So the word on the street is that lockdown rules are about to ease off and soon we’ll be amongst crowds once again.

 

This is good news for most, but definitely not the time to lose sight of your nutrient intake. 

 

We’ve all been self isolating without exposure to the outside world (a.k.a vital germs that keep our immunity muscle flexing and getting stronger) for far too long.

 

This means that once we are free to roam, we are ALL more vulnerable to diseases (that’s all diseases, not only the virus) than ever before and the only real protection we have is the confidence that we’re consuming immune boosting foods every chance we get.

 

I’ve put together a selection of seven recipes for you to get you started.

 

Enjoy and be well!

 

 

DRINK:  Feijoa & Pineapple Smoothie

BREAKFAST:  Pumpkin Pancakes

DIP: Spiced Pumpkin Dip

MEAL:  Борщ - Raw Russian Borscht

CAKE:  Blueberry Cheezecake

FROZEN SNACK:  Ice Lollie Wedges

BAKING:  Vitamin C Cookies

 

Feijoa & Pineapple Smoothie

 

Just 3 feijoas account for over 50% of your recommended daily intake of Vitamin C, only 1 kiwifruit has 100%+ of RDI of Vitamin C and pineapple has more Vitamin C than oranges (plus a whole added bonus of manganese which helps to suppress coughs and loosen mucous). If you can’t get feijoa, either use guava or extra kiwi.

 

1 cup Feijoa/ Guava pulp (approx. 10-20 feijoas)

1/4 pineapple, peeled and cored

2 kiwi fruits, peeled

1 banana, peeled

Optional: handful of kale leaves

 

1. Blend on high and enjoy.

 

 

Pumpkin Pancakes

 

Pumpkins and squashes are loaded with immunity boosting goodness. For one, they’re seriously high in beta-carotene, which your body turns into Vitamin A. It’s this vitamin that strengthens the immune system and helps fight infections. There’s also lots of Vitamin C, which increases white blood cell production and helps wounds heal faster. Even if you’re not a pumpkin fan, you’d enjoy these soft delicious pancakes, which are practically identical to everyone’s favourite ‘Best Ever Sweet Potato Pancakes’ from Nurtured Books. 

 

1 cup (240ml) milk of your choice

1 tbsp apple cider vinegar

1 egg or 1 vegan egg (1 tbsp flaxseed and 3 tbsp water)

¼ tsp baking soda

¼ tsp Himalayan salt

1 cup (150ml) gluten free flour

1 cup pumpkin dip (or 1/3 pumpkin, peeled and boiled)

coconut oil for frying

 

1. Pour the milk into a blender jug, add vinegar and leave for 7-10 mins. This turns it into sour milk so the pancakes are yummy like buttermilk pancakes.
2. Then make the vegan eggs by combining the flaxseed and water in a bowl, leave to one side for a few minutes.
3. Add the vegan egg (or a whisked hens egg), soda and salt to the jug and blend to combine.
4. Add the flour and boiled sweet pumpkin (or dip) and blend till creamy.
5. Heat a non-stick frying pan over a medium heat and add ½ teaspoon of coconut oil. Make sure the entire base of the pan is greased. Using a large soup spoon to keep size consistent, distribute scoop-fulls around the pan. I get 4-5 pancakes each time. When the surface starts to bubble a little, turn over and fry for approximately 2 more minutes.
6. Remove from pan and store in a warmed lidded pot while finishing the rest. Serve with a berry compote and honey. 

  

 

Spiced Pumpkin Dip

 

 

Refer to notes above because the pumpkin benefits are worth reading about twice :) I’ve made this dip more times than I can count over the lockdown period... it’s been incredible as a warm dip with pita breads (kids’ favourite!), as a soup blended with extra mylk and veg stock and of course as pancakes (recipe above). 

 

For roasting:

1/4 pumpkin, peeled and seeds scraped out

1 apple, peeled and cored

4 large garlic cloves

1 tbsp olive oil

1/2 tsp ground ginger

1/2 tsp cinnamon

1/2 tsp Himalayan salt

 

For blending:

1/3 cup milk of your choice

2 tbsp lemon juice (approx 1/2 lemon)

2 tbsp olive oil

Optional: 1-2 tsp camu camu powder

 

1. Preheat the oven to 200C.
2. Roughly chop the pumpkin and apple into 3cm cubes and place them into a large bowl, along with whole garlic cloves.
3. Sprinkle with spices, give it a shake, then drizzle with oil and shake again to ensure even coverage. Distribute evenly over a baking tray and use a soft spatula to collect the oily seasoning from bowl to drip over the pumpkin. Roast for 30-40 mins until edges caramelise.
4. Transfer the roasted ingredients into your food processor, add the ‘blending’ ingredients and whiz until well combined.
5. Serve warm with vegetable dippers, corn chips, pita breads or anything you like. 

