We wanted to share some of our favorite summer recipes with you. Let us know when you try them out and be sure to tag us on Instagram!
Delicious breakfast pancakes - vegan & GF
This morning I decided not to do my default breakfast, but to actually ask what my body wanted. It feels so good to not use the mind to decide things for me, but the body instead.
It wanted pancakes! So I made some delicious ones with what I had in my pantry. This recipe is super easy and I just intuitively put it together. It turned out really delicious.
Ingredients
Makes about 8 pancakes - perfect breakfast for 2 people
1 banana, mashed
1 cup of oat flour (blended oats)
1 cup of almond flour
1 cup of oat milk
1 tablespoon of psyllium husk (can sub for only chia or flax seeds)
1 tablespoon of chia seeds (optional)
A pinch of salt, cinnamon & vanilla powder (I use Kolonihagens organic spices - they are incredible)
Coconut oil for frying
Toppings of choice - I used banana, blueberries, maple syrup, and peanut butter
* We use as many organic ingredients as possible! Better for us, better for the planet.
How to
Mix together all the ingredients in a bowl. Heat up coconut oil in a pan. Make sure the pan gets hot but not too hot.
Add 3 spoonfuls of batter - one for each pancake - and fry them on one side until they get brown. Then flip
Enjoy with your favorite toppings!
Raw Coffee Cream Cake - "Tiramisu"
Guest post by Iselin Amanda
I believe this is the third time I have the honour of sharing a few words and a recipe with you through Radical Broccoli. It's been almost three years since Anette and Susanne reached out to me the first time, and we did a little interview for their website. Since then, their platforms have grown and expanded massively. I find it truly inspiring and beautiful to witness all that these women create and share with the world.
My name is Iselin Amanda. I am a health counsellor, yoga teacher and author from Norway. Currently I am living in Australia with my husband, in a little place called Goonengerry just outside of Byron Bay. I am deeply passionate about women's health, sustainability and nutrition. If you want to see more of me and what I do, you can find me at www.shaktitales.com and on Instagram as @iselin_stoylen.
Today I am sharing a recipe with you for a super delicious coffee cream cake, inspired by the italian Tiramisu cake. The recipe is raw, gluten/dairy/sugar free and vegan. <3
Ingredients
Note: 1 cup is about 2,4 dl
Crust:
1 cup almonds
1 cup walnuts, pecans or cashews
15 pitted medjool dates
4 tbsp raw cacao
2 tbsp ground coffee
1 tbsp maple syrup
1/2 tsp sea salt
optional: 1/4 tsp cardamom
Cream Filling:
2 cups cashews, soaked for 2-4 hours
1 1/2 cup coconut milk
1/2 cup maple syrup
1/3 cup coconut oil, melted
2 tbsp lemon juice (or try pink grapefruit juice if you like the bitter taste)
1/4 tsp vanilla bean powder
pinch of sea salt
Directions
Place all ingredients for the crust in a food processor. Blend until everything is well combined, and the mixture starts sticking together. Press about 2/3 of the dough out into a lined tin with your hands. Even out the edges with the backside of a tablespoon. Set aside.
Blend all ingredients for the cashew cream in a high speed blender until smooth. Add a little more coconut milk or water if needed in order to blend properly. Spread half of the batter on top of the crust and place it in the freezer to set for at least 2 hours.
When the cake is set (solid), remove it from the freezer to add the final layers. Sprinkle on the rest of the crust and then spread the other half of the coconut cream filling on top. Place the cake back in the freezer until solid.
Remove the cake from the tin while it is still frozen. Let it defrost for 1/2 hour before serving, or for a couple of hours in the fridge. The cake will melt if kept in room temperature for too long, so remember to place it back in the fridge or freezer.
The cake will keep well for up to 5 days in the fridge, or for up to 2 months in the freezer.
Enjoy, and thank you so much to Iselin Amanda for sharing this delicious recipe with us. Check her out on Instagram & web.
Favorite Vegan Christmas Recipes
Easy vegan nut roast
By Madeleine Olivia
METHOD
Toast the nuts over low to medium heat in a large pan, keeping an eye so they don’t burn. It should take 5-10 minutes until they are nice and toasted. Remove pan from heat and set aside.
Thinly slice the toasted nuts, or add to a food processor and blitz until roughly chopped.
Chop up the onions, thinly cube the celery and carrots into small chunks, mince the garlic, and slice the mushrooms.
Remove the leaves from the stems of the herbs and chop them up thinly.
Preheat oven to 200C (390F).
Heat up some oil in a large pan and then add in the onions, carrots and celery. Fry for 5-10 minutes until softened.
Add in the garlic and fry for 1-2 minutes.
Crumble in the chestnuts, add the herbs and spices. Stir through to mix.
