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    My Hummus Confessions + Picnic & Punting Highlights

    I have a little confession to make...
    For the past three years I have been fooling myself by trying to fool you, that raw chickpea hummus can be just as delicious as the cooked one.

    I tried so hard to make this a reality, but at the end of the day- everyone will try my recipe, taste it, feel glad that they now know how to do it and then go off to the supermarket to buy their cooked one in a tub again.

    Do you know why that is?
    Answer: When you apply heat to raw living carbohydrates in food and apply it for long enough, those carbs turn into sugars. So by cooking our nutrient packed sprouted chickpeas, we are actually destroying a heap of goodness and turning them into a sweet by-product. Sugar is of course addictive, so when you try anything else, it simply doesn't compare and the voice of our tastebuds will always be louder than the voice of our intellect.

    That's exactly why I always do my best to make my raw recipes taste amazing. I've even revealed my secret of adding dates to raw foods in my Amazon #1 Bestselling DVD Raw Food 101, in order to make a tastier hummus. The result was pretty good, but even I didn't hurry to make it myself. And there is something wrong with that picture. So I went on a quest to perfect my recipe and soon discovered that the secret is not in making raw chickpeas taste better, it was in replacing them with something else altogether!

    I can't tell you what a revelation this was! And honestly, I think that if you enjoy a hummus in a tub, you will looooove this one. I do! Here you go...


    3 courgettes, chopped
    1 cup sunflower seeds, soaked
    1 cup sundried tomatoes, soaked
    ½ cup raw sesame seeds
    ½ cup raw tahini
    1/3 cup extra virgin olive oil
    juice of 2 lemons
    2 tsp cumin
    optional: ½ tsp Himalayan salt, only if tomatoes weren’t preserved in salt

    Put all ingredients in a high powered blender and blend to a rich consistency.


    Doesn't it look and sound divine? It is a must-try, I tell you. Do it, do it! Everyone on my and Polly's Picnic & Punting event last weekend gave rave reviews to my hummus and all the other treats we made for the day...

    Mocktails on arrival, curried flax crackers, raw sundried tomato hummus, summer guacamole, creamy cheesy dip, pizza, wraps with sunflower seed pate and fresh seasonal veggies and sprouts, marinated and pesto stuffed mushrooms, chocolate brownie bites, special indulgent cake, strawberries and cream, plus green elixirs. - See more at: http://www.betterraw.com/p/teaching.html

    We were so fortunate to have the beautiful and shining Samjhana Moon of www.goddessportraiture.co.uk to capture our day! Here are just a few highlights...

    Here is a complete slideshow...

    Cheesy Creamy Carrot Salad- Raw Food Recipe

    Last weekend I was very blessed to have been invited for a very special day of meditation at The Nutri Centre in Regent's Park. This gorgeous centre is one of the world's largest suppliers of nutritional products and my favourite wellbeing book store in London. They even stock my DVD Raw Food 101!

    The day was lead by a wonderful spiritual guru Andrew Smith, who is the author of The Revolution of 2012- The Preparation and The Revolution of 2012- The Challenge.

    We all brought with us a healthy treat for a shared lunch. I must admit I didn't even stop to contemplate on what my contribution was going to be. This recipe has been a hit in all of my Beginners to Raw Food Workshops, Retreats, and more recently on so many blogs across the internet raving about it after watching the DVD. The only regret I had was not being prepared enough to take a better picture of the salad to show to you guys here. The photo really does it no justice at all :)

    As seen on Raw Food 101 DVD

    For the Dressing/Dip
    1 cup cashews, soaked 2-8 hours
    1/2 cup pure water
    1/2 red bell pepper/ capsicum, de-seeded and chopped
    1/8 red onion (small slice)
    2 Tbsp lemon juice
    2 Tbsp nutritional yeast
    1 Tbsp tahini
    1 tsp himalayan salt
    1 clove garlic

    For the Salad
    5 large carrots, shredded
    optional: sundried tomatoes, adzuki bean sprouts, mung bean sprouts, lentil sprouts

