On January 13th my firstborn turned 4. 

On January 17th my baby turned 1. 

On January 19th we threw them a joint birthday party with a [party] animal theme. 

Meanwhile I was working at all hours after both kids were in bed to complete my eBooks ‘Nurtured - plant based recipes for kids’.

January was nuts. 

That party though!!

Lake said it was the best day of her life. And we’re pretty sure it was too! 

We hired a bouncy castle for Lakey’s gang, a soft play area for Banksy’s baby crew and incredibly it all fit inside The Living Room of My Chelsea/Tanya’s!!

The entire buffet spread was 100% vegan and nut-free and the sweets were also gluten-free and refined-sugar-free in addition to that. 

We ordered all the savoury yummies from My Chelsea and I did all the baking.

Lake’s grown up cake was Chocolate with Strawberry Frosting and Banksy’s baby cake was Carob with Apricot Frosting, because a). I wanted them to match and b). there’s no stimulants or caffeine in carob.

Here’s our plant based menu...

From My Chelsea Hotel:

Vegan Pizzas

Vegan Pasties

Vegan Sausage Rolls

Vegan Nuggets

Hummus + crudités + pita breads

Beetroot falafels

From ‘Nurtured - plant based recipes for kids’ eBooks:

Creamy Pea Dip (Dips & Party Foods eBook)

Blueberry Ice Lollies (Shakes & Ice Creams eBook)

Breakfast Popsicles (Shakes & Ice Creams eBook)

Banana Cake Bites (Dips & Party Foods eBook)

Baked Doughnuts (Dips & Party Foods eBook)

Chocolate Cake & Strawberry Frosting (Birthday Cakes eBook) 

Carob Cake & Apricot Frosting (Birthday Cakes eBook)

Lake specifically requested a Chocolate and Strawberry Cake, so that’s exactly what she got.

The end result went down an absolute treat and was very popular among all the parents as well as the kiddos.

It’s also a great staple cake recipe to keep handy and any one of your favourite frostings will go amazingly here, so have fun with it!

Aaaaand if you're looking for the perfect recipe to bake on the upcoming Love Day (Valentine's Day is this Friday people!!), then you've just found it...

VEGAN CHOCOLATE CAKE & STRAWBERRY FROSTING 

For the cake:

(This recipe is enough for two 7-inch cakes just like you see in my pictures. Or you can make two slim 9-inch cakes instead.)

3 cups (440g) GF self-raising flour

3/4 cup (65g) cacao powder

2 tsp baking soda

1 tsp Himalayan pink salt

1 1/2 cup (420g) agave nectar

1 cup (200g) coconut milk from tin

1 cup (200g) light olive oil

2 tbsp apple cider vinegar

2 tbsp ground flaxseed

1 tbsp vanilla extract

For the icing:

2 cups (250g) ground xylitol

1/3 cup (70g) vegan butter or a non-dairy spread

280g jar of sugar-free strawberry jam

3/4 block (150g) creamed coconut or 1/2 cup coconut butter

optional: 2-8 tbsp coconut flour

 METHOD

1. Preheat your oven to 200°C/180°C Fan/390°F/gas mark 6. Grease two 7 inch (18cm) removable base cake tins with some olive oil.
2. Place the flour, cacao powder, baking soda and salt in a large bowl and whisk together to combine.
3. In a separate bowl, whisk the coconut milk with agave, olive oil, vinegar, vanilla and ground flax.
4. Pour the wet mixture into the dry and whisk again to combine, but don’t over-do it. Distribute among the two greased tins in equal amounts, tap tins on a hard surface for the mixture to even out and let them sit for 5-10 minutes at room temperature.
5. Place inside the hot oven and bake for 25 minutes. Cakes are ready when a sharp knife comes out clean or with a few crumbs stuck to it, just make sure not to overcook - this recipe is better gooey than too dry. Let the cakes cool entirely before getting started on the icing.
6. You can grind xylitol in your blender, simply blend on high until powdered and wait for 2-3 minutes for the dust to settle before opening the lid. Place all of the icing ingredients, except the coconut flour, into a food processor and process until smooth (You may need to open the lid and scrape everything down from the sides of the jug).
7. If you are making a Victoria sandwich-style cake, the cakes will need to be levelled off before they will stack neatly (only if the cakes haven’t sunk in the middle. If they’ve sunk, leave untouched). To do this, use a sharp knife to slice off the top of both cakes where they have over-risen. Then place a scoop of frosting onto the bottom cake and smooth out to the edges giving a generous layer of filling. Flip the second cake over and place on top. Pour the rest of the frosting on top of that if your icing is thick and spreadable but not runny. If it is too runny, add 1-2 tablespoons coconut flour to thicken it up and process to combine. Continue adding more coconut flour until the desired texture for icing your cakes has been achieved, careful not to over-do it as the coconut flour has a drying effect. Spread a generous amount of icing all over the top of the cake and take your time to carefully spread it towards the sides and then down the sides to completely cover the cake. If you like the exposed look of my cake, scrape off the icing from the sides as you are turning the cake on its stand. Decorate to your liking.

