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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    Question: Hello, My name is Esther and I live in Spain, I try almost all your recipes and Tosca’s, but I can’t find some of the ingredients here especially coconut oil or butter or flour anything related with coco basically. Is there anything I can use instead and still make recipes clean? Reply: Hi There! Yes, there are many substitutions, not to worry. Are you concerned about gluten-free? If not, you can use Whole Wheat Pastry Flour instead of the brown rice and coconut flour. This is generally easy to find. If you are concerned with gluten-free, stick with the brown rice flour and just use 2 cups rather than 11/2 and omit the coconut flour.As for the coconut oil or butter, are you able to find unsweetened coconut? If so, you can make your own coconut butter by blending about 1/2 cup in a high powered blender like a Vitamix or in another blender but you will have to keep stirring it until it becomes thick and creamy then use that.If you cannot find the coconut, substitute this for cashew butter which you can buy ready or create your own by blending raw cashews.In place of coconut oil, you may use canola (another high heat ready oil whose fats will not cross-link at hight temperatures.I hope this helps. Best of luck with the recipe and feel free to send me a photograph of how it turns out! Z For Zain’s Clean & Classic Carrot Cake, click here.

    Question:

    Hello, My name is Esther and I live in Spain, I try almost all your recipes and Tosca’s, but I can’t find some of the ingredients here especially coconut oil or butter or flour anything related with coco basically. Is there anything I can use instead and still make recipes clean?

    Reply:

    Hi There! Yes, there are many substitutions, not to worry. Are you concerned about gluten-free? If not, you can use Whole Wheat Pastry Flour instead of the brown rice and coconut flour. This is generally easy to find. If you are concerned with gluten-free, stick with the brown rice flour and just use 2 cups rather than 11/2 and omit the coconut flour.

    As for the coconut oil or butter, are you able to find unsweetened coconut? If so, you can make your own coconut butter by blending about 1/2 cup in a high powered blender like a Vitamix or in another blender but you will have to keep stirring it until it becomes thick and creamy then use that.

    If you cannot find the coconut, substitute this for cashew butter which you can buy ready or create your own by blending raw cashews.

    In place of coconut oil, you may use canola (another high heat ready oil whose fats will not cross-link at hight temperatures.

    I hope this helps. Best of luck with the recipe and feel free to send me a photograph of how it turns out! 

    Z

    For Zain’s Clean & Classic Carrot Cake, click here.

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