Add in the chopped mushrooms to the pan and cook down for 15-20 minutes until reduced. Season with salt and pepper
Stir through remaining ingredients and cook for a couple minutes until combined. Remove from heat.
Grease and line a loaf tin and add the nut roast mixture. Pack it down to fill the tin and roast in the oven for 45 minutes. Serve in slices alongside a roast dinner this Christmas.
INGREDIENTS
200g chopped mixed nuts
2 onions
3 cloves of garlic
2 sticks of celery
1 carrot
200g mushrooms
2 sprigs of sage
2 sprigs of rosemary
2 sprigs of thyme
1 tbsp oil
200g chestnuts
1 tsp paprika
Pinch of nutmeg and allspice
1 tsp cinnamon
Salt and pepper
125ml veg stock
100g dried cranberries
100g cooked brown rice*
Knob of butter
150g breadcrumbs
Zest of an orange
Brussel Sprouts with Walnuts & Cranberries
INGREDIENTS
500g brussel sprouts
Handful of walnuts
Handful of cranberries
Knob of vegan butter
Salt and pepper
METHOD
Remove any tough outer leaves and score a cross with a knife on the base of any larger brussel sprouts.
Fill a large pan with water, bring to the boil and add a pinch of salt.
Add the brussel sprouts to the pan and simmer for 5-8 minutes until tender.
Drain and add to a bowl. Stir through the butter, add in the cranberries and walnuts. Season with salt and pepper.
Vegan no-meat loaf
INGREDIENTS (1 loaf)
3 cloves garlic
1 onion (chopped)
1 bell pepper (chopped)
3 tablespoons oil
1 package (300 grams) vegan minced “meat” (we used VegMe)
2 tablespoons oatmeal
2 slices of bread (crumbled)
5 tablespoons ketchup
1 tablespoon garlic salt (or garlic seasoning + salt)
1/2 teaspoon pepper
2 tablespoons brown sugar
1/2 teaspoon nutmeg
METHOD
Set the oven to 190 degrees. Grease a loaf pan. (We used one about the size of a small bread).
Fry onions, garlic and peppers in the pan until golden.
Mix the fried together with minced “meat”, oatmeal, breadcrumbs, 3 tablespoons ketchup, garlic salt, salt and pepper. Mix well. Put the mixture in the loaf pan and press it down a little.
Cover with aluminum foil and cook for 30 minutes. Remove from the oven.
Mix together 2 tablespoons of ketchup with brown sugar and nutmeg and whisk together. Spread this on top of the loaf. Bake for another 15 minutes without foil on top.
Voila it's done! Let it cool a bit before eating. Serve with good potatoes or potato salad, green salad and cranberry jam!
Vegan no meat balls and baked sweet potato with pomegranate
INGREDIENTS (2 people)
2 sweet potatoes
1 packet of kale
1 pomegranate
1 pack vegan aioli (we used VegMe)
1 pack vegan meatballs
Salt and pepper
Cranberry jam
METHOD
Bake the sweet potato in the oven at 200 degrees for 1-1.5 hours (feel free to punch holes in it).
Bake the kale in the oven for 5-8 minutes (watch so they do not burn). They get crispy and good.
Rinse the pomegranate seeds, and assemble everything on top of the baked potato. Heat the vegan no meat balls in the oven and serve with cranberry jam. Have a great time!
Vegan peanut butter & coconut fudge
INGREDIENTS
1 cup peanut butter
1/4 cup coconut oil
1.5 tbsp. maple syrup
1/8 tsp sea salt
1/4 cup dark chocolate chips
1 tsp coconut oil
METHOD
Line a small loaf pan with parchment paper.
In a small saucepan, over medium low heat, melt together the fudge ingredients (peanut butter, coconut oil, maple syrup, salt) until smooth. Pour into your prepared dish.
In another small saucepan over medium low heat, melt together the chocolate chips and coconut oil by stirring until smooth.
Drizzle the melted chocolate over the fudge and then use a toothpick to make the marbled effect by dragging and swirling the toothpick through the chocolate
Freeze for an hour
Cut into 16 squares and store in the freezer. These will melt at room temp.
Hope you enjoy the recipes! Ask us if you have any questions - @radicalbroccoli on Instagram. Lots of Christmas love from us.
Autumn bowl with roasted chickpea, kale & tahini dressing ♻️ + new BOWLS!
Hi friends!
(Reklame - samarbeid med Better Bowls)
How are you?
We have a really cool collab going on with Better Bowls! Have you seen it on Instagram yet? If not, check us out under @radicalbroccoli and @betterbowls 🌱 Together we have created two bowls: “Radical Bowl” & “Better Broccoli” - both of which made of 100% up cycled coconut shells (that would otherwise be thrown out) ♻️♻️. For every purchase, we donate 10% to Nordic Ocean Watch, a Norwegian environmental organization dedicated to taking care of the ocean! 🐬🐬
Warming bowl for fall with roasted chickpeas!
