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    Limited Edition raw treats shop is open for UK delivery!

    Limited Edition raw treats shop is open for UK delivery!

    Guys, brace yourself for all the exclamation marks ahead, this is some seriously exciting news!



    But first some FACTS about YOU:

    #1  I know you salivate over my posts online (you tell me all the time!)*

    #2  I know you love chocolate (you tell me all the time!)*

    #3  I know you don't live close enough to us in Chelsea to try everything I make (you tell me all the time!)*

    #4  I know you'd way rather eat all the rawsome, GF, DF, RSF cakes for breakfast (if they tasted as good as the overindulgent ones do!)*

    #5  I know you wish I could be your personal chocolate elf, rolling you handmade truffles and sneaking them on your desk (you tell that all the time!- in your own language though)*

    #6  I know you also love to share and want to give the best, the tastiest, healthiest, creamiest, most decadent treats to everyone you love (that's what you tell me when you've eaten enough dessert yourself!)

    #7  I know you love Valentine's Day just as much as I do!*



    *If I got you completely mixed up for someone else, go here and make these salad recipes>>

    Tanya's raw dairy free cheezecakes


    Well my friend, I'm literally about to make all of your dreams come true!

    For the first time EVER and only until Valentine's Day (that's next Wednesday 14th February for those that couldn't care less about this Valentine fella, but still reading because of, hmmm, chocolate?) I'm sending out some of my very best treats across all of the UK!

    Yes yes UK- you heard!

    [Please forgive me, my overseas friends, you've no idea how much I wish that I could post some handmade sweetness your way too, let's first see if they survive the overnight post locally :)]

     

    Tanya's raw vegan cheesecake london

    Oh and did I mention that I'm making everything by hand? 

    Speaking of which, I have to limit the number of available love balls, truffles, cookies, slices, etc, because you know- 2 hands, 24 hours in a day, a toddler, and all- so order yours quickly!

    Go straight to the online store: https://tanyasliving.com/collections/valentines-day-gifts


    Bring on Love Day 2018!

    Happy Shopping and Happy Valentine's...

     

    Notes on delivery:

    FREE pick-up option is available. Please come to Tanya's at My Chelsea (SW3 3QX) on the evening of Tuesday 13th or any time on Wednesday14th.

    London residents - You can order whole cakes too! (Please see this map to check if your area is covered by our delivery partners). If your order includes a cake, the entire order will be delivered on Wednesday 14th. If your order has no cake, it will be posted by 1st class Royal Mail with the rest on Monday 12th.

    UK residents - Please place your order by 10am Monday 12th if you'd like us to mail it that day. We can't guarantee your delivery on or before Wednesday 14th if an order is placed after 10am Monday. Your order will be sent via 1st class Royal Mail and needs to go straight into the fridge as soon as it arrives.

    My baby turns 2! Here's the recipe for her Vegan Gluten Free Coconut & Raspberry Cake

    My baby turns 2! Here's the recipe for her Vegan Gluten Free Coconut & Raspberry Cake

    As my baby's birthday was approaching, I've been an emotional wreck for the last month. Anyone else know what I mean?

    My little big girl turned Two, just yesterday.

    It's weird because when she turned One, I felt nothing.

    Everyone was congratulating me on this huge milestone, saying what a big deal it is and how it must feel so incredible to celebrate. 

    It didn't.

    I know how that sounds. The truth is- I was obsessed with my little girl, but I was still healing from the trauma of birth and the challenges of breast feeding. On top of that, I was still learning how to juggle work and motherhood. I didn't feel in control of anything any more and as all Lake wanted to do was crawl, I was regretting booking a busy crowded restaurant for her 1st birthday celebrations.

    This year couldn't have felt any more different.

     

    So different in fact, that for a solid month leading up to her birthday on 13th January, I only had to think of my baby turning 2 and tears would well up in my eyes. 

    My grateful heart would feel so full, it hurt physically.

    Then on her birthday eve, as I reminisced exactly what I was doing to prepare for her birth two years earlier, I was in bits. 

    It was as if I was suddenly feeling the collective love of every parent of this world. The love that I never knew existed, so pure, so intense, and so unbelievably unexplainably unquestionably unconditional.

    I posted some highlights of her first two years earth-side on social media that night. Have a browse here if you like>>

     

    Guys, thank you so much for being here and for letting me share my joy with you.