 If you think this recipe is pretty special, I have many many more in my new eBook series 'Nurtured - plant based recipes for kids'.

And the Launch Special 'Buy 2 eBooks, Get all 5!' is still on... check it out:

tanyasliving.com/pages/nurtured-plant-based-recipes-for-kids

Here are Lake and Banks enjoying a dairy free ice cream in Santa Barbara just weeks ago:

I’ve had a fascination with SB ever since my childhood in Russia because of a famous soap opera of the same name. 

But this post isn’t about any of that. 

It’s about Australia. 

As we were driving to SB, we witnessed a tiny snippet of the aftermath of the Californian bushfires. 

It was so heartbreaking, so depressing. 

My whole heart hurt for anyone that was part of the devastation. 

And then Australia. OMG. 

We have so many friends that live there. My sister in law lives there. Elliot and I lived there for almost a year ourselves! 

Our kiwi friends are now posting pictures of what their skies look like in NZ because of the blaze in the atmosphere. 

The smoke is so thick, it can be seen from space! 

25 people already lost their lives. 

An estimated 1 BILLION animals - gone! 

2000 homes - destroyed! 

The 2019 Californian wildfires were severe and vicious, but the size of Australian land burned is now over 80 times that. EIGHTY!!!! 

There are 2,700 firefighters battling this war and many are volunteers. 

And, worst of all is that the fire season in Australia is far from over with an estimated 8 weeks still ahead. 

And, maybe worse still is that I feel so powerless and whatever I’ve recently donated feels so silly. 

Then I asked the question on social media regarding how we can best help from afar and one comment remained with me ever since:

“Thank you for sharing our situation, please do not forget us in the months and years ahead as that is when we will need your support the most.”

I’m now reading updates about how recent rainfall gave relief to some areas but all I hear is the sad reality of the comment above.

And I really really want to do more!

So, until this Saturday 25th January, I’m holding a sale on all of my ebooks and physical book (The Uncook Book, which I will sign and send to anywhere in the world) and sending all proceeds to animal rescues that are working tirelessly to save the most helpless creatures. 

My heart is broken. 

I’m still undecided as to which animal rescue, so if you know of a small one that’s calling out for support, please let me know below in the comments section of this post.

Hopefully, together we can raise enough cash to send money to several. 

Please please please donate! 

Buy a book for yourself and your health! 

Buy multiple books as gorgeous gifts! 

Every penny of profits in this sale will go to Australia 💔 

Here's the link again:

 https://tanyasliving.com/collections 

Thank you,

xTanya

Happy new year/ new decade/ new everything, my friends!

We just returned from an amazing Christmas and NYE in California and I'm here to remind you that if you haven't written out your wishes for 2020 yet (or if you have and just want to make sure that you're all set up for manifestation success) - you are not too late :)

I like to call these grand desires for the new year 'wishes' instead of 'goals', because that's one word that doesn't seem to cause anxiety or pressure, it feels light, inspiring and positive. Plus, I don't know about you, but when I make 'wishes', I tend to smile widely, dream freely and breathe beautifully, which is not always the experience with 'goal' setting.


I've already written several times about the magic of sending out wishes to the universe, but today I have a new fun one to share. And, I'll recap your top favourites for the highest success rate also...

1. GRATITUDE LIST.

Take some time in late December or beginning of January (now is the perfect time:)) to write out all the big, small and tiny accomplishments of the previous 12 months. There is nothing as thrilling, motivating, inspirational, fun, eye opening, gratifying, healing and self-appreciating all at the same time. The state of gratitude you create within your being will send signals to the universe that you're ready for more! 

