Cup Cashews

1/2 Teaspoon Lemon Juice

1 Ripe Mango

2 Tablespoons Coconut Oil

2 Tablespoons Linseeds, to top

20g Qnola, flavour of choice, to top

INSTRUCTIONS

Start by pureeing the mango adding it to your blender with half of the water. Blend on the highest speed for 1-2minutes, until smooth. Add the rest of the water, the raw cashews, lemon juice and dates and blend again for another 2-3 minutes. The mixture should become incredibly smooth. If lumps remain or if the mixture if too thick, add more water and lemon juice.

Pour into a bowl and serve as a side or enjoy as your main morning meal, topped with nuts, seeds, berries, superfood powders and Qnola.

 

Recipe by Danielle Copperman.

 

SWEET POTATO CASHEW PUDDING

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

INGREDIENTS

200g raw cashew nuts

2 Tablespoons of Tinned Coconut Milk (using the more solid top part)

¼ cup Almond or Coconut Milk 

1 Cup Sweet Potato, chopped and steamed

1 tablespoon Vanilla extract

Pinch of Himalayan Pink Salt

1 Teaspoon Cinnamon

1 Teaspoon Maca

3 Tablespoons Coconut Oil, melted

YOU MIGHT ALSO LIKE
Mango & Coconut Cashew Yoghurt

 

INSTRUCTIONS

 

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

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

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

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

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

 

 

Recipe by Danielle Copperman.

DAIRY FREE CASHEW CREAM YOGHURTS

INGREDIENTS

1 Cup Soaked Cashew Nuts

3/4 Cup Water

1/2 Teaspoon Fresh Lemon Juice

1/2 Cup Coconut Milk or Water

1/2 Teaspoon Vanilla Extract

1 Teaspoon Maca Powder

1 Teaspoon Coconut Oil, if you want to stiffen it

Optional

1 Mango, pureed
Blueberries, pureed
4-6 Medjool Dates
1/2 Banana with 2 Tablespoons Cacao Powder
Rosewater
Essential Orange Oil


YOU MIGHT ALSO LIKE

Mango & Coconut Cashew Yoghurt

INSTRUCTIONS

Soak the cashew nuts for around 4-6 hours. Drain them and rinse them with water, before adding them to your food processor or bender. Add the water, lemon juice, coconut milk and water, vanilla and maca and blend for 5-6 minutes, pausing the blender half way through scrape down the sides. 

Add a little more water or milk if the mixture is still thick or lumpy, and blend until it is completely smooth. Now add your flavours or fruits of choice to flavour your yoghurt, or leave it plain.

Place in the fridge to keep cool until you are ready to eat. Top with Qnola (ginger and beetroot go particularly well), berries, seeds and nuts.

 

Recipe by Danielle Copperman.

CHIA SEED PUDDING

Chia seed pudding is one of the most baffling dishes to people who haven't come fully to terms with a healthy, natural, superfood-rich diet. There is nothing in our conventional diet similar to Chia Seeds, so the texture can be hard for people to adhere to. However, if you make it the right way, it will soon be nothing but a creamy bowl of goodness, resembling cold rice pudding, but much, much better. If you're still not convinced even by the recipe below,  just eat it anyway knowing it is doing you the world of good!

INGREDIENTS

1/2 Cup Cashew Nuts

1/2 Cup Coconut Milk

5 Tablespoons Chia Seeds

2 Teaspoons Agave or Raw Organic Honey

Pinch of Himalayan Pink Salt

1/2 Teaspoon Vanilla Extract

Cinnamon, to taste

1/2 Teaspoon Maca

INSTRUCTIONS

Start by blending the cashew nuts with the coconut milk, for around one minute. This will form a thin paste. Add the natural sweetener, salt, vanilla, cinnamon and maca and blend again, for another 1-2 minutes, until the cashews are completely broken down. If you think it needs thinning, add a tablespoon of cold water.

Place your chia seeds in a bowl and and pour the milky mixture over them, stirring with a fork so that the seeds become fully coated. Set this mixture briefly in the fridge, and then stir again after 5 minutes. Cover with cling film and leave in the fridge for about an hour. 

When ready to eat, remove from the fridge and top with a selection of berries, fruit, nut butter, goji berries, nuts, seeds and Qnola, or other granola of choice.

For a berry infused chia seed pudding, blend 1/2 cup frozen blueberries with the cashews and the milk, and then follow the instructions above.

 

Recipe by Danielle Copperman.

