Category Archives: Uncategorized

Smoked Paprika Potato Spinach Salad with Homemade Blue Cheese Dressing

Smoked Paprika Potato Spinach Salad with Homemade Blue Cheese | @naturallyella

Click around the site and you can get a feel for my food likes and dislikes. Mushrooms and tofu are limited while sweet potatoes and quinoa are featured nearly once a week. Smoked paprika is another flavor I use quite a bit. It’s smoky, earthy, and sweet all at the same time. The potatoes soak up this flavor and the blue cheese is such a sharp contrast that it works well wit the smoky flavor. One note: make your blue cheese dressing. It’s easy and so much better than the store-bought dressings. Read more and see the recipe.

The post Smoked Paprika Potato Spinach Salad with Homemade Blue Cheese Dressing appeared first on Naturally Ella.

Black Lentil & Vegetable Bolognese

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Pavarotti’s “Nessun Dorma” (none shall sleep) is blasting on repeat in my headphones. But it’s the opposite case here. All the children are finally asleep and while Luise is taking care of the dishes, I’m trying to channel my inner Italian so we can publish this recipe before another year has passed. We wrote our last blog post in Copenhagen and this one is brought to you from a house we are borrowing, on the slope of the Table Mountains in Cape Town, South Africa. If we keep this trend of travelling south for every post, we will be writing the next one on Antarctica.

It feels a little weird writing about these comforting and wintery pasta bowls from here, but I’m trusting that Pavarotti will help me channelling my inner Italian and get me in the right mood. It’s summer in South Africa, we’ve got lemon trees growing in the garden, there is a small pool, a cute kitchen and Elsa and Isac are keeping occupied by throwing grapes at each other. In short, we are very happy and grateful to spend a month here. Apart from the children’s fights, the scene is vastly different from two weeks ago when we shot this recipe. Isac had pneumonia, Elsa and Gabriel were snoring with colds and we were all cozied up (or more like stuck) in our Stockholm apartment – pale, tired and gloomy, surrounded by cold winter. The only thing we craved then were simple and comforting pasta dishes like this. It’s perhaps not one of our most unique recipe ideas but it is January food at its best, so we thought it might be something you’d also be interested in trying.

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We often make a kids pasta sauce that contains tomatoes, grated carrot, grated zucchini and red lentils. As it simmers, the lentils dissolve into the tomato sauce and it all becomes quite sweet and smoothly textured. It’s a simple way to sneak extra nutrients in a meal that our kids always are happy to eat.

This is a slightly more adult approach on that dish. The sauce has more texture and chunks and a deeper flavour from herbs and red wine. We use black lentils as they stay intact in the sauce. The lentils work as replacement for the meat in the classic bolognese ragu – they both add protein and have a nice and soft, chewy consistency. We combine chopped and grated carrots to get a mix of textures.

You can of course add more veggies if you prefer. We kept it simple and used what we had at home because of sick kids and cold weather, but also because it is what Italians do. “Pochi ingredienti, tanto tempo” (few ingredients, long cooking time) is an Italian expression that I just invented, but I’m pretty sure Pavarotti would agree. Simple cooking with great ingredients is key in the Italian kitchen. However, if you have some mushrooms or an eggplant/aubergine at home, either of them would work excellent in this recipe as well as they add meaty texture to the dish and make it even more vegetable packed.

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Vegetarian Bolognese
Serves 4-6

2-3 tbsp olive oil
1 large onion, peeled and coarsely chopped
3 garlic cloves, peeled and crushed
2 large carrots, peeled
2 sticks celery, rinsed

4 tbsp green olives, stones removed and slightly bruised
1 tbsp fresh basil (or 1 tsp dried)
1 tbsp fresh oregano, rosemary or marjoram (or 1 tsp dried)
125 ml / ½ cup red wine
100 g / ½ cup uncooked beluga lentils (or puy), rinsed
400 ml / 1 ½ cup vegetable stock (or water)
2 bay leaves
2 x 400 g / 14 oz tins crushed tomatoes
sea salt and freshly ground black pepper

To serve
pasta of choice (we used a lentil flour spaghetti)
vegetarian parmesan style cheese
fresh parsley
olive oil

Heat the oil in a large saucepan on medium heat. Add onion and garlic and sauté for a few minutes. Meanwhile, chop one of the carrots and the celery into 1 cm / 1/2 inch chunks and add them to the pan along with olives and dried herbs (if using). Let soften for a couple of minutes, add the red wine and let cook until the alcohol evaporates. Add lentils, half of the vegetable stock, bay leaves, tinned tomatoes, fresh herbs (if using) salt and pepper. Grate the remaining carrot and add it as well. Bring to the boil, reduce the heat and let simmer for 30 minutes or until the lentils are cooked, stirring from time to time as not to burn the base of the sauce. Add the remaining stock or water, little by little, to loosen the sauce whenever it is looking dry.