You need (serves 1 bowl)
1 sweet potato
1 can chickpeas
1 handful kale
½ avocado
1 tbsp hemp seeds
Olive oil
Lemon
Garlic
Tahini
How to make it
Preheat the oven to 200 degrees and drain and rinse and the chickpeas. Spread them out on a kitchen towel and pat them dry. Remove all loose skins. Make sure they are completely dry before adding olive oil, or else they won't be crispy. (Good idea to make more than one can and save some for later). Add them to a baking tray (with a parchment sheet under) and drizzle some oil and salt. Pop it in the oven for 20 minutes, until crispy! When they come out of the oven, you can add more of your favorite spices.
Chop the sweet potato into square bites, and add them to a baking tray (with parchment paper). Add salt and some olive oil. Pop them in the oven with the chickpeas, until they become soft.
Rinse the kale and add it to the Better Than Broccoli bowl. Add some olive oil and salt, and massage it until it becomes soft (IMPORTANT for taste & digestion). This is the base of the bowl!
Once the chickpeas and potatoes are done, add them to the bowl together with avocado, squeeze of a lime, some tahini, salt and pepper and hemp seeds 🤤🤤🤤
ENJOY!! Any questions pop them below
Hope you enjoy the recipe - and get yourself some amazing new bowls. We are just super loving these, they are so handy for everything from smoothie bowl to dinner and snacks. Get your bowls here.
Big hugs,
Susanne & Anette
Fall risotto (vegan & gluten free)
400 grams chanterelles
1 bunch asparagus
2 Charlotte onions
2 cloves garlic
Juice of 1/2 a lemon
250 grams risotto rice
1.5 dL white wine
8 dl water
Herbs & spices: salt and pepper, tarragon, vegetable stock, thyme
Chop garlic and onion into small bites. Fry in a large pot until golden.
In another pan, fry chanterelles (without oil) until they lose their water. Add the asparagus. Add to the pot with the garlic and onion mix.
Add the risotto rice. Fry for one minute. Add the white wine and let it boil until the liquid dissolves. Add the water part by part while stirring and keeping the pot at a medium heat. Continue for 20 minutes until the rice is soft and perfect.
enjoy!!
Rhubarb pie - vegan
Ingredients
Pie crust
175 g flour
1/2 tsp maple syrup
120 g vegan butter
2–4 tablespoons ice-cold water
Rhubarb fill
750 g rhubarb
1.5 dl maple syrup
2 tablespoons of corn flour (Maizenna)
Topping
125 g flour
1 dl maple syrup
1 teaspoon vanilla sugar
100 g vegan butter
How to
Set oven to 190. Make the dough. Press it out in cake tin or a ovenproof dish. Chop rhubarb into chunks and mix with syrup and corn flour (Maizenna). Add on top the crust. Mix together all the ingredients for topping and crumble everything on top of the rhubarb. Bake in the bottom of the oven at 190 degrees for about an hour. Time can vary from oven to oven. Serve with vegan ice cream, vanilla sauce or rhubarb jam (make it easy by boiling rhubarb bars in a little water for 15 minutes. Add maple syrup or honey). Optional; chopped almonds on top.
Enjoy!
Recipe inspired by Fru Timian
Salty, caramel tahini muffins
The other day I really wanted to bake something, and I wanted to use ingredients that we already had at home! I looked into the pantry and the fridge, and we had: oats, 1 brown banana, tahini, baking powder and chia seeds. We also had some apples and cacao nibs, which I figured to be the perfect topping.
You need (small batch of 7 muffins):
1 banana
ca 2 dl oats
2 tsp baking powder
1.5 - 2 tbsp tahini (can substitute for peanut butter, almond butter, any kind of nut butter!)
5-8 dates
How to:
Set the oven to 200 degrees
Blend everything together in a food processor or with a hand mixer
Prepare the reusable muffin tray by putting some coconut oil in each form - or, if you use single use muffins trays, just add some of the batter into each
Add some sea salt, cacao nibs and apples on the top if you want
Bake them in the oven for about 30 minutes - check them regularly as every oven is different. They’re done when they are crispy on the outside and soft on the inside.
Top them with tahini and enjoy every single bite!
What would you top them with?
Check out the recipe video here:
3 superfood lattes
Reklame - collaboration with Purasana
Purasana organic superfood products
Together with Purasana organic super foods I am making three of my favorite warm drinks today! These are so much fun to make, to drink and to take pictures of! I just love making these colorful, foamy latte drinks. I usually have a cup everyday - I switch between the three above and hot chocolate.