MINT BUCKWHEAT YOGHURT

INGREDIENTS

1 Cup Buckwheat Groats, soaked

1/2 Cup Cashew Nuts or Pistachios, soaked

1 Tablespoon Coconut Oil

2 Tablespoons Nut Milk, or Fresh Orange Juice from 1/2 Large Orange

Handful Fresh Mint Leaves

1/2 Green Apple or 1/2 Sweet Potato or 1/2 Cup Frozen Blueberries or 1 Ripe Mango/1 Cup Dried Mango

Lemon Juice, optional

Pinch of Saffron

1 Teaspoon Maca Powder

1 Teaspoon Cinnamon

Berries

Bee pollen

INSTRUCTIONS

Soak the buckwheat and nuts for at least two hours or even overnight. Blend in a food processor for 1 minute, then add the nut milk or fresh orange juice and blend for another minute. Now add the coconut oil, mint, your choice of fruit ( my favourite are frozen berries and lemon or mango), lemon juice if using, saffron, maca and cinnamon. Blend for 2-3 minutes until entirely smooth.

Pour into bowls and chill in the fridge for about one hour, if you prefer it a little stiffer and more refreshing. You can, of course, eat this straight away. Top with berries, bee pollen, super foods of choice and Qnola.

 

 

Recipe by Danielle Copperman.

 

 

 

SILKY SMOOTH MANGO COCONUT YOGHURT

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

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

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

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

INGREDIENTS
(makes 2 portions)

The Flesh from 1 Young Thai Coconut
1/2 Ripe Mango
1/2 Teaspoon Vanilla Extract or Fresh Vanilla Seeds
3 Tablespoons Coconut Water or Nut Milk
Pinch of Salt
1 Large Handful Soaked Cashew Nuts
1 Tablespoon Melted Coconut Oil

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

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

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


GINGER BLUEBERRY PORRIDGE

INGREDIENTS

1 Cup Almond, Coconut or Cashew Milk 

1/3 Cup Gluten Free Porridge Oats or Buckwheat Flakes

1/2 Cup Fresh, frozen or dried blueberries - or homemade blueberry smash

1 Tablespoon Coconut oil

1 Teaspoon Grated Ginger

1 Teaspoon Fresh Lemon Juice

2 Teaspoons Ground Ginger

Large Handful Whole Blueberries

1 Teaspoon Maca

TO TOP

Ginger or Beetroot Qnola

Nut Butter

1/2 Teaspoon Bee Pollen

 

 

INSTRUCTIONS

Start by making the milk. Take your shop bought or homemade nut milk and place this in a blender with fresh, frozen or dried blueberries, or homemade berry smash.

(For the berry smash, simply mash the blueberries in a saucepan, heat with a little sweetener of choice and 2 tablespoons of water and simmer until a thick, syrupy paste forms. The strain through a sieve, and add the smooth syrup to the blender with your nut milk).

Blend the milk and the berries until smooth, and if using whole berries rather than the syrup, strain the berry infused milk before pouring it into a medium saucepan. 

Once the milk is transferred to a saucepan, add the oats or flakes you've chosen to use, alone with the coconut oil, ginger, maca and lemon juice. Simmer until the milk has been absorbed, add the whole blueberries and continue to cook until the oats/flakes have softened. 

Serve straight away, topped with Qnola of choice, extra fruit/berries and superfood powders, or leave in the fridge and enjoy cold.

 

 

 

 

Recipe by Danielle Copperman.

 

 

NUT POPCORN CLUSTERS

INGREDIENTS

60-80g Qnola - any flavour

5 Tablespoons Agave, Raw Honey, Coconut Blossom Nectar or Date Syrup

1 1/2 Tablespoons Tamari

3 Tablespoons Desiccated Coconut

80g Chopped Cashew Pieces

2 Tablespoons Cacao Nibs

1 Tablespoon Coconut Oil or Cacao Butter

1 Tablespoon Chia Seeds

2 Tablespoons Golden Linseeds

INSTRUCTIONS

Preheat the oven to 120c.

In a medium mixing bowl, combine the agave, tamari, desiccated coconut, cashew pieces, chia seeds, linseeds, cacao nibs and melted coconut oil. Whisk to combine and ensure all nuts and seeds are evenly coated in coconut oil, tamari and agave. Toss the Qnola into the bowl and stir again, to coat it as much as possible.

Spoon the mixture onto a baking tray lined with greaseproof paper. Spread the mixture out evenly so it covers the tray and place in the oven for 10-20 minutes. Remove from the oven when the mixture is browning and leave to cool and harden entirely. I place mine in the fridge for about half an hour.

