coconut and quinoa porridge

Coconut Porridge

I might go as far as to say this is the world’s best porridge. It’s just so insanely rich and creamy, yet so nourishing and health enhancing! The trick to getting the perfect consistency here is using a mix of coconut milk, coconut oil, banana and almond butter – such a winning combination, and trust me it’s so addictive! I’ve been waking up craving this porridge most days. It’s such a speedy breakfast too, it literally takes ten minutes and will keep you energised and buzzing for hours thanks to all the incredible metabolism boosting fats, plant protein and fibre. I love how warming it is too, so perfect for the wintery months. It tastes unbelievably good just on its own as the banana gives a wonderful sweetness, the almond butter adds a nutty touch and the coconut adds a tropical blend, but the toppings are pretty fun too – I love my toppings! My favourites are fresh blueberries, raw cacao nibs, juicy raisins or goji berries, bee pollen, raw honey and crushed nuts or seeds. Once you’ve added all of the toppings you will have more goodness and energy in your body than you know what to do with! If you’re in a rush it’s a lovely dinner for one too, especially if you’re after something sweet!

I know people are nervous of fats, but please trust me on this one – they’re so good for you and we all really need them to look and feel our best! Coconuts are the perfect fat source too as they have been shown to help balance blood sugar, improve metabolism, help thyroid function and improve good versus bad cholesterol levels. They also contain lovely antioxidants that help to protect our bodies from disease! If you want to read more on it there’s a great Huffington Post article here.

Coconut and quinoa porridge

Serves 1

- 1 cup of water

- 1/3 a cup of oats

- 4 tablespoons of coconut milk

- 1 tablespoon of almond butter

- 1 tablespoon of coconut oil

- 1 banana

- Optional: 1 tablespoon of maca powder for an extra energy boost

My favourite toppings:

- fresh blueberries

- bee pollen and raw honey

- crushed nuts or seeds

- raisins and goji berries

- cacao nibs

Coconut and Quinoa Porridge

Simply add the oats, water, coconut milk and slices of banana to a saucepan and allow it to heat for about ten minutes, until the liquid has all been absorbed. Then stir in the almond butter and coconut oil and let them dissolve into mix. Once it’s all nicely mixed pour it into a bowl, add all your favourite toppings and then it’s ready to enjoy!

nibs

Chocolate Oat Cookies and a Cookbook!

So this cookie recipe comes with an awesome announcement – I’m writing a cookbook! I’ve been dying to tell you all about it since Christmas but I had to keep it under wraps until it was all signed and sealed. Anyway it’s now official so I can share all my excitement with you! I’ve been having so much fun creating incredible new recipes for it, which I think you’ll all love. It’s being published by Yellow Kite, a new list at the renowned publisher Hodder and Stoughton, which is such an honour as they’ve published the best books from people like Gordon Ramsey, Hugh Fearnley-Whittingstall and Delia Smith. The book will be based on totally new recipes, but I’d like to include a couple of your favourites from the blog too, so please get in touch either by comment, Facebooktwitter or email and tell me which recipes you’d love to see in there! The book would never have been possible without all your amazing love, support and encouragement so I really want to say thank you all so much, I’m so unbelievably grateful to all of you. If you’d like to you can pre-order it now on Amazon by following this link!

I also want to quickly apologise for anyone that had trouble accessing the site yesterday, we had a crazy amount of traffic and the site was just overwhelmed! The Daily Mail ‘You’ magazine and the Telegraph Saturday Magazine are both running features on Deliciously Ella this weekend, which is so unbelievably exciting. The online versions of the article went up at the same time last night and amazingly there were just too many hits on the site all at once! The issue has been solved so hopefully it won’t cause anymore issues for you – I’m so sorry! If you’d like to read the articles this is the Telegraph one and this is the Daily Mail one.

Anyways moving on to this week’s delicious recipe – chocolate oat cookies! These cookies are such winners, they take just 20 minutes to make, contain only five awesome ingredient and taste amazing – I mean what more could you ask for! They’re one of the best things to whip up when you need something sweet and don’t have any time. Believe it or not they’re stuck together with black beans, which I know may seem a little strange and potentially off-putting at first but just trust me on this one, it’s amazing! You can’t taste the beans at all but they add a wonderful gooey texture that really brings the whole thing together. They’re then sweetened with pure maple syrup which adds a caramel like flavour, while the coconut oil adds a subtle touch of tropical goodness and the raw cacao nibs add the perfect chocolate-chip-esq crunch! They’re very simple but they’re full of amazing flavours and lots of health-boosting goodness. The beans and oats together give you a serious boost of fibre, so each cookie leaves you feeling satisfied and energised for hours!

