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    Tanya's blog — Meals

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    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)

     

     

    3 of My Favourite Salad Recipes

    3 of My Favourite Salad Recipes

    Salad isn't only for hot summer months.

    It isn't only for dieting.

    It isn't only for January's health kick.

    Salad is for life and life should be full, delicious and truly satisfying.

    That's why I only eat salad that makes me feel alive. And full. None likes to be left hungry after a meal...

    Yep, salad can be a meal. Below are just three of the very best salad recipes I enjoy all year round.

    Read more

    New menu!

    New menu!

    Guys,

    Our new menu launched last week and I have to say- it's my favourite so far!

    Rainbow Pad Thai with crunchy veggies, kelp noodles and a creamy peanut butter satay sauce; Falafel Goodness Bowl with cashew cucumber tzatziki and the best quinoa kale olive tabouli you'll ever taste; and more!

    Many of you have been asking to see the full menu, so I posted it here>>

    You've also requested information on our delivery service and the London zones we cycle to, so I made a dedicated page here>>

    Finally, a big Happy Birthday to all the September babies of the world! We for sure deliver more cakes in September than any other time of year, but it's also a known fact that there are more babies born at the end of September than any other month. Official birth records prove that the Christmas spirit of festivities and goodwill play quite the role in shaping our population!

    So there you have it, an update and a fact for you! You can't say I don't bring value through my blog posts :)

    Happy Wednesday,

    xTanya

    Tanya's cafe chelsea new raw food vegan menu

    tanya's cafe new raw food vegan menu chelsea london

    Tanya's cafe new raw food vegan menu london healthy delivery detox

    Tanya's cafe new raw food vegan menu london healthy delivery detox

    Why my child isn't vegan (What I feed my 16 months old in a day VIDEO)

    Why my child isn't vegan (What I feed my 16 months old in a day VIDEO)

    Thank you soooo much for coming out to support us during the opening of the brand new Tanya's store! Tennis fans will appreciate this picture of one of our guests: [caption id="attachment_2499" align="aligncenter" width="768"]Novak Djokovic raw vegan diet Novak Djokovic at Tanya's[/caption]   Not gonna lie and tell you the feedback has aaaall been jolly good, as a few of you really miss the 'restaurant service' (as you know - we are now a store WITH a restaurant, not the other way around), but overall, it's been super well received and I'm so happy you're happy that your favourites are on the menu again! Today I'm posting what I planned to post when Lake was ACTUALLY 16 months (she is almost 18 months now)... The new video "Healthy toddler diaries- What I feed my 16 months old in a day" is LIVE at last! Weeeeeee! I kept trying to edit it so many times but something (like opening a new store haha) would always stand in my way. For. Six. Weeks. Straight! Lake Maher _ Tanya's Then a few days ago it hit me- there's more to the reason why I had so many obstacles...I simply didn't know how you would take the fact that MY child is not vegan. Not that I ever tried to hide it, I simply never stated that Lake is being brought up without animal food, but there are so many of you praising her vegan upbringing online, that naturally I thought I'd be letting you down. I hope not! Please watch to see what her day of eating as a 16 months old looks like and why I've made these choices for my greatest little love. lake maher In this video you will discover: -What Lake has for breakfast, lunch, dinner and as snacks -Why I don’t cook fruit -What vegetable mylk (yep not nut or seed) has all the minerals for strong teeth and bones -Why she’s not vegan and what animal food I choose for her -Which probiotics have my pick -Which is the best oil to cook with -Why tomatoes are better cooked than raw -Why it’s best to avoid egg white -The behind-the-scenes of Tanya’s retail space just before we opened on 19th June! If the video doesn't play, watch it on YouTube: https://youtu.be/gCvyNJ9YYoE Feel free to comment and ask questions x

    Master of The Month | Joshua Rosenthal | Zucchini Pesto Pasta Recipe

    Master of The Month | Joshua Rosenthal | Zucchini Pesto Pasta Recipe

    Joshua Rosenthal is my amazing teacher from The Institute for Integrative Nutrition and is a pioneer and visionary in holistic health and wellness. He holds a Master’s of Science in Education and has over 30 years of experience in health and wellness including creation of the concept of Health Coach.

    Long before the benefits of proper nutrition and lifestyle were mainstream, Joshua's fascination with personal growth and development led him to experiment with simple changes to his own diet and lifestyle. Through this process, he realised that food changes everything. He knew that if he could spread this message, he would make the world a healthier and happier place. With this mission in mind, Joshua founded the Institute for Integrative Nutrition 25 years ago. IIN started with a small group of students in a rented kitchen in New York City and has grown into an online global phenomenon with over 60,000 students and graduates from over 120 countries. His vision and leadership have empowered people to reach their personal and professional goals, and continue to exponentially improve the landscape of the health and wellness industry around the world.

