Category Archives: Pumpkin seeds

Pesto Butter Bean Salad

Pesto Butter Bean Salad

This is one the simplest salads ever, it takes ten minutes to throw together and it’s so satisfying and delicious. The butter beans taste completely divine smothered in homemade pesto, which is bursting with flavour thanks to the amazing combination of fresh basil leaves, pine nuts, garlic and lemon juice. I then toss the beans in a simple salad of rocket, pumpkin seeds and pomegranates so that their amazing flavour and texture really shines. The pumpkin seeds add an awesome crunch though and the pomegranates add a touch of sweetness that really compliments the other ingredients, heightening the flavour of every bite. If you feel like spicing it up the beans are also delicious stirred into a bowl of zucchini noodles or brown rice pasta, or you can just serve them on their own as a simple side salad. Beans are a great addition to any meal too as they’re filled with so much plant protein and fibre, which together make you feel so energised and amazing so you’ll be glowing all day long!

P.S. I’ve got a really exciting vitamix giveaway happening on my Deliciously Ella instagram today, come check it out!

Pesto Butter Bean Salad Pesto Butter Bean Salad

Serves 2

For the pesto:

- 1/2 a cup of pine nuts (100g)

- 2 big handfuls of fresh basil leaves (50g)

- 5 tablespoons of olive oil

- 2 cloves of garlic

- 1 lemon

- salt and pepper

For the salad:

- a handful of pumpkin seeds

- Two 400g tins of butter beans

- 1 bag of rocket (about 60g)

- two handfuls of pomegranates (60g)

- olive oil

- 1 lemon

Pesto Butter Bean Salad

Start by making the pesto. Simply peel the garlic and then put all the required ingredients into a food processor and blend until smooth, then leave to one side.

Drain and rinse the beans and then place them in a frying pan with the pesto and sauté the two together for two-three minutes until warm. While they cook squeeze the lemon for the salad over the beans and add more black pepper.

Add rocket, pumpkin seeds and pomegranates to your plates, drizzle them with olive oil and then add the beans on top.

Almond, Quinoa & Pumpkin Seed Bread

Superfood Bread

I’ve always been a bit nervous of making a delicious gluten free, vegan, super healthy bread, it just seemed like a very daunting and slightly impossible task, but after the success of my burger buns two weeks ago I realised that it was time to attempt it and what a simple success it was! I can’t tell you how easy this recipe is and how insanely awesome it tastes, it also left me feeling like a serious domestic goddess: seriously I was jumping all around my kitchen in such excitement! The bread is just perfect, with a beautifully rich, wholesome, nutty flavour and a wonderfully soft texture. It’s so great to have bread back in the house again too and I’ve been really enjoying slices of it toasted with all my favourite toppings – think creamy avocado with lemon juice, chilli salt and sliced tomatoes; homemade almond butter with banana slices and medjool dates; roasted red pepper hummus with bean sprouts and black pepper, healthy nutella with pieces of roasted hazelnuts… the list is just too awesome!

Something tells me this might be my most popular recipe yet and I know it’s something that a lot of you have been asking for for a while so I hope you love it! This type of nut and seed bread is so popular at the moment and seems to be popping up on blogs everywhere so I’m sure you’ll have come across similar versions on places like Green Kitchen StoriesOh She Glows or My New Roots (three of the best blogs ever) as well as lots of paleo versions using eggs not psyllium. I’ve changed the consistency of the typical bread though to make is smoother and softer as I like my toast to have a more traditional texture that kind of melts in your mouth, although I’ve left some whole pumpkin and sunflower seeds in there for a little crunch! Mine’s also totally gluten free as most of these types of recipes use oats, so I’ve moved to brown rice flour to make it easier for you all.

Almond, Quinoa & Pumpkin Seed BreadAlmond, Quinoa & Pumpkin Seed BreadAlmond, Quinoa & Pumpkin Seed Bread

Makes one loaf

- 2 cups of cold water

- 1 and a 1/2 cups of pumpkin seeds

- 1 cup of buckwheat or brown rice flour

- 1 cup of almonds

- 1/2 a cup of sunflower seeds

- 3 heaped tablespoons of psyllium husk powder

- 2 tablespoons of chia seeds

- 2 tablespoons of dried mixed herbs (I used herbs de provence but basil, rosemary, thyme, oregano etc are all great)

- salt and pepper to taste

Unfortunately there is no substitute for the psyllium husk powder – they work to stick the loaf together and I’m so sorry but they’re just essential for the recipe, I tried it without them and it was just too crumbly! They’re really easy to get hold of though, every health food shop sells them and google has endless links to sites that sell them too.

P.S. I just changed the recipe a little to the original changing the quinoa flakes which lots of you were struggling to find and instead using brown rice/buckwheat flour, I’ve also taken out the flaxseeds. I find this version works much better and I hope you do too!

