Category Archives: Mains

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.

Roasted aubergine and tahini bowl

Roasted Aubergine and Tahini Bowl

Roasted aubergine and tahini bowl

Before I talk about this week’s awesome recipe I just want to say the biggest thank you to everyone who has bought my app, I can’t tell you how much I appreciate it! I honestly can’t believe what a success it has been, seeing it go to number one on the iTunes store overnight was literally one of the most exciting things that has ever happened to me. So thank you all, you’re amazing and I really hope that you’re enjoying it!

This week I’ve had a serious aubergine (eggplant) obsession, I just can’t stop craving it. I’ve been eating it almost everyday. I’m particularly loving it pureed in Middle Eastern style baba ganoush, sautéed and mixed into rich pasta sauces, baked in delicious tomato curries and roasted in thin crispy slices. The thin roasted slices are my favourite though, there’s just something so addictively moorish about them and they seem to be the perfect accompaniment to almost anything. I thought about all the different ways to share them with you and decided on a simple bowl of goodness. This bowl is the perfect weeknight dinner, perfectly filling and delicious yet still so energising and nourishing. It’s so easy to throw together too! I make big batches of brown rice every weekend so that I can put the whole thing together in just twenty minutes. My favourite thing about the bowl is the way that all the ingredients compliment each other, from the slightly crunchy aubergine slices to the soft wilted spinach, the garlic sautéed black beans, the toasted sunflower seeds and the warming brown rice. I then mix them all with creamy tahini, salty tamari and tangy lemon to create lots of incredible, health giving flavour.

Roasted Aubergine and Tahini Bowl Roasted aubergine and tahini bowlRoasted Aubergine and Tahini Bowl

Serves 2

- 2 large aubergines (eggplants)

- one 400g tin of black beans

- one bag of spinach (about 200g)

- a big handful of sunflower and pumpkin seeds

- 1/2 a cup of brown rice

- 4 tablespoons of tahini

- 2 tablespoons of tamari

- 2 cloves of garlic

- 1 lemon

Roasted aubergine and tahini bowl

Start by placing the brown rice in a saucepan with boiling water and a tablespoon of tamari and allow it to simmer for about forty minute until cooked – make sure that it never runs out of water during this time. When it finishes cooking stir in two tablespoons of tahini, one more tablespoon of tamari and the lemon juice.

Once the rice has been cooking for fifteen minutes or so pre-heat the oven to 180C. Then cut the aubergines into thin slices, just a couple of mm’s thick.

Grease the bottom of a baking tray with olive oil and place the aubergine slices onto it, drizzle a little more olive oil onto them plus some salt and pepper and then put the tray into the oven for fifteen to twenty minutes until they are starting to go crispy – but not burnt!

Next, sauté the spinach – simply place it in a frying pan with a little olive oil, salt, pepper and a heaped tablespoon of tahini. Allow it to wilt for a few minutes.

Once the spinach has cooked peel and crush the garlic into a frying pan and add the beans (after draining them). Sauté for a couple of minutes until they are warm and delicious.

Finally toast the sunflower seeds for a minute or so in a frying pan.

Then place everything together in bowls, drizzling them with extra tahini, before serving and enjoying!

Deliciously Ella App

The Deliciously Ella App

Deliciously Ella app

Follow the link here through to iTunes to get it now, or search Deliciously Ella in the app store!

I am so unbelievably excited to tell you that the app is here! I’ve been working on this for so long and it’s just beyond amazing to finally see it come to life. I have a feeling that you’re all going to love it too! The main point of the app is to make a more accessible version of the blog, as I know when you’re coming home from work you don’t want to scroll through thirty pages of blog to find a recipe – so you’ll find this much quicker and easier! Lots of the original serving sizes have also been changed to cater for just one person to make those weekday meals for one so much simpler. I’ve also added some amazing new recipes from almond butter cups to the perfect green juice, a delicious chia breakfast pudding, the perfect marinated kale salad, easy almond butter and my favourite green goddess smoothie! Plus there are five different eating and detox plans on the app, each lasting three or five days, and all designed to leave you glowing inside and out, and feeling amazingly energised and awesome. I can’t wait to hear what you all think of it! As there’s so much amazing content it does take a couple of minutes to download though!

deliciously ella appDeliciously Ella Appdeliciously ella app

What the app contains:

- Over 100 simple, easy to follow recipes with clear instructions, cooking times and serving sizes

- 5 different detox menus lasting either 3 or 5 days

- Multiple photos for each recipe

- A button to email the recipes ingredients straight to yours or a friends phone or share them on Facebook and twitter

- Free updates

  • Deliciously Ella Appdeliciously ella appDeliciously Ella App

Sweet Potato, Lentil and Coconut Curry

Sweet Potato, Lentil and Coconut Curry

January is the ultimate comfort food month. It’s just so dark, grey and cold that our bodies crave warm, hearty dishes that feed the body and soul. Of course everyone is also trying to stick to their healthy New Years resolutions too, which can make this craving a little tricky! This is where my recipe for a sweet potato, lentil and coconut curry comes in. It’s the ultimate mix of the two! Full of incredibly nourishing ingredients that together really work to boost your health, yet at the same time each bite is so incredibly flavoursome and comforting with big chunks of tender sweet potato and green lentils cooked in creamy coconut milk and tins of juicy tomatoes, then flavoured with a blend of ginger, cumin, turmeric and fresh coriander! Just so delicious! I love it served on a bed of piping hot brown rice, but quinoa or homemade mash potato are also amazing sides for this! It’s an amazingly inexpensive meal too, all the ingredients are available at any supermarket and it’s the easiest thing to make for a big group of friends and family!

