“Consciousness starts by taking care of the vessel we do have: what we feed it, literally and energetically (our conversation with ourselves). How does food make you feel? what foods make you ‘feel’ good?”

-Taylor Godber

*scroll down for free watermelon ceviche recipe*

We first met Taylor Godber in Bali 2017, when we moved to Bali for a month to bring The Salty Club to life. We immediately connected with her open, loving, soulful personality and admired her dedication to living an adventurous, active and deep life. And now we’re stoked to announce Taylor is our new in-house (or technically, online) Salty Club chef. Each month she’ll be bringing you recipes for nourishing, energising meals and appetizers. Clean food, bare feet.

Join >> The Salty Club << TODAY and never miss a recipe.

Why are you passionate about your field and what role does it play in your life?

Eating delicious health food is one of my favourite pleasures of being a human being. How lucky we are to be able to explore and taste the flavours of the world. It really goes hand in hand with travelling: new destinations, new flavors, new markets—it’s an adventure.

Food is fuel. What we put into our bodies has a noticeable impact on how we function; emotionally, spiritually, and physically. When we choose to eat mindfully, reaching for healthy, organic, nutrient-rich foods, we smile more, stand taller, and see more clearly. This influences every part of our life.

What’s your background and how did you acquire those skills ?

I learnt from watching the Food Network on tv, along with testing out recipes from books and online. No serious formal training. I looked into a few culinary programs at one point, but had a tough time finding one that aligned with the style of cooking I was interested in. Later down the line I completed a Raw Food Chef Certification in Costa Rica with the lovely Joanne Young at Healing Cuisine. And then reached out to a couple chefs whom I really looked up to and had the honour of doing a few jobs with them. I’m continually learning as I go, experimenting with the new ingredients and techniques, it keeps it fun.

What would you like more people to understand about your field?

Cooking and eating healthy should be fun. Akin to most things in life, it’s only as challenging and complex as you choose to make it. We are so armed these days with grocery stores that offer up healthy produce and organic grains and pretty much any ingredient under the sun, and even pre-chopped veggies. Restaurants and cafes these days are joining the movement to create healthy options as well.

It really comes down to being more conscious of what we choose to put in our bodies and what level we really want to perform. I’ve yet to meet anyone that would put marked gas in a race car, so why would we choose to put carcinogenic, preservative-laden foods in our bodies and expect to be running at an optimal level?

I can’t highlight enough how much the choices we make for what lands on our plates and in our bellies effects us. And a step further, the mindfulness of how those decisions impact the planet and the lives of other sentient beings. Let’s start waking up, people.

How will your salty club content help people to do so?

Looking forward to empowering the SC members with the power of food. Sharing simple, easy to follow, healthy recipes as a tool for success and hopefully the precursor for more mindful decisions across the board. I mean, it’s a choice we have.

Favorite place in the world ?

Destination wise, Whistler BC backcountry with the homies, Tofino BC in the water or wandering the rainforest, surfing temples in Bali Indonesia, or cozied up with my man at the campfire in Baja Mexico.

What gets you the most excited in life?

Moments that draw us in, that either demand us to be present or naturally invite us to slow down and observe. Being in nature with friends, away from the crowds, away the traffic and noise, a top of ridges, or sitting in the line up when the sun begins to set and the water turns to a swirl of orange and jet black ink. Floating through pow or dropping into a wave. Rising before the sun, with coffee in hand, and setting off to an adventure: snow or surf. Witnessing love, especially old love. Watching friends succeed at something they are truly passionate about. Creating art with food and sharing it with friends. People helping other people, animals, the planet. Animals, all of them.

What’s the craziest thing you’ve ever done?

Depends what your idea of crazy is.

↠ FREE RECIPE: Watermelon Ceviche ↞

Fish are friends too

Makes: 4 appetizers
  • 15 minutes
  • no waiting time

↠ Ingredients ↞

Sesame oil, 1 tablespoon

Braggs sauce, 2 tablespoon

Lime, juice of 2 fruits

Watermelon 4 cup, 1/2 in diced

Red onion, 2 tablespoon chopped finely

Fresh chill, 1 chopped finely (hold if you want to avoid the spice)

Cilantro, 2 tablespoon sliced thin + 2 tablespoon whole leaves

Nori sheets, 1/2 sheet cut thinly with scissors

Green onion, 3 tablespoon sliced thin

Radish, 4-5 sliced thin for garnish

Black sesame seed, 1 tablespoon for garnish

↠ Method ↞

  1. Combine sesame oil, braggs, and lime juice. Gently fold watermelon in sauce and let marinate.
  2. Meanwhile, chop and combine red onion, chili, slice thin cilantro, green onion and nori. Fold into watermelon mixture.
  3. Serve with liquid or spoon out watermelon into separate bowl with a slotted spoon for serving. Top with whole leaf cilantro, radish, and black sesame seeds, if you like.

*Reserve liquid stands as a great salad dressing.

*Serve with rice and cooked or raw veggies for a poke bowl.

Love this recipe?! Each month Taylor Godber will be bringing you fresh recipes, exclusive to The Salty Club. Get your FREE all-access 7 day pass to the Salty Club >> HERE <<