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California Green Ripe Olive Cauliflower Salad

Post sponsored by California Ripe Olives. See below for more details. If I had my way, I’d eat a big bowl of roasted vegetables for lunch, everyday. This cauliflower salad is another recipe that allows me to do just that. Shallot-roasted cauliflower tossed with salty olives and parmesan along along with sorghum. It’s filling and [...]

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Roasted Pumpkin Polenta with Pinto Beans

When it comes to fall cooking, polenta is a staple in our house. This comforting dish has cold-weather/dark nights written all over it. Best of all, this isn’t just an ordinary polenta. Rather, it’s a creamy pumpkin polenta using freshly roasted pumpkins. Roasted Pumpkin Sure, you can buy the canned pumpkin but I don’t think [...]

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Walnuts | In the Pantry

When it comes to ingredients in your kitchen, it can be easy to forget that non-produce items come with ‘best by’ dates. I’ve witnessed many a spice cabinets with bottles dating back years, if not decades. Olive oil that should went rancid ages ago. And nuts that are questionable at best. And so, I’m working [...]

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Farro Risotto with Walnut Cream and Roasted Butternut Squash

Post sponsored by Bob’s Red Mill. See below for more details. There’s nothing quite like a comforting bowl of risotto. There are endless seasonal flavors and thanks to a myriad of whole grains, many bases you can use. A creamy, vegan risotto is within reach thanks to help from a bit of farro and an [...]

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Roasted Cauliflower Recipes for Fall

More than I like to admit, I am a creature of habit in cooking. Most of the time, I return to favorite recipes. Breakfast is almost always oatmeal. And, at the market I buy the same kinds of produce every week. During the fall, it is almost guaranteed that I have a head of cauliflower [...]

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Who Will Feed the Future?

by Anna Lappé, Food Tank  Food dystopias make my stomach a little queasy. I remember a food industry conference that opened with one businessman dreaming of a day when cooking food would be as bizarre for consumers as sewing a pair of their own jeans. Applause ensued. What is the future of food? Are everyday... Read more »

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Making the Most of Leftovers

Leftovers may sound like unwanted old food but moving leftovers from one meal to the next – slowly dwindling the stockpile – is a challenge and an art form in my kitchen. In fact, I don’t think I can imagine a day where I do not use some sort of leftover in a salad, smashed [...]

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Savory Scones with Chives and Feta

100% whole wheat savory scones that are delicious and have amazing texture? It’s not too good to be true. All you need is a bit of flour knowledge! Recently, I was part of a small workshop about local flours/grinding. It’s something I’m quite passionate about for many reasons, not limited to taste and nutrition. For [...]

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Oven Roasted Brussels Sprouts with Jammy Eggs

Post sponsored by Pete and Gerry’s Organic Eggs. See below for more details. In the realm of fall cooking, Brussels sprouts are king in my kitchen. We’re constantly eating oven roasted Brussels sprouts as a side or tossing them into grain bowls. They are quick, easy, and delicious. This dish is a slight update on [...]

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Roasted Cauliflower Recipes for Fall

More than I like to admit, I am a creature of habit in cooking. Most of the time, I return to favorite recipes. Breakfast is almost always oatmeal. And, at the market I buy the same kinds of produce every week. During the fall, it is almost guaranteed that I have a head of cauliflower [...]

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Chickpea Curry Stuffed Pita with Dill Yogurt

I think one of the hardest things in daily cooking is making and eating a solid lunch. I have no problem with breakfast and feel solid in my dinner game. And yet, when it comes to the mid-day meal, I’m either really on it or eating out. These chickpea curry stuffed pita are one of [...]

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Roasted Mole Cauliflower with Chickpeas

As with most recipes, the most delicious ones come from pure happenstance and whatever I happen to have on hand. This mole cauliflower came about for two reason. An assistant who made a massive amount of mole and a last-minute potluck where I needed to bring a dish. I happen to have a head of [...]

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Real Food Scoop | No. 15

This Food Day we are celebrating small farmers around the country and the world.   We’re also shining a light on the connections between food, farming, and catastrophic climate change. In case you missed it, the latest report from the Intergovernmental Panel on Climate Change was dire, the not-so-icy icing on the cake of an... Read more »

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Spinach Quinoa Cakes with Garlicky Yogurt

There is a direct connection to having a toddler and uptick in the amount of finger foods we eat in our house. Granted, even some foods I wouldn’t consider finger friendly become so but that’s just life with a small child. However, sandwiches, quesadillas, and fritters are all weekly staples. These quinoa cakes have been [...]

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Kale Breakfast Salad

Like most recipes, this breakfast salad was a complete accident. I had a couple of eggs and some kale I needed to use. I didn’t feel like scrambled eggs and I believe a disappointing breakfast that was not supposed to be a breakfast salad but strangely was one. At any rate, I dug through the [...]

