Deliciously Ella founder reveals how a vegan diet ‘cured’ her chronic health issues

The famous British food writer and entrepreneur says her health journey has made her “realize the power of finding purpose”.

Ella Mills, aka Deliciously Ella, has revealed how her decision to go vegan has done wonders for her health and given her purpose in life.

She recently celebrated a milestone marking 10 years since she embraced a plant-based lifestyle and posted her first recipe on her Deliciously Ella blog.

The Mills Health Trail

Mills was just 21 when she was diagnosed with postural tachycardia syndrome – a nervous system condition that left her housebound.

In a recent Zoom call interview with The Independentshe revealed: “I had a lot of digestive issues, I had chronic fatigue, chronic pain, I had a constant UTI for four years.”

She recalls: “I was on antibiotics, I went to the hospital for antibiotic drops, I was on steroids, I tried beta blockers…

“I just hit absolute bottom with my physical health, but also with my mental health.”

Mills was so ill that she could often barely get out of bed. In a separate space podcast with Jason Wachob, she recalled spending hours watching reality shows and browsing her friends’ Facebook feeds.

Increasingly depressed, she decided there had to be a better way. While searching for solutions, she came across an online resource on the power of food and lifestyle to heal and began exploring a plant-based diet.

Mills was able to come off her medication within two years, which set the ball rolling not only for her healing journey, but also for her to become the successful influencer behind the Deliciously Ella brand.

Deliciously Ella

Mills is now a businesswoman with seven cookbooks (including the UK’s first best-selling cookbook), an app, a restaurant and a range of supermarket products in more than 5,500 stores. This year, his brand is ready to enter international markets starting with Austria and Germany and the United States later.

She has over 2.1 million followers on Instagram where she mainly posts recipes, in addition to sharing snippets of her trip.

Reflecting on her phenomenal success, Mills in her interview said, “I think I realized the power of finding purpose.

“It totally transformed everything I do – that feeling of excitement around a meaning. I was really surprised how much it changed me.

She added: “I obviously started Deliciously Ella for my own purposes, but I’ve always been really passionate about being helpful to people. It’s about trying to genuinely provide goods and services. which are useful.

“How to Go Vegetarian: A Definitive Guide for You and Your Family”

In her quest to be helpful and provide helpful service, Mills released her latest book titled “How To Go Plant-Based: A Definitive Guide For You And Your Family”. It contains advice from top doctors, nutrition experts and a psychologist, as well as 100 easy recipes.

The aim of the new book is to “bust” and “bust common myths” around eating plants and help people who want to embrace the lifestyle but are confused when it comes to choosing vegetable alternatives to replace meat in their diets.

“I think what we’ve really seen over the last few years is you now have this huge chunk of the population that identifies as flexitarian, or tries to be more plant-based,” said Mills.

“There are obviously so many myths and so many concerns, you know, do you need to take supplements? How do you get protein? How do you get calcium? Can I do this safely when I’m pregnant? Can my children do it? And my teenagers?

Along with the answers to these questions, Mills also highlighted the approach that plant-based living does not mean taking an “all or nothing” position.

“I said in my very first book in 2015 that you had to adapt recipes to make them work for you, and I stand by that seven years later,” she said.

“The only change since then is that I feel like I have a better understanding of how to make our recipes work in your life.”

That’s why Mills formulated her book to eliminate some of the most common stumbling blocks such as taste, preferences, cost, and complicated meal preparations.

“I know that the biggest obstacles are the lack of time; nervousness about what a balanced, healthy plant-based meal looks like; a concern about costs; a question of whether the diet will be interesting enough given that it does not include all food groups; and a lack of confidence in the kitchen. Overcoming each of them was central to the creation of this book,” she concluded.

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