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:

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:

(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

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.

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 

(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.

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...

(Here's the smoother version as they were made in a blender. Instagram pic by @tanyasliving)

Remember when I emailed you guys on my birthday at the beginning of September and told you that the Sale of All Sales will be happening soon?

That ‘soon’ has just landed. Surprise!

Not only can you save up to 50% on dreamy equipment, some of the goodies below are totally FREE!

Stock up on Christmas gifts early, as sale ends mid November!

I love Mondays.

Happy Monday!

HARD COPY BOOKS

The Uncook Book- The Essential Guide to a Raw Food Lifestyle

Inside you will find over 140 easy-to-follow, accessible recipes with a modern edge, everything you need to know to set up a successfully raw kitchen and a whole lot of super handy tips that are both nutritionally viable and creatively fun. It's the perfect book for anyone who wants to celebrate life through food and there's even a Kid's Section and a Party Section (with Superfood Cocktail recipes!), as well as a whole collection of never-before-seen signature recipes from Tanya's Cafe.

UK version available for next day delivery on Amazon.co.uk , click to save 27%. Take me there>>

US version available to pre-order on Amazon.com, click to save 65%. Take me there>>  

—————————————

DOWNLOADABLE  EBOOKS

Whether you're looking to host a Raw Food Christmas this year, want to learn how to create super easy and majorly tasty Raw Chocolates, interested in eating healthier while still keeping warm this winter or dreaming about a simple to follow Detox Program that gets results - there's an eBook for that! Click on individual covers to learn about what's inside each eBook and use below code to own yours for HALF PRICE!

Enter coupon code TANYA50 at checkout and save 50%. Take me there>>

DEHYDRATOR

—————————————

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 11^th October 

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 12^th October

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

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

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

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

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

Did you know that in all of my 10 year wellness journey, I felt unhealthiest while opening my ultra healthy organic cafe?

I’m not alone in this.

Shirin Kouros of The Good Life told me that during the launch of her first Californian-style 'feel good' eatery (around the corner from us in Chelsea), she too suffered from extreme fatigue, that caused her to have crazy facial breakouts, gave her a dry mouth, brittle nails and stomach inflammation resulting in weight gain and digestive issues.

Although our diets are very different, we both have a lot in common when it comes to the lessons we’ve learned during these stressful times, especially what not to do the second and third time around (and even more for Shirin as she plans to open their 5th location). 

We also have a lot in common when it comes to the evolving diets of the men we married, our fertility plans, our digestion experiments and struggles and the weird things we both do to tune in to our body’s requests.

And for the first time ever, we plan to take this conversation public! 

Join me, Tanya Maher of Tanya’s and Shirin Kouros of The Good Life, as we share our journeys on balancing entrepreneurship, wellness, relationships and motherhood.

Moderated by Claudia Canavan, a renowned food and lifestyle journalist, this talk uncovers the how and why the health movement has changed in 2018 and what the future holds.