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    Seduced in the Press! (book review by Funky Raw magazine)

    Hello my beautiful people!

    I've just received the Summer issue of Funky Raw magazine in the mail. It is always such a good and entertaining read with lots of new ideas, recipes, food preparation tips, short stories and poetry. This particular issue has a special feature on earthing, grounding and walking barefoot. Love it!

    Aaaand guess what's on page 9! My eBook Seduced- Raw Chocolate Recipes to get very excited for has been reviewed by Jessie Maguire. And what a glowing review it is, I can't wipe the ear to ear grin off!

    "The photography is just divine, but the recipes are magnificently simple, with special tips included in every one. Each recipe has a matching tea too. A nice touch"

    "These are recipes that will yield a very sophisticated result"

    "The Pina Colada Roulade, gorgeous chocolate rolls, which look so soft and melt-in-your-mouth, just make me feel like Tanya is taking everything to a new level here in terms of luxury, style, beauty!"



    Even one of my recipes was featured, so I guess it's only fair to share it with you here too hah. Oh alright then, you talked me into it :) :)...


    MATCHA MOONS
    (Green tea and macadamia truffles from Seduced book)


    1 Cup Macadamia
    2 Tbsp Agave
    2 Tbsp Coconut Butter, melted
    1 Tbsp Matcha green tea powder
    ¼ tsp Salt
    Coat in Dark &Daring chocolate recipe

    -Process macadamia nuts in a food processer with an S blade. A smaller compact processer works best
    -Add the coconut butter and process again
    -Add the rest of ingredients and combine well
    -Transfer to the fridge to set for minimum of an hour or leave overnight
    -When ready, roll into even sized balls and return to the fridge
    [TIP: to make certain you get perfectly equal sized balls, create your ideal sized one first, weigh it on kitchen scales (mine were 10g) and then weight identical scoops before rolling]

    -Prepare the Dark &Daring chocolate recipe
    -One at a time place a ball on a fork in one hand and pour the chocolate over it with a spoon in the other hand
    -Once completely coated, carefully slide each ball off the fork with a toothpick or a small knife onto non stick or lined tray. You can also just dip the balls, but note that since they are cold, they are likely to cool the chocolate mixture which will begin to solidify inside the bowl

    Dark and White Raw Chocolate Covered Strawberries VIDEO

    Happy Easter Everyone! A little early I know, but I really wanted to share a recipe with you so you have plenty of time to make it and that I think is actually perfect for any occasion- Easter, Valentines, Birthdays, Celebrations or Today! So perfect in fact, I've even made a video...
    It is also one of 22 incredible recipes featured in my newest eBook 'Seduced- Raw Chocolate Recipes to get very excited for'. I was just having lots of fun creating all the chocolates and had Nooooo idea how much noise the release of this book would make! Thank you so so so much for all your emails and comments and reviews, some of them I am still reading !!! xxx
    CHOCOLATE COATED STRAWBERRIES
     
    Strawberries 25-30, washed and cooled Dark Chocolate 1 Cup Cacao Butter, melted 1 Cup Cacao Power 1/3 Cup Agave Pinch Salt White Chocolate 1 Cup Cashews, soaked 1-8 hours 1/4 Cup Cacao Butter, melted 1/3 Cup Lukuma 1/3 Cup Agave -Prepare the dark chocolate recipe: Add cacao powder to the melted cacao butter and stir until no more lumps remain. Add the agave and salt and stir well -Dip strawberries one at a time, holding onto tails and rotating your hand slightly to create even coverage -Place each strawberry on a non stick tray, close but not touching -Put all white chocolate ingredients into a high speed blender and use a tamper or pulse until creamy -Scoop into a piping bag with smallest available nozzle (you can create your own piping bag by snipping a corner of a strong plastic bag) -Fold or twist the top of the bag to force icing down and squeeze over coated strawberries -Keep in the fridge

    Seduced- Raw Chocolate Recipes to get very excited for




    Please let me introduce to you my most recent and most satisfying project ever:


    "Seduced- Raw Chocolate recipes to get very excited for"


    And exciting it certainly is! I am finally revealing my secret and best collection of Chocolate recipes in one delicious downloadable eBook!!







    WHAT TO EXPECT:


    22 original mouth watering recipes
    Colour eBook with gorgeous photography
    Only the healthiest raw enzyme and nutrient packed ingredients for every recipe
    No special equipment needed, get started with just a grater and a bowl
    Simple to follow instructions
    Top Tips with every recipe
    A matching tea suggestion for each chocolate, courtesy of Teapigs
    A Superfoods Glossary
     
     
     
    Here are just a few examples...
     