Read more detail on this method here:  tanyasliving.com/blogs/tanyas-blog/the-most-important-thing-i-do-all-year

2. WISH LIST ON FIRE. 

Write down your greatest wishes and desires for the new year. Read them over, breathe them in and imagine as though everything on that paper is already yours right now. Fold it up and set fire to it. You've just released all attachment to the outcome and gave your creator the nod that you're trusting Him to guide you there.

Read more detail on this method and how I knew a little girl was coming before I was even pregnant, here: tanyasliving.com/blogs/tanyas-blog/how-i-knew-a-little-girl-was-coming-before-i-was-even-pregnant

3. VISION BOARD.

Cut out images and words in magazines and print-outs, which inspire you and represent all the things, feelings, desires, goals and wishes which you truly dream of. Place the cut-outs on a large clipboard and arrange them until the complete picture feels right, then glue them in place. Now that your vision board is ready, place or hang it where it can’t be ignored. Take it all in, see it as a whole, see it as individual parts and then breathe as though they have already happened. Give it a little attention daily and celebrate with deep gratitude each desire that is coming true for you. Remember that you’ve done your job, so become an observer, let go of any attachments to it and let the universe do its job.

See what I ticked off my vision board and read what got me into starting this annual ritual, here:  tanyasliving.com/blogs/tanyas-blog/revealing-my-personal-vision-board-for-the-very-first-time-steps-to-create-your-own

4. BALLOON RELEASE.

This is a brand new edition to my wishing ritual since my mum posted the steps to this practice recently, so I'm simply translating it for you from Russian...

During the New Year transition period, it is customary to make new plans and dream of a beautiful future. And everyone really wants these dreams to come true. I can share with you one practice that will help.

Make a wish and release your balloon..

a. Close your eyes. Take a deep breath, exhale. Send a smile to the whole world. Make a wish. Now imagine the wish as it if is already realised - in your mind's eye picture your exact surrounds in as much detail as possible, include the scent, what you might hear, how you might be breathing and how you might be feeling.

b. Open your eyes and without hesitation, select a balloon in the picture. Remember that the first choice comes from your Higher Self, and the second and subsequent ones are a derivative of logical thinking. So, looking at your magic balloon, mentally infuse it with your desire and its complete picture you've just created. When you are ready to let the balloon go, say to yourself: “I am sending my important balloon to the Creator for consideration and to fulfil my wish!”

c. Blow this balloon from the picture, clap your hands joyfully and do not look at it anymore so as not to delay its flight.

You can make three wishes daily, especially around the New Year and your birthday. Just don’t tell anyone about them. Let your desires gain strength and reach the divine miracle makers.

Know that if you infuse your balloon with a desire to get revenge on someone or to do a nasty deed, then that balloon will burst before it reaches the sky and the contents of it will land all over YOU. I did not make this up, they are basic cosmic laws for us Earthlings. Therefore, my advice to this scenario would look something like this: if you have enemies, then mentally create and send a wish into the balloon in which your ill-wishers will live long and happy lives.

Wish, wish, wish away and everything will return to you :) 

BIG LOVE,

xTanya

P.S. I'd love to know if you've tried any of the above or whether you have a wishing tip of your own. Please share with all of us in the comments below...

2019 has been a big year for us and our famous half raw / half baked vegan afternoon teas!

We were the first ever plant-based tea in history to make it all the way to the finals of Afternoon Tea Of The Year 2019.

I published our recipes, shopping list and a whole hour-by-hour schedule of how to recreate this very same experience, in an ebook, which is now owned by over 500 people worldwide: tanyasliving.com/collections/tanyas-ebooks/products/in-the-wild-afternoon-tea-recipes

Quotes like this are received after every single event:

“Tanya has taken vegan desserts to a completely new level. The chocolate peanut butter mousse, blueberry & lemon ‘cheesecake’, doughnuts, scones, truffles, sandwiches! Just wow. 10 STARS! Talking with my better half, he too agreed it was the best Afternoon Tea we’ve been to."  - @theturbanedchef (Cee), London

And this entire experience is single-handedly organised, prepared and brought to our amazing diners by just Chris and I. Chris Bowen is our F&B manager, who also happens to bake the vegan scones fresh every morning of the event :)

Saturday 14th December  +  Tuesday 31st December  =  Just 2 more Afternoon Teas before the end of the year! Before 2020! Before a brand new decade!!

