Just two days before all of UK went into lockdown, I had a note from our accountant urging to stop all food and drink orders to clear stock ASAP, because the first two weeks of March in 2020 vs 2019 saw a revenue drop by 60%.
Everyone was already staying away from public spaces and The Living Room at My Chelsea Hotel was deserted.
Then, forced to close our doors, three months into lockdown was three months too many for some painful financials to deal with.
To avoid further losses, we had no choice but to hand the hotel and the deli over to another company and say our goodbyes.
It all feels so surreal and so raw still (no pun intended).
I just can’t come to terms with the idea of going back to our beloved London without my beautiful deli to visit, without My Chelsea to stay at, without all the staff who became family.
Discovering just how many businesses the virus has taken and will continue to take is simply heartbreaking.
We may be a number in the statistics of the world, but for many of us our business used to be the world.
Time to create a new world now.
I know that I already posted these words on social media, but I wanted to write to you here and to thank everyone for supporting our restaurant turned deli over the years.
Honestly, it is our customers, I am missing the most. I just love you guys so so unbelievably much!
I’m not going far myself (well I suppose NZ is as far as it gets, LOL, but I mean I'm still online connecting with you all) and will continue to post whatever inspires and serves you.
Speaking of which, what sort of blog posts would you like to see more of...
Family updates? Recipes (raw or cooked vegan)? Inspirational quotes? Kitchen hacks? Food prep tips? Videos? Cleanse ideas? Nutritional facts? Wellness coaching? Glimpses into my every day life?
I’d love to know what’s interesting (or not interesting) to you!
It would be so so so amazing if you could please add your thoughts in the comments section below...
I love you.
💚 P.S. I’ve started coaching on Skype again and it’s keeping my broken heart in one piece.
A couple of weeks ago I got a strong longing to cleanse.
Sometimes I cleanse because I want to give my digestion a break, other times I want to shake off some holiday weight, but all the time I cleanse because only this sudden influx of nutrients (and simultaneous avoidance of indulgences) is what gives my immune system a strengthening boost, clears up my skin and makes me feel light and energised.
Detoxing is something I do periodically anyway, but each time it can look somewhat different depending on the time of year, my work load and my mood.
These are the cleanse plans I normally alternate between:
This time I was so fed up of my protruding belly and weird lockdown weight, that I was prepared to do a juice cleanse for as long as needed to feel like me again.
What I wasn’t prepared to do however was not to join my family for dinner and let my children see their mama 'on a diet'.
So, with the limited supply of ingredients in our small beach town of Pauanui, our planned trip to Auckland and all the socialising that was to be had there, equipped with my Big Why on doing the cleanse plus knowing what I wasn’t willing to compromise, here is what I decided on:
And inspired I remained! Just look at this amazing quote from the book:
“The entire time you’re eating, your insulin levels are elevated and your body is stuck in fat storing mode. Only after a few hours of fasting is your body able to turn off the fat storing and turn on the fat burning mechanisms. So if you are continually nibbling, your body will just continue storing fat, resulting in obesity and liver damage.”
This was my morning. Every morning. To get a 500ml (1 pint or 2 cups) glass of celery juice in the UK, I'd have to juice 1.5 bunches of celery from Waitrose or Ocado. There was just such a demand for organic celery (all thanks to the Medical Medium!:)) that it couldn't grow fast enough and was far too thin. Here in NZ, one bunch yields 1 litre (2 pints or 4 cups) of juice!
These are literally the exact ingredients and amounts I used for my lunch-time juice. It's always best to drink the juice immediately after making it, so that the nutrients aren't oxidised away, but the opportunity cost of time spent juicing and cleaning up for me won over the small percentage of nutrients lost, so I prepared my lunch time juice right after the morning one and left it waiting for me in an airtight bottle.
Dinner is the only thing that varied from day to day, but usually looked something like these Mexican burritos from the 'Family Meals' section of the Nurtured eBooks series. It wasn't always gluten-free either, but I did stick to dairy-free, because dairy showed up as a sensitivity in my food intolerance test I've done at LMS Wellness.
Differences Juicer and Blender (Source:examinedexistence.com)
Juices vs Smoothies. Juicer vs Blender. What is the difference? This question is so popular, I wrote a separate post here: tanyasliving.com/blogs/tanyas-blog/smoothies-vs-juices-what-is-the-difference?
Choosing a juicer with all the choices out there can feel like a minefield, especially if you've never juiced before!
Do you go for the cheaper centrifugal juicer and is the more expensive cold-press juicer really better?
But better how? - better to use or better for the juice quality and therefore nutrient density?
And once you settle on a cold-press variety, where to here?.. do you go for the masticating, triturating or a hydraulic press?
Not to worry, I have you covered...
If you've followed me for some time or done my Acid Alkaline Breakthrough program, you may remember just how many juicers I've tested and experimented with in the past (I'm up to 14 and counting).
