YOU Magazine | Beauty, Fashion, Events, Lifestyle, Food

Deliciously Ella: faves, friends, family


Every recipe tells a story. Cue a bumper helping of Ella’s eats…


Follow Ella on Twitter and Instagram @deliciouslyella and at


Deliciously Ella


Courgette and carrot strip salad


This is the easiest salad to box up and take with you. I love using courgette and carrot strips as an alternative to the usual salad base of leaves. The mix of sunflower and pumpkin seeds adds a great crunch to each bite, too, while the dressing makes it all wonderfully rich and tangy.





2 courgettes

3 large carrots handful of pumpkin seeds handful of sunflower seeds

4 tbsp olive oil

2 tbsp apple cider vinegar

1 tsp paprika or a sprinkling to taste

salt and pepper



1 Use a vegetable peeler to peel the courgettes and carrots into strips (peel and discard the outer layer of the carrots first). I find it’s hard to peel the very centre of each veggie, so feel free to discard (or nibble) this so that you don’t end up peeling your fingers. (Alternatively you can use your favourite gadget that cuts thin strips.)


2 Place the strips of carrot and courgette in a bowl with the seeds, pour the oil and vinegar over them, then sprinkle the paprika, salt and pepper on top. Stir everything well. It will keep, covered, in the fridge for up to 3 days.


Deliciously Ella


Winter kale salad


My favourite cold-weather salad! We made it in my cooking classes last winter and it was such a hit. The dark green kale with bright purple beetroot is beautiful – a feast for the eyes as well as the stomach. I love it with My Favourite Sweet Potato Cakes, opposite.





250g (9oz) kale

juice of 2 limes

4 tbsp tahini

3 tbsp tamari

2 tbsp olive oil

2 beetroots

2 apples

100g (3½ oz) pine nuts

salt and pepper



1 Tear the kale leaves from their stalks and put into a salad bowl. Whiz together the lime juice, tahini, tamari and olive oil to make a dressing and add this to the bowl. Use your hands to firmly massage the kale with the dressing, really working it into each leaf. After a couple of minutes you should feel the kale start to wilt and soften.


2 Peel the beetroots and apples, then grate them using the coarse side of a box grater.


3 Place the pine nuts in a small frying pan and dry-fry for a couple of minutes until lightly toasted. Add the pine nuts, grated apple and beetroot to the kale and mix everything together, seasoning well with salt and pepper.


Deliciously Ella


My favourite sweet potato cakes


One of my oldest and most loved recipes. I first made these shortly after I changed my diet and I’m still making them now, which says a lot about how great this recipe is! I love serving them on a big bed of rocket and avocado with a generous drizzling of tahini, olive oil and lots of lime juice. Try them with my Winter Kale Salad, opposite.





4 sweet potatoes

2 tbsp brown rice flour, quinoa flour, or buckwheat flour, plus extra to dust

2 tbsp tomato purée

2 garlic cloves, crushed handful of fresh coriander, finely chopped

1 tsp ground cumin

1 tsp chilli flakes

1 heaped tbsp tahini

juice of 1 lime

salt and pepper

olive oil, for the tray



1 Peel the sweet potatoes and cut them into bite-sized chunks. Place these in a steamer and cook until they are very soft. This should take about 15 minutes. Preheat the oven to 220C/200C fan/gas 7.


2 Place the steamed potatoes in a bowl and mash them with a fork until they are nearly smooth. Stir in the flour, tomato purée, garlic, coriander, cumin, chilli flakes, tahini, lime juice, salt and pepper. Mix everything together. It’s a good idea to chill the mixture at this point to firm it up, but don’t worry if you haven’t got the time as it will still work fine.


3 Mould the mixture into 4 even-sized patties. Dust the top of each one with flour (this helps make the outsides crispy) and place the cakes on an oiled baking tray. Bake for about 20 minutes or until the tops start to turn a golden brown and the cakes are no longer sticky. See recipe intro for serving ideas.


Deliciously Ella


Quick courgette noodles


This is one of my most used lunchbox additions as it’s just bursting with flavour. Courgette noodles are always a great base for a meal: they’re so much more exciting than leaves but are still nice and light. Try combining this with hummus, some roasted spiced sweet potato and squash chunks and rocket.





