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.
When: available reservation times from 3pm, Wednesday 25th April 2018
Where: The Living Room at My Chelsea, 35 Ixworth Place, SW3 3QX London
THIS raw creamy decadent cheesecake truly came out special beyond words. The flavours had it all- zesty, punchy, salty, sweet, vanillary, gooey caramelly, chocolatey, refreshing, nutty and fruity- and together they just worked.
I love events like David Wolfe’s from last month, because I get to try the most amazing new and established plant based (vegan) superfood products.
This SugaVida turmeric latte mix made quite the impression. It was very much love at first sip so I had to stock up for home.
Turns out it’s not only seriously amazing with hot oat, almond or coconut milk, you can also make lots of recipes with it. It even sneaked its way into my Apple Berry Crumble and was so tasty, I had to jot the recipe down for you guys!
If you can’t get hold of Suga Vida, scroll to read what you can use instead. Hope you love this recipe too...
FRUIT FILLING 1/2 cup x Coconut sugar 1 tbsp x Cinnamon 1/2 cup x Hot water 4-5 x Apples, peeled and sliced 1 cup x Frozen berries
CRUMBLE TOPPING 1/4 cup x SugaVida Turmeric Latte Mix* 1/2 cup Rolled oats 1/3 cup x Buckwheat flour 1 tbsp x Coconut sugar 1/2 tbsp x Cinnamon 1/2 tsp x Pink salt 1/3 cup x Juice from cooking the fruit 3 tbsp x Extra virgin coconut oil, melted
*If you can’t get hold of SugaVida, mix 1 tbsp turmeric powder, 1 tbsp Cinnamon, 1 tsp cardamom, pinch black pepper and 2 tbsp coconut sugar together.
Stir hot water, sugar and cinnamon in a pot over medium heat until sugar dissolves. Add the fruit, stir, reduce heat and cover with lid. Stir again after 10 minutes, repeat twice more.
Preheat the oven to 180 C / Gas 4. Preferably fan baking.
Add the dry crumble ingredients to a Tupperware container, seal on the lid and shake to mix. Add the juice and oil, shake again with lid on. You may need to use your hands to rub in the liquids evenly and work the mixture till you have a crumbly dough.
Transfer all the fruit into an overproof dish, sprinkle with the crumble using your hands. Bake for 30 minutes or until the top is golden brown.
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)
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.