Category Archives: Carrots

salad

A Spring Salad

Spring seems to be here, which is just amazing – I honestly just want to run around outside all day everyday and enjoy the beautiful sunshine! I love how the world changes when the sun comes out, everyone is so much happier and life just seems brighter and more awesome. The food gets better too, as more delicious vegetables come into season. I find as the weather gets nicer I start to crave salads more so I’ve been making transitional salads for the past week or so, which are perfect for this time of year as they taste incredible hot or cold. They’re also lighter than my winter go-to’s, which this year have been curries and stews, yet still hearty. This particular spring salad is a favourite, for so many reasons but especially because it only takes ten minutes to make – I’ve been making it in big batches and enjoying it almost everyday this week. The basis of it is really simple, it’s just buckwheat, black beans and grated carrot. The real deliciousness comes in the dressing, made of turmeric, ginger, lemon and miso dressing – the four ingredients create an incredibly rich, tangy flavour that really makes each bite just sing with flavour, while also supplying your body with an incredible amount of goodness that will leave you glowing! You can then add anything to the bowl to spice it up. For my speedy dinners I’ve been adding a mashed avocado mixed with amazing olive oil and black pepper, I’ve also tried adding pomegranates, rocket or grated beetroot to the cold version, which is equally incredible!

a spring salad

Serves 1:

- 1/3 of a cup of buckwheat

- 1/2 a can of beans

- 1 carrot

For the dressing:

- 1 teaspoon of grated ginger

- 1 teaspoon of miso paste or tamari

- 1/2 a lemon

- 1/2 a teaspoon of turmeric

Optional extras:

- 1 small beetroot

- a handful of rocket

- a handful of pomegranates

- 1/2 an avocado

Start by cooking the buckwheat, simply add it to a saucepan with 2/3 of a cup of boiling water and let it simmer until all the water has been absorbed.

While the buckwheat cooks peel and grate a chunk of ginger and do the same to the carrot.

Once the buckwheat has finished cooking drain the beans, then stir them into the pan with the grated ginger, carrot, miso and turmeric before adding any of your extras.

a christmas feast

A Christmas Feast

I love Christmas, it’s just the best day of the year! It’s an amazing food holiday too, and as a serious foodie I totally understand that picking the perfect menu is so important! A vegetarian dinner is a little different to the conventional, but I promise you this tastes better than anything else! The main course is a beautiful mix of cinnamon, paprika and rosemary infused sweet potato wedges and carrots; crispy brussel sprouts with sweet juicy pomegranates and a little lemon; baked portobello mushrooms stuffed with coriander, basil, pine nuts, tahini and quinoa; and a deliciously sweet, creamy pea puree. This is then followed by a double layered chocolate cake with whipped coconut icing and pomegranates. How good does that sound? Seriously it’s pure heaven, and even better it’s all really easy to make! Trust me you will all love this. The recipe is all written out, but the video below might be the easiest to follow as there are five recipes going on here! I hope you all have a beautiful Christmas period and don’t forget to enter my awesome Christmas giveaway so that I can share the festive love with you!

A Christmas Feast a christmas feast

Everything serves 6

For the carrots and sweet potatoes:

- 8 carrots

- 4 sweet potatoes

- 1 tablespoon of cinnamon

- 1 tablespoon of paprika

- 1 tablespoon of dried herbs

- a handful of fresh rosemary sticks

For the brussel sprouts:

- 3 cups of brussel sprouts

- 1 cup of pomegranates

- 1/2 a lemon

For the mushrooms

- 6 large portobello mushrooms

- 1 and a 1/2 cups of quinoa

- 1 cup of pine nuts

- a handful of fresh coriander

- a handful of fresh basil

- 1 tablespoon of tahini

- 1/2 a lemon

For the pea puree

- 1 big bag of peas

- 2 limes

- 2 tablespoons of olive oil

- salt

A Christmas Feast a christmas feast

Start with the sweet potatoes and carrots, simply peel the carrots and then chop everything into similar sized wedges. Place the wedges on a baking tray with the cinnamon, paprika and dried herbs plus a sprinkling of salt and a drizzling of olive oil and mix well so that everything is coated. Then place the rosemary sticks on the top and cook for about an hour at 180C, stirring them once or twice during this time.

Next put the quinoa on to cook with a little tamari, salt, dried herbs and paprika plus three cups of boiling water. Then let it simmer for 10-12 minutes.

As it boils prepare the brussel sprouts, peel the leafy edges of them and slice them all in half. Then place all the halves on a baking tray, cover with olive oil, a sprinkling of chilli salt and some dried herbs and put in the oven to bake for about 30 minutes along with the carrots and sweet potatoes.

About 15 minutes before the brussels and sweet potatoes/carrots are done cut the stalk off the mushrooms and place them on a baking tray with a little olive oil and bake for 15 minutes.

While these cook place the peas in a big saucepan and cover with cold water then bring them to the boil, letting them bubble for a minute or two once they reach that stage. Then drain and put them in a food processor with the juiced limes, olive oil and salt and blend for a minute or two until smooth and creamy, then serve.

