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    Your Complete 7 Day Detox Program is finally here!

    I have some exciting news...
    The detox program so many of you have written to me about and been waiting for is finally here!!!


    WHAT YOU CAN EXPECT:

    A Complete 65 page Detox Program in one downloadable eBook

    Option of 2 menu plans- Budget Detoxer & Luxury Detoxer

    Every Breakfast, Lunch, Dinner and snack mapped out for you

    So a 7 Day program with a total of 14 Days worth of recipes

    That is 46 Delicious and Effective detox recipes

    No Fasting, this proven program is [Raw] Food based

    All quick to prepare under 30 minutes meals

    No Dehydrator or Juicer required

    Easy to follow Guidelines, Tips and Daily Rituals

    Ready for you Shopping list for each menu

    Even information on what you'll get out of each ingredient

    Access to ask questions and leave comments on our Facebook wall




    "EXACTLY what I have been searching for! A Detox to look forward to at last" -Peter Hamilton, Naturopath, UK

    "I am on final day of this detox and I don't know where to even begin with my thanks! Day three was aweful full of headaches and very down energy, but I read you say it is a normal process of detoxification, so I was pleased to see that. I have learned and tasted more raw food recipes in 1 week, than my entire life and now on my final day, I feel like I'm flying!" -Annie J. Drinkwater, Australia

    "Simply the best find on the Internet! Tanya, you are truly a star for putting this guide together. I did it all, right to the end and for the first time in 9 years my migraines have GONE!!!!!!!!!!!! I will recommend it to everyone I know." -Stacey May, UK

    "8 lbs lighter, clearer eyes, more creativity, amazing energy- ALL IN 7 DAYS! Thank you!" - Layla Mackie, USA

    "The design of the eBook is clean, clear and easy to read. Tanya's energy and enthusiasm is evident and inspiring...Everything you need is here to do the detox happily and feel supported on your way. A recommended eBook" -Jessie Maguire, Funky Raw Magazine (>>see the full review)

    "Often in raw food, you get a lot of obscure ingredients or some ingredients that are nearly impossible to find and the food can taste "earthy" if you aren't careful. Not with Tanya's recipes. She has a knack for combining simple ingredients to make yummy, quick and easy dishes you could serve at a dinner party for ranchers in Texas" - Holly Helt, USA

    "...I have to note I have done no physical activity, have not joined a gym, and have still lost FOUR stone [25.4 kg] in 2 months and I feel great. Thank you Tanya and keep up the good work" -Cliff Combe, UK (>>see Cliff's full story)




    Ready to transform your health and vitality?
    Download your copy within seconds for just £15 (approx US$24)

    Christmas in the Raw (no dehydrator needed!)

    Christmas in the Raw (no dehydrator needed!)

    If you are after recipe ideas for a totally (or even partially) raw Christmas this year and are reading this right now, your luck is in full mode! You really couldn't have stumbled across a better place, because we created a fool proof menu for the most terrifically delicious festivities to your taste buds, that are as friendly for your tummy as they are filling and satisfying and Christmassy all at the same time.

    You already know me and probably Elliot, him being part of nearly every post I share with you, now meet Colby (from Kinetic Studios)and Phil- the beautiful couple who made our Christmas so magical... 

    Phil, moi, Elliot, Colby

    What's on the menu:
    There were four of us, but the below recipes would serve a party of six easy- we had so many left overs... which tasted even better the day after! 

