I have been in love with Taline’s instagram from the first time I came accross it. She makes the most delectable healthy treats, that just happen to be plant based. One scroll through her photos and it’s not hard to see why she’s so popular. But apart from the aesthetics of her photos, her treats are truly delicious, and you can believe me because I’ve had the pleasure of eating what she’s made. You can’t get more legit than that!
I first met her after we worked with Stephanie Rice on a food shoot for her website. It was Taline that reached out to me and asked if I wanted to be part of the project which was so lovely, and of course I was a bit star struck as I’d been a huge fan of hers for a while.
Whilst we didn’t get a chance for much conversing on that shoot, we have met up since and what striked me most (aside from her obvious hotness) was how honest and down to earth she is. Apart from making gorgeous treats, she’s also a genuine person who tells it like it is. Which is why I love her even more.
Here’s me being nosey and asking the usual OHM questions. For your reading pleasure of course!
Can you tell us a bit about yourself?
I’m Australian of Armenian descent, born and raised in Sydney. I am married and have two wonderful children. I love anything food and fashion and am travel obsessed. I’m passionate, fiercely loyal and say it how it is.
What is your eating philosophy?
– I eat a variety of fresh, unprocessed and ethically sourced food that’s mostly free of gluten, dairy, GMO and refined sugar. I make baked and raw vegan treats but I’m not fully raw or vegan, although I fully respect the vegan lifestyle and their ethical and environmental standpoint.
When and why did you decide to start eating this way?
– I have always been generally health conscious but I wasn’t restrictive or on a particular diet. About 4 years ago, when I was trying to fall pregnant with my second child, things didn’t seem right so I went to see a holistic gp. I learnt that I was intolerant to a whole list of foods including egg, dairy, wheat, and soy. I needed to cut these offending foods out of my diet to help heal my gut, so that’s what I did.
Have you noticed any difference since changing your eating philosophy (if any)?
– A huge difference. I feel less bloated and sluggish and generally more energetic. I don’t have digestion issues as I used to and feel well overall.
Have you met any barriers to eating this way, if so, how did you overcome them?
– We definitely reduced the amount we ate out. My husband is in coffee and hospitality so we travel often and dine out a fair bit. Although I was already big on cooking and prepping my own meals, I got in the kitchen a whole lot more. I found it was just easier to eat at home as I knew exactly what was in the food I was eating. I also began to make my own treats. This was the hardest part of being egg, gluten and dairy free. There were seriously no sweet options. Especially when you add ‘no refined sugar’ to that list. That’s how Hippie Lane evolved.
These days there are so many alternative options available on café and restaurant menus, it’s hardly an issue. Things have come a long way in the last 4 years, it amazes me how conscious people have become to dietary restrictions.
What is your favourite dish to make?
– I love anything chocolate. My raw Cookies and Cream Slice is probably my favourite.
What ingredients are a must-have for your fridge/pantry?
– Organic cacao powder, coconut oil, nuts, dates, activated buckwheat, rice malt.
Juices or smoothies? What do you prefer and what combination?
– Smoothies for sure. I love acai-based smoothies. My favourite at the moment is a mix of acai powder, berries, banana, cacao, maca and almond mylk. Obsessed!
Sweet or savoury?
Can you share a fave recipe with us?
– Absolutely. If there were one recipe that I’d convince you to make it, it would be my RAWEO. Here it is:
3/4 cup pecans
1 cup dates
Pinch of salt
1 tsp pure vanilla powder
3 tbsp cacao powder
1 cup soaked cashews
1 tbsp coconut oil
1 tbsp coconut nectar
1 tsp vanilla powder
Process biscuit ingredients in a food processor until it reaches a dough-like consistency.
Roll the dough into a large ball and flatten on cutting board with a rolling pin.
Cut in circle shapes with cookie cutter.
Refrigerate until firm. You can freeze to speed up the process.
Blitz filling ingredients in the food processor. Should be nice and smooth.
Spread filling onto chilled cookies and sandwich together.
Store in the fridge.
Can you describe your day on a plate (from rise to bedtime)?
Breakfast – Smoothie Bowl with Hippie Lane RAWnola, fresh berries and nuts
Lunch – Quinoa and baby leaf salad with lentils and roasted veg + a raw chocolate treat
Dinner – Bean casserole with sautee garlic mushrooms and kale, with a rocket salad
How do you stay fit?
– Pilates and long walks. I’m tempted to start the Kayla Itsines’s program, just trying to find the motivation to begin – I hear it’s grueling!
What are your tips for staying mentally healthy in our fast paced world and with so many different life pressures?
– I try to be mindful and to live in the moment. I’m very grateful for all the wonderful things in my life, including my work, my friends and most of all my family. I take each day at a time and count my blessings.
Seeing your treats are a delight to the eyes, thank you for that! But what inspires you to create such yumminess and how do you know what will drive us all crazy?!
– It’s funny, you can never really guess how people are going to react to your recipes. There are times when I think something will be a huge hit and it will receive a lukewarm response, and a treat that I post reluctantly will have people going crazy. It’s bizarre! But I’ve worked out that people love chocolate and peanut butter. I can safely assume that people generally go nuts for anything with that combination.
If you could give someone a piece of advice regarding adopting a healthier lifestyle, what would it be?
– Take small steps. It can feel overwhelming letting go of old eating habits – don’t try to do it all at once. I would suggest beginning by eating more fresh food, especially plants, and to reduce the amount of packaged food you consume. That would be my starting point.
You have a new website and it looks fantastic, what’s next for Hippie Lane?
– Thank you! I have a recipe app on the way and am moving toward wholesaling my treats to the café market.
Any news on when the app is coming out, we’re all hungrily awaiting!
– Yep so I’ve been told! It’s been a monster job to get all elements of the app together and into production. We expect the app to be ready before the end of this year, sometime in December. So not long now
If we want to try your treats, where can we get them?
– Hippie Lane is currently supplying to Dose Espresso and Ritual Coffee Traders in Sydney.
If you’re not already following her on Instagram, I suggest you do!
As for me, I’m off to enjoy my Rawreo
Peas, love and mungbeans