    -Blend cashews with water first
    -Add the rest of ingredients and pulse until creamy (use the tamper of your Vitamix blender)
    -Add a little more water if needed
    -Put all the grated carrots into a large bowl, pour the sauce on top and mix it all in
    -Transfer into a nice serving dish and sprinkle with the optional extras
    -Nom nom nom

    If you like this recipe, watch me demonstrate the making of it step-by-step, as well as another 19 super scrumptious recipes on my DVD Raw Food 101- Your first steps to the healthiest lifestyle ever. The DVD is divided into there chapters: Intro, Equipment, Smoothies vs Juices, Milks and Calcium, Superfoods, Sprouting, Fermenting, Dehydrating, Sauces and Flavours, Quick Meals, and Sweets. The recipes are of course all deliciously raw and include nut cheese, superfood shake, 'meat' balls and spaghetti bolognaise, crunchy granola, chia crackers, raw chocolate and many more!

    Raw food 101 DVD is out now!

    Hoorray!!! Raw food 101 DVD with EVERYTHING you need to know to get on your way to the healthiest lifestyle ever is out right now! This is a very exciting day for so many of you (I am told) and especially myself- the DVD's proud mama! Best of all, it is available for shipping worldwide! Check it out...
    "What an exciting and informative class. No doubt the best beginners guide to raw food we've seen yet" -Pura Vida Food
    If you are new to raw foods, confused about your next steps, struggling to win your family over with healthy meals or simply think it’s just for nutty people with too much free time, Raw Food 101 is the program for you!
    In Tanya’s 2.5 hour class you will learn all the basics, such as: ◈ Which equipment is necessary and which is just for fun. ◈ What superfoods are all about. ◈ The difference between smoothies and juices. ◈ Why dairy is not the answer to calcium. ◈ Why fermenting is so important. ◈ What on earth a dehydrator is and what you can create in it. ◈ Secrets to staying raw in winter time. ◈ Guidelines on sprouting at home. ◈ Practical tips and tricks to creating easy meals and snacks in under five minutes. ◈ How desserts can very much be a part of your diet. ◈ Hear truly inspiring success stories.
    ◈ Designed in chapters for easy navigation. Chapters included are Equipment, Smoothies vs Juices, Calcium & Milks, Superfoods, Sprouting, Fermenting, Dehydrating, Flavours & Sauces, Easy meals, Sweets & Testimonials.
    ◈ Recipes include green smoothies, nut milks, hummus, granola, crackers, sauerkraut, cheese, spaghetti bolognaise, curry, sushi, chocolate, ice cream and more!
    What others are saying about RawFood101...  
    "Tanya is one of the world's foremost experts on how to make the most of a vibrant raw lifestyle and diet. Her DVD will show you how to breathe new life into your raw food routine and create magic in your kitchen! Her beautiful food really is 'Better Raw'!"
    –Amber Shea Crawley, author of Practically Raw
    “Tanya has made a really concise, informative DVD I would recommend to anyone who is either at the beginning of their raw food journey, or needing to steer back on track with some very easy and delicious recipes as well as some fantastic anecdotes from her own journey with raw food. Not to mention she is living proof that raw food gives you your glow and she looks amazing!”
    –Robyn Law, Australian Raw Chef
    “A great DVD that certainly deserves a huge place in the market. It is well thought out and well structured with clear definitions and explanations to give a complete visual guide for any beginner or relative who is at a loss to appreciate what to eat.”
    -Funky Raw magazine
    “The 2.5 hour DVD is designed as a beginner’s guide to raw foods- so a perfect gift for someone who might be thinking of starting their journey- but it’s also great for confirmed raw fooders too.”
    -Get Fresh! Magazine
    “If you’ve ever fancied giving raw food a go but wouldn’t know where to start, Tanya Alekseeva’s Raw Food 101 DVD is worth watching.”
    –Vegetarian Living magazine
    >>Read many more testimonials here>>
    Order your copy today...
    RAW FOOD 101 DVD
    Everything you need to know to get started with raw foods in a fun and intensive 2,5 hour class. Shipped to your door for just...
    £15.99 (approx. US $24.95)
    + postage

