Taryn is one of my closest friends, my soul sister and a huge inspiration to me. We actually started our food journey around the same time. We were on this journey together constantly inspiring each other and leaning on each other for support. Always sending recipes, blogs, and new food documentaries. Its so special to have someone who is so so passionate about the same thing you are. And when you can share that, friendships blossom. I truly respect this woman, she is informed, done her research and has so much passion for what she does its bubbling out her pores. So I definitely recommend you head over to her website for information and inspiration all about healthy living. Her Raw Vegan Lemon and Lime cheesecake is my fave and I have added the recipe below for you to try.
Taryn Fitz Gerald – Wellness with Taryn
Where do you live? Nelson, New Zealand
How did your journey on this healing lifestyle begin?
Just over 4 years ago, on a girl’s birthday weekend trip to Cape Town with my Mom, I landed up in ICU for 3 days with Diabetic Ketoacidosis.
“Diabetic Ketoacidosos is a life-threatening condition that affects people with diabetes. It occurs when the body cannot use sugar (glucose) as a fuel source because there is no insulin or not enough insulin. Fat is used for fuel instead. When fat breaks down, waste products called ketones build up in the body. As fat is broken down, acids called ketones build up in the blood and urine. In high levels, ketones are poisonous. This condition is known as ketoacidosis. Diabetic ketoacidosis is sometimes the first sign of type 1 diabetes in people who have not yet been diagnosed.”
So subsequently I was diagnosed with insulin dependent Type 1 Diabetes. This diagnosis was, for me, a blessing in disguise! From the minute I walked out of that hospital, having had a near brush with death, I decided that life is precious and worth living and completely changed my lifestyle and diet. I’m thrilled to say I have not looked back since. This fueled my newly discovered passion for health and wellness, and my path to healing began.
My condition, although at times can be really difficult, inspired me to take control of, not only my health, but my mind, body and spirit. It helped me to find an inner connection so many of us today have lost. Unfortunately it took a drastic near death experience for me to discover it, but I am still grateful each day! And I am happy!
What inspires you to stay healthy?
Mostly my condition, but a large part is the way I feel. Energized, connected, and happy! Who wouldn’t want to feel that?
What does a day look like for you?
I like to start my day with a cup of herbal tea, whether it be peppermint, green tea, etc, with a slice of lemon and fresh ginger. Then make breakfast, which can be either a green smoothie bowl, porridge or granola. I then like to work a bit on emails and my blog. Then some exercise. The day unfolds, whether it be getting ingredients for recipes, doing errands in town, or recipe testing and photographing. I squeeze in lunch somewhere around there, which is normally left-overs from the previous night’s dinner. I then make dinner and relax in the evenings, snuggled with my love watching an awesome series or interesting documentary.
Share with us favorite easy go to snack?
Organic apple wedges with nut butter! The best!
What are your staple ingredients on your shopping list?
Apples, Bananas, Spinach, Lemons are always on my list!
How do you like to keep active?
Either a walk up the forest behind our house or a full yoga flow (1hr – 1.5hrs) at home. I alternate each day to what I’m feeling like. I often find YouTube tutorials and do home exercises.
Any advice for people starting a life of wellness?
Take each day as it comes, and listen to your body. Be gentle, kind and patient with yourself and remember it’s a lifestyle adjustment and it will take time. Get excited about feeling and looking great! Get excited about life! Most of all have fun!
What is your favorite quote?
“Let food be thy medicine and medicine be thy food.”
RAW VEGAN LEMON AND LIME CHEESECAKE
- In a food processor, add the almonds. Pulse until they’ve broken down a bit. Then add the remaining base ingredients and blend until the almonds are quite fine and everything begins to stick together.
- Line your mini spring form cake tin with some baking paper. I used a 10cm/4inch mini spring form pan. Grease with coconut oil.
- Add the base mixture to the tin and press firmly down, until the mixture in evenly spread. Place in the fridge while you make the cashew cream.
- In the food processor, add the soaked cashew nuts, agave, lemon and lime juice, and coconut oil. Blend until all begins to come together. Slowly add the coconut cream until you reach a smooth consistency. Add the salt and lime zest and blend.
- The cream should be smooth and quite thick.
- When you’re happy with the consistency of the cream, pour on top of the base layer, in the cake tin. Sprinkle on the lime zest and let it set overnight in the fridge.
- Serve with your best china and cutlery.