Mango Breakfast Chia Pudding

I’ve been feeling like my breakfasts needed a jolt of inspiration, and this mango breakfast chia pudding is a step in the right direction. It’s creamy from nut milk, naturally sweetened with pure mango puree, and you can top it with as many nuts, seeds, and powders as you like.

Mango Breakfast Chia Pudding Recipe
I asked a bunch of you about your breakfast routines (here on Instagram), and was floored by the nearly 600 responses! If chia pudding isn’t your jam, definitely check out the breakfast comments attached to that photo – SO many great alternate ideas. 
Mango Breakfast Chia Pudding Recipe

Let’s Start the Day Strong!

Today’s recipe, it’s super simple. First of all, I love chia for breakfast. Chia seeds are protein and fiber-rich, and are the richest plant-based source of omega-3 fatty acids. You can read more about why chia is often thought of as a superfood here. In practice, they keep me full, are a great vehicle for flavors I love, and are wonderfully versatile.

Mango Breakfast Chia Pudding Recipe
This chia pudding is super nutritious. It is vegan, dairy-free, gluten free, and naturally sweetened. As I mention above, you can boost it with as few, or as many toppings as you like. If you have a look at the photo below, you’ll see toasted almonds, shichimi togarashi spice (or use a pinch of cayenne), bee pollen, frozen mango pureed with a hand blender, banana chips, quinoa crispies or crisped brown rice. 
Mango Breakfast Chia Pudding Recipe
Also, chia seeds are just cool in general. It’s because of the way chia seeds expand and gel up that the whole concept of chia pudding works. In addition, you can sprout chia seeds, use them to thicken dressings, or as a base for chia puddings like this one. They’re great!

Add some crunch!

Lastly, the crunch factor, let’s talk about it! It’s important. I like crunchy toppings on chia puddings, and the more the better. It contrasts with the the way chia gels. Banana chips are great, quinoa crispies are another favorite, and you can’t go wrong with toasted nuts and seeds. Enjoy!

Continue reading Mango Breakfast Chia Pudding on 101 Cookbooks

1-Pot Cauliflower Rice Kitchari

1-Pot Cauliflower Rice Kitchari

If you haven’t caught on by now, we’re super into comfort food over here. And when it comes to Indian cooking, it doesn’t get much more comforting than kitchari.

Kitchari is a traditional Ayurvedic dish that’s typically made when someone in the family is under the weather. That’s because it’s comforting, gentle on the digestive system, and incredibly soothing.

Our inspired take on this flavorful dish uses cauliflower rice in place of basmati rice and can be served atop greens, grains, or roasted vegetables.

1-Pot Cauliflower Rice Kitchari from Minimalist Baker →

Strawberry and Smashed Cookie Salad


Cookie Salad. Cookie Salad. Cookie Salad! This is not your typical salad. But with the first local strawberries of the year making their appearance here in Scandinavia, a smashed cookie salad seemed like the perfect way to celebrate.

Our usual approach to enjoy local strawberries in June and July are simply served in a bowl with just a dash of oat milk or cream. Delicious as that may be, it is not a recipe to blog about (even if I’m a big fan of two-ingredient recipes) or to celebrate summer with. Hence, this cookie salad. We bake a giant cookie that we smash (!) and apart from the childishly pleasing feeling of doing that, all those oddly sized bits and pieces also are what makes the salad interesting. And when mixed with juicy berries, whipped cream and tiny elderflower florets, you have a great mix of textures and flavors. It is a pretty looking dessert, a very simple and good one to make for your friends or family. You can bake the cookie ahead of time (or use any store-bought cookie) and ideally, you want to smash the cookie and assemble the salad in front of your guests. We’ve gathered a few recipe notes and suggestions how to change it up here below.

But first, check out the recipe video we made. Luise is doing a little intro talk in this video and we’d love to hear if you like us to develop this style more, or if you prefer them with just music. We are having a bit of hard time deciding ourselves.

We are planning some more videos (and a new video series) so subscribe to our youtube channel, if you haven’t already and you won’t miss out on any of it.


