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 Pecan Pie What better a way to celebrate the first day of autumn than with a healthy, homemade, pecan pie.  With three easy steps and no-baking, this little sugar free treat is sure to become one of your clean dessert favourites! Guilt-free desserts are where it’s at and this is one of my most popular recipes (amongst my friends that is) so I thought it was high time that I shared it with you. ***NOTE: This recipe is raw, vegan and gluten-free, holla!! Makes 8 Servings (for 2 individual pies 1/2 this recipe as shown in the photo or for a single pie 1/4 this recipe) Ingredients: Crust 1 Cup Ground Uncontaminated Oats (OR Almond Flour) 2 Tbsp Sunwarrior Protein Powder OR Protein Powder of Your Choice (whey, brown rice, pumpkin seed etc) 2 Tbsp Extra Virgin Coconut Oil 25-30 Drops Vanilla Creme Stevia OR Clean Sweetener of Your Choice (2 Tbsp Maple Syrup works great here) Pinch Pink Himalayan Crystal Salt Pecan Pie Filling 1 Cup Medjool Dates (soaked for at least 2 hours, I soak mine overnight) 1 Cup Pecans 1 Tbsp Maca Root Powder (optional) 1 Ripe Banana 2 Tsp Natural Vanilla Extract 1 Tbsp Cinnamon 1/8 Tsp Nutmeg Pecans to Top (optional) Directions: 1. In a food processor, blend all ingredients for crust into a dough-like consistency 2. Pat crust into an 8 inch spring form pan (or 2 4 inch spring form mini pans) evenly 3. In a food processor, blend all ingredients for pie filling until thoroughly combined, scraping down the sides if necessary and pour batter over the crust.  Level off with a spatula or spoon to even it out 4. Top with pecans if you wish and freeze for at least 3 hours (I freeze mine overnight) 5. Remove from freezer and pan and serve with Zain’s Coconut Whip Cream ***Note, this is the perfect recipe to bring for festive harvest dinners and especially for Thanksgiving! 

    Zain’s Raw Pecan Pie

    What better a way to celebrate the first day of autumn than with a healthy, homemade, pecan pie.  With three easy steps and no-baking, this little sugar free treat is sure to become one of your clean dessert favourites!

    Guilt-free desserts are where it’s at and this is one of my most popular recipes (amongst my friends that is) so I thought it was high time that I shared it with you.

    ***NOTE: This recipe is raw, vegan and gluten-free, holla!!

    Makes 8 Servings (for 2 individual pies 1/2 this recipe as shown in the photo or for a single pie 1/4 this recipe)

    Ingredients:

    Crust

    1 Cup Ground Uncontaminated Oats (OR Almond Flour)

    2 Tbsp Sunwarrior Protein Powder OR Protein Powder of Your Choice (whey, brown rice, pumpkin seed etc)

    2 Tbsp Extra Virgin Coconut Oil

    25-30 Drops Vanilla Creme Stevia OR Clean Sweetener of Your Choice (2 Tbsp Maple Syrup works great here)

    Pinch Pink Himalayan Crystal Salt

    Pecan Pie Filling

    1 Cup Medjool Dates (soaked for at least 2 hours, I soak mine overnight)

    1 Cup Pecans

    1 Tbsp Maca Root Powder (optional)

    1 Ripe Banana

    2 Tsp Natural Vanilla Extract

    1 Tbsp Cinnamon

    1/8 Tsp Nutmeg

    Pecans to Top (optional)

    Directions:

    1. In a food processor, blend all ingredients for crust into a dough-like consistency

    2. Pat crust into an 8 inch spring form pan (or 2 4 inch spring form mini pans) evenly

    3. In a food processor, blend all ingredients for pie filling until thoroughly combined, scraping down the sides if necessary and pour batter over the crust.  Level off with a spatula or spoon to even it out

    4. Top with pecans if you wish and freeze for at least 3 hours (I freeze mine overnight)

    5. Remove from freezer and pan and serve with Zain’s Coconut Whip Cream

    ***Note, this is the perfect recipe to bring for festive harvest dinners and especially for Thanksgiving! 

    Zain’s Raw Vegan Zucchini Pasta with Tomato and Basil Sauce Looking for new ways to spice up your main meals?  Try my delicious spring inspired zucchini pasta, packed with vitamins and nutrients.  Easy to make, this dish will very quickly become one of your healthy favourites! *Makes 2 Servings Ingredients: 2 Zucchinis ends removed 1 Large Tomato 1/4 Cup Fresh Basil Leaves 1/8 White Onion (diced) 1/2 Clove Garlic (minced) 1/4 Cup Sun-dried Tomatoes (soaked in boiling water for 3-5 mins) 1/4 Cup Nutritional Yeast 1 Tbsp Pumpkin Seeds OR Walnuts (chopped) 2 Tsp Extra Virgin Olive Oil (optional) 1 tsp dried oregano Himalayan Crystal Salt and Ground Pepper to Taste Directions: Using a food processor, blend all ingredients except pumpkin seeds and zucchini, until smooth then top with chopped pumpkin seeds. For zucchini pasta, use a food processor to slice OR cut zucchini in half lengthwise and use a spiral slicer or hand grater.  Plate shredded zucchini pasta and top with tomato, basil sauce. Sprinkle whole or chopped pumpkin seeds or walnuts and a tsp of extra virgin olive oil per serving if desired. *Note, this recipe is delicious with tofu or tempeh for a complete meal

    Zain’s Raw Vegan Zucchini Pasta with Tomato and Basil Sauce

    Looking for new ways to spice up your main meals?  Try my delicious spring inspired zucchini pasta, packed with vitamins and nutrients.  Easy to make, this dish will very quickly become one of your healthy favourites!

    *Makes 2 Servings

    Ingredients:

    2 Zucchinis ends removed

    1 Large Tomato

    1/4 Cup Fresh Basil Leaves

    1/8 White Onion (diced)

    1/2 Clove Garlic (minced)

    1/4 Cup Sun-dried Tomatoes (soaked in boiling water for 3-5 mins)

    1/4 Cup Nutritional Yeast

    1 Tbsp Pumpkin Seeds OR Walnuts (chopped)

    2 Tsp Extra Virgin Olive Oil (optional)

    1 tsp dried oregano

    Himalayan Crystal Salt and Ground Pepper to Taste

    Directions:

    1. Using a food processor, blend all ingredients except pumpkin seeds and zucchini, until smooth then top with chopped pumpkin seeds.
    2. For zucchini pasta, use a food processor to slice OR cut zucchini in half lengthwise and use a spiral slicer or hand grater. 
    3. Plate shredded zucchini pasta and top with tomato, basil sauce. Sprinkle whole or chopped pumpkin seeds or walnuts and a tsp of extra virgin olive oil per serving if desired.

    *Note, this recipe is delicious with tofu or tempeh for a complete meal

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