photo credit: Hippie Lane: The CookBook
Taline Gabrielian from Hippie Lane is an Aussie Food Blogger turn Instagram Sensation who makes fresh food look magical.
You only have to take one look at her Instagram Page @talinegabrielian to see why the whole world {including Spa it Girl} wants to eat, make and re-gram her beautiful dreamy fresh food.
Spa it Girl Congratulates – Taline Gabrielian from Hippie Lane who has gone from Aussie Food Blogger to Published Author with the launch of her very first cookbook: Hippie Lane The Cookbook available now at book stores and online at hippielane.com.au/mobile/shop.
We have loved seeing Taline Gabrielian from Hippie Lane grow and grow and her Hippie Lane Aussie Food Blogger Journey unfold – it is truly inspirational.
Images and recipes from Hippie Lane: The Cookbook by Taline Gabrielian (Murdoch Books, RRP $39.99).
There are so many amazing recipes in the HIPPIE Lane: The CookBook.
Here is one of Taline Gabrielian Hippie Lane Recipe: Green Goddess Bowl – that will make eating your greens a real treat.
Ingredients
- 15 g (½ oz/½ cup) shredded kale
- 6 broccolini stems
- 10 green beans
- 2 tablespoons olive oil, plus extra
to serve - 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
Method
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.
Pesto
- 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.
For more information about Taline, check out the Hippie Lane website and Taline’s instagram.