Coconut Turmeric Quinoa with Kale

Coconut Turmeric Quinoa | Naturally Ella

When I make a recipe, I try hard to limit the amount of pots and pans I use. I am not a fan of doing dishes and any recipe that uses more than two, I’m usually out (unless I really want the meal!) This is why I love risotto and risotto-like meals so much and this turmeric quinoa is the perfect example. It’s in one pan, the recipe is ready in about 25 minutes with minimal prep, and it is packed full of goodness.

This recipe is inspired by the quinoa risotto I posted from the cookbook, The First Mess. It’s about as far as you can get from traditional risotto but with help from the coconut milk, it’s creamy and filling. I’m also a bit in love with the turmeric/ginger/coconut flavor combination. It’s the perfect fit for a hearty dinner, especially when greens are involved! Read more and see the recipe.

The post Coconut Turmeric Quinoa with Kale appeared first on Naturally Ella.

Podcast: Happy 6 Year Anni + Lessons Learned

This month’s episode is a special one. Why? Well, today marks our 6 year Food Heaven Anniversary!! We can’t believe it’s already been 6 years! Aside from our anniversary, this month is also extra special since Jess and I are June babies, and actually have our birthdays 1 day apart (June 29th & 30th!) It’s […]

Continue Reading…

The post Podcast: Happy 6 Year Anni + Lessons Learned appeared first on Food Heaven Made Easy.

A List of Summer Picnic Bowls

This coming weekend I’m planning a break from the fog. If all goes well, there will be sun-bright days, star-lit skies, pine trees, bare feet, and eating outdoors. There will be a river. There will be a grill. There will be a cabin. All the necessary components for California mountain summering. I’m incredibly excited. As soon as we solidified our plans I started going through my archives looking for ideas for good picnic-style salads to make, and found myself drafting a list of contenders. It occurred to me that it might be helpful to post the list here as well. Most of these salads are the sort that can be prepped, in large part, ahead of time. And they’re all meant to be served family-style as part of a larger spread. I hope it’s helpful, pictured above is Joshua McFadden’s Cucumber Salad – a current favorite. Here’s to long weekends, long days, and summer adventures. xo -h

Sriracha Rainbow Noodle Salad – This is a salad you’ll crave every day. A radiant, color-flecked tangle of noodles, cabbage, shredded carrots, pickled sushi ginger, and an abundance of cilantro, basil, and scallions. It has tofu and peanuts, coconut, ginger, avocado, and hemp seeds. The dressing(!) – it’s simple but strong, and steps in with an assertive spicy sriracha-lime punch.

Mung Yoga Bowl – The kind of bowl that keeps you strong – herb-packed yogurt dolloped over a hearty bowl of mung beans and quinoa, finished with toasted nuts and a simple paprika oil.

Vegan Tempeh Taco Salad – All the things you love about a taco, in salad form. Crushed tortilla chips bring the crunch, black beans and crumbled tempeh coated with taco seasoning brings the substance, and a strong, smoked paprika-apple cider dressing pulls everything together.

California Barley Bowl – Plump barley grains tossed with sprouts (or greens), nuts, avocado, a bit of cheese – all dolloped with a simple yogurt sauce.

Avocado Salad – thinly sliced avocado arranged over simple lentils, drizzled with oregano oil, toasted hazelnuts, and chives.

Roasted Vegetable Orzo – Roasted delicata squash and kale tossed w/ orzo pasta & salted yogurt dressing. For summer you can swap in seasonal squash or vegetables in place of the delicata.

Coconut Corn Salad – SImple. Butter a skillet add corn, fresh thyme, red onions, toasted almonds and coconut, and finish with a squeeze of lemon or lime juice.

Yellow Bean Salad – A summer yellow bean salad with a green chile-spiked, cilantro-flecked, and coconut milk dressing, toasted pepitas, and (if you want to make a meal of it) pan-fried tofu.

Heirloom Tomato Salad – A favorite tomato salad, made with roasted and ripe tomatoes, capers, mozzarella, almonds, and chives.

Ginger Soba Noodles – Soba noodles tossed with a creamy-ginger dressing and topped with crispy tofu, tarragon, and toasted delicata squash seeds.

Shaved Fennel Salad – Shaved fennel, arugula, zucchini coins, feta, toasted almonds.

