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✨

From drab to fab 😋 I love taking something simple like a cauliflower and transforming it into a show stopper. It looks and tastes 10/10, but it’s actually v easy. Quickly boiling it means it cooks through perfectly, so you don’t get charred edges and raw middles. The herby dressing would be perfect on any salad/grain bowl too, so you can always double up on that for later in the week. Here’s how to make it: - 1 medium head cauliflower, leaves trimmed - ¼ teaspoon ground turmeric - ½ teaspoon garlic powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ¼ teaspoon ground black pepper - ½ teaspoon sea salt - 2 tablespoons olive oil For the herby tahini sauce - 1 clove garlic, peeled - 20g fresh flat-leaf parsley - 30g fresh chives - 30g fresh coriander - ¼ teaspoon fine sea salt - 1 lemon, juiced - 4 tablespoons tahini - 1 tablespoon maple - 2 tablespoons olive oil 1. Place the whole cauliflower into a saucepan large enough to hold it comfortably, cover with cold water and add a generous pinch of salt. Bring to a rolling boil and leave to cook for 5 minutes. Then use a large slotted spoon to carefully remove the cauliflower onto a baking tray — it will be soft at the edges but still sturdy and whole. Leave to steam dry for 10 minutes, then carefully pour away any excess water that has seeped out onto the baking tray and pat dry with kitchen towel if needed. 2. While the cauliflower is steam drying, preheat the oven to 220°C / 200°C fan / 430°F. Place the turmeric, garlic powder, cumin, smoked paprika, black pepper, salt and olive oil into a small bowl and whisk to combine. 3. Use your hands or a pastry brush or clean hands to brush the spice mix all over the cauliflower. Then place the cauliflower into the preheated oven and bake for 20 minutes. 4. While the cauliflower is roasting, make the herby tahini sauce. Place all of the chopped herbs into a blender, reserving a small amount of each for garnish, alongside the salt, lemon juice, tahini, salt and olive oil, plus 4–5 tablespoons of water and blend until smooth. Adjust the seasoning to taste. 5. Serve the cauliflower drizzled with the tahini sauce and sprinkled with the reserved fresh herbs.

For the salad: - 2 large sweet potatoes, in bite size pieces - 1 can of chickpeas, drained and rinsed - 1 teaspoon of ground cumin - 1 teaspoon of paprika - 200g kale - Pinch of chilli flakes - Drizzle of olive oil - Salt and pepper - Fresh parsley For the dressing - 150g cashews - 2 cloves of roasted garlic - 6 tablespoons of almond/oat milk - 1 tablespoon of nutritional yeast - 2 teaspoons of dijon mustard - Juice of 1 lemon - Pinch of salt This recipe is from our well-being app; feel better 🌱 With 800 other delicious, plant-based recipes ✨

Recently ✨ 1. Princesses at the pumpkin patch 🎃 2. Cosy new soups on the shelf, making these colder days much better! 3. Weekend beach trips with my more plants cap, always a bit of DE with me✨ 4. Walnut & mushroom ragu, such a good recipe. I always make this for people who are a little sceptical about a plant-based meal! 5. With our golden tagliolini. Best pasta ever. As it’s so thin it coats the pasta perfectly 6. A pretend birthday for Skye’s school teddy bear. We made her chocolate chip brownies 😋 7. Chocolate spread. A mum win, such an upgrade from the OG spreads (57% sugar versus our >5% agave) 8. This one 🍫 9. Obligatory family Waitrose trip, a weekend staple to see how our products are looking! 10. Our @thrivemarket launch - first steps to DE 🇺🇸🇺🇸🇺🇸

Save this sweet potato & lentil cottage pie for something nourishing and comforting ✨🌱 - 3 sweet potatoes, peeled & cut into bite-sized pieces - 3 carrots, peeled & chopped - 1 tablespoon nutritional yeast(+ extra for sprinkling) - dash of almond milk - 1 onion, peeled & diced - 3 cloves garlic, peeled & chopped - 200g chestnut mushrooms, sliced - 1 heaped teaspoon ground cumin - 1 heaped teaspoon paprika - 1 x 400g tin cooked green lentils - 2 tablespoons tomato purée - ¼ litre vegetable stock, boiling - 2 x 400g tins chopped tomatoes - Salt and pepper Here’s what to do: https://www.deliciouslyella.com/recipes/sweet-potato-and-lentil-cottage-pie

🌱 Premium members get 15% off every order. 🌱 Goodbye bulk buying. Now you can order as much or as little as you like. 🌱 New exclusive premium members only merch. 🌱 New to the shop this month, Swiss-made chocolate, Salted peanuts, Kombucha   🌱 Free delivery over £35 (free delivery over €60 in the EU and a flat $4.99 shipping for US customers no matter where you live, and delivery within 7 days  )    Want 15% off and more? Only premium yearly members unlock access to perks such as discounts, merch, first look at new products and event tickets. Try the world’s leading plant-based platform today. 7-day free trial, cancel anytime  deliciouslyella.com