 

 

Борщ - Raw Russian Borscht

 

This absolute beauty is a recipe from The Uncook Book, and since it’s jam packed with Vitamin C and Antioxidants among many countless other benefits, it belongs on the list of immune boosting recipes! I was never interested in Borscht while growing up in Russia, and now watching my own children put up their nose to it, I was determined to find a way to get even a little of this nutrient powerhouse into them. That’s when I started to blend it with avocado which they love to drink like a smoothie or mash it with boiled sweet potatoes which they can easily finish a whole bowl of.

 

For the liquids:

1 beetroot, peeled and chopped

1 red pepper, de-seeded and chopped

1 stalk celery (about 100g), chopped

1 inch ginger

2-3 garlic cloves

1 cup orange juice (about 2-3 oranges)

¼ cup extra virgin olive oil

2 tablespoons apple cider vinegar

1 teaspoon chili powder

1 teaspoon ground coriander

1 teaspoon Himalayan salt

Optional: 1 avocado or cooked sweet potatoes

 

For the solids (optional):

Sauerkraut (another recipe in The Uncook Book), herbs and walnuts, or carrot, beetroot, cabbage, herbs and walnuts

 

1. Transfer all the ‘liquids’ ingredients to a blender and blend until smooth. This may require 3-4 minutes of blending and pulsing for the vegetables to really break down.
2. If you’re feeding children, add 1 avocado to your blender and let them dip it like a smoothie. Alternatively boil 1 large peeled and chopped sweet potato, discard the water, add 1 cup of borscht and mash it for their meal.
3. For adults: Sauerkraut is just insane in this recipe and makes for a truly authentic dish. Scoop a large spoonful into a soup bowl, pour over with the liquid Borscht, sprinkle with herbs and walnuts, then serve. Alternatively, thinly slice peeled carrots, beets and cabbage to use instead of Sauerkraut. 

 

 

Blueberry Cheezecake

 

Blueberries are no rookie to the superfood scene. In fact, they were the original superfood, that’s how potent they are in their health, healing and immunising properties. I also used honey here instead of other sweeteners and if I had access to manuka honey when I made this recipe, I would’ve totally used that! This is a decadent dessert, which happens to be nutritious enough to eat for breakfast! (And all the equipment you’ll require is a basic blender).

 

 

For the base:

1.5 cups shredded coconut

3/4 cup oats

1/4 cup coconut sugar

1/2 tsp Himalayan salt

1/3 cup coconut oil

2 tbsp runny honey

 

For the Cheezecake:

2 cups dry cashews, soaked overnight (will yield 2 3/4 cups)

3 punnets (375g) frozen blueberries, thawed

1 cup coconut oil, gently melted

1/4 cup runny honey

1 pod or 1 tbsp vanilla

1/2 tsp Himalayan salt

 

1. Stir all of the base ingredients, except coconut oil and honey, in a bowl. Drizzle with remaining ingredients and stir well for even distribution. You may need your hands to really massage everything in.
2. Transfer the mix into a 20cm cake tin with adjustable base and press it in using your fists. You can try using a soft spatula to press it in at the end if your hands become sticky. Place the whole tin into the refrigerator to set.
3. Rinse the cashews and transfer all of the Cheezecake ingredients into a blender jug, then blend on high until creamy. You may need to use a tamper or pulse a few times to ensure the ingredients are always touching the blade. Pour over the base (use spatula to scoop out every last bit) and tap the cake tin to even out the surface. Transfer to the fridge to set for a minimum of 4 hours or to the freezer for 2 hours (do not leave in freezer!). 

 

 

Ice Lollie Wedges

 

How adorable are these frozen treats?! They are so easy to make and kids of all ages (read: 70 year old kids included) looove them! Plums are packed with Vitamin C and also contain phytonutrients, particularly phenols, which have antioxidant effects. Antioxidants prevent cell damage that may lead to every disease including good ol’ covid. 

 

3 oranges

3 plums, de-stoned

3 tbsp manuka honey

1 banana or papaya, peeled

1/2 tsp cinnamon 

 

1. Slice each of the oranges into halves and very carefully scoop out the orange, while keeping the skin in one piece. 
2. Transfer the orange without its skin into a blender jug, add the remaining ingredients and blend on high.
3. Fill all of the orange skin bowls with the purée and use the back of a butter knife to smooth out the surface.
4. Transfer to the freezer to completely solidify, then slice each orange ‘bowl’ into 2-3 wedges and enjoy. 

