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    DIY Christmas Hampers- all the recipes to make your own raw vegan gifts

    DIY Christmas Hampers- all the recipes to make your own raw vegan gifts

    Prior to moving to the UK from NZ  (9.5 years ago now... Whaaaat!), Christmas Day always meant a full day of sun, sand, family fun and picnic feasting at Piha beach.

    We always had the very best of times and although there wasn't a thing to complain about while being brought up in the Southern Hemisphere, I must admit that I also adore the polar opposite Christmas festivities which London has to offer.

    And now that I have a family of my own, every single moment of Christmas time is all the more special.

    Also, I literally could not be more grateful that I have this time of year to get fully absorbed in and take my mind off the discomforts of final month of my pregnancy with No2.

    And how fun is it to visit Santa's Grottos!!? So fun!

    Here we are just last night:

    Tanya Maher Santa's Grotto London

     

    Super into anything and everything FESTIVE this year, I got a major urge to create and have been spending all of my days (and nights) recently making our Raw Organic Christmas Gift Hampers. 

    Did you see? tanyasliving.com/collections/raw-organic-christmas-hampers

     

    I realise that not all of you live in the UK to order yours and some of you have just purchased a dehydrator and are super keen to put it to good use this Christmas...

    Soooo, I put together a whole recipe collection that covers every single yummy item in my own hampers.

     

     

    Pick and choose what you'd like to make and if you post it on social, remember to tag #TanyasChristmas so I can find your pics and like them a million times!

     

     

    Tanya's Festive Grawnola

    Tanya Maher Raw Food Christmas Recipes Vegan DIY Gift Hampers

     

    1 cup almonds, soaked overnight

    1 cup sprouted buckwheat*

    3/4 cup sunflower seeds, soaked overnight

    1/2 cup pecans/walnuts, soaked overnight

    1/2 cup oats

    1/2 cup cranberries (I use cranberries that have been preserved in apple juice)

    1.5 cups dates, soaked overnight

    1/2 cup water from soaking dates

    1/4 cup coconut palm sugar

    2 tbsp Tanya’s Chai Mix (Cinnamon, coconut palm sugar, clove, cardamom, all spice, nutmeg, ginger, coriander)

     

    -Process almonds, sunflower seeds and walnuts/pecans only for a few seconds in the Food Processor, until roughly chopped. What you are looking for are shards and fragments of nuts, as though you were roughly chopping them with a knife. Careful not to over-do or you'll create a paste.

    -Stir all the chopped/processed nuts together with buckwheat, oats and cranberries in a large bowl.

    -Process all the dates, coconut sugar and spices to a smooth paste in a Food Processor. You may need to stop and scrape down the sides a few times.

    -Pour this paste over all the nuts and mix everything really well using your hands.

    -Distribute the mixture over a few dehydrator teflex sheets in rough chunks, making sure you don't have really thick pieces or they will take forever to dehydrate. 

    -After 6-10 hours, transfer onto mesh sheets and dehydrate for another 20-24 hours until dry and crunchy.

    -Store in an airtight container.

     

     

    *TO SPROUT BUCKWHEAT

     

    3/4 cup raw buckwheat groats

    water

    -Cover with plenty of water and leave to soak for 4 hours.

    -Pour the water out and rinse the buckwheat in cold water 4-5 times. The liquid will be really gooey, so you are looking to continue rinsing until only thin water leaves the buckwheat, no goo.

    -Distribute the buckwheat over a tray and leave at room temperature for 24 hours, rinsing 2-3 times in cold water over this time. 

     

     

    Tanya's Christmas Mince Pies

    Tanya Maher Raw Food Christmas Recipes Vegan DIY Gift Hampers

     

    For the crust

    150g almonds

    100g cashews

    1/2 cup (75g) buckwheat flour

    1/2 cup (65g) oat flour

    1 tbsp chia seeds, ground

    3 tbsp water

    1/4 cup (60g) maple syrup

    1/2 tsp Himalayan salt

     

    -Process all the almonds, cashews and flours in a good processor with an S blade, till powder like.

    -In a separate bowl, stir ground chia seeds with water till well combined without clumps.

