In order to recover from an illness, Ella decided to radically change her diet and now writes recipes that are gluten-free, meat and dairy free, plant-based and free from refined sugars.
If you're not used to that way of eating, you may be thinking that that sort of diet sounds like no fun at all and a lifestyle of dull, tasteless food. It's completely the opposite: the challenge of avoiding certain foods, forces you to use ingredients in a completely new and creative way.
This raw cheesecake is a prime example- it looks and tastes divine and yet is a lot kinder to your waist then a slice of the New York version!! You can find Ella's recipe here.
It's base is made with dates and finely chopped almonds, topped with a creamy layer of fresh cashew milk mixed with coconut, lime and maple syrup and then topped with a layer of frozen bananas and blueberries.
So good as a guilt-free dessert for a dinner party with your friends!
(You'll have to excuse me for the poor quality photographs- I made this one evening when all daylight had faded and I only had my cracked iphone as a camera!!)
The lovely Rachel over at The Book People asked if I would share this Youtube video with you that they produced with Ella on her tips on how to quid bad habits and stay healthy - it can be surprisingly easier than you think to make small changes that make a massive difference to the way you feel.
150g whole almonds
400g pitted Medjool dates
2 cups soaked cashew nuts
2 large frozen bananas
Juice of 1 lime
100ml maple syrup
120ml coconut milk
1/2 tsp ground cinnamon
2 cups freshly frozen blueberries
1 frozen banana
1tsp ground cinnamon
1tbsp maple syrup
1tbsp raw honey
Before you make this, you need to peel and freeze all 3 bananas for at least 4-5 hours (best overnight) as well as the blueberries. You also need to soak the cashew nuts for at least 8 hours in water.
To make the base, add the whole almonds to a food processor. Blitz on a high speed until they are very crushed. Then add in the pitted Medjool dates.
Blitz again until you have a sticky dough mixture.
Grease a loose bottomed round cake tin with a little coconut oil and then press this date and almond mixture into the tin, roughly smoothing it out into an even layer.
Then freeze this base layer for about ah hour.
Meanwhile to make the middle layer, add the drain the cashew nuts and add them to the blender along with 2 frozen bananas, the juice of 1 lime, the maple syrup, coconut milk and ground cinnamon. Blitz until all the ingredients are combined and you have a smooth creamy paste. Remove the tin from the freezer and pour three quarters of this cashew cream over the base layer. Smooth it out slightly and then return the tin to the freezer for another hour or so.
To make the top layer, blend the remaining cashew mixture with the frozen blueberries, another frozen banana, 4 dates and then the remaining honey, ground cinnamon and maple syrup. Pour this blueberry mixture over the frozen middle layer and return the whole thing to the freezer for another two hours or so before topping with fresh blueberries and lime zest to serve.
Recipe source: http://deliciouslyella.com/recipe/raw-blueberry-cheesecake-vegan-gluten-free/