 

 

Vitamin C Cookies

 

We don’t go anywhere without superfoods (top faves include Cacao powder, Spirulina powder & Algarroba) and since we couldn’t go anywhere at all during the lockdown, Lake and I have been doing aaaaalot of baking with superfoods. Whatever we baked, I made sure it contained a good amount of camu camu powder during these days. This magical powder is made from Amazonian berries which are ultra high in Vitamin C. So high in fact that only a 2.5g spoon provides 375% of the RDA. Here is a simple cookie recipe, which everyone in the family will love whether you keep it plain or add choc powder.

 

1/2 cup milk of your choice

3 tsp chia seeds

1/2 pod vanilla or 1 tsp vanilla extract

1 + 3/4 cups flour (I used a mix of coconut flour and standard flour)

1 cup coconut or brown sugar

3/4 cup dairy free spread or coconut oil, soft but unmelted

2 tsp camp camu powder and/or 2 tbsp cacao powder

 

1. Preheat the oven to 180C.
2. Stir seeds of vanilla pod with chia seeds and mylk. Continue to stir periodically for 10-15 mins until the chia seeds expand and soak up the liquid.
3. Transfer everything into a cake mixer or the food processor with a ‘dough attachment’, then mix on high to combine ingredients.
4. Taking a spoonful of mixture at a time, roll it into a ball and press between your palms to create a pancake. Spread the ‘pancakes’ over a lined baking tray and transfer to the hot oven. Bake for 10-15 minutes until the edges caramelise. 

 

 

Do you plan to try one of these out for yourself? Which recipe will be the first? Tell me in the comments!

 

Do you want even more scrumptious plant-based, nutrient packed recipes? Here’s more:

 

FREE:  24 hour on raw recipes >>

 

FREE: 10 most popular recipes from Nurtured Books >>

 

PAY WHAT YOU CAN: Nurtured - plant based recipes for kids >>

 

Wow what a trip.    I haven’t yet connected with a single person that this ‘big pause’ is not having an effect on.   Not. One. Person.   As for myself... two Wednesdays ago, my husband (who is also self employed) had the worst day of his adult life as every one of his clients froze all business.    Then moments later, I was urged to stop producing and ordering anything new for the deli and to try rid of any current stock immediately.   While I was in a bit of a state to think straight, my level headed husband suggested we take the kids to NZ ‘because who knows what will happen - London could go into lockdown and we’ll be stuck in a small flat for months’. (Literally his words while everyone else (including Boris Johnson) were saying no way is a lockdown something being considered).   So on Wednesday lunchtime, we checked out flight prices which were at their all time low. Whoop whoop something positive!   By Wednesday night, they were 4, 5 and even 6 times higher.    And even then, we couldn’t seem to book anything!   We attempted to book with 4 different airlines, 2 of which took our money and all 4 of which said our booking is not confirmed.    We spent many hours trying to reach customer services, playing the ‘you’re on hold’ tunes from both of our phones while we packed.   We were at Heathrow first thing Thursday morning.    We didn’t land in Auckland until Monday.   Four whole days!!!!   The entire experience was truly the most surreal thing either of us have ever partaken in...   Terminal 4 packed like sardines in a can, queues to Nam, rows of white space suits everywhere, masks of every variety on faces, cash not accepted within the premises even for a coffee / especially for a coffee, flight after flight cancelled on the departures board, but the craziest and oddest of all is the deadly silence surrounding us.   There’s no arguing, no pleading, no bargaining, no abusing, no questioning, no rushing.   It just was.    For four long long days.     Team NZ (aka Elliot’s amazing family) made miracles happen and took the stress out of every step past the boarder security to support our mandatory 2 weeks of self-isolation.    There was a spare car waiting for us, keys in ignition, instructions about our self-isolation house printed, kids car seats installed, snacks for the road, cold-pressed juices and dinner for first night packed, plus not to mention a mountain of groceries already waiting when we arrived.   Needless to say, I was pretty emotional throughout, but you should’ve seen me when I discovered buckwheat, kombucha and coconut flour while putting the groceries away!   Then 2 days later the whole of NZ reached emergency level 4 and ended up in lockdown for a month minimum.   Looks like we’re stranded on the beach for even longer than expected. It’s a tough life for these kids of ours :))     Jokes aside, the ‘tough life’ bit is very much a reality for many right now...   A few of you have already written to me asking whether I could discount the eBooks any further so you could make nourishing meals for your family during lockdown, so I’ve been thinking hard about how best to do this and I reckon I got it!!   Pay what you can.   £15 ($18.50)      £27 ($33)       £39 ($48)   And if you can’t afford anything at all right now, but would love to make delicious nurturing meals for your family to keep them well, I have 2 options for you too:   Download my FREE eBook ‘Nurtured - 10 Most Popular’, which is a little pdf full of your favourite recipes from the entire #NurturedBooks series, that’s available to all! If you love the pdf from above and keen for the rest of my ebooks but still can’t afford £15-£39, just write to me BEFORE 1ST MAY at hello@tanyasliving.com and I’ll make sure I forward you all 5 eBooks.    I know how devastating these times are for so many, so you don’t even need to explain yourself in the email, just write to me and I’ll be honoured to play a small part in keeping your family nourished.   Be safe and keep well.   I love you and yes ‘We will meet again’!

