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 Homemade Vegan Pumpkin Soup
It really feels like autumn in my home after a trip to the pumpkin patch and my first autumnesque recipe.  This one is an oldie but oh such a goodie and is delicious served as a soup or over a bed of wild rice or quinoa.
So fire up the oven and get your sugar pumpkins roasting because this soup will fill you with all of the warmth and coziness of the season.
Ingredients
3 Cups Sugar Pumpkin (roasted) OR BPA-Free Organic Canned
1 Yam (roasted or boiled & peeled)
1/2 Cup Unsweetened Applesauce
2 Cups Organic Sodium-Free OR Homemade Vegetable Broth
1/2 Cup BPA-Free Organic Low-Fat Coconut Milk
1 Tbsp Coconut Butter
2 Garlic Cloves (minced)
1” Fresh Ginger (minced)
1/2 Onion (sliced)
1/2 - 1 Tsp Cinnamon
1 Tsp Curry Powder
Dash of Braggs
Himalayan Crystal Salt & Ground Pepper To Taste
Directions:
1. If roasting pumpkin and yam, preheat oven to 400F and roast until soft.
2. Melt coconut butter in a pan and sautee onions, garlic & ginger.
3. In a blender or Vitamix, puree all ingredients until smooth and heat in a saucepan if you require.  Top with fresh herbs, pumpkin seeds, coconut cream, slivered almonds etc.
***You may also add all ingredients to your crockpot and cook on low for 6 hours then blend :D

    Zain’s Homemade Vegan Pumpkin Soup

    It really feels like autumn in my home after a trip to the pumpkin patch and my first autumnesque recipe.  This one is an oldie but oh such a goodie and is delicious served as a soup or over a bed of wild rice or quinoa.

    So fire up the oven and get your sugar pumpkins roasting because this soup will fill you with all of the warmth and coziness of the season.

    Ingredients

    3 Cups Sugar Pumpkin (roasted) OR BPA-Free Organic Canned

    1 Yam (roasted or boiled & peeled)

    1/2 Cup Unsweetened Applesauce

    2 Cups Organic Sodium-Free OR Homemade Vegetable Broth

    1/2 Cup BPA-Free Organic Low-Fat Coconut Milk

    1 Tbsp Coconut Butter

    2 Garlic Cloves (minced)

    1” Fresh Ginger (minced)

    1/2 Onion (sliced)

    1/2 - 1 Tsp Cinnamon

    1 Tsp Curry Powder

    Dash of Braggs

    Himalayan Crystal Salt & Ground Pepper To Taste

    Directions:

    1. If roasting pumpkin and yam, preheat oven to 400F and roast until soft.

    2. Melt coconut butter in a pan and sautee onions, garlic & ginger.

    3. In a blender or Vitamix, puree all ingredients until smooth and heat in a saucepan if you require.  Top with fresh herbs, pumpkin seeds, coconut cream, slivered almonds etc.

    ***You may also add all ingredients to your crockpot and cook on low for 6 hours then blend :D

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      I need this soon. Yum.
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