    -Add the chia paste, maple and salt to the food processor and blend till you get a dough-like consistency. You may need to scrape down the sides a couple of times.

    -Line a shallow 12 muffin tray with cling film. Distribute the dough mixture evenly among all muffin moulds, pressing in gently to take the shape of the mould.

    -Place the full tray into a dehydrator set to 48 degrees C, for 12 hours. Carefully remove the crusts one at a time and transfer onto mesh trays of the dehydrator. Return to dehydrate for a further 24 hours.

    Tanya Maher Raw Food Christmas Recipes Vegan DIY Gift Hampers

     

    For the filling

    1.5 cups sultanas

    1/4 cup quality brandy*

    3/4 cup dried apricots

    1/2 cup dried cranberries

    zest of 2 oranges

    1/3 cup orange or pineapple juice

    1/4 goji berries

    1 tbsp Tanya’s chai blend (cinnamon, coconut palm sugar, clove, cardamom, all spice, nutmeg, ginger, coriander)

    20 drops sweet orange essential oil

    10 drops cardamom essential oil

     

    *To check whether your brandy (or any wine, beer or liquor) is vegan, check out http://www.barnivore.com

     

    -Pour the brandy over sultanas and leave to absorb for 2-3 hours.

    -Mix apricots, cranberries, orange zest and juice in a separate bowl. Leave to soak for 2-3 hours also.

    -Place all the ingredients into a food processor with an S blade and pulse till well combined but still slightly chunky.

    -Scoop the filling into ready bases, smoothing out the surface as you go.

     

     

    For the icing

    1 cup cashews, soaked 4-8 hours

    1/4 cup xylitol or erythritol

    1/4 cup extra virgin coconut oil, melted

    1 tbsp lemon juice

     

    -Rinse the soaked cashews, then blend everything in a high speed blender till creamy.

    -Scoop a spoonful over each pie, spread to the surface or leave like a dollop of snow fall. Decorate if you wish!

     

     

    You can also make a simplified version of my Christmas Mince Pies, which requires no dehydrator at all. Take a look here: tanyasliving.com/blogs/tanyas-blog/christmas-in-the-raw-no-dehydrator-needed

     

     

    Tanya's Christmas Pudding

     

    For the puds

    165g walnuts, soaked overnight

    100g hazelnuts, soaked overnight

    120g sultanas 

    25ml quality brandy*

    65g dried figs

    50g cranberries

    35g dried apricots

    6g orange peel

    juice of 1/3 orange (20ml)

    60g carob powder

    1 tbsp (10g) Tanya’s Chai Mix (Cinnamon, coconut palm sugar, clove, cardamom, all spice, nutmeg, ginger, coriander)

    10 drops sweet orange essential oil

     

    *To check whether your brandy (or any wine, beer or liquor) is vegan, check out http://www.barnivore.com

     

    -Pour the brandy over sultanas and leave to absorb for 2-3 hours.

    -Mix figs, apricots, cranberries, orange zest and juice in a separate bowl. Leave to soak for 2-3 hours also.

    -Place all the ingredients into a food processor with an S blade and pulse till well combined. You may need to scrape the sides once in a while and pulse your machine.

    -I use a medium sized ice cream scoop to form standing puds, then smooth them out with my hands, but you can also roll a ball and press it onto non-stick sheets to create a bit of a base.

      

    For the icing

    1 cup cashews, soaked 4-8 hours

    1/4 cup xylitol or erythritol

    1/4 cup extra virgin coconut oil, melted

    1 tbsp lemon juice

     

    -Rinse the soaked cashews, then blend everything in a high speed blender till creamy.

    -Scoop a spoonful over each pudding and leave like a dollop of snow fall. Decorate as you wish!

     

     

     

    Tanya's Salted Caramel Fortune Dates

     

    12 pitted dates

    1/3 cup grated cacao butter, melted

    1/4 cup grated cacao paste, melted

    2 tbsp maple syrup

    2 tbsp Algarroba powder

    1/2 tsp Himalayan salt

    1/3 squirt Medicinal Flower caramel extract

    Optional: desiccated coconut for sprinkling

     

    -Print 12 of your favourite quotes* or feel good wishes* and messages*, roll them up, wrap in a little cling film and insert each into a date. Transfer dates to a freezer to cool for a minimum of 1 hour.

