Are you constantly on the look-out for deliciously healthy raw treat recipes, smoothie bowls to lust over, vegan Buddha bowls to chow down on and date-night dinner inspiration with edge to seriously impress?
Look no further!
The founder of the wonderful Hippie Lane, the beautiful Taline Gabriel, has debuted her first book Hippie Lane the Cookbook and it’s one not to be missed. Taline uses whole, unprocessed and real ingredients that are super aesthetically pleasing, free of refined sugars, gluten-free and plant-based to create recipes that are nothing short of drool-worthy and instagram friendly.
Taline has included nourishing recipes for every occasion under the sun, including breakfasts bursting with flavour, delicious dinners, Sunday brunches, sweet fixes and easy lunches!
Growing up as a Nutella-obsessed junk foodie, Taline’s speciality is taking treats we used to love and making them with simple ingredients that are vegan, gluten-free and sugar-free. They're so nutritious and you won’t need to worry about compromising on the taste side of things either.
You may have tried one of Taline’s delicious raw treats, like her Snickerz Bar (spoiler alert: they taste better than the real thing!) around different cafes in Sydney, but her savoury recipes prove to be just as mouth-watering. I’m still dreaming about her Green Goddess Bowl which is a green lover's paradise.
Hippie Lane the Cookbook, is so much more than a compilation of delicious recipes and a few healthy tips, Taline focuses on the power of food and the beauty of gathering loved ones together to celebrate a passion of wholesome cooking that can nourish the body, mind and soul.
The Green Goddess Bowl
Images and recipes from Hippie Lane: The Cookbook by Taline Gabrielian (Murdoch Books, RRP $39.99).
VGN DF GF RSF
Almost too yummy to be healthy, and the ultimate brunch, here is the perfect green bowl, fit for a goddess.
- 15 g (½ oz/½ cup) shredded kale
- 6 broccolini stems
- 10 green beans
- 2 tablespoons olive oil, plus extra
- 1 heaped tablespoon Pesto (see below)
- 300 g (10½ oz/1½ cups) cooked quinoa
- juice of ½ lemon
- 45 g (1½ oz/1 cup) baby rocket (arugula) leaves
- 1 zucchini (courgette), shredded or spiralised
- 1 avocado, sliced
- 1 tablespoon sunflower seeds
- 1 tablespoon pepitas (pumpkin seeds)
- 1 tablespoon finely chopped spring onion (scallion)
- a few basil leaves
- pinch of Himalayan salt
- pinch of freshly ground black pepper
- 2 lemon wedges
Fill a saucepan with water and bring to the boil. Have a bowl of iced water at the ready.
Add the kale to the boiling water and blanch for 30 seconds, then remove with tongs and refresh in the iced water, to stop it cooking further.
Add the broccolini to the boiling water. Leave to boil for 1 minute, or until just tender, then remove and add to the iced water.
Blanch the beans in the boiling water for 30 seconds, then remove and add to the iced water.
Drain the blanched vegetables, then chop the kale and beans and set aside.
Warm most of the olive oil in a large frying pan over medium heat. Add the pesto, spreading it over the pan. Stir in the kale. Add the remaining olive oil, then add the broccolini and beans, stirring briefly. Stir the quinoa and lemon juice through, then remove from the heat.
Divide the rocket and zucchini among two serving bowls. Drizzle with a little extra olive oil, then top with the pesto-tossed greens.
Top with the avocado, sunflower seeds, pepitas, spring onion and basil. Sprinkle with the salt and pepper, add a lemon wedge to each bowl and enjoy.
- 115 g (4 oz/¾ cup) pine nuts
- 2 garlic cloves, peeled
- ¾ cup basil leaves, loosely packed
- 25 g (1 oz/1 cup) rocket (arugula) leaves
- ½ teaspoon Himalayan salt, or to taste
- ¼ teaspoon freshly ground black pepper
- juice of 1 lemon
- 250 ml (9 fl oz/1 cup) mild-tasting olive oil
Place the pine nuts in a food processor and pulse until large crumbs form.
Add the garlic, basil, rocket, salt, pepper and lemon juice. Pulse until just combined. Add the olive oil and process until smooth. The pesto is best made just beforeserving, but will keep in the fridge for a day or two in an airtight container, covered with a layer of olive oil to stop the basil discolouring.