Award-winning food blogger Ella Woodward glows with good health.
But it was a different story when, aged just 18, she was diagnosed with postural tachycardia syndrome (PoTS), which affects the autonomic nervous system and causes symptoms like severe palpitations, headaches and dizziness when standing up,
Woodward found traditional treatments only went so far, so to try and feel better, she gradually cut out meat, dairy, sugar and processed food. She noticed a difference within a few weeks and after 18 months she finally felt she could say she really felt better. Her blog – deliciouslyella.com - now has a loyal following. Here’s a recipe to try.
Preheat the oven to 200C (fan 180C).Slice the aubergines into thin strips about 7.5mm thick.
Place the strips on a baking tray with a generous amount of olive oil, the dried herbs, salt and pepper. Bake for 20 minutes.
About five minutes before the aubergines finish, place the spinach into a large frying pan with a little olive oil, salt and pepper and allow it to wilt. Once it’s wilted, add the tahini, lime juice and sun-dried tomatoes.
In a separate pan, toast the pine nuts for a minute or two, being sure not to let them burn – they don’t need any oil to cook as they contain enough of their own oil.
Add the aubergine and pine nuts to the spinach pan and mix well before serving.