The fact that Purasana have all organic products feels so good! The products are free from pesticides, chemicals, colorants, flavorings, preservatives or other unnatural or synthetic additives. These powders are powdered forms of grains, plants, algae, seeds, and they also have a range of products like dried berries and fruits, cacao and kombucha. It is a Belgian company, selling to countries over the world. In Norway, we can find the products at Life among others.
Matcha latte
For those who want to switch out coffee for something smoother, matcha latte is the perfect alternative. It has the same amount of caffeine as coffee per cup, but gives you slower and more sustained raise in energy.
Ingredients:
1/2 tsp Purasana Matcha powder
1/3 cup warm water
2/3 cup plant based milk (I use Oatly barista for a foamy latte)
1 tsp sweetener like honey, agave syrup or maple syrup (optional)
How to:
To make proper matcha, you are supposed to whisk the powder together with a little bit of warm water (not boiling) in the cup.
Heat and foam the milk.
When the matcha and water is all evened out, you can poor in the hot milk!
Note: I sometimes do it the easy way by adding one cup of milk and the matcha powder in a casserole, and froth it with a milk frother. It makes a quick, delicious drink for those who don’t have a whisk, or just want to make a quick drink.
Golden/turmeric latte
This is one of my all time favorites. The spicy, energetic, colorful, warming taste of a golden latte is so delicious! I could drink it morning or evening, and I flavor it a bit differently every time.
Ingredients:
There are so many spices that can be added to a turmeric latte! Just pick and choose your favorites. Here are mine:
1 tsp Purasana turmeric
1/2 tsp ginger (optional)
1/2 tsp cinnamon
1/2 tsp cardamom
1 pinch of black pepper
1 tsp sweetener like honey, agave syrup or maple syrup (optional)
1 cup of plant based milk
How to:
Add the milk and all the spices to a casserole, and whisk together or froth with a milk frother. Super easy and fun!
Beetroot latte
Beetroot, being a root vegetable, is to me a calming, grounding drink that I would enjoy in the afternoon. It’s pink and pretty and tastes surprisingly good just with a plant based milk, but you can add different flavors to your liking.
Ingredients:
1 cup plant based milk
1 tsp sweetener like honey, agave syrup or maple syrup (optional)
How to:
Add all the ingredients to a casserole, and mix together with a whisk or milk frother. Super easy, and its really enjoyable to watch the pink powder melt together with the white milk.
Hope you enjoy these warm drinks as much as I do <3 Drop a comment for any questions or if you just want to say hi.
Creamy avocado pasta salad
Do you ever eat the same thing over and over and over again? I do that all the time, out of a combination of reasons. Like the fact that it saves time to not find something new, and that I know that it will taste good. But! sometimes I switch it up, and today I decided to make an ultra creamy, delicious, colorful, healthy, vegan pasta salad!
You need:
I don’t follow recipes when cooking, so I just took everything I had in the fridge and mixed it together, but I will try to reconstruct it for you! You can use any veggies you like in a salad basically, some pasta, avocado, lemon, lime, orange and some salt and garlic powder. I used:
Cucumber (organic, spiralized so that its more fun to eat!)
Carrot (same thing here)
Mixed salat (organic)
Spinach
Mango
Cherry tomatoes
Aroma mushroom
Black bean pasta
Lentils
Sundried tomatoes
Spices: salt, pepper, garlic
For the avocado sauce:
1 1/2 - 2 avocado
Juice of half an orange
Juice of half a lime
A pinch of Himalaya salt
A teaspoon of garlic powder
How to:
If you’re using dry sun-dried tomatoes, make sure to soak these first
Boil the pasta according to the package
Fry the chopped mushrooms in a pan, and add some pepper
Spiralize the cucumber and carrot. Add the mixed greens. Chop up the mango, tomatoes, sun-dried tomatoes.
Make the avocado sauce by blending together all ingredients in a food processor or a blender. Add more water if you want it more creamy, and taste with the flavors!
Mix it all together and dine
Have fun with the colors, and enjoy this deliiisshhhhh meal!
Vegan, gluten-free bread
This is a simple recipe for a delicious tasting bread with a hint of cardamom. You don’t need a lot of equipment or skills.
Equipment:
Measuring cup
Weight (optional)
Blender/food processor
Oven
For one bread, you need:
1 tbsp psyllium husk + a splash of water
4 chia “eggs” (1 chia egg = 1 tbsp chia seeds + 2.5 tbsp water)
1.5 dl chopped flax seeds
200 grams almond flour or chopped almonds
2 dl sunflower seeds
3 tbsp pumpkin seeds
1/2 dl oats
1 tbsp cardamom
1 tsp cinnamon
1 tsp baking powder
1 tsp salt
1 dl water (in addition to water for the chia seeds and psyllium husk base)
1 tbsp maple syrup or honey
How to:
Set the oven to 160 degrees celcius.