I was so nervous posting the last video of what I feed Lake in a day, because as you would've seen here, it revealed why I'm not bringing her up fully vegan.

Although I'm the biggest advocate for plant-based living that I know, I never actually stated in all of my years of blogging that I am 100% vegan or 100% raw for that matter myself.

But, since my blog was called 'Better Raw', the general perception was that there is no way my diet can be anything but...

I knew that when posting the video, a few people might react negatively to the news and I mentally prepared to say goodbye to a lot of subscribers.

Knowing that the most important thing to me is the health of my family and being authentic, I felt comfortable showing the world how I prepare my child her eggs 3-4 times per week, because not only have I done a mad amount of research around this topic, I also didn't want anyone to get the wrong idea and to keep following my posts believing they were following a strictly vegan mother.

As anticipated, some words no one wants to hear came my way.
As anticipated, some people unsubscribed and unfollowed.

To my shock however, the support and words of encouragement flooded in overwhelming volumes.  

The amount of emails, comments and love that came our way brought me to tears.

For the millionth time in my life, the gratitude I felt towards this community was too much to bear.

Thank you for sticking around and for letting me speak my truth. I literally feel like it is YOU that I write to every time I blog. So, thank you for that.

I made a new video (almost 5 months ago now, but only just found time to edit it) and it's now up on YouTube!

It's the TRAVEL EDITION of "Healthy Toddler Diaries- What I feed my 17 months old in a day".

Check it out below or keep scrolling for the menu and a whole lot of handy links that take you directly to products and articles I mention in the vid...

 

 

Here's what's on the menu...

BREAKFAST #1
Millet milk & Probiotics

BREAKFAST #2
Fruit salad, or 
Free range egg omelette

LUNCH
Porridge

DINNER
Hummus plus Rice & Veg stuffed peppers, or 
Baked aubergine

SNACKS
Water & Green smoothie, or
Homemade raw seed & fruit bars, or
Dates & prunes, or
Plain avocado, or
Toasted nori crisps

 

Millet milk: http://amzn.to/2z7pdBI

OptiBac probiotics: http://amzn.to/2A5mM0T

Previous video on why egg yolks not egg whites: https://tanyasliving.com/blogs/tanyas-blog/why-my-child-isnt-vegan-what-i-feed-my-16-months-old-in-a-day-video

What is dowsing: https://tanyasliving.com/blogs/tanyas-blog/what-is-dowsing-and-what-do-i-use-it-for

Ella’s Kitchen: http://amzn.to/2xHzQHX

Corfu Imperial Resort: http://www.corfuimperial.com

Muesli bars from seeds and strawberry powder recipe: https://tanyasliving.com/blogs/tanyas-blog/why-my-child-isnt-vegan-what-i-feed-my-16-months-old-in-a-day-video

Tribest’s Personal Blender: http://amzn.to/2A30TyV

Udo’s Choice Beyond Greens: http://amzn.to/2zUxCps

Clean 15 & Dirty Dozen article: https://tanyasliving.com/blogs/tanyas-blog/dirty-dozen-clean-15-clean-and-mean-18-when-to-buy-organic

Clearspring’s Seaveg Crispies: http://amzn.to/2A4UX8M

Neal’s Yard Remedies Sunlotion: http://amzn.to/2iR89Kp

Raw Cheezecakes to order: https://tanyasliving.com/collections/all

 

Thank you.
I love you.
You are the best.
 

P.S. Don't worry, I'm not going all carnivorous on you, it's only plants and eggs that we're talking here. Mostly plants though.

If you think raw food is awesome and you like chocolate, you would've probably, most definitely, certainly, absolutely heard of Pana Chocolate!

No matter where I am in the world, I always make sure I sample the raw chocolate on offer and although I’ve tasted some pretty incredible treats, Pana Chocolate is still heading the leaderboard for their perfect combination of taste, texture, flavour, values and love marks.

