Deliciously Ella…My Day In Food
Ella Mills, the author, chef and entrepreneur behind plant-based powerhouse, Deliciously Ella, divulges her vegan meal secrets and shares an insight into her diet for a day…
Good morning, Ella! What is the first thing you’ve eaten today?
I had our instant bircher muesli, which is a mix of finely milled oats, dried raspberries, chunks of apple, sunflower seeds and chia seeds. I added some coconut milk, waiting a minute or so for it to go creamy, then added a spoonful of almond butter and dried apricots. It took two minutes and tasted so good – it’s my go-to. I mix up the toppings and love adding banana slices, jam and a sprinkling of granola, too.
When did your passion for food start and why?
In 2011, at the end of my second year at university, I suddenly got ill, and after four months in and out of hospital I was diagnosed with a condition called Postural Tachycardia Syndrome, which affected the functioning of my autonomic nervous system – I struggled to control my heart rate and blood pressure, and faced digestive issues, chronic fatigue, a host of infections and a selection of other symptoms. I spent most of the next year in bed taking a host of medication, which sadly didn’t work. I hit a real rock bottom, both mentally and physically, about a year later, and started to look at other avenues to explore. I became interested in the power of diet and lifestyle and began experimenting with plant-based cooking. I fell in love with the flavours, colours, textures and all-round deliciousness of it really quickly, and it’s become my passion ever since.
What three tools could you not live without?
Blender: I love making different types of pestos, hummus and easy dips using this, as well as quick soups and smoothies.
Food processor: I love my processor – it’s brilliant for snacks like energy balls; homemade almond, peanut, cashew butters; and for the base of lots of baking recipes.
A great spice rack: I think a range of spices is the key to tasty cooking.
Do you snack through the day?
And if so, what do you have? I do; we make loads of snacks, so the office is filled with them, which is a dream! My go-to is our nut butter balls – I love the cacao and almond one with the creamy almond butter centre, and our coconut and apricot oat bar, which is also the best on-the-go breakfast. Do you prefer a big lunch, or something light? I normally eat something lighter, as we’re often recipe testing during the day, and work tends to be pretty busy. I like spending time over my dinner and sitting down to a big meal.
What’s on the menu for dinner?
For a mid-week supper I do something easy like our five bean chilli. It’s so simple, uses kitchen cupboard ingredients, and is perfect for batch cooking. I sauté garlic, celery and onion before adding fresh chilli, rosemary, thyme and tomato purée, then I simmer the beans with a splash of maple syrup, tinned tomatoes and black pepper until it forms a thick consistency. I love this with our homemade corn bread when I make it for friends, and when I’m on my own I serve it in a jacket potato with wilted spinach and a dollop of coconut yoghurt, or with brown rice and a squeeze of lime. It’s my favourite recipe from Deliciously Ella: The Cookbook
More from Vegetarian blog
Plastic-free beauty brands that should be on your radar
Ditching plastic has never been this easy
ADVERTISEMENT FEATURE
How to support your sleep during lockdown
Make these easy steps part of your daily routine for a restful night's sleep
Adidas announces plans to eliminate plastic for good
The sportswear giant unveils a new shoe made from plastic waste and makes further commitments for the future
7 healthy drinks to keep you refreshed this summer
Ditch the sugar-laden sodas and smoothies in favour of these healthy alternatives
New vegan ‘smoked salmon’ offers plant-based alternative to fish
Musclefood.com's recipe kit lets you make your own smoked salmon made of carrots