When the mixture is solid, carefully twist the greaseproof paper to pop the cluster off, and break them with your hands into bite-size pieces. Fill a bowl with the clusters and enjoy with friends as you would popcorn. Experiment with flavours such as savoury nutritional yeast, spicy chilli and cacao, or salted caramel and almond butter. Store in an airtight container for up to a week in the fridge.

+ You can also try a raw version by setting the nuts in the freezer instead of baking them, or by making a thick date, almond butter and coconut oil paste to stick them together and, again, set in the freezer.

 

 

Recipe by Danielle Copperman.

 

PUMPKIN NUT MILK

This recipe is great during the winter, especially. Not only does your body crave warmth and comfort, your immunity will be struggling too, so getting as many medicinal spices and super foods into your diet as possible with make an incredible difference to your health. The harsh weather can really shut down your immune system, and with longer periods of darkness your skin can begin to look and feel lifeless. Warm drinks are so comforting and are instant ways to enhance your nutrient intake, instantly. Pumpkin helps you to relax and contributes to sound sleep, so drink this before bed or when you're feeling rundown and it will sooth your mind, body and soul. Alternatively, enjoy it heated up on your Qnola to keep you warm as you hurry out of your sleepwear and into your clothes, trying desperately not to freeze.

INGREDIENTS

1 Cup Raw Almonds or Cashews,  soaked

2 Cups Cold Filtered Water

(or you can use pre-made nut milk, or other plant based milks such as hemp or coconut)

1 Cup Pumpkin, Squash or Sweet Potato, cubed

1 Teaspoon Vanilla Extract

Pinch of Himalayan Pink Salt

1 Teaspoon Maca Powder

1 Teaspoon Lucuma, optoinal

1 Teaspoon Cinnamon, Nutmeg, Cardamom, Cloves, Ginger, Tumeric

1 Teaspoon Coconut Blossom Nectar or Date Syrup, optional

(your choice of spices - i like using a mixture of chai spices)

 

INSTRUCTIONS

You can make this milk in two ways. The easiest way is to make it with pre-made nut milk - whether you have some homemade leftovers or shop bought milk (just be wary of the sugars and additives) - and with steamed pumpkin/squash/sweet potato. The healthiest, slightly more arduous way is to make the milk fresh from scratch, and to juice the vegetables. 

Method 1:

Start by steaming your vegetable of choice. When it becomes soft to touch, transfer it into a blender. Measure your milk and add that to the blender, along with the vanilla, maca, lucuma (if using), salt and spices of choice. Blend on a high speed for 2-3 minutes, until the vegetables have disappeared. The milk should be entirely smooth and should be turning a nice golden yellow colour. When everything is combined, pour the milk through a sieve or a nut milk bag or a jam strainer (the nut milk bag or jam strainer will result in a much smoother milk, but a sieve will do). Leave to cool in the fridge, as it will still be lukewarm from the steamed vegetables, or heat in a saucepan and serve as a warm drink.

Method 2:

Start by juicing your vegetables. If you don't have a juicer, you can grate your vegetables into a blender and blend it with twice its amount of water. Then pour it through a sieve or a nut milk bag or a jam strainer. The best way, though, is to juice the vegetables, for the purest, smoothest and more nutritious result. Once the vegetables are juiced, set aside in the fridge whilst you make the nut milk.

Place your nuts of choice into a blender along with the filtered water. Blend for 3-4 minutes until the water turns white and the nuts have dispersed. Pour through a fine sieve, a nut milk bag or a jam strainer into a jug. Wash the blender than pour the milk back in. Add your vanilla, salt, maca, lucuma (if using), spices of choice and your pre-prepared pumpkin, sweet potato or squash juice. Blend for another 1-2 minutes on a high speed, ensuring everything is combined and smooth. Pour through your sieve/nut milk bag/jam strainer for a final time, for the smoothest result.

Serve instantly, as a cold drink, as a hot drink, stirred into coffee, poured over Qnola, used in porridge or baking or store in the fridge for 3-4 days.

AVOCADO & BLUEBERRY SMOOTHIE TOPPED WITH QNOLA

Smoothies are the perfect addition to any morning regime, especially one - like many peoples' - that lacks time. Smoothies are a quick and easy way to get a concentrated dose of nutrients and vitamins in first thing in the morning. This smoothie is even more energy-rich and nutritious than most, as it contains quinoa flakes which are incredibly high in protein. If you don't have time to make porridge in the morning, chuck your oats or flakes into the blender with your smoothie ingredients for a filling breakfast, on-the-go. Convenience food at its finest.

