evepostappleOnce upon a time, there was a woman named Eve, who, unable to resist the luring temptation of a fragrant orchard, took a bite of forbidden fruit from the tree of knowledge. Perhaps Eve was bored. Perhaps she was ovulating and had a desperate craving for something sweet. Perhaps life in the little garden was becoming stressful or claustrophobic. Perhaps she felt out of control or lacked passion in her life and in order to numb her emotions or soothe herself from Adam's lack of attention or his ambivalence in starting a family, she chose to indulge. Perhaps Eve was an emotional eater. But as Eve soon discovered, neither the bite, nor the whole fruit fulfilled her as she had hoped. Not only did she realize she was naked but that she had contempt for the way she looked. Perhaps Eve suffered with body dismorphia. Eve tried to stop eating the forbidden fruit and eventually avoided eating altogether but that didn't work and she ended up eating until she could no longer breathe. The point of this is that Eve lost her intuitive ability to nourish herself. She no longer had balance in her life and was willing to do any and everything to get that back.

Maybe Eve didn't exist. Maybe the stories that were told are not as important as the stories we tell ourselves.

This blog is dedicated to creating new stories based on the philosophies of whole body nutrition, self-love, intuition, fitness and yoga.

In my journey I have sought to uncover the knowledge and balance which have brought me to a greater awareness of health and this is what I wish to share with you.

About Me

I am a holistic nutritionist, certified yoga instructor, athlete, healthy living chef, and published writer. I have spent the last four years of my life rebuilding all aspects of myself after recovering from an eating disorder. Follow me as I continue to eat clean, train hard, and discover balance mind, body and spirit. zainsaraswatijamal.com

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    Zain’s Raw Chocolate-Raspberry Covered Cheesecake Bites
Here it is folks, my best raw chocolate cheesecake recipe! This one is magnificent and super easy to make!  
*Note, I definitely consider this recipe as a treat unlike most of my dessert recipes (which I do eat regularly as a part of my meal plan).  Although this recipe is extremely healthy and great for you, involves a higher amount of healthy fat so for those of you who are trying to lose weight this recipe should be eaten in moderation.
Ingredients:
Crust
11/2 Cup Oats (Ground)
1 Cup Unsweetened Coconut 
11/2 Cup Soaked Dates
Pinch Himalayan Crystal Salt
Filling
1/2 Cup Cashews (soaked)
1/2 Cup Raw Coconut Meat
1/2 Cup Cacao Butter (melted)
1/2 Cup Unsweetened Almond Milk
1/4 Cup Honey OR Agave Nectar (I use 1/4 Cup)
1 Vanilla Pod
1/4 Cup Almond Flour
Pinch Himalayan Crystal Salt
Topping
1/2 Cup Unsweetened Cacao
1/2 Cup Frozen Raspberries
1/4 Cup Coconut Oil
1/4 Cup Honey OR Agave Nectar
Pinch Himalayan Crystal Salt
Directions:
1. Grease mini-muffin tin or spring form mini muffin tin with cacao butter or coconut oil.
2. Using a food processor, blend crust ingredients until sticky and press firmly into pan.
3. Blend ingredients for filling in food processor until the it becomes thick and pour over crust to fill tins. 
4. Freeze for at least 30 minutes.
5. Meanwhile, blend all ingredients for topping in food processor, remove mini cheesecakes and roll into chocolate-raspberry sauce, replace into tins and freeze for at least 1 hour (I normally leave them overnight).

    Zain’s Raw Chocolate-Raspberry Covered Cheesecake Bites

    Here it is folks, my best raw chocolate cheesecake recipe! This one is magnificent and super easy to make!  

    *Note, I definitely consider this recipe as a treat unlike most of my dessert recipes (which I do eat regularly as a part of my meal plan).  Although this recipe is extremely healthy and great for you, involves a higher amount of healthy fat so for those of you who are trying to lose weight this recipe should be eaten in moderation.

    Ingredients:

    Crust

    11/2 Cup Oats (Ground)

    1 Cup Unsweetened Coconut 

    11/2 Cup Soaked Dates

    Pinch Himalayan Crystal Salt

    Filling

    1/2 Cup Cashews (soaked)

    1/2 Cup Raw Coconut Meat

    1/2 Cup Cacao Butter (melted)

    1/2 Cup Unsweetened Almond Milk

    1/4 Cup Honey OR Agave Nectar (I use 1/4 Cup)

    1 Vanilla Pod

    1/4 Cup Almond Flour

    Pinch Himalayan Crystal Salt

    Topping

    1/2 Cup Unsweetened Cacao

    1/2 Cup Frozen Raspberries

    1/4 Cup Coconut Oil

    1/4 Cup Honey OR Agave Nectar

    Pinch Himalayan Crystal Salt

    Directions:

    1. Grease mini-muffin tin or spring form mini muffin tin with cacao butter or coconut oil.

    2. Using a food processor, blend crust ingredients until sticky and press firmly into pan.

    3. Blend ingredients for filling in food processor until the it becomes thick and pour over crust to fill tins. 

    4. Freeze for at least 30 minutes.

    5. Meanwhile, blend all ingredients for topping in food processor, remove mini cheesecakes and roll into chocolate-raspberry sauce, replace into tins and freeze for at least 1 hour (I normally leave them overnight).

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