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    Raw Layered Red Velvet Cake

    Tanya Maher's Raw Vegan Red Velvet Cake Dairy-free Gluten-free

    Firstly... THIS comment:

    "Tanya Maher's cake was incredible- the first non beetroot tasting beetroot red velvet cake I've ever had - and want to make."

    - Anna Mendonca after my demo at The Wellbeing Now Seminar

     

    Secondly... THIS picture:

    Tanya Maher pregnant

    There's a very happy baby boy inside getting so many benefits from all the beetroot I've been feeding him... But seriously, how is THAT bump only 7 months? 

     

    Thirdly... THESE benefits:

     beetroot beet powerful benefits for skin, pregnancy, iron, vitamin c

    (Screenshot taken from @earthyandy post on Instagram. So perfectly timed as we're both pregnant and I was just starting to wonder why I'm enjoying beets so much lately)

     

    Finally... Why are you still here reading and not making this beauty?

    Oh and you do remember that THEEE SALE ends at 23:59 GMT tonight, right? Equipment, books, superfoods and supplements- up to 65% off!>>

     

     

    RAW RED VELVET CAKE

    Serves 8-12

     

    Tanya Maher's Raw Red Velvet Cake

    For the red cake

    3 cups almond meal (left from making milk out of 4-5 cups soaked almonds)*

    1/2 cup + 1 tbsp  beetroot juice (from about 2 beets)**

    8 medjool dates, de-stoned or 16 soft pitted dates

    4 tbsp xylitol

    3 tbsp cacao powder

    ½ vanilla pod, seeds only

    ½ tsp Himalayan salt

     

    For the icing

    2 cups cashews, soaked overnight

    3/4 cup extra virgin coconut oil, melted

    1/3 cup + 2 tbsp xylitol

    juice of 1 lemon (4 tbsp)

    ½ vanilla pod, seeds only

     

    For the optional decorations

    goji berries

    mulberries

    edible flowers

     

    *The prepared almond milk will keep for up to 5 days in the fridge and actually is an amazing accompaniment to this cake. Otherwise make superfood shakes or freeze in ice cube trays to use in smoothies later. I make my almond milk blending 1 cup soaked nuts + 2.5 or 3 cups water + 3 pitted dates + pinch salt, then straining.

    **If you don’t have a juicer, use a blender. Blend up the beetroot and strain the juice through a nut bag/ cheese cloth. I blend approx. 3 small beets with 1/3 cups water.

    -For the icing, firstly scrape out the seeds from a whole vanilla pod. To do so, slice the pod in half lengthwise, then use a teaspoon to literally scrape all the seeds out until the inside of the pod is dry.

    -Blend all the icing ingredients till creamy. Transfer to the fridge while making the cake. (Be sure not to leave it there to solidify fully, we just want to cool it to a spreadable consistency).

    -Process all the red cake ingredients in a food processor with an S blade.

    -Now for the tricky/fun part: divide the red cake mixture into three equal parts, take one part and distribute it along the bottom of a 7 inch cake tin with a removable base (wrap the base in cling film), firmly pressing it down with your hand or a soft spatula. The trick here is not to spread a layer of icing and then add another layer of cake, as it will all turn into one big mess when you try and make a firm smooth layer of the cake again… so…

    -Carefully remove the layer of cake with the base and flip it over onto a clean serving plate. Remove the metal base, then the cling film. Spread a layer of icing on top. Repeat this process of creating the red cake layer two more times, each time carefully removing it out of the cake tin, placing on top of the frosting layer and icing it again.

    -When all three layers of red cake and icing are structured into a cake, use the remainder of the frosting to cover the sides of your cake, until the red colour is no longer peeking through.

    -Decorate with berries / dried fruit of your choice.

    -Place in the fridge for a minimum of 4 hours to set, then slice with a sharp knife, wiping it clean with a paper towel in-between.

