Coriander Cauliflower Amaranth Salad

Coriander Cauliflower Amaranth Salad | Naturally Ella

I was raised in a household that collected things. We visited antique stores looking for Wallace Nuttings and spode dishes. It was a big part of my childhood and while I didn’t always like it,I have an appreciation for it now. Fast forward, I don’t collect antiques but there are two things my house is currently full of: coffee mugs and cookbooks. Once a month I head to the local used bookstore to pick up used cookbooks. I thumb through them, collecting ideas that might have once been forgotten or never caught on.

This particular recipe can be credited to Whole Grains Every Day, Every Way. The author has a no-nonsense approach to grains and some small, but powerful ways of using whole grains. One of my biggest complaints with amaranth is that it doesn’t cook like other pseudo-grains (mainly quinoa). Turns out, I wasn’t completing the process. If you give cooked amaranth a good rinse, the end result is less porridge, slightly more quinoa-like texture. Perfect for grain bowls, pilafs, and even this amaranth salad.

Read more and see the recipe.

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Curry Roasted Vegetable & Lentil Kale Salad

Curry Roasted Vegetable & Lentil Kale Salad

This is the salad of my dreams.

Crunchy kale with lentils and a creamy tahini sauce, roasted curry vegetables, and a tangy green curry dressing.

The ultimate plant-based salad is happening. You need this recipe in your life.

This salad is simple, requiring just 30 minutes to prepare.

I hemmed and hawed as to whether or not include both of the dressings for this salad.

Curry Roasted Vegetable & Lentil Kale Salad from Minimalist Baker →

Chickpea Fritter Sandwich with Hummus

Chickpea Fritter Sandwich with Hummus | Naturally Ella

Post sponsored by Flatout Flatbread. See below for more details.

With toddler eating patterns taking full force in our house, I like hand-held items more often than not. This fritter sandwich was slightly born out of a combination that was requested by the two year-old: chickpea fritters and hummus. My child loves hummus and would dip anything in it- case in point, it was watermelon yesterday. But I love the idea of using two components, ones I would normally make ahead of time in a lunch, that are easy to throw together. Really any combination of fritters/vegetable cakes with hummus/any kind of spread would work. Read more and see the recipe.

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Coconut Red Lentil Soup

Years ago, two of my favorite neighbors hosted a soup party. It was an inspiring affair – big pots of simmering soups and stews, house full of chatty, friendly people. Part of what I liked was the simple premise. The hosts (David & Holly) made a number of soups, guests were asked to arrive with their drink of choice and one thing to share – salad, appetizer, or something sweet. One of the vegetarian soups was a beautiful shade of yellow-orange. It was a light-bodied, curry-spiced coconut broth thickened with cooked red lentils and structured with yellow split peas. When I asked Holly to tell me about it, she mentioned it was based on an Ayurvedic dal recipe in the Esalen Cookbook, a favorite of hers. She happened to have an extra copy of the Esalen book, and sent me home with my belly full, a new cookbook tucked under my arm, and a few suggestions related to the soup. I still make this soup regularly, love it (so much!), and thought it might be fun to revisit it today in video form – enjoy!

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Coconut Red Lentil Soup

Coconut Red Lentil Soup

Other things worth noting related to this soup – the slivered green onions sauteed in butter or coconut oil. The golden raisins that plump up with curry broth. Back notes of ginger. Depth from a good dollop of tomato paste. It all comes together in one amazing bowl of restorative goodness.

Continue reading Coconut Red Lentil Soup…

Green Pea Falafel Bowl

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One of the first recipes we posted on the blog was a baked pistachio falafel. That was back in the days when we didn’t have three monsters tearing down the house. When I still had an old-fashioned job. And when baking a falafel instead of deep-frying it felt like a fresh new idea. Elsa once asked me if grandma’s older sister was alive when the dinosaurs lived on earth. I told her no (while simultaneously typing a message with a ton of dinosaur emojis to my mom). That is roughly how long ago that falafel recipe feels like. Dinosaur age. So much has happened since then.

