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Deliciously Ella

Deliciously Ella 1

Awesome ingredients, incredible food that you and your body will love

by Ella Mills (Woodward)
Hardback
Publication Date: 29/01/2015
5/5 Rating 1 Review

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* Ella Mills' new book, How to Go Plant-Based: A Definitive Guide for You and Your Family is out now! *



The bestselling debut cookbook from Deliciously Ella that's taken the healthy eating world by storm!



From sumptuous desserts, to food on the go, delicious dips, raw treats and rainbow bowls of awesome veggies, Ella's philosophy is all about embracing the natural foods that your body loves and creating fresh, simple dishes which are easy to make and taste amazing. Featuring more than 100 new sugar-free, gluten-free and dairy-free recipes to excite your taste buds, this collection will inspire you to eat for better health, glowing skin and boundless energy.



A reformed sugar monster herself, Ella knows just how daunting the idea of changing your diet can be. Her must-read blog, DELICIOUSLY ELLA, which gets two million visitors a month from all over the world, was inspired by her own health adventure and everything she has learned by healing herself simply through diet. It's truly amazing to see what you can do with these simple ingredients and how you can so easily create a deliciously healthy version of your favourite dishes.





More than anything, Ella wants to show that this way of eating is absolutely not about deprivation and starvation, but instead is about embracing a positive, healthy way of life.
ISBN:
9781444795004
9781444795004
Category:
Health & wholefood cookery
Format:
Hardback
Publication Date:
29-01-2015
Publisher:
Hodder & Stoughton
Country of origin:
United Kingdom
Pages:
256
Dimensions (mm):
241x169x27mm
Weight:
0.8kg


Coconut Thai Curry with Chickpeas

This Coconut Thai Curry was the first recipe I did for this book and it’s still one of my favourites! The coconut milk makes it wonderfully creamy, while the ginger, chilli flakes, coriander and miso add a fantastic array of different flavours. The chickpeas make it really hearty too, so it’s amazingly filling. I love it served with brown rice, but it’s delicious with buckwheat too or brown rice pasta. It keeps really well, so you can make extra portions of it to store in the fridge to fuel you through the week.


Serves 4
2 x 400ml tins coconut milk
2 x 400g tins tomatoes

2-3cm piece of fresh ginger, peeled and grated

1-2 teaspoons chilli flakes
1 large butternut squash (1kg)

2 medium aubergines (600g)
handful of fresh coriander, finely chopped

1 x 400g tin chickpeas, drained
3 teaspoons brown miso paste brown rice, to serve
salt and pepper

Preheat the oven to 200°C (fan 180°C).

  • Put the coconut milk, tinned tomatoes, grated ginger and chilli into a large saucepan with a sprinkling of salt and pepper and allow it to heat until boiling.

  • As it heats up, peel the squash and cut both the squash and the aubergines into bite-sized pieces. Add these to the coconut and tomato in the pan.

  • Allow the mixture to cook for about 30 minutes in the oven, at which point add the coriander and chickpeas to the pan with the miso and place the pan back in the oven for 30 minutes. It’s ready when the squash is soft.

  • Serve the coconut curry with the brown rice. Store any leftovers in an airtight container in the fridge or freezer.

Top tip

If you don’t like chickpeas, you can leave these out. You can also substitute any of the veggies for other ones you have in the house; cauliflower, courgettes and sweet potatoes are all delicious.

Banana Ice Cream

One-ingredient banana ice cream is the most magical recipe I’ve ever created. Honestly, the first time I made it I was dancing around my kitchen, literally, singing with happiness because this really does taste identical to ice cream. In fact, it may even be more delicious as it has a smoother, creamier texture. I know it’s hard to believe that frozen bananas can make ice cream without even having to use an ice-cream maker, but trust me on this one – you’ll love it! I love making the classic version, but you can spice it up too and add frozen berries to make a berry flavour, or dates and almond butter to make a caramel version.

Serves 4

For the classic version
8 very ripe large bananas (1.3kg)

For the berry version
½ mug frozen blueberries or mixed frozen berries (100g)
For the caramel version
12 Medjool dates, pitted
5 tablespoons almond butter 

  • Peel the bananas, then chop them into thin slices.
  • Place the slices in a bowl in the freezer for at least 6 hours.
  • Once you’re ready to make your ice cream, remove the banana slices from the freezer and allow them to warm up for 5 minutes or so.
  • Place the slices in a food processor and blend for a minute or two, until the mix is totally smooth and delicious. At this point, add the frozen berries or dates and almond butter if you’re using them and blend.

Top tip

Let your bananas go really over-ripe before you freeze them – it’ll make the ice cream much smoother. This is a great way to use up old bananas too as they can stay frozen for weeks, so they’ll be waiting for you when the ice cream cravings strike!

Ella Mills (Woodward)

Ella Mills (Woodward) is the creator of must-read food blog, which has taken the cookery world by storm since its launch in 2013.

Her first book, Deliciously Ella was published in 2015, becoming the UK's biggest selling debut cookbook, followed by the bestselling Deliciously Ella Every Day.

Now trained as a naturopathic nutritionist, Ella recently launched the Mae Deli in Marylebone, London with her husband Matthew, and a new line of products with Neal's Yard Remedies.

This title is in stock with our overseas supplier and should be sent from our Sydney warehouse within 3 - 4 weeks of you placing an order.    

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If you're looking to change your diet to healthy and delicious eating with no harm this is a good recipe book to start with.

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