Finally, just before everything finishes baking finely chop the basil and coriander and mix them with the quinoa and pine nuts, a tablespoon of tahini and the juice of half a lemon, once the mushrooms are done put them on a serving dish and fill the centre with the quinoa herb mix. Then mix the roasted brussels with the pomegranates and squeeze half a lemon over them, finally serve the sweet potatoes and carrots – all you need to do for these is remove the rosemary stalks from the mix.

A Christmas Feast A Christmas Feast

For the chocolate cake with coconut frosting and pomegranates:

- 3 sweet potatoes

- 1 cup of almonds

- 1 cup of pecans

- 1 cup of buckwheat

- 1 cup of medjool dates

- 1/2 a cup of water

- 1/4 of a cup of maple syrup

- 3 tablespoons of raw cacao

- 1 tablespoon of cinnamon

For the icing:

- 3 cups of coconut milk (full fat, not light – left in the freezer for about an hour before making)

- 1/4 of a cup of raw honey or maple syrup (honey works best)

- 1 tablespoon of cinnamon

- 1 cup of pomegranates

To make the cake – pre-heat the oven to 180C. Then peel the sweet potatoes, cut them into bite sized cubes and steam for about 20 minutes until nicely soft. While they steam place the nuts in a food processor and blend for a minute or so until a flour forms, then place the floury mix in a bowl with the cinnamon, maple syrup and buckwheat and stir together. Once the sweet potatoes are nicely soft place these into a food processor with the pitted dates and water and blend until smooth and creamy, before stirring into the flour mix.

Grease two cake tins with coconut oil and place the cakes in the oven for about thirty minutes, until you can pull a knife out of the centre clean. Then leave to one side to cool before icing.

As the cake cooks make the icing, simply place the solid coconut milk (not the liquid part) into a bowl and whisk for about five minutes, until nice and fluffy. Then add the honey, or maple syrup, and cinnamon and whisk again. Place this in the freezer for about ten-twenty minutes to set. Once the cakes are cool put half of the icing in between the two with a large handful of pomegranates, then ice the top and again sprinkle with pomegranates.

A Christmas Feast A Christmas Feast

IMG_1288

The Perfect Stir-Fry

IMG_1288Sometimes we all just want something amazingly quick and easy for dinner, at this point I often go straight for avocado and hummus on toast, which is amazing, but sometimes it’s nice to spend an extra few minutes in the kitchen and whip up something amazing like this beautiful veggie stir fry with a creamy tahini and tamari sauce and a mountain of delicious buckwheat noodles. It’s really so perfect, deliciously warming and comforting, while still so nurturing and nutritious – the ultimate comfort food! I love how rich the sauce is, it really has an incredibly deep flavour which absolutely complements the natural flavours of the veggies. The different textures in each bite are also pretty magic, the carrots and pepper add a little crunch, while the mushrooms add a delicious meatiness and the cabbage strips and spinach add a wonderfully smooth touch. I love it! It couldn’t be easer to make too, all you have to do is slice up the veggies, cook them with coconut oil for ten minutes and then mix them in with some buckwheat noodles, dried herbs, tahini, lemon juice and tamari. It really doesn’t take more than 15-20 minutes to go from fridge to plate, which means it’s perfect when you’re busy. Of course there’s so much goodness in this too so you’ll feel wonderful and energy rich after eating! I’ve been eating this same dish for the last few years and still absolutely adore it.

I also wanted to let you know that I’ve released five more dates for cooking classes, they’re all for January and February and I can’t wait to see lots of you there! Have a look at the events page for more details

IMG_1279 Serves 2

- 4 carrots

- 2 red peppers

- about an inch slice of red cabbage

- a dozen mushrooms

- a handful of broccolini (long stemmed broccoli)

- a packet of spinach

- 2 servings of buckwheat noodles

- 3 tablespoons of tamari (gluten free soy sauce)

- 3 tablespoons of tahini

- 1 tablespoon of dried herbs

- 1 lemon

- coconut oil

- salt

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Start by peeling the carrots and slicing them into thin rounds, then chop the broccolini into roughly three segments. Then place these in a large frying pan with a tablespoon of coconut oil.

Start cooking them while you slice the cabbage into thin threads, the mushrooms into roughly quarters and the red pepper into small cubes and then place them into the frying pan to cook with the carrots and broccolini.

Now put the noodles on to cook.

Once the noodles are nearly cooked stir the spinach into the stir fry along with the tamari, tahini, lemon juice, herbs and salt. Drain the noodles and finally stir them in before serving and enjoying!