You may also recall that every single time, I kept coming back to the Green Star Elite. It was always the quietest, it was always very straight forward to assemble and to clean, the pulp came out super dry and there was very little of it (in other words - there was A LOT of juice!), and maybe it's just me but I always felt that my green juice or celery juice always tasted much more pure and refreshing made in a Green Star. This was the only machine I decided to feature in my book, The Uncook Book.
If you too decide to go for my beloved Green Star Elite, the good people at Inspired Health are offering my subscribers a MASSIVE 25% saving on their machines! Use this code at check out:
So the word on the street is that lockdown rules are about to ease off and soon we’ll be amongst crowds once again.
This is good news for most, but definitely not the time to lose sight of your nutrient intake.
We’ve all been self isolating without exposure to the outside world (a.k.a vital germs that keep our immunity muscle flexing and getting stronger) for far too long.
This means that once we are free to roam, we are ALL more vulnerable to diseases (that’s all diseases, not only the virus) than ever before and the only real protection we have is the confidence that we’re consuming immune boosting foods every chance we get.
I’ve put together a selection of seven recipes for you to get you started.
Enjoy and be well!
DRINK: Feijoa & Pineapple Smoothie
BREAKFAST: Pumpkin Pancakes
DIP: Spiced Pumpkin Dip
MEAL: Борщ - Raw Russian Borscht
CAKE: Blueberry Cheezecake
FROZEN SNACK: Ice Lollie Wedges
BAKING: Vitamin C Cookies
Just 3 feijoas account for over 50% of your recommended daily intake of Vitamin C, only 1 kiwifruit has 100%+ of RDI of Vitamin C and pineapple has more Vitamin C than oranges (plus a whole added bonus of manganese which helps to suppress coughs and loosen mucous). If you can’t get feijoa, either use guava or extra kiwi.
1 cup Feijoa/ Guava pulp (approx. 10-20 feijoas)
1/4 pineapple, peeled and cored
2 kiwi fruits, peeled
1 banana, peeled
Optional: handful of kale leaves
Pumpkins and squashes are loaded with immunity boosting goodness. For one, they’re seriously high in beta-carotene, which your body turns into Vitamin A. It’s this vitamin that strengthens the immune system and helps fight infections. There’s also lots of Vitamin C, which increases white blood cell production and helps wounds heal faster. Even if you’re not a pumpkin fan, you’d enjoy these soft delicious pancakes, which are practically identical to everyone’s favourite ‘Best Ever Sweet Potato Pancakes’ from Nurtured Books.
1 cup (240ml) milk of your choice
1 tbsp apple cider vinegar
1 egg or 1 vegan egg (1 tbsp flaxseed and 3 tbsp water)
¼ tsp baking soda
¼ tsp Himalayan salt
1 cup (150ml) gluten free flour
1 cup pumpkin dip (or 1/3 pumpkin, peeled and boiled)
coconut oil for frying
Refer to notes above because the pumpkin benefits are worth reading about twice :) I’ve made this dip more times than I can count over the lockdown period... it’s been incredible as a warm dip with pita breads (kids’ favourite!), as a soup blended with extra mylk and veg stock and of course as pancakes (recipe above).
1/4 pumpkin, peeled and seeds scraped out
1 apple, peeled and cored
4 large garlic cloves
1 tbsp olive oil
1/2 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp Himalayan salt
1/3 cup milk of your choice
2 tbsp lemon juice (approx 1/2 lemon)
2 tbsp olive oil
Optional: 1-2 tsp camu camu powder
This absolute beauty is a recipe from The Uncook Book, and since it’s jam packed with Vitamin C and Antioxidants among many countless other benefits, it belongs on the list of immune boosting recipes! I was never interested in Borscht while growing up in Russia, and now watching my own children put up their nose to it, I was determined to find a way to get even a little of this nutrient powerhouse into them. That’s when I started to blend it with avocado which they love to drink like a smoothie or mash it with boiled sweet potatoes which they can easily finish a whole bowl of.
For the liquids:
1 beetroot, peeled and chopped
1 red pepper, de-seeded and chopped
1 stalk celery (about 100g), chopped
1 inch ginger
2-3 garlic cloves
1 cup orange juice (about 2-3 oranges)
¼ cup extra virgin olive oil
2 tablespoons apple cider vinegar
1 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon Himalayan salt
Optional: 1 avocado or cooked sweet potatoes
For the solids (optional):
Sauerkraut (another recipe in The Uncook Book), herbs and walnuts, or carrot, beetroot, cabbage, herbs and walnuts
Blueberries are no rookie to the superfood scene. In fact, they were the original superfood, that’s how potent they are in their health, healing and immunising properties. I also used honey here instead of other sweeteners and if I had access to manuka honey when I made this recipe, I would’ve totally used that! This is a decadent dessert, which happens to be nutritious enough to eat for breakfast! (And all the equipment you’ll require is a basic blender).