    Sprouting Chart and Guidelines

    Sprouted Adzuki beans
    Hey there!
    You may have seen my outrage on Facebook yesterday about losing internet connection for an entire day. It hit me like a brick. Yes, it was painful. I thought I was experiencing serious Detox symptoms during my heavy metal detox a while back, but I really had noooo idea what was coming my way when all of a sudden the phone signal AND wifi went bust!
    Sprouted wheat
    I’ve done ‘internet fast’ challenges in the past and got great pleasure out of it actually, but this time it was completely involuntary, more like a shock, as I simply was not prepared. Somewhere between tearing hair out of my head and freaking out like a mad woman, I finally saw something clearly...
    Sprouted Alfalfa
    I got my wish! For months now I’ve been dreaming about an opportunity to sit down without any interruptions, go over the stacks of notes from various courses to refresh, gather information that has been piling up, de-clutter to make room for learning more aaaaand make a Sprouting Chart for you too!!...
    Sprouted Quinoa
    Am I that boring, when THIS is what I’ve been dreaming of? I can’t tell you what a liberating feeling it is to turn a ‘catastrophe’ into an opportunity. Despite a whole day of ‘work’ being lost, I now feel more on top of work, than I have for a long time. Success!
    Now... back to that Sprouting Chart...
    Raw dry buckwheat
    I get so many emails asking instructions on sprouting- Are grains ok? What kinds of seeds? What should water temperature be? How long to soak? How often to rinse? When to harvest? How much to measure?
    Sprouted Fenugreek
    Finally I managed to squeeze it all down into one simple table. It really is that simple. It only took me a whole day J But now you and I can refer back to this page for ever and ever. Double Success!

    ü  Soak all seeds in glass/ceramic/stainless bowl in pure water
    ü  Feed soaking water to house plants (they thrive on it!) and rinse seeds well
    ü  Sprout in covered colander/ sprouting bag/ cheese cloth/ jar with mesh
    ü  Rinse (or water if growing greens in trays) with pure water every 12 hours
    ü  As a general guideline the sprout length should be roughly the same or twice as big as the seed, (exception: small vegetable seeds will be many times longer and green shoots will be 10cm from the soil)
    ü  Note, that I have experimented with all these sprouts in UK indoors and at steady semi-dry temperatures of around 23degrees C. Where it is warmer and drier, required sprouting time may double