    -Melt your cacao butter and paste in a double boiler, remove from heat and add the remaining ingredients. Stir gently until the mixture cools down slightly and is no longer thin and runny.

    -Drop in a date, one at a time, immediately removing it so it doesn’t cool down (and solidify) the remaining chocolate in the bowl. Sprinkle some coconut if using. Continue to coat the dates in this way. 

     

    *If you need some inspiration for what lovely messages you can print, take a look at this collection: tanyasliving.com/blogs/tanyas-blog/inspirational-quotes-of-the-year

      

    Tanya's BBQ Spiced Nuts

     

    250g pumpkin seeds, soaked

    150g walnuts, soaked

    140g almonds, soaked

    110g hazelnuts, soaked

    110g Brazil nuts, soaked

    40g maple syrup

    20g extra virgin olive oil

    15g Himalayan salt

    10g garlic powder

    10g nutritional yeast

    9g sweet smoked paprika

    7g coconut palm sugar

    4g ground coriander

    3g coconut flour

    3g dried mixed herbs

     

    -Rinse all the nuts, place them in a tupperware container, then drizzle in maple syrup and olive oil.

    -In a separate bowl, mix all of the dry ingredients/spices and then sprinkle them over the nuts and cover with lid. Shake the container so coating covers all of the nuts and seeds evenly.

    -Spread over mesh trays of your dehydrator and dehydrate for 35 hours at 48 degrees C.

     

    Tanya's Coconut Jerky

     

    360g young coconut meat (about 2 cups)

    3 tablespoons date paste (this is just soaked dates blended in the water they were soaking in)

    2 tablespoons garam masala

    2 tablespoons tamari

    1 teaspoon Himalayan salt

      

    -Scrape off any rough bits from the coconut flesh and slice it into long 1 centimetre strips.

    -Transfer all the ingredients to a large bowl and stir them together using your hands.

    -Distribute over 2 teflex sheets so the coconut strips aren’t bunched together. Dehydrate at 47 degrees C for 5 hours, transfer onto mesh trays and dehydrate for another 5-15 hours depending on whether you prefer these chewy or crunchy.

     

    Tanya's Festive Truffles

     

    1/2 cup maple syrup

    1/3 cup extra virgin coconut oil, melted

    1/3 cup cacao powder

    zest of 2 oranges

    2 tbsp Tanya’s Chai Mix (Cinnamon, coconut palm sugar, clove, cardamom, all spice, nutmeg, ginger, coriander)

     

    200g 70% dark raw chocolate

     

    -Blend all the truffle ingredients (except the raw chocolate) in a blender and pour the sauce into a lined container.

    -Freeze to set for 2 hours, then cut into desired size squares and return to the freezer.

    -Grate the block of chocolate and melt it in a double boiler. 

    -One at a time, enrobe the frozen truffle squares by placing each on a fork and pouring the melted chocolate over every side for an even coat.

     

     

    And now it's your turn!

     

    P.S. If you're still after more recipes or maybe some savoury meals to go with your Christmas Feast, there's more in my downloadable book:

     

     

     

    P.P.S. If you'd rather I make this hamper of dreams for you, then check out what's on offer. (Those dates below are dispatch dates FYI, actual delivery dates will be 1-3 days later)

     

     

     

    Raw Plant-Based Christmas Hampers are here!

    Raw Plant-Based Christmas Hampers are here!

    You guys,

    This is pretty exciting!

    I've been working around the clock to create the most beautiful, the most delectable, the most special and the most festive hampers of your most healthiest dreams...

