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Jan 8, 2017

Deliciously Ella Every Day

English food blogger Ella Woodward shares her healthy-eating journey with us in her debut book  “Deliciously Ella Everyday”. The fastest‑selling debut cookbook in the UK, Ella’s own health complications led her to change the way she ate forever. 

Deliciously Ella Every Day Focusing on a plant-based diet with gluten- and dairy-free eating options, Ella’s cookbook is a compilation of delicious and healthy every day recipes that are both tasty and easy to make. Diagnosed with Postural Tachycardia Syndrome in 2011, Ella’s ill health meant that she had to change her lifestyle in a big way. Rather than giving up, Ella put her heart and soul into developing flavourful meals that anyone can make. Noteworthy favourites include the ever-popular paella which makes use of whole foods. Mushroom risotto with basil cream also makes an appearance. There are plenty of raw food options as well as some delicious desserts. deliciously-ella-every-day1 WARM CUMIN ROASTED CARROT, RED ONION AND LENTIL SALAD Deliciously Ella Every Day


4 carrots 2 tins of green lentils 2 teaspoons of fennel seeds 2 teaspoons of cumin seeds 70g of watercress 2 red onions 20g of coriander Olive oil 50g of pine nuts


150g of cashew nuts 1 lemon, juiced 1 tablespoon of nutritional yeast Salt and pepper 5 tablespoons of water


Pre-heat oven to 180C (fan). Peel the carrots and slice them on the diagonal. Peel the onions and roughly chop them into sixths. Place both in a baking tray with the fennel seeds, cumin seeds, a good glug of olive oil and lots of salt and pepper, then roast in the oven for 30 minutes. Heat a pan and dry fry the pine nuts for a few minutes until starting to brown, then leave these aside to cool. To make the cashew cheese simply blend all the ingredients in a high speed blender until totally smooth.

When the vegetables are cooked, drain and rinse the lentils then add them to a pan over a gentle heat to warm through slightly. Stir in the carrots and onion and along with the seeds and oil from the bottom of the pan. Roughly chop the coriander and stir this through the lentils, then season generously with salt and pepper. Remove the pan from the heat, stir through the watercress and plate up the salad, sprinkling with pine nuts and some generous dollops of cashew cheese before serving. Enjoy! Find out more about Ella here. This amazing book can be bought here.

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