Nourished by Talia

La la land in 20 scenes 📸

Just Turkey things.. 🇹🇷🦃🧿 me in the motherland loving life for all these reasons:
1. Endless supplies of tahini
2. That Mediterranean blue wherever you look 💦
3. There are GOATS everywhere 😍
4. Off the chain beach sunsets
5. The best of what Mother Nature offers growing all around you - veggies just hit different here 🤷🏾‍♀️
6. Outdoor cooking everyday
7. Bare foot living 👣
8. Great mezze spreads with free bread and olives wherever you go
9. Feel like I need a whole post just for food appreciation as I haven’t even started..

Easy to forget just how much we have to be grateful for (especially in the chaos of London life!!) It doesn’t take much to take a look at all the little things in life we take for granted and realise how blessed we are 🩵

Summer things ☀️ a month of outdoor cooking, al fresco dining, PRIDE 🌈, soul friends reunions and celebrating l’amore in la France 🇫🇷

About time for a trip to the motherland for some much needed R&R (and of course more cooking) ✌🏾☮️ out xoxo 🦃🇹🇷🦃

Recent bish bash boshing with all the summer feels! ☀️ Recipes over at .tv 🌱🌱🌱

A big happy 30th birthday to everyone’s favourite guy 🥳 here’s to another magical year around the sun blessing the world with your beautiful energy, endless positivity and insane cooking!! Love doing life with you 🩷 Buon compleanno amore mio 🎉

Offering first class free for prenatal yoga at Grosvenor Gardens Healthcare in Belgravia! Classes running regularly on Tuesday evenings at 6.30pm. Get in touch for more info or visit my website to book: https://www.nourishedbytalia.com/book-online 💛

Happy Monday folks! ☀️ Its mental health awareness week and the theme is all things MOVEMENT💃🏾 Regular physical activity is so important for our physical and mental health - walking, running, dancing, wiggling, stretching I’m here for it. And as you all know my jam is YOGAAA which including meditation and breathwork can be truly transformational at creating mental clarity, calmness, relieving stress, anxiety and improving sleep. It has changed my life for the better in countlesss ways! Its stayed by my side for 10 years and I know it will never let me down. Whatever your movement is, do it because it makes you feel GOOD. Show some love to your body and all it can do for you. 💛

Another magical weekend cooking up a feast for a retreat 💛 Love showing people with just how exciting and delicious plant based foods can be 🥰🌱 But the best parts about retreats is the amazing diverse people you meet! Its so good to get out of our bubbles once in a while and Donna created such a safe and supportive space. Lots of growth, epiphanies and motivation gained and shared. Feeling nourished, inspired and whole 💚

Very excited to announce I will be running some PRENATAL YOGA classes starting Tuesday 14th May, every Tuesday evening at Grosvenor Gardens Healthcare in Belgravia! 🥰 Please spread the word to any mums to be! 🙏🏾

These classes will be a great way to relax, ease any tension, have quality time to bond with your baby and empower yourself for birth. Suitable past 12 weeks, no previous yoga experience required. ✨🤰🏽

Limited spaces so will need to prebook. Link is in my bio and please reach out if you have any concerns or questions. Hope to see you on the mat! 🙏🏾

Always happiest when feeding!! 🥹 Food is honestly my love language and best enjoyed with good company and in this case lots of WINE 🍷 Served a menu of paired canapés to match the tasting, nibbly bits and a dreamy cheeseboard (obv) 🧀
A few menu highlights;
🌱 Pea & mint cups with marinated feta and radish
🌱 smoked mackerel pate, horseradish and pickled cucumber
🌱 Olive crostini, butterbean, the fanciest Spanish anchovies and wild garlic pesto
🌱 Polenta taleggio squares with wild mushrooms and black garlic cream

Good times had by all and big thanks to my cohosts

Hoping everyone had a lovely and restful Easter weekend! 🐣 I’ve been a bit absent from posting recently but here’s a spring salad pile up of DREAMS 💫 charred leeks, asparagus and spring onion (all leftover bits from the fridge) piled up on lemony ricotta with sticky agrodolce onions, Aleppo brown butter spooned all over and finished with chopped pistachios and dill leaves - spoon this on some crusty sourdough and you’re in for a real treat 👌🏾

