Healthy Recipes

One Pot Rice and Curried Butternut Squash

This one pot rice dish is a staple for fall cooking in my home. Sauté onions and garlic, add in the other ingredients, cover, and let sit for 45 minutes. After that, all that’s left is to eat! The original version of this dish is based on this paella recipe but I’ve morphed it into a stove-top casserole dish as an easy adaptation. Rice and tomatoes cooked together can leave you with al dente rice but the secret is to make sure the rice is well coated with oil before adding the tomatoes. As a side note, our toddler also loves this one pot rice dish (as long as I use a mild curry powder)! Read more and see the recipe. The post One Pot Rice and Curried Butternut Squash appeared first on Naturally Ella. Naturally Ella

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Purple Kale, Aubergine & Blackberry Salad

At first, it was a coincidence. When we looked at the vegetables we had brought home from the market this weekend, many of them just happened to have purple, violet and dark lavender tones. We talked about how that huge bunch of purple kale could make a beautiful salad base together with the rainbow chard, mint flowers and purple sugar snaps. It was at that point my obsessive side took over. “Let’s ONLY DO purple ingredients!” I shouted into Luise’s ear. She turned her head towards me with that hesitant look she always has when I get one of my “brilliant” ideas: “Ok, slow down now, let’s talk about the flavours first”. Of course I didn’t hear her as I was already writing a list with all the purplish ingredients I could think of: “aubergine, purple cauliflower, plums, figs, olives, blackberries, grapes, beetroot, red onion, …”. Some recipes are born out of genius flavour combinations or new preparation methods, this one simply started out as a colour. Luise did however quickly gain back control and started shifting focus to the flavour and combination of vegetables as well. In the end, I think we managed to combine both flavour, colour and texture in a great way. We roasted aubergine and purple spring onion in warm spices until soft and sweet. Massaged the kale with a flavourful dill, mint, lemon and honey dressing to round off its flavour and make it less sturdy. Cooked black lentils were added as a filler, along with rich and creamy avocado (even though it’s more black than purple – and green inside!). Hazelnuts are not purple at all but they added a nice crunch to the texture. Juicy blackberries made a perfect topping. The result was beautiful, a true harvest salad. Maybe not as purple as I originally imagined it (basically because most vegetables loose their colour when they are cut/baked/cooked), but still with lovely deep hues and so many interesting flavours – a mix of herby, sweet and tangy. When the salad was assembled it still felt like we missed a creamy element, so we tried the honey roasted feta that we had seen on New York Times Cooking last week. It was perfect. Burnt and caramelised on the outside and almost melted on the inside. It completely ruined the dark purple theme but flavour- and texture wise, it was worth the sacrifice. You’ll notice that I smudged it in mashed blackberries as a poor attempt to camouflage it.   We should perhaps add that this wasn’t our kids favourite dish. They picked out the blackberries, avocado and feta cheese from the salad, leaving the raw kale to us. I guess purple isn’t their colour… Purple Kale & Blackberry Salad with Roasted Honey Feta Vegans can just skip the feta cheese or replace it with hummus. And replace honey with maple syrup. Baked vegetables 1 aubergine / eggplant 4 spring onions or 2 red onions 2-4 tbsp extra virgin olive oil 1/2 tsp ground cinnamon ¼ tsp ground cumin 1 pinch ground cayenne 1/2 tsp sea salt 1 handful hazelnuts Cooked lentils ½ cup uncooked lentils (we used black lentils) 1 ½ cup water 1 pinch sea salt Dressing 1/3 cup extra virgin olive oil 1/2 lemon, juice […]

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Roasted Broccoli Bowls with Freekeh

Broccoli is one of my favorite vegetables for grain bowls. It cooks quickly and tastes amazing when roasted. Additionally, it pairs well with many different flavors. As a result, I’ll be making these broccoli bowls often this fall. In fact, the hardest part of this recipe is waiting for the broccoli to roast. Read more and see the recipe. The post Roasted Broccoli Bowls with Freekeh appeared first on Naturally Ella. Naturally Ella

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Friday FAQs: Spice mix uses, smoothie freezer packs, coconut milk differences, and more!