    *Nut Nog
    *Sweet Potato Soup
    *Mock Turkey with Mushroom Gravy
    *Mini Pizzas with Cranberry Relish
    *Mince Pies 
    COLBY'S NUT NOG
    Colby used the inspiration from food.com to create this delicious Nut Nog. It was a very big hit and even though it was a perfect way to start, because it is so sweet and filling, you can serve it as desert
    2 Cups x Almond Milk
    2 Cups x Hazelnut Milk
    1 Cup x Dates
    2 x Vanilla Pods, seeds scraped
    1 tsp x Cinnamon
    1 tsp x Nutmeg
    -Use these instructions to make Almond and Hazelnut milks
    -Transfer all ingredients to a blender and blend well until creamy
    (Tip: if you like to serve your Nut Nog warm, make milk with half the water in recipe, then boil the other half water and pour in right before serving)
    PHIL'S SWEET POTATO SOUP
    The next couple of recipes Colby and Phil give full credit to Pretty Smart Raw Food Ideas, check out this blog for EVEN more great suggestions!
    Tip: this soup is delicious as it is, you can even serve it as a dip or a side and if you prefer to have your soup warm, pour in some boiling water just before serving
    2-3 x Sweet Potatoes (or yams)
    1 Cup x Desiccated Coconut
    2 x Apples
    ¼  Cup x Ginger root
    4 x Lemons, juiced
    2 x oranges, juiced
    1 Cups walnuts, chopped fine
    -Grate/Process sweet potatoes, apples and ginger
    -Add coconut, lemon and orange juices, and chopped walnuts.
    -Mix thoroughly
    MOCK TURKEY WITH MUSHROOM GRAVY
    Another recipe Colby confidently created thanks to Pretty Smart Raw Food Ideas and we were grateful she did! So good...
    For the Turkey
    1 x Bunch celery
    1 x Green onion
    1 Cup x Almonds, soaked overnight
    1 x avocado
    parsley to taste
    Mixed greens
    -Grind Almonds to a powder in a food processor first
    -All the rest of ingredients, accept greens and process
    -Assemble on a bed of greens
    For the Gravy
    ½  Cup x Almonds, soaked overnight
    ½  Cup x Water or as needed
    2 Cups x Shiitake Mushrooms
    1 x Clove Garlic, minced
    2 tsp x Braggs Liquid Aminos (or Tamari)
    Sage to garnish
    -In a food processor, grind almonds fine.
    -Add remainder of ingredients, and process to paste, adding water as necessary
    -Pour over the Mock Turkey and garnish with Sage
    TANYA'S PIZZAS- mini on size, large on taste
    Makes 12
    I do have to give a huge amount of credit to Russell James for his amazing and beautiful creations and for continuously inspiring me to improve mine. He has a really yummy mini pizza recipe in his Christmas ebook, this one below however is entirely my own and there is really no point to even pretend and be modest- I guarantee instant happiness with these!
    Tip: Even though I use a dehydrator for this recipe, it is not essential, just have your oven on the lowest setting (50degrees C), have the door slightly ajar and 'dehydrate/cook' for 3-4 hours, turning over once
    For the Base
    1 ½ Cups x butternut squash, grated
    1 Cup x Pumpkin seeds, soaked 2 hours
    ½ Cup x Hulled Flaxseeds, soaked 2 hours in ¾ Cups water
    1 Cup x Sundried Tomatoes (or 20 halves), soaked 2 hours
    ½ packed Cup x Fresh Basil + extra to garnish
    2 tsp x Mixed Italian herbs
    -Process all ingredients in the food processor with an S Blade
    -Form into 3-4 inch patties, about 2 cm thick (tip: you can make them thinner for a crispy version, otherwise press the middle in slightly thinner than the sides, so each patty dehydrates evenly throughout)
    -Arrange on mesh trays and dehydrate at 105degrees F for about 7 hours
    For the Cheese
    2 Cups x cashews, soaked 2 hours
    1 x Lemon, juiced (or 4 Tbsp)
    3 Tbsp x Nutritional Yeast
    1 tsp x Paprika
    Pinch x salt
    ½ Cup x Water (or as needed)
    -Blend cashews, lemon juice and water in a high speed blender. Use a tamper if you have one. (Tip: if you don’t have a powerful blender, you may need to pulse and add slightly more water)
    -Add the rest of ingredients and blend to a cream
    For the Mushrooms
    3 x Large Portabella mushrooms
    ½ Cup x Balsamic Vinegar
    3 x Garlic cloves, minced
    -Thinly slice the mushrooms long wise and lay out on a tray
    -Drizzle over with Balsamic and garlic and leave to marinate for 2-6 hours
    For the Relish
    1 Cup x Dried Cranberries
    1 Cup x Pineapple, finely diced
    ¼ x Red Onion
    1 inch x Ginger, grated
    ½ tsp x Cayenne Pepper
    -Blend all ingredients in a blender (Tip: for a chunkier relish, process in a food processor)
    To Assemble
    -Spread the cheese over each base
    -Lay 3 mushroom strips
    -Spoon on the relish
    -Garnish with fresh basil leaves
    ELLIOT'S CHRISTMAS MINCE PIES
    Makes 12
    Ok maybe these are not exactly Elliot's mince pies, but he did eat all the ones in the photo and they have his seal of approval all over! And no wonder, they are completely divine, which is a huge call for me since I have never ever liked the traditional Mince Pies. Enjoy my own version...
    For the Crust
    2 Cups x Cashews
    1,5 Cups x Dates
    ½ Cup x Desiccated Coconut
    2 Tbsp x Coconut Oil/Butter, melted
    2 Pinch x Salt
    -Process cashews in the food processor with an S Blade
    -Add dates and process some more
    -Add the rest of ingredients (Tip: melt the coconut butter gently in a dehydrator or in a double boiler) and process again
    -Divide the mixture between 12 non stick muffin tins (I had a shallow pie/bun tray) and press it into each tin to take the shape of the mould
    -Place in the freezer to set for 30 mins
    For the Filling
    3 x Pears, grated
    ½ Cup x Raisins, finely chopped
    3 x Medjool Dates, finely chopped
    1 x Orange- juice and zest
    1 Tbsp x Spice mix (mine had cinnamon, nutmeg, clove and coriander)
    -Mix all ingredients (except the spices) in a bowl and leave aside to marinate for 2-6 hours
    -Transfer into a nut bag/ cheese cloth and squeeze out the juice (Tip: do not over do it, so the mixture is still slightly moist. Also dilute the juice with water for a yummy drink)
    -Divide the mixture into 12 equal parts and scoop into each ready moulded crust (Tip: when you take the crust out of the freezer, pop it out with a sharp knife to loosen from the mould, but then leave it inside, until serving)
    For the Icing
    Same yummy one as on my Christmas Puddings, double portion though
    Orange zest to garnish
    -Spread over each mince pie
    -Garnish with orange zest
    -Keep in the fridge until ready to serve, or leave out for 1-2 hours before serving for a softer pie


