Experimenting in the kitchen with different fruits can be exciting and challenging. For me, playing with the New Zealand Feijoa fruit has been incredibly fun. Coming from South Africa, I had never ever heard of such fruit, never mind tasting it. So I was ‘over the moon’ excited to try out this cute little odd shaped fruit, especially being someone who loves trying different fruits and vegetables. I instantly fell in love with the flavor, and that was me, hooked 🙂 So you can imagine how happy I was when a lovely friend blessed me with a whole bag full of the funny little fruits, straight off the tree from her friends farm. So incredibly grateful was I!
Having literally zero carbon footprint, and falling into the ‘eat local’ where possible category, I had to put my thinking cap on to decide what I’d make with so many delicious Feijoa’s. I came up with a tasty muffin recipe. Best of all it’s vegan friendly, gluten free, refined sugar free and dairy free! Whoop whoop!!! Continue reading
Yum! Yum! Yum! I seriously cannot get enough of this dish! I’ve always been fond of cauliflower, and these days there is so much you can do with it. From cauli-rice to cauli-pizza bases, the possibilities are endless with this versatile cruciferous vegetable. I remember growing up, whenever we had a roast dinner (blegh) my mum would make her famous Cauliflower Cheese. She made it so well and it was always a hit on the dinner table. So, I decided to try and replicate her dish, by giving it a healthy, vegan twist to satisfy my cravings.
I absolutely love it when recipes just work! And this one really really does! It is so delicious! The star of this dish is the ‘cheese’ sauce, and the main ingredient that stands out the most is the nutritional yeast. Nutritional yeast is a pure strain of yeast that adds a cheesy and nutty flavor to vegan and vegetarian dishes. Continue reading
This recipe is just a slightly updated recipe to my previous Homemade Muesli recipe, which you can find here. I think breakfast has to be one of my favorite meals of the day. I always look forward to it, and this breakfast granola is one of the best!
This recipe has similar ingredients, but with a few tweaked additions. Firstly I added a bunch of fresh grated ginger, which lifts the flavor to high heights. I love the taste of ginger, especially when it’s mixed with cinnamon. Ginger is such a great digestion aid, so it’s perfect to get this in your belly at the beginning of the day. Continue reading
I was so ‘over-the-moon happy’ when I experimented with making this rice dish, as it turned out so damn tasty! If you’re new to healthy eating, you’ll agree that sometimes brown rice can taste a bit bland and husky. I decided to mix things up a bit and see if I could make brown rice more palatable to those who aren’t used to it. I, myself, absolutely love the taste of brown rice, but I know for some it can be difficult to change and adapt to healthy eating, and so I’m here to make it that much easier for you 🙂
Okay, so the trick with this dish, as you may have already guessed, is the coconut rice. I achieved this by slowly cooking brown rice with half quantities of water and coconut cream. Granted I did use a rice cooker, but slow cooked on a stove top will also work fine. Continue reading
In the early days of my lifestyle shift, I completely disregarded salad dressings. With every salad that was order on a dinner out, my request would always be “No dressing, please”. Most of the salads at restaurants were drenched in oily, tasteless dressings that were (most probably) laden with sugar, preservatives and who knows what other additives. My salads that I’d make at home would either be naked, or drizzled with fresh lemon or orange juice, but never a full on salad dressing. Lately, however, I have been more adventurous, and have been experimenting with dressings and sauces, and balancing the flavors allowing them to complement a dish, rather than over power it.
This dressing is too delicious. I love it’s elegance, and how it instantly smartens up and dish. Just like dressing up an outfit with a smart blazer, or changing flat shoes for heels, just adds a bit of schjusch, this dressing will add a bit of ‘posh-to-your-nosh’. Continue reading
The world of raw food is so diverse, and really can be so artistic. I often sit scrolling the internet for inspiration, and my mind is often blown at what people can create with raw food. Now I don’t mean raw as in salmonella raw, I mean food that hasn’t been heated over 47degrees C (I think) and no nutrients or natural enzymes of the food have been damaged due to heat. I myself don’t follow a fully raw diet at all. I find what feels good with my body, and my body likes warm foods. I do, although, like to keep between 60% and 80% of my diet raw, which includes fruits, vegetables, nuts, etc.
So one of my main fascinations with the raw food diet, is the raw desserts. Oh my goodness me! have I seen some A-M-A-Z-I-N-G creations! I got incredibly inspired, and created this super delicious raw vegan cheesecake, which sent my taste buds on a high of note! Continue reading
A couple of posts ago, you’d see our Adventure to Picton, New Zealand, and on this adventure we managed to find a massive stretch of Banana Passion Fruit vines. Now while we were there, there weren’t many to be found, ripe and on the ground. We did, however, find a few and I at least got to taste this delicious fruit for the first time. One of my lovely friends, Lee-Anne, then gave me a bag of them that our trusty tour guide had managed to collect on a trip back up to Picton the following day. The big rainfall from the previous night had helped bring these little gems down to the ground, for us 🙂
With an abundance of these tasty little morsels, I pondered what I could create. A Chia breakfast bowl was the winning thought, and the result was simply scrumptious.
So many of you may know that prior to this site, I had my little weebly site called Divine Nutrition. When I was first diagnosed with Type 1 Diabetes, and shifted to a healthy lifestyle, I began Divine Nutrition as a platform to post my recipes, as I embarked on my journey of healthy eating. I wanted to bring a few of those first recipes over to Wellness with Taryn and here is one I think you may enjoy.
This recipe I remember distinctly, as it was one of the first raw sauces I had made. So crazy to think how far I’ve come, but am so proud of myself for experimenting so much in my earlier days.