Recipes
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Vegetable Pasta and Sundried Tomato Cashew Sauce
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…
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Vegan Butternut Soup
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!
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Blueberry Chia Pudding
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.
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Blueberry Bubblegum Smoothie
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.
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Vegan Tomato Sauce & G/F Pasta
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 π So, what is gluten? and how do I know if I am sensitive to it? Let’s dive in!
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Marinated Kale and Mushroom Salad
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 π 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.
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Butter Bean Patties
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.
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Carrot Bran and Walnut Muffins
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.
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Grilled Aubergine Stack
I’ve decided to start a Throw-Back-Thursday section to my blog, where I’ll post some recipes and other content from ‘back-in-the-day’. I’ve decided to share this recipe with you, which is one of my earliest entries. I love love love aubergines, or as we call them back in South Africa ‘Bringals’. They are quite versatile and can be used to make vegetable lasagna, are the main ingredient in the middle eastern baba ganoush, and make perfect additions to any roast vegetable dish.
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Quinoa and Kidney Bean Burger Patties
Who doesn’t love tucking into a huge, delicious and satisfying burger? Well these patties are vegan & vegetarian friendly, are super healthy and so so tasty! With only a few ingredients, these patties are great for a tight budget. Surprisingly the ingredients bind really really well (even with no egg or egg substitute), so there’s no fuss of patties falling apart, which, let’s be honest, can sometimes be so annoying!