We love the Swedish allemansrätt


Recipe notes:
• We made the cookie vegan to make it as inclusive as possible but you can replace coconut oil with butter if you are more into that. Vegans would obviously also use whipped coconut cream or whipped soy cream.
• Use cert gluten-free oats if you are gluten intolerant.
• The buckwheat flour can be replaced with regular flour if you like.
• You can make this into an Eton Mess by adding a larger amount of cream (and maybe even meringues) and serving it in glasses.
• You can swap the whipped cream for greek yogurt and serve this as a weekend breakfast. Or do 50/50 cream and yogurt for a more tangy dessert.
• If you have mint or lemon balm at home, those would be great additions to the salad.
• You can add any edible flowers and they are of course also entirely optional.
• If your berries are imported or not sweet enough, simply drizzle a little maple syrup, honey or elderflower syrup over the salad.


Strawberry and Smashed Cookie Salad

Vegan Chocolate Oat Cookies
200 g / 2 cups rolled oats
65 g / ½ cup buckwheat flour
4 tbsp cacao powder
3 tbsp chia seeds
½ tsp sea salt
½ cup / 110 g coconut oil or butter
½ cup  /125 ml maple syrup
½ cup  /125 ml plant milk

Salad elements
1 lb / 450 g fresh strawberries
1 knob fresh ginger, grated
1 small lemon, juice
elderflower and lilacs or other edible summer flowers
1 cup / 250 ml whipping cream or whipped coconut cream (or Greek yogurt)

Set the oven to 200°C/400°F. Mix together the dry ingredients in one bowl. Add coconut oil, maple syrup and plant milk. Stir together and let sit for 20 minutes to allow the chia seeds and oats to thicken. Meanwhile, rinse the strawberries, cut in halves and place in a mixing bowl. Add grated ginger, lemon juice and a few elderflower florets (and honey or maple syrup if you don’t think your berries are sweet enough). Leave to infuse while you whip the cream. Pour onto a baking sheet covered with a baking paper. Flatten out and shape a large, round cookie using your hands. Bake in the oven for about 20 minutes or until golden and firm (it will firm up more once it cools). Leave to cool and then crush the cookie into pieces. Transfer the juicy strawberries to a large serving platter. Add dollops of whipped cream (or yogurt) and tuck in the pieces of broken cookie all over. Scatter over the cookie crumbles and decorate with more elderflowers and lilacs. Crush a few strawberries in your palm to drizzle strawberry juice over the cream. Serve and enjoy!


8 Compendium Cookbooks to Have on Hand

8 Compendium Cookbooks to Have on Hand

As I approach the 11 year (!) mark for this site, I decided it was time to branch out a bit from sharing recipe after recipe. Over the years, I’ve amassed notes, ideas, methods, and books that rarely get shared (unless you happen to hold a conversation with me). And so, I thought it time to share some of my favorites from over the years.

I could have started with a different list because I realize this post isn’t going to be for everyone, but I wanted to share books that were my go-to. I have a huge cookbook collection but to be truthful, it’s rare I crack one open. Instead, I reach for the books that give me a bit of education.

These are the compendium cookbooks that have information I’d normally have to scour the library/internet for and spend time searching site to site or book to book. These compendium cookbooks that made me fall in love with vegetables more than I thought possible (and that’s a statement!)

Vegetable Literacy

Cooking and Gardening with Twelve Families from the Edible Plant Kingdom by Deborah Madison

Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom by Deborah Madison

In my collection, this is the mother of all compendiums. I adore Deborah’s writing and the warmth that radiates from the pages engulfs me in wanting to know more about the different plants. The book is split into different plant families and I think what I like most is her connection from the garden to cooking. If you only buy one book on this list, I’d highly recommend it be this one. Buy the book.


Vegetables from Amaranth to Zucchini

The Essential Reference by Elizabeth Schneider

Vegetables from Amaranth to Zucchini: The Essential Reference by Elizabeth Schneider

My first foray into the CSA world left me a bit overwhelmed. Whether it was a new variety or a vegetable I’d never tried, it was exciting but always left me searching for information. This book came in handy. It’s really a solid reference book and one I like to keep on my tablet for quick checks. Buy the book.



The Definitive Compendium with more than 225 Recipes by Diane Morgan

Roots: The Definitive Compendium with more than 225 Recipes by Diane Morgan

If you want to eat more vegetables, I recommend this and the following two books as solid reads. There’s so much more to grocery-store produce and these books prove it. In roots, you explore the well-known varieties (like potatoes) to the lesser-known varieties (like galangal). Is extremely informative and well worth a spot on your shelf. Buy the book.



Cooking the World’s Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More by Laura B. Russell

Brassicas: Cooking the World's Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More by Laura B. Russell

As with the book above, Brassicas explores one of my favorite categories. I found this book as I was researching more into kale but fell in love with the approach of root to leaf cooking. Many of these vegetables are great to grow at home and this book is the perfect companion to harvest and cook. Buy the book.


