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    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)



    How I nearly died, then became a health coach and opened a cafe in Chelsea

    How I nearly died, then became a health coach and opened a cafe in Chelsea

    I discovered raw food not because I had a plethora of illnesses and this was my last resort. There was nothing wrong with me…


    I was fit, my body was in top shape, I never had to worry about what I ate, my parents were knowledgeable in alternative therapies, I had an awesome job in property, I was young, popular, invincible – I was healthy.


    Or so I thought.


    Looking back at my life now, I can only picture a young girl living in complete denial.


    I often ate a tub of ice cream or an entire block of chocolate instead of lunch and dinner, because I figured I should choose one to avoid overeating.


    I partied ‘til dawn in clouds of second-hand smoke and thought of it as the best form of exercise.


    I thought sleep was overrated.


    My whole back was covered in repulsive acne, but who cares because I couldn’t see behind me and at the beach, it was easy to just sunbathe lying on it.


    I would often get knife-piercing pain in my stomach, but I was the best long-distance runner I knew, so it didn’t matter.


    I didn’t like my own reflection, but I could always grin or pull faces in photos to disguise what I thought was too round a face and too big a nose.

    Tanya Maher and sister Alissa Alekseeva


    I would be bedridden whenever the seasons changed, but so was everyone else, so there is nothing wrong.


    I even thought that a reflexologist who told me to change my diet immediately to save myself from emerging diabetes was mad because, surely, diabetes was only for people who were overweight?


    And while others would turn to binging when it came to work- or relationship-related stress, I considered myself lucky for losing interest in eating when I was stressed, because I starved and got slimmer.


    It took me a long time to unlearn these stories I’d been telling myself. It took me even longer to realise how well I’d mastered blocking out what needed attention, because of how well I’d blocked out one particular major event in my life…


    The year 1999 was one to remember.


    I survived my second year as a teenager, my second year in high school was almost over, my Russian accent had begun to sound more Kiwi (believe me, a foreign accent is a big deal when you’re an immigrant at school) and, for the first time, I was allowed to go away with my best friend for our joint birthday celebrations.


    It was a rainy day, the road was long and winding, but it didn’t matter because I was with my bestie, we had lollies, hip-hop music to sing along to and the whole back of the car to ourselves.


    Nothing was going to stop us from laughing and dancing, not even a safety belt that straps you tightly to your seat. We both pulled our seatbelts over our shoulders and under our arms, so we were secured only around our waists.


    The next thing I remember is seeing a four-wheel drive head on, an unimaginable strike of sharp pain in my abdomen, followed by our car quickly filling with smoke and the struggle to open a jammed door, because I couldn’t possibly stay in a car that might blow up like in the movies.


    I still have no idea whether it was five minutes or five hours between the car accident and being rushed to Auckland City Hospital by helicopters, although I do remember how fast the emergency crew chopped open my favourite checked blue trousers.


    And amidst the uncontrollable pain through my stomach to my back, the haunting repetition of ambulance crew voices shouting something about a fractured spine, I still managed to wish that I was wearing better underwear.


    Everyone in both vehicles survived the crash, but no one walked away injury free…


    I broke my back and had to wear a full-body brace for four months. I still have a metal plate and screws joining my lower spine. My stomach was so badly bruised and swollen from the seatbelt (which also saved my life) that doctors proposed to remove my pancreas.


    To make this hospital stay even more memorable, a catheter burst inside me, spreading an infection through my bladder, all while I was being pumped with an intense dose of morphine, to which my body reacted with intense hives.


    My mum and dad went through so much stress and my entire focus turned to recovery, just to see these two favourite faces laughing again.


    I tried hard to be a good girl and eat the mashed potatoes, ice cream and jelly they provided as hospital food, but my body would not keep them in. I remember being so angry at it for spewing up anything that went in.


    My weight declined, as did all interest in food, until I couldn’t tolerate the thought of it.


    Meanwhile, doctors were still waiting on my parents’ decision on whether or not to remove my pancreas.


    Knowing that it was a key gland for proper digestion and hormone regulation, my wise family were determined to keep it intact.