Almond, Quinoa & Pumpkin Seed Bread

Simply place the almonds and one cup of the pumpkin seeds in a food processor and blend for a couple of minutes until a smooth flour forms. Transfer this flour into a bowl and stir in the remaining half a cup of pumpkin seeds plus the buckwheat flour, sunflower seeds, psyllium husks, dried herbs and salt. Stir the mix well before gradually pouring in the water.

You’ll then need to let the mixture sit for an hour or so to let it fully absorb all the water and firm up. During which time you can heat the oven to 180C.

Once the mix is nice and firm (I mean really firm, it can’t even be a tiny bit runny – if it is then add another spoon of psyillium) grease the base of a loaf tin with coconut or olive oil, pour the mix in and firmly press it down with a spoon or spatula. Then place the bread in the oven and bake for forty minutes to an hour, until the top begins to brown and you can pull a knife out of the middle without any mix sticking to it. Finally, slice, smother in your favourite toppings and enjoy!

I normally store the bread in the fridge as it makes it last longer, and if you want to freeze it that works too, I normally slice it before freezing first though to make toasting easier!

A simple rainbow salad with the most delicious dressing

A Simple Rainbow Salad with the Most Delicious Hummus Dressing

A simple rainbow salad with the most delicious dressing

Anyone who follows my instagram will know that this bowl is my favourite thing at the moment, I’ve been eating it non-stop for the past month! The selection of veggies varies a little depending on what I have in my fridge but it usually centres on these four – kale, carrots, red pepper and avocado plus my new hummus, which I am so in love with, and a sprinkling of pumpkin seeds. This all tastes amazing together, however, this rainbow bowl is taken to another level of awesomeness through the addition of an amazingly sweet, creamy dressing that just brings everything together in a amazing burst of deliciousness! The dressing comes to life through a divine blend of almond butter, tahini, hummus, apple cider vinegar, honey/maple syrup and water – you can only image how good this tastes! Seriously I couldn’t recommend this more, it only takes a few minutes to throw together, it’s such a treat for your tastebuds and even better it loads you up on the most amazingly rich and diverse range of vitamins and minerals so you’ll be glowing with energy and happiness all day! It’s really the best lunch ever, especially in the summer as it’s wonderfully light yet perfectly filling, although if you feel like making it a little heavier I’d really recommend adding in some roasted sweet potatoes - they taste delicious in this bowl and give it a fantastically hearty feel. Either way, I think you’re all really going to love this one! 

P.S. Did you know that kale is a serious superfood? Believe it or not it contains more iron than beef and more calcium than milk per calorie! In addition each serving gives you over 1,000% of your daily vitamin K intake (super important for blood sugar regulation), over 400% of your vitamin A and over 100% of your vitamin C intake (both of which support bone and skin health, as well as strengthening the immune system). If this wasn’t enough it’s also packed with antioxidants, anti-inflammatory agents, omega-3 fatty acids and fibre – how amazing is that!

A simple rainbow salad with the most delicious dressingA simple rainbow salad with the most delicious dressing

Serves one:

For the bowl:

- 5 big handfuls of kale (it shrinks a lot when cooked)

- 1 red pepper

- 1 avocado

- 1 large carrot

- a handful of pumpkin seeds

- a large dollop of hummus

For the dressing:

- 2 tablespoons of water

- 1 teaspoon of hummus

- 1 teaspoon of almond butter

- 1 teaspoon of manuka honey/pure maple syrup

- 1 teaspoon of apple cider vinegar

- 1/2 a teaspoon of tahini

- salt

A simple rainbow salad with the most delicious dressing

Simply tear up the kale leaves into bite sized pieces, then drizzle with olive oil and salt and roast for 5-10 minutes at 180C, until the leaves are ever so slightly crispy but not burnt. While the kale cooks peel and grate the carrot and chop both the red pepper and the avocado into small cubes, discarding their respective stones and seeds.

Next make the dressing by adding all the ingredients to a mug and whisking with a fork until smooth.

Once the kale is cooked assemble all the ingredients into a bowl, drizzle the dressing evenly, sprinkle a handful of pumpkin seeds and a little salt and then enjoy!

Healthy banana and almond granola clusters: gluten free

Healthy Banana and Almond Granola Clusters

Healthy banana and almond granola clusters: gluten free

Anyone who knew me before I changed my diet knows that along with chocolate, pick and mix candy and peanut butter and jam eaten with a spoon, yoghurt and granola was my favourite food. I ate it  all the time, it was my super easy, super lazy alternative to normal meals. So as you can image it wasn’t easy to give up, but like with everything else you see here I found an alternative. For me smoothie bowls topped with these banana and almond clusters are the ultimate replacement as they have the same mix of sweet creaminess contrasted with delicious crunchiness. Even better, this combination actually tastes a million times better than any of my old store-brought variations. It’s so good that the thought of my morning bowl literally makes me bounce out of bed in the morning – it’s awesome! Of course it’s super healthy too. The clusters are made just from almonds, walnuts, oats, flaxseeds, sunflower seeds and pumpkin seeds and they’re stuck together using mashed banana, almond butter and manuka honey. So they really are bursting with brilliant goodness with heaps of plant protein, omega 3 acids, vitamins and wonderful fibre filled complex carbohydrates to keep you full and energetic for hours! This combined with the fresh fruit and veg in my morning smoothie means I start my day on such a positive note, which I love. I’ve said it before but I really can’t stress enough the importance of making healthy choices first thing in the morning as they power you up for a strong, healthy day! Try making a batch of these clusters and add them to your morning smoothie for a week, I can guarantee that you’ll feel incredible by the end! They’re also the easiest thing to make and last for ages in an air tight container!