I still think it’s a good recipe and today’s falafel recipe has much of the same qualities. They are simple, baked, packed with fresh herbs and hold together excellently. If you don’t serve it with the mint yogurt, it is also vegan. We subbed the pistachios with some pumpkin seeds/pepitas this time and replaced half of the chickpeas with green peas to make them more suited for spring. It also gives them a slightly sweet tone and less dry than your average falafel (which is one of our favorite features with this recipe). We serve them in a bowl with roasted carrots, cinnamon spiked quinoa, beetroot hummus and a splash of mint yogurt instead of wrapping them up in lettuce or bread. We think of it as a spring-y Moroccan falafel bowl. I won’t claim that this is a dead-simple recipe (as it involves cooking, mixing and baking), but I at least find it comforting that the carrots, beetroot and falafels all are baked simultaneously in the oven.

Before we jump to the recipe, we wanted to share the updated schedule for our little Green Kitchen At Home US book tour. And also this short video about the book that we did the other day.

As we mentioned in our last post, we are coming to the US next week for some press activities. Both Luise and I will be in New York and then I’ll continue on my own to SF and LA. We are only doing a few public events and are very much hoping to see some of you there.

New York > 1 May
Our cooking class at Sur La Table is sold out but we will have a mingle, book signing and Q&A at CAP Beauty on 1 May, 7 pm. Entrance is free, you get to try some tasters from the book and we’ll both be there to chat. All you need to do is RSVP here

San Francisco & Los Angeles > 3-5 May
I’ll be at Credo Beauty in San Francisco on 3 May, 2-4 pm, signing books and chatting with you all about food, photography, kids and whatnot. I will also be doing the same in their Los Angeles store on 4 May, 5-7 pm. Free entrance, just RSVP to both events here.

I’ll also be teaching a hands-on cooking class at Sur La Table in Los Angeles. There are still a few tickets available – so go get them here!

For those of you who’s been asking, we will also be coming to London in June and Amsterdam after the summer. Enough about that. Let’s start cooking!

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Recipe notes
• Falafel purists use soaked chickpeas instead of cooked. Cooked is however much quicker and works just fine. We also find that it’s easier on our digestion.
• You don’t have to roast the beetroot for the hummus but can simply grate raw beetroot before mixing it. But since we’re using the oven anyway for the other parts of the bowl, we roast them to give the hummus a rounder flavor.

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Green Pea Falafel Bowl
Serves 4

Falafels
1 cup / 150 g green peas, fresh or frozen (thawed)
1 cup / 150 g cooked chickpeas
2 small shallots, peeled and coarsely chopped
1-2 cloves garlic, peeled
2 tbsp buckwheat flour or potato starch
1/2 tsp baking powder

3 stalks fresh mint, leaves picked
3 stalks parsley, stems discarded
1 tbsp lemon juice
1 tsp ground cumin
1 tsp flaky sea salt
1-2 tbsp olive oil

Beetroot Hummus
200 g raw beetroots
1 cup / 150 g cooked white beans 

3 tbsp light tahini (sesame paste)
4 tbsp lemon juice
3 tbsp cold-pressed olive oil
1 tsp ground cumin
1 clove garlic, peeled
1 tsp flaky sea salt

Cinnamon Quinoa
1 cup uncooked Quinoa
pinch flaky sea salt
1/2 tsp ground cinnamon
1 small handfull raisins (we used green raisins with a smoky flavor)

To serve
4 carrots, peeled and cut into thick sticks (bake together with the 
beetroot)
2 avocados, sliced
4 handfuls mache lettuce

1/2 cucumber, sliced
12 radishes, sliced
1 cup plain yogurt
a bunch fresh mint leaves, chopped
a handful toasted almonds, chopped
sesame seeds

Preheat the oven to 200°C / 400°F fan mode (this is because we’re doing two plates simultaneously).
Add all falafel ingredients (except the oil) to a food processor and pulse until mixed but not pureed. With moist hands, shape 16 mini falafel patties (roughly 1 generous tablespoon per falafel). Pour a little olive oil into the palm of your hand and then place each falafel in it, smoothing out the falafel and at the same time coating it in oil. Refill with oil for every fourth falafel. Place them on a baking tray covered with baking paper. Bake in the oven for 20 minutes, turning them after half the time.