INGREDIENTS

20g Quinoa Flakes, soaked overnight, or cooked quinoa

100ml Almond Milk

5 Tablespoons Filtered Water

1/2 Ripe Avocado

1 Cup Frozen Blueberries

Handful Fresh Strawberries, chopped

Handful Spinach or Kale

An Inch Grated Fresh Ginger or 1 Teaspoon Ground Ginger

Small Handful Fresh Mint or Basil Leaves

1/4 Cup Hemp Seeds

1 Teaspoon Maca Root Powder

1 Teaspoon Baobab Powder

1/4 Teaspoon Bee Pollen

1/4 Teaspoon Apple Cider Vinegar

1 Teaspoon Chia Seeds

1 Tablespoon Qnola to top, or if making a smoothie bowl, 1/2 Cup Qnola to top

 

INSTRUCTIONS

Wash the berries and leaves before chopping roughly. Pour the almond milk and the berries into the blender first, and blend for 1 minute. Then add all of the remaining ingredients and blend for 1-2 minutes, on the highest speed, until smooth. 

When the smoothie is completely smooth and no bits remain, pour into a glass and enjoy. Alternatively, pour into a bowl and top with crunchy Qnola, extra fruit, nuts and seeds.

 

 

 

Recipe by Danielle Copperman.

NUT BUTTERS

BRAZILIAN CASHEW NUT BUTTER

INGREDIENTS

1 Cup Brazil Nuts

1 Cup Cashew Nuts

Pinch of Himalayan Pink Salt

Optional

1 Teaspoon Cinnamon

1 Teaspoon Maca

2 Teaspoons Golden Linseeds

2 Teaspoons Chia Seeds

1 Teaspoon Coconut Blossom Nectar (or natural sweetener of choice)

INSTRUCTIONS

Blend all the nuts together in your blender, along with the chia or golden linseeds, if using. Depending on the power of your blender, it could take between 2-6 minutes to get a really smooth nut butter. Scrape down the sides of your blender and stir the mixture if it is being stubborn and not forming a paste. Add a little melted coconut oil or olive oil to help it along, although this will alter the flavour a little. When a paste is beginning to form, add your spices or sweeteners of choice, if using, and continue to blend. I love adding golden linseeds to this recipe as it adds a unique flavour and they remain quite crunchy. Continue to blend until the nuts have formed a smooth paste and everything is completely combined.

Serve beside a dollop of coconut yoghurt, fresh berries and your Qnola of choice, or enjoy as a snack, with fresh blueberries and dry Qnola.

Store in an airtight container in the fridge.

 

Recipe by Danielle Copperman.

 


SALTED CARAMEL ALMOND AND CHIA BUTTER

INGREDIENTS

2 Cups Raw or Roasted Almonds (you can use any nuts of choice)

1 Tablespoon Coconut Oil, melted

Handful Medjool Dates, pitted

1/4 Teaspoon Himalayan Pink Salt

2 Tablespoons Chia Seeds

Optional

1/2 Teaspoon Tamari

1 Teaspoon Cinnamon

1/2 Teaspoon Lucuma Powder


INSTRUCTIONS

Place the dates into a blender and add 2 tablespoons of water, along with the coconut oil. Blend on the highest speed until a paste begins to form. Pour and scrape the mixture into a bowl, set aside, rinse the blender, dry it, and fill it with the almonds. Blend on the highest speed for 2-3 minutes until the nuts come together and begin to form a paste themselves. Add the salt and chia seeds along with any added flavours you desire. Blend again and when the mixture begins to turn smooth, add the date paste. Blend again until everything is combined and smooth.

This nut butter is a lot sweeter than most, and i really like it with the Ginger and Goji Berry Qnola or the Cacao Qnola, as both the ginger and the cacao sort of balance out the sweetness, and the flavours go really well together.

Store in an airtight container in the fridge.



Recipe by Danielle Copperman.