Healthy banana and almond granola clusters: gluten freeHealthy banana and almond granola clusters: gluten free

- 1 cup of almonds

- 1/2 a cup of walnuts

- 1 cup of oats

- 1/2 a cup of sunflower seeds

- 1/2 a cup of pumpkin seeds

- 1/2 cup of flaxseeds

- 3 very ripe bananas

- 2 tablespoons of manuka honey

- 2 tablespoons of almond butter

For my favourite smoothie bowl:

- 1 ripe banana

- 1/2 a cup each of blueberries, strawberries and raspberries

- 1 handful of spinach

- 1 tablespoon of almond milk or water

Healthy banana and almond granola clusters: gluten free

Start by pre-heating the oven to 190C. Then place all the dry ingredients into a bowl.

In a separate bowl place the peeled bananas and mash them with a fork, before adding the honey and almond butter. Stir the three ingredients together so that they form a sticky paste.

Pour the paste over the dry ingredients mixing everything together so that the whole mixture sticks together. Then place this mixture onto a piece of baking paper on a baking tray and put it in the oven. Allow to bake for about 25 minutes, until the clusters start to brown a little and become firm. Although half way through it’s best to take the tray out and sir them around a bit, otherwise the whole thing will stick together in one giant cluster!

Then allow to cool and store in an air tight container, enjoy!

Zucchini and Carrot Noodles with Avocado, Pea & Kale Pesto

Zucchini and Carrot Noodles with Avocado, Pea & Kale Pesto

My two favourite kitchen appliances are my food processor and my vegetable spiralizer. They’re both so important if you want to make healthy but delicious food. The processor is a pretty standard item but the spiralizer is a little less usual and if you don’t have one then you seriously need one! They’re really inexpensive, so easy to use and just so incredible! Seriously being able to make fresh vegetable spaghetti is unbelievable. Zucchini noodles are the main component of almost all my favourite meals and I really add them into everything. Their consistency is so like spaghetti its crazy, especially if you lightly sauté them.

This dish has been my favourite meal of the week, since Sunday I must have made it at least five times! It’s just so quick and easy yet so delicious, filling and satisfying. I think that’s the beauty of zucchini noodles – they’re really filling and it feels like you’re enjoying a bowl of pasta, except you feel wonderfully energised afterwards and you sneakily get in a wonderful portion of raw green veggie goodness without even realising it. This whole bowl is based around green goodness really and although it doesn’t taste like it, it really is unbelievably nutritious – kale, peas, avocado, zucchini, carrots, lime & mint – some of the most incredible ingredients in the world. They merge together to make such delicious flavours too. The avocado makes the sauce amazingly creamy and light while the peas add a deliciously sweet flavour that perfectly complements the freshness of the mint and the tanginess of the lime. The kale doesn’t add much, if anything, to the flavour of the dish but it’s there to boost health as it’s one of the most healthful ingredients ever. The carrot noodles are kind of in the same category as the kale – their sweetness is mostly masked by the sauce so you don’t really notice a difference between plain zucchini noodles and this mixed variety but carrots are wonderful for you so it’s absolutely worth adding them – they also add a beautiful rainbow dimension to the bowl thanks to their brilliant orange colour. I think you eat with your eyes first so I love my dishes to look beautiful and incredibly colourful. I couldn’t recommend making this more, it takes no more than ten minute from start to finish, it’s so delicious, it will make you feel incredible and gives you six portions (if you add the tomatoes) of vegetables in one bowl! I’ve tried this on five different friends this week and each one was obsessed, so I can almost guarantee that you will be too!

Here’s the link to the spiralizer I use

Zucchini and Carrot Noodles with Avocado, Pea & Kale Pesto

Serves 1

- 1 zucchini/courgette

- 1 carrot

- 1 cup of peas

- 1 ripe avocado

- a large handful of kale

- a handful of fresh mint

- a handful of pumpkin seeds

- 1 teaspoon of olive oil

- 1 lime/lemon

- salt

Zucchini and Carrot Noodles with Avocado, Pea & Kale Pesto

Start by bringing the peas to the boil using cold water to begin with.

As the peas warm make the noodles using your spiralizer.

Next, place the mint, kale, avocado, olive oil and salt in a food processor. Blend this mix into a creamy mixture, adding about three quarters of the drained peas once they are cooked.

Mix the pesto with the noodles topping the dish off with the pumpkin seeds.

If you’re less into raw food or after a warm dish then you can gently sauté the noodles with olive oil for a couple of minutes until they soften before stirring in the sauce for another minute.