Mix psyllium husk with a splash of water until it makes a thick blend.
Make the chia eggs by mixing 4 tbsp chia seeds with 10 tbsp water.
Blend the flax seeds so you get about 1.5 dl flour. If you have almonds, and not almond flour, you do the same with the almonds.
Mia together all the ingredients. It should stick together like a dough. Add water if needed.
Shape it into a bread, and bake it in the oven for about one hour (depending on the oven).
When it’s done, let it rest for a while before you cut through (even though its really tempting to get that first, fresh, warm bite).
Voilá! The simplest bread ever, full of fiber, vitamins, minerals, proteins - and all vegan! Without yeast, gluten, and milk, this should be the perfect bread for anyone with allergies too.
Plant-based potato nachos
We tried a very satisfying recipe the other day - home made potato nachos. Its a recipe from Medical Medium, but we gave it a little twist.
You need (2-3 servings):
6 medium potatoes
2 tsp coconut oil
Sea salt
1 avocado
1 cup diced tomato
1 cup diced onion
1/2 cup cilantro
Jalapeños
2 limes
1 can organic lentils/beans
Garlic aioli (see below)
How to:
Preheat the oven to 190 celcius.
Slice the potatoes into thin slices. Add them to a lined baking tray with the coconut oil spread evenly. Add 1/2 tsp sea salt on top. Place them evenly out on the tray so they are not overlapping.
Bake them for 20 minutes, flip them and bake them for 10 more minutes.
While they bake, make the salsa. Add the avocado, tomato, onion, cilantro, and juice of both limes to a bowl and mix together.
Garlic aioli
1 cup cashews
2 tbsp olive oil
3 garlic cloves
2 lemons
Sea salt
1/2-1 cup water
How to:
Mix together all the ingredients in a blender or with a hand mixer until smooth. Add more water if you want a more fluid consistency.
Assembly
Add the potatoes evenly on the plate. Top it with the avocado salsa and the vegan garlic aioli, and some cilantro. Drizzle some sea salt on top, and enjoy!!
3 ingredient falafel
All you need to make these falafels are three things! Yay! Simple recipes are the best.
• 2 cans chickpeas • 2 cloves garlic • 1/2 onion
Blend all ingredients in a food processor.
Scoop out the patty with a spoon. Add the falafel scoops to a baking sheet on a baking tray.
Bake them in the oven at 200 degreees for 30-40 minutes.
This recipe makes about 12 falafels. Enjoy it with a tahini dip and broccoli on the side 🥦
We made a dressing on the side by mixing 1 cup dried zucchini, 1/2 medjool date, 2 cloves garlic, 2 tbsp lemon juice, 1/2 cup water and 2 tbs tahini.
Interview with Deliciously Ella!
interview from 2018 <3 Felt like a good time to repost it and be reminded of all the wise words Ella shares.
This week we are so lucky to have the amazing Ella Woodward here on our site. Ella is one of the worlds' leading bloggers within wellness and plant-based foods and has incredible success and millions of followers all over the world.
Ella influences people to take care of themselves and eat in a way that nurtures both body and spirit, something she got into after experiencing chronic disease. Since starting her blog in 2012 she has launched three cafés, three product lines, several cookbooks, and even her own app. We truly adore her and have been following her blog since the beginning - what an amazing journey.
Ella, her husband Matt, and their dog Austin @mr_austin_mills
We really admire you and love your work. For the people who don't know you, can you quickly tell them who you are?
– I founded a company called Deliciously Ella. In early 2012 I started writing a blog originally to help teach myself to cook. I’d been very ill the year before with a condition that affected my autonomic nervous system and after spending the best part of four months in and out of hospital and most of the following year in bed I wanted to try a more natural approach to see if a change in diet and lifestyle would help with some of the symptoms. A year into writing the blog I started sharing my experiments on Instagram too, just as a way of inspiring myself to try new things and learn to photograph them but the account quickly took off and grew really organically but very fast. The community then started asking for cooking classes and workshops, which I ran for about a year. I invested the money I’d earned from that into an app, which was followed by a book. The connection with our Instagram audience was so strong though that the book became the fasted selling debut cookbook in the UK, as well as a New York Times bestseller and went on to be translated into over twenty languages! I started working with my husband shortly after that and we’ve since opened three cafes in London and launched three product lines – our energy balls, our granola and muesli and our oats bars – into 5,500 stores across the UK. Our followers grew as I continued to share authentic content and build a real relationship with everyone that connected with us. I’ve actually stayed away from sponsored posts though, they weren’t right for us and instead used our channel to champion healthy eating, give people inspiration for recipes and scale our own business. The momentum has come from the momentum of building that business, as there’s always so much happening that there’s so much to talk about and we’ve been lucky enough to get lots of press around it too.
