Places I love: Honolulu

We went to Honolulu recently for a quick get-away and a number of you have asked me for the details. I’ll be honest and tell you, very little planning went into this trip. We booked the flight and hotels just a few days before leaving and crossed our fingers. With the exception of one day (a day trip to the North Shore), we didn’t bother renting a car, and walked, bused, or ride-shared. I love the city on a beach setting, and didn’t mind the hustle bustle at all. It was also fun to walk around and wander through the old hotels, and neighborhoods. The weather was beautiful, water warm, beaches welcoming, and from San Francisco it was a direct five-hour flight – we flew out in the morning and were on the beach after lunch. So, for any of you considering a visit, here’s a short list of a few of the places, meals, and details that made our trip to Honolulu really great. We do a lot of marathon flights and itineraries, and this was the opposite of that kind of trip, in the best ways imaginable.


Hotels: We picked two just to switch things up a bit…

Parc Waikiki: Across the street from Waikiki Beach

Surfjack: Five minute walk from beach (and a short walk from the first hotel we stayed in)

Places to Eat:

The Pig & the Lady (vegan pho was on point)
Bill’s – easy brunch / dinner
Piggy Smalls
BLT Market (bar) – go at sunset for a drink / open air, beautiful interior
ARS Cafe & Gelato (Diamond Head)
Sunny Days (Diamond Head)

Shops & Markets:

Olive & Oliver Hawaii (at Surfjack Hotel)

Paiko & Arvo Cafe

– We weren’t there on a Saturday, so we missed the largest farmers’ market, but(!) we went to the Wednesday evening one at Neal Blaisdell Center where there were a handful of farms with their produce, as well as a pretty broad selection of prepared foods that you could sit and enjoy on the lawn with local families.


Tin Can Mailman (pop in before/after lunch at Pig & the Lady)

Mama’o Soap
Makai Sea Salt Soap
– Kahala Tea
– Bolt Energy Tea (black & green teas, yerba mate’, schizandra, mamaki, and more)
– Paiko (‘OHI Hawaii Flora book)

Continue reading Places I love: Honolulu…

Spiced Black Beans | Component Cooking

Spiced Black Beans | Component Cooking | Naturally Ella

In my list of components, these spiced black beans are at the top. We eat a lot of quesadillas, tacos, and enchiladas around our house. Having these beans on hand makes these meals much faster and tastier! I typically cook large batches of dried black beans with minimal added flavors then freeze them. From there, I thaw and use the cooking liquid to make these spiced black beans. I love to mix up flavors when I cook these beans. Sometimes I go the spicy route while other times I throw in a handful of cilantro. Read more and see the recipe.

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Coconut Curry Popcorn

Coconut Curry Popcorn | @naturallyella

No game or movie night would be complete without homemade popcorn in our house. It’s an easy treat that takes about 5 minutes to whip up and you can use so many different toppings. Homemade popcorn is one of those things that you really don’t need the store-convenience, microwave popcorn bags. All you need is a stovetop and a good-sized pot with lid. This particular curry popcorn variation is one of the easier recipes we do and it’s all dependent on having a good-flavored curry powder. Read more and see the recipe.

The post Coconut Curry Popcorn appeared first on Naturally Ella.

Creamy Roasted Red Pepper Tomato Soup

Creamy Roasted Red Pepper Tomato Soup

Sometimes, you just need comfort food in your life. But comfort doesn’t have to mean unhealthy. Such is the case with this healthy yet insanely creamy red pepper tomato soup!

If you have 30 minutes, you can make this simple, nutrient-rich soup that’s perfect for chillier days or when you just need a comforting bowl of soup. Or if you made a grilled cheeze and need a dipping companion.

Creamy Roasted Red Pepper Tomato Soup from Minimalist Baker →

Roasted Rainbow Root Tangles


Apart from discussing important topics like if it’s worth climbing a mountain of bureaucracy to change baby Gabriel’s name (long story…), if we would be much happier running a smoothie bar on a small tropical island than living in a cold and dark Stockholm (obviously that is a yes), and how ALL of Elsa’s leggings suddenly have huge tears around the knees (she swears that she is innocent), we have also spent the past week playing around with this super simple recipe based on root shoestrings.