    We wanted to learn how to help my body to heal, but no one even knew about Google then, and raw food books certainly weren’t known of in the library, so we did what came naturally in the moment of despair- we used intuition.


    Mum and dad asked me to imagine different foods and name those that didn’t immediately make me feel nauseous.


    There were so many foods I craved, I was literally starving, but the only ones I could entertain of actually keeping in were peppermint tea, high-factor manuka honey and liquidised vegetables.


    How clever our bodies are. Even in the most vulnerable state they know exactly what they need to survive.


    I know now that my body, being so inflamed and sensitive, asked specifically for peppermint tea for its soothing properties, manuka honey for its antiviral, antibacterial and antifungal protection from hospital bugs, and raw carrot juice for its antioxidants, nutrients and enzymes, to support my healing pancreas.


    My body knew that raw foods have the power to heal, it knew exactly which foods had the right nutrition for this healing and it was because of raw foods that I got to keep my pancreas – although I didn’t even realise it at the time.


    Fast forward 10 years and it was, again, mum and dad who inspired me to tap onto that intuition and discover a calling within me so deep, it would bring positive meaning to all unfortunate past events. They read raw food expert Victoria Boutenko’s books and literally changed their entire diet overnight.

    Alekseeva family


    They got rid of the microwave, espresso machine and all the food in their pantry. They filled clear kitchen benches with alien equipment, the refrigerator with so much colour it looked like a kaleidoscope, and started dehydrating flax crackers as if they were stocking up for 21 December 2012.


    It was awesome to see them so enthusiastic about a diet, but it’s not like I was about to start doing the same. After all, as you’ve heard, there was nothing ‘wrong’ with me.


    It was also around this time that my husband, Elliot, and I started dating, and I was more interested in showing off my cooking repertoire than rolling energy balls.


    But my curiosity was already ignited.


    I watched my parents shed weight, start to look younger, glow from within, sleep less and do more exciting things with their days, all with an enormous amount of energy and enthusiasm. I had to get my hands on that book!


    It was when I read ‘Green for Life’ and the collection of testimonials from people who had reversed all manner of illnesses (from diabetes, heart conditions, obesity, asthma, chronic fatigue and cancer) with raw food that I made an important connection – that I had also healed my body, all those years ago, with raw food.

    Tanya's cold press juice and almond milkshakes



    It occurred to me that if we can heal disease with raw food, surely we can prevent it too. Now we’re talking!


    What I read in Boutenko’s book made sense – as soon as you apply heat to foods, they shrivel up, vitamins and minerals diminish, antioxidants and proteins are halved and enzymes vital for digestion die entirely. Our bodies then spend all their efforts on digesting the mineral-depleted foods and leave us with little energy for anything else.


    What didn’t make sense is why so few people knew about the raw power of plants.


    And in this I found my calling.


    I immediately began making green smoothies for our breakfast. I loved to cook and experiment with foods, so was in no hurry to change our meals, but my taste buds began to long for more greens throughout the day.


    Without even thinking about it, I reached for a salad instead of a sandwich at lunchtime and filled half our dinner plates with fresh raw vegetables.


    I thought I had really lost it the day I salivated over spinach at a supermarket and came home without commercial chocolate.


    I was loving the new flavours our fresh diet had to offer, as well as all the benefits I detected- increased energy, focus and intuition, glowing skin and sparkling eyes, healing acne, and strong hair and nails. Most of all, I loved how much fun I was having in the kitchen.


    With so much attention paid to feeling awesome, it wasn’t until later that I realised how my painful stomach cramps never returned, my headaches had diminished, my teeth stopped getting cavities, and how flu and colds became a thing of the past.


    I knew I couldn’t keep all of this to myself, so as soon as we moved to London, I went knocking on yoga centre and restaurant doors offering to run lunchtime classes, got kitted up with equipment, started blogging recipes, selling green smoothies and raw chocolate at market stalls, joined raw food networking groups and attended any health-related workshop I could find.


    I began coaching clients. This allowed me to witness the countless benefits of raw foods among athletes, expectant mothers, young professionals and the newly retired.