Happy ☀️day! To celebrate women’s day and mother’s day I’m offering a 20% discount on my yoga brunch tickets for ONE DAY ONLY! Use the code LOVEMUM20 - offer lasts the whole of Sunday so don’t miss out 🧡

Copy this link for more info and tickets or hit the link in my bio:
https://www.eventbrite.co.uk/e/yoga-brunch-tickets-846994973767?aff=erelexpmlt

💛💛💛

A few snaps from this weekend catering for a hens! 💕 Loved this menu celebrating the best of spring 🌿 ingredients, all designed for sharing (is there any better way?) followed by a hangover curing brunch spread the next morning! 😅

A few highlights:
~ Flatbreads with zataar brown butter
~ Leek and tallegio croquettes with wild garlic mayo
~ Burrata, fennel jam, pickled apple and basil oil
~ Harissa lamb shank, caramelised shallot purée with pomegranate salad
~ Confit potato latkes with miso aioli
~ Caramelised lemon tart with poached rhubarb, sour cherry powder, vanilla mascarpone

We’re having another yoga brunch! SUNDAY 7th APRIL ✨ Get it in ya diaries and come join for a juicy vinyasa flow followed by a delicious sit down brunch. The last one was so much fun, excited to get the community together again to connect, flow and eat! Get your tickets now and don’t miss out 💛

Tickets are £45 ~ link in bio, follow the yoga brunch tab to buy. 🙌🏾

Tomato braised lentils with lemony green beans and harissa yoghurt. An easy mid week meal, perfect served with lashings of olive oil and mopped up with crusty bread. 🙌🏾

Serves 3-4

2 tbsp olive oil
1 red onion, finely diced
2 cloves of garlic, minced
1 tsp ras el hanout
1 tsp paprika
1 tsp ground cumin
1/2 tsp chilli flakes
225g / 1 cup black lentils (beluga or other)
150g green beans, trimmed
1 400g can diced tomatoes
725ml / 1.5 cups veg stock
1 lemon, zested and juiced

Harissa Yoghurt:
1 tbsp harissa paste
1 tbsp tahini
1/2 lemon juiced
150g plant-based yoghurt

1. Heat a deep frying pan with the olive oil over a low/medium heat. Cook the onion until softened and lightly caramelised. Then add the garlic and spices, frying for a few minutes until fragrant.
2. Add the lentils, chopped tomatoes and veg stock, bring everything to a simmer and partially cover with a lid.
3. After 15 mins, add the green beans, recover with the lid and cook for another 10 mins until the beans are cooked and the lentils are soft but still holding their shape. Add a splash of water if they are too dry, you want them to have a creamy, porridge like consistency. Add the lemon zest and juice, then taste and season with salt and pepper.
4. In a small bowl, mix the harissa paste with the yoghurt and seasoning. Drizzle all over the top of the lentils and serve with extra olive oil and bread.

Some beautiful snaps from our yoga brunch at 🧘🏽‍♀️ the best morning bringing people together to move, flow and connect. We’re already planning the next one! Stay tuned for future dates, we would love to have you 😘 xx

always for the support 💛
for the gorgey snaps 📸

Silly season photo dump ✨ wishing you all had a cracking Christmas packed with scrumptious food, friends and family. Its been a few years since we’ve been back for the holidays and grateful for every second of it! Feel the love, spread the love and let it catch like wildfire! 🔥💛

Super late with the post but these women deserved a mention! Amongst all the festivities I’ve been lucky to connect with women from all over talking food, mind body and wellness, all of my fave things! 🥹🙌🏾

Two events featured here - a dinner with the ladies from heritage series (a must to check out if you haven’t already!) celebrating the food we have inherited through our families and cultures. Followed by a women in wellness event hosted by the lovely and connecting women from all areas of our wonderful industry. Freelancing can be quite a lonely world and we often get lost in the stories we tell ourselves but it’s amazing to connect with like minded women and remember we’re all going through the same thing! ✨

I truly believe that holistic health starts from the inside out, from what we put it in our bodies, to our physical and of course mental health. It’s amazing to see how quickly our industry has grown and the amazing work women are doing to create a healthier, happier world.