     

    Tanya Maher's Raw Vegen Red Velvet Cake Gluten Free Dairy Free

    Tanya Maher's Raw Vegen Red Velvet Cake Gluten Free Dairy Free

    Tanya Maher's Raw Vegen Red Velvet Cake Gluten Free Dairy Free

    Tanya Maher's Raw Vegen Red Velvet Cake Gluten Free Dairy Free

    Tanya Maher's Raw Vegen Red Velvet Cake Gluten Free Dairy Free

    Tanya Maher's Raw Vegen Red Velvet Cake Gluten Free Dairy Free

    Tanya Maher's Raw Vegen Red Velvet Cake Gluten Free Dairy Free

    Tanya Maher's Raw Vegen Red Velvet Cake Gluten Free Dairy Free

    Tanya Maher's Raw Vegen Red Velvet Cake Gluten Free Dairy Free

    Tanya Maher pregnancy 

     

     

     

    Longevity with Tanya - Retreat schedule, menu and workshop program

    Longevity with Tanya - Retreat schedule, menu and workshop program

    The countdown to the most incredible event of the year has officially begun!

    Did you know that I’m hosting a magical rejuvenation retreat, happening 11-16 October, in pure paradise called Sardinia?


    It’s not a detox retreat, it’s not a fasting holiday, instead...

    WE. SHALL. EAT!

    And not just eat anything- you will enjoy the freshest locally-sourced organic fruits and veggies as well as exotic superfoods and sprouted seeds, made into gourmet raw vegan dishes.


    AND I will teach you how to make them all so you will go home completely purified, satisfied, ‘meditated’, yoga’d, inspired, energised and equipped with new skills for life.


    One of the people attending this retreat has been my coaching client for years and she valued the 5 day program to be AT LEAST 4 TIMES MORE expensive than it is.

    So I guess you can call it one heaven of a bargain :)


    To learn more, hop over to this page: https://tanyasliving.com/pages/longevity-with-tanya-retreat or see the program outline below...

     

    THURSDAY 11th October 

    Tanya Maher _ Supperclubs _ Sardinia Retreat

     

    4:30pm Meet & greet. Opening meditation, introduction & wish list visualisation skills workshop

    6:00pm WELCOME FEAST:

    Mum’s famous yellow sage soup

    Sunflower seed burgers with curried cream & juicy cucumber dill strips

    Butterscotch & chocolate swirl cheezecake

     

     

    FRIDAY 12th October

    Tanya Maher retreat

    8:00am Gentle yoga, palates and digestion awakening with chlorophyll chia seed water

    9:00am Conscious eating meditation & Superfood power breakfast

    10:00am Discover your soul’s message via Mandala drawing meditation

    11:30am TOPIC OF THE DAY: What are your food cravings trying to teach you about your deficiencies and the way your body communicates its needs.

    12:30pm COOKERY WORKSHOP: Learn the basics of raw cuisine, soaking and sprouting, nut milk making, our lunch soup and how to serve it, how to make easy sushi at home.

    2:00pm ASIAN FEAST:

    Thai spiced coconut soup

    Make your own sushi with home pickled ginger and sunflower seed ‘rice’

    Mango & coconut caramel slice

    3:30PM Your free time to explore 47 acres of stunning gardens, the beach and swimming pools, to book your included massage and detox Thalassotherapy Spa session, to meditate, to relax and to give your digestion a break or try one of the resort’s restaurants for dinner.

     

     

     

    SATURDAY 13th October

    Tanya Maher_ The Uncook Book_ Raw Food recipes

    8:00am Gentle yoga, palates and digestion awakening with chlorophyll chia seed water

    9:00am Conscious eating meditation & Superfood power breakfast

    10:00am TOPIC OF THE DAY: Discover how much Candida is present in your body & how to eliminate it, as well as what foods create inflammation and acidity, plus how to enjoy a pain-free energised lifestyle that is mostly alkaline.

    11:30am COOKERY WORKSHOP: Learn how to make the most incredible layered lasagne and the Tiramisu cheezecake, using only raw unprocessed plants and nuts.

    1:00pm Design your personalised energy juice, forage the gardens for ingredients and make the juice

    2:00pm ITALIAN FEAST:

    Creamy avocado & tomato basil soup

    Living lasagne with layers of marinara, herbed cashew cheese, mushroom ‘meat’ & pesto

    Tiramisu Cheezecake with vanilla coffee swirls & chocolate biscuit base

    3:30PM Your free time to explore 47 acres of stunning gardens, the beach and swimming pools, to book your included massage and detox Thalassotherapy Spa session, to meditate, to relax and to give your digestion a break or try one of the resort’s restaurants for dinner.

     

     

    SUNDAY 14th October

    Tanya Maher - raw food red velvet cake

    8:00am Gentle yoga, palates and digestion awakening with chlorophyll chia seed water

    9:00am Conscious eating meditation & Superfood power breakfast

    10:00am A self-mood discovery session according to each year following your birthday. Gratitude and self-love meditation.

