It is now Day 2 of the Deliciously Ella 14 Day Challenge and I’m on to another recipe review. This is the second of two posts today, I previously reviewed the Deliciously Ella Apple Pear Spinach Detox Smoothie here. This post is dedicated to reviewing the Deliciously Ella Quinoa Fritters and Beet Carpaccio (found in her first cookbook). I will keep this post short and sweet as I already posted today!
- Ingredients = 4.5 stars
I am starting to like how little ingredients Deliciously Ella uses in their cooking. This had 8 ingredients for the fritters, and for the carpaccio, all with easy to find ingredients. The only reason it lost 0.5 marks is because of the almond butter, which can be not great for nut allergies (however she suggests a replacement). The recipe caters to many diets as it’s gluten free, vegan (without honey) and refined sugar free – and the beet dish is raw.
- Preparation = 4 stars
This recipe is a little more time consuming because of steaming the potato and making the quinoa, and then slicking the beets, however it is nice in that you can do some of the other steps as things cook.
- Cost = 3 stars
I would say the cost is moderate for this recipe, as almond butter, quinoa and arugula can run a little more on the expensive side, as well as gluten free flour.
- Time – 4 stars
I was impressed by how little time it ended up taking, again with all the in between steps as things cook
- Appearance – 4.5 stars
Really liked the appearance of this recipe, the bright orange and red with green was breathtaking, and I love the look of mandolin sliced beets.
- Taste and Texture – 4 stars
I found the fritters a little on the bland side, but was blown away by the Carpaccio, so the score evened out. The bit of vinegar with the sweetness and the bitterness of arugula was such a great combo.
- Satiety Level – 5 stars
This was incredibly filling, the quinoa fritters have a bit more of a higher protein count – highest for the week. I was definitely satisfied after this meal (see nutritional info)
- Longevity – 4.5 stars
This is a recipe that can be kept sitting in the fridge for a few days (however I would leave the arugula out of the Carpaccio until the end) and the fritters are great in the freezer to be defrosted as needed.
Overall, this recipe scores an 83%.
Has anyone else made this recipe? If so, please comment! I would be interested to see what you think.
