A little update on my yoga teacher training 🧘♀️ Six years ago I wrote my first blog post on Deliciously Ella. The idea was to help myself learn to cook, but as I fell in love with plant based cooking and started to see the positive effects it had on my life I became passionate about sharing what I was learning in the hope that it could have a positive impact on other people’s lives too. The same thing seems to be happening with yoga now. I wasn’t sure whether I wanted to do the teacher training to deepen my own practice or to share it, I wasn’t sure whether teaching something physical would come naturally to me or if I’d feel comfortable doing it, but within a day or two I felt so connected to it and I can’t tell you how much I want to share it. It’s been an intense week and my muscles are definitely sore, but I’ve felt happier than I have in a while. I feel that I’m back where I want to be, learning and growing so that I can share that with you all. It’s been a bit of a test of letting go stepping out the office in this way, being disconnected from my phone and my emails most of the day, but there’s no one I trust more than Matt and in creating this space in our roles I hope we can achieve so much more for this community too and bring you so much more. For those asking I’m doing my 200hour course with Yoga London, and it’s the intensive one month one, so I’m there 9-6 Monday to Friday for a month ❤️❤️❤️ Would you guys want me to start doing things like our yoga brunches again, or videos online? 💁🏻♀️
Lunchbox series day 2 🧘♀️ I’m making these in the mornings so they’re all doable in about twenty mins, while you have your morning coffee and answer your emails - this morning I did that with a face mask on and feeling 💃 now! I used some of last nights cabbage, which is sliced red cabbage roasted at about 200C for 15-20 minuets with a drizzle of maple, miso, olive oil and salt. I then sliced my mushrooms and let them marinate in a dressing of lemon juice, olive oil, sesame oil, tamari, miso and salt so they softened and got all juicy while my noodles cooked. Once the noodles had cooled I stirred them into the mushroom dressing with my cabbage and a big handful of rocket ✨ So for this you’ll need - 5 mushrooms, 1 portion noodles, big handful of rocket or spinach, 1/4 of a red cabbage and miso, tamari, sesame oil, lemon, olive oil, maple and salt. I didn’t measure my dressing but it’s about a teaspoon of each and I just drizzled it in and topped up the flavours that needed a little more 😎
Thank you so much for all your lovely words on my post about day one of yoga teacher training ❤️❤️❤️ Do you guys want to hear how it’s going throughout? Let me know and I can share little details of what I’m learning with you ✨ In other news, the new app update is making us so happy, so many new recipes for you guys and these little mango banana overnight oat pots are 💥 Going to make them tonight to have something easy for my mornings this week!
Shall we start a packed lunch series? 🙋🏻♀️ I’m going to be making one every day for the next month while I’m at yoga school so I’ll share all the recipes with you if you want them. This one took about 20 mins this morning using: 1 tin of chickpeas, 5 big mushrooms, a small avocado, big handful of spinach, a sprinkling of mustard seeds, drizzle of sesame oil, rice vinegar, tamari, olive oil, salt and a squeeze of lemon. I roasted the chickpeas with olive oil and salt for 20 mins at 200C until they went crunchy, while they cooked them I sautéed my mushrooms with the mustard seeds, sesame oil, tamari and rice vinegar. Once those and the chickpeas had cooled I mixed them with the chunks of avo, added a squeeze of lemon and we’re ready to go 🤗 Do you guys want to see more of these? I know they’re not fancy but I wondered if they were useful?
Off to school 🤓 I’m starting my yoga teacher training today 🧘♀️ Ive wanted to do this for a while now but the fear of not being good enough and finding a way to balance it with work always held me back. Last night I got really nervous and couldn’t sleep worrying about whether this was a silly idea and that being out the office for five weeks was mad. Then I started worrying that I won’t be a good teacher, that I would be the worst in my class and whether I’d make any friends. Amazing how negative thought patterns work, each one adding to the next. Pushing the fear to the back of my mind this morning though and focusing on a month of learning and growing. Matt and @mr_austin_mills are in charge of the office and I’m hoping to learn more about a practice that has changed my life completely. I credit so much of my growth as a person and happiness to my yoga practice and the peace that it’s created in me and I can’t wait to share more of that with you soon. Happy Monday everyone ❤️❤️❤️
Creamy mushrooms with stir fried spring onion, paprika and turmeric tofu on toast with avocado. Fifteen minutes, really easy and so yum. Fab for a speedy Sunday night or as part of brunch. The full video just went on our YouTube channel, you’ll get a new video there every Sunday at six and you’ll need the below to get cooking... For the Creamy Mushrooms -200g mushrooms - 1/2 red onion - 1 clove of garlic - sprinkling of dried oregano - sprinkling of dried thyme - 1 tablespoon of plain yoghurt (I used coyo) - Olive oil - Salt and pepper For the tofu - 1 white onion - 2 cloves of garlic - a handful of spring onions - 1 fresh chilli - 1 tablespoon of tamari - 1 teaspoon of ground turmeric - 1 teaspoon of smoky paprika - 1 block of firm tofu - Olive oil - Salt and pepper
Chickpea, chilli and chive pancakes ✨ Five minute lunch of a busy but beautiful Friday 💥 All you need is some gram (chickpea) flour, water, chives, chilli, lemon and salt and it literally takes 5 mins from start to finish. Just chop the chilli and chive, whisk the flour with the water, squeeze the lemon in add the salt, chilli and chives then heat a pan, pour the mix in and let it cook for about 2 mins on each side. Recipe with the video is on our YouTube 😘
Three years since I started working with this angel. He’s empowered and supported me, helped me shape my vision of making vegetables cool, and thrown his heart and soul in to growing Deliciously Ella beyond my wildest dreams. He likes to stay more under the radar but he’s the engine behind what we do and the best CEO our company could ever have. Thank you my love ❤️❤️❤️
This creamy kale ceaser with chunks of avo, crunchy baked chickpeas, lentils and my dressing of dreams - cashews, almond milk, cider vinegar, mustard, nutritional yeast, roasted garlic and salt is making me so 🤗🤗🤗 Shall we get this into the deli ASAP? 🙋🏻♀️
Creamy mushroom, sage, red onion and spinach pasta with basil, garlic lemon ✨ Ten minute meal and so yum. Just a little inspiration for you today ❤️ Recipe on our app, which we’re just starting a big project on to make it even better for you and I’d so love to hear what you want there... recipes, meal planners, shopping lists etc. Please let me know so I can bring you what you need!
Cauliflower and red lentil dahl with apricots, baby spinach and carrots cooked in a pot of coconut milk with curry powder, smoked paprika and mustard seeds and topped with crunchy toasted almonds 🤗 Feels good to be cooking something a little warmer today with the heat wave slowing down a little ✨The recipe for this beauty will be in The Cookbook for you all, just six weeks to go now - half price order link in our bio 😘