Roasted Brussel Sprouts, Edamame and a Curry Sunflower Seed Sauce

Happy weekend! I’m feeling refreshed, revitalized and inspired after spending yesterday taking care of myself, and spending the morning immersed in nature.

This week on the blog, I want to share with you a bit of a different recipe, yet still keeping it simple, nutritious and delicious. This Roasted Brussel Sprout, Edamame and Curry Sunflower Seed dish may have an array of unusual flavors, but I found it quite tasty!  Continue reading

Sweet Potato Waffle Rostis

Moving to a new country can come with many new things to learn and get used to. New places, new mannerisms and new names. For me, one of those new names is Kumara aka. Sweet Potato. Here in New Zealand, the Kumara is a staple in many diets. Now I also know that sweet potatoes/kumara make up a large portion of most plant based eaters diets too, and there is a number of reasons why.

Firstly they are so delicious! They are sweet and when steamed they have that ‘melt in your mouth’ sensation. Sweet potatoes have a lower GI than regular potatoes, which means they won’t spike your sugar levels, but rather gradually elevate and sustain them over a period of time. This is great for keeping that ‘satisfied’ feeling we get after eating, meaning you’ll have sustained energy levels which is great!  Continue reading

Roasted Parsnip Hummus

Chickpeas have to be one of my favorite staples in the kitchen. They’re so handy to have – whether they be dry and stored in a glass jar, soaking over night on the kitchen counter, sprouting in my ceramic colander under a kitchen cloth or organic tinned chickpeas in bpa-free tins, tucked away in the pantry. There’s so many beautiful recipes to make with these little legumes, and they make such delicious additions to simple summer salads to roasted vegetable platters to creamy hummus.

A great source of dietary protein, chickpeas are a great addition to any plant based diet. They’re pretty easy to prepare, are loaded with all sorts of great nutritional values and are really fulling. I especially love this Roasted Parsnip Hummus recipe, and may be slightly addicted to it! It’s really that good! Continue reading

What I Eat in a Day + VIDEO

I’ve seen loads of blog posts on this topic and have watched a few Youtube videos too, and they always tend to inspire me and spark ideas, so I thought it’s definitely time for me to share what my nourishment looks like in a day. 

It’s always so interesting to see what other people eat, when they eat, and how much they eat. Interesting to me that is! And I also find inspiration in the creativity of the food that people eat.

Food is so personal. It can tell a story. It can tell you about a persons culture, what they were craving, what they enjoy. So intimate! Food sustains us and nourishes not only our bodies, but our minds. It reminds us of people, places and spaces in time, shaping our memories and our cultural heritage. It’s a form of personal expression, and helps bring people together.  Continue reading

Cauliflower Pizza with Sunflower Seed ‘Ricotta’

Copy of RecipesHappy New Year! I wish all my beautiful followers a year filled with happiness, excitement, bliss and all delicious things that make this life so great! If you’re trying to incorporate more healthier dishes into your life, then you’re in the right place!

Join me in nourishing our bodies with wholesome goodness (like with this Cauliflower Pizza & Sunflower Seed ‘Ricotta’), training our minds to incline towards the positive thoughts in life and incorporate more physical movement into our days to live our best possible life.

Now if you’re up for a challenge, I suggest you check out Veganuary. It’s an initiative to help inspire others to live a kinder way of life, making them aware of the impact they make on the world. The site has loads of recipes, information and inspiration, and I highly suggest you check it out and give it a go – it’s not too late to try.

” Veganism is one of the most effective choices a person can make to reduce the suffering of animals, help the planet and improve personal health.”

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Buckwheat Broccoli Fritters

Copy of Recipes (5)Cruciferous vegetables boast a huge amount of anti-cancer properties, which include removing carcinogens from your body, inhibiting cancer cells from growing, and even forcing the cancer cells to die. These points alone are perfect reasons to include as many cruciferous vegetables in your diet as possible.

“But how, Taryn?” you ask. Well I’ll tell you! Forget about the sloppy, boiled, green mush our grandparents and parents used to make us. Let me introduce you to my special Buckwheat Broccoli Fritters. Continue reading

Zucchini Noodles with a Red Onion Leek and Avocado Sauce

Copy of Recipes (9)The Spiralizer! One kitchen gadget that makes making food seriously fun! When I was still in South Africa, my best friends bought me one for my birthday and I used it nearly every week. Now that I’ve managed to get my hands on one again (thanks my love 😉 and awesome 1-day.com deals) I’ve been creating Zucchini noodles and ‘noodling’ all week! 

I think it’s such a great way to get more nutrient dense raw vegetables into your diet. Granted you can cook the noodles to give more of a pasta ‘feel’, but eating them raw is just as great, if not better!  Continue reading

Rice Noodle Salad with Pineapple Thyme Dressing

Rice Noodle SaladAlthough Winter is inevitably on it’s way, and actually should be here already, I thought it a good idea to squeeze out one last salad recipe. A ‘farewell to Summer’ recipe as you may, and this one is yummy and experiments with different taste combinations.

The subtle, dry aroma and a slightly minty flavor of the Thyme, blends quite beautifully with the attractive sweet flavour of the pineapple. It’s an odd combination, but it works! and this Rice Noodle Salad with Pineapple Thyme dressing proves that! Continue reading

Grilled Aubergine with Lemon Basil Drizzle

Grilled Aubergine with Lemon Basil Drizzle

Whether it’s an accompanied dish to a dinner party, or a light veggie lunch, this Grilled Aubergine recipe with Lemon Basil drizzle will impress and satisfy. Sometimes we don’t feel like a whole lot of food, yet still need some sort of nourishment, and when I’m feeling that way, this is a great option to go for.

It’s light and doesn’t have any dense carbohydrates, so although it won’t pack a massive amount of energy, it will nourish and help one from skipping a meal when one is not feeling too hungry. The flavors are scrumptious, and the vibrant Lemon Basil drizzle really compliments the charred aubergine well.  Continue reading

Mixed Herb Lentil and Wild Rice Chunky Soup

 

Mixed Herb Lentil and Wilde Rice Chunky SoupAs the days get shorter and the mornings get darker, I can feel the changes in the weather. Although subtle, the crisp cooler air in the mornings is becoming more apparent, and I can feel the seasons shifting. In a way I am glad. I’m not particularly fond of the cold, but I am grateful for balance, even in nature. It allows me to appreciate the warmth of Summer and for that I am grateful. Life is all about balance, and so why not embrace the balance of nature.

With that said, I had been craving something nourishing, dense and filling. A dish of substance and bold flavors, one that would satisfy every taste bud. And so I stumbled upon a mixture of wild rice, and was instantly inspired. A warming, fueling bowl of hearty soup was born. Now I tend to enjoy my soup smooth, and blended to a fine puree, but in this instance I decided to step out of my comfort zone, and relish in a chunky flavorsome bowl of Mixed Herb Lentil and Wild Rice Soup, and my oh my! A goodie was created! 😉

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