Deliciously Ella(@deliciouslyella) 인스타그램 상세 프로필 분석: 팔로워 2,467,027, 참여율 0.21%

Just a little reminder that when you find a lifestyle that’s sustainable, that’s wellness. When looking after your mind and body feels balanced, celebratory, delicious and full of abundance and colour, that’s wellness 💞 It’s not all or nothing, it’s not a life of deprivation; it’s nourishment, self-compassion and remembering that it’s what you do for decades, not on any given day, that matters✨

🍓🍓Summer Strawberry Loaf🍓 Nothing says summer quite like a strawberry loaf packed with seasonal fruit and fresh lemon. This is one of those simple recipes you’ll come back to all season long - just 10 minutes of hands-on time, no complicated steps, and the most delicious result. Even better, you can adapt this around whatever you have in your fridge. Swap the strawberries for raspberries, blueberries or whatever summer berries you have to hand. Makes 1 loaf 400g strawberries, quartered
160g white spelt flour (or use plain white flour; + extra to dust the strawberries)
160g porridge oats (not jumbo)
160g ground almonds
1 teaspoon baking powder 1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon ½ teaspoon fine sea salt
100g poppy seeds
100g coconut sugar
350ml soya milk
5½ tablespoons olive oil
2 teaspoons vanilla bean paste
1 lemon 1. Preheat the oven to 160°C fan / 350°F. Line a 1kg / 2 lb loaf tin with baking parchment. 2. Reserve a handful of strawberries to decorate and put the remainder in a small bowl; dust with a little flour (this will stop them sinking to the bottom during cooking) and set aside. 3. Sift the flour into a large bowl, then add the oats, ground almonds, baking powder, bicarbonate of soda, ground cinnamon, salt and poppy seeds. Stir together until combined. 4. In a separate bowl or a jug, whisk together the coconut sugar, soya milk, olive oil, vanilla bean paste and lemon zest. 5. Make a well in the centre of the dry ingredients; pour in the wet mixture and gently mix together until just combined. Fold through the strawberries then pour the mixture into the tin; decorate with the reserved strawberries. 6. Bake for 70–80 minutes until golden and a skewer inserted in the middle comes out clean (check after 70 minutes and cover the top with foil if it’s getting too brown). Remove from the oven and cool in the tin on a wire rack before serving.

🫛🫛Super-speedy Edamame Pesto Pasta 🫛🫛 Need dinner in just 10 minutes? This is such a delicious & quick win. It’s great tossed through pasta but equally delicious served on toast, as a dip mixed with yoghurt, or you used spread on a sandwich. Serves 8 100g frozen edamame beans, defrosted 100g frozen peas, defrosted 2 large handfuls of spinach, about 100g Handful of basil, about 30g 2 handfuls of pine nuts, about 100g 2 tablespoons nutritional yeast 6 tablespoons olive oil 1. Place all of the ingredients in a food processor or blender and add a generous pinch of salt; pulse for 10 seconds until evenly combined. If you prefer a smooth pesto, continue blitzing until smooth (if you’re using a blender, you may need a splash more olive oil). Season to taste with salt and pepper. 2. If you’re not using the pesto straightaway, transfer to a clean jar and cover with a little extra olive oil, then seal and store in the fridge for up to 5 days. 3. To serve with pasta, cook the pasta according to packet instructions, until al dente. Drain, reserving a mugful of cooking water and tip the cooked pasta back into the pan. Toss with the ones (1/2 of this recipe will serve 4), loosening with a splash of the reserved cooking water. Season to taste with salt and pepper.

✨May Monthly Roundup✨   Truly has felt like the start of summer here in London. And with that we’ve been enjoying all the new season has to offer, mostly, delicious in season veg and of course the glorious sunshine! 1. Strawberry & maple French toast - name a better way to start a slow weekend 🍓🍓 2. Batch cooking edamame pesto for delicious pasta dishes - this couldn’t be more perfect for those hot evenings when you can’t face much cooking🥦 3. Silky chocolate mousse (just popped the recipe up on our grid if you fancy giving it a go) 4. A very exciting delivery of our new Ginger Spiced Oat Bar to the DE office 🫚🫚 please PLEASE let us know if you try one! 5. Sticky miso-maple harissa tofu - so so yum! 6. One-pan tomato & lentil pasta - protein & fibre rich, the pasta cooks in the sauce, meaning you’re left with just one dish to wash up 😋😋 7. Roasted sweet potato & carrot salad with crispy chickpeas - such a delicious recipe for summer hosting plans, looks like you put loads of effort into it, but comes together so so easily. 8. Rocky road bites - our new favourite snack for busy days. They’re naturally rich in fibre and a source of iron and zinc too 🍫 9. Carrot, cabbage & fennel slaw with a lemony-tahini dressing - crunchy, fresh but still so satisfying 10 & 11 another moment for the mousse - you’d never know this has tofu in 🤫 12 & 13 Edamame pesto - we love this with wholewheat spaghetti 🫛 14. No knead walnut & chia bread - without a doubt our most popular recipe from the past month, and for good reason too! 15. Yellow summer curry - packed with peppers, aubergine, chickpeas & green beans 16 & 17. One-tin caponata 🍅 18. Strawberry summer loaf - feels fitting as Wimbledon is just around the corner 🍓🍓