Whew, what a whirlwind start to September we’ve had! Between home renovation setbacks, caring for a sick toddler, and the launch of my new cookbook, things have sure been lively. But I’m happy to say Oh She Glows Every Day has now hit shelves across North America (why is releasing creative projects into the world so darn scary?), the little one is in good health, and the reno situation is…well, a typical reno situation, hah. But all of that aside, we’re super excited for this month as Adriana turns 2 in a couple weeks and my due date is just days after. There’s no doubt that this month promises to bring some big changes in the Liddon household. I’m basically feeling every kind of emotion you can imagine right now. Before I get to this week’s Friday FAQs, I’d like to let you know about some retailers carrying Oh She Glows Every Day. In the US, you can currently find the book at Barnes & Noble and Sam’s Club. In Canada, you can find the book in Costco, Chapters/Indigo, and Loblaws! More to come soon. Last but not least, I’d like to share this week’s #osgeveryday blog tour posts. I can’t thank these lovely bloggers enough for their kind words. Be sure to check out the links below for some recipe sneak peeks, giveaways, and Q+As! Mandy’s Healthy Life The First Mess Oh My Veggies Yum Universe Cookie + Kate Carrie on Living Wholehearted Eats Detoxinista My Darling Vegan Vegan Crunk   Q1. Hi Angela. These new veggie burgers look great. I have a question about the sweet potato—in the directions you write that it works out to about 4 cups, but when making the patties you only use 2 cups of cooked potato. Is this because you are accounting for some “shrinkage” during the cooking process? Hehe. Thanks in advance!! I love your first book and can’t wait to buy the second. A. Thanks, Melanie! Yes, you are totally correct…there’s shrinkage! Haha. 4 cups raw sweet potato (or squash) translates to just over 2 cups cooked. I hope this helps clarify. Feel free to make extra and serve it alongside the burgers! Q2. Wondering—will your Oh Em Gee Veggie Burgers hold up on the grill??? I’m looking for something that can hold up to grilling as my parents love making hamburgers and I need an alternative for my husband and myself. Thanks! A. Hi Becky, I haven’t tried it yet, but I think they would! I’d suggest prebaking in the oven for 15 minutes, and then grilling on each side for a few minutes over medium heat. If you give it a try, please let us know how it goes! Q3. Hi Angela! Love your site and cookbook. It’s helped me a ton since I met my (vegan) boyfriend almost 2 years ago. I’ve been dying to ask, do you have any more specific suggestions for using the 10-Spice Blend? I see you’ve written “pasta, potatoes, soups” but any […]

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Butternut, Kale & Feta Quiche

Last weekend we went to a crayfish potluck party in a friend’s garden. Vegetarians at a crayfish party might sound awkward but the crayfish are actually just an excuse to spend an evening with your friends, sitting outside until dark, drinking, eating, singing songs and wearing silly hats. Life in its very essence. Since we don’t eat crayfish, we made a couple of salads and baked a large, round version of this butternut quiche. We have been talking about making a butternut quiche ever since we first tried it, two years ago at a café in Bondi outside Sydney. Their version had large chunks of salty feta cheese and a slight tartness from vinegar that balanced the sweetness from the pumpkin perfectly, so we made ours the same way. We also used our favourite oat & almond pastry which added a nice nuttiness to the quiche. The addition of kale to the filling makes it a little greener and more substantial and the pieces on top crisps up into chips. I guess it’s not our most unique recipe but a really good one to keep up your sleeve for picnics and late-summer parties. When we recreated the quiche the other day, we also shot this video below. It all came together in a rather stressful hour between soccer practice and dinner time and we didn’t have much light to work with either, so please excuse the blurry quality here and there. You can probably veganize this by leaving out the eggs and replacing the feta cheese with tofu, a squeeze of lime and nutritional yeast. The pumpkin makes it very rich and creamy on its own, but since we wanted to recreate the butternut and feta quiche from our travels, we didn’t try a vegan version ourselves this time. Do let us know if you succeed with it! Butternut, Kale & Feta Quiche Pastry 3/4 cup / 100 g oat flour (or 1 cup / 100 g rolled oats mixed into flour in a food processor) 1/3 cup / 50 g rice flour 1/2 cup/ 50 g almond flour 2 tbsp potato starch or arrowroot 1/2 tsp sea salt 100 g / 3 1/2 oz chilled butter or solid coconut oil, cut into dices 3-4 tbsp ice-cold water Butternut & Kale Filling 1 small butternut squash/pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can’t get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled Preheat the oven to 350°F / 180°C. Prepare the pastry: Add oat flour, almond flour, rice flour, potato starch and sea salt to a bowl and toss until combined. Add the diced butter to the flour and use your fingers to mix the dough into a rough breadcrumb consistency. (These steps can also […]

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