BERRY, ACAI SOFT SCOOP ICE CREAM

When it comes to healthy eating, there are always things that people automatically assume can never - not on any accounts - be healthy, or made to become even slightly nutritious. What I have come to realise after research, experimentation and self-teaching in the kitchen is that anything is possible, and that there is an alternative or substitutional ingredient for everything; you just need to know which ingredients to use. Before drastically changing my diet, I didn't know half of the foods that I eat now even existed, let alone the clever little facts that were soon to change my life; like frozen banana being the perfect ingredient for successful, stress-free ice-cream. The fact is, you can make any of your favourite 'guilty pleasures' healthy if you just get to know your ingredients. Ice0cream is difficult to make at the best of times, even using conventional recipes, as these tend to involve an ice-cream machine which, quite frankly, nobody owns. But making healthy versions of your favourite foods isn't about doing it properly, its about doing it, full stop. This recipe doesn't require an ice-cream maker and there are no rules or politics in temperatures or timings. The best way to enjoy this recipe is to eat it instantly, as a soft scoop - creamy and delicious. However, it does keep well in the freezer too. And where does Qnola come into this recipe, you may be thinking? As the perfect topping, and as an entirely acceptable excuse to eat ice-cream for breakfast. That is the beauty of nutritive alternatives; you can eat the most indulgent snacks for breakfast and they are just as nourishing as your daily smoothie, and in most cases even more so. This recipe is brilliant finished with a generous topping of Beetroot, Ginger or Original Qnola. Go Figure.

INGREDIENTS

200g frozen blueberries and raspberries

1/2 Frozen Banana (chop before freezing) or 6 Raw Medjool Dates or 1 Ripe Avocado

2 Tins Coconut Milk (solid part only)

1-2 Tablespoons Filtered Water

Vanilla Seeds from 1 Pod or 1 Teaspoon Organic Vanilla Extract

3 Tablespoons Freeze Dried Acai Powder

Handful Fresh Mint

1 Teaspoon Fresh Grated Ginger or 1 Tablespoon Ground Ginger (to taste)

1 Tablespoons Organic Aloe Vera Juice

Optional:

Flesh from 1 Young Thai Coconut

1/2 Cup Soaked Cashews

1 Teaspoon Ginseng

1-2 Teaspoons Maca

1 Teaspoon Baobab (basically as many super foods as you can find - the above three go well together)

Chopped Nuts of choice

Dried Fruit 

Cacao Nibs or Chunks of Homemade Raw Chocolate

Chopped up Bliss Balls or Almond Butter bites

A swirl of Nut Butter or Thick Coconut Milk (to create a ripple effect)

INSTRUCTIONS

Simply add the frozen berries, banana, dates or avocado, coconut milk solids, vanilla, acai powder, super foods of choice, fresh herbs and spices and a little water to your blender, and set to a medium to high speed. Work rapidly to taste the mixture and add more herbs, spices or super foods as you desire, before blending for a final time until smooth. Stir through any nuts, cacao chunks or chopped/dried fruits quickly before the mixture has time to melt, and then serve instantly, or pour into an airtight container and store in the freezer until ready to serve.

 

+ If you store in the freezer to enjoy another time, it helps to stir the mixture after about 35-45 minutes after placing it in the freezer, which helps to break up any sign of icicles. 

+ Serve alongside a dessert main or serve with raw cacao sauce or fresh or warm poached fruit

+ This recipe is entirely upgraded with the addition of other raw treats. I love to add homemade nut butter cookie dough balls or raw fudge brownie bites, chopped up and stirred through the mixture.

 

 

Recipe by Danielle Copperman.

 

DAIRY FREE NUT MILKS

Nut milk is an example of when healthy versions of conventional food actually taste better. Nut milk is more flavoursome and even creamier than normal cows milk, and is so much more nutritious. Furthermore, it doesn't come with the side effects of cows milk, which many people aren't even aware of. Dairy products have long been associated with acne, increase mucus production, inflammation and acidity in the body. Give it up, experience this even tastier alternative and notice the positive effects it has on your body.

INGREDIENTS

1 Cup Nuts of Choice, soaked for at least 4 hours

Himalayan Pink Salt

2 Cups Water or Coconut Water

Optional:
Agave / Organic Raw Honey / Coconut Blossom Nectar / Date Syrup
Vanilla Extract

Cacao
Maca
Bee Pollen
Medjool Dates
One Stick Vanilla or Organic Vanilla Extract
Cinnamon / Nutmeg / Mixed Spice / Ground Cardamom
Avocado

INSTRUCTIONS

Drain the nuts from the water they have been soaking in. Rinse thoroughly then blend for 2-3 minutes until the water has turned white and the nuts are no longer visible. Sit your nut milk or jam strainer in a sieve and place this over a bowl or a jug. Pour the milk into the bag and let it run through the sieve into the bowl or jug beneath. (I find, if using cashew nuts, this process isn't necessary as the nuts are soft and there isn't much pulp). Gather the nut or jam strainer around the nut mixture and twist tightly closed. Squeeze and press with your hands to ensure as much milk is extracted as possible. Do this for at least 2 minutes. 