    Novak Djokovic and Tanya Maher at Tanya's


    Yet, I wanted to go deeper.


    My intention was never to transform the world’s diet to eating all raw, I simply wanted to raise awareness of the benefit of eating plants and my mission became helping people to experience the incredible vitality I was thriving with.


    I really wanted for everyone to feel in control of their own energy and health again.


    I really really wanted to help others tap into that time of youth when they felt invincible, free and full of joy. I wanted them to know how possible it is to feel like that all the time!


    I longed for people to break free from the hypnosis that the traditional medicine, dairy industry and government bodies put us under.


    I dreamed of a world where people didn’t have to suffer and where they believed that vibrant health was their birth-right.


    So badly I wished for people to feel ALIVE again.


    I knew that all of this was pretty BIG and that I couldn’t do it on my own. The thing is I didn’t know where to begin either. So, I did what I knew works - I sat my butt down on a meditation cushion and literally asked to be shown the way.


    What happened right after- changed everything.

    Tanya's Ecuador Retreat


    I opened myself up for possibilities and asked for a clear sign. By the time I heard of The Institute for Integrative Nutrition from three different people in the week right after my meditation, I knew it was the sign I couldn’t ignore.


    I was still paying off my student loan for the Bachelor of Property so wasn’t into the idea of getting into more debt. But, all signs pointed towards going for it, so I borrowed from my parents and enrolled on the year-long journey of online education.


    I thought I was just signing up to qualify as a Holistic Health Coach and be a better counsellor to my current clients, so they can experience everything I dreamed up for them, but I got so much more.


    The same year that I was getting my mind blown from all the powerful realisations and my neck muscles exercised from all the nodding, while listening to lectures on my iPhone, was the year some pretty wonderful things were happening in the background..


    I remained open for miracles and then after five years together, Elliot proposed.


    I remained open for miracles and met with my dream publisher, who would later publish my book.


    I remained open for miracles and began coaching a dream client, with whom I would soon open my café.


    I remained open for miracles and became IIN’s chosen ambassador, which meant that I had the power to offer my readers some amazing discounts to this life-changing course, getting more and more people to spread the ripple effect.


    Suddenly my big dream didn’t seem so far-fetched.

    Tanya Maher's The Uncook Book Launch


    The thing is- I didn’t have to work hard to ‘remain open’. The beauty of the program is that on top of teaching you how to be the best coach to your clients and especially to yourself, it teaches you about nutrition, bio-individuality and how some diets work for some and why not for others, but more importantly, it teaches you how to manifest.


    The entire course is designed to help you be the healthiest person you know and to live your very best life. Guiding you to remain open for miracles and manifest dreams into reality is very much on the agenda!


    So, if you even for a second thought that this course might-be-just-ever-so-slightly-a-tiny-bit interesting, I invite you to do the following:


    1. Register your name and email below or here so I can forward you a FREE sample class and a FREE copy of my eBook ‘One Day Raw- a Beginner’s Guide to Living Foods’.
    2. Add 2PM EST / 7PM GMT Friday 20thApril to your calendar and watch me LIVE as I visit the IIN offices in New York! (I’ll send you a direct link to this FB Live on the day)
    3. Remain open for miracles.

    Tanya and Lake at Tanya's


    And, if you feel this is YOUR sign to do the course and you are ready to register for the next class beginning 7th MAY, then here’s what you’ll get as a BONUS for registering:


    1. A 25% discount or an interest-free payment plan.
    2. A FREE copy of my eBook ‘Purified-Your Complete 7 Day Detox Program’.
    3. A parcel in the mail containing my book ‘The Uncook Book- The Essential Guide to a Raw Food Lifestyle’, and a collection of Tanya’s dehydrated snacks- BBQ Spiced Activated Nuts, Detox Dust Activated Seeds, Cheezy Kale Chips, Coconut Chips and Coconut Jerky.

    IIN bonus gift from Tanya Maher


    To qualify for all the bonuses, call my friends at IIN on (877) 733-1628 for US or +1 (212) 730-5433 for International and be sure to mention my name (Tanya Maher). Ask them if you can start on May 7th and I’ll be in touch with the rest!