    That's a pretty big deal and I couldn't be more excited to be getting to know him on a more personal level through our interview.

    Meet our November's Master of the Month...

    joshua rosenthal

    DESCRIBE YOUR TYPICAL DAY OF EATING AND DRINKING.

    What I eat really depends on how I feel and what season of the year it is. Over time, I’ve learned to really listen and tune in with what my body is craving.  In the morning though, I always start my day with a big glass of water with lemon and a green juice or smoothie.  The next time I’m hungry, I’ll sit down to a big raw kale salad and dinner is usually another plant based dish.  I work pretty much all day long because I’m very involved with each department at IIN.  It’s important to me that they feel supported, so I’m lucky that my partner, Alex is an absolutely amazing cook.  I take breaks so we can eat every meal together.

    WHAT (OR WHO) INSPIRES YOU TO EAT WELL AND STAY HEALTHY?

    Alex, my family, and Integrative Nutrition – its mission, our students, and graduates.  I want to stay healthy so I can be the best version of myself in every aspect of my life.

    WHAT IS YOUR BIGGEST WEAKNESS WHEN IT COMES TO FOOD AND HOW DO YOU DEAL WITH THAT?

    I love chocolate, but I don’t consider it a weakness.  When you start considering foods as weaknesses it creates a dependency on utilizing them as a crutch or reward.  Just like we teach bio-individuality in our program, in my book no food is “good” or “bad”, it’s all about learning what works for you and how to treat yourself when your body is truly craving it.

    MY TOP TIP FOR:

    Improving your diet is… learn how to understand where your cravings are coming from, it’s usually because something else is missing in your life.

    Staying healthy while travelling is… really important, but it’s also important to enjoy what other cultures have to offer. I always look to eat what is fresh and local.

    Detoxing is… A food that feels detoxifying to me may feel toxic to someone else.

    WHAT’S THE NICEST THING ANYONE HAS EVER SAID TO YOU?

    That IIN’s Health Coach Training Program changed their life and the lives of their families and communities.

    HOW WOULD YOU LIKE TO BE REMEMBERED?

    As someone who had an impact on the world and helped others.

    IF YOU GOT TO KEEP ONLY 3 OF YOUR BELONGINGS: 1 THING FROM YOUR KITCHEN, 1 THING FROM YOUR GARDEN AND 1 THING FROM YOUR BOOKSHELF- WHAT WOULD THEY BE?

    Kitchen: Juicer. Alex and I love our morning juices!

    Garden: the kale, there are so many nutrients that have positive effects on my mind, body, and soul, I could never give it up.

    Bookshelf: my book, Integrative Nutrition Feed your Hunger for Health & Happiness, it’s just something I’m really proud of.

    IF YOU COULD HOST A DINNER PARTY FOR 3 GUESTS (DEAD OR ALIVE)- WHO WOULD THEY BE AND WHAT WOULD YOU SERVE?

    To be honest, the best dinner party I can imagine would have all of the people I love most in my life.  When I’m around those people is when I feel most fulfilled, happy, and content.  There’s nothing quite like it.  Alex and I would serve a table of food cooked with love – everything from raw salads with veggies from the garden to grass fed meat bought at the local farm and whole ancient grains.  I would want to make sure there was something for everyone!

    WHY DO YOU BELIEVE THAT LIFE IS BETTER RAW (OR WITH MORE PLANTS IN YOUR DIET)?

    I believe that moving towards a more plant based diet can make people more balanced and vibrant. I tend to eat a primarily plant based diet. However, it’s important for people to keep bio-individuality in mind.  What works for me and what works for you may not work for someone else.  I recommend experimenting with different types of protein and various foods to see how you feel and fulfill your dietary needs based on what you learn and understand that what your body needs day to day can change, and that’s okay!

    ——————————————————-

    Our Master of The Month shares his favourite recipe…

    ZUCCHINI NOODLES WITH PESTO
    Prep time: 10 minutes
    Cook time: 15 minutes
    Serves 2

    zucchini pasta with pesto by Joshua Rosenthal

    3 large zucchini/ courgette

    2 bunches basil

    1/2 cup pine nuts, toasted

    Juice of 1 lemon

    1/4 cup extra virgin olive oil

    1 tbsp sea salt, or to taste

    Black pepper, to taste

     

    · Wash, pat dry, and trim zucchini ends. Create noodles using a spiralizer tool.

    · Option: Sauté your “noodles” in olive oil over medium-high heat for 4-6 minutes. Add salt and black pepper to taste.

    · Wash and dry basil and add to blender with pine nuts, lemon, extra virgin olive oil, and salt.

    · Blend until smooth, adding more olive oil and/or water as needed.

    · Toss zucchini noodles with pesto

    -------------------------------------------------------

    For more on Joshua, his book, the IIN health coach program and to sample a free class, go here>>