🍓THE RECIPE YOU’VE BEEN WAITING FOR🍓🍓 We posted this a little over a month ago on our stories, and the response from you guys was crazy. So of course, we’re sharing the recipe. This is our ultimate chocolate & raspberry mousse, and it’s completely plant-based. Serves 4 200g 70% cocoa dark chocolate, finely chopped 1 pack silken tofu, about 300g 180ml almond milk 100g raspberries 1. Place the chocolate into a small pan over a low heat and cook until melted, being careful not to overcook and burn the chocolate. 2. Once melted, remove from the heat and leave to cool a little. 3. To make the mousse, place the tofu, melted chocolate and milk into a blender (or food processor) and blitz until smooth. 4. Once smooth, divide the mixture between 4 glasses, and place in the fridge to set for 4 hours or until ready to serve. 5. Once ready to serve, top with fresh raspberries.

🌞🌞Nourishing Veggie, Bean & Pesto Minestrone🌞🌞 A big bowl of minestrone is comforting no matter the weather 🤍 Filled with veggies and beans, and topped with a homemade walnut & parsley pesto that’s also delicious stirred through pasta or spread on toast later in the week. Serves 4 For the minestrone 2 tablespoons olive oil 2 large garlic gloves, finely sliced 2 onions, finely sliced 2 carrots, quartered lengthways & chopped into 2cm pieces 2 x 400g canned cannellini beans, drained & rinsed 1 tablespoon white miso paste 1 litre vegetable stock 150g short pasta 150g cavolo nero, sliced Pinch of sea salt & black pepper For the walnut & parsley pesto Handful of parsley, stalks discarded 75g walnuts, a large handful 1/4 clove garlic 4 tablespoons olive oil Pinch of dried red chilli flakes 1 pinch of sea salt 1. Warm the olive oil in a large, deep saucepan set over medium heat. Add the garlic and cook for 1-2 minutes until fragrant. 2. Add the onion, carrot & a pinch of salt. Cook for 10 minutes, stirring occasionally, until softened but not coloured. 3. Add the tomatoes, cannellini beans, miso paste and vegetable stock. Simmer for 20 minutes until slightly thickened and the carrots are tender. 4. Stir in pasta and place the cavolo nero on top (don’t worry about stirring it in), cover with a lid and cook for 10 minutes, until the pasta is al dente. 5. While the pasta is cooking, prepare the peso. Add the parsley walnuts, garlic and a pinch of salt to a mini-chopper and blitz until you have a coarse paste - you can also use a pestle and mortar. Stir in the olive oil and chilli flakes. 6. Divide the soup between bowls and spoon over the pesto. Serve with plenty of black pepper and a drizzle of extra-virgin olive oil.

PSA for our US community, something delicious is happening across NYC 🤍 We’ve partnered with @y7studio - and if you take a class at any of these four NYC locations (Greenwich Village, Flatiron, Upper East Side or Park Slope) before the 10th of June, you’ll receive a complimentary DE Oat Bar on us. Our Oat Bars are also now available to shop on Amazon in the US. Two brands, one simple mission ✨✨

🍆🍆Shawarma-spiced Aubergine Wrap 🍆🍆 The perfect dinner for evenings like this - fresh, crunchy and cooling, but still so nourishing. Warm shawarma-spiced aubergine, loads of toppings and soft wraps all layered together. So simple, but so so good. Serves 2 For the aubergine 1 aubergines, cut into bite-sized pieces 2 cloves garlic, peeled & chopped 200g cherry tomatoes, roughly chopped 1 teaspoon paprike 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 2 tablespoons flaky sea salt 1/2 tablespoon olive oil To serve 2 medium wholegrain wraps 1 large onion, thinly sliced 1 gherkins, roughly chopped 20g coriander Pinch of dried red chilli flakes 2 tablespoons hummus 1. Place the aubergine chunks in a large bowl and sprinkle over 1 tablespoon of sea salt flakes. Mix well and set aside for at least 30 minutes. 2. After 30 minutes, place a large pan over medium heat. Add the chopped garlic, tomatoes and a pinch of salt. Mix well and cook for 5-10 minutes until the tomatoes become really soft and form an almost paste-like consistency. 3. At this point, remove the aubergine chunks from the bowl and wipe off any excess salt or water. Mix the spice and aubergine through the tomato sauce. Cook again for 10-15 minutes until everything is soft. 4. To serve, place a dollop of hummus on the base of a warmed wrap, top with aubergine mixture, gherkins and red onion. Sprinkle with fresh coriander and chilli flakes.

