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Taline Gabrielian

Hippie Lane Cookbook

Taline Gabrielian now has a cult following amongst the worldwide health community, with a reputation for creating recipes that are healthy, beautiful to the eye
and delicious to eat


We’re loving this recipe, perfect for lunch or a light dinner… and Taline is the same…

“If you ask me what my regular meal looks like, this would be it. With its combination of all my favourite greens, this salad bowl has me hooked.

My husband wonders when I’ll tire of it, but I’m truly the loyal and committed type when it comes to my favourites. Almost too yummy to be healthy, and the ultimate brunch, here is the perfect green bowl, fit for a goddess.” – Taline


the green goddess bowl 


15 g (½ oz/½ cup) shredded kale
6 broccolini stems
10 green beans
2 tablespoons olive oil, plus extra
to serve
1 heaped tablespoon Pesto (page 96)
300 g (10½ oz/1½ cups) cooked quinoa
juice of ½ lemon
45 g (1½ oz/1 cup) baby rocket (arugula) leaves
1 zucchini (courgette), shredded or spiralised
1 avocado, sliced
1 tablespoon sunflower seeds
1 tablespoon pepitas (pumpkin seeds)
1 tablespoon finely chopped spring onion (scallion)
a few basil leaves
pinch of Himalayan salt
pinch of freshly ground black pepper
2 lemon wedges

* Fill a saucepan with water and bring to the boil. Have a bowl of iced water at the ready.

* Add the kale to the boiling water and blanch for 30 seconds, then remove with tongs and refresh in the iced water, to stop it cooking further.

* Add the broccolini to the boiling water. Leave to boil for 1 minute, or until just tender, then remove and add to the iced water.

* Blanch the beans in the boiling water for 30 seconds, then remove and add to the iced water.

* Drain the blanched vegetables, then chop the kale and beans and set aside.

* Warm most of the olive oil in a large frying pan over medium heat. Add the pesto, spreading it over the pan. Stir in the kale. Add the remaining olive oil, then add the broccolini and beans, stirring briefly. Stir the quinoa and lemon juice through, then remove from the heat.

* Divide the rocket and zucchini among two serving bowls. Drizzle with a little extra olive oil, then top with the pesto-tossed greens.

* Top with the avocado, sunflower seeds, pepitas, spring onion and basil. Sprinkle with the salt and pepper, add a lemon wedge to each bowl and enjoy.

{The pesto is best made just before serving, but will keep in the fridge for a day or two in an airtight container, covered with a layer of olive oil to stop the basil discolouring.}

115 g (4 oz/¾ cup) pine nuts
2 garlic cloves, peeled
¾ cup basil leaves, loosely packed
25 g (1 oz/1 cup) rocket (arugula) leaves
½ teaspoon Himalayan salt, or to taste
¼ teaspoon freshly ground black
juice of 1 lemon
250 ml (9 fl oz/1 cup) mild-tasting olive

Place the pine nuts in a food processor and pulse until large crumbs form. Add the garlic, basil, rocket, salt, pepper and lemon juice. Pulse until just combined. Add the olive oil and process until smooth.

more details & how to connect


Read more about Taline here + get her cookbook

Hippie Lane The Cookbook from all good book shops and online at hippielane.com.au/mobile/shop

+  to connect with Taline, visit hippielane.com.au


+ click here to get the app

& stay tuned right her for more of her Hippie Lane recipes x x x

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