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Mystery SupperClub Menu... Revealed!

Posted by Tanya Maher · April 03, 2014

One of the super cute things I had my girls help me organise for our wedding is this awesome mimosa bar. It got so much amazing feedback, that I decided to take note of everyone's favourite flavours and serve them at next week's SupperClub!

It will be such a gorgeous event- the dishes and flavours we are preparing for you require so much time, love and attention, that we came to a unanimous decision to not keep you wondering what they’ll be till the actual night!

Now that you know how worth it this menu is to get all excited for, your positive vibes will charge each living ingredient all the way to your plate and to your healthy cells! Take a look…

First Course

Sweet & Sour Marble Cocktail of lime, berries and flower infused vodka (non alcoholic available)

Second Course

Amuse Bouche of cucumber and herbed aged cashew cheese Immunity Booster Ginger Shots

Third Course

Family Style Dipping Platter of truly raw ranch sauce, soured cream and chives and smoked paprika courgette hummus with crackers and veggie sticks

Fourth Course

Mum's Secret Yellow Minestrone Soup, served with soft homemade onion bread

Fifth Course

Soft Shell Tacos with juicy walnut and oyster mushroom meat, guacamole and soured cream

Sixth Course

Rose Raspberry Cocktail with a spiced nut boat

Seventh Course

A trio of chocolates, including white orange cream, dark and decadent chocolate fudge and a peppermint slice with creamy tones. Served with loose leaf mint and rose petal tea.

We are nearing full capacity for Raw in Chelsea SupperClub already, so don't miss it and book here>>

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Raw in Chelsea SupperClub | The Pictorial Summary

Posted by Tanya Maher · February 03, 2014

Last Wednesday night, we held our very first SupperClub in Chelsea’s beautifully tasteful myhotel.

It was all part of the Grand Plan and The Secret Project BetterRaw, which very soon will no longer be much of a secret, but what it will be is the latest and greatest news for all of UK’s raw food industry!

Excited much? I know I am. Too excited for words, so I’ll do my best in pictures. Here’s a summary of the night…

Raw in Chelsea SupperClub 17 The boys of upstairs' Pellicano Restaurant, helping to set up the room for 30 SupperClubbers. Our lovely helpers, Shani and Kelly, both of whom were pure angels to me all day long. The first course was a Samosa Cone served over traditional Mint & Cucumber Raita and spicy radish sprouts. The room ready for the 'magical mystery tour of all of your senses'. Tables are set and Pina Coladas are waiting at the door for our guests. Overjoyed to be in this raw food sandwich with both of the SupperClub organisers' other halves... Pretty Kate (Richard's partner) and funny Elliot (my partner). Second course of the night was this Avocado and Passionfruit Soup, served with Crunchy Cracker Boats. The third course was a Creamy Matcha Green Tea Cocktail with Dehydrated Root Veggie Chews (as seen in my eBook 'Nourished- Comforting Raw Food Recipes for Winter'). Radiant beauties lighting up the whole room with those smiles. The fourth course- Romantic Salad of Mixed Greens in a Pink Raspberry and Beetroot Vinaigrette (also a recipe found in Nourished). Years of waitressing pay off when you can deliver more than two plates to a table at once. And my favourite shot of the night is of this Moroccan Garden- the fifth course. It was a visual satisfaction of Sundried Tomato Hummus, Sunflower Seed Falafels, Sprouted Buckwheat Spirulina Crackers and Veggie Chips. And the 'almost whole' team! From left to right: Richard, Kim and me. Getting the sixth course ready, which was a Palette Cleanser- Cucumber Ginger Sorbet and Carrot Orange Foam. Aside from not being able to taste and smell any of these pictures, the only other pity of reading this post is not being able to hear the stunning live music. Blue Muse's Anne Malone and her team were simply sensational. And the finale.. getting the dessert ready. We had a Sweet Trio of Raspberry (from 'Seduced' eBook), Chocolate Cinnamon (from 'Festive' eBook) and Choc Coated Hazelnut Cream. Wanna come next time? We sold out in record time for this one and no doubt that the same thing again will happen once we release next SupperClub dates. If you want to be the first to know, make sure that you are on the list, sign up here>>

The one clue I can give you is that it won't be until I get back from NZ (as a married woman!!), so if you'd like to attend a class of mine before that- the last workshop I'll be running for at least two months is our Lush Escapes 1 Day City Retreat. Join Colby Hanks and me for our signature class and a guided introduction to raw food and yoga. Sign up here>>

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Raw in Chelsea - London's Newest SupperClub

Posted by Tanya Maher · December 30, 2013

Amazing friend,I have just finished writing my gratitude+achievements list for 2013- red nose, wet cheeks, trembling hands and all. The gratitude component was over flooded and YOU were the main reason why…This activity is something I do often, but as each year comes to an end, I make a ceremony out of the ritual. I light candles, get comfortable, gather my annual calendar (for reference of past events), do a relaxation meditation and get writing. I make a bullet point extravaganza out of my notepad, then sit back and soak up every word. That second part is like another meditation all on its own. It’s powerful and humbling and it sets the ‘attitude of gratitude’ tone for the new year ahead. I hope you realise how much you mean to me.Whether you read these love notes often or once a year, you are loyal and loving- you are the one I’ve described when I prayed for a solid tribe. And for you I am grateful. We may not have met in person [yet], but I’ve always been as open and honest with you, as I am with my own family. I consider you family too and in the new year I look forward to connecting with you in an even bigger way!!