        Variety Dry Measure Yield Soaking time Sprouting time        Notes
    All, but peanuts 1 Cup 1 3/4 C 12 hrs 0 hrs Soak in cool water, will store 3 weeks in fruidge if in water
    Sunflower, hulled 1 Cup 2 Cups 4 hrs 12-24 hrs Soak in cool water, store dry in fridge
    Pumpkin, hulled 1 Cup 1 3/4 C 4 hrs 12-24 hrs Soak in cool water, store dry in fridge
    Sesame, hulled 1 Cup 1 1/2 C 4 hrs 6-12 hrs Soak in cool water. Do not sprout for longer, they'll be bitter
    Buckwheat, hulled 1 Cup 1 3/4 C 1-4 hrs 12-24 hrs Soak in cool water. Buy Raw groats only
    Lentils 1/2 Cup 2 Cups 12 hrs 3 days Soak in very warm water to convert starches to complex sugars
    Chickpeas / Garbanzo 1/2 Cup 2 Cups 12 hrs 3 days Soak in very warm water initially. Complete protein
    Adzuki 1/2 Cup 4 Cups 12 hrs 4 days Soak in very warm water initially
    Mung 1/2 Cup 4 Cups 12 hrs 3 days Soak in very warm water initially
    Lima/ Pinto/ White/ Red 1/2 Cup 2 Cups 12 hrs 3 days Soak in very warm water initially
    Green peas 1/2 Cup 1 1/2 C 12 hrs 3 days Soak in very warm water initially
    Wheat/ Kamut 1 Cup 3 Cups 6 hrs 2 days Soak in very warm water initially
    Spelt 1 Cup 3 Cups 6 hrs 2 days Soak in very warm water initially
    Rye 1 Cup 3 Cups 6 hrs 2 days Soak in very warm water initially
    Barley 1 Cup 2 1/2 C 6 hrs 12 hrs Soak in very warm water initially. Doesn't sprout
    Corn 1/2 Cup 2 Cups 12 hrs 2 days Soak in very warm water initially
    Quinoa 1 Cup 3 Cups 3-6 hrs 24 hrs Soak in very warm water initially. Most calcium
    Millet 1 Cup 3 Cups 6 hrs 12 hrs Soak in very warm water initially. Most alkalizing of grains
    Amaranth 1 Cup 3 Cups 3-6 hrs 24 hrs Soak in very warm water initially
    Teff 1 Cup 3 Cups 3-6 hrs 24 hrs Soak in very warm water initially
    Alfalfa 3 Tbsp 4 Cups 6 hrs 5 days Soak in cool water
    Cabbage 3 Tbsp 4 Cups 6 hrs 5 days Soak in cool water
    Clover 3 Tbsp 4 Cups 6 hrs 5 days Soak in cool water
    Kale 3 Tbsp 4 Cups 6 hrs 5 days Soak in cool water
    Mustard 3 Tbsp 4 Cups 6 hrs 5 days Soak in cool water. Spicy
    Radish 3 Tbsp 4 Cups 6 hrs 5 days Soak in cool water. Spicy
    Turnip 3 Tbsp 4 Cups 6 hrs 4 days Soak in cool water
    Fenugreek 1/4 Cup 4 Cups 6-12 hrs 5 days Soak in cool water. Dissolves mucous
    Wheatgrass 1 Cup 1 tray 12 hrs 7-10 days Sprinkle over dirt in tray, see more
    Sunflower greens 1 Cup 1 tray 12 hrs 7-10 days Sprinkle over dirt in tray, see more
    Snow pea shoots 1 Cup 1 tray 24 hrs 7-10 days Sprinkle over dirt in tray, see more
    Buckwheat lettuce 1 Cup 1 tray 12 hrs 7-10 days
    Sprinkle over dirt in tray, see more

    Why sprout and which sprouts are the healthiest? (VIDEO)


    Do you sprout at home? I am talking chickpeas (garbanzo beans), lentils, wheatgrass, mung and adzuki beans, grains, nuts, seeds, young green shoots, small vegetable seeds and the list goes on. I just love love love sprouting for so many reasons, here are only a few:

    ·         It’s fun! There are so many sprouts to play with, you’ll never be bored. Watching them grow is really quite satisfying, I’ve been called a sprout whisperer once, OK maybe twice :)

    ·         Available all year. You can sprout anytime and become your own indoor-gardener

    ·         It’s easy. Don’t get sucked into sprouting equipment and gadgets, I still to this day only use bowls and jars to get the most beautiful sprouts, just allow yourself to muck up at first

    ·         It’s economical. I pay £3 for a small box of ready sprouted chickpeas and £1 for a whole pack of dried chickpeas. From that one pack, I could sprout upto 6 small box equivalent and save £17! Cha-ching!

    ·         Nutrient powerhouses. Of all the available land-based fruits, vegetables, nuts and seeds- sprouts offer by far the best nutritional value. High five!

    ·         Bioactive food. Did you know sprouts are the only plant based food that is still growing as you eat it?

    ·         Ease on digestion. Being a living food, sprouts are absolutely packed with enzymes

    ·         Pesticide free. Growing your own sprouts, you can be certain they will be free from pesticides and chemicals

    ·         Freshness. You can be sure of the top quality and freshness every time

    ·         Medicinal properties.  Sprouts can be 100 times more concentrated in vitamins and minerals than mature organic vegetables. Better than supplements!

          I am planning to put together a Sprouting chart for you over the next couple of weeks, so keep your eyes peeled for that... In the mean time, here is a video clip from a presentation I did on Sprouting at this year's Raw Food Conference in Vilcabamba, Ecuador. Discover which sprouts are better than others, I categorised them for you even..


                 Click on the image or do directly here to watch: http://youtu.be/6s19xAwjo_s