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Deliciously Ella Every Day: Quick and Easy Recipes for Gluten-Free Snacks, Packed Lunches, and Simple Meals
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Review
"[Woodward] is the most influential person cooking in Britain today."--The Daily Beast"Beautiful pictures, easy to read recipes and ingredients I have in my cupboard."--The Nutritionnaire“Fast, creative make-at-home solutions. By turns charming and practical, Woodward caters to the eater who wants to eat less sugar, flour, meat, and dairy….A warm authorial voice and relatively simple recipes make this another worthy addition to the conscious cook’s library.”—Publishers Weekly
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About the Author
Ella Woodward-Mills is all about embracing healthy living. In addition to her debut cookbook, Deliciously Ella, the bestselling debut cookbook ever in the UK, she is also the author of Deliciously Ella Every Day; Deliciously Ella, Smoothies and Juices; and Natural Feasts. Ella’s blog gets over six million hits a month, her app has been a bestseller more than a year, and she has nearly 500,000 Instagram followers. Ella’s philosophy is all about showing that healthy living is fun and enjoyable; it’s not about deprivation or starvation.
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Product details
Series: Deliciously Ella (Book 2)
Hardcover: 256 pages
Publisher: Scribner (April 5, 2016)
Language: English
ISBN-10: 1501127616
ISBN-13: 978-1501127618
Product Dimensions:
6.8 x 0.9 x 9.1 inches
Shipping Weight: 1.7 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
64 customer reviews
Amazon Best Sellers Rank:
#40,028 in Books (See Top 100 in Books)
Delicious and healthy. Good food is expensive and she uses plenty of it. Not for low budgets, but many good comforting meals. i make one of her dishes at least once a day. Great book for people with food allergies.
Ella Woodward is a whiz at marketing. Her cookbooks look amazing and she writes in a super enthusiastic way that makes every recipe sound both easy and delicious. For that reason, it's a very inspirational recipe book but I have to say that there weren't a huge number of recipes that appealed to me in it. She does tend to use the same ingredients again and again: cashews, miso, maple syrup...they all feel a little repetitive.I think her books are good if you are a single person or maybe a couple. They don't really deliver on the family recipe front. There are very few recipes here that my 12 and 15 year old sons would eat and the ones that they would eat tend to be variations on things we already make eg spaghetti carbonara, tomato pasta, veggie paella. But if you're looking for ideas for healthy breakfasts and lunches on the go, this is a terrific source. Her salads in particular have some terrific flavours.Specifically, I have a couple of complaints. Firstly, she tends to under-explain recipes which as a less than confident cook I find annoying. For example, her Pasta Arrabbiata recipe says "put the dried oregano, thyme, chilli and garlic into a frying pan with the olive oil. Let these cook while you cut the cherry tomatoes into quarters". Call me old fashioned, but I prefer recipes that use words like "low heat" or "keep moving in the pan" or "soften slightly". I don't like cookbooks that assume that I know what I'm doing, because I often don't!Secondly, her ingredients are not infrequently either hard to locate (vanilla powder? baobab powder?) or FREAKING EXPENSIVE when you do. For example, her recipe for Chocolate Caramel Slices looks pretty yummy but I will not be making it because to produce 16 pieces I need to use a whopping 950g (2 lb) of medjool dates! That's more than the cost of the recipe book and it's only for ONE of the ingredients!
I have to agree with Julia - Ella is great at marketing herself and her cookbooks, but the actual recipes are a little disappointing.So far, I've made her carrot cake muffins, wilted spinach and black bean salad, spiced lentil soup, spiced sweet potato stew, best baked sweet potato, and gooey black bean brownies. The wilted spinach and black bean salad as well as the baked sweet potato were simple, easy to prepare, and tasty. The others were kind of a disaster. The carrot cake muffins did not turn out at all like her photograph, which may be because whatever buckwheat flour she's using is much lighter in color than mine (Bob's Red Mill). Nowhere in this cookbook (or the previous, as far as I can see) is a brand or specific type of buckwheat flour listed, but there is clearly a difference. The muffins were also underbaked, quite dense, and barely okay tasting (the parts that were cooked through). I threw them out, and I hate to throw away food. The lentil soup proportions were off, so I wound up with a very thick soup that needed double the spices to have any flavor. The spiced sweet potato stew was similarly bland. This lack of spice was true for her recipes in her first cookbook as well, and a lot of people have mentioned it, so at least it's something easy to watch out/adjust for as you cook from her recipes. The gooey black bean brownies were not amazing - I made them for a group of friends and co-workers, everyone tried them, and decided one small bite was enough and they didn't want any more. The taste reminds me of something that I can't quite place, it's not bad, but the memory is definitely not of a delicious brownie. They aren't awful, but for me (as well as my friends and co-workers), they aren't something I'd want to eat again.Since I frequently cook meals for myself, I was happy to see Ella offering some single or two-person serving recipes as well as some "fit for a crowd" recipes. One thing that I wish she would have pointed out in the instructions for the lentil soup is you need to use a small saucepan for cooking the lentils, because the amount is so small, it's impossible to cook them before the water evaporates - I needed to watch my lentils carefully and add water as necessary to prevent them from burning because I don't own a small enough pan to cook 25g of lentils. In the end, I regretted not simply making a normal sized batch - it probably would have been less work - or something else for dinner. I found the mushrooms+beans on top to be a bit odd, I didn't love the combination. Still, it is great that these single-serve recipes are here, and I like that she offers suggestions for what to do with the other half of whatever vegetable one recipe is calling for.If you're looking for a cookbook with healthy recipes, that are simple/quick to prepare, you like the flavors Ella focuses on, and you're willing to adjust seasoning to taste as you cook, then this isn't a bad cookbook. It's not exceptional or mind-blowing, some of the instructions could be written more clearly, and I wish there were more intriguing recipes rather than photos of the author, but the cookbook is not a total loss either. There's nothing complicated about cooking any of the recipes although you might have to muddle your way through the instructions. The recipes are generally healthy and mostly low-cost, plus they can be thrown together with very little in the way of kitchen equipment. For ideas of what to throw together when I'm tired during the week and have a smattering of vegetables around my fridge to get used up, this cookbook is a good way to jump-start my brain into a dinner plan.
I like this book better than her first one because she seems to have ironed out some of the issues I noticed in its predecessor. For one thing, the book is much better organized into sections like Breakfast, Eating on the go, or cooking for crowds. When I cook, I usually go by meals not ingredients because unless I buy specific ingredients for a dish, I just grab whatever is in the fridge or pantry. Much like her first book, the recipes are pretty simple like pasta arrabbiata (takes no time to make and is always a quick lunch/dinner favorite) or cashew pesto (very good on roasted chicken with pasta). She tends to use the same ingredients: tanhni, chili flakes, maple syrup, or quinoa. It's not exactly creative, but these are pretty easy to find in most stores. The measures vastly improved for this book. It uses grams and not "mug" measurements like the 1st book. I own a kitchen scale because I prefer baking/cooking like this but it's definitely helpful when the measurements are correct. While the book isn't the most creative, I think it's a great base for introducing your own flare like roasted meats or different cheeses or whatever. The desserts do need some rising agents like eggs or baking powder, which I know she doesn't use, but they are essential to a successful bake. The book isn't groundbreaking or my favorite in my cookbook collection but I appreciate its simplicity.
There are recipes in here that I will be making forever. A good undaunting (mostly) primer for vegan gluten-free cooking for one.
Nice cookbook, beautiful to read
So much to like in here, especially the smoothie recipes and other breakfast ideas.
Good recepies. A must have item.
Lots of great & simple recipes, and wonderful tips & tricks for transitioning to plant based eating
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