So grateful to be a part of it! 🩵

Happy Sunday! ☀️ Here’s a few snaps of what’s been churning out the kitchen recently. A mix of catering and home cooking/general entertaining & merriment:
1. Coconut braised beans with lemongrass, ginger and chilli - these were YUM 🌶️
2. Caramelised lemon tart, rhubarb gel, sour cherry powder
3. Charred cabbage, celeriac puree & brown butter with popcorn crumb
4. Fresh baked sourdough
5. Mushroom manti - Turkish style ravioli, aleppo brown butter, labne
6. Roast cauli salad, lemon tahini, caper raisin herby salsa
7. Baked salmon with harissa date glaze, pistachios
8. Apple and blackberry lattice pie

BLACK FRIDAY SALE!! 💫✨
I’m offering a 10% discount for Black Friday weekend for my new years yoga & brunch!! This would make an amazing Christmas present for you or your loved ones so don’t miss out! 💛

A nourishing morning of meditation, breath, yoga and delicious food.

Just enter the promo code: BLACKFRIDAY at checkout.

Hope to see you there! 🙏🏾

Excited to be working on this amazing retreat with two fabulous teachers .yoga the dream team! We’re offering a BLACK FRIDAY SALE on the remaining rooms which we’re expecting to sell out soon so get booking! 👀

is a stunning retreat space in the Kent countryside. Join us for a weekend of yoga, meditation, sound healing and reflection, with DELICIOUS food by moi 💁🏾‍♀️ Trust me you don’t want to miss out on this one!! 🫶🏾💛

Insta friends! Join me on Saturday 6th January for a blissful morning of yoga and a delicious brunch to nourish you from the inside out. 🤗 Let’s kick off the new year with a positive mindset and powerful intentions. 💫

Hit the link for tickets and more info! https://www.eventbrite.co.uk/e/yoga-brunch-tickets-740863210807?aff=oddtdtcreator

Spread the word and share the love! 💕🙏🏾

Autumn scenes 🍂 gives me massive cravings for an ultra mushroomy creamy risotto. Topped with crispy wild mushrooms, truffle oil and creme fraiche. 👌🏾

Had to root through the archives for this beauty! 📸

Serves 4

Ingredients:

30g porcini mushrooms
2 banana shallots, finely diced
2 cloves of garlic, finely chopped
100g butter
250g chestnut mushrooms, finely chopped
250g risotto rice (arborio or canaroli are both good)
120ml white wine
1-1.5l vegetable stock
100g parmesan, finely grated
150g wild mushrooms, cleaned with a damp brush (sh*take, girolle, chestnut, oyster)
Drizzle of truffle oil, to serve
Creme franche, to serve

Method:

Begin by soaking the porcini mushrooms in 300ml boiling water for at least 10 minutes. Drain over a small saucepan, retaining the porcini stock. Finely chop the soaked mushrooms.

Heat olive oil and a k**b of the butter in a large frying pan. Add the shallots with a pinch of salt and sweat down until just starting to take on colour. Add the chestnut mushrooms, porcini and garlic, cooking until just softened.

Add the risotto rice to the pan and cook for 5 minutes over a medium/high heat, stirring to coat the rice grains.
Pour in the white wine and bring to a simmer for 2 mins to evaporate off the alcohol.

Start adding the porcini stock, one ladle at a time, then continue this process with the vegetable stock until the rice is cooked al dente – it should have some bite to it but not taste chalk, adding more stock if you prefer a looser, creamier consistency.

Take off the heat and stir in 50g of the butter and parmesan, reserving some of the cheese to garnish. Taste to season with salt and black pepper. Cover and leave to rest for 5 mins.

Heat a separate frying pan with a little oil and fry the fresh mushrooms over a medium heat, until a golden colour. Sprinkle over a little sea salt.

Serve the risotto with extra parmesan and finish with the wild mushrooms and a drizzle of truffle oil.

Creamy spinach chickpeas with hot paprika butter and toasted pistachios. Who wants to take a dip! 🔥

I was going for a chunky but creamy dip vibe and this baby was born. I served it as part of a mezze spread and it worked a treat 🤘🏾Always for those delicious big buttery chickpeas 😍

Simply blend a handful of your chickpeas with a load of spinach, tahini and lemon juice. Add a bit of water if you need. Then cook off a load of garlic, chilli and olive oil in a pan until toasted and fragrant. Add the rest of your chickpeas with their juices and simmer until soft and creamy.

Take off the heat and stir through the spinachy blend and mixed herbs. Season to taste.

Heat your butter, paprika and chilli in a separate pan until deliciously nutty and browned then add a squeeze of lemon. Drizzle on top of the chickpeas to serve with chopped pistachios.