Sweet Potato, Lentil and Coconut Curry

Serves 6

- 2 large sweet potatoes (mine weighed 1.5kg)
- 2 cups of black olives
- 1 and a 1/2 cups of lentils (500g)
- 2 cans of coconut milk
- 2 cans of tinned tomatoes
- a handful of fresh coriander leaves
- 1 tablespoon of turmeric
- 1 tablespoon of cumin
- 1 tablespoon of ground ginger
- salt and pepper
- 1 lemon

Sweet Potato, Lentil and Coconut Curry

Pre-heat the oven to 180C.

Then start by cutting the sweet potatoes into small bite-sized cubes and finely chop the coriander.

Then place the coconut milk, tomatoes, turmeric, cumin and ground ginger in a large sauce pan or even better a Le Creuset style cast iron casserole dish, allow these to heat into they begin bubbling. At this point add the sweet potato cubes, lentils, olives and coriander plus salt and pepper.

Once everything is mixed simply place the lid on the pot and place it in the oven to cook for about an hour, until the potatoes are soft and everything tastes delicious! At this point squeeze the lemon juice into the pot and then serve.

If you’re making rice simply boil this when the pot goes in the oven so that the two finish cooking at the same time.

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A Healthy New Year!

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Happy 2014 everyone! I hope you’ve all had a wonderful Christmas and New Year. I’m so excited for 2014, there are just so many amazingly exciting things coming your way! Some of them are still secret for now but I can tell you that my Deliciously Ella app should (fingers crossed) be ready in the next few weeks! I’m so unbelievably excited about it and I think you’re going to love it. I’ll of course let you know more about it when it’s officially ready to launch but I couldn’t resist letting you all know about it now! I’m sorry for not sharing any new recipes with you over the last couple of week, I took a much needed break from technology but I’m now back armed with so much goodness. To start the week off I wanted to share some of my favourite healthy recipes for everyone on a January health kick, I know eating super healthily after the holidays can be really hard so hopefully these will make it a little easier and a lot more delicious!

So let’s start with smoothies! This apple, pear, avocado and spinach smoothie is an absolute favourite of mine, it’s so delicious and an amazing cleanser. If you want to make it even more nutritious trying adding a teaspoon of spirulina or wheatgrass powders for extra detoxifying properties.

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My two other favourite drinks are my mint, apple and pear juice which is full of green goodness thanks to the refreshing cucumber. It’s an amazingly refreshing drink too as the mint leaves add a wonderful soothing quality. If you’re after something a little sweeter to satisfy your chocolate cravings then this banana, date and almond shake is absolutely perfect! It’s so incredibly sweet and creamy with an amazing caramel-like flavour from the dates. It really tastes a just like a milkshake, except it’s full of goodness – particularly plant protein and fibre with lots of potassium too from the banana. If you want to make it even more nutritious then add a handful of spinach to it, I promise you won’t be able to taste it but it will be doing wonders for your body.

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Soups are another incredible thing to enjoy at this time of the year. They’re deliciously warming and comforting, while also being loaded with goodness! Soups and smoothies are both amazing as they’re so easy to digest too, since they’re already in a liquid form, so you’re digestive system will get a bit of a break which is always great after holiday indulgence! My favourites are my roasted tomato and red pepper soup, which is deliciously rich with subtle hints of fresh basil, rosemary and thyme. As well as my carrot, ginger and coconut soup which has a perfectly silky texture and an incredible flavour thanks to the kick of ginger in each bite.

IMG_0383dWe can’t just live off soups and smoothies though so it’s great to add things like quinoa and buckwheat to your healthy eating plans to increase your protein intake and stop you feeling hungry! My warm beetroot and broccoli salad is a real favourite of mine, it’s incredibly flavoursome and hearty, filled with spicy roasted chickpeas and cauliflower, grated beetroot and carrot, and an amazing tahini, tamari dressing. Another fantastic january dish is my roasted squash and pine nut quinoa, this tastes especially incredible when mixed with my avocado cream too. It’s the ultimate healthy comfort food! If you’re after something a little lighter than this warm sweet potato, mushroom and spinach salad is a real winner, it’s a little spicy which makes it extra flavoursome with a nice meatiness thanks to the mushrooms and a sweetness from the cinnamon and paprika roasted potatoes!

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Finally I want to share a few of the best healthy sweet treats with you, as we all need those! There’s nothing worse than having a serious sugar craving and not having anything delicious to do anything about it! I like to keep energy bites, both my chocolate and my banana bread versions, in my kitchen as they last about a month, which means you can make lots, and most importantly they’re amazingly delicious!

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I hope these recipes give you some delicious inspiration for your January health kick and that 2014 makes you feel healthier and happier than ever! Healthy living is about so much more than crash diets it’s about enjoying amazing natural food that your body loves, eating like this will make you feel truly amazing!