You already know that something pretty epic is coming your way and now that we are 2/3 full for ‘Raw in Chelsea’ SupperClub, I wanted to remind you that I’ll be announcing this ‘thing’ to you in person on Wednesday 29th January over dinner… for which you still have 1 day to secure early bird tickets!

Book the seven-course magical mystery tour of your senses now and save 21%: www.betterraw.com/p/teaching.html

See you next year!

P.S. I haven't forgotten that I promised you a video from Slovakia. You showed great enthusiasm for the Protein Shakes I made every morning while skiing and although the video is ready, iMovie on my laptop tends to disagree :( Hopefully you won't mind hanging on till my next update!

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Raw Food Sunburger from sunny Vilcabamba

Posted by Tanya Maher · December 01, 2013

It's hard to believe that Raw Food & Soul Adventures Retreat in Vilcabamba has already been and gone. It's even harder believe that I've whispered my gratitude list and goodbyes to Vilca only this morning and am already in Quito, just hours from heading to Miami. Oh how I do love my life!

You might've been following my retreat updates either on Facebook or on the blog (here and here), but I have more personal favourite moments, including a personal favourite recipe to share with you. We served this burger at our retreat closing lunch and it made an appearance in others' 'top favourites' box of their feedback forms too… and not only once.

Some of my highlights below:

Getting to do my dream work with mum and dad.

Juicing our garden bounty with Tribest's GreenStar Elite.

Closing night- chocolate ceremony and chakra purification in white.

A nut-free dessert made by my mama.

Cheftress at work.

Goodie bags full of Palosanto products, Sun Chlorella A, The Raw Chocolate Company's choco coated mulberries and my sister's personalised handmade bracelets by Universe + Chorus.

Bonding over wheatgrass sprouting.

I only pick the best looking people for my retreats, can you tell?

Wild swimming and yoga by the waterfall with Doris Fin.

Mandango Mountain and Vilcabamba village.

Ready to juice.

RAW FOOD SUNBURGER

Makes 12 burgers

For the equipment

Dehydrator

Food processor

For the burgers

2 cups sunflower seeds, soaked overnight*

1 cup cashews, soaked overight

1 cup sundried tomatoes, soaked overnight**

1 large white onion, roughly chopped

1/2 cup fresh dill

1/2 tsp white pepper

Water as needed (a great opportunity to reuse the sun dried tomato soaking water)

*The sunflower seeds will expand to 4 cups after soaking, which is normal.

**Only soak the sun dried tomatoes if they have been preserved in salt. If they came in oil, you can skip the soaking stage, but add a little salt to taste.

- Load the food processor with all burger ingredients, except the water. Use the Pulse function to begin chopping, then turn to High.

- Stop to scrape down all the sides back onto the blade, turn the food processor back on and add water as needed to acquire a thick paste-like consistency.

- Scoop the dough onto the teflex sheets of your dehydrator, forming equal sized burger patties. Use either your fingers or the back of a spoon to smooth out the edges of each patty.

- Dehydrate on 115degreesF for 12 hours, turn the patties over onto mesh trays of your dehydrator and continue dehydrating for another 3-8 hours.

For the salad

2 cups grated cabbage

Bunch of radish, thinly sliced

1 large cucumber, sliced

3/4 cup fresh herbs (in particular dill, parsley and green onion)

2 Tbsp extra virgin olive oil

3/4 tsp Himalayan salt

- Mix the cabbage, radish and salt together in a bowl and massage these ingredients together using your hands.

- Add the remaining salad ingredients and continue to massage, but very gently this time. Note this salad could be prepared a few hours in advance as all the flavours get an opportunity to marinate.

For the extras

Either a tomato ketchup or a curry sauce (both keep well in the fridge for upto two weeks, so make them in advance)

Tomato slices

Avocado

Grated carrots

- To assemble, scoop a large helping of salad into a heaped pile on your plate, position a ready burger patty on top, coat with your chosen sauce, add tomato slices, grated carrots and a fanned avocado.

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Raw Food & Soul Adventures Retreat 2014

Posted by Tanya Maher · November 24, 2013

It is day six of Raw Food & Soul Adventures Retreat here in The Valley of Longevity!

The adventure is by no means over yet, but we've already had big breakthroughs. We've concurred fears of the dark in a sweat lodge and fears of heights with zip lining. We've had all sorts of toxic crap release emotionally and physically. We've had a Shaman come to rebalance us and local energy workers introduce us to a new way of meditating. We've enjoyed, prepared and learned how to make nothing but the freshest, organic, nutrient rich, alkalising raw food meals. We've shouted 'I am God' at the top of a mega steep climb until the echo reached another dimension and awoke our own memory cells of greatness.

I look at the group of 17 individuals that have come here from every part of the globe and can't help but fill with overwhelming joy for every single one of them. I look at my hard working family and can't help but fill with overwhelming gratitude for helping me make this magic happen. Already I'm sure that I'll be doing this all over again next year!

Pencil in some awesomeness for 2014,
x Tanya

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