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After a successful launch in 2018, we are back with our monthly #InTheWildAfternoonTea and what a better way to kick things off than celebrate Love Day!
Saturday 16th February will be the Valentines Day Edition. For more dates and to reserve your spot, see below...
Inspired by the neighbourhood's famous gardens and an homage to plant life, Tanya Maher (Tanya's, Better Raw) and The Living Room at MY CHELSEA have gotten together to create an Afternoon Tea that takes you from the devilish to purely delectable.
'In the Wild' brings the best of raw living food and comfort food to tea at MY CHELSEA this Spring.
From unique takes on traditional favourites, such as gluten free coconut cream and goji jam scones and raspberry drizzle vegan doughnuts to the heavenly seaweed slaw or avocado cream and sprouts sandwiches with alkalising cucumber rolls.
'In the Wild' also serves up the devilish dairy free salted caramel slice, superfood maqui berry and mango swirl cheezecake with cacao peanut butter mousse.
When: available reservation times from 3pm, Wednesday 25th April 2018
Where: The Living Room at My Chelsea, 35 Ixworth Place, SW3 3QX London
Directions:Here's a great link for your journey planning. To view a detailed map and nearest parking options, visit our website
Transport: The nearest stations are South Kensington and Sloan Square. Victoria Street Station is a 10 minute taxi ride away
Everyone loves a good sweet and sour dip, especially when there are beautiful summer rolls to accompany it. There’s no marinating or dehydrating time involved in making this party favourite, but you’ve gotta get organised and work systematically. Rice paper wrappers can be tricky to play with and may require some practice at first. They are pretty cheap, so buy extra and remember to have fun practicing. The stunning results are worth the effort!
Here's the step-by-step video on how to make yours! The full recipe is also below...
For the summer rolls:
pack of 12 rice paper wrappers (the ones I use are 22cm/8.5in in diameter)
lettuce leaves
veggies (carrots, cucumbers, red peppers, asparagus, celery and bean sprouts work well)
herbs and flowers (parsley, basil, mint and pansies or other edible flowers)
For the sweet & sour dip:
4 tbsp raw apple cider vinegar
4 tbsp agave nectar
4 sundried tomatoes halves in oil
juice of 1 lemon
1 inch fresh ginger
1 tbsp tamari
100g pineapple, chopped into tiny cubes
-Julienne or slice all the veggies into thin long strips. Set them and the herbs out within easy reach of a clean chopping board. Cover the chopping board with kitchen towel.
-Half fill a bowl big enough to fit the rice papers in with hot water, then dunk one at a time until pliable and lay flat over the kitchen towel.
-Arrange two edible flowers or basil leaves, if using, face down in the middle. Top with veggies which won’t blend with the colours of your herbs (carrots over basil leaves or cucumbers over purple pansies make them pop!), then top with other vegetable strips and a line of parsley, careful not to bunch them up in the middle.
-Bring the bottom edge of the wrapper tightly up over the filling, and fold the sides in over it. Continue to roll up tightly and place on a plate, joint-side down. Cover rolls with lettuce leaves to keep them fresh, while preparing the sauce.
-Blend all the sauce ingredients, except pineapple cubes, in a small travel blender, pour it into a dipping bowl, sprinkle with pineapple and serve along side the spring rolls.
Tanya’s Top Tip: Check out the homemade tea recipe on page 39 of The Uncook Book for ideas on what edible flowers you can use for this recipe.
A little bit excited over here, because while I continue to struggle with building a whole new website on my own, I'm pretty sure you'd agree that I have my priorities straight!...
The page with our available large and small whole cakes is now LIVE!
Not only that, but London delivery has just been confirmed and starts at only £4.50!
You already know that my cake isn't just ANY cake!
You do, don't you? :-P
It's Creamy, Delicious, Organic & made entirely from Plants.
Cashews give it the creamy texture & because they've been activated (soaked), they are actually good for your gut. Plus since what holds it together is Extra Virgin Coconut Oil (or unrefined Cacao Butter), it makes Dessert good for your Digestion!
There’s no gluten, dairy, preservatives or refined sugar inside & best of all- there’s no chemicals! Every seed and fruit used is Organic Certified, so it's even gentler on your body, making all the other nutrients & vitamins more readily available, energising & nourishing at the same time.
But you’ll never be able to tell any of that when indulging in the taste!
We have 2 sizes and 5 flavours available.
Pick up, take away, dine in or get it delivered within London, within one hour, any day of the week!
Today is all about yummy healthy foods for kids! I've had so so many requests to share what I feed Lake ever since she came along nearly 16 months ago, that I've had the brilliant idea of filming a whole day's worth of her food intake. So 'brilliant', that it took me an entire week to film it and then another week to paste it all together. (Mums and dads - I know you hear me!) But I did it and if you're into it, then prepare to see a monthly edition :) In this one short video, I cover everything from making seed milks from scratch to using supplements to three ingredient purees and raw porridges, as well as share my tips on how I keep her teeth clean of dehydrated fruits (it's not with a toothbrush). Enjoy watching and please let me know what you think! Happy Friday! P.S. There is already a post packed with three ingredient weaning recipes, here: http://betterraw.com/2016/08/healthy-baby-weaning-recipes-3-ingredients-less.html P.P.S. The Alkaline Cleanse returns in June! Check your inbox for all the details next week. Here's how to subscribe if you aren't already receiving my updates>>
