In Tanya’s 2.5 hour class you will learn all the basics, such as: ◈ Which equipment is necessary and which is just for fun. ◈ What superfoods are all about. ◈ The difference between smoothies and juices. ◈ Why dairy is not the answer to calcium. ◈ Why fermenting is so important. ◈ What on earth a dehydrator is and what you can create in it. ◈ Secrets to staying raw in winter time. ◈ Guidelines on sprouting at home. ◈ Practical tips and tricks to creating easy meals and snacks in under five minutes. ◈ How desserts can very much be a part of your diet. ◈ Hear truly inspiring success stories.

Remember this post? We had a Strawberry Cheesecake for dessert and I promised to share the recipe...

I actually ended up making it again the following week for the day of birth of the most hilarious, loving and big-hearted girl I know. I made it with fresh raspberries scattered through the whole mixture and it went down veeeerrry well.

Oh and if you wanted to see the rest of the photos from my and my sister's trip to Rome, which inspired this recipe in the first place, to find out what we ate and what we got up to, check them out right here!




For the equipment
Removable bottom 10 inch tart pan
Blender
Food Processor

For the Crust
1 Cup Brazil Nuts
1 Cup Dessicated Coconut
1,5 Cups Pitted dates, soaked 2-8 hrs
2 Tbsp Cacao nibs
1 Tbsp Cacao powder
1 Tbsp Carob powder
1/2 tsp Himalayan salt

For the Filling
2 Cups Cashews, soaked 2-8 hrs
2.5 Cups fresh strawberries
2 small / 1 big banana
3 Tbsp Agave nectar
1/2 tsp Vanilla essence

-Start with making the crust by processing the Brazil nuts with an S Blade of your food processor
-Squeeze the water out of the dates, add them to the food processor and pulse
-When the dates appear roughly chopped, add the remaining crust ingredients and process well
-Scoop the entire mixture into a pie pan and spread it evenly and firmly over the bottom and the sides with your hands. Do not rush this process

-Start preparing the filling by blending soaked cashews and agave until smooth
-Add the remaining filling ingredients and blend on high. Use a tamper for a powerful blender or pulse for standard blender
-Pour the mixture into the crusted mould and lightly wiggle the pan from side to side to flatten the pie
-Transfer to a freezer
-Best served about 4 hours after freezing or if left to freeze overnight or longer, simply thaw for an hour in the fridge to soften

Hello beautiful people!

This month I had an amazing privilege being interviewed by Simply Beautiful magazine and I guess what!?.. They asked all those questions, that you too have been asking!

Thanks so much to all who wrote me about the article. To those who have gone to all your nearest WHSmith Bookstores only to find it sold out, here is the scoop...

Entre: nut balls, crackers and bites

Main: Raw Food Lasagna

Dessert: Strawberry Cheesecake

I've always had this notion that making a raw lasagna should take a massive amount of time and just left it to the full time chefs in raw restaurants. All those layers, all that soaking, all the chopping and the blending and the marinating. Not the kinda talk you expect to hear from a Raw Food Coach hah?

Well I am a busy woman and as much as I love the kitchen and playing with food, I simply don't have the time for gourmet meals every night of the week. So I was determined to make this one a 'fast meal'...

You may not think so seeing all the listed ingredients below, but it really is very simple to make and took me less than an hour! Now can you make a cooked lasagna in less than an hour? Well this one doesn't even compare, so forget I even said that :)




For the essentials
Deep dish ( I used 26 x 18 x 6 cm)
Blender
Mandolin/ good knife

For the mushrooms
3-4 Portabella mushrooms
3 Tbsp Tamari Soy Sauce
2 Tbsp Apple Cider Vinegar
2 Tbsp Olive Oil

For the lasagna sheets

2 large zucchini
Extra Virgin Olive oil

For the Cheese layer
1 Cup Brazil nuts
1 Cup Cashews
2 Lemons, juiced
1 Cup Fresh Basil
5 Garlic cloves
water to cover

For the Tomato Paste layer
2 Cups Sundried Tomatoes, soaked in warm water
2 Large Fresh tomatoes
5 Pitted Dates
2 Tbsp Herb mix incl. Basil, Oregano, Thyme, Rosemary, Sage, Parsley
1 tsp Salt (only in sundried toms haven't been preserved in salt)

For the Extras
1 Red Capsicum
1 Large Tomato
Pine nuts
Basil to garnish

-Unless you have given yourself plenty of time for preparation, make sure you start in the order I've listed to get the lasagna done in an hour
-Peel and thinly slice the mushrooms, mix with all mushroom marinade ingredients and set aside

-Use a mandolin on the smallest setting to slice the zucchini very thinly into long flat sheets. Alternatively use a knife. Spread a pile of zucchini slices on a separate plate, brushing each side with olive oil and set aside to penetrate and soften

-Put all the Cheese Layer ingredients (apart from Basil) into a blender and pour only enough water to cover everything. Add the fresh basil and blend until smooth. You may also do this in the food processor, as some may prefer a chunky bite. Set aside

-Roughly chop tomatoes for the Tomato Sauce Layer and put them as well as the remaining ingredients into the blender. Blend.

-For the extras, thinly slice the capsicum and tomato

-Layer as you wish or follow my pattern from the picture below. Either leave at room temperature until guests arrive or serve right away. Slice with a sharp knife while the lasagna is still in the dish and scoop out each slice with a spatula. Sprinkle with pine nuts and a basil leaf garnish




Elliot, Alissa, Jenny, Grant and me below. Team approval of each course :) Strawberry cheesecake recipe is next!