    How my days look recently:

    I wake up, get Lake ready for nursery, check the dehydrator, squeeze oranges, get high on smelling brandy, soak more seeds/ nuts/ dried fruits in said o.j. and brandy, blend up the Xmas mince pie 'dough' mixture, spend hours carefully forming the mince pie bases, check the dehydrator, run out of organic supplies, order more online or run (read: crawl with my 8 month bump) to the shops or Tanya's in Chelsea, chop/ blend/ mix/ spread all the ingredients for the grawnola, collect Lake from nursery and keep her entertained by seeing how many soaked almonds she can peel for me, answer questions about the hampers on social, look for another way to entertain a bored toddler, get her involved in sampling everything in the dehydrator (always regret this bit- she eats A LOT!), give Lake a bath, make dinner together, eat and clean up, blend up the Xmas pudding mixture, spend hours forming the puds while listening to Xmas tunes and checking out Lake's latest moves that she wants to show me and to try out for myself of course, do the longest bed time routine imaginable (probably due to a hyper child after dance party), then once she's singing happily to herself in bed at 9pm, I return to the most festively scented kitchen for the final and most peaceful hours left in the day.

    And honestly.. I love every single moment.

    Christmas is truly the most magical time of year and since I really don't know what life with two kids will be like, I wanted to make this Christmas the most satisfying, which very much involves satisfying all of your requests for Raw Organic Xmas Hampers that we've been getting since first opening Tanya's in 2014.

     

    Soooo, check this out:

    We have DELUXE and LUXURY Hampers available...

    DELUXE Raw Organic Plant-Based Hand-made Xmas Hamper

    What's included:

    1 x Christmas Mince Pie
    2 x Mini Christmas Puddings
    2 x Festive Chocolate Truffles
    1 x Salted Caramel Fortune Date
    1 x 50g BBQ Spiced Nuts
    1 x 35g Coconut Jerky
    1 x 115g Festive Grawnola
    1 x Beautiful Storage Basket*
    *Note baskets may vary 

     

    LUXURY Raw Organic Plant-Based Hand-made Xmas Hamper

    What's included:

    2 x Christmas Mince Pies
    2 x Mini Christmas Puddings
    2 x Festive Chocolate Truffles
    2 x Salted Caramel Fortune Dates
    1 x 50g BBQ Spiced Nuts
    1 x 35g Coconut Jerky
    1 x 115g Festive Grawnola
    4 x Pana Chocolate Bars 
    1 x The Uncook Book signed by Tanya
    1 x Beautiful Storage Basket*
    *Note baskets may vary 

     

    If you'd like to see the list of ingredients or to order your gift hamper, hop over to our online store now: https://tanyasliving.com/collections

    If you'd like to make your very own hamper just like mine, make sure you're subscribed to my newsletter, because come Monday, EVERY SINGLE RECIPE of each item in these gift hampers will be in your inbox. 

    Subscribe here: http://eepurl.com/dw9CCn

     

    Merry Christmas x

    Raw Layered Red Velvet Cake

    Tanya Maher's Raw Vegan Red Velvet Cake Dairy-free Gluten-free

    Firstly... THIS comment:

    "Tanya Maher's cake was incredible- the first non beetroot tasting beetroot red velvet cake I've ever had - and want to make."

    - Anna Mendonca after my demo at The Wellbeing Now Seminar

     

    Secondly... THIS picture:

    Tanya Maher pregnant

    There's a very happy baby boy inside getting so many benefits from all the beetroot I've been feeding him... But seriously, how is THAT bump only 7 months? 

     

    Thirdly... THESE benefits:

     beetroot beet powerful benefits for skin, pregnancy, iron, vitamin c

    (Screenshot taken from @earthyandy post on Instagram. So perfectly timed as we're both pregnant and I was just starting to wonder why I'm enjoying beets so much lately)

     

    Finally... Why are you still here reading and not making this beauty?

