Deliciously Ella

As I have discovered, there are ways of making all your favorite foods healthy and delicious – hello brownies, pizza, and ice cream – it’s just a question of learning how, and I’m going to share all the tricks I’ve learned with you here…I would never have believed you if you’d told me five years ago that I’d be a gluten-free vegan! But I really hope this book will change your perceptions, just as mine have changed along the way.” – Ella Woodward

Ella Woodward, of the blog Deliciously Ella, has launched her US version of her book Deliciously Ella. It is a beautiful, comprehensive collection of healthy recipes that are rooted in improving overall health while living deliciously.  All of the recipes are packed with nutritious and fresh ingredients and are simple to prepare.  Every menu option is vegan and gluten-free and each chapter has a wealth of information about ingredients, preparation, and kitchen tips. Options like Gnocchi with Pea Pesto, Creamy Polenta, Buckwheat Focaccia, Cocoa and Hazelnut Spread, and Chickpea Flour Wrap ensure that you are covered for every meal of the day.  Ten-Minute Tomato Pasta; Carrot, Orange and Cashew Salad; Broccoli and Avocado Salad; Cauliflower and Potato Curry; Sweet Potato Brownies; and Apple and Blackberry Crumble are fantastic options to round out any menu. There is even an entire chapter on smoothies and juices that are simply amazing! These are recipes that vegans and carnivores alike will love for their fresh flavors and great taste.  Deliciously Ella is a beautiful book that makes cooking fun and delicious, especially for those with dietary restrictions.

Lentil and Butternut Squash Dhal

4 cloves of garlic, peeled and crushed

1-inch piece of fresh ginger, peeled and grated

1 tablespoon olive oil

Generous 1 cup lentils

1 large butternut squash (about 2 pounds)

2 tablespoons ground cumin

2 tablespoons ground turmeric

2 tablespoons tomato paste

salt and pepper

brown rice, to serve

1. Place the crushed garlic and grated ginger in a frying pan with the olive oil and fry for a couple of minutes. During this time, boil the kettle.

2. Add the lentils to a large saucepan with the ginger and garlic and cover them with 2 cups boiling water. Allow the pan to start simmering.

3. Peel and cut the squash into small bite-sized pieces and add these to the lentils with the cumin, turmeric, tomato paste, salt and pepper.

4. Put the lid on the pan and leave it to simmer for about 40 minutes, at which point the lentils and squash should be soft You may need to add a little more water during this time.  Serve with brown rice.


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