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    Raw White Chocolate Macadamia Blondies

    Raw White Chocolate Macadamia Blondies

    Every month, I team up with My Chelsea (the hotel we’ve been in from day one) to host my favourite event of all time…

     

    In The Wild Afternoon Tea.

     

    Tanya's My Chelsea Hotel Vegan Afternoon Tea High Tea London

     

    We stick to the vegan, half-raw-half-baked, gluten-free, dairy-free, healthful-comfort-food, plant-based, handmade, devilishly-delectable-goodness theme, but each month is a little different. 

     

    Last month, a friend came back from visiting my parents in Ecuador and brought back a parcel from them. One of the things inside was a box full of stunning rose petals that my parents grew in their organic high vibration garden, picked, washed and dehydrated over low heat and many hours.

     

    Tanya's My Chelsea Hotel Vegan Afternoon Tea High Tea London

     

    I was immediately inspired to create something beautiful and sharable. 

     

    That’s how my raw white chocolate macadamia blondies were born. 

     

    We served them with the award winning teas at our March event and they were such a big hit, I thought you’d enjoy making them at home for everyone you love, so I’m sharing the recipe below.

     

    The next In The Wild Afternoon Tea is happening tomorrow, but if that’s too little notice for you, check out all future planned dates, here>>

     

    (BTW that link above stays Live and every time more dates are announced, that's where you'll find the details. Keep the link bookmarked for later!)

     

    Raw White Chocolate Macadamia Blondies

     

    Tanya's My Chelsea Hotel Vegan Afternoon Tea High Tea London

     

    For the blondies

    2 cups (280g) almonds

    50g coconut sugar

    1 tbsp (10g) maca powder

    1/2 tsp vanilla powder

    1/2 tsp Himalayan salt

    2.5 cups (300g) pitted dates*

    1/8 cup (30g) cacao butter, gently melted

    90g macadamia nuts

     

    For the dipping chocolate

    Dark vegan baking chocolate or this recipe here, grated

     

    *If your pitted dates are quite dry and hard, soak in boiling water for 1 hour, then squeeze the water out well before using in recipe. You are after soft (almost sticky) dates.

     

    tanyas raw blondies

     

    METHOD

    -Place all the ingredients, apart from dates, cacao butter and macadamia, into a food processor with an S-blade.  Process till all the almonds are broken down to a fine powder.

    -Add the dates and melted cacao butter. Process till the entire mixture forms one big sticky ball. You may need to stop your food processor several times to scrape down the sides and back onto the blade.

    -Using a wooden spatula, break up the mixture to evenly cover the blade. Sprinkle macadamia nuts all over and pulse the processor till nuts are slightly broken down and folded into the ‘dough’. You’re looking for nice chunks here so they are visible when you score the final slab into many blondie bites.

    -Get a decent sized container (mine was 17cm/ 6.5 inch square), line it with cling film so it sticks out the sides of container and transfer the mixture inside it. Using your fist, really press it into the container so it won’t crumble later. Transfer to the fridge for a minimum of 2 hours or freezer for 1 hour.

    -Holding onto the cling film, pull out your set slab of blondies and score into equal sized squares. You can then slice each square in half to form rectangles like I’ve done with mine. Transfer to the freezer if you are going to dip yours in chocolate and leave there until the moment you’re ready to dip.

    -Gently melt down your grated chocolate in a double boiler, remove from heat. Take out the blondie bites out of freezer and dip a corner, edge or one half of each piece into your chocolate. Dip and remove each piece quickly, so the entire chocolate mixture doesn’t begin to solidify inside the bowl from the coldness of frozen cake. Store in a cool dry place inside a sealed container.

     

    Tanya's My Chelsea Hotel Vegan Afternoon Tea High Tea London

     

    Tanya's My Chelsea Hotel Vegan Afternoon Tea High Tea London

    Outrageously DELICIOUS Raw Vegan Banoffee Pie

    Outrageously DELICIOUS Raw Vegan Banoffee Pie

    This is quite possibly the best dessert I've ever made.