You should end up with about 2 cups of nut milk. Rinse the blender and return the filtered milk to it. Add your sweetener and flavours of choice (cacao, vanilla and dates work well with the cashews) and blend again to combine. 

Transfer to a jug, airtight bottle or a bowl covered with cling film, and store in the fridge. Serve cold - alone, or with cereals - or heat in a saucepan for a creamy hot chocolate alternative. Store in the fridge to add to tea, coffee, smoothies or use in cooking. 

+ Try this recipe with any kind of nuts. I love cashew milk, pistachio milk, almond milk and hazelnut milk (combined with cacao). Add your super foods and sweetener of choice, combine and strain in the same way as instructed above, and enjoy.
 

 

Recipe by Danielle Copperman.

 

QUINOA PORRIDGE

This recipe is perfect for the winter as it is incredibly warm and comforting. It reminds me of rice pudding which is always a crowd pleaser, especially amongst children. The quinoa absorbs the coconut milk in this recipe, becoming creamy and rich, and the super foods and spices intensify the flavour. You can also enjoy this recipe cold, made the night before and left in the fridge overnight.

INGREDIENTS

1/3 Cup Quinoa

1 Cup Coconut Milk

1/2 Cup Almond or Cashew Milk (1 Cup nuts blended with 2 Cups water and strained)

1 Teaspoon Coconut Oil

30g Creamed Coconut, optional

1/2 Teaspoon Ground Cinnamon

1/2 Teaspoon Ground Nutmeg

1/2 Teaspoon Ground Ginger

1/2 Teaspoon Mixed Spice

1/2 Teaspoon Ground Cardamom

1/2 Teaspoon Organic Vanilla Extract

2 Tablespoons Chia Seeds

1 Tablespoon Raw Agave, Raw Organic Honey or Coconut Nectar
 

Optional Flavours

1-2 Teaspoons Miso Paste

1 Teaspoon Tamari
 

Top With

Nuts of choice

Seeds of Choice

Bee Pollen

Berries

Fruit

INSTRUCTIONS

Add the quinoa and nut milks into a medium pan and bring to the boil. Once the mixture is bubbling, reduce the heat, add the coconut oil, spices, creamed coconut, vanilla, chia seeds and agave and simmer for 25-30 minutes, stirring often. To thicken the mixture, you can add 1/4 cup quinoa flakes too. When the mixture begins to thicken, the milk has been fully absorbed and the quinoa is cooked fully, remove from the heat. Add more spices and sweetener to taste. 
Serve with fruit, nuts and seeds of choice, and sprinkle with your favourite super food powders.

+ Add stewed or gently heated fruits or berries for an even more warming bowl of goodness.

 

Recipe by Danielle Copperman.

 

QNOLA RAW CHOCOLATE BARS

One of the best things about living healthily by eating natural, nourishing foods is that chocolate is not only acceptable, but is encouraged. Cacao is the purest form of chocolate and is 100% raw, unrefined and natural, if sourced correctly. I eat chocolate almost everyday since discovering cacao, whether it's in the form of a chocolate bar, a chewy date bite or simply added to a smoothie. This recipe is incredibly easy, and the Qnola adds a unique crunch to it.

INGREDIENTS

100g Raw Cacao Butter or Coconut Oil

6 Tablespoons Raw Cacao Powder

1/2 Teaspoon Agave Nectar

Pinch of Salt

1/2 Teaspoon Organic Vanilla Extract

1 Teaspoon Maca Root Powder

2 Tablespoons Qnola

Optional

Almond Butter

INSTRUCTIONS

Sit a heat-proof bowl on top of a saucepan filled with boiling water, resting on a medium to low heat. Make sure the bowl doesn't touch the base of the pan but instead is gently sitting in the water. Place the cacao butter or coconut oil in the bowl and once melted, add the cacao butter. Whisk until the cacao has completely dissolved and then, removing from the heat, add the vanilla, salt, agave and maca. Here you can experiment with flavours by adding natural ingredients. I love these combinations:

Orange Oil and Zest
Chopped nuts & Chia seeds
Lemon Zest & Green Tea Matcha Powder
Cayenne Pepper & Tumeric
Rosemary & Goji Berries

Chopped Dates & Himalayan Pink Salt Crystals
Rosewater & Desiccated Coconut

Rub a little coconut oil on a chocolate mould, or even a tuppaware or dish if you don't have any moulds. Fill the mould up half way with chocolate, scatter with Qnola and then set in the freezer for 15 minutes. Remove from the freezer and then pour more chocolate mixture over the Qnola to fill the mould. Return to the freezer and set for 20 minutes. You can also spread a layer of almond butter on to the first layer of set chocolate before pouring over the rest to fill the mould, giving you a chewy, crunchy inside to your chocolate bar.