     
     
     
     
     
     
    The recipes:
    Dark and Daring ◈ White Chocolate Magic ◈ Caramel Cuties ◈ Goji Orange Crunch ◈ Dark and White Chocolate Coated Strawberries ◈ Marzipan Cigars ◈ All Day Peppermint (as opposed to After Dinner Mint) ◈ Rawtella (Raw Food "Nutella") ◈ Matcha Moons (Green Tea Filling) ◈ Coconut Craving ◈ Chocolate Fudge Brownie ◈ Royal Peanut Butter Cups ◈ Spicy Hot Chocolate ◈ Fruit and Nut Clusters ◈ Cinnamon Truffles ◈ Vanilla Cream Filled Eggs ◈ Ginger Lemon Bites ◈ Raspberry Jam ◈ Oh Honey ◈ Mulberry Dreams ◈ Pina Colada Roulade ◈ Raw Food Praline Pies ◈ Ginger crunch cookies



     
    “A very impressive collection of recipes and photography. The tone and feel of this book is what made it right to the top of my list. Congratulations, it’s a winner”
    -Matthew J, Light Centre Publication

    “I've probably samples more real chocolate companies than anyone else in the UK. Without any hesitation, Tanya's chocolates are some of the most exquisite and flavoursome I have ever tasted"
    -Kyle Vialli, Pioneering Nutritionist
    “More than just an enthusiast, Tanya has an impressive pedigree to advocate the raw food cause. It appears a dichotomy at first since how on earth can chocolate (or at least a realistic and satisfactorily indulgent look-alike) be accepted in the ranks of over healthy, weird-looking, often unappetizing raw food? Tanya dispels the myths related to raw foodism and demonstrates how delicious Raw Chocolate is”
    –Tacita V, Blue Tomato Magazine
    “I have tried every one of Tanya’s recipes and she does not cease to surprise me. The list of my favourites just keeps increasing - I started with goji berry, then peanut butter cup, then came the green tea, mulberry, mint - I didn't even like mint before. And that's just the taste, the presentation puts Tanya in another league”
     -Aija D, Pura Vida Food

    “One word…Seduced!”
    -Rachel S, Food for Soul

     
     
    Would you like to create your very own drool worthy yet healthy treats? Download your own copy in seconds for just £15 (approx US$24) 

    Chocolate Cupcakes for Valentines Day



    Happy Valentines Day everyone!!! That's right, you know it's coming, so whether you love it or love to hate it, there is no escaping 14th of February :)
    With my Valentine in Machu Picchu
    I just love this day! I love all the tacky decorations and chubby cupids and silly hearts and the commercial hype this day brings. So whether your Valentine is your significant other or a friend or a cat, there is always a reason to feel the looooove... especially with a brand new recipe that I have to share with you today!!!



    RAW FOOD CHOCOLATE CUPCAKES WITH RED ICING
    (Makes 8)


    For the essentials
    Blender
    Piping bag
    8 Medium baking cases
    Juicer (optional)

    For the Cupcakes
    1 x Cup Almond pulp/meal (what is left after making almond milk)
    1/2 x Cup Hazelnuts (soaked overnight)
    2 x heaped Tbsp Cacao Powder
    10 x Pitted Dates (soaked 1 hr-overnight)
    1 x Avocado, meat only
    2 x heaped Tbsp Coconut butter/oil
    2 x heaped Tbsp Raw Honey

    - In a blender, put all ingredients apart from the first three
    - Blend until creamy, use a tamper or just pulse if you have a standard blender
    - Add cacao powder and pulse again
    - Either add in the hazelnuts and almond meal to the blender or fold them in with the blended ingredients manually in a separate bowl
    -[Tip: you should get a thick dry mousse type of mixture, roll it in your hands, pop into a baking case and gently press it down so it forms a flat surface and looks like a baked muffin]
    -Transfer to the fridge while preparing the frosting

    For the Red Frosting
    1 x Cup Cashews (soaked 1hr- overnight)
    10 x Pitted Dates (soaked 1hr- overnight)
    2 x Tbsp Coconut butter/oil
    1/4 x Cup Beetroot juice (see Tip below)

    [Tip: to make the red colouring, juice 1 beetroot or if you either don't have a juicer or like me and want to avoid more cleaning up- just blend enough chopped beetroot (about 2-3) to cover the blade of the blender and then strain]
    -Put all ingredients into a blender
    -Blend until creamy, either using a tamper or pulsing if you have a standard blender
    -If the mixture is too warm from the blade, let it sit to cool down, before piping
    -Transfer the mixture into a piping bag with a medium sized nozzle and pipe in a spiral motion inwards
    -Transfer into the fridge while preparing the heart shape

    For the Chocolate hearts
    Use my Basic Dark Chocolate Recipe

    [Tip: To achieve solid heart shapes like mine, so they don't run or break easily, add more Cacao Powder to the recipe]
    - Prepare a board with tin foil or baking paper over it
    - Transfer all the chocolate into a piping bag with the smallest nozzle
    - Draw heat shapes with a long end, so you can easily stick it into the cupcake later
    - Transfer to the fridge for 10 minutes, then firmly press the shapes into each ready cupcake


    So how do you like them?

