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 Healthy Santa Fe Californian Salad 
*vegan option, of course <3
I posted a photo of this on instagram yesterday and got a zillion messages and comments on my facebook page and through twitter asking for the recipe so here it is folks!
This is by far one of my all-time favourite healthy salad combinations especially during the warmer months of the year.  It is simple to prepare and the perfect dish to bring to a spring/summer bbq, especially if you grill the prawns.
*Makes 4 Servings
Ingredients:
5 Cups Mixed Organic Greens
3 Cups Organic Romain
16oz Fresh Wild Prawns (grilled, poached or pan-fried with no oil) *vegans please sub with 280g extra firm non-GMO tofu for the entire recipe or double the black beans AND add 1/4 cup quinoa per serving
11/2 Cup Organic Black Beans (unsalted, rinsed)
11/2 Cups Organic Peaches and Cream Corn 
1 Ripe Avocado (sliced)
1/2 Cup Dates (chopped)
4oz Low-Fat Organic Goat’s Milk Feta Cheese (optional)
1/4 Tsp Chilli Powder
13/4 Cup Organic Baby Crimini Mushrooms (grilled, poached or pan-fried)
Dressing
2 Tbsp Peanut Oil
2 Tbsp Crunchy Organic Peanut Butter
Juice of 2-3 Limes
1 Tbsp Honey OR *vegan substitue 1-2 Packets Stevia
1/2 Tsp Braggs
1 Clove of Garlic (minced)
Directions:
1. Grill, poach or pan-fry prawns and/or tofu and crimini mushrooms. Set aside.
2. Prepare dressing by blending ALL ingredients EXCEPT peanut butter, until smooth and then whisk peanut butter in at the end so it remains crunchy. 
3. In a large salad bowl, lay romaine and mixed greens and toss with 2 Tbsp of dressing, add the remaining ingredients except avocado and prawns or tofu. Drizzle remaining dressing and toss.  Top with prawns or tofu, sliced avocado and garnish with lime wedge.
(recipe inspired by earls restaurant)

    Zain’s Healthy Santa Fe Californian Salad 

    *vegan option, of course <3

    I posted a photo of this on instagram yesterday and got a zillion messages and comments on my facebook page and through twitter asking for the recipe so here it is folks!

    This is by far one of my all-time favourite healthy salad combinations especially during the warmer months of the year.  It is simple to prepare and the perfect dish to bring to a spring/summer bbq, especially if you grill the prawns.

    *Makes 4 Servings

    Ingredients:

    5 Cups Mixed Organic Greens

    3 Cups Organic Romain

    16oz Fresh Wild Prawns (grilled, poached or pan-fried with no oil) *vegans please sub with 280g extra firm non-GMO tofu for the entire recipe or double the black beans AND add 1/4 cup quinoa per serving

    11/2 Cup Organic Black Beans (unsalted, rinsed)

    11/2 Cups Organic Peaches and Cream Corn 

    1 Ripe Avocado (sliced)

    1/2 Cup Dates (chopped)

    4oz Low-Fat Organic Goat’s Milk Feta Cheese (optional)

    1/4 Tsp Chilli Powder

    13/4 Cup Organic Baby Crimini Mushrooms (grilled, poached or pan-fried)

    Dressing

    2 Tbsp Peanut Oil

    2 Tbsp Crunchy Organic Peanut Butter

    Juice of 2-3 Limes

    1 Tbsp Honey OR *vegan substitue 1-2 Packets Stevia

    1/2 Tsp Braggs

    1 Clove of Garlic (minced)

    Directions:

    1. Grill, poach or pan-fry prawns and/or tofu and crimini mushrooms. Set aside.

    2. Prepare dressing by blending ALL ingredients EXCEPT peanut butter, until smooth and then whisk peanut butter in at the end so it remains crunchy. 

    3. In a large salad bowl, lay romaine and mixed greens and toss with 2 Tbsp of dressing, add the remaining ingredients except avocado and prawns or tofu. Drizzle remaining dressing and toss.  Top with prawns or tofu, sliced avocado and garnish with lime wedge.

    (recipe inspired by earls restaurant)

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      Mmmmm
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