an Instagrammable lifestyle, rather than achievable at home.
She’s mindful that, when healthy food exploded, it became too connected to exotic ingredients, the superfood powders and things – that are not accessible.” But she’s also unshakeable that something needs to be done to tackle the increases in health issues resulting from lifestyle-related diseases and obesity.
And if posting pretty pictures of vegetables on the ‘gram encourages people to eat more greens, then where’s the harm? “When you’re at home, there’s no expectation that food needs to look that beautiful, but we know that people aren’t eating their vegetables, so how are we going to get them to do it? We’ve got to get them to seem more appealing,” says Ella. “And we do eat with our eyes.”
The Plant-Based Cookbook, she says, focuses on using ingredients people are already comfortable with, and are very much supermarket staples.
She’s firm, though, in doing her absolute best to not sound preachy: “I changed my diet for me because it allowed me to manage a chronic illness, and everyone’s got to do what works for them,” says Ella. There’s no right and wrong way of doing it, but there are nice ways to get more vegetables into your diet.
“I’m a big believer in the concept that, for anything to be sustainable, it has to be enjoyable.
“So you’ve got to make it interesting, you’ve got to make it colourful, you’ve got to make it abundant,” and, she adds, “you’ve got to make it delicious.”