– We need a picture of you, do you have a good selfie?
Too many! I take thousands of pictures of everything every day.
Good selfie
Do you have a bad selfie?
– Of course, everyone does! We always see an edited snapshot into reality on social media, the outtakes rarely make it onto there.
Not-so-good selfie
It’s no coincidence that you are our crush, you always look so fresh and beautiful! What does your morning routine look like and how much time do you spend getting ready in the morning?
– I get up at 6.30 every morning and do an hour of yoga. I then walk to work with Matt, my husband, and our dog Austin. We stop at our Weighhouse Street café on the way in for breakfast or an early meeting and check in with the team there, then get to the office to start the day.
Ella in her kitchen
What is your favorite home cooked recipe?
– I love warming stews and curries with lots of toasted spices, coconut milk, veg, chickpeas, wilted spinach and some miso sesame rice.
A Deliciously Ella classic - warming stew with lots of good veggies
Baked beetroot falafels
What is your favorite food that someone made for you?
– Anything really – I love trying other peoples ideas and creations, it always gives me lots of inspiration.
Do you have any favorite podcasts at the moment?
– I’m just getting into podcasts. I’ve listened to the Mind Body Greenone recently, which is great
Ella and her husband Matt - they also work together
Do you prefer home-cooked meals or take-away?
– Home cooked normally, but I love going to new restaurants too and trying new ideas
Coconut pancakes
What are 5 things you always have in your refrigerator?
– Coconut yogurt, miso paste, almond milk, rye bread and veg
Deliciously Energy balls
If you need a warm drink, what do you usually order?
– I love a coconut milk hot chocolate
What makes you cry?
– Cheesy movies
When did you last cry?
– Watching Titanic at the weekend!
What advice would you give your 15-year old self?
– That everything works out in the end. Don’t over think everything, always find the solution not the problem and find the silver lining in any negative. Be grateful for every day and make the most of every opportunity
Chocolate flapjack bites
Who do you admire and what is your biggest inspiration?
– The team I work with. They’re amazing and I feel so lucky to learn from them. Our online community is pretty special too
How will you try to make the world a better place in 2018?
– By being the warmest, most open version of myself I can be.
One of Ella's many cookbooks - Natural Feasts
Follow Ella on her blog, Instagramand Facebook site. Download her app for Androidand iPhone.
Her cookbooks can be found here:
Deliciously Ella: Awesome ingredients, incredible food that you and your body will love,
Deliciously Ella Every Day: Simple recipes and fantastic food for a healthy way of life,
Deliciously Ella with Friends: Healthy Recipes to Love, Share and Enjoy Together &
Deliciously Ella: The Cookbook: Plant-based recipes from our kitchen to yours.
Enjoy!
Vegan curry w/sweet potato & broccoli
Red curry had to be one of the most delicious meals ever. I have never heard of anyone who actually doesn’t like it? Here is a quick recipe for a vegan variant, which yummy ingredients such as broccoli and Japanese sweet potato.
You need (2-4 portions):
1 cup of broccoli
1 cup of sweet potato
1 cup of red pepper
1 cup of mushrooms
2 leeks
Cashew nuts
Lime
1 tbsp red curry paste
1 onion, 2 cloves of garlic
1 inch of ginger
2-4 handfuls cilantro
Rice
1-2 tbsp tamari
1 tbsp coconut oil for frying
2 boxes of coconut milk
Try and choose as many of the ingredients as possible organic!
How to:
Fry some onion and garlic in a pan in coconut oil.
Add the curry paste, ginger, some of the cilantro and coconut milk. Let it boil for 5 minutes.
Add the diced sweet potato, broccoli and red pepper. Let it simmer for 20 minutes.
Add the diced mushrooms. Let it simmer for another 10 minutes.
Set the taste with the tamari and some salt and pepper if needed. The curry can stay in the pot simmering as long as you have time for. The taste just gets better and better!
Serve with warm rice, a squeeze of lime, cashew nuts and lots of cilantro on top!
The perfect warming meal during winter time! We made a large portion and popped the rest in the freezer so that there is leftovers for those days you don’t have time to cook :) Enjoy!
Zucchini pasta w/avocado sauce
Zucchini pasta with avocado sauce
You need (2 portions):
1-2 zucchinis (squash)
1 avocado
1 tbs olive oil or coconut oil for frying
1 tsp cumin
1 handful basil
1 tsp salt
1-2 tbsp pine nuts
1-2 tbsp nutritional yeast (optional)
How to:
Make thin slices of the zucchini with a spiralizer, cheese cutter or a knife. Warm some oil in a pan. Fry the zucchini on low heat until it becomes golden.