    Now THAT was one great Christmas and just so much... Better Raw



    Do you like these recipes? Ooooh do I have some great news for you! Click here to check out what amazing 30 recipes are in 'Festive- The Best Raw Food Christmas Recipes' eBook (hint: you'd want to see it even if just for the photos alone)

    We have a WINNER!

    Thank you SO SO much to everyone that entered my Give Away, the competition is now closed and we have a WINNER!!

    Even if it is not you, do take a look at the comments, as there are 73 free yummiest recipe suggestions and ALL of them give people their LONGEST LASTING ENERGY!

    Yey

    My Christmas Pudding on Raw Mom TV


    Happy 1st December Everyone!! How did that happen again?

    It doesn't have to be the official first day of winter here in UK for us to feel the full effects of it, but just look at what we woke up to this morning...


    It has got to be a sign! I haven't figured out what sign just yet, but with all the fussies and happy childhood memories that snow falls with AND on the first day of winter, I am certain it is a good one!

    So the count down to Christmas has begun and brought to me Fiona from RawMom.com to get my all raw all yumbo Christmas Pudding for the kids and the grown ups on Raw Mom TV and here is the video...



    TANYA'S RAW FOOD CHRISTMAS PUDDING

    For the Essentials
    Food Processor (for the pudding)
    Blender (for the frosting)
    Optional: Dehydrator, Nut Grinder (for the decorations)

    For the Pudding
    1 x Cup Hazelnuts (soaked overnight)
    1 x Cup Walnuts
    1.5 x Cup Dates (soaked 1-2 hours)
    1/2 x Cup Carob Powder
    2 x Orange Zest
    1 x tsp Cinnamon
    1/2 x tsp Nutmeg

    For the Frosting
    1 x Cup Cashews (soaked 1-2 hours)
    2 x Tbsp Coconut Butter
    2 x Tbsp Agave
    2 x Tbsp Lemon Juice
    1 x Lemon Zest

    For the Holly Decoration
    4 x Kiwi Fruits
    1 x tsp Chlorella
    1/2 x Cup Goji Berries

    - Process hazelnuts and walnuts to a powder
    - Add all remaining Pudding ingredients and process until the mixture forms into one big ball or sticks to the sides. Pulse from time to time to keep the mixture on the blade
    - Form into big balls and then create a flat surface for each to resemble an upside down christmas pudding

    - In a blender, place all the Frosting/Icing ingredients and pulse or use a tamper until the mixture becomes creamy. This may take a few minutes
    - Scoop out spoonfuls of icing and pop on top of the puddings
    - Place in fridge/freezer to set for 10 minutes

    - Blend Kiwi fruit and pour onto teflex sheets. Dehydrate at around 110degree F for 4 hours
    - Peel off very gently so not to rip the lather.
    - Sprinkle Chlorella powder on the smooth surface and rub in evenly with your hands
    - Cut out shapes of a holly leaf, you may like to practice on cardboard first and when you are satisfied, place that leaf on the kiwi lather and cut around it like a stencil. Thread through a toothpick, making sure it hides at the back of the leaf and post the toothpick into the puddings

    - Arrange 3 Goji berries into Icing or if you like perfectly round balls to resemble the holly berry, place all goji berries into a nut/coffee grinder, grind and roll the sticky mixture into balls

    Awesome right? We think so...

    Fiona and I





    Do you like these recipes? Ooooh do I have some great news for you! Click here to check out what amazing 30 recipes are in 'Festive- The Best Raw Food Christmas Recipes' eBook (hint: you'd want to see it even if just for the photos alone)