Cook your pasta of choice. Serve the sauce stirred through the pasta, topped with a sprinkling of grated cheese, fresh parsley or other herbs and a drizzle of oil.

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PS. We will share some photos and tips from Cape Town in our next post, but meanwhile you can see some snapshots on instagram.

30-Minute Chocolate Donuts (Vegan + GF)

30-Minute Chocolate Donuts (Vegan + GF)

Did you know there’s been a donut pan saga in our home?

I’ve been contemplating making baked donuts for the blog since the very beginning, but I always had a hard time justifying a donut pan when my recipes require just standard, minimal equipment. I don’t even own a stand mixer! Yes, I take this minimalist stuff seriously.

Fast forward nearly 5 years and practically everyone has a donut pan – except me.

30-Minute Chocolate Donuts (Vegan + GF) from Minimalist Baker →

Sumac Cauliflower Salad with Lentils

Sumac Cauliflower Salad with Lentils | Naturally Ella

Over the years, I’ve fallen in love with learning about spices. From sourcing to using in recipes, each spice is wholly unique and can easily make a recipe. Sumac is newer to my pantry and only came into my kitchen when I started making my own Za’atar (which is essentially sumac, thyme, and sesame seeds). Sumac adds a beautiful citrus-like component that can easily brighten a recipe. It’s a flavor I love to pair with earthier flavors- I find the combination is unique and a perfect compliment for winter salads.

Sumac Cauliflower Salad

This sumac cauliflower salad utilizes the beautiful, citrus-like flavor of sumac paired with the earthier lentils and cauliflower. A perfect lunch salad or light dinner. 

Cauliflower

  • 2 cups cauliflower florest (1/2 pound)
  • 2 teaspoons olive oil
  • 1 teaspoon minced garlic
  • 1/2 teaspoon sumac
  • 1/4 teaspoon cumin
  • Pinch of salt

Salad

  • 1/2 cup uncooked black lentils
  • 2-3 handfuls baby lettuce
  • 1/3 cup thinly shaved red onions

Lemon Dressing

  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons honey or vegan-friendly sweetener
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  1. Heat oven to 400˚F. In a roasting pan, combine cauliflower with olive oil, minced garlic, sumac, cumin, and salt. Toss until the cauliflower is well coated. Roast for 30 to 40 minutes until cauliflower is tender and browning. Let cool slightly.

  2. Combine lentils with 1 1/4 cup water. Bring to a boil, reduce to a simmer, cover, and cook until tender. Add more water if needed and/or drain if extra liquid is left. Let cool slightly.

  3. Place ingredients for dressing in a small jar with lid. Shake until well combined.

  4. Assemble the salad with the lettuce, shaved onions, cooked black lentils, and roasted cauliflower. Drizzle dressing over the salad and toss until everything is coated. 

Tips & Tricks: Make sure the lentils and cauliflower are not hot when adding to the salad as they will wilt the lettuce.

Stock up: get the pantry ingredients you will need: lentils, cauliflower, cumin

Read more and see the recipe.

The post Sumac Cauliflower Salad with Lentils appeared first on Naturally Ella.

10 QUICK + EASY Ways to Get Your Greens

10 QUICK + EASY Ways to Get Your Greens

We’re already halfway through January! How did that happen so quickly?!

Now is the time when many of us seem to start slipping on our New Year’s goals and resolutions around healthy eating. Fear not!

We’ve rounded up our Top 10 GREEN Recipes to help you finish January on a strong note and keep you going on that healthy kick!

Click on the recipe images below to get the recipe!

10 QUICK + EASY Ways to Get Your Greens from Minimalist Baker →

The Best Vegan Gluten-Free Waffles

The Best Vegan Gluten-Free Waffles

I have made vegan, gluten-free waffles before, but none compare to these.

These perfect waffles are crispy on the outside, fluffy on the inside, perfectly sweet, and undetectably vegan and gluten-free. Shall we?