Cleansing Beetroot, Cucumber and Ginger Juice

Energizing Beetroot, Cucumber and Ginger Juice

I don’t know about anyone else but my body is really feeling the changing of the seasons. It’s taking me some time to adjust to the grey, rainy days and the colder temperatures so I’m trying to give my body all the support I can to stay healthy and energetic instead of fluey and coldy! And this cleansing beetroot, cucumber and ginger juice is the perfect answer. It’s such an easy thing to add into your diet as it takes five minutes to make, the ingredients are really easy to find and it tastes amazing any time of the day. Each sip is so wonderfully soothing and revitalising, I swear I can feel my cells dancing with happiness as they soak up all the nutrients! Juicing is the best way to feed your cells goodness too as it removes the fibre from the fruits and vegetables, which means that all the vitamins, minerals and enzymes are absorbed straight into the bloodstream much quicker and in much more highly concentrated doses than if you ate the equivalent amount. Plus juicing gives your digestive system a break too, which is always nice! So a juice really acts as the perfect pick-me-up when you’re feeling tired. Of course this recipe is totally delicious too, and despite being a predominantly vegetable juice it’s still nicely sweet thanks to the apple and carrots, which are complemented by a lovely gingery kick. The colour is pretty incredible too, I swear that alone is enough to boost your mood! Beets are also in season at the moment, which means you can buy them in inexpensive abundance from your local farmers market, or even pick them yourself – which is so fun.

So why drink beets? Beets are magical, they are true super foods and something we should all be eating more of! Beets are a great source of iron, potassium, magnesium, folic acid and vitamins A, C and B6, as well as being packed with anti-oxidants. All the iron in beetroot too is especially good for energy and fatigue fighting too as it allows your body to carry more oxygen to all the cells, allowing them to function more efficiently. This is complemented by all the chlorophyll you’ll be taking in from the cucumber and celery, which works to alkalinise your body, oxygenate your blood, flush out stored toxins, boost the immune system and reduce internal inflammation. While the carrots give you incredible amounts of immune-boosting vitamin A, the ginger calms and soothes the digestive system and the apple provides more anti-oxidants as well as anti-inflamatory goodness. 

Cleansing Beetroot, Cucumber and Ginger JuiceCleansing Beetroot, Cucumber and Ginger JuiceCleansing Beetroot, Cucumber and Ginger Juice

 Serves 1

- 1 beetroot

- 1 cucumber

- 2 sticks of celery

- 3 carrots

- 1 red apple

- an inch of ginger

Cleansing Beetroot, Cucumber and Ginger JuiceCleansing Beetroot, Cucumber and Ginger Juice

The only preparation you need to do is to chop the leaves off the beetroot and peel away the outer layer of dirt and thicker skin, then chop the leaves off the celery. Once this is done simply put everything through the juicer, stir, sip and enjoy!

Fresh Spring Rolls with Mango Dipping Sauce

Veggie Spring Rolls with Mango Dipping Sauce

I forgot to tell you all the amazing news last week so I have to share it now: last tuesday Deliciously Ella got its millionth hit! I can’t quite believe that over a million people have looked at my blog in just over a year, it’s so crazy but so unbelievably incredible. I really can’t thank you all enough for your awesome support, encouragement and enthusiasm, it means so much. All of your lovely comments, emails and photos are just fantastic and I love hearing how much you enjoy all my recipes and this healthy way of life, it really makes writing the blog so worth while.

Anyway it’s been so insanely hot this week so I’ve been eating a lot of raw food as cooking isn’t super appealing, especially in the middle of the day. Of everything I’ve made these fresh spring rolls with mango dipping sauce are my absolute favourite, seriously they’re so good! The rolls themselves are awesome, especially as the raw carrots, zucchini and pepper have such a great crunch, but it’s the creamy dipping sauce that really makes the dish so incredible. It’s so amazingly simple, with only three ingredients – mango, avocado and jalapeño – which together make the sweetest, creamiest mix that resonates with subtle hints of spiciness. It’s perfect! It’s actually so divine that I couldn’t stop eating it straight from the food processor with a spoon and something tells me that you’ll be doing the exact same thing! I think the dip would taste good with everything and anything, I’m excited to use it in all my summer dishes, especially as a creamy dressing for quinoa and rice! I can’t wait to hear what you all think!

Veggie Spring Rolls with Mango Dipping Sauce Veggie Spring Rolls with Mango Dipping Sauce Veggie Spring Rolls with Mango Dipping Sauce

Serves 2

10 rice paper rolls

For the Dipping Sauce

- 1 mango

- 1 avocado

- 1/2 a small jalapeño pepper

For the Fillings

- 1 large carrot

- 1 red pepper

- 1 zucchini

- spinach leaves

Veggie Spring Rolls with Mango Dipping Sauce

First make the dip by peeling the mango and avocado, removing their stones and placing the flesh into the processor along with the de-seeded jalapeño pepper. Blend until smooth and then pour into a bowl for dipping.

Next peel the carrots and then chop the carrots, zucchini and red pepper into thin strips.

To make the rolls simply place the rice paper into a bowl of warm water for 2 seconds then allow to soften for another few seconds. Then place a spinach leaf or two in the middle, drizzle a teaspoon of the mango mix onto this then top with a mix of the vegetable strips. Fold the top and the bottom of the paper over then the right side and then roll. It may take a few practices to get it perfect but it always tastes good even if it doesn’t look perfect first try! Then dip and enjoy!