Sarah Tanner

We’re obsessed with hearing about what other people eat all day erryday and we just know that you’re all as curious as we are! There’s something so intriguing about knowing the secrets of a healthy foodie. Follow along with this series where we find out what a wide range of successful health-loving ladies eat in a day.

This week we chat to the lovely Sarah Tanner, Vegan Innovator & recipe creator (follow her insta page for amazing inspo!).

Founder and Ex owner/director of greenleaf organics, Sarah Tanner has a new direction as Vegan Innovator, where she helps brands and babes be a little more vegan.

A self-taught plantbased cook, recipe creator, and consultant, Sarah works with forward thinking brands such as Ceres Organics, Remuera New World, Peacocks Early Learning Centres, and Sunfed Foods.

Sarah shares her passion on her Instagram page and recipe videos on her IGTV, where she welcomes everyone to try and be a little more vegan, whilst improving their life experience.

Her new webiste is a great platform to visit to be inspired no matter where you are on your wellness journey.

Your go-to brekkie is…

I am a superfood and superherb addict, so it’s always a smoothie. I recently got sent some of the plant protein as well as greens powder from WelleCo and I am really loving that. I’ll throw in some Tulsi Holy Basil, Seleno Maca, Oat milk, Triphala, probiotics, hemp oil, banana, organic leafy greens, cacao powder, Ashwagandha and digestive enzymes too. I’d love to create an all-in-one powder one day so I don’t have to spend so long cracking open capsules!

Your go-to lunch is…

It really depends on what I’m doing. The other day I was on a filiming day visiting my fave vegan food spots around Auckland, and lunch consisted of cake, burgers, tacos, ice cream and noodles! If I am recipe testing it can be similar, 4 meals I’ll try during the day. Otherwise, I love filming my recipes and sharing them, so it’s whatever I’m working on that day. If I have no work on (which is never the case as I always create something out of nothing) I would probably throw together a bowl of quinoa and veges.

Your go-to dinner is…

Depending on what I made during the day, it can be a variation of left-overs from shoots and filming. As a special treat Jasper and I love to get a lentil dhal takeaway from a local indian…it is quite a luxury to have someone else take care of the food sometimes!

I try to keep it simple though if I’m cooking, as Stella often has something different, and I’m not keen on living in the kitchen, as much as I love it!

Dessert or no dessert…

I’ve really been trying to limit my sugar intake lately as I go in waves of having an overload. I would tend to say no, but do love a couple of pieces of dark vegan chocolate with my herbal tea at night.

What you reach for when a snack attack hits…

Rice crackers. Or seaweed. Or some water! I snack a lot during the day with what I do, so I need to watch I don’t just spend the whole day grazing!

Your fave foodie destination…

Right now its Butchers Son. I love that I can go there and order absolutely everything on the menu seeing as it’s 100% plantbased. Auckland definitely needs more vegan destinations. I’ve been following the Sydney Vegan Guide instagram account and losing my mind over how many places there are. I’m going in November so can’t wait to visit some of them!

  1. Three foods you can’t live without…

  2. Cacao powder, quinoa and leafy greens.

  3. Your ultimate foodie indulgence…

  4. The Indian takeaway from above…and potato chips…of all kinds!

  5. The recipe that’ll always get you drooling is…

  6. Probably something like my salted nut butter protein bites that I’ve shared today. They went bananas on social media, and I know why…they are sooooo good!

Recipe
To make 25 balls
1 cup almond butter
1/2 cup vanilla plant protein powder
1/2 cup salted cashew nuts
4 dates, pitted
1 tsp mushroom powder, such as reishi or maitake (optional)
1 tsp gelatinised maca powder (optional)
3 TBS melted coconut oil
1 cup melted vegan chocolate to coat
Salt to sprinkle
Method
Place all the ingredients except the chocolate into a food processor and process until a nice dough forms.
Roll into your chosen bite size and place in the freezer.
Melt the chocolate and remove the balls from the freezer to coat.
Sprinkle a little salt on and place back in the freezer to set.

 

Connect with Sarah:

Leave a Reply

Your email address will not be published. Required fields are marked *