Founder of Hippie Lane and passionate about food and family, Taline uses plant-based ingredients to produce mouthwatering recipes packed with a powerhouse of goodness.
Influenced by her cultural roots and with a creative gift for healthy recipe development, Taline Gabrielian is passionate about food, health and family. She uses whole, unprocessed ingredients to produce plant-based, vegan recipes that are packed with a powerhouse of goodness. Founder of Hippie Lane, which has a growing international following on social media, Taline is fast becoming a foodie rock star. Her first book features breakfasts the family will love, exciting and innovative lunches, nourishing snacks, power salads with gorgeous creamy dressings, beautiful bliss bowls, weekend meal inspiration, dinners for week nights and date nights and the most amazing sweet treats. Taline's food is delicious, easy to make and inventive; she takes nutritious eating to a whole new level of feel-good sophistication.
Founder of Hippie Lane with more than 450,000 instagram followers, Taline Gabrielian believes that health is the new black. She is fast becoming a foodie rock star with a hippie chic aesthetic that has created a huge following on social media. Of Armenian heritage, and mother of two she lives in Sydney. www.hippielane.com.au
Hippie Lane: The Cookbook
Author: Taline Gabrielian
Question: What inspired Hippie Lane: The Cookbook?
Taline Gabrielian: My followers! I've had such a supportive following of health-minded foodies who have literally led the way for me. With a strong demand for more recipes and content, they spurred on the development of The Hippie Lane App in 2015, which led to them demanding more… It felt right that I put my work to paper - and when I was approached by publishers, I was ready to pursue the dream of publishing my first cookbook. To be in a position to inspire people around the world to choose healthy is such an honour and a privilege. I take it seriously, and I've invested much of my year last year to develop Hippie Lane, The Cookbook and I couldn't be more proud of it.
Question: Can you talk us through the premise of the recipes featured in Hippie Lane: The Cookbook?
Taline Gabrielian: The recipes are my firm favourites, delicious meals that I eat regularly and share with my family and besties . Inspired by my cultural roots, all-time childhood favourites and current health trends, the recipes have been regularly tried and tested in my home with heaps of our family favourites included. I put a lot of thought into what I wanted to include in the book, experimented with perfecting the recipes and simplified the recipes method / process to help people create the recipes with ease and success for themselves, their family and friends.
Question: Which of the recipes, included, holds the most memories, for you?
Taline Gabrielian: The stuffed vine leaves from all the family gatherings we had growing up and the eggplant parmigiana for all the tasting we did when my husband and I backpacked Italy on our extended honeymoon.
Question: What inspired you to change the way you ate?
Taline Gabrielian: Growing up obsessed with nutella and milo (seriously) when I reached adulthood, I thought it was about time I grew up and get healthy. I got clean, ditched the processed packaged food, and felt great. I took it to the next level when I learnt I had sensitivities to everyday foods i.e. gluten, dairy, eggs, soy and refined sugar. In order to give my digestion system a break and to allow my gut a chance to heal I needed to find alternatives to the problem foods. It was at this point that I became really serious about health food, nutrition and wellness. It felt limiting at the time, faced with a long list of no-no's but once I got into experimenting with alternatives, I fell in love with the process. Creatively, coming up with unique recipes that tasted amazing, and helping others by offering recipe inspiration and motivation - it was an addictive combination. 7 years on and I'm still as passionate now as I was then!
Question: Do you have a food motto?
Taline Gabrielian: Create healthy habits, not restrictions. Question: How does Hippie Lane: The Cookbook embrace Friday-night dinner date and Sunday brunch?
Taline Gabrielian: I'm all about Friday night dinners and Sunday brunches so it was only natural that I was going to have options available in the book. I think food tastes better when shared - connecting over a table of beautiful dishes is where the all the magic happens. I wanted to be able to share my love for entertaining friends and family in a practical way with recipes that are specifically designed for these fun Friday night food fests and lazy Sunday brunches… just how I like it!
Interview by Brooke Hunter
R VGN DF GF RSF + NF
It astounds me how you can recreate your favourite desserts using simple wholefoods that just so happen to be nature's superfoods. This chocolate mousse is a combination of heart-healthy avocado, cacao and dates, blended with mesquite powder, vanilla, rice malt syrup and your milk of choice. Easy, quick and delicious.
4 small ripe avocados
4 medjool dates, pitted
55 g (2 oz/½ cup) raw cacao powder
125 ml (4 fl oz/½ cup) coconut milk
80 ml (2½ fl oz/¹⁄₃ cup) rice malt syrup
2 tablespoons melted coconut oil
1 teaspoon natural vanilla extract
1 tablespoon mesquite powder
Place all the ingredients in a food processor and blitz until smooth. Pour into four serving glasses and enjoy.
VGN DF GF RSF
If you ask me what my regular meal looks like, this would be it. With its combination of all my favourite green
s, this salad bowl has me hooked. My husband wonders when I'll tire of it, but I'm truly the loyal and committed type when it comes to my favourites. 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 to serve
1 heaped tablespoon Pesto (page 96)
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
juice of 1 lemon
250 ml (9 fl oz/1 cup) mild-tasting olive
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 before serving, 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.
R VGN DF GF RSF
A raw ve
rsion of the beloved breakfast granola, my RAWnola is based on one of my favourite 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 res
ult 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 teaspoon coconut oil
1 tablespoon peanut butter
180 g (6 oz/1 cup) buckwheat groats
65 g (2¼ oz/¾ cup) desiccated coconut
1 tablespoon linseeds (flaxseeds)
1 teaspoon ground cinnamon
½ teaspoon 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.
R VGN DF GF RSF
1 chopped banana, frozen
125 g (4½ oz/1 cup) frozen mixed berries
1 tablespoon acai powder
1 tablespoon raw cacao powder
1 tablespoon peanut butter (see tip), plus extra to serve
125 ml (4 fl oz/½ cup) coconut water
125 ml (4 fl oz/½ cup) rice milk or almond milk
50 g (1¾ oz/½ cup) RAWnola (page 32)
seasonal fresh fruit, to serve
Place all the ingredients, except the RAWnola and fresh fruit, in a high-speed blender. Pulse until you've reached a soft-serve consistency. You want a semi-frozen finish, so resist adding more liquid; instead, use the blender stick to force the frozen fruit onto the blades to help it break down.
Spoon into a bowl and top with the RAWnola, fruit and other toppings of your choice. Add an extra dollop of peanut butter and dig in.
TIP For a nut-free option, use tahini instead of peanut butter.
R VGN DF GF RSF + NF
90 g (3¼ oz/1 cup) gluten-free rolled (porridge) oats
1 tablespoon chia seeds
1 tablespoon sesame seeds
420 g (15 oz/1½ cups) coconut yoghurt
125 ml (4 fl oz/½ cup) apple juice
1 teaspoon ground cinnamon
1 apple, shredded or grated
2 tablespoons shredded coconut
pulp of 2 passionfruit
microgreens, to garnish (optional)
Place the oats, chia seeds and sesame seeds in a bowl. Add the yoghurt and apple juice and mix well. Stir in the cinnamon, then cover and place in the fridge overnight.
Serve topped with the apple, coconut and passionfruit pulp, and a sprinkling of microgreens if desired.
TIP If you find your oats are slightly dry in the morning, stir in an extra dollop of coconut yoghurt for added creaminess.
Hippie Lane: The Cookbook
Author: Taline Gabrielian