Sharing KGHypnobirthing with Deliciously Ella
I was delighted to be invited to the home of Ella and her husband Matt, respectively founder and CEO of Deliciously Ella, to run private sessions of the full 12-hour KGHypnobirthing parents’ course. Deliciously Ella is a brand which is known for healthy eating, with a focus on promoting plant-based living. It therefore comes as no surprise that Ella would like a pregnancy and birth which is as natural and as comfortable as it can be. Of course, this doesn’t just happen, it is like the recipes and products which Ella has created, it is all about planning, preparation and practice.
During the first day, we covered the evidence behind KGHypnobirthing, as well as the breathing and techniques to achieve the best possible birth. On the second day we looked deeper into how to apply this knowledge during labour, how to work with medical caregivers and we learnt how to apply the techniques we had covered in the previous session at the birth. We looked at why listening to your body and being aware of your choices is the very best start in life for baby as well as for you as parents, whatever may happen on the day.
Just like the Deliciously Ella approach to food, KGHypnobirthing is about a specific mindset which is focussed on asking questions, supporting the body naturally and practising relaxations so that the body knows what to do when the time comes to have your baby.
The KGHypnobirthing parents’ course is most beneficial when it is taught face-to-face as you can ask questions and tailor it to how you would like the birth of your baby to be. I teach at St Thomas’ Hospital in London every month, but if this is too far away for you to travel to, we have an online parents’ course. We have trained many wonderful KGHypnobirthing teachers who offer the full KGH parents’ course in various locations across the country and internationally – find one local to you on the ‘find a teacher’ page.
Deliciously Ella Recipes
Ella has shared with us some of her favourite recipes she has been enjoying whilst she is pregnant:
Apple & Raisin Overnight OatsServes 1
- 80g oats, about 1 cup
- 1 red apple, grated
- 1 ripe banana
- 375ml almond milk, about 1 1/2 cups,
- 2 tbsp maple syrup
- 1 tbsp chia seeds
- Handful pumpkin seeds
- Handful raisins
Start by slicing up the banana, then place in a mixing bowl with the almond milk and mash them together with a fork. Add in the rest of the ingredients and stir together.
Place the bowl in the fridge and allow it to thicken overnight before enjoying.
Smoky Black Bean StewServes 4
- X2 400g cans black beans, drained
- 1 large red onion, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 tablespoon almond butter
- X1 400g tin tinned tomatoes
- 1 tablespoon tomato puree
- Juice of lime
- Handful of fresh coriander, chopped
- Sea salt to taste
Place a pan over a medium heat and add a drizzle of olive oil. Once warm, add the salt, onion and garlic and cook for 5-10 minutes until soft.
Add the smoked paprika and cumin, cook for 2 minutes, before adding the almond butter, tomato puree, black beans, lime juice and tinned tomatoes - bring to the boil, before reducing the temperature and leaving to simmer for 15 minutes.
Sprinkle with fresh coriander before serving.
Sweet Potato & Miso DipMakes 1 large bowl
- 1 large sweet potato, peeled and cut into small pieces
- 1x400g tin of chickpeas, drained and rinsed
- 6 tablespoons of olive oil
- 1 teaspoon of tahini
- 1 teaspoon almond butter
- 1 teaspoon of apple cider vinegar
- Juice of 1/2 lemon
- 2 tablespoons of water
- 1 teaspoon brown miso paste
Steam or boil the sweet potato for 10-15 minutes, until the chunks are really soft and easy to mash with a fork. Once the sweet potato is cooked, drain and leave to one side.
Place the sweet potato into a food processor, with the rest of the ingredients, except the water. Blend until smooth and creamy, adding a little water if it feels a little thick.
Tip: This dish is delicious served warm, but you can also enjoy it at room temperature.
Apricot & Coconut BitesMakes 1 tray of balls
- 400g dried apricots
- 1 cup desiccated coconut
- 100g pumpkin seeds
- 100g porridge oats
- 2 tablespoons maple syrup
Place all of the ingredients into a food processor.
Pulse until the mixture comes together to form a paste, you still want some bigger chunks in this mixture.
Spoon out equal amounts of the mixture and mould into ball shapes using your hands and place into the fridge.
To find out more about Deliciously Ella we recommend you follow her on Instagram where she regularly shares delicious food ideas.