    Wow that wasn’t a long post at all. Haha.


    Love you!


    Register for IIN Freebies

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    Get The Uncook Book personalised and signed + Win a £200 cookbook bundle

    Get The Uncook Book personalised and signed + Win a £200 cookbook bundle


    UPDATE: This competition is now closed.


    My book has gone into yet another printing (YAY!) but the price of the book will increase to £25. 

    The price has already gone up at all the shops and online, buuuuut guess what!...

    I bought out the remaining stock (don't worry the book is identical) of the last print run which means that Tanya's at My Chelsea is the only place you can still grab a copy for £16.99 (MORE YAY!)

    Not only can you still get the same beautiful book at the old price (till stocks last), I will sign it for you and even address it to any name you wish. The perfect Christmas gift.

    I will also enter you into the draw to win £200+ worth of some of my very favourite healthy cook books written by my friends and heros.

    christmas giveaway the uncook book

    UPDATE: This competition is now closed.


    £200+ worth of amazing books to be won! How to enter:

    1. Buy a copy of The Uncook Book here>>

    2. Inside box 'Special Instructions for seller' (you'll see it at checkout), write a name of person (totally get yourself a copy too!) you'd like me to address the book to.

    personalised book

    I will write this default message inside the cover: "Dear Nancy, Be Rawsome! xTanya'. If you prefer a different short message like "Dear Nancy, Merry Christmas, xTanya' please write the exact wording into the box. If you prefer no name mentioned, simply write 'no name'. If buying multiple gifts, please list a new name in each line.

    3. Check your inbox on Christmas Day to see if you're a winner!




    Small print: You are able to purchase a signed copy of my book no matter where you live in the world, but please note the postage rates vary. The book weighs 900g and postage pricing is based on standard Royal Mail shipping. The competition is open to UK residents only. There will be only one winner, randomly drawn, and the winner will be notified by email on 25th December 2017. Tanya's Living will not be held responsible for any purchases arriving before Christmas. The last purchase before Christmas will be posted on Thursday 21st December and the following dispatch date won't be until Friday 29th December. Stocks are limited.

    Raw Food Summer Rolls with Rice Paper and Sweet Sour Dip (Recipe Video)

    Raw Food Summer Rolls with Rice Paper and Sweet Sour Dip (Recipe Video)

    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.

    Acai Berry recipe collection - 1 for each day of the week!

    Acai Berry recipe collection - 1 for each day of the week!

    I love Acai. It’s a berry from the jungles of South America, which is usually picked where ever it grows wild, freeze-dried near by, blended and sent to us around the world in a powdered form. It doesn’t have much of a taste or sweetness but it packs a massive punch of antioxidants and Vitamin C and that’s good enough for me!

    You can get Acai (as a frozen block of blended whole berry plus water) in freezers of select health stores nowadays, but the below recipes are for this Superfood in a powdered form.

    I love working with superfood powders and this one is right at the top of my list. Let me know which recipe you like the best!


    Hot Sesame Milk Acai Berry Latte

    Dairy free Acai latte recipe


    1 tbsp tahini (raw or lightly toasted)

    2 medjool dates, pitted

    1 heaped tbsp Acai powder

    1 cup hot water


    Pop all the ingredients in a blender and blend on high for 30 seconds. If your blender isn't very powerful, blend for longer to break down the dates fully. Transfer to a mug and enjoy.

