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.
As winter slowly creeps around the corner, the body calls for warmer dishes. Food that warms the tum! Leaving you feeling toasty and satisfied. What better dish to satisfy that craving than a healthy, delicious pot of soup.
The great thing about soups, is that you can use up all your left over bits and bobs floating around in your veggie draw. It all comes together so wonderfully, despite what you may chuck in. You can never go wrong with soup! Continue reading
Chia seeds are so awesome! I love them and they’re always a staple in my pantry. There’s just so much you can do with them, and the health benefits are incredible. It’s crazy to think that so much goodness can fit in such a tiny little seed. That’s mother nature for you!
This recipe is so so simple, it’s ridiculous! Now, granted if you’re new to the magical world of chia seeds, the texture is a little different, and for some, takes some getting used to. Continue reading
One of the many things I love about starting our new life in New Zealand, is discovering all the new foods, like the Feijoa fruit. They are an evergreen, perennial shrub that is typically grown as a fruiting tree. You can spot them in many people’s gardens here in Nelson, New Zealand. So I managed to get a bag of them, and before they turned I decided to freeze them. I added them in a smoothie and created this delicious concoction.
The feijoa fruit are oval in shape and roughly 80mm long and a dull green color. The skin is thin and in the middle is a mass of translucent jelly-like pulp with small soft seeds. Continue reading
As a lot of you already know, gluten is quite the enemy these days in the eyes of the health and wellness industry. A massive majority of the worlds population are gluten intolerant and many people are using their best efforts to expel gluten from their diets. Now if you’re a die hard pasta fan, and are gluten sensitive, do not dispare! I am here to tell you there are delicious alternatives, like this delicious recipe below. This recipe is also vegan friendly, so no animals were harmed 🙂
So, what is gluten? and how do I know if I am sensitive to it? Let’s dive in! Continue reading
So this recipe is the perfect way to pump up the alkalinity in your diet, with help from one of my biggest friends in the business, Kale. With kale being a primary ingredient, your assured to get a blast of nutrients from this powerhouse green leafy vegetable. I LOVE the fact that it’s pretty simply, and that you kinda get involved with the kale 😉
Now kale can be tricky to work with, as it’s quite a hardy vegetable. That is why this recipe calls for marinating your kale, allowing it to soften so that you end up with this delicious end result.
These patties are so quick and easy, and are always a perfect option if you’re not in the mood to be in the kitchen for too long. It involves a little grating, chopping, squishing, mixing, lightly frying or baking, and that’s pretty much it.
I’ve been using this recipe for so long now, and the great thing about it is that it is quite versatile, so you can pretty much throw in what you like. Continue reading
With Easter around the corner, lots of you will be entertaining or visiting family, and these muffins are a perfect accompany to any family tea. They’re a healthy alternative to store bought, sugar laden muffins, and are sweetened with dates and raisins. They’re full of fiber and are very very ‘moreish’!
If you’re like me, and love that little mid-morning or afternoon pick-me-up-snack and a cuppa tea, then you’ll love this recipe, because these muffins really hit the snack attack spot. They contain affordable ingredients, so are great if you’re on a budget.