Blueberry Beet Pancakes (Vegan)

This recipe is a riff on my favorite vegan oatmeal pancakes, they’re accented with blueberries, and boosted with beet juice. The beet juice is what makes the pancakes the beautiful pink color you see. These pancakes are hearty, substantial, delicious, and kid-friendly. especially when you dust them with cinnamon-sugar straight out of the pan, churro style.

Blueberry Beet Pancakes

I use fresh beet juice, made with a juicer. If you’re out of luck on the juicer front, play around with other concentrated juices you might have access to. Wayne has a carrot-turmeric juice he likes to buy on occasion (Trader Joe’s, I think?), and that’s a great alternative.

Blueberry Beet Pancakes

Once you have the batter made, you can refrigerate it for up to a few days. The resulting pancakes aren’t quite as good as when you cook them immediately, but they are pretty fantastic for a quick mid-week breakfast.

Blueberry Beet Pancakes

Blueberry Beet Pancakes

Blueberry Beet Pancakes

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Vegan No-Bake Coconut Yogurt Cheesecake

Vegan No-Bake Coconut Yogurt Cheesecake

Who’s craving vegan cheesecake? (Hand raised!)

This version puts our 2-Ingredient Coconut Yogurt to good use for the ultimate tangy-sweet treat. Let’s do this!

The base of this 10-ingredient recipe is raw cashews and coconut yogurt! This duo creates the creamiest, dreamiest coconut yogurt base we’ve ever tasted.

For more flavor, we added orange zest, lemon juice for even more tanginess, and maple syrup for natural sweetness.

Vegan No-Bake Coconut Yogurt Cheesecake from Minimalist Baker →

Smoky White Bean Carrot Dip

Smoky White Bean Carrot Dip | Naturally Ella

Post sponsored by Lundberg Family Farms. See below for more details.

I usually show up to a party with two things: wine and a vegetable-heavy dish. Even for events that are laden with greasy fried things, I’m still there with vegetables (but don’t get me wrong- I’ll still eat the fried things too). It’s in my nature to be the vegetable lady. So, when Lundberg Family Farms asked me to develop a recipe to go with their line of tortilla chips for March Madness, I brought my vegetable game. This carrot dip is the perfect addition to your weekend March Madness Final Four party snack spread (and can be enjoyed by all- even if your bracket is busted!)


This dip features two of my favorites: carrots and white beans brought together with smoked paprika. I like my hummus but other white bean dips are just as lovely (like this dill dip!) Best of all, this dip can be made 24 hours ahead of time (in fact, it prefers it). A couple quick notes- roasting garlic is something I do fairly often. However, I realize not everyone is like me. You could also chop the carrots and raw garlic, toss with a bit of olive oil and roast for about 25 minutes in a 400˚F oven. This gets you a similar result that is just as delicious.

Read more and see the recipe.

The post Smoky White Bean Carrot Dip appeared first on Naturally Ella.

Better Sleep w/ Dr. Tiffany Lester

Today we are talking with our girl Dr. Tiffany Lester about SLEEP. As Medical Director of Parsley Health in San Francisco, Tiffany takes a comprehensive approach to chronic disease, getting to the root cause of illness. She is passionate about healing chronic disease through whole foods and teaching people how simple, small shifts can have an […]

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Avocado Romaine Wedge Salad with Pickled Radish

Avocado Romaine Wedge Salad with Pickled Radish | Naturally Ella

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

There are certain thins I didn’t learn about food until I moved to California. Looking back, I lived a rather sheltered food life in the Midwest. Citrus, pineapple, and avocados were magical year-round food that all was shipped long distances. I never questioned it because to me, an avocado in December was the same as one in July. Boy was I wrong.

March kicks off the California Avocado season and I’m excited to partner with the California Avocado Commission again (because fresh avocado cannot be beat!) Plus, avocados and spring produce are an amazing match together and this salad proves it. I recently had a romaine wedge salad that was overloaded with blue cheese. It was delicious and while it inspired this recipe, this avocado romaine wedge salad is a bit lighter (think of it as a California wedge!) The avocado dressing is also a heavy-rotation dressing/grain bowl topping.

Read more and see the recipe.

The post Avocado Romaine Wedge Salad with Pickled Radish appeared first on Naturally Ella.

Roasted Veggie Grain Platter


Hi, David here. I’ll get to the recipe soon but first I just wanted to share a little scene from last night. Isac was watching a baking program for kids and as I was tucking him in, he thoroughly explained the whole process of making croissants to me. ”You have so much butter in croissants, dad. Like, a lot. You put it on the dough and fold it over the butter like this. And you hit it with the rolling pin like this, bam bam bam”. When it comes to numbers and letters, he can be a little clueless, but the fact that our three year-old had memorized all the details in croissant baking from just watching it once on tv, made me all happy and proud. I’m not saying that mastering a croissant is more important than math, but teaching our kids how to cook has been one of the things I’ve really looked forward to as a dad. And he is really into it. The little kids stove has long been his favorite toy both at home and in kindergarten an he often serves imaginary pancakes to all his friends. I’ve promised him that we will make croissants together tonight so I’m off to prep a dough right after this (making the rye croissants from Green Kitchen Travels). I’ll report back with how it goes.

Today’s recipe doesn’t have anything to do with croissants but Isac does play a little part as kitchen helper in the video below.