The weather has been incredible the past couple of days, and it has us craving all the summer flavours 🌞🌞A look back in the Team DE camera roll has provided all the inspiration we need, and with that, here are a couple of our favourites: 1. Creamy herb dip with crispy shallots - creamy cashews, fresh summer herbs; perfect for dipping and spreading. Try with our Sweet Potato Crunchy Cracker Thins for the ultimate snack hour. 2. Chocolate coated almond butter dates - store in the freezer for the MOST satisfying snack 🍫 3. Keeping all the veg crunchy with plenty of ice🧊 4. ALL the plant points in this beetroot, fennel, green bean & Puy lentil salad. 5. Strawberry summer loaf, needs little to no explanation 🍓 6. Grilled sugar snap peas, lemony yoghurt, crispy garlic oil🫛🫛 7. Mixed berry smoothie, just so cooling first thing. 8. Choccy mousse - silken tofu chocolate mousse, we love with raspberries. The recipe is coming this week, we promise! 9. Classic hummus & crunchy veg - you can’t beat it on a sunny day. The BEST picnic snack 👌 10. Supercharged edamame pesto - batch cook and have to hand in fridge for when it’s too hot to cook 11. 5-a-day chopped salad- broccoli, avocado, green beans, mint, cucumber, toasted seeds 12. Butter bean & tomato panzanella 🍅🍅 13 & 14 No knead bread & summer tomatoes. Just name a better combination.

If you’ve got a little extra time this bank holiday weekend, this no-knead walnut & chia bread is well worth making 🤍 Packed with fibre, full of plant points and delicious fresh from the oven 🍅🍅 Makes 1 loaf 300g wholemeal flour 100g porridge oats 5 tablespoons chia seeds 125g walnuts, crushed 1 teaspoon fine sea salt 400ml warm water 1 x 7g sachet fast action dried yeast 1 teaspoon maple syrup 1. Line a 10 x 20 x 6cm / 4 x 8 x 3” (900g / 2 lb) loaf tin with parchment paper. 2. Place the wholemeal flour, porridge oats, chia seeds, crushed walnuts and fine sea salt into a bowl and stir to combine. 3. Pour the warm water into a jug and add the yeast and maple syrup. Use a fork to whisk and break up any clumps of yeast. 4. Pour the wet ingredients into the dry and stir to combine. The mixture will be quite wet and sloppy. 5. Scrape the mixture into your prepared loaf tin using a rubber spatula. Set aside to rise for about 45 minutes, until the dough has turned puffy and risen above the top of the loaf tin. 6. When the dough is almost fully risen, preheat the oven to 220/200 fan. 7. Place the loaf into the preheated oven and bake for 30 minutes. Then turn down the heat to 200/180 fan and bake for a further 30 minutes. 8. Remove the bread from the loaf tin and cool on a wire rack before slicing.

Hot weather calls for chocolate-coated frozen bananas ☀️🍌 The easiest freezer treat for this weekend’s sunshine. Serves 4 4 bananas 100g dark chocolate, roughly chopped 4 wooden skewers For the toppings (optional): Handful of pistachios, roughly chopped Handful of hazelnuts, roughly chopped Handful of raspberries, halved Handful of blueberries, halved 1. Line a small baking tray that will fit in your freezer with baking parchment. Peel the bananas, careful throat onto the wooden skewer and place them on the baking tray. 2. Gently melt the chocolate in the microwave set to low heat. Use a desert spoon to drizzle over the banana until completely covered and decorate with your chosen toppings - we love using raspberries, pistachios and hazelnuts. 3. Freeze for at least two hours, or until the chocolate has set and the banana has frozen.

💫💫Sweet Potato & Chickpea Curry💫💫 This is the kind of recipe we turn to when we want something warming and comforting at the end of the day. This sweet potato curry is creamy, and full of flavour, with almond butter adding a delicious nuttiness to the sauce. It’s the perfect dish to batch cook and serve up with fluffy rice or flatbreads for easy dinners throughout the week.   Serves 4   For the curry:
2 sweet potato, peeled & cut into bite-sized chunks
2 aubergine, cut into bite-sized chunks 
1x 400g tin chickpeas, drained & rinsed
1 x 400ml tin coconut milk 1 x 400g tin cherry tomatoes 1 tablespoon tamari 1 tablespoon almond butter handful of coriander, roughly chopped 
drizzle of olive oil
pinch of flaky sea salt

For the curry paste:
2 tablespoons olive oil
1 thumb-sized piece ginger, roughly chopped
2 cloves garlic, peeled 1 onion, roughly chopped 
1 tablespoon curry powder
1 teaspoon ground turmeric   Method:   1. Preheat the oven to 180°C fan / 390°F. 2. Place the sweet potato and aubergine on a baking tray, drizzle with olive oil and add a pinch of salt. Roast for 30–35 minutes until tender and golden. Remove from the oven and set aside. 3. Add the curry paste ingredients to a mini-chopped or high-speed blender; blitz to form a smooth paste. 4. Warm a large sauté pan over medium–low heat. Add the curry paste and cook for 15–20 minutes, stirring frequently, until fragrant. 5. Next, add the chickpeas, coconut milk, tinned cherry tomatoes, tamari and almond butter. Cover with a lid and simmer for leave to simmer for 15–20 minutes. 6. Stir through the roasted sweet potatoes and aubergine and warm gently for a few minutes. Scatter over the coriander leaves before serving.