Category Archives: Raw


Banana Bread Energy Bites


When I tell anyone about the way I eat one of the first questions they ask is what do you snack on?   Snacking can be tricky with a totally clean lifestyle as basically all shop bought snacks are out, however the list of what I snack on is still so long and so delicious – dates and dried figs dipped in almond butter, fruit and veggie juices, deliciously creamy berry smoothies, homemade hummus and crudités, tangy guacamole with flax chips, cheesy kale chips, raw brownies… the list goes on forever. The thing about all of these awesome snacks though is that they aren’t very on-the-go friendly – eating guacamole on a bus isn’t always a very pretty site – which is where my energy bites come in. They are so delicious, so portable, so easy to make and so energising. I made some before with walnuts and cacao, which were so popular so I decided to switch it up a little and make a new version with banana, maca and almonds, three amazingly life giving foods, which combined with dates create the perfect banana bread flavour. I think you’re going to love these! I loved them so much that all 30 balls were gone within the first four days!

I’m sure you all know why bananas and almonds are so good for you with all of their awesome health-enhancing vitamins and minerals, especially plant protein, potassium, fibre. However, you may not know about the magic ingredient in these balls: maca, a superfood powder made from a Peruvian root. I’m pretty obsessed with maca at the moment, it’s making me feel awesome and I’ve been drinking it in my smoothies almost everyday. The best thing about this wonderful superfood is that it gives the most amazing energy boost, which is why it’s so perfect in these balls. But that’s not it’s only selling point – it also contains all the essential amino acids, which means that it’s a plant-based source of B-12, an important vitamin that can be missing from vegetarian diets. On top of this it’s a great source of calcium, magnesium and iron, and is even known to help balance your hormones. So it’s a serious superfood, one that we would all benefit from eating, and these bites are the most delicious way to do that!


Makes about 30 bites

- 2 cups of almonds

- 2 cups of medjool dates

- 2 over-ripe bananas

- 1/2 a cup of ground flaxseed

- 3 tablespoons of maca

- 3 tablespoons of chia seeds


First place the almonds in your food processor and blend for a minute or two until they break up and start to form a flour like mix. Then gradually add the pitted dates, peeled bananas, flax, maca and chia as the mix continues to blend. After a few minutes the mixture should be smooth and sticky, at which point the balls are ready to be rolled.

Simply use a teaspoon to scoop up a batch of the dough, then roll it in your hands to form a ball. Place the ball on a plate and continue doing the exact same thing until you’ve used all the mixture. If you want to add goji berries or chia seeds to the outside then roll the balls in either before placing the plate of bites in the freezer for a couple of hours to set before enjoying. Store them either in the fridge or freezer.

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!

Creamy Summer Ice Lollies: vegan

Creamy Summer Ice Lollies

It’s been so beautifully sunny and warm in England recently, which meant that it was time to really get into summer cooking – beautiful salads, cold wild rice and quinoa dishes, grilled summer veggies with delicious dips, mountains of guacamole with crudités, so many fruit smoothies, raw desserts and bowls of fresh berries. It’s all been insanely delicious, but I’ve been missing one thing, the ultimate embodiment of summer: ice lollies! So of course I began experimenting with healthy recipes and I’ve found three favourite flavours, they’re the classics really - strawberry, chocolate and banana cinnamon. All three taste so delicious, they’re just so wonderfully cool and refreshing, yet still so wonderfully sweet and creamy thanks to the coconut milk and dates. They taste so incredible you’d really never know they were healthy, and they’re so insanely simple to make too. They literally take three minutes each and require so few ingredients so anyone can make them anytime anywhere, all you need are bananas, dates, strawberries, coconut milk, cinnamon and cacao – it’s perfect. Now you may think these are very childish and perhaps a little silly, but trust me – they are absolutely not! I can guarantee that everyone will love these! They’re literally the best afternoon snack ever, I really can’t get enough of them. You can experiment with so many flavours and textures too, I love adding chopped pieces of fruit to the mixture as well as little pieces of nuts and sprinklings of coconut. It’s all just so good! The perfect treat on a beautiful summers day!

Creamy Summer Ice Lollies: veganCreamy Summer Ice Lollies: vegan

Makes 8 lollies – 2 chocolate, 2 banana cinnamon, 2 strawberry and 2 mixed

For the chocolate

- 2 ripe bananas

- 2 tablespoons of coconut milk

- 2 tablespoons of water

- 2 medjool dates

- 1 heaped teaspoon of raw cacao powder

For the strawberry

- 1 ripe banana

- 1 cup of strawberries

- 2 tablespoons of coconut milk

- 2 tablespoons of water

- 2 medjool dates

For the banana cinnamon

- 2 ripe bananas

- 2 tablespoons of coconut milk

- 2 tablespoons of water

- 2 medjool dates

- 1 teaspoon of cinnamon

Creamy Summer Ice Lollies: vegan

Simply remove the stones from the dates and peel the bananas. Then place the ingredients for your chosen flavour into a blender and blend for a minute until smooth, pour into an ice lolly mould and freeze – do the same for each flavour. To make the mixed ones simply pour half of one flavour into a mould, allow it to freeze for an hour and then top the mould up with the second flavour. My lollies needed to freeze for about 5 hours before they were ready to be enjoyed!

