Recipes for Modern Wellness
Seasonal, nourishing recipes created by Tytania Rose for health, balance, and enhanced personalised living
These recipes are an extension of a philosophy — that food should be elegant, deeply nourishing, and wholly supportive of the way you live. Updated periodically, this collection brings together whole-food inspiration shaped by a lifelong passion for flavour, wellbeing, and personalised nutrition.
Rooted in years as a nutrition-led chef — across private clients, bespoke wellness programmes, and restaurant projects — each dish is designed to taste exceptional while supporting energy, balance, and long-term health. They are influenced by my American roots in Atlanta and New York City, but also drawn from working and living in places like Thailand, India, Portugal, South Africa, Italy, and beyond. My goal is to meet a modern wellness sensibility, resulting in recipes that feel worldly, considered, but also quietly luxurious.
Many dishes were first created in response to individual client needs, offering refined solutions for specific dietary requirements and intolerances. Others were born from flavours discovered abroad, reimagined with seasonal, ethically sourced local ingredients. All of them sit at the intersection of culinary creativity and personalised nutrition — where health-supportive food becomes something genuinely beautiful to eat.
At the heart of this collection is a deep respect for the seasons. From light, plant-forward dishes to more restorative, grounding meals, each recipe moves in harmony with the natural rhythm of the year — and with the body's ever-changing needs.
These are more than recipes; they reflect how I believe food should feel — nourishing, seasonal, elevated, and created with intention. Designed to bring together health, wellness, and pleasure, each dish invites you to experience a more thoughtful and luxurious approach to everyday nutrition.
Number of recipes found:
109
Green goddess Soup with tofu gremolata, seeds, vegan feta of cubed baked tofu
Inspired by the 70s salad dressing, this soup is always what i make when I know I haven’t been eating enough greens. But it makes a lot and is a great freeze, so actually works well for batch cooking. You can use any green veg in this, you just need to keep the courgettes in to bind it. Also all soft herbs work well. The fancy garnishes are necessary, but give it protein, style, and texture. Also- soooo easy to make.
Cooked dijon hijiki (seaweed) and carrot salad
One of the first recipes I learned as an art student in new york city many moons ago. It was cooked up in one of the first vegetarian restaurants in new york, and i would always spend my extra pennies on a special dinner there. Slightly spruced up here and created from taste bid memory, I hope I got it close to how delicious they made hijiki taste (which is rather tricky)…
Chana chaat whole cauliflower, spiced yoghurt, crushed cashew
The whole baked cauliflower thing has been around and around and around again… but this is a much better method of doing it as i always found the middle either undercooked or just plain under seasoned. By cutting it in half horizontally u can pack in flavour on the inside, and it cooks better too.