Remove when ready to serve. Store in the fridge.

 

 Recipe by Danielle Copperman

CHEESECAKE BASE

INGREDIENTS

100g Qnola (Original, cacao and ginger work well)

5 Tablespoons Raw Nut Butter (I like Almond or BrazilNut)

80g Walnuts

5 Medjool Dates

1/2 Cup Toasted or Raw Buckwheat Groats

20g Pistachio Nuts - optional

A Handful Almonds

20g Quinoa Flakes

3 Tablespoons Hemp Seeds

2 Tablespoons Cacao Nibs

4 Tablespoons Coconut oil

2 Tablespoons Agave or coconut nectar

Salt

1/2 Teaspoon Vanilla

1 Teaspoon Cinnamon

1 Teaspoon Maca

 

INSTRUCTIONS

Place the qnola, nut butter, walnuts, pistachio nuts, buckwheat groats, almonds, quinoa flakes, hemp seeds and cacao nibs into a blender or food processor and blend on the highest speed until a flour constancy begins to form. Now add the coconut oil along with the dates (roughly chopped), agave, salt, vanilla, cinnamon and maca, and blend again. Add a little water or extra melted coconut oil to help the mixture blend. For a crunchier base the mixture doesn't have to be completely smooth.

Pour and scrape into a cheesecake tin with a removable base that has been spread with coconut oil to prevent sticking. Spread the mixture evenly along the bottom and and press down with the back of a spoon or spatula to ensure it is compact. Place in the freezer for at least 20 minutes, whilst you prepare your filling of choice.

FILLING SUGGESTIONS:

LIME / AVOCADO
I like making a refreshing lime, mint, ginger and avocado filling. Simply blend the juice of two limes, 1 inch fresh ginger, 3 ripe avocados, 1/3 cup cashews (preferably soaked), 1/2 cup coconut oil, 2 tablespoons agave nectar and super foods of choice, until completely smooth. Pour onto your base and set in the freezer for at least 1 hour. Remove only when ready to serve and top with berries.

CACAO / CASHEW
Blend 1 cup coconut oil or cacao butter, 1 cup cashew nuts (soaked), 200g raw cacao powder, 1/4 cup raw agave or coconut nectar, 1 tablespoon cinnamon, 1 teaspoon maca, pinch of himalayan pink salt, 1 teaspoon spirulina and 1 ripe avocado until smooth. Add more cinnamon, sweetener or super foods to taste, pour onto the base and set in the freezer for at least one hour.

+ Add a teaspoon espresso powder or a shot of espresso for a rich, mocha variation.

FROZEN BERRY
Blend 2 cups frozen blueberries, 1/2 cup frozen strawberries, 1/2 frozen banana, 1 ripe avocado, 1 cup melted coconut oil, 1 teaspoon maca powder, 1 cup soaked cashews, 100g cacao butter and 1 teaspoon vanilla extract until smooth. Pour over your base and set in the freezer for at least one hour.

LEMON / MANGO / ROSEWATER
A similar recipe to this can be found on my blog. I love this flavour and also experiment with it. Blend 1 cup soaked cashews, 1/2 ripe avocado, 1 tablespoon agave, 1-2 teaspoons rosewater extract, 1 teaspoon vanilla extract, 100g coconut oil, 80g cacao butter, 3 tablespoons solid coconut milk, the juice of 2 lemons and the zest of one lemon until smooth. Pour over the base and set in the freezer for at least one hour.

COCONUT
I like to use this recipe for middle layers of my cheesecakes. That makes it sound like i make these all the time, which is not the case. I recently made one with a coconut layer topped with a cacao layer, and adding this coconut layer really increases the creaminess of the cheesecake. Blend 1/2 tin coconut milk, 1 tablespoon vanilla extract, 100g raw cashew nuts, 1 bar creamed coconut, 1 teaspoon maca powder and 1 tablespoon raw agave until smooth. Pour over the base and set in the freezer for at least an hour. Use as the main filling or as a semi-filling, with another flavour on top.