    11:00am TOPIC OF THE DAY: All about gut health and learning how to break down your foods better no-matter your diet, plus how to boost your digestion.

    12:00pm COOKERY WORKSHOP: Learn about the art of fermentation and marinating to produce the most nutritious foods, and how to make a layered red velvet cake. Design and make your own energy balls!

    2:30pm EASTERN EAUROPEAN FEAST:

    Russian traditional borsch & cashew sour cream

    ‘Creamy’ mushroom Strogonov with mashed cauliflower & probiotic sauerkraut

    Layered red velvet & cashew frosting raw food cake

    4:00PM Your free time to explore 47 acres of stunning gardens, the beach and swimming pools, to book your included massage and detox Thalassotherapy Spa session, to meditate, to relax and to give your digestion a break or try one of the resort’s restaurants for dinner.

     

     

    MONDAY 15th October

    Tanya Maher - raw chocolate workshop

    8:00am Gentle yoga, palates and digestion awakening with chlorophyll chia seed water

    9:00am Conscious eating meditation & Superfood power breakfast

    10:00am Learn how to release negative energy and interpret the difference within you and your soul’s message via Mandala drawing meditation

    11:30am TOPIC OF THE DAY: How to eat for beautiful skin, strong nails and thick shiny hair. Plus how to make your own face mask.

    12:30pm COOKERY WORKSHOP: It’s all about chocolate today! Learn how to make your own raw chocolate from scratch, how to fill the centres, how to flavour it, how to create different intensities between milky and dark, plus how to meditate using cacao.

    2:30pm MEXICAN FEAST:

    Vibrant vegan Gazpacho

    Lettuce tacos with spiced walnut ‘meat’, pineapple salsa and guacamole

    Make your own raw chocolate with filled creamy centres

    4:00PM Your free time to explore 47 acres of stunning gardens, the beach and swimming pools, to book your included massage and detox Thalassotherapy Spa session, to meditate, to relax and to give your digestion a break or try one of the resort’s restaurants for dinner.

     

     

    TUESDAY 16th October

    Tanya Maher _ Vilcabamba Retreat

    8:30am Final Superfood breakfast feast

    9:30am Closing power coaching session & Your best life ever takeaways

     

     

    Here are some love notes from dear clients:

     

    "Tanya really knows her stuff. Having had her as my coach for three years, I sincerely believe that her retreat is well below its true value. Being in her presence is powerful enough, but having Tanya teach you her very best recipes, nutritional information and meditation practices is life changing in the very best way."

    -Marianne Daniels, USA

     

    "I suffered with migraines, bloating, severe aching and burning limbs, constant reflux, regurgitation and heartburn, severe fatigue, lack of concentration, anxiety and depression. Just days after learning from Tanya, I could feel the burning in my stomach and joints has gone down dramatically, as well as all aches and pains. My reflux and heartburn have reduced by at least 70%. I found it most helpful to discover what the alkalising foods are and how they rate on the pH scale, so if I'm ever feeling acidic, I just refer to the list, make Tanya's recipes and quickly feel better."

    -Loretta Murphy, Australia

     

    "Tanya is a fantastic example of how to live a life with passion and purpose. She gives an amazing amount of value every time she is with clients. I love to work with experts and learn from the best, Tanya definitely ticks that box. If you are interested in finding what real health and energy feel like, then a fantastic start would be to see Tanya in action, you will never regret it." 

    -Graham Harris, UK

     

    To read more about the Longevity with Tanya Retreat, happening in Sardinia 11-16 October, and to apply - go here:

    tanyasliving.com/pages/longevity-with-tanya-retreat

     

    Tanya Maher _ Sardinia Retreat

     

     

     

     

     

    The world's most nutritious ice block

    The world's most nutritious ice block

    I reckon if there was a competition for the healthiest and most nutrient dense ice cream that kids actually enjoy, this recipe could very well be IT!

    It's easy to make in any blender and any ice block mould (or improvise with a baking tray like I've done below). And just take a look at the health benefits of the ingredients:

     

     

    Pili nuts:   These are my latest obsession and are possibly the most delicious nut ever. They taste like a blend of macadamia, cashew and brazil nut. The Raw & Wild brand which we stock at Tanya's already comes activated, so if you have a powerful blender, there's no need to soak! Pili nuts are ultra high in Vitamin E, magnesium, manganese, thiamine/vitamin B1, phosphorus and copper. They are also great for getting extra iron, zinc and calcium in you! This cocktail of nutrients is quite literally amazing for everything from healthy hair and nails to top immune system and bone health to better sleep and controlling your blood sugar levels to improving mood, brain function and even vision!