    Oh and you do remember that THEEE SALE ends at 23:59 GMT tonight, right? Equipment, books, superfoods and supplements- up to 65% off!>>

     

     

    RAW RED VELVET CAKE

    Serves 8-12

     

    Tanya Maher's Raw Red Velvet Cake

    For the red cake

    3 cups almond meal (left from making milk out of 4-5 cups soaked almonds)*

    1/2 cup + 1 tbsp  beetroot juice (from about 2 beets)**

    8 medjool dates, de-stoned or 16 soft pitted dates

    4 tbsp xylitol

    3 tbsp cacao powder

    ½ vanilla pod, seeds only

    ½ tsp Himalayan salt

     

    For the icing

    2 cups cashews, soaked overnight

    3/4 cup extra virgin coconut oil, melted

    1/3 cup + 2 tbsp xylitol

    juice of 1 lemon (4 tbsp)

    ½ vanilla pod, seeds only

     

    For the optional decorations

    goji berries

    mulberries

    edible flowers

     

    *The prepared almond milk will keep for up to 5 days in the fridge and actually is an amazing accompaniment to this cake. Otherwise make superfood shakes or freeze in ice cube trays to use in smoothies later. I make my almond milk blending 1 cup soaked nuts + 2.5 or 3 cups water + 3 pitted dates + pinch salt, then straining.

    **If you don’t have a juicer, use a blender. Blend up the beetroot and strain the juice through a nut bag/ cheese cloth. I blend approx. 3 small beets with 1/3 cups water.

    -For the icing, firstly scrape out the seeds from a whole vanilla pod. To do so, slice the pod in half lengthwise, then use a teaspoon to literally scrape all the seeds out until the inside of the pod is dry.

    -Blend all the icing ingredients till creamy. Transfer to the fridge while making the cake. (Be sure not to leave it there to solidify fully, we just want to cool it to a spreadable consistency).

    -Process all the red cake ingredients in a food processor with an S blade.

    -Now for the tricky/fun part: divide the red cake mixture into three equal parts, take one part and distribute it along the bottom of a 7 inch cake tin with a removable base (wrap the base in cling film), firmly pressing it down with your hand or a soft spatula. The trick here is not to spread a layer of icing and then add another layer of cake, as it will all turn into one big mess when you try and make a firm smooth layer of the cake again… so…

    -Carefully remove the layer of cake with the base and flip it over onto a clean serving plate. Remove the metal base, then the cling film. Spread a layer of icing on top. Repeat this process of creating the red cake layer two more times, each time carefully removing it out of the cake tin, placing on top of the frosting layer and icing it again.

    -When all three layers of red cake and icing are structured into a cake, use the remainder of the frosting to cover the sides of your cake, until the red colour is no longer peeking through.

    -Decorate with berries / dried fruit of your choice.

    -Place in the fridge for a minimum of 4 hours to set, then slice with a sharp knife, wiping it clean with a paper towel in-between.

     

    Tanya Maher's Raw Vegen Red Velvet Cake Gluten Free Dairy Free

    Tanya Maher's Raw Vegen Red Velvet Cake Gluten Free Dairy Free

    Tanya Maher's Raw Vegen Red Velvet Cake Gluten Free Dairy Free

    Tanya Maher's Raw Vegen Red Velvet Cake Gluten Free Dairy Free

    Tanya Maher's Raw Vegen Red Velvet Cake Gluten Free Dairy Free

    Tanya Maher's Raw Vegen Red Velvet Cake Gluten Free Dairy Free

    Tanya Maher's Raw Vegen Red Velvet Cake Gluten Free Dairy Free

    Tanya Maher's Raw Vegen Red Velvet Cake Gluten Free Dairy Free

    Tanya Maher's Raw Vegen Red Velvet Cake Gluten Free Dairy Free

    Tanya Maher pregnancy 

     

     

     

    World Nachos Week + Raw Vegan Nachos Recipe!

    World Nachos Week + Raw Vegan Nachos Recipe!

    It's World Nachos Week!!!

    Well, Nachos Day was yesterday 6th November actually, but I would happily devote an entire week to nachos, so let's not limit ourselves to a single day, shall we?

    I'd be the first to admit that the Nachos dish is one of those things I miss most of all about the restaurant days of Tanya's Cafe...

    You do require a dehydrator to make them so I never thought to publicise the recipe, but seeing just how many of you have taken advantage of the 50% OFF discount code for my beloved Sedona Dehydrator and are now proud owners of this super exciting toy in your kitchen, I feel it is my obligation to supply you with really really good dehydrator recipes.

     

    So here is one, delivered to you straight from the files of cafe (Tanya's Phase 1.0) before the deli (Tanya's Phase 2.0)...