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Three-Bean Vegan Chili

Growing up, I was never a fan of chili. My family would make large batches of it and I’d always strategically avoid it. I really didn’t like the flavors and I was pretty much anti-anything bean. However, I might touch try it if there weren’t beans but I was never really sure about it. A [...]

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Making the Most of Leftovers

Leftovers may sound like unwanted old food but moving leftovers from one meal to the next – slowly dwindling the stockpile – is a challenge and an art form in my kitchen. In fact, I don’t think I can imagine a day where I do not use some sort of leftover in a salad, smashed [...]

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Weekend Dutch Baby with Cinnamon Apples

Post sponsored by Bob’s Red Mill. See below for more details. Usually towards the end of summer, I feel like I’m falling out of love with cooking. I worry that the feeling will last. And yet, inevitably, with the return of the cooler comes the pull to be back in the kitchen. I’m called to [...]

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Making the Most of Leftovers

Leftovers may sound like unwanted old food but moving leftovers from one meal to the next – slowly dwindling the stockpile – is a challenge and an art form in my kitchen. In fact, I don’t think I can imagine a day where I do not use some sort of leftover in a salad, smashed [...]

The post Making the Most of Leftovers appeared first on Naturally Ella.

Read more ...

Chimichurri Chickpea Zucchini Noodles

I’m squeezing in a few more summer recipes before October hits. I feel the change to fall in the air but at least in California, summer produce is still quite prominent at the markets and stores. This recipe was voted on in my instagram stories and I’m so glad people wanted to see it. This [...]

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Pinto Bean Tostadas with Nopales and Eggs

Today’s post is a little different. Sure, there’s a recipe but this recipe is to help promote an organization that is near and dear to my heart: the Food Literacy Center. September is Food Literacy Month in the state of California. What does that meant, exactly? Well, as the Food Literacy center describes it: ‘understanding [...]

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Island Earth

  By Anna Lappé, Earth Island Journal   Halfway through my two weeks in Kaua`i, my family and I decided to check out a cozy wine bar on the island’s lush north coast. It was hipster cool, and the clientele canoodling over their glasses of Cotes du Rhone felt a world away from the fields... Read more »

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The Death of Fabián Tomasi

Argentine farmworker and outspoken advocate against agrochemicals Fabián Tomasi passed away last week, leaving behind a defiant call to action   By Tanya Kerssen, Medium The historic victory last month in the case of Dewayne Johnson v. Monsanto reverberated around the world. It confirmed what, sadly, hundreds of thousands of people already knew: the chemicals we... Read more »

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Real Food Scoop | No. 14

“These disasters drag into the light exactly who is already being thrown away.” – Naomi Klein, in a tweet about Hurricane Florence   Tom Philpott’s excellent reporting for Mother Jones on the factory farms of North Carolina following Hurricane Florence paints a horrifying picture: millions of chickens and thousands of hogs drowned by flood waters and animal waste from burst... Read more »

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5 Tips for Vegetarian Lunches

(Hey Everyone! I want you to give a warm welcome to Grace Kerfoot. Grace has studied nutrition and most recently was working as a cheesemonger. She’s also been helping me in the studio and I’m so happy to have her contributing a few posts in the coming months. I think it’s always great to have [...]

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Pear Custard Tart with Cinnamon

Post sponsored by California Pear. See below for more details. It’s rare that I post dessert recipes but don’t be fooled, I love my desserts. This custard tart has been around for years and has made it’s way through all the seasons. However, this pear version is my favorite. Using slices of bosc pears makes [...]

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15 Late-Summer Vegetarian Recipes

I always find this time of year to be a bit strange. Sure, I’m ready for cooler fall weather but given it’s still summer, I’m still into all the tomatoes and zucchini. It’s like we can’t be in transition, it has to be summer or it has to be fall. People throw tomatoes and grilling [...]

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Herby Hemp Sauce | Cooking Component

I feel like the key to a solid, quick dinner is in the sauce. There are endless combinations of grains, beans, and vegetables once you get sauces involved. Plus, this is something my entire family can easily agree on: you can never had too many sauce ideas. Enter in this easy herby hemp sauce. I [...]

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Harissa Tomato Salad with Farro

I feel like when September hits, it’s easy to throw the idea of summer produce out for all the fall goodness that’s about to come our way. And yet, I find September to be one of the best months for tomatoes. The mature plants are still producing and the abundance is still there. The change [...]

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Cucumber Avocado Spring Rolls with Herbs

This is a monumental moment for this little site: I’m posting a tofu recipe. Tofu, along with mushrooms, just haven’t been my thing. It’s completely a texture issue. I need crunch in my life and the slight spongy texture of mushrooms and tofu just didn’t work with my food views. However, over the years, my [...]

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About this site

The idea behind the diet is to replace two daily meals with jars of homemade pureed baby food or store bought jars. The third meal of the day is to remain low calorie and small. The daily calorie restrictions are said to be 600 calories or less. The diet is not meant to be on for months at a time, rather 7 days maximum. The purpose is to rid your body of toxins and cravings of unhealthy foods.

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09 December 2018