    The almond cookie crust, the salted caramel, the vanilla coconut cream, ripe bananas.


    It's the most perfect combo and definitely going into the Kids' Recipes eBook which I'm currently working on.

     

    To be the first to know when the eBook launches, make sure you're on the list>>

     

    So without further ado...

     

    The best ever Banoffee Pie

    ...which just happens to be vegan, gluten free, dairy free, refined sugar free and raw

    tanya maher's raw vegan banoffee pie recipe

     

    For the crust

    1 cup (150g) pitted dates

    1 cup (140g) almonds

    1/2 cup (45g) GF jumbo oats 

    5 tablespoons extra virgin coconut oil, melted

    3 tablespoons coconut palm sugar

    optional: 1-2 tablespoons cacao powder

     

    For the caramel layer

    *1 cup (150g) pitted dates, soaked 4-6 hours*

    1/2 cup (105g) extra virgin coconut oil, melted

    1/2 cup (65g) coconut palm sugar

    1/4 cup (60ml) hot water

    1/2 teaspoon Himalayan salt

     

    For the cream layer

    *1 can (400ml) coconut cream*

    1 vanilla pod

    optional: 2 tablespoons xylitol, powdered

     

    For the topping

    3 bananas

    Optional: dark chocolate, roughly chopped

     

     

    *Some prep time is required here. Read the method below at least 12 hours before starting on recipe.*

     

    tanya maher's raw vegan banoffee pie recipe

     

    METHOD

     

    You will need a 7 inch/ 18 cm tart dish for this recipe. Ensure it has a removable base so you can lift the whole pie out.

     

    Begin with the crust. Process almonds, oats, coconut sugar and cocoa powder (if using) in a Food Processor, using an S blade.

     

    Add the dates and continue to process until fully broken down. Finally, add the melted coconut oil and process until the crust is no longer crumbly and has a consistency of mouldable grainy play-dough.

     

    Transfer the full mixture into your pie tin, distributing evenly. Using your hands, bring the mixture up the sides and press gently, squeeze the excess around the rim back inside or remove it and use to make the base thicker. Place in the fridge.

     

    Start on the caramel layer by squeezing excess water out of soaking dates. (Retain the sweet water for another recipe like a smoothie). Put all the caramel ingredients into your Food Processor and process till you get a gooey cream without any chunks. (You may need to open up the machine and scrape sides down once in a while). Pour into the prepared pie shell and transfer into fridge for a minimum of 4 hours to set or speed up this process by transferring to a freezer.

     

    tanya maher's raw vegan banoffee pie recipe 

     

    To prepare the cream layer, you must first ensure that the can of coconut cream hasn’t been shaken for at least 8 hours. You might already have a can in your pantry, so carefully open it, scoop out all the set cream into a soup bowl and discard the liquid. (Note if the can has recently been brought home from the shops, it may have been shaken on the way and the creamy part would have become too runny. Stand it up in a cool place overnight before opening).

     

    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. Add the seeds as well as powdered xylitol, if using, to the bowl with cream in it. (The purpose of the xylitol is the same as of icing sugar- to make the frosting sweet and to help it set. This additional sweetness however is not needed here so if your cream isn’t super runny, then feel free to leave out xylitol). Stir with a fork till well combined. Make sure to press out all the clumps so the cream is as smooth as possible. 

     

    When the caramel is set and you’re ready to serve, remove the pie from its tin and onto a flat dish which would allow for easy slicing. Top with coconut cream, spreading it to the edges. Slice the bananas and fan them in a spiral starting in the middle. Sprinkle with optional chocolate shavings. 

     

    tanya maher's raw vegan banoffee pie recipe 

     

    So now that you officially have the best recipe for raw Banoffee Pie there is, there's only three things left to do:

    1. Make it!

    2. Comment below squealing just how much you loved it!

    3. Reserve your spot on one of our famous Afternoon Teas, where I show case a new raw dessert every month. Check for availability>>

     

    Oh and just because I couldn't resist that light and 4 week old Banksy couldn't resist a milky smile after he too sampled that very slice...

