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    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)

     

     

    Chelsea Eats

    Chelsea Eats

    Did you know that in all of my 10 year wellness journey, I felt unhealthiest while opening my ultra healthy organic cafe?

    I’m not alone in this.

    Shirin Kouros of The Good Life told me that during the launch of her first Californian-style 'feel good' eatery (around the corner from us in Chelsea), she too suffered from extreme fatigue, that caused her to have crazy facial breakouts, gave her a dry mouth, brittle nails and stomach inflammation resulting in weight gain and digestive issues.

    Although our diets are very different, we both have a lot in common when it comes to the lessons we’ve learned during these stressful times, especially what not to do the second and third time around (and even more for Shirin as she plans to open their 5th location). 

    We also have a lot in common when it comes to the evolving diets of the men we married, our fertility plans, our digestion experiments and struggles and the weird things we both do to tune in to our body’s requests.

    And for the first time ever, we plan to take this conversation public! 

    Join me, Tanya Maher of Tanya’s and Shirin Kouros of The Good Life, as we share our journeys on balancing entrepreneurship, wellness, relationships and motherhood.

     

    Moderated by Claudia Canavan, a renowned food and lifestyle journalist, this talk uncovers the how and why the health movement has changed in 2018 and what the future holds.

     

    The Good Life Eatery

     Tanya Maher Andreas Thrasy

    When: 6:30PM-8:15PM, Wednesday 19th September 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
    Cost: £15 which can be used towards food, drink and books on the night
    To reserve your spot: go here>>

    In The Wild - Plant Based Afternoon Tea

    Tanya's The Living Room My Chelsea organic vegan raw food afternoon tea

    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.

     

    raw food afternoon tea

    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
    Cost: £45pp includes wild teas