Lettuce Salsa Wraps

Lettuce Salsa Wraps

Lettuce Salsa Wraps

Summer is finally here! The sun is shining, it’s warm and beautiful and everybody seems to be just a little bit happier. It really is the best season! Anyway with the warmer weather comes a different set of food cravings: it’s all about light, delicate, easy dishes that leave you feeling so refreshed and energised, and these lettuce wraps are the perfect answer to your summery needs. The soft buttery leaves are filled with a delicious salsa made up of juicy tomatoes, tangy red pepper pieces, fresh basil leaves, sweet yellow corn, crunchy bean sprouts and creamy bites of avocado, all drizzled with lemon juice and olive oil and a sprinkling of pink himalayan salt. Are you drooling yet? I am! It’s healthy eating at its best, so simple yet so satisfying. All the flavours are wonderfully subtle, which means that none of them outshine each other but instead blend together perfectly to create perfect bites of delicious summer happiness.

Lettuce Salsa WrapsLettuce Salsa WrapsLettuce Salsa Wraps

Serves 2:

- 8 big leaves of butter lettuce (the softest type of lettuce)

- 2 big tomatoes

- 1 red pepper

- 1 avocado

- 1/2 a cup of sweetcorn

- 1/2 a cup of mixed bean sprouts (if you don’t have these use chickpeas)

- a handful of fresh basil leaves

- 1 lemon

- extra virgin olive oil

- salt

Lettuce Salsa Wraps

There’s not really much of a recipe here, it’s more of an assemblage of raw ingredients! All you need to do is chop the avocado, tomatoes and red pepper (discard the seeds) into tiny bruschetta-style cubes. Then chop the basil leaves into fine pieces. Mix all the chopped ingredients in a bowl with the corn and bean sprouts. Squeeze the lemon and stir this in, along with a drizzling of olive oil and some salt to taste.

Wash the leaves and then fill them with salsa and enjoy!

Raw Blueberry Cheesecake

Raw Blueberry Cheesecake

This cheesecake is absolutely heavenly. I am totally obsessed. It just tastes so outrageously incredible. It’s awesome for the summer too as not only is it deliciously cooling, as it requires no cooking, it’s also brilliantly light and delicate. The three different layers come together so perfectly to create the ultimate blend of flavours and textures. The bottom layer is made up of a deliciously sticky date and almond mix, which is ever-so-slightly hard and chewy and absolutely divine. The second layer then provides the perfect contrast as it’s so beautifully smooth, thick and creamy, made up of a sweet blend of cashew nuts, frozen banana, apple juice and maple syrup, which if you can believe tastes even better than it sounds! Finally the third layer, which really brings everything together, has a beautiful berry flavour thanks to the wonderful blend of fresh summer strawberries and blueberries. The whole thing just melts-in-your-mouth with each layer blending perfectly into the one below. You are seriously going to love this! It’s so unbelievably easy too, requires almost no washing up and very little thinking – it’s really the perfect cake!

Of course it’s super healthy too, with each bite loading you up on incredible health-giving vitamins and nutrients which will fill you with incredible energy. Everything here is super easy to digest too so there’s none of that nasty bloating feeling, or sugar lows after. The real beauties in here are the berries though, which are such nutritional power-houses as they lower cholesterol and blood pressure, while also promoting great cardiovascular and heart health. Did you know that blueberries have one of the highest antioxidant levels of any food on the planet, which means that they have amazing anti-inflamatoary properties which help the body to fight off chronic diseases? Strawberries are also incredible sources of antioxidants, while also being one of the best sources of vitamin C so they’ll keep your immune system working perfectly. So get eating cake!

Raw Blueberry Cheesecake Raw Blueberry CheesecakeRaw Blueberry Cheesecake

Serves 10

For the base:

- 1 and a 1/2 cups of almonds

- 2 and a 1/2 cups of medjool dates

For the middle:

- 2 cups of soaked cashew nuts

- 2 frozen over-ripe bananas

- 1/3 – 1/2 of a cup of maple syrup depending on how sweet you like it

- 1/3 of a cup of freshly juiced apple juice

-  1 teaspoon of cinnamon

For the top:

- 1 cup of freshly frozen blueberries (packaged frozen berries have too higher water content and make the mix too runny so freeze your own for a couple of hours before making this)

- 1 cup of strawberries

- 1 frozen banana

- 4 medjool dates

- 1 tablespoon of maple syrup

- 1 teaspoon of cinnamon

Raw Blueberry Cheesecake

Before making this you need to slice the three bananas and freeze them for at least three hours along with the blueberries. You also need to soak the cashew nuts for at least four hours.

Start by making the base. Put the almonds into a food processor and blend for a minute or so until the nuts are nicely crushed. Once this has happened add the pitted medjool dates and blend again until a sticky mix forms. Press this into the base of a cake tin and place in the freezer.

Then make the middle layer by simply putting all the ingredients into the food processor and blend until smooth and creamy. Take the base layer out of the freezer and pour three quarters of this mix over it before putting the cake back into the freezer – keep the final quarter of the mix in the processor as it’s needed for the top layer.

Wait about twenty minutes for the middle layer to set in the freezer before making the third layer. To make this simply add the remaining ingredients to the blender combined with the mix from the middle, blend until smooth and then pour over the middle layer.

Place the cake back into the freezer to set for two hours before serving. You’ll need to remove the cake from the freezer and allow it to warm up for a few minutes before you serve it. Then enjoy!