     

    Tanya maher Banks maher raw vegan diet breastfeeding 

    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 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 

     

     

     

    The world's most nutritious ice block

    The world's most nutritious ice block

    I reckon if there was a competition for the healthiest and most nutrient dense ice cream that kids actually enjoy, this recipe could very well be IT!

    It's easy to make in any blender and any ice block mould (or improvise with a baking tray like I've done below). And just take a look at the health benefits of the ingredients:

     

     

    Pili nuts:   These are my latest obsession and are possibly the most delicious nut ever. They taste like a blend of macadamia, cashew and brazil nut. The Raw & Wild brand which we stock at Tanya's already comes activated, so if you have a powerful blender, there's no need to soak! Pili nuts are ultra high in Vitamin E, magnesium, manganese, thiamine/vitamin B1, phosphorus and copper. They are also great for getting extra iron, zinc and calcium in you! This cocktail of nutrients is quite literally amazing for everything from healthy hair and nails to top immune system and bone health to better sleep and controlling your blood sugar levels to improving mood, brain function and even vision!

    Udo's Choice Oil Blend:  This oil blend of essential fats derived from flax, sunflower seed, sesame seed, evening primrose and coconut is honestly magical! It provides all the Omega 3s and 6s you need in one day in a single spoonful. Aside from being incredible for your skin and brain function, I add this to my family's recipes for great digestion. I'm so eager to have you giving it to your family that I've arranged a special 20% off discount for you... Simply go to the Udo's Choice website and enter promo code BETTERRAW at check out for the whole store!

    Mango:  Most of you might agree that no other fruit compares to a sweet ripe aromatic creamy mango. It therefore comes as a surprise to many that mangos are jam packed with nutrients which help combat diabetes, promote smoother elimination, protect against free radicals, strengthen bones and improve joints.

    Apple juice:  When you use freshly squeezed apple juice (or buy cold-pressed!), it gives you extra enzymes for energy and every bodily function really. Apple juice contains lots of Vitamin C, so it's great for the immune system. It even cleanses the liver! Please only ever use organic apples though, because if you juice conventional, you're consuming all the pesticides, herbicides and chemicals that come with them, no matter how hard you scrub your apples.

     

    Creamy Raw Vegan Ice Blocks

    2 x Ripe Mangos, peeled and de-stoned

    1 x 70g pack Original Pili Nuts (buy at Tanya's, Whole Foods UK, Planet Organic, etc)

    300ml x Organic Apple Juice

    3 tablespoons x Udo's Choice Oil Blend (see promo code above)

    Optional (advised for fussy kids): 60g Maple Syrup

     

    -If you don't have a high powered blender, soak the pili nuts in water for 4-6 hours, otherwise use straight out of packet.

    -Transfer all the ingredients into your blender and blend till creamy. Note: if using maple syrup, it is likely to taste too sweet, but don't worry because sweetness dulls once frozen.

    -Transfer into ice block moulds, insert a wooden stick and transfer to the freezer for a minimum of 4 hours.

    [We were in NZ at this time and didn't have our ice lolly moulds handy, so I found this baking tray and folded some tin foil inside to the point which held the right amount of mixture, so that the sticks had plenty of support]:

     

    In this below pic, Lake is 1, her cousin Stanley is [almost] 4 and cousin Theo is 2,5. At this age, Lake hasn't had anything sweet apart from fruits, so she was super into the ice-block and ate up the entire thing! For the boys, I wish I added the optional maple syrup, they would've finished more than 1/3 and got all those amazing nutrients into them.

    You know your kiddies and their fussiness best, so keep that in mind when contemplating the additional maple syrup- the overall sweetness of anything will always dull when food freezes. 

    raw vegan ice cream

     

    If you'd love to know more tricks for sneaking vital nutrients and vitamins into your children's lunches, as well learn some seriously delicious recipes that your 2-11 year olds won't even realise are healthy, my next class is for you!...