It turns out that if you spiralize (check notes below if you don’t have a spiralizer) root vegetables, toss them in a little bit of oil and salt, arrange into tangled nests and roast for 25 minutes, you get something similar to rösti or hash browns. These little root tangles are quick, cheap and easy, they are crispy towards the edges and soft in the middle, contain a lot more nutrients than just potatoes and since they are baked instead of pan-fried, they don’t cause a smoke alarm situation in the kitchen. Not to mention how pretty they look with the different colors combined.

Our kids devour them straight from the plate (they call them root fries) and we have been using these root tangles as a base for a bunch of meals lately. In this recipe we’ve topped them with yogurt and a herby chickpea salad, which is perfect as you get something creamy, a few greens and proteins along with the roots. But they also work well paired with avocado mash, hummus or with a poached egg, asparagus and spinach on top, for an Easter twist.

Instead of trying to convince you with words, we did a little recipe video for our youtube channel that shows how it’s done. Press play!

We always have so much fun making these videos, can’t believe it’s been seven months since we last did one – that needs to change.



You can basically use any roots or hard vegetable of preference to make these – beetroot, potato, sweet potato, carrot, parsnip, turnip and even butternut squash. If you choose organic, you don’t have to bother peeling them. It actually tastes better with the peel left on, just like sweet potato fries. You can obviously flavor these root tangles in lots of ways. Try tossing them with cinnamon or sumac, or add vinegar for an acidic twist. If you prefer them crisp all the way through, you can spread them out on the trays instead of arranging them like nests.

If you don’t have a spiralizer, you can use a julienne peeler or the coarse side of a box grater instead (you can place the grated roots in muffin tins if you like them to hold together better). Although a spiralizer is pretty fun tool to have at home. It doesn’t cost much and it’s great for making vegetable noodles and slices that can be used in pasta dishes, salads or thai noodle dishes.


Roasted Root Tangles with Yogurt and Chickpea Salad
Serves 4

1 1/2 lb / 750 g mixed roots (we used 1 sweet potato, 3 beetroots, 1 parsnip)
2 tbsp olive oil
1 tsp salt

Herby Chickpea Salad
2 cups mixed baby leaf lettuce
4 sprigs cilantro / coriander
4 sprigs fresh mint
1 x 14 oz / 400 g can chickpeas / garbanzo beans
2 tbsp toasted sesame oil
1/2 lemon, juice

To serve
1 cup Turkish yogurt or coconut yogurt
1 avocado
2 tbsp mixed sesame seeds
sauerkraut (fermented cabbage), store-bought or homemade (we are sharing three varieties in our new book)

Preheat the oven to 200°C / 400°F and grease or place baking paper on two baking trays. Rinse the roots and scrub off any dirt. Trim off the edges, attach to a spiralizer and make noodles/ribbons/shoestrings (or use a julienne peeler or box grater). Drizzle with olive oil and salt and toss and mix so all root ribbons are combined. If you have very long ribbons, you can cut them with a scissor to make it easier to mix. Arrange the tangled ribbons into nests and place on the baking tray, make sure that there aren’t too many loose ribbons on the sheet or they will burn quicker. Roast for 25-30 minutes or until crispy on the outside but not yet burnt. While the roots are roasting, prepare the salad.

Chop the herbs and mix with the lettuce. Rinse the chickpeas thoroughly and add them to the lettuce. Drizzle with toasted sesame oil, lemon juice and sea salt. Toss and mix. Divide the avocado into quarters, remove the stone and use a sharp knife to slice each quarter thinly.

Remove the roots from the oven. Arrange 2-3 root tangles on each plate. Add a dollop of yogurt on each root tangle, top with salad, sliced avocado, sesame seeds and a spoonful of sauerkraut.