    Udo's Choice Oil Blend:  This oil blend of essential fats derived from flax, sunflower seed, sesame seed, evening primrose and coconut is honestly magical! It provides all the Omega 3s and 6s you need in one day in a single spoonful. Aside from being incredible for your skin and brain function, I add this to my family's recipes for great digestion. I'm so eager to have you giving it to your family that I've arranged a special 20% off discount for you... Simply go to the Udo's Choice website and enter promo code BETTERRAW at check out for the whole store!

    Mango:  Most of you might agree that no other fruit compares to a sweet ripe aromatic creamy mango. It therefore comes as a surprise to many that mangos are jam packed with nutrients which help combat diabetes, promote smoother elimination, protect against free radicals, strengthen bones and improve joints.

    Apple juice:  When you use freshly squeezed apple juice (or buy cold-pressed!), it gives you extra enzymes for energy and every bodily function really. Apple juice contains lots of Vitamin C, so it's great for the immune system. It even cleanses the liver! Please only ever use organic apples though, because if you juice conventional, you're consuming all the pesticides, herbicides and chemicals that come with them, no matter how hard you scrub your apples.

     

    Creamy Raw Vegan Ice Blocks

    2 x Ripe Mangos, peeled and de-stoned

    1 x 70g pack Original Pili Nuts (buy at Tanya's, Whole Foods UK, Planet Organic, etc)

    300ml x Organic Apple Juice

    3 tablespoons x Udo's Choice Oil Blend (see promo code above)

    Optional (advised for fussy kids): 60g Maple Syrup

     

    -If you don't have a high powered blender, soak the pili nuts in water for 4-6 hours, otherwise use straight out of packet.

    -Transfer all the ingredients into your blender and blend till creamy. Note: if using maple syrup, it is likely to taste too sweet, but don't worry because sweetness dulls once frozen.

    -Transfer into ice block moulds, insert a wooden stick and transfer to the freezer for a minimum of 4 hours.

    [We were in NZ at this time and didn't have our ice lolly moulds handy, so I found this baking tray and folded some tin foil inside to the point which held the right amount of mixture, so that the sticks had plenty of support]:

     

    In this below pic, Lake is 1, her cousin Stanley is [almost] 4 and cousin Theo is 2,5. At this age, Lake hasn't had anything sweet apart from fruits, so she was super into the ice-block and ate up the entire thing! For the boys, I wish I added the optional maple syrup, they would've finished more than 1/3 and got all those amazing nutrients into them.

    You know your kiddies and their fussiness best, so keep that in mind when contemplating the additional maple syrup- the overall sweetness of anything will always dull when food freezes. 

    raw vegan ice cream

     

    If you'd love to know more tricks for sneaking vital nutrients and vitamins into your children's lunches, as well learn some seriously delicious recipes that your 2-11 year olds won't even realise are healthy, my next class is for you!...  

     

    Longevity with Tanya. The Retreat. In Paradise.

    Longevity with Tanya. The Retreat. In Paradise.

    Imagine yourself here.

    Sardinia. One of the blue zones of the world, where more centenarians enjoy the best quality of life to anywhere else on earth.

    Forte Village. Truly luxury accommodation, voted the World's Leading Resort.

    Wake up to gentle movement through yoga and kick off your digestion with warm chlorophyll water.

    Pick your own vegetables for a truly personalised juice from an abundant garden set within the 47 acres of the resort.

    Understand yourself and your soul's message through mandala drawing meditation.

    Dive into hours of Tanya's nutritional teachings, ultra health coaching and raw food workshops for longevity.

    Experience healing and detox through massage and Thalassotherapy (a circuit of pools with saline and salt oil concentrations to draw toxins through the skin for ultimate rejuvenation).

    Enjoy the soft warm sand under your feet as you explore the long golden beach.

    Oh and did I mention the magnificent private gardens, breath work, organically grown raw food breakfasts and lunches with zero mileage, the best life changing conversations and free time in the evening to explore various restaurants? (Note that my wish for you is to truly relax, to feel ridiculously good, outrageously happy and...to avoid uncomfortable detox symptoms, so because most of us aren't used to a raw food cuisine 24/7, we recommend that you stick to a familiar diet at dinner.)

