The In­sta­gram mum who turned her food sen­si­tiv­i­ties into a boom­ing busi­ness

Ta­line shows you how to be hap­pier on luxe food that will de­light your fam­ily, guests and you

Life & Style Weekend - - WELCOME // INSIDE TODAY - BY Letea Ca­van­der

SHE is a so­cial me­dia star with 495,000 In­sta­gram fol­low­ers and is a busi­ness­woman who has turned her own bat­tle with food sen­si­tiv­i­ties into a suc­cess­ful app and now a cook­book.

Ta­line Gabrielian, 36, cre­ated Hip­pie Lane after she built a suc­cess­ful so­cial me­dia fol­low­ing. The cook­book author started out by post­ing recipes she cre­ated on In­sta­gram, fol­low­ing her doc­tor’s di­ag­no­sis that she had sen­si­tiv­i­ties to gluten, dairy, soy prod­ucts, egg and re­fined sugar.

“After hav­ing my son Seb, I wasn’t feel­ing quite right,” she said in an email Q&A.

“In or­der to heal, I’d need to re­move the of­fend­ing foods from diet and find al­ter­na­tives.

“It felt dif­fi­cult at first – the no-no list felt long and lim­it­ing.” How­ever, Ta­line started vis­it­ing health food stores and ex­per­i­ment­ing in the kitchen – and shar­ing her re­sults with the world.

“The de­mand for my recipes grew strong within the first six months on my so­cial me­dia jour­ney which led me to cre­ate my recipe app, Hip­pie Lane, in 2015,” she said.

A year on, she was ap­proached by a hand­ful of pub­lish­ers to cre­ate her first cook­book, which was re­leased this month.

Ta­line shares two recipes from the new cook­book with Week­end, plus more of an in­sight into her food choices and fam­ily life. How long have you been choos­ing this whole food or raw foods diet?

It’s been seven years since I changed my lifestyle to a gluten-free and dairy-free or­ganic whole food diet.

What ini­tially seemed like a ma­jor hur­dle was in fact a bless­ing in dis­guise. Through my jour­ney to healthy whole foods, I was able to es­tab­lish my busi­ness, Hip­pie Lane, help my­self to feel and look my best, whilst in­spir­ing the world­wide health com­mu­nity with ap­peal­ing healthy recipes. How old are your kids now and do you ever face is­sues with them in pub­lic or at par­ties if they want to try a non-whole food? If so, how do you over­come that?

Seb is 7 and Camille is 4. Party food is def­i­nitely an ob­sta­cle for mums who are try­ing to steer clear of ad­di­tives, preser­va­tives and added sugars.

Although it pains me to know what’s in those party foods, I let my chil­dren choose one ‘not so healthy’ op­tion at par­ties. Ei­ther it’s a piece of cake, a lolly, some choco­late, a fruit drink – what­ever it is they pre­fer – they get to have a choice of one from the party ta­ble.

I want them to be able to join in on the cel­e­bra­tions with­out feel­ing de­prived or dif­fer­ent from the other kids. My be­lief is that de­prived chil­dren rebel and seek out their crav­ings in other ways. I think it’s about bal­ance and I’m keen on the 80/20 rule. Eat well 80% of the time, and be more re­laxed about your choices for 20%. Same ap­plies to adults and chil­dren. If some­one wants to make changes to their diet but is un­sure where to start, what is your big­gest tip?

Don’t over­whelm your­self with big changes all at once. I’d say take it slowly so that your goal is achiev­able. Ditch the pro­cessed packet food and eat more fresh colour­ful fruit and veg­eta­bles. That would be my start­ing point.

Cherry bites

IN­GRE­DI­ENTS: 125g dried cher­ries 60ml melted co­conut oil 360g des­ic­cated co­conut 1 tsp Hi­malayan salt 1 tsp vanilla pow­der 2 ta­ble­spoons raw ca­cao pow­der 2 ta­ble­spoons macadamia or al­mond but­ter (see tip) 45ml rice malt syrup

Choco­late coat­ing – 375ml melted co­conut oil 175g raw ca­cao pow­der 185ml maple syrup

METHOD: Place the dried cher­ries in a food pro­ces­sor and re­duce to a paste.