We only have the smallest handful of spaces left for both dates and if that's not enough to make you hurry to us, I'll just leave these customer posts from last week's tea, right here for ya...

Have you booked yet? Here's the link again: tanyasliving.com/collections/workshops-and-events/products/in-the-wild-afternoon-tea

I don’t know about you but for some reason I’m enjoying the festive season even more than ever this year.

Maybe it’s got something to do with this Xmas being the last one of this decade!

Maybe it’s got something to do with having little children (that help you to become aware and be in awe of every little thing).

Maybe it’s because I don’t have a giant 8.5 month preggie belly like I did last year and in 2015 (so I can do cool and ‘dangerous’ things like ice skating!)

Maybe it’s the giddy thought of our forthcoming flight to California and spending Christmas Day the American way with my best friend, aka Lake’s Godmama.

Maybe it’s the ecstatic feeling of making New Year’s Eve plans with my sister and the thought of seeing more of her in 2020. (A very Russian belief says that the people you’re welcoming in the new year with are the people you’ll be spending a lot of time with over that new year. It may be superstitious but I’ve always enjoyed choosing my NYE crew thoughtfully- you’re guaranteed a great party if nothing else).

Maybe it’s because I finally feel like I got my health back and I’ve lots of energy and extra hours in my day to enjoy being alive! (Thanks to LMS Wellness for all the advice and to my fellow Hay House author, Medical Medium for all the info on celery juice, which I’m now drinking for the forth week in a row).

Or maybe it’s all because of our Christmas tree in The Living Room. 

Or the fact that this is the only month of the year, that we're holding not one, not two, but three Festive In The Wild Afternoon Teas.

Or maybe it's the fact that I had a stall at my first ever (which also happens to be my favourite ever!) Christmas Market this year. Walton Street Market was seriously the best! Reindeer, camels, owls, jazz, traditional organ grinder, the Xmas carols quire, hot kombucha, my cheezecakes not melting, festive vibes for dayzzzz!

Or maybe it's because 1st of December landed on a Sunday this year and we kicked off the 2019 festivities at a Christmas lunch with special friends.

I made this nut-free Mango Chai & Lime Cheezecake on a Gingerbread Base and it was a hit and a half! Now you too can make it...

Mango Chai & Gingerbread Lime Cheezecake

(nut free, dairy free, gluten free, raw) 

GINGERBREAD BASE

1 cup (90g) jumbo oats

1 cup (100g) desiccated coconut

1 cup (150g) pitted dates

1 tbsp grated ginger root

1 tsp cinnamon powder

pinch salt

1 tbsp maple syrup

-Process all the ingredients except maple syrup until completely broken down.

-Add maple syrup to the food processor and process some more until a large ball develops.

-Transfer to a 7 inch springform tin and press using your hands or the back of a spoon.

GINGER LIME LAYER

1 cup (240ml) hot boiling water

3/4 cup (135g) xylitol

1 block (200g) creamed coconut

3/4 cup (155g) extra virgin coconut oil or vegan butter, melted

1 ripe avocado (150g of flesh)

1/4 cup (60ml) lime juice, approx. 2-3 limes

2 tbsp grated ginger root

1/2 tsp spirulina powder, optional

-Dissolve xylitol in boiling water, inside a blender jug. Chop up the block of creamed coconut and add it to the blender, then blend on high using a tamper rod. 

-Add all remaining ingredients and blend again until creamy.

-Pour over GINGER BREAD BASE and smooth out the surface with back of spatula.

MANGO CHAI LAYER

1/2 cup (120ml) cold water

1 tbsp agar-agar flakes

200g ripe mango flesh, approx 1 mango

8 soft pitted dates or 3 medjool dates, de-stoned and soaked if too dry

2 tbsp maple syrup

1 tbsp spice mix (mine had cinnamon, nutmeg, cloves and cardamom)

-Pour water into pan, sprinkle with agar-agar flakes and heat without stirring until boiling. Reduce heat, simmer and stir occasionally for 5-10 mins until flakes are completely dissolved.

-Transfer the agar water and all remaining ingredients into a blender. Blend using a tamper rod until smooth.

-Pour over GINGER LIME LAYER and smooth out the top with the back of a spoon.

-To set, transfer to the fridge overnight or to the freezer for 4 hours. Store refrigerated at all times and serve cold.