Makes 10 – 12 large cookies

- 1 and a 1/2 cups of oats

- 2 cups of black beans

- 1/2 a cup of pure maple syrup

- 2 heaped tablespoons of raw cacao

- 2 tablespoons of coconut oil

Optional:

- a large handful of cacao nibs, you could also use dark chocolate chips

In this recipe I used normal oats, but you can also use gluten free ones. For the beans I used two cans,  but you could use dried ones – just soak them for about six hours first and then boil them for an hour or so before using.

Pre-heat the oven to 180C.

Start by rinsing and draining the beans. Then place them in a blender with the coconut oil, cacao and maple syrup and blend until smooth.

Transfer the bean mix into a mixing bowl and stir in the oats and cacao nibs.

Grease a baking tray with coconut oil

Scoop the cookie mix out of the bowl, using about a tablespoon of mix per cookie. Moulding each one into a ball in your hand, then push it onto the tray to form thin circles.

Bake for twenty minutes, then remove the tray from the oven and allow the cookies to cool before enjoying!

Store in an air-tight container for a week or so.

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

green smoothie

My Favourite Green Smoothie

My Favourite Green Smoothie

Green smoothies have been insanely popular this month! It’s really awesome to see them popping up in so many places as more and more people get excited about the power of green veggies. I’ve actually become totally addicted to them too over the past few weeks and haven’t had a day without one! I’ve tried a lot of different combinations during this time and have found this one to be the winner. It’s amazingly green thanks to the juiced cucumber and celery yet nicely sweet thanks to the banana, which means that the whole thing doesn’t taste overly veggie! I then add half an avocado and a spoonful of almond butter to make each sip extra specially creamy, plus a little ginger for a kick and some bee pollen for a honey-like touch. If you’re feeling like a total goddess then a spoonful of spirulina is an amazing addition, but if this is your first attempt at the world of green drinks then maybe leave it out for a bit!

So what’s all the hype about green juices for? Green veggies are bursting with chlorophyll which has incredible alkalinising, anti-inflammatory and detoxifying benefits, and so leaves you feeling perfectly energised and refreshed. Cucumbers and celery are also full of antioxidants, which are amazing for your skin, while the avocado is bursting with all the good fats you need to feel amazing. Ginger is an amazing addition to the drink too as it’s deliciously soothing for the stomach and works to aid digestion, while the banana doses you up on potassium which is vital for a healthy heart and blood pressure. I then add in bee pollen and spirulina, as they’re two of the most nutrient dense, healing foods on the planet and contain nearly all the nutrients we need. One of the best things about them is that they’re incredibly rich in plant protein, including B12 which lots of vegans can be short of and eating plant protein at every meal is so important to keep your energy levels consistent. They’re also two of the best things I’ve come across for boosting energy, helping digestion and strengthening the immune system. Honestly each sip of this drinks makes you feel incredible, making one of these every morning takes just five to ten minutes and it really is the best thing you can do for your body – plus it’s delicious! If it’s your first time going green please feel free to add a couple of dates or a little honey to sweeten it up, you’ll still be getting all the goodness and you’ll probably enjoy it more! Likewise if you don’t have spirulina or bee pollen don’t worry, just leave them out.

My Favourite Green Smoothie green-smoothie-2

Serves 1:

- 1 small cucumber

- an inch of ginger

- 2 stalks of celery

- 1 banana

- 1/2 an avocado

- 1 tablespoon of almond butter

Optional:

- a teaspoon of bee pollen

- a teaspoon of spirulina

my favourite green smoothie

First juice the cucumber, celery and ginger.

Then pour the juice into a blender and add the banana, avocado and almond butter plus any of the extras you’re using.

Finally blend until smooth and creamy!

Either drink it straight away or store it in an airtight bottle (a water bottle is great) in the fridge for up to 3 days.

If you don’t have a juicer then you can put the cucumber and celery into a blender first with a little water, blend them until a smooth liquid forms and then strain the liquid before pouring it into the blender again with the remaining ingredients.