Meanwhile, cut the avocado in two and add it in a blender/food processor with basil, salt, cumin and nutritional yeast and some water if needed. Blend until you get a creamy consistency. You can choose how liquid you want the sauce to be.
Roast the pine nuts in a pan without oil. Make sure they don’t burn - they roast very quickly!
Add the avocado sauce into the pan and blend in the zucchini. Add some fresh basil and the roasted pine nuts on top - and voila! A plant based, healthy, warming and delicious dinner!
3 ways to use turmeric
Reklame. Posten er skrevet i samarbeid med Purasana.
Hva er gurkemeie?
Vi har hatt noen veldig gode smaksopplevelser med gurkemeie som vi har lyst til å dele med dere. Det er så mye man kan gjøre med gurkemeie, og den utrolige fargen er spennende å eksperimentere med. Selve krydderet kommer fra gurkemeieroten som ligner litt på en ingefærrot, bare at den er knall gul inni. Den gule fargen kommer blant annet fra curcumin. Tradisjonelt har gurkemeie blitt brukt mot mange sykdommer og plager som fordøyelsesplager, giktsmerter, betennelser, leverproblemer, høyt kolesterol og ulike hudplager.I dag skal vi vise dere tre favorittoppskrifter med gurkemeie. Alle er veganske og fantastisk gode!
Vi har begynt å samarbeide med supermatmerket Purasana, og kommer til å lage masse spennende oppskrifter fremover. Det er herlige, økologiske, fargerike produkter som vi tror dere vil ha stor glede av! De finnes hos life.no samt Life butikker rundt omkring i landet.
What is turmeric?
We have had so much fun cooking with turmeric - this color is just a pop of sunshine! The turmeric powder comes from the turmeric root, which resembles the ginger root, except for being bright orange inside. Turmeric is said to have a positive effect on digestion, to lower cholesterol, help aid infections, liver problems and different skin issues. Today, we are going to show you our three favorite turmeric recipes, or three ways you can use turmeric in your kitchen. They are all vegan of course!
Turmeric oatmeal w/fried banana
Gurkemeiegrøt er supergodt, sunt og enkelt å lage. Med stekt banan på toppen får du en deilig smakskombinasjon av det salte og det søte.
Du trenger:
2 dl havregryn
2 dl vann
2 dl plantemelk
1 banan
1/2 - 1 ts gurkemeie (vi bruker Purasana økologisk gurkemeie)
1 klype salt
1 liten klype pepper (dette sies å hjelpe kroppen å ta opp gurkemeien)
Fremgangsmåte:
Ha havregryn, vann, melk og halve bananen I en gryte. Mos bananen sammen med resten av ingrediensene. La det småkoke I 10-15 minutter til du får ønsket konsistens.
Skjær resten av bananen i tynne skiver, og ha de i en panne med litt olje. Stek til de blir gylne på hver side.
Ha i en klype salt, bittelitt pepper og gurkemeien i havregrøten. Rør godt.
Topp grøten med det du liker - vi elsker stekt banan og spiselige blomster (både for øyet og smakens skyld).
You need:
2 dl oats
2 dl water
2 dl plant-based milk
1 banana
1/2 - 1 tsp turmeric powder (we use Purasana organic turmeric)
1 pinch of salt
1 small pinch of pepper
Add the oats, water, milk, and half the banana into a pot. Mash the banana into the rest of the ingredients. Let simmer for about 10-15 minutes, until it gets the desired consistency.
Slice the rest of the half of the banana into small slices, and add them to a pan with some oil. Fry them on both sides until they become brown/golden.
Add some salt, a tiny pinch of pepper and the turmeric to your oats.
Top the oats with whatever you like - we love fried banana and edible flowers!
2. Turmeric latte
En annen favoritt er gurkemeielatte. Det er en deilig oppkvikker som gjerne kan erstatte kaffen! Blandingen av krydre gir deg en varmende, krydret, søt og spennende smak. Det skal visst være veldig sunt for deg også.
Du trenger:
3 dl plantebasert melk
1 ts gurkemeie (vi bruker Purasana økologisk gurkemeie)
1 ts kanel (vi bruker økologisk Ceylon kanel)
1 ts kardemomme
1 klype salt
1 liten klype pepper
Fremgangsmåte:
Ha alle ingrediensene unntatt pepper i en gryte. Bland sammen med en visp eller en melkeskummer.
Varm opp til ønsket temperatur. Pass på at det ikke koker.
Hell over i favorittkoppen. Ha en liten klype pepper på toppen. Nyt!
Another favorite of ours is turmeric latte. This is such a perfect pick-me-up around 3 pm when the blood sugar drops and you just wanna take a nap. Mixing the spices together makes a nice, warming, crispy drink with a different kind of taste. It’s said to be really good for you too! And yes, its very instagrammable.
