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    Friday Offers in Chelsea

    Friday Offers in Chelsea

    Every Friday 7am-11pm, we’re doing something special for you and each week is totally different!

     

    We’ve already given away £1000’s worth of raw cakes, organic salads, cold press juices and dehydrated snacks.

    Plus we’re planning to give away EVEN more!

     

    Pop by Tanya's deli at My Chelsea Hotel on any or every Friday and ask about our offer that day. 
     

    (Hint:  Follow @tanyasliving on social and check in every Friday morning to see what the deal of the day will be.)

    What's next for Tanya's Cafe after 5 years!

    Tanya's Cafe raw food london chelsea

    Have you been following since the early days and remember this backdrop?

    Thank you SO much for sticking with me!

    I miss this kitchen so much, even though I love our remodel into Tanya's "The Deli" and know that by adding the take out + delivery aspect to our business is helping to nourish more of you. 

    I miss these adorable faces, even though I also adore the My Chelsea team managing the Deli. 

    So many mixed emotions celebrating our 5 year anniversary.

    The truth is, when we first opened, I had a vision of a 5 year project, but throughout the many ups and downs of running a restaurant over this period, a fear that the 5 years will be cut short and we’d have to close down prevailed.

    Well we don’t have plans to close even though the ‘project’ has undergone many changes, endings & beginnings over this time. 

    And then... on our 5 Year Birthday... it finally hit me!!

    I can see now that the ‘5 year vision’ was never about the restaurant making it massive or failing, it was just a cycle of a certain genre of my own life which has been preparing me for the next & most important stage yet...

    As you know, I’ve had 2 babies over these few years (really 4, because opening a cafe and publishing a book felt like giving birth in a way).

    My focus has shifted mainly to my kids and how to help them grow into strong, healthy, happy humans with a big appetite for nourishing food and adventure.

    I’ve been experimenting with healthy kids’ recipes and gathering winners for a couple of years now.

    Tanya Maher kids vegan recipes Nurtured

    Finally, I’ll be able to share the collection with other parents in the form of eBooks, videos and coaching, very very soon. 

    Nothing can take away this focus now. 

    I’m seriously motivated to watch more children grow up super well and healthy and to witness more parents feel confident and well informed in their decision making when it comes to feeding their children.

     

    So motivated in fact that I’ve recruited the most amazing intern to help me launch these projects and for Summer we've been busy testing and typing recipes in my kitchen as well as photographing kids of all ages enjoying them (so you can see proof that it's not only Lake's tastebuds :))


    All this awesomeness will be ready to launch very very soon! 

     

    Make sure that you're subscribed to our newsletter to be the first to know once we're LIVE >>

     

     

     

    Raw White Chocolate Macadamia Blondies

    Raw White Chocolate Macadamia Blondies

    Every month, I team up with My Chelsea (the hotel we’ve been in from day one) to host my favourite event of all time…

     

    In The Wild Afternoon Tea.

     

    Tanya's My Chelsea Hotel Vegan Afternoon Tea High Tea London

     

    We stick to the vegan, half-raw-half-baked, gluten-free, dairy-free, healthful-comfort-food, plant-based, handmade, devilishly-delectable-goodness theme, but each month is a little different. 

     

    Last month, a friend came back from visiting my parents in Ecuador and brought back a parcel from them. One of the things inside was a box full of stunning rose petals that my parents grew in their organic high vibration garden, picked, washed and dehydrated over low heat and many hours.

     

    Tanya's My Chelsea Hotel Vegan Afternoon Tea High Tea London

     

    I was immediately inspired to create something beautiful and sharable. 

     

    That’s how my raw white chocolate macadamia blondies were born. 

     

    We served them with the award winning teas at our March event and they were such a big hit, I thought you’d enjoy making them at home for everyone you love, so I’m sharing the recipe below.

     

    The next In The Wild Afternoon Tea is happening tomorrow, but if that’s too little notice for you, check out all future planned dates, here>>

     

    (BTW that link above stays Live and every time more dates are announced, that's where you'll find the details. Keep the link bookmarked for later!)

     

    Raw White Chocolate Macadamia Blondies

     

    Tanya's My Chelsea Hotel Vegan Afternoon Tea High Tea London

     

    For the blondies

    2 cups (280g) almonds

    50g coconut sugar

    1 tbsp (10g) maca powder

    1/2 tsp vanilla powder

    1/2 tsp Himalayan salt

    2.5 cups (300g) pitted dates*

    1/8 cup (30g) cacao butter, gently melted

    90g macadamia nuts

     

    For the dipping chocolate

    Dark vegan baking chocolate or this recipe here, grated

     

    *If your pitted dates are quite dry and hard, soak in boiling water for 1 hour, then squeeze the water out well before using in recipe. You are after soft (almost sticky) dates.

     

    tanyas raw blondies

     

    METHOD

    -Place all the ingredients, apart from dates, cacao butter and macadamia, into a food processor with an S-blade.  Process till all the almonds are broken down to a fine powder.

    -Add the dates and melted cacao butter. Process till the entire mixture forms one big sticky ball. You may need to stop your food processor several times to scrape down the sides and back onto the blade.

    -Using a wooden spatula, break up the mixture to evenly cover the blade. Sprinkle macadamia nuts all over and pulse the processor till nuts are slightly broken down and folded into the ‘dough’. You’re looking for nice chunks here so they are visible when you score the final slab into many blondie bites.

    -Get a decent sized container (mine was 17cm/ 6.5 inch square), line it with cling film so it sticks out the sides of container and transfer the mixture inside it. Using your fist, really press it into the container so it won’t crumble later. Transfer to the fridge for a minimum of 2 hours or freezer for 1 hour.

    -Holding onto the cling film, pull out your set slab of blondies and score into equal sized squares. You can then slice each square in half to form rectangles like I’ve done with mine. Transfer to the freezer if you are going to dip yours in chocolate and leave there until the moment you’re ready to dip.

    -Gently melt down your grated chocolate in a double boiler, remove from heat. Take out the blondie bites out of freezer and dip a corner, edge or one half of each piece into your chocolate. Dip and remove each piece quickly, so the entire chocolate mixture doesn’t begin to solidify inside the bowl from the coldness of frozen cake. Store in a cool dry place inside a sealed container.

     

    Tanya's My Chelsea Hotel Vegan Afternoon Tea High Tea London

     

    Tanya's My Chelsea Hotel Vegan Afternoon Tea High Tea London

    In The Wild Afternoon Tea dates for the next 6 months revealed

    In The Wild Afternoon Tea dates for the next 6 months revealed

    Vegan. Gluten free. Dairy free. Half raw. Half baked. Superfood packed. Organic. Indulgently healthful. Crazy delicious. 

    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...

     

    [Cover photo credit @harriettui on Instagram]

    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)