Add the co­conut oil and co­conut and pulse un­til com­bined. Add the salt, vanilla, ca­cao pow­der, nut but­ter and rice malt syrup and process un­til the mix­ture sticks to­gether.

Line a rec­tan­gu­lar bak­ing tin, measuring about 34 x 23cm and 5cm deep, with bak­ing paper.

Press the mix­ture into the tin and freeze for up to 1 hour. Whisk the choco­late coat­ing in­gre­di­ents to­gether in a bowl. Place a sheet of bak­ing paper on the kitchen bench, then set a wire bak­ing rack on top.

Re­move the bak­ing tin from the freezer and cut the cherry mix­ture into bite-sized pieces.

Dip each piece in the choco­late and place on the wire rack to al­low the ex­cess choco­late to drain off.

Store in an air­tight con­tainer in the fridge. The cherry bites will keep for 2–3 weeks.

TIP: You can re­place the nut but­ter with seed but­ter to make this recipe nut-al­lergy friendly.

Stuffed cap­sicums

I’m a fan of stuffed any­thing. I’m al­ways on the look­out for any new veg­etable that I can stuff. Lit­er­ally! It must be my mum’s in­flu­ence as she used to make stuffed egg­plant, cap­sicum and zuc­chini for us all the time.

This stuffed cap­sicum dish isn’t based on my mum’s tra­di­tional recipe, but is a rip­per vegie vari­a­tion. Quinoa is al­ways in fash­ion with me, and plays the star role in the stuff­ing, along­side a med­ley of veg­eta­bles and spices that make this dish a taste bomb.

IN­GRE­DI­ENTS: 4 cap­sicums (pep­pers), in a mix of colours, cut in half length­ways, then hol­lowed out 1 tsp olive oil, plus ex­tra for driz­zling 300g quinoa 625ml veg­etable stock, plus an ex­tra 125 ml veg­etable stock 1 ta­ble­spoon tomato paste (con­cen­trated puree) 2 ta­ble­spoons grape­seed oil 1 red onion, finely diced 3 gar­lic cloves, crushed 1 long red chilli, diced (op­tional) 2 ripe toma­toes, peeled and diced 1 tsp Hi­malayan salt, or to taste tsp freshly ground black pep­per

tsp dried basil 15g nutri­tional yeast, plus an ex­tra 2 tbs for sprin­kling 200g cooked corn ker­nels 75g cooked fresh or frozen peas 175g cooked or tinned black beans, rinsed and drained.

METHOD: Pre­heat the oven to 170 de­grees. Place the cap­sicum halves on a bak­ing tray lined with bak­ing paper and lightly mas­sage with 1 tsp olive oil.

Put the quinoa and 625ml veg­etable stock in a saucepan and bring to the boil.

Re­duce the heat, cover and sim­mer for 10–12 min­utes or un­til the stock is ab­sorbed and the quinoa is cooked.

Set aside to cool slightly.

Mix the 125ml veg­etable stock with the tomato paste and set aside. Heat the grape­seed oil in a saucepan over medium heat. Saute the onion for 2–3 min­utes or un­til translu­cent.

Add the gar­lic and chilli and saute for a fur­ther 1–2 min­utes. Stir in the diced toma­toes, then add the tomato paste mix­ture, salt, pep­per, basil and the 15g nutri­tional yeast.

Re­move from the heat when the mix­ture be­gins to bub­ble.

In a large bowl, com­bine the corn, peas, black beans and quinoa. Add the tomato mix­ture and fold through well.

Evenly scoop the mix­ture into the cap­sicum halves. Drizzle with a lit­tle ex­tra olive oil, then trans­fer to the oven and bake for 15 min­utes.

Sprin­kle the ex­tra nutri­tional yeast over the cap­sicum halves and bake for a fur­ther 10–20 min­utes, or un­til cooked to your lik­ing.

Trans­fer to a serv­ing plat­ter and en­joy straight away. Im­ages and recipes from Hip­pie Lane, the cook­book, by Ta­line Gabrielian (Mur­doch Books, RRP $39.99) Photograph­y by Sneh Roy and Pet­rina Tinslay

Don’t over­whelm your­self with big changes all at once. Take it slowly so your goal is achiev­able. Ditch pro­cessed packet food and eat more fresh fruit and veg­eta­bles.

The stuffed cap­sicums and the cherry bites from the Hip­pie Lane cook­book.


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