This recipe was a reader request. Someone asked if I’d tested whipped aquafaba (the brine/liquid in a can of chickpeas) in classic waffles, which I hadn’t! So I got to work testing. 

The Best Vegan Gluten-Free Waffles from Minimalist Baker →

Turmeric Chickpeas with Brown Rice

Turmeric Chickpeas with Coconut | Naturally Ella

I talk quite a bit about pantry-inspired meals. I firmly believe if you keep a well-stocked pantry, you are never without a solid meal. These turmeric chickpeas are a perfect example of pantry-inspired. Each ingredient for the core recipe is an item I always keep on hand, including the shallots and garlic. These chickpeas are easy to whip together and make for a solid dinner base. My favorite part? It’s easy to bulk up the recipe with greens, squash, and/or sweet potatoes. Read more and see the recipe.

The post Turmeric Chickpeas with Brown Rice appeared first on Naturally Ella.

A Glow-promoting, Luminizing Breakfast Beauty Bowl

One of the very best ways to work toward beautiful, luminous, glowing skin is through eating well and mindful hydration. Your skin is often a direct reflection of the internal eco-system of your body, and, being nice to your inside is one of the best ways to positively impact your outside. It’s the foundation you need to support good skin, bright eyes, strong hair, thick eyelashes, healthy nails, and on and on. Eating a seasonal, plant-centric, whole foods diet is a great place to start, but I thought I’d take today to highlight a few skin-friendly superstars in this Luminizing Breakfast Beauty Bowl – they’re extra beneficial and skin-supportive, and quite easy to work into your day to day.

The base of this beauty bowl is a simple mixed berry smoothie boosted with some chia. The berries are compact, anti-oxidant, anti-inflammatory powerhouses, rich in cleansing fiber and collagen-boosting Vitamin C. I use mixed berries (blackberry, blueberry, strawberry) for a bit of diversity (and because they’re quite easy to come by in most freezer sections) but if you really want to step up your Vitamin C game, you might trade in acai for the berries now and then. Switch it up – diversity in your is also important.

Luminizing Breakfast Beauty Bowl

Use whatever plain, unsweetened, yogurt you prefer – coconut yogurt, Greek yogurt, nut milk yogurt, or sheep or goat milk yogurt – the probiotics here are a big help in balancing out your inner digestion and overall internal ecosystem. Use whatever yogurt works for you. Chia helps with tissue repair and skin regeneration. That’s the foundation here.

Beyond that, you can boost your beauty bowl with as few or many other ingredients as you have on hand. Pick at least a handful. Here (pictured) you see digestion-friendly pineapple wedges, pomegranate seeds (thought to help reduce UV photo damage), Vitamin C-rich citrus (blood oranges and mandarin segments), a sprinkling of nuts and granola, some crushed dehydrated raspberries, and a sprinkling of bee pollen.

Luminizing Breakfast Beauty Bowl

Luminizing Breakfast Beauty Bowl

I love serving this sort of thing as a DIY breakfast option. You can make a big batch of smoothie (pourable straight from the pitcher), and then offer up a “buffet” of toppings. Everyone can customize their own bowl to their liking ;)!

Continue reading A Glow-promoting, Luminizing Breakfast Beauty Bowl…

Dietitian Spotlight: Rachael Hartley

We present to you, the wonderful dietitian, Rachael Hartley. She is the talented mastermind behind Avocado a Day Nutrition. Her personality and inspiring outlook on nutrition, fitness, and general healthy living shine through her writing and recipes. Let’s get to know her in this month’s Dietitian Spotlight! Tell us a bit about yourself and what you […]

Continue Reading…

The post Dietitian Spotlight: Rachael Hartley appeared first on Food Heaven Made Easy.

Sesame Kabocha Squash Bowls with Tahini Sauce

Sesame Kabocha Squash with Tahini Sauce | @naturallyella

Every new year starts with a buzz of produce excitement. I spend the cool fall months with cozy recipes that help to settle into a long winter. The new year is all about lighter recipes packed with flavor. I love winter squash because it plays in both spaces well and is easy to store throughout the months. This sesame kabocha squash is my march to spring. One quick word about the squash: when roasted for long enough, the skin can stay but if you’re concerned or don’t believe me, peel it before roasting.

Read more and see the recipe.

The post Sesame Kabocha Squash Bowls with Tahini Sauce appeared first on Naturally Ella.