You need:
3 dl plant-based milk
1 tsp turmeric (we use Purasana organic turmeric)
1 tsp cinnamon (we use organic Ceylon cinnamon)
1 tsp cardamom
1 pinch of salt
1 small pinch of pepper
How to:
Add all the ingredients except for pepper to a pot. Stir together with a whisk or a milk frother.
Warm up to the desired temperature, make sure it doesn’t boil!
Pour over in a cup and add a small pinch of pepper on top. Enjoy
3. Turmeric milkshake
Du trenger:
3-6 frosne bananer (avhengig av størrelsen)
1/2 - 1 ts gurkemeie (vi bruker Purasana økologisk gurkemeie)
1 splæsj plantebasert melk
Fremgangsmåte:
Ha alle ingrediensene i en blender. Se de fine fargene smelte sammen! Nyt en iskald, sunn milkshake.
You need:
3-6 frozen bananas (depending on the size)
1/2-1 tsp turmeric (we use Purasana organic turmeric)
1 splash plant-based milk
How to:
Add all the ingredients to a blender. Watch as the colors blend together. Enjoy your super healthy smoothie.
Håper dere likte oppskriftene! Finn alle produktene fra Purasana hos Life.no HER.
Hope you liked the recipes!
Fresh vegan spring rolls w/dip
You need:
Chinese cabbage
Spinach
Cucumber
Tomato
Avocado
Mango
Sprouts
Cilantro
Carrots
Peanut sauce:
3 cm fresh ginger
1 clove of garlic
1 tsp fresh chili
3 tbsp peanut butter
3 tbsp soy sauce (or Tamari for gluten-free)
1 tbsp sesame oil or olive oil
4 tbsp water
Juice from half a lime
1 tbsp maple syrup
How to:
Start with the sauce. Finely chop garlic and chili, and grate the ginger. Mix together the rest of the ingredients. Adjust the flavors to your taste.
Wash and thinly slice cucumber, tomato, avocado, mango and carrots. Most veggies are delicious in this recipe - you can always swap in your favorites!
Wash Chinese cabbage, sprouts and cilantro.
Fill the Chinese cabbage leaves with veggies, spinach, sprouts, and add the delicious peanut sauce and cilantro. Roll the cabbage leaves together, so it makes a spring roll, and slice the spring roll into smaller pieces, as you can see in the photo.
Enjoy your delicious, plant-based, healthy and colorful meal!
Pasta Alfredo - dinner under 20 minutes
Vegan pasta Alfredo
You need (2 portions):
Olive oil
1 yellow onion
1 red onion
Garlic
Mushroom
1 dl plant-based milk (we used Oatly)
0,5 dl cashew nuts
Salt & pepper
Spaghetti or another type of pasta
Basil or another fresh herb to garnish
How to:
Boil spaghetti as instructed on the package
Chop the onion and mushroom into bites, and finely chop the garlic. Add some olive oil to a medium warm pan. Roast the onion until it turns golden. Then, add the garlic, and then the mushroom at the end. Let it fry all together until the mushroom is warm all the way through.
Take out half the mixture of the pan and add it to a blender or a food processor. Add oat milk, cashew nuts, salt, and pepper. Blend until you get a creamy sauce.
Drain the spaghetti when it’s done, and add a bit of olive oil. Pour the sauce over the freshly boiled spaghetti, and blend in the rest of the garnish from the pan. Add salt and pepper to your preference, and top with fresh basil.
Enjoy your dinner!
Asian inspired vegan salad
We wanted to share a delicious recipe with you guys that we previously posted on Rema 1000’s website. It is part of a series of 5 diners that you can make under 20 minutes. It’s very simple to make, very likable and very colorful!
Asian style vegan salad
For the salad (4 portions):
1 pack of noodles (any type you like - we usually use rice noodles)
1-2 mango
1 large pack of baby-leaf salad mix
1-2 cucumbers
2 sweet red peppers
Sesame seeds
4 large tomatoes or the equivalent in cherry tomatoes
1 pack of mushrooms
Sprouts
For the dressing:
3 tbsp soy sauce or tamari (gluten-free version)
Juice of ½ an orange
Salt
Pepper
Garlic powder
1 tbsp agave syrup/maple syrup/honey
Juice of ½ a lime
How to:
Boil the noodles as described on the package.
Prepare the salad. Chop up the mango, tomatoes, cucumber in small bites. Make spirals of carrot with a spiralizer, mandolin or cheese cutter. Rinse the salad and the sprouts.
Make the dressing by adding soy sauce, lime, organge, salt, pepper, galic and sweetner. Taste it and adjust to your liking. Mix well!
Hope you like it!