     

    Raw Living Nachos 

    tanya's raw dehydrated nachos recipe

    (This Instagram picture is by @itseileens. The featured blog post image above is by @monicabeatrice)

     

    For the nachos:

    2 cups sunflower seeds, soaked 2-4 hours

    2 cups frozen sweet corn, thawed

    2 cups (600g) courgettes, chopped 

    2 cup (115g) sundried tomatoes, soaked 2-4 hours

    2 tablespoons lemon juice

    2 tablespoons cumin

    2 teaspoons salt

    1 teaspoon garlic powder

    ½ teaspoon cayenne

     

    -Transfer all the ingredients into a food processor with an S blade (or a high powered blender for a smoother crisp) and process until you get a mixture, which resembles a paste.

    -Separate the mixture into 2 equal portions and spread each half over a teflex sheet. Using a spatula, bring the mixture as close to the edge of the sheet as you can without it separating. Transfer both trays to the dehydrator and set it at 47 degrees C for 10 hours.

    -Place a mesh tray over the cracker and holding both trays together at each end, quickly turn them over, then peel off the teflex sheet. Return the trays to the dehydrator for another 15 hours. Chop up the large plank of ready cracker into equal sized squares, then halve into triangles and store in an airtight container.

     

    The Uncook Book by Tanya Maher and Hay House

    If you have The Uncook Book, serve with:

    Oyster mushroom meat (p. 98)

    Guacamole (p. 105)

    Cashew soured cream (p. 106)

    Pineapple salsa (p. 64)

     

    If you don't have the book or you're pressed for time, serve with:

    Lazy salsa and raw vegan taco meat >>

     


    By the way, in the below pictures you will see how the nachos appear being produced in a food processor vs a blender...

    Tanya's raw vegan dehydrated nachos recipe
    (Here's the chunkier version as they were made in a food processor. Instagram pic by @emmalexi)

     

    Tanya's raw vegan dehydrated nachos recipe(Here's the smoother version as they were made in a blender. Instagram pic by @tanyasliving)

     

     

    Up to 65% off on Raw Food Equipment, Supplements, Books and Events!

    Up to 65% off on Raw Food Equipment, Supplements, Books and Events!

    Remember when I emailed you guys on my birthday at the beginning of September and told you that the Sale of All Sales will be happening soon?

    That ‘soon’ has just landed. Surprise!

    Not only can you save up to 50% on dreamy equipment, some of the goodies below are totally FREE!

    Stock up on Christmas gifts early, as sale ends mid November!

    I love Mondays.

    Happy Monday!

     

    —————————————
    Sale starts NOW and ends at 11:59PM GMT Thursday 15th November!
    —————————————

    HARD COPY BOOKS

    Screen Shot 2015-09-04 at 11.48.55 The Uncook Book- The Essential Guide to a Raw Food Lifestyle

    Inside you will find over 140 easy-to-follow, accessible recipes with a modern edge, everything you need to know to set up a successfully raw kitchen and a whole lot of super handy tips that are both nutritionally viable and creatively fun. It's the perfect book for anyone who wants to celebrate life through food and there's even a Kid's Section and a Party Section (with Superfood Cocktail recipes!), as well as a whole collection of never-before-seen signature recipes from Tanya's Cafe.

    UK version available for next day delivery on Amazon.co.uk , click to save 27%. Take me there>>

    US version available to pre-order on Amazon.com, click to save 65%. Take me there>>  

     

    —————————————

    DOWNLOADABLE  EBOOKS

       

     

    Whether you're looking to host a Raw Food Christmas this year, want to learn how to create super easy and majorly tasty Raw Chocolates, interested in eating healthier while still keeping warm this winter or dreaming about a simple to follow Detox Program that gets results - there's an eBook for that! Click on individual covers to learn about what's inside each eBook and use below code to own yours for HALF PRICE!