The Book of Greens

A Cook’s Compendium of 40 Varieties, from Arugula to Watercress by Jenn Louis

The Book of Greens: A Cook's Compendium of 40 Varieties, from Arugula to Watercress by Jenn Louis

When I started the CSA, I was overwhelmed by the amount of greens. Every week, without fail, I’d bring home chard, kale, and arugula. While I got creative, I could have used this book. Best of all, Jenn covers varieties you might pass over because you’re not sure how to use them. If you find yourself with greens, all the time: get this book. Buy the book.



The following books are books I don’t quite put in the compendium category but are good, solid books for primers on legumes, grains, and general advice for food pairing.


The Vegetarian Flavor Bible

The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the Wisdom of Leading American Chefs by Karen Page

The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the Wisdom of Leading American Chefs by Karen Page

I get asked quite frequently how I come up with the recipes I share on the site. While some inspiration comes from cookbooks, restaurants, and other sites; the majority comes from this book. More often than not I head to the market with a baseline idea, see what’s in season, and use this book to brainstorm solid pairings. If you’re looking for a cookbook, this isn’t it. If you’re looking for lists of flavor pairings: this book is for you! Buy the book.


Ancient Grains for Modern Meals

Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More by Maria Speck

Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More by Maria Speck

No one has yet to write an solid compendium for grains (I’m sure it’s coming- I have a book proposal for that’s a story for another time). However, Maria’s book on these core ancient grains is a good start. In fact, it’s one of the first books that really got me into exploring a wide-range of grains. Best of all, Maria’s recipes are always wonderful. Buy the book.


Bean By Bean: A Cookbook

More than 175 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans, Even Sweet Beans by Crescent Dragonwagon

Bean By Bean: A Cookbook: More than 175 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans, Even Sweet Beans by Crescent Dragonwagon

Along the lines of grains, I’ve yet to see an all-encompassing book about legumes. This book is a start and I’d recommend seeing if your local library carries it before you buy it. You can also always peruse Rancho Gordo’s site for lovely bean inspiration. Buy the book.


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Jasmine Flower Vodka

You can infuse vodka with many things, and I love to experiment. A recent favorite was this jasmine flower vodka. I’m sure many of you have come across the beautiful jasmine teas that unfold dramatically when steeped in hot water. They blossom beautifully in your cup. Well, you can do something similar in vodka, or another spirit as well. I tend to start with vodka because it is neutral, but you could certainly experiment.

The strength in flavor depends on how long you leave the “flower” in the vodka. Once it is to your liking you can use it in cocktails, or in the same way you might use a vanilla extract – in baking.

Jasmine Flower Vodka Recipe
There are a number of considerations here. The longer you leave the vodka in contact with the jasmine tea, the stronger the flavor will be. But there’s a catch. As the hours pass, the alcohol also darkens, and take on increasingly tannic notes. So! I recommend letting an hour pass with the vodka in contact with the leaves, and then increasing from there depending on what you’re after. 

Jasmine Flower Vodka Recipe
There are a lot of different producers of blossoming teas, and you can typically find them in well-stocked tea sections. You’re looking for something like this. They are typically named red blossoming tea, or blooming jasmine tea, or something along those lines.

Jasmine Flower Vodka Recipe
Let me know if you end up making a special cocktail with this – a simple jasmine flower vodka soda is nice, but there are worlds of options to explore!

Continue reading Jasmine Flower Vodka on 101 Cookbooks

Grilled Snap Peas with Hazelnut-Dill Crumb

Grilled Snap Peas with Hazelnuts | Naturally Ella

There are two ways I like my snap peas: raw or grilled. More often than not, snap peas become our spring snack. We eat them as is or they are the perfect crunchy companion for hummus or any other kind of dip. However, I always make sure to fire up the grill while we have snap peas on hand.

These grilled snap peas are eaten as a side in our house but I think you could easily turn this into a grain bowl or salad. The hazelnut crumb is a bit of a mash-up between a gremolata and breadcrumbs (but using hazelnuts makes this easily gluten-free).

Also, in terms of skewers, invest in a nice set of metal ones, preferably the skinniest ones you can. I don’t like the flat, bigger skewers. They tend to break apart certain vegetables and halloumi (which is a summer grilling staple!)

Read more and see the recipe.