Buttermilk Farro Salad – Farro with shaved radishes, zucchini, and fennel tossed with a tangy herbed buttermilk vinaigrette.

Continue reading A List of Summer Picnic Bowls…

Black Bean Tacos with California Avocado-Sweet Corn Salad

Black Bean Tacos with Avocado-Sweet Corn Salad | Naturally Ella

Post sponsored by California Avocado. See below for more details.

I’m squeezing in one last avocado recipe into June since it is still California Avocado month! This works out especially well because with temperatures well over 100˚F for the past week, I’m making more items that are fresh and require little cooking. Enter these tacos with a fresh avocado salad. These tacos use my favorite spiced black bean recipe which is then topped with this simple sweet corn salad. This salad is perfect when you’re able to get your hands on fresh sweet corn because the raw flavor is wonderful- there’s no need to always cook corn! Plus, I think sweet corn and avocados should always go together! Read more and see the recipe.

The post Black Bean Tacos with California Avocado-Sweet Corn Salad appeared first on Naturally Ella.

Loaded Summer Vegan Nachos

Perfect summer days call for perfect Loaded Summer Vegan Nachos. We were feeling for some delicious appetizers to share with friends and family during those summer get togethers. Keeping it light and healthy with homemade cashew sour cream and fresh veggies, and we’ve got ourselves a winner.  Regular sour cream is often loaded with unhealthy fats. […]

Continue Reading…

The post Loaded Summer Vegan Nachos appeared first on Food Heaven Made Easy.

Bean Bake with Greens and Turnips

 Bean Bake with Greens and Turnips | Naturally Ella

My first experience with turnips didn’t come until I joined the CSA. In fact, it was my first day on the farm and I was sent home with gorgeous Hakurei turnips. Of course, these were only one variety of turnips but over the years, I’ve experimented with most. Each turnip has a lovely, fairly mellow flavor that is perfect grilled, roasted, or added to a stir-fry. This bean bake uses the entire turnip (if you’re lucky enough to find a bunch!) The greens are slightly wilted and combined with my favorite large white beans then topped with thinly shaved turnips. This bake is hearty enough for a dinner- especially if you serve it with a slice of crusty bread. Read more and see the recipe.

The post Bean Bake with Greens and Turnips appeared first on Naturally Ella.

Zucchini Ricotta Cheesecake

This has been a favorite recipe ever since I initially posted it in 2008. I threw together a zucchini-flecked ricotta cheesecake after a summer visit to the farmers’ market. The green and yellow squash skins along with a nice amount of chopped dill visually pepper the interior of this savory cake. I used just enough egg to hold things together, creating a simple batter made primarily of ricotta cheese but also flavored with a bit of garlic, shallots, lemon zest, and a few straggler ingredients I found lounging around the kitchen seeking higher purpose. Lighter and less egg-y than a quiche it takes a while to bake, but minimal time ahead of that. Along with a few sides, it would be a welcome addition to any picnic basket, camping trip, or brunch.

SUBSCRIBE TO VIDEOS

Ricotta Cheesecake Recipe

Ricotta Cheesecake Recipe

Ricotta Cheesecake Recipe

Ricotta Cheesecake Recipe

Ricotta Cheesecake Recipe

Keep in mind this is a ricotta based cheesecake – not one based on cream cheese. The texture is going to be different (and delicious) in its own right .

Continue reading Zucchini Ricotta Cheesecake…

2017 Runaway Nutrition Retreat in Bali, Indonesia

If there were one word to describe our retreat in Bali it would be magical. PURE MAGIC. From the activities, to the participants to the resort, this retreat was one of our all-time favorite experiences. Imagine 8 days of great conversation, amazing food and new adventures. The best part was that we got to focus […]

Continue Reading…

The post 2017 Runaway Nutrition Retreat in Bali, Indonesia appeared first on Food Heaven Made Easy.

Q&A Minisode: Choosing Plant-Based Milks

Hey there! Today we’re answering one of your questions about plant-based milks. Which one should you pick? Is one superior to another? Listen in to get the full scoop.  OVERVIEW: When it comes to milks, we usually recommend taking into account tolerance, preference, and nutritional value. What do I mean by this? Well for many, […]

Continue Reading…

The post Q&A Minisode: Choosing Plant-Based Milks appeared first on Food Heaven Made Easy.