For the base:
1.5 cups shredded coconut
3/4 cup oats
1/4 cup coconut sugar
1/2 tsp Himalayan salt
1/3 cup coconut oil
2 tbsp runny honey
For the Cheezecake:
2 cups dry cashews, soaked overnight (will yield 2 3/4 cups)
3 punnets (375g) frozen blueberries, thawed
1 cup coconut oil, gently melted
1/4 cup runny honey
1 pod or 1 tbsp vanilla
1/2 tsp Himalayan salt
How adorable are these frozen treats?! They are so easy to make and kids of all ages (read: 70 year old kids included) looove them! Plums are packed with Vitamin C and also contain phytonutrients, particularly phenols, which have antioxidant effects. Antioxidants prevent cell damage that may lead to every disease including good ol’ covid.
3 plums, de-stoned
3 tbsp manuka honey
1 banana or papaya, peeled
1/2 tsp cinnamon
We don’t go anywhere without superfoods (top faves include Cacao powder, Spirulina powder & Algarroba) and since we couldn’t go anywhere at all during the lockdown, Lake and I have been doing aaaaalot of baking with superfoods. Whatever we baked, I made sure it contained a good amount of camu camu powder during these days. This magical powder is made from Amazonian berries which are ultra high in Vitamin C. So high in fact that only a 2.5g spoon provides 375% of the RDA. Here is a simple cookie recipe, which everyone in the family will love whether you keep it plain or add choc powder.
1/2 cup milk of your choice
3 tsp chia seeds
1/2 pod vanilla or 1 tsp vanilla extract
1 + 3/4 cups flour (I used a mix of coconut flour and standard flour)
1 cup coconut or brown sugar
3/4 cup dairy free spread or coconut oil, soft but unmelted
2 tsp camp camu powder and/or 2 tbsp cacao powder
You may have heard about Dr Masaru Emoto’s work.
He is the awesome dude who showed us that although all molecular composition of water is H2O, it is the structure of all water which is different.
He took water from various sources and demonstrated it to us under a microscope to reveal snowflake-like structures, he then uttered various words to the water and demonstrated what happens to these structures.
Here’s an example:
Dr Emoto did an experiment which blew everyone’s minds and got us all trying this at home. He distributed the same amount of rice and water from the same source into identical jars and put them near each other in the same room. Then, every day for a month, he uttered the words ‘Thank you’ to one jar, to the middle jar he said ‘You’re an idiot’ and the last jar- he completely ignored.
After a month, the rice that had been thanked was fermenting and giving off a pleasant aroma; the rice in the second jar turned black; but it was the rice that had been ignored which shockingly was the most ‘damaged’. It started to rot.
Dr Emoto believed that this is the same as how we bring up children. We should converse with them and give them attention. Indifference does the most harm.
Deepak Chopra took this experiment even further and showed us how the same principle applied in the work force, where to be criticised is actually better than to be ignored. Your rate of disengagement falls to a whooping 42% when you are ignored, 25% when you are criticised and just 1% when you are supported.
Deepak Chopra also showed us that when we experience love, our brain goes into a healing mode.
And the same goes for all water.
Kind words such as ‘I love you’ or ‘Thank you’ or ‘You’re beautiful’ uttered lovingly to your glass of water even when it comes out of a tap can transform the pH of it from acid to alkaline.
That’s some powerful stuff!
Can you even imagine what else you can do with such simple techniques if you only knew what they were?
Can you imagine having the key to shedding off the weight which is bothering you, improving your digestion, healing your skin, increasing bone density, awakening your consciousness and deepening your relationship with the Divine?…
Deepak has all the answers! Not even kidding.
If he’s good enough to be Oprah Winfrey’s No1 advisor/guru/mentor, then he’s good enough to be my teacher too! So good in fact, I happily paid hundreds just to hear him Live for a couple of hours when he was in London and paid thousands to hear him present only one lecture on my Nutrition course. So now that there’s this insane opportunity to hear from the man himself and for absolutely nothing, I HAD to share this with you…
Hay House is at it again! They’re bringing you another World Summit to empower, heal and transform your life with the world’s leading experts.
You Can Heal Your Life summit kicks off TODAY!
Today, you can watch 15 lessons to help you Reconnect with Your Spiritual Roots, from Gabrielle Bernstein, Deepak Chopra, Rev. Iyanla Vanzant, and more.
Until May 2nd at 4 PM PT, you’ll learn…
All 15 lessons are free to watch for 48 hours. They expire May 2nd at 4 PM PT, when a new free series begins, featuring lessons from Dr. Joe Dispenza and Gregg Braden—Ignite the Power of Awareness.
We could all use the boost these lessons offer. When our spiritual roots are fortified, everything else in our life blossoms.
See you there!
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