Can you imagine my excitement when I heard that Pana himself (I didn’t know it was a person’s name either- ‘Pana’ sounds like the best raw chocolate in the world to me) is releasing a book AND he’s coming to London from Oz AND he wants to teach us his top recipe secrets AND he wants to do it at Tanya’s!!

Well if that’s not enough good news, how about that he is going to run this workshop for you next week, so that you have plenty of time to learn the techniques right in time for the healthiest most delicious Easter!

The recipes Pana will demonstrate are:

Chai filled chocolates
Strawberry Basil tart
Mini Lamingtons (very Aussie for you)
Bloom breakfast bars

And if all THAT is not enough, you will be the first to get an exclusive sneak peek into how we are progressing for the re-opening of Tanya’s Reinvented, sample everything we demonstrate, be able to purchase a copy of the book for only £15 (or bring yours) and have it signed by the master himself, and go home with 2 x Pana Chocolate bars!

Book your ticket now>>

When: Saturday 1st April
Time: 3pm-5pm
Where: Tanya’s inside MY Chelsea, 35 Ixworth Place, SW3 3QX
Fee: £45pp
What’s included: Step-by-step raw chocolate demo, tasters of our favourites from the book, Q&A with Pana Barbounis, book signing (bring your own or buy a £15 copy on the day) and 2 x Pana Chocolate bars.
How to book: via Eventbrite here>>

See you there, I hope!
It’s my first workshop in over a year and numbers are super limited, so we’ll have full house in no time (don’t say I didn’t warn ya!)
Happy Friday!

For the past 7 years, my parents have devoted the most insane amount of energy, divine love and care to a land which now gives back over 100 edible fruits, vegetables and plants.

People have turned up at their door step not knowing why they were guided there, only to discover that a very rare and sacred meditation portal on their land called them in to heal.

Mum and dad hosted numerous raw food lunches on their property, I held multiple retreats and workshops there too, which attracted people from all over the world and SOLD OUT within days.

This magical place is located in Vilcabamba, Ecuador. It’s known as The Valley of Longevity.

Now my parents are off onto new adventures and to be closer to their beloved granddaughter, so another very very lucky family can enjoy the fruits of their labour.

The house, the guest house (rental) and the land are officially for sale!

---

  Take a look:

If the video above doesn't work, check it out on Youtube: https://www.youtube.com/watch?v=BRC8ZQKN78I&feature=youtu.be

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OFFICIAL AD:

Immaculate Home & Income property for sale USD 370K.

With only a 5 minute walk to town center, this picture-perfect hidden gem is the essence of Vilcabamba, aka The Valley of Longevity. The stunning organic orchard houses an immaculate double-store property, a charming guest-house and a healing energy portal, which have all been developed with retreats in mind.

Main house (240 m2): High ceilings, 4 bedrooms, 2 bathrooms (1 en suite with a jet Jacuzzi tub), mezzanine floor could be used as a library or an extra bedroom, big open plan kitchen and lounge, huge wrap-around balcony, large size porch which gets the morning sun, family sized sauna, 2 storage closets. Two of the rooms have built-in wardrobes and the master has a walk in wardrobe.

Guest house (70 m2): High ceilings, 1 bedroom, 1 bathroom, mezzanine floor upstairs is currently used as an extra lofted bedroom. Open plan kitchen/dining/lounge, a porch which gets the afternoon sun and a separate street entrance. This lovely standalone property currently receives up to $1,500/ month in AirBnB income.

Land features (flat section 2000 m2): Fully fenced and secure, this land is also flat. An impressive sun-gate numbered 11:11 is a welcoming statement to this magical property. The organic orchard has over 100 assorted fruit trees (citruses, avocados, guayabana, black and white sapotes, macadamia, cashew, almond, pomegranate, pitahaya, persimmons, papayas, apples, pears, apricots, guavas, mulberries, coffee, cacao, figs and more), separate herb gardens, a beautiful flower garden, and a green house full of year-round crop. Water well comes complete with a storage tank and a pump. There are 2 covered workshop places and a paved parking for at least 3 cars.

The highlight of this land however is the energy Portal: A meditation circle of 10 stones with the special meaning symbols, bordered off by a beautiful hedge garden for a peaceful and powerful connection experience, ideal for spiritual meditation and healing ceremonies.

Lifestyle: Self-sustainable, peaceful lifestyle. Grow your own organic sustenance, heal, relax and connect with Mother Earth.

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To see more pictures of the property, I made this public album on Facebook, here>>

To find out more about the location and how to get there, these FAQ's I wrote for retreat attendees might help>>

For more info, email Elena and Vladimir on vladimiralekseev@ymail.com