    No Dehydrator Choc Chip Acai Berry Cookies

    No dehydrator raw food cookie recipe


    For the cookies:
    1 cup dry cashews
    1 cup raisins
    1/2 cup desiccated coconut
    3 tbsp coconut oil, melted
    2 tbsp acai powder
    2 tsp vanilla extract
    1/4 tsp Himalayan salt


    For the chocolate chips:
    ¼ cup coconut oil, melted
    ¼ cup cacao powder
    1½ tbsp agave or maple syrup
    ⅓ tsp Himalayan salt


    Process all the cookie ingredients except coconut oil, in a food processor until broken down. Add the oil and process again. Divide up the mixture into 5 equal portions, form them into balls and press flat greaseproof paper. Use your fingers or a spatula to smooth out the edges of each cookie.
    -Prepare the chocolate chips by melting the coconut oil in a dehydrator or a double boiler, add the remaining chocolate ingredients, and stir until all the clumps are eliminated. Pour this over a clean teflex sheet or tin foil and transfer to the freezer to set for 10 minutes. Chop up the chocolate into desired sized chips. Press them into cookies and transfer the cookies to either the fridge or freezer to set. They can be stored in either and will keep for months.


    Acai Tahini Salad Dressing

    Acai salad dressing recipe


    For the salad:
    2 heads sweet cos lettuce
    100g fine asparagus
    200g cherry tomatoes
    2 figs
    optional: avocado, coconut flakes


    For the dressing:
    1/4 cup tahini
    1/4 cup lemon juice
    1/3 cup hot water
    2 tbsp acai powder
    1/2 tsp Himalayan salt
    Pinch cayenne


    Blend all the salad dressing ingredients together. (I use a personal blender from @tribestuk which works great for smaller quantities.) Chop up the salad ingredients to your liking. Drizzle the dressing all over a white plate, assemble the salad veggies on top, drizzle a little more dressing and top with coconut flakes.


    Raw Food Acai Bowl from The Uncook Book

    Raw food Acai bowl recipe


    80g strawberries
    50g blueberries
    1 medjool date, pitted
    1 tsp vanilla extract
    2 tbsp Acai powder
    1 ripe banana, chopped and frozen


    Transfer all ingredients except banana to a blender and blend to a paste. Add banana and, using a tamper, blend on a high speed setting. Transfer to a bowl and enjoy on its own or sprinkled with granola or anything else delicious and breakfasty.


    Dairy Free Acai Cheesecake/ Ice cream Cake



    400g mixed berries, frozen
    230g fresh strawberries, stalked
    1 cup coconut oil, melted
    3/4 cup soaked cashews
    1/2 cup rice malt syrup
    1/4 cup Acai powder
    2 tbsp lemon juice
    1/2 tbsp vanilla powder (or 1 tbsp extract)
    1/2 tsp Himalayan salt


    Line the entire base of a 7 inch cake tin with frozen berries. (If your tin isn’t a spring form, line it with cling film first). Transfer all the remaining ingredients into a high speed blender and blend till smooth. Pour all of the creamy mixture over frozen berries and transfer to a fridge to set for a minimum of 3 hours. Turn the whole cake over onto a serving plate, then remove the tin.

    Acai Berry Smoothie

    Acai Colada smoothie recipe


    Handful pineapple chunks, frozen
    1/2 banana, frozen
    1 cup coconut milk
    2 tbsp Acai powder
    1/2 tbsp coconut nectar/ maple syrup
    1 tsp vanilla extract


    Put all the ingredients into a blender and blend till smooth. Pour into a glass and serve.


    Acai Dairy Free Cheesecake Pops [makes 20]

    Raw dairy free Acai ice cream pops


    For the pops:
    1/2 cup Acai powder
    2.5 cups soaked cashews
    1 cup coconut oil, melted
    2/3 cup xylitol
    1/4 cup apple juice
    1 cup (100g) fresh raspberries


    For the choc coating:
    1 cup coconut oil, melted
    1.5 cups cacao powder
    1/3 cup agave nectar
    1/2 tsp Himalayan salt


    Blend all the cheesecake pop ingredients on high. Open blender and scrape down the sides of the jug, blend again until creamy. Transfer to the fridge and let it set for a minimum of 3 hours, ideally overnight. Using a small ice cream scoop, form half spheres and insert a lollipop stick or straw into the middle of each. Transfer to a freezer for a minimum of 3 hours. Mix all the chocolate ingredients with a hand whisk till there are no lumps. Take a Cheesecake pop and dip it into chocolate sauce, one at a time. Turn it upside down and twist it around till you see the chocolate set, then place on a clean cold plate.