    Prices for 5 nights including all of the above start at EURO €1,845. (Approx £1,625).



    If this retreat, happening 11-15 October, sounds like an absolute dream and you'd like more information, read all about it here: https://tanyasliving.com/pages/longevity-with-tanya-retreat

     

    Berry Pie for glowing skin

    Berry Pie for glowing skin

    This dessert featured on my 'How to Eat for Beautiful Skin' workshop last month and since so many of you wrote me about this class, I decided to share one of the recipes as well as some key info, here for everyone :)

    In class we learned about where to begin in order to improve your skin's elasticity, heal acne, smooth out bumps and blemishes, avoid flareups, bring out your natural glow and even how to visibly minimise some of those wrinkles...

    The first step always begins in your gut.

    Healing your gut is a massive subject and may involve quite a different journey for most individuals, but the root of the cause is nearly always the same. And it's to do with your digestion.

    If you're not able to break down certain foods, if your system is quite blocked up, if you don't cleanse often, don't fast for long enough (think late dinner and big breakfast), don't get enough fibre or water, if you mix starches and proteins (think mac'n cheese, chicken and rice, baked potatoes with cream), if you have food sensitivities (80% of people don't realise they do!), if you get sleepy or sluggish after meals, etc etc etc... it's very likely that your body is trying hard to communicate that your digestion is not in order either through pain, like bloating and belly aches or visually by displaying signs all over your skin. 

    In my classes, we always focus on good digestion and this pie recipe very much falls into the easily digestive category. 

    KEY TAKEAWAY: If it's easily digestible, it's good for your skin!

     

    tanya maher raw food recipes

     

    How is this recipe different to other raw recipes?

    1. The base is not made out of dry nuts, it's all seeds. Nuts require soaking to remove the enzyme inhibitors and make them gentler on our tummies, but the cake would fall apart if we were to use soaked nuts. Seeds are easily digestible without the soaking step.

    2. The cream has nuts (cashews) which have been soaked and rinsed.

    3. Dried fruit and nuts combo falls under the Food Combination To Avoid when you're improving your digestion. With one exception- prunes. Usually a base contains some sort of nut or seed or coconut concoction and then on top of that there are also cashews in the cream. Nuts galore. Then for the base to stick together- dates and raisins are used a lot. They are of course an incredible snack to eat on their own as they provide fibre and slow releasing sugars for long lasting energy, but sadly when mixed with nuts- they confuse the system and can make you feel bloated. Prunes contain sorbitol which is a natural laxative, so they actually support the natural stages of digestion, help break down what ever food they are taken with (also helping you to assimilate its nutrients) and promote swift movement through your gut, which is all about the satisfying elimination.

    4. The cake contains lots of blueberries, cacao powder and additional maqui berry powder, which are all super high in antioxidants. Eating foods rich in these free-radical-fighting-substances will strengthen your immune system and protect your cells. Key to healthy skin.

    5. The coconut oil, sunflower seeds and hemp seeds contain healing essential fats, that work for your digestion like water works for a long and winding water slide. Without the water, it would take a long time to get down the slide, you'd stick to the sides, work way harder than you should and you won't enjoy the ride. Most fat is not even stored as fat, so it's time we start counting nutrients instead of calories.

     

    At last, the recipe...

    BERRY & CHOCOLATE PIE FOR GLOWING SKIN

     

    For the crust

    200g prunes

    75g sunflower seeds

    75g hemp seeds

    55g cacao powder

    ½ teaspoon Himalayan salt

     

    For the filling

    300g blueberries

    150g cashews, soaked overnight

    105g extra virgin coconut oil, melted

    50g maple syrup

    1 tablespoon maqui berry powder (I buy this one)

    1 teaspoon vanilla powder

    1/3 teaspoon Himalayan salt

     

    -Place all the crust ingredients into a food processor with an S blade. Process till sticky.

    -Transfer the mixture into a pie dish (make sure the base is removable) and press with your fingers and fists till it lines the entire dish and its sides.

    -Place all the filling ingredients into a blender, making sure the blueberries are at room temperature, otherwise the coconut oil will harden.

    -Blend using a tamper rod, till creamy.

    -Pour inside the crust and distribute evenly along the surface.

    -Transfer to the fridge to set for at least 4 hours.

     

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