 

 

Recipe by Danielle Copperman.

RISE AND DINE SAVOURY QUINOA BOWL

INGREDIENTS

1 Cup Quinoa

1/2 Ripe Avocado

1 Teaspoon Tamari

1 Tablespoons Tahini

1 Teaspoon Avocado Oil

1 Clove Garlic

1 Handful Spinach or Kale, wilted

1 Tablespoon Nutritional Yeast

1 Teaspoon Fresh Lemon Juice

1/2 Teaspoon Organic Biona Wasabi Paste, Optional

1 Boiled, Poached or Coconut Oil Fried Egg

Golden Linseeds

Chia Seeds

Chopped Nuts of Choice

 

INSTRUCTIONS

Start by cooking the quinoa in water, bringing to the boil and then reducing the heat to then simmer for around 15-25 minutes. When the quinoa is no longer white in the middle but almost clear, drain and rinse with cold water.

Ensure there is not to much residual water in the quinoa and transfer to a bowl. Add the tahini, soft avocado, tamari, avocado oil and crushed garlic. Mash with a fork until the avocado has dispersed. You can do this, alternatively, but placing all ingredients bar the quinoa into a food processor and making a more pourable cream out of the ingredients, for a smoother texture. Add the lemon juice and nutritional yeast, then wilt or sear the kale or spinach in a frying pan for 2-3 minutes. Add this to the quinoa and then poach, fry or boil your egg. I enjoy this dish cold, so poach the egg quickly at then end. If you prefer your egg boiled, boil once you have taken the quinoa off the heat and it should be ready just in time for you finishing the avocado tahini cream.

Top with nutritious nuts and seeds.

+ If you have any leftover, store in the fridge and take for lunch another day, with added vegetables and protein of choice.

 

Recipe by Danielle Copperman.

 

COLD BREW CASHEW LATTE

INGREDIENTS

1 1/2 Cups Organic Ground Coffee (you can grind whole coffee beans in a blender or electric spice grinder)

3 Cups Cold Filtered Water

100g Raw Cashew Nuts, preferably soaked 

1/2 Cup Water

Ice cubes

Optional

Cacao
Cinnamon
Maca
Agave or Coconut Blossom Nectar

 

INSTRUCTIONS

Soak the ground coffee in a large bowl with the 3 cups of filtered water for at least 12 hours, but preferably for 24.

After this time, strain the coffee through a fine nut milk or jam straining bag, or simply through kitchen roll stretched tightly over a bowl or jug to gather the coffee.

Make the cashew milk by simply blending together the cashew nuts and water on a high speed, until smooth. Pour through a sieve to get rid of any bits. Cashew nuts are much softer than almonds so this process usually works perfectly well without being strained at all.

In a jug or glass, mix 1/4 cup cold brew coffee, filling the rest of the glass with cashew milk and/or water. You can alter the ratio of coffee to milk depending on your personal taste.

Serve cold with ice cubes, or heat the coffee and cashew milk together in a saucepan and enjoy.

+ Add coconut blossom nectar to sweeten and experiment with cacao, maca and cinnamon to add flavour.

 

 

 

Recipe by Danielle Copperman.

 

CHIA JAM

When most people think of jam, they imagine an arduous process involving sterilised jars and very precise temperature maintenance. With this jam, the chia seeds do the hard work. No wonder they're called super foods.

INGREDIENTS

2 Cups Blueberries

 4 Tablespoons Chia Seeds

1 Teaspoon Coconut Oil

2 Tablespoons Coconut Water or Water

1 Teaspoon Agave or Raw Organic Honey

1/2 Teaspoon Vanilla

1 Teaspoon Fresh Lemon or Lime Juice

1 Teaspoon Ground Ginger, optional

1 Teaspoon Ground Cinnamon, optional

INSTRUCTIONS

Start by melting the coconut oil in a medium saucepan. Add the berries and the water or coconut water and stir on a medium heat. Coconut water will give the jam more flavour and sweetness, meaning you shouldn't need to use as much of the agave, or any at all.

Using a wooden spoon, press the berries to burst them as they begin to heat, and stir to combine, using a gentle mashing motion to release all of the flavour. Add the chia seeds and simmer for 20 minutes, stirring every 5-10 minutes. Then add the vanilla, lemon or lime juice and sweetener, if using, stir a final time, and pour into jars or airtight containers.

 

 

Recipe by Danielle Copperman.