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12 Beautiful Vegan Panna Cottas

Panna Cotta is a wonderful, versatile dessert any time of year. Swap in new flavors and fruits and it’s seasonal. It can be lighter or richer, depending on what ingredients you use. Faith Durand wrote an excellent introduction to panna cotta at The Kitchn. The variation I want to focus on today is vegan panna cotta.

Panna cotta is often made vegan by using the gelatin substitute agar-agar (also referred to as “agar”). It closely simulates the texture of gelatin desserts and is a simple substitution. At first glance many vegan panna cotta recipes seem similar, but different nut milks, thickeners (some using tofu!) and of course flavor combinations, create a platform for experimentation. Enjoy these beautiful variations!

12 Beautiful Vegan Panna Cottas

1. Dragonfruit Vanilla Coconut Panna Cotta (Jo Ross, @healthyeating_joEveryone can use more pink in their lives and this panna cotta provides a healthy dose. Jo Ross’ panna cotta is quite simple to make once you have the ingredients – five ingredients – including dragonfruit powder which adds the burst of color.

12 Beautiful Vegan Panna Cottas

2. Coconut Panna Cotta (Scaling Back) Beautiful! Tina takes a relatively straightforward coconut panna cotta and elevates it with a pomegranate topping that adds a pop of color and flavor.

Vegan Panna Cotta

3. Coconut, Mango and Lemon Panna Cotta – (Rainbow in my Kitchen) This one features the unique combination of mango and lemon, and a touch of turmeric, resulting in a wonderful color overload. The base is a mix of tofu and coconut milk.

12 Beautiful Vegan Panna Cottas

4. Mango Panna Cotta (The Vegan Corner)
Mango! This would be perfect when the weather is warmer and the temperature climbs. There’s a good cashew yogurt in stores that might be interesting to incorporate as the vegan yogurt.

12 Beautiful Vegan Panna Cottas

5. Vegan Pumpkin Panna Cotta (Lands and Flavors)  Perfect for fall or winter, or at a holiday table. The pumpkin seed brittle on top is a little extra effort, but a great touch.

12 Beautiful Vegan Panna Cottas

6. Vegan Panna Cotta with Coconut Milk and Dried Figs (Honest Cooking) Switching gears from the previous recipe, this one is as simple as possible, four ingredients. Use beautiful figs and you’re set.

12 Beautiful Vegan Panna Cottas

7. Piña Colada Panna Cotta (Avant Garde Vegan) Another tropical panna cotta, this Piña Colada panna cotta uses actual rum, which lends a special boost. Another difference here is the panna cotta base. It relies on corn starch, while agar is used to make a jelly topping. It’s worth trying agar and corn starch-based recipes to see which texture you prefer. Bonus, this one has a video (if you haven’t seen Gaz’s Youtube channel, it’s fun).

12 Beautiful Vegan Panna Cottas

8. Vegan Chocolate Panna Cotta (Jasmine @Black Food Blogger’s Club) Nobody is going to refuse a chocolate panna cotta. This panna cotta is different from the rest because it is based on homemade cashew nut milk. If you have a powerful blender, a creamy cashew nut milk can be simple as 1 cup of cashews and 2 cups of water. No need to strain.

12 Beautiful Vegan Panna Cottas

9. Vegan Vanilla Panna Cotta with Black Sugar Sauce (No Recipes) This one is straight-forward, soy milk-based panna cotta. The twist? It features a black sugar sauce. Marc explains the difference between brown sugar and black sugar, and his recipe is inspiration to seek out muscavado or kokutou sugar.

12 Beautiful Vegan Panna Cottas

10. Vegan Panna Cotta (Simple Vegan Blog) Another simple base, with a quick blueberry compote as the highlight. The recipe calls for frozen blueberries, but if they are in season that would make it that much more special!

12 Beautiful Vegan Panna Cottas

11. Passionfruit Pannacotta (the Macadames) Another tropical take on panna cotta! Similar to the previous recipe, this starts with a simple panna cotta base, which highlights the fruit. When sourcing your passionfruit look for heavy dark shells that are slightly shriveled-looking, which indicates they are ripe.

12 Beautiful Vegan Panna Cottas

12. Rhubarb Rose Dark Chocolate Parfaits (Eat Love Eat) OK, I’m cheating a bit here, this is probably not technically a panna cotta. But, close enough! This is the only one in the round-up featuring rhubarb and the colors make it worth checking out.

Continue reading 12 Beautiful Vegan Panna Cottas on 101 Cookbooks