    Enter coupon code TANYA50 at checkout and save 50%Take me there>>

     

    —————————————

    DEHYDRATOR

    Sedona Dehydrator is the one I use at home and the model you can get for 50% OFF!!! It's a very clever machine- all the settings are digital, you can divide the heating compartment into 2 drying chambers if you don't have much to dehydrate, the display is glass so you can keep an eye on your goodies, there're 9 trays so plenty will fit and you can make multiple recipes at once. It's a major bargain at this discount, so if you've ever considered a dehydrator, please please make the most of it!!! Use code SEDONA50 at checkout. 

     

    Also get some teflex sheets (non-stick sheets) for your dehydrator, you'll use them for everything from making crackers and fruit leathers to even things used outside of dehydrator like chocolate bark, roulades or even sushi. The 50% OFF discount only applies to the dehydrator itself but you can make a separate transaction later and use code TANYABDAY to get 25% OFF all other Tribest's products, including this one. 

     

     

    —————————————

    EQUIPMENT

     

    Here's something MEGA exciting! Some of the very best equipment that exists to extract the most nutrients out of living food is the equipment by Tribest. As part of my birthday celebrations this year, they agreed to offer you guys a very generous 25% OFF on their ENTIRE RANGE. Cold-press juicers, travel blenders, high-powered blenders, spouters, yogurt makers, and more! 

    If you can do all your shopping before 15th November, you will save 25% on the entire Tribest range using code TANYABDAY at checkout! Christmas shopping sorted.

    —————————————

    SUPERFOODS

      

    The funky Superfoods we used for our breakfast smoothie bowls on the retreat a couple of week ago, like the PINK Pitaya powder, BLUE Spirulina powder or BLACK Activated charcoal all come from RawNice. They kindly offered you 15% OFF on the entire range (excluding bundle deals), so check it out there and stock up using promo code Tanyas15 (note it is case sensitive).

    Credits for above: Spiderweb Activated Charcoal cake by @cocooncooks on IG. Pitaya and Blue Spirulina spreads by @nourish__naturally__ on IG. Oh and the orange colour in my 3 tier cake (main image of this post) is from Dunaliella Salina powder by RawNice also.

     

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    SUPPLEMENTS

     

    Udo’s Choice oil blend, their probiotics, green powder complex and digestive enzymes are hands down the very best I've tried. Use promo code BETTERRAW to save 20% OFF at checkout on the entire range. I massively rate their products and only shop there now for those specific supplements.

     

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    EVENTS

    If you’re in Birmingham this weekend or would like to go... I have 4 guest passes to give away that will grant you access to all three days of the incredible Mind Body Spirit Festival! Just email your full name to hello@tanyasliving.com and answer this question: “What time is my raw food demo on Saturday 3rd November?”. First 4 people to email me their correct answer will receive a ticket. Hint: you can find the answer on our events page: tanyasliving.com/collections/workshops-and-events

     

    I’m mega pumped to be demonstrating my delish layered Red Velvet & Cashew Frosting raw cake at this year’s WellbeingNow event! Take a look at the epic line-up of speakers and book out your whole day on Saturday 10th November. London is the place to be! Use code tanya30 for a massive 30% OFF to this whole experience.

    Oh and the first 10 people to email me their receipt to hello@tanyasliving.com will also receive a signed copy of ‘The Uncook Book’ which I will personally sign for you on the day. Book now>>

     

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    COURSES

    Wondering how I found a career I love and became a Health Coach? I studied holistic health and nutrition at the Institute for Integrative Nutrition! IIN's course is taught part time and entirely online, by the world's best speakers, nutritionists, doctors and spiritual gurus. 

    When you enrol in the Health Coach Training Program using my name (Tanya Maher), you’ll save up to US $1,000 on tuition and receive some awesome bonuses, including your very own tablet as well as an Amazon gift card and IIN-approved book list to support you on your wellness journey! Enrolment is now open for November and January year-long and December and February accelerated classes.

    Call on (877) 733-1628 for US or +1 (212) 730-5433 for International and mention Tanya Maher for all the benefits! Sample a FREE class, here>>

     

     

      

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    Sale starts NOW and ends at 11:59PM GMT Thursday 15th November (or while stocks last)!
    Happy Halloween/ Early Merry Christmas to you and Happy Belated Birthday to me :))))