2 large courgettes

120g (4¼ oz) sun-dried tomatoes (drained weight)

50g (2oz) pine nuts

25g (1oz) fresh basil leaves

5 tbsp olive oil

1 garlic clove, roughly chopped

salt and pepper



1 Use a spiraliser to make the courgettes into noodles. Place them in a large bowl. Then make the pesto: simply place all the remaining ingredients (not the noodles!) in a food processor, add 8 tbsp of water and blend until smooth.


2 Mix the pesto into the noodles. It will keep in the fridge for up to 2 days.


Carrot, beetroot and sesame salad


My mum’s favourite recipe from the book. We often make this together for quick lunches: it literally takes three minutes, but adds so much to a meal as it’s vibrant and full of flavour. I love it served with spiced roasted squash and sweet potato, some spicy turmeric hummus (both in my book), some cooked quinoa and a handful of rocket leaves.





2 beetroots

3 carrots

4 tbsp sesame seeds

3 tbsp apple cider vinegar

2 tbsp maple syrup salt



1 Peel the beetroots and carrots, then grate them using the coarse side of a box grater. Mix the grated roots in a bowl with the sesame seeds, vinegar, maple syrup and salt. It will keep in the fridge for up to 3 days.


Deliciously Ella


Chickpea, quinoa and turmeric curry


This curry is the first recipe I created for the new book. I’ve made it for almost everyone I know and get constant requests from friends for it when they come over. The quinoa is cooked in the coconut curry blend, so it soaks up all the incredible flavours. This means that each bite is bursting with the tastes of turmeric, coriander, ginger, garlic and chilli.





500g (1lb 2oz) new potatoes, halved

3 garlic cloves, crushed

3 tsp ground turmeric

1 tsp ground coriander

1 tsp chilli flakes

1 tsp ground ginger

1 x 400g can of coconut milk

1 tbsp tomato purée

1 x 400g can of chopped tomatoes

180g (6¼ oz) quinoa

1 x 400g can of chickpeas, drained and rinsed

150g (5oz) spinach

salt and pepper



1 Place the potatoes in a pan of cold water and bring to the boil, then let them cook for about 25 minutes, until you can easily stick a knife through them. Drain them well.


2 Transfer the potatoes to a large pan and add the garlic, turmeric, coriander, chilli, ginger, coconut milk, tomato purée and tomatoes. Bring to the boil, season with salt and pepper, then add the quinoa with 300ml (½ pt) of just-boiled water.


3 Reduce the heat to a simmer, put the lid on and allow to cook. Over the next 30 minutes, stir every 5 minutes or so to make sure nothing sticks to the bottom. (This is quite a long cooking time, but is how long quinoa takes to cook in all these ingredients, rather than just in water.) Halfway through cooking, add the chickpeas. When there are just 5 minutes left, add the spinach and stir it in until it wilts. Once the quinoa has cooked and is fluffy, not crunchy, it’s ready.


TWEAK IT If you like a bit of extra heat, add a sliced red chilli to the cooking curry at the same time as the other spices.


Deliciously Ella


Warming pesto butter beans


A favourite recipe from my blog, which I hope you’ll love. It’s incredibly simple but very addictive; the first time I made this I cooked it four or five times in the next two weeks! There’s just something about the mix of soft, buttery beans smothered in home-made pesto with sautéed spinach, crunchy pumpkin seeds and sweet, juicy pomegranate seeds that I can’t get enough of.





1 garlic clove

50g (2oz) pine nuts a big handful fresh basil leaves (25g/1oz)

3 tbsp olive oil

juice of 1 lemon

salt and pepper



1 x 400g can of butter beans, drained and rinsed

100g (3½ oz) spinach

olive oil

juice of 1 lemon

handful of pumpkin seeds

sprinkling of pomegranate seeds (about 30g/1¼ oz)



1 Start by making the pesto. Peel the garlic and then put all the ingredients into a food processor and blend until smooth. Set aside.


2 Place the beans in a frying pan with the spinach and pesto and sauté everything in a splash of olive oil for 2-3 minutes until the spinach has wilted and everything is warm.


3 While they cook, squeeze the lemon for the salad over the beans and add more black pepper. Place the pesto beans and spinach in a bowl and sprinkle the pumpkin and pomegranate seeds over the top.


TWEAK IT In summer, replace the wilted spinach with rocket leaves and serve this as a cold salad


Deliciously Ella


My morning smoothie, four ways


My go-to morning smoothies are so easy that I always keep the base ingredients – bananas, frozen berries and plant-based milk – in my kitchen and add other elements depending on what I feel like that morning. Mango and honey is the best if you need something soothing; oat and cashew is perfect if you need lots of energy; spinach and almond butter is great for a protein boost; kale and cacao is ideal for a green kick!