High protein veggie bolognese 🌱 The one recipe I always have in my freezer! I must have a dozen freezer bags of it at any one time. The whole family eat it on repeat! It’s packed with goodness, super easy to make and my kids love it too. The ultimate batch cooking recipe. * 2 tablespoons olive oil * 1 large onion * 2 carrot * 2 sticks of celery * 4 large clove garlic * 1 teaspoon mixed dried herbs * 2 tablespoons tomato purée * 2 bay leaves * 1 x 400g tin brown lentils * 1 x 400g tin cannellini beans * 2 x 400g tins chopped tomatoes * 1 block firm tofu * 1 tablespoon maple syrup * 1 teaspoon tamari * 1 bag spinach * large handful of basil * pinch of sea salt & black pepper Here’s where to find all the details: https://www.deliciouslyella.com/recipes/high-protein-tofu-bolognese/

10 delicious recipes to try this week! 1. Creamy kale & sweet potato salad. A classic, one of our most popular recipes ever. The dressing is so good, you’ll be making it every week from here on out. 2. Roasted squash pasta with crispy paprika crumbs. Brand new this week, super creamy, the perfect autumn comfort food. 3. Our ‘Netflix’ Sri Lankan curry. This appeared on the Zac Efron show ‘Down to Earth’ and went viral, it’s really easy to make and everyone loves it. The perfect recipe to make for friends. 4. Pea & pistachio pasta. An easy 15-minute recipe that gives the classic pesto pasta a twist. The recipe calls for asparagus, but you can swap that for any seasonal green. 6. Tandoori tofu tray bake. A super colourful, flavoursome, protein packed recipe. Delicious served with a little coconut yoghurt. 7. Pesto lasagne. The best kind of comfort food. Something to make this weekend. 5. Fiery noodles. Another 15-minute recipe that works brilliant mid-week. Packed with veggies, this punchy stir-fry style dish is a classic. 8. Roasted cauliflower with butter bean mash. A nice upgrade from a classic potato mash, that’s packed with goodness and works well when you want something comforting but a little lighter. 9. Creamy roasted squash dahl. Another of our most popular ever recipes that you’ll want to make on repeat. Plus the leftovers are absolutely delicious. 10. Veggie fried rice with maple & sesame tofu. Brand new this week, packed with plant protein and lots of veggies. Simple and flavoursome. Head to deliciouslyella.com for all the recipes 💞

A creamy, nourishing, batch-cooker recipe packed with goodness. Definitely save this roasted broccoli & peanut stew for a chilly evening this week. Top tip: double up on the shallot, garlic, ginger and chilli curry paste, and use the other half to pack a punch in soups and curries. For the curry - 1 head broccoli - 2 tablespoons olive oil - 1 x 400g tin butter beans - 1 x 400g tin chopped tomatoes - 400ml vegetable stock - 3 heaped tablespoons crunchy peanut butter - 3 large handfuls of spinach - 1 lemon - 1 bunch of coriander - 4 spring onion - small chunk of ginger - pinch of sea salt & black pepper For the curry paste 
- 2 shallot
- 4 cloves garlic
- 1 x 3cm piece ginger
- 2–3 finger chilli
- 2 teaspoons curry powder 
- 1 teaspoon smoked paprika - pinch of sea salt & black pepper All the details on deliciouslyella.com, link in our bio 🌱

14 plants cooked in 14 different ways 🌱 Taking simple ingredients like broccoli or beetroot and turning them into something special. That’s the premise of our new menu at Plants. The ultimate homage to veggies and just how delicious they can be ✨✨✨ Here’s a little peak at what’s coming and our celebratory team dinner last night to christen the new menu 🌱

New! So excited to say three brand new Plants soups launch this week. With 2 of your 5-a-day, these plant-based soups are packed with goodness, making them the perfect speedy autumn meal ✨🌱   For the three flavours we’ve got 🌱 Creamy Carrot & Butter Bean Soup with a hint of ginger 🌱 Rich Tomato & Fennel Soup with a hint of chilli 🌱 Garden Pea & Mint Soup with white beans & basil (this one is high in protein)    Look out for them in @waitrose this week and please send us any pics of them on shelf if you see them 👀

DE takes Switzerland! Whenever I come back from trips like this I think, yes we can do it, we can build the worlds biggest plant-based platform. And we can do that because of you and your support. I’m a little speechless at how generous everyone was, the stories you shared and the way that you relate to what we do. If I’m totally honest, I used to have extreme imposter syndrome at these sorts of events. I just couldn’t believe anyone would take so much time out of their day to come and see me. It’s taken me almost ten years to ditch that guilt and overwhelm, and instead learn to enjoy it, to let the surreal nature of what we’re building together soak in and embrace the extraordinary gratitude that I have for each and every one of the people that came. I cried a couple of times, hugged almost 1,000 people and took a hundred photos of DE oat bars, which are everywhere in Switzerland! So, thank you thank you. What a week. Switzerland and the US. Where to next? 😎