    It literally feels like it is you that I blog for every week (well almost every week) and it means so much knowing that you're reading.

    This Raspberry & Coconut cake I made yesterday was of course for my beautiful angel but it was also for you too...

    I knew I'd be sharing the recipe with you ASAP, so just know that it was made with EVEN more love, because you were on my mind.

     

    Oh and BTW, the cake is vegan, so no dairy or animal products of any kind, but it's also gluten free. Also, I would never use refined sugars, so it feels good to feed it to my child and her little friends till their tummies and hearts are full.

    And adults LOVE it too! It's still as moist and sweet and creamy and spongy as your favourite naughty cake. Definitely one to try!

     

     

     

     

     

    PLANT BASED RASPBERRY & COCONUT CAKE

     

    For the baked cakes

    • 1.5 cups extra virgin olive oil (360ml)
    • 3 cups coconut palm sugar (375g)
    • 1 can coconut milk (400ml)
    • 2 tablespoons apple cider vinegar
    • 1 tablespoon pure vanilla extract
    • 4 cups gluten free flour (I used 2 cups rice flour, 1 cup buckwheat flour, 1/2 cup coconut flour and 1/2 cup desiccated coconut)
    • 2 teaspoons bakin powder
    • 1 teaspoon baking soda

    For the raw icing

    • 2 cups cashews, soaked 3-8 hours
    • 1 can coconut milk (400ml)
    • 1 cup xylitol or erythritol 
    • 1/2 cup extra virgin coconut oil, melted
    • Juice of 2 lemons
    • 1-2 cups desiccated coconut
    • 3 punnets fresh raspberries (450g)
    • 300g frozen raspberries

    Baking Method

    1. Preheat your oven to 200 degrees C. Grease three 7.5 inch (19cm) removable base cake tins with some olive oil.
    2. Pour olive oil, sugar, coconut milk, cider vinegar and vanilla extract into a high speed blender and pulse till well combined.
    3. Sieve the flours, baking powder and soda into the same blender jug and blend on low till fully mixed. I used a heavy duty Dynapro jug from Tribest>> (Alternatively, beat everything in a large bowl using an electric mixer)
    4. Divide the batter equally among 3 greased tins. Bake for 30 minutes or until the knife slides out clean when cake is pricked. Cool the cakes completely in their tins (I baked them the night before Lake's party).

     

    Icing Method

    Rinse the soaked cashews in warm water and transfer to a blender jug (cashews must be warm, otherwise the coconut oil will solidify too fast). Also add the coconut milk, xylitol, lemon juice and melted coconut oil to the jug and blend until runny and smooth.
    Pour out about 1/2 cup of the mixture for use later and add 1 cup of desiccated coconut to the blender jug. Blend using a tamper rod. If this mixture is still runny, add more desiccated coconut and continue to add then blend, till the mixture becomes easy to scoop and spread.
    Remove all three cakes from their tins and place one onto the cake stand or plate which you'll be using to display the finished masterpiece. Spread the thick icing like pancake batter in the middle of the cake, leaving approximated 1 inch around the perimeter clean. 
    Take fresh raspberries, one at a time, use the point of each to slide from edge of the cake towards the icing, until it sticks. Place raspberries side by side, always having the round opening facing out. You should have an assemble resembling a flower.
    Take little spoonfuls of the smooth runny cream and carefully pour it on top of the raspberries. Some cream will naturally drip between the berries, but don't overdo it. Sprinkle some frozen raspberries all over the thick icing and gently press on each one until it touches the cake. Spread a little more of the thick icing on top to create an even surface.
    Place the second cake layer on top and repeat the steps above.
    Place the third cake layer on top and now spread more of the thick icing but in a much smaller circle. Create another raspberry flower and continue to create another flower within it, until you reach the middle.