Peel the beets and cut in quarters. Place on a baking tray together with the prepared carrots (from the To serve list) and place in the oven (this can be done simultaneously as the falafel tray) for about 20 minutes or until baked through and soft. Let cool slightly and then place the beets (set the the carrots aside for serving) in a food processor (or bowl if using a stick blender) with the rest of the ingredients and mix for at least 2 minutes until very smooth. Taste and adjust the flavors to you liking.

Prepare the quinoa while the vegetables are in the oven: Place rinsed quinoa in a saucepan, add 2 cups water, salt and cinnamon and bring to a boil. Lower the heat immediately and simmer for about 12-15 minutes. Stir in raisins and set aside.

Stir together yogurt and a handful chopped mint leaves, set aside.

Arrange all serving ingredients in bowls and top with beetroot hummus, quinoa and pea falafels. Sprinkle with almonds, sesame seeds and mint. Enjoy!

PS! If you have already received our new book through online orders, we’d be super grateful if you could leave a short review of it on Amazon. Thank you! 

Creamy White Bean Pesto Arugula Salad

This week we’re bringing you this deliciously fresh Creamy White Bean Pesto Arugula Salad. Any white bean lovers in the house? I love incorporating them into recipes that call for a creamy texture, like mashed potatoes, lasagna filling, gravies, and more. I used small white beans to make a creamy pesto sauce that gets massaged […]

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Gluten-Free Cornmeal Waffles with Sorghum Strawberries

Gluten-Free Cornmeal Waffles with Sorghum Strawberries | Naturally Ella

I love reading cookbooks because it gives an eye into the kitchen of someone else. You can tell ingredients or combinations a person favors. It can be telling about their past, what they’ve experienced, and the things they love. Sorghum syrup is one of those items you might see in my kitchen. It all started with my family’s rye bread recipe. Since it lived in my kitchen, I started to use it more mostly in breakfast recipes. It’s a unique taste but it pairs well with strawberries. It is also a lovely companion for the flavor of these cornmeal waffles. Read more and see the recipe.

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1-Pot Lentil Dal

1-Pot Lentil Dal

Now that we have Green Curry Paste, let’s make stuff – like dal!

Dal (also known as daal or dhal) is a classic Indian dish of curried, spiced lentils. You can enjoy it as is, with naan or pita, or over rice (rice being my favorite).

This dish is one I reach for when I’m craving some healthy comfort food. Bonus? It’s crazy easy to make. Let’s curry!

This recipe requires just 1 pot and comes together in about 40 minutes!

1-Pot Lentil Dal from Minimalist Baker →

Eating for IBS with Danielle Capalino

Do you have bloating, indigestion, irregular bowl movements, adnominal puffiness or digestive discomfort? Then this episode is for you. We interview Danielle Capalino, MSPH, RD, a digestive health Registered Dietitian who recently authored the books, Healthy Gut, Flat Stomach and the The Microbiome Diet Plan. We talk about how you can FINALLY get relief for […]

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Lemon Vinaigrette | Component Cooking

Lemon Vinaigrette | Component Cooking | Naturally Ella

If there’s one thing I tell people to start making at home right away, it’s dressing. Homemade salad dressing is as easy as whisking together olive oil, lemon juice, and salt. From that base, the possibilities of dressing are endless. While most people say you want a dressing that is 1 part acidity (lemon juice or vinegar) to 3 parts oil. My dressing tend towards 1:2 as it all depends on what you’re adding to the dressing. Read more and see the recipe.

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