There is one obvious reason why grain bowls have become so popular in the last couple of years. Their looks. If you don’t know what a grain bowl is, it’s basically a mix of roasted and raw vegetables on a bed of grains and herbs arranged in a bowl. The mix of vegetables often make these bowls super colorful and therefore also very popular on instagram. Grain bowls are however more then just pretty. They are hearty and provide a variety of textures and flavors. They are also very easy to adapt to what you have at home and what’s in season. We often make grain bowls for lunch, with any cooked grain, millet or quinoa as the bed, adding leftover vegetables from the fridge on top. In this recipe, we have taken the grain bowl concept and turned it into a platter. It’s topped with roasted and fresh spring vegetables, feta cheese, egg halves and hazelnuts. It’s a beautiful dish and a great one to make for Easter dinner. If you want to take the Easter concept even further, you could add roasted asparagus as well.

We use an organic five-grain mix (emmer wheat, barley, gamut, brown rice and oat groats) from Zeta as the grain base but if you can’t find something similar, go with your favorite grain. Grains thrive with flavor friends, so we have paired these with a quick salsa made from marinated bell peppers, olives, capers, herbs and lemon. And stirred in a bit of feta cheese and toasted hazelnuts as well. It’s all there, flavours, looks and textures.


Roasted Veggie Grain Platter with Bell Pepper Salsa
Serves 4

To make this vegan, you can simply skip the eggs and feta cheese.

1 x 250 g bag Zeta 5-grain mix (or grains of choice)

Roasted vegetables:
1 bunch carrots
3 purple spring onions or 2 red onions
2 small zucchini
1 tbsp olive oil
sea salt

Bell pepper & olive salsa:
100 ml / 1/3 cup grilled marinated bell pepper
100 ml / 1/3 cup Lecchino olives
3 tbsp capers
5-6 stalks fresh parsley and mint
1/2 lemon, juice
4 tbsp olive oil

2-3 medium soft boiled eggs
150 g feta cheese
100 ml / 1/3 cup hazelnuts, toasted and chopped
2 handfuls mache lettuce
6 heirloom cherry tomatoes, halved
1 bunch radishes

Preheat the oven at 200°C / 400°F and cover a baking tray with baking paper.
Peal or clean the carrots and trim off the outer layer of the onion. Cut the onion lengthwise and the zucchini in bite-size pieces. Place the vegetables on the tray. Drizzle with oil and salt and roast for 15-20 minutes.
Cook the grains in a large bowl of salted water according to the instructions on the package and drain in a sieve once they are ready.
Make the salsa by chopping all the ingredients finely. Place in a bowl, squeeze over lemon juice and drizzle with oil. Fold the salsa into the grains, reserving some of it for serving. Crumble 2/3 of the feta cheese into the grains and half of the hazelnuts. Toss so everything is mixed.
Pour the grains onto a platter, top with the roasted vegetables, lettuce, tomatoes, radishes, egg halves, feta cheese and hazelnuts. Drizzle with olive oil and serve with the remaining salsa and some sourdough bread on the side.

Disclosure: We were compensated by Zeta for creating this recipe and video using some of their products. All words are our own. 

Creamy Vegetable Risotto (30 Minutes!)

Creamy Vegetable Risotto (30 Minutes!)

When we traveled to Portugal last year, we ate so much good food.

One of the dishes was a vegetable risotto the restaurant was able to make vegan-friendly by omitting the cheese and butter. Perhaps a cardinal sin in making risotto, but they obliged. One bite in and recipe inspiration was born.

This vegan, gluten-free, oil-free risotto is made with 8 ingredients in 30 minutes from start to finish!

Creamy Vegetable Risotto (30 Minutes!) from Minimalist Baker →

Savory Blueberry Flatbread Pizza

Disclosure: This post was made in partnership with the US Highbush Blueberry Council. Roses are red…. Blueberries are blue…. We’re official spokespeople for the U.S. Highbush Blueberry Council, which means more blueberry recipes coming from us to you!  (Did we butcher that or did we nail it?) In case you missed it, last week we […]

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Harissa Roasted Carrots with White Beans

Harissa Roasted Carrots with White Beans | Naturally Ella

I think whole-roasted vegetables are beautiful. Keeping the stems/greens on are a perfect way to highlight the notion that root to tip are edible. Carrots are one my favorite vegetables to do this with but I’ve found over the years that I much prefer to quarter the carrots. Serving someone a whole carrot to cut seems a bit more overwhelming than if the carrots are in thinner, asparagus-size strips.

These harissa roasted carrots are a solid lunch for me. However, I’ve also served them with a poached egg and toast for a beautiful breakfast. Also, you can make extra of the the beans. They are great tossed with a simple salad or grains.

Read more and see the recipe.

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Lime Leaf Miso Soup

One of my favorite ingredients is makrut lime. I use the leaves constantly. I would use the rind as well, but our tree hasn’t put off any fruit…yet. The flavor and fragrance of this lime varietal is completely distinctive, and there isn’t really a comparable substitute. So, what I’m saying is – keep your eyes peeled for the knobby little limes, and the leaves when you’re shopping. Then stock up. You can freeze both for later use. And, when you do have some leaves? Get cracking on this miso soup. The base is an incredibly aromatic dynamic lime leaf broth punctuated with lemongrass, lots of garlic, ginger, and serrano chile. It’s my favorite broth right now.

Lime Leaf Miso Soup

I use the leaves in everything! In stir-fries, rice bowls and risottos. I fry the shredded leaves in a splash of oil and toss them with toasted almonds, cashews, or peanuts. I shred them as finely as possible, and add them to leafy salads. Find them, and use them in everything. I feel like people often get hung up on just using these limes in specific recipes. Shift into using them as a favorite seasoning / flavor. I mean, even on certain sandwiches!

Lime Leaf Miso Soup

Last suggestion! Make this cauliflower soup, and use the lime leaf broth as the liquid – it’s incredible!

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