If your digestion isn’t in order, the chances are you also experience at least two of these symptoms:

-Bloating

-Tiredness

-Heart burn or indigestion

-Food allergies

-Nausea

-Skin breakouts

-Skin conditions like eczema, rosacea, acne or psoriasis 

-Weight gains

-Constipation or loose stools

-Flatulence or belching

-Parasites or Candida

-Weak nails and hair

 

Poor digestion is awful and sadly unless something is done about it, it may only get worse with time.

 

Have you ever said...

“I used to be able to eat anything” or 

“I never had to exercise to stay in shape” or

“My baby weight never went away” or

“My digestion is not what it used to be”?

 

[Personally, I’m guilty of all the above, especially when I have the below reference taken circa 2013.]

 

If you want something done about this digestion of yours (btw it’s not the same as metabolism- you can eliminate quickly and stay slim but it still doesn’t mean that you’re making the most out of your food and assimilating the goodness), the first thing you must do is begin eating consciously.

Easier said than done? 

Nope, it’s very very easy to do. Continue reading for my top tip that works every single time and is actually fun...

But first I’d like to paint you a picture of what happens when you DON’T eat consciously.

 

 

I bet there’s been a time that you’ve taken your sandwich to your desk and swallowed it so fast, you weren’t sure if you even tasted it, let alone felt any satisfaction. 

You certainly were a bit annoyed at yourself for spending money on yet another lunch you don’t remember eating. 

I mean- how did it disappear from your plate? Wait, maybe someone played a trick on you and you haven’t even taken a bite! Mmmm maybe not.

Suddenly you feel bloated. Dissatisfied, irritated and bloated. Awesome combo.

 

What actually happened when you swallowed that sandwich is that it got dumped into your stomach without any warning, without the host having a chance to get the space ready for it, in fact it squashed the host unconscious, confused the whole digestive system so it stopped operating altogether. Your body’s alarm went off to send signals of there being something wrong and the only way it knew to communicate that was by making you bloat.

 

You didn’t respond to those cries so it gave you a headache.

You blocked out the headache with a painkiller so it gave you visible red patches on your neck and breakouts on your chin.

You covered them up with concealer so it gave you extra love handles you couldn’t cover up.

You told yourself that next time you’ll just skip lunch to which you immediately felt an inflammation response.

Now your joints hurt.

WTF? Surely that’s got nothing to do with a sandwich!

And why do you feel so tired when food is supposed to give you energy?

 

Now let’s rewind for a moment and try that again...

You unwrap your sandwich, feeling good within yourself that you got up to go out and buy it, feeling proud that you got at least a little movement into your day.

You start to breathe deeper with that thought of gratitude.

In turn you begin to relax and even get a whiff of the deliciousness you’re about to enjoy.

You begin to salivate.

You take a small bite and you chew chew chew.

Your brain then sends the message to your stomach (the host) that food is coming so it starts to tidy up and pump out the welcoming mat (hydrochloride acid).

The food slides down with joy, lands not in a dry sad desert but a fun pool of digestive juices.

It breaks down effortlessly, without the need for your body to spend any more precious energy, so you feel like you have lots of energy to actually do some work.

Minerals, nutrients and vitamins then spark into fireworks that go straight to the cells which need them most, while the remains take a different route towards easy elimination.

No arguments, no confusion, no need for setting off any alarms, everyone knows their role and they get on with doing their thing so you can get on with doing your thing.

 

 

So next time you’d like scene #2 instead, next time you’d prefer to feel alive, energised, relaxed, bloat free and happy within yourself for eating consciously, try this tip:

Imagine that while you’re eating that sandwich, a hidden camera is projecting your every move onto a National News channel! Your face is on everyone’s screen for millions to watch you eat. 

The Royal family watch the news too, you know :)

 

 

P.S. I touch on the topic of digestion and often discuss it in depth at every single one of my workshops. You can bet that I'll be covering this topic in the next classes 'Easy raw lunches that kids will love' and 'How to eat for beautiful skin'. All classes can be booked via this link: https://tanyasliving.com/collections/workshops-and-events

Guys, brace yourself for all the exclamation marks ahead, this is some seriously exciting news!

But first some FACTS about YOU:

#1  I know you salivate over my posts online (you tell me all the time!)*

#2  I know you love chocolate (you tell me all the time!)*

#3  I know you don't live close enough to us in Chelsea to try everything I make (you tell me all the time!)*

#4  I know you'd way rather eat all the rawsome, GF, DF, RSF cakes for breakfast (if they tasted as good as the overindulgent ones do!)*

#5  I know you wish I could be your personal chocolate elf, rolling you handmade truffles and sneaking them on your desk (you tell that all the time!- in your own language though)*

#6  I know you also love to share and want to give the best, the tastiest, healthiest, creamiest, most decadent treats to everyone you love (that's what you tell me when you've eaten enough dessert yourself!)