    Now is probably a good time to let you know that I am working on my next book, that will be all about chocolate and full of my best and favourite recipes, that I have been compiling over the last couple of years!

    What chocolate flavour/recipe/type do you absolutely love?

    Let me know in the comments below and if I haven't already got it on my list, but choose to include in the book, I will email you the book as soon as its ready in April!

    Go on, tell me below...





    UPDATE: The eBook I mentioned above is now out! Check out 'Seduced- Raw Chocolate Recipes to get very excited for'>>

    The Kiwi Ingenuity Manuka Honey Pear Walnut Cake


    I'm BaAaAaaCK!

    Not only am I back to blogging (I know I know I haven't posted anything since LAST year :)), but I am back in London from what now seems like a a very distant dream of a holiday away...


    Elliot and I spent six blissful days skiing in Andorra with friends over New Year's and then got back only to simultaneously swap ski gear luggage for bikinis and head to New Zealand.


    "$#*t New Zealand is beautiful!!!" Please excuse my french, I too surprised myself with what came out of my own mouth, as I looked out the window, landing at Auckland airport. Wow Kiwi land, you have really outdone yourself this time or perhaps it is I who has been away for far too long. You really truly are the most gorgeous, breath-taking, awe-inspiring 'land of the white cloud". Double Wow.


    The much too familiar Arrivals Hall brought mixed emotions however. This was the place that could make me miss a heart beat in anticipation to see my jumping parents each time I returned from travelling. I knew mum and dad are living in Ecuador now, but still couldn't hold myself from eagerly searching the crowd for those two happy crazy dearest beings.

    "Am I really home? Can I still call it home if my entire family consisting of mum, dad and sister are no longer living in New Zealand?"


    Luckily I had no time to dwell on such questions, as we spent amazing days with Elliot's family, explored new places on both North and South islands, caught up with close friends and met some of their beautiful babies, watched Matt (Elliot's brother) and Jen say 'I do', ate plum sized cherries, picked ripe apricots, sunbathed, jet skied and swam in a summer heated ocean.

    All that in the shortest nine days of my life.


    What a dream that was. And its not over yet, as I plan to be tasting that dream until all the honey runs out! Yep, there was no way I was to leave New Zealand without its infamous Active, raw, unpasteurised, heavenly, nutritious Manuka Honey. Yum.


    A little bit about Honey: Raw unpasteurised honey has been used therapeutically for centuries to treat sore throats, coughs, high blood pressure, stomach issues and provide a calming effect. But Honey has also been used externally on wounds and burns. When looking for the best honey, go for Manuka and watch for the UMF (Unique Manuka Factor)rating. The higher it is (e.g. UMF 10+) the more anti viral and anti bacterial properties it contains. It is also known as ‘active’ honey, because of its special enzymatic healing qualities.

    I've had alot of fun making up new recipes over the last two weeks and there is one in particular I really want to share here, because I think I may have just come up with something rather genius. Genius, mainly because I finally came up with something super delicious made from left over pulp after making almond milk and also because it tasted so much like a baked cake, but fresher lighter and juicier-


    THE KIWI INGENUITY MANUKA HONEY PEAR WALNUT CAKE


    Essentials
    Blender
    Cake tin (I used a 20cm round, but you can use a larger one to make a thinner cake)

    Ingredients
    4 x Ripe Conference Pears (all cored and deseeded)
    2 x Ripe Avocados
    2 x Cups Almond Pulp (what's left after making milk with about 3,5 Cups Almonds)
    1 x Cup Walnuts
    1/2 Cup x Coconut Butter/Oil (about 4 heaped Tbsps)
    3 x heaped Tbsp Manuka Honey (or any raw honey)

    Instructions
    -If your cake tin doesn't have an adjustable bottom, line it with foil so you can pull it out later
    -Chop 2 pears into small cubes, chop 1 pear roughly to be blended up and slice the last pear from the top of the core to the bottom into eight equal slices)
    -In a large bowl, mix the Almond pulp with walnuts and 2 cubed pears
    -In a blender, scoop out all the avocado flesh, add one roughly chopped pear, honey and melted Coconut Butter. Blend
    -Carefully fold in the blended ingredients with the mix in a bowl.
    -Spoon the mixture into prepared cake tin and press down firmly with your hands to even it out
    -Place the sliced pears around the top of the cake with the skin facing up and thinnest part of pear towards the middle.
    -To set, place in the fridge for a few hours/overnight or for 2 hours in the freezer if in a hurry (just remember to take it out). Use a thin knife to loosen cake from tin. Store in the fridge at all times.

    Enjoy and let me know what you think below...