1 banana, peeled handful of frozen berries

150ml (5fl oz) plant-based milk

big handful of spinach

1 tbsp almond butter



½ mango, peeled and pitted

handful of frozen berries

150ml (5fl oz) plant-based milk

1 banana, peeled

1 tsp honey



1 banana, peeled handful of frozen berries

150ml (5fl oz) plant-based milk

big handful of rolled oats

small handful of cashew nuts

1 tsp tahini



small handful of kale, coarse ribs discarded

½ banana, peeled

½ avocado, peeled and pitted

1 tsp honey

3 tsp raw cacao powder

300ml (½ pt) cashew milk (home-made from my book or use any other plant-based milk)

1 tsp almond butter

a few ice cubes



1 For each of these smoothies, just put all the ingredients in a powerful blender and whiz until smooth. It may take a little longer to blend the oat mix than the others, as the cashews need a little longer to break down.


Deliciously Ella


Spiced fruit bowls


This dish was inspired by the mix I made for mince pies one Christmas. I loved the mincemeat combination so much that I started making big batches of it to eat as an easy dessert when I wanted something light and quick. Each bite has a beautiful rich flavour thanks to the blend of dried fruits, vanilla, cinnamon and ginger, which taste so amazing together. I often eat this just as it is, but it’s especially delicious served with coconut yoghurt or coconut ice cream.





6 red apples

2 vanilla pods

juice of 4 oranges

100g (3½ oz) dried cranberries

200g (7oz) sultanas

200g (7oz) raisins

2 tbsp coconut oil

2 tbsp date syrup

2 tsp ground ginger

2 tsp ground cinnamon



1 Chop the apples into small pieces (discarding the cores) and place them in a saucepan.


2 Slice the vanilla pods in half and scrape the seeds into the pan.


3 Add all the remaining ingredients and stir them together. Let it simmer over a gentle heat for about 40 minutes, or to your liking until the apples are nice and soft. Serve and enjoy.


Deliciously Ella


Gooey black bean brownies


I’ve now created several types of brownies including – drum roll – these black bean brownies. The same friends have tried all versions and they loved these the best, so I hope you do, too! They’re gooier than the others and the raisins give each bite a juicy plumpness. I know that beans might sound like a weird ingredient – don’t worry, you can’t taste them! – but they’re what makes the texture so great.





2 tbsp chia seeds

1 x 400g can of black beans, drained and rinsed

200g (7oz) ground almonds

200g (7oz) Apple Purée (see below)

200ml (7fl oz) plant-based milk (I use almond here)

2 tbsp coconut oil

2 tbsp honey

8 tbsp maple syrup

7-8 tbsp raw cacao powder

pinch of salt

100g (3½ oz) raisins



1 Soak the chia seeds in 140ml (4¾ fl oz) of water for about 30 minutes. Preheat the oven to 180C/160C fan/gas 4.


2 Place all the ingredients except the raisins in a food processor and blend until smooth. Stir in the raisins until evenly mixed in.


3 Line a baking dish with baking parchment (mine is 31cm x 21cm x 6cm, about 12½ in x 8½ in x 2½ in), then pour the brownie mix in and spread it out.


4 Bake for 40 minutes, or until a knife comes out almost clean. Let the brownies cool for about 45 minutes in the tin; this is really important as they continue setting during this time (see below). Cut into 12. Store in an airtight container for up to 5 days. APPLE PUREE Peel, core and chop 20 red apples. Place in a large saucepan with 2cm (¾ in) of water. Cook for 40 minutes, then blend until smooth. Add 3 tbsp date or maple syrup, or 1 tbsp ground cinnamon, or both. Store in the fridge for up to 5 days, or freeze in portions.


Deliciously Ella



Our recipes are from Deliciously Ella Every Day by Ella Woodward, to be published by Yellow Kite on Thursday, price £20. As well as Ella’s personal introduction packed with tips for eating well and living a Deliciously Ella lifestyle, chapters include Healthy Eating On-the-Go, Easy Weekday Dinners and Big Batch Cooking. To order a copy for £15 (a 25 per cent discount) until 31 January, visit or call 0808 272 0808; p&p is free on orders over £12.


Extracted from Deliciously Ella Every Day

Photographs Clare Winfield