     

    Tanya Maher's vegan dairy free gluten free healthy allergen free birthday cake recipe

    Tanya Maher's vegan dairy free gluten free healthy allergen free birthday cake recipe

    Tanya Maher's vegan dairy free gluten free healthy allergen free birthday cake recipe

    Tanya Maher's vegan dairy free gluten free healthy allergen free birthday cake recipe

    Tanya Maher's vegan dairy free gluten free healthy allergen free birthday cake recipe

    Tanya Maher's vegan dairy free gluten free healthy allergen free birthday cake recipe

    Tanya Maher's vegan dairy free gluten free healthy allergen free birthday cake recipe

    Tanya Maher's vegan dairy free gluten free healthy allergen free birthday cake recipe

    Tanya Maher's vegan dairy free gluten free healthy allergen free birthday cake recipe

    Tanya Maher's vegan dairy free gluten free healthy allergen free birthday cake recipe

    Tanya Maher's vegan dairy free gluten free healthy allergen free birthday cake recipe

    Tanya Maher's vegan dairy free gluten free healthy allergen free birthday cake recipe

     

     

     

     

     

    Peanut Butter & Jelly Cheezecake (raw living, vegan, dairy free, gluten free, decadent cake of dreams!)

    Peanut Butter & Jelly Cheezecake (raw living, vegan, dairy free, gluten free, decadent cake of dreams!)
    THIS raw creamy decadent cheesecake truly came out special beyond words. The flavours had it all- zesty, punchy, salty, sweet, vanillary, gooey caramelly, chocolatey, refreshing, nutty and fruity- and together they just worked.

    Read more

    Free Cake for all - Save the Date - Monday 4th September

    Free Cake for all - Save the Date - Monday 4th September

    Today I learned/ realised three things:

    1. Earth Angel to millions, my publisher Louise Hay, has been promoted to Angel to trillions. On this very day of her transition, I got a crazy urge to run again. I haven't been for a run in a long loooong time and today I ran like I did in my years of Cross Country before I broke my back in a car crash. And I didn't just run either, I ran with affirmations flowing through my mind while rain drops were soaking my clothes. I thought of Louise Hay because she introduced me to the power of affirmation. Then I got home and learned of her passing. With a heavy heart, I reached for her Power Thought Cards and this is what I pulled out: "The Past is Over. This is a new day, one that I have never lived before. I stay in the Now and enjoy each and every moment". Thank you for this message dear Angel Louise -this time and for the first time- from above.

    louise hay passed at age 90

    2. This year my birthday falls on my favourite day of the year. Monday. I've always loved Mondays, I believed Monday to be lucky and it has always brought me luck. And this year I'll be turning 33. For anyone not in the know- 33 is the Jesus Year/ Year of Christ. It is the age he was risen so this year is significant to many (me included) as it's all about reinvention, rebirth and setting new benchmarks. How dear this all feels to me knowing that this is also the 1 Universal Year. Wow. (It also marks the beginning of a long 9 year journey towards my Elvis Year at 42, so I best be making the most of Jesus Year then 😜)

    Tanya's raw vegan cheesecake london

    3. I remembered that I vowed to never work on my birthday ever again so next Monday 4th September instead of doing any work or answering emails, I'll be eating and giving out cake! Pop in to Tanya's @ My Chelsea any time from 10am (till we close at 11pm) and share a delicious slice of indulgent organic vegan cheezecake with me, on me! No purchase necessary. No limit to how many of you turn up. You can thank Jesus (and Angel Louise) for that!

    Bring on next Monday!
    Hope to see and meet lots and lots of you,

     


    Allergen free birthday cake (no nuts, dairy, eggs or gluten!)

    Allergen free birthday cake (no nuts, dairy, eggs or gluten!)

    lake maher turns 1

    My baby turned ONE on 13th January.

    I still can’t believe it.

    Our NCT teacher once said that ‘It’s long days and short years with little ones’ and wowee is it true…

    It now takes me two days to respond to a text, three days to finish an email and based on the date of this blog post- over a month to publish a recipe.

    Gone are the days of going to the bathroom in peace; you can’t finish a single cup of tea, ever; you teach everyone to slow down and chew chew chew while eating but swallow your own plate of food, whole, together with the plate, I think, wait where is the plate then? You tidy up for more hours in a day than you’ve ever done in any given month before, yet nothing looks tidy. Daylight Savings is now about being woken up a whole hour earlier, instead of gaining an hour. You could stare marvelling at your bundle of joy for hours, yet count down the minutes till daddy gets home for bath time.

    Your days are loooong, yet a year flies by.

    It’s all so confusing being a mother and yet it’s what makes the most sense. Every emotion intensifies with a child- your hard days are really really hard and your good days make you feel like a superhuman. You look at your little person in disbelief that they’ve been here for a whole year already, but most of all that you’ve ever lived without them.


    Happy Birthday Little Lady Lakey Lake, you probably won’t remember it, but your cake was so so tasty!

    It was a moist, decadent baked banana cake, which was also free from dairy, egg or any animal food. It was of course free from anything refined and so that I don’t have to worry about you overdosing on nuts, I made the icing free from cashews too!

    The tiger nuts I used in the recipe aren’t actually nuts at all, they are root vegetables. They are naturally sweet, which means that you don’t need to add as much sweetener to recipes. They are also mighty nutritious…

    Tiger nuts have MORE iron than red meat! 

    According to Dr Axe, 1 ounce of tiger nuts has 1.8 milligrams of iron (10% of DV in a 1 ounce/30g serving) and according to Authority Nutrition, 1 ounce of beef has just 0.8 milligrams of iron (29% of DV in a 3 ounce/ 85g serving)!

    20-Tiger-Nuts_Nutrition-Graph

    More to that, tiger nuts are also full of potassium, magnesium, zinc, Vitamins C and E, plus they are high in fibre and work as a prebiotic, which is all great news to beautiful skin and a healthy digestive tract.

    These little nutty sweet nuggets can be eaten on their own, but I find them a little too chewy for my liking, so I make mylk, using the exact the same method that I do for making my almond mylk, here>>

    Here's the recipe of Lake's Birthday cake, using tiger nut milk in the icing:

    healthy dairy free gluten free birthday cake

    THE HEALTHY BANANA CAKE

    For the baked cake:

    [I made 2 of these recipes and stacked both cakes for Lake’s birthday]

    4 ripe bananas
    1/3 cup extra virgin olive oil
    3/4 cup coconut palm sugar
    1.5 cups rye (or a GF) flour
    1 teaspoon vanilla powder (or 1/2 teaspoon vanilla extract)
    1 teaspoon baking soda
    1/3 teaspoon Himalayan salt
    1 cup chopped chocolate, cacao nibs or your favourite nuts (I use pecans or cashews and add a little more coconut sugar if using anything other than already sweetened chocolate)

    -Preheat the oven to 180C.
    -Mash up the bananas in a large bowl, using a fork. Stir the olive oil through, sprinkle with all remaining ingredients, except the chocolate/nuts, and stir really well. Finally add the chocolate/nuts and stir again.
    -Oil the inside of a removable base cake tin or line a cake tin with tin foil (I use 7inch tins). Pour in the mixture, not forgetting to scoop out everything from the bowl with a good spatula (invest in a quality soft spatula!)
    -Bake for 45 minutes or until a knife comes out semi clean after being inserted (don’t worry if there’s a little smudge on the knife, because when it comes out too dry, the cake can be overcooked).

     

    For the Tiger Nut Mylk Frosting:

    [This recipe makes enough to cover 2 x cakes, halve it if only making 1]

    1 cup tiger nut mylk (same method as Almond Mylk)
    2 cups desiccated coconut
    3/4-1 cup xylitol, depending on taste
    1.5 cup melted coconut oil
    1 teaspoon turmeric powder
    1 teaspoon vanilla extract
    5 drops lemon or sweet orange extract

    -Tiger nut mylk doesn’t keep very well so it’s best to make it fresh for this recipe. Also, if you get yours out of the fridge, it will be super cold and can make the coconut oil solidify inside your blender jug WHILE blending! (Speaking from experience here :))
    -Add all the ingredients into the blender and blend on high using a tamper.
    -If you’re making this icing for a raw cake, simply pour it over the cake whilst it’s still in the ring tin and transfer to the fridge to set for 3 hours. If you’re making this icing for a baked cake, let the cake cool down completely before applying. You will notice that the icing is quite runny, so if that works for you, simply pour spoon-fulls over the top of the cake. I like the icing nice and thick (looks more lush too!), so I transfer the entire mixture into a container and place in the freezer. Every 5-10 minutes (for up to an hour), I take it out and stir it really well to avoid the development of any clumps. Do not leave it in the freezer for more than 10 minutes and if you do and the icing turns lumpy, just blend it all again.
    -Pour the icing over the top of the cake and using the back of a spoon, gently let some of it slide down the sides. You can carry on and cover the entire cake if you prefer that look.

    lady lake allergen free cake