Ella Woodward, of Deliciously Ella, has created a series of new recipes for the launch of Raw Press, a new juice bar in Mayfair. Here we share two of them, the quinoa and hazelnut salad and amazing sweet potato brownies – both of which we have tried and can confirm that they are delicious, filling and very healthy
Quinoa and Hazelnut Salad
- Serves 1
Ingredients50g blanched hazelnuts
50g mixed red and white quinoa
2 tbsp argan oil
While the quinoa cooks, place the hazelnuts on a baking tray and put it in a 200C oven for 8-10 minutes.
Chop cucumber into quarters, then into eighths. Slice out the seedy central part and then slice the eighths into thin pieces.
Once cooked, allow the quinoa and hazelnuts to cool, then stir the argan oil, pomegranates, chopped cucumber, hazelnuts, salt and pepper into the quinoa.
Sweet Potato Brownies
Ingredients2 medium to large sweet potatoes (600g)
2/3 cup ground almonds (80g)
½ cup buckwheat or brown rice flour (100g)
14 medjool dates
5 tbsp raw cacao powder
4 tbsp pure maple syrup
Pinch of salt
Put the remaining ingredients in a bowl, before stirring in the sweet potato and date mixture.
Place the mixture into a lined baking dish and cook for around twenty to thirty minutes, until you can pierce the brownie cake with a fork, bringing it out dry.
Remove the tray and allow it to cool for about ten minutes before cutting them into squares.