For anyone that spends a little (too much) time on Instagram and is any bit interested in raw vegan desserts, you would have most likely stumbled across the beautiful creations of Taline Gabrielian (AKA Hippie Lane).
She is the healthy, Aussie, plant-based blogger who has a talent for creating the most beautiful recipes and images of whole raw foods, eye-popping creations, colorful meals and mouthwatering smoothies!
With just under 500K followers on her Instagram, it was only natural that her next step was to create a must-have recipe book! We asked Taline some questions about her journey and got one of her all-time fave recipes for you to try!
Food Matters: Where do you get your inspiration from when creating recipes?
Taline: I’m mainly inspired by smells and tastes of my cultural background and also my childhood favorites. Current health trends, a walk in nature, vibrant colors and traveling to new locations help to get my creativity flowing with new recipe inspiration.
Food Matters: What one food would you never eat?
Taline: Oh! The liver of any animal is definitely on the never list.
Food Matters: Do you actually eat all of the toppings on your stunning smoothie bowls?
Taline: Definitely! I love loading smoothie bowls with crunchy toppings. I think the texture is really crucial - a spoonful of cold creamy smoothie with flakes of coconut, fruit and peanut butter is heaven in a bite.
Food Matters: What 3 things do you believe impact our ability to have great health?
Taline: Stress, restrictive diets and poverty.
Food Matters: If you had to eat one recipe from your cookbook every day for the rest of your life, what would it be?
Taline: Can I say my Galaxy Bar (my take on the Mars Bar) ?? Haha one track mind - chocolate. But seriously, I’d say my baked sweet potato with aioli. I am super simple and this comforting carb and crazy delicious cashew based aioli combo can make me all levels of happy.
Recipe - RAWnola
(another all-time favorite of Taline’s)
Serves: 4 R VGN DF GF RSF
A raw version of the beloved breakfast granola, my RAWnola is based on one of my favorite gluten-free superfoods, the humble buckwheat seed, making these irresistible clusters high in protein, vitamin B, zinc, magnesium and antioxidants.Dehydrating the RAWnola mixture is not essential, but is recommended if you’d like a crunchier result and an extended shelf life. Once you’ve made yourself a batch, you’ll find yourself snacking on it all day long.
- 10 medjool dates, pitted
- 1 tsp coconut oil
- 1 tbsp peanut butter
- 180 g (6 oz/ 1 cup) buckwheat groats
- 65 g (2¼ oz/ ¾ cup) desiccated coconut
- 1 tbsp linseeds (flaxseeds)
- 1 tsp ground cinnamon
- ½ tsp maca powder
- Place the dates, coconut oil and peanut butter in a food processor and pulse into a paste.
- In a large bowl, combine the remaining ingredients. Add the date paste and use both hands (wearing some food-handling gloves, if you have some handy) to thoroughly combine all the ingredients, so the mixture sticks together.
- If you have a food dehydrator, press the mixture onto a dehydrator tray, to about 5 mm (¼ inch) thick, and dehydrate at 40°C (105°F) for 8 hours. Once set, break the mixture into bite-sized pieces and store in an airtight container in the pantry. It will keep for up to 4 weeks.
- If you don’t have a food dehydrator, line a flat plate or tray with baking paper and spread the mixture on it, about 5 mm (¼ inch) thick. Set in the fridge for at least 2–3 hours. When your mixture is firm, your RAWnola is ready to eat. It will keep in an airtight container in the fridge for up to 3–5 days.
Images and recipes from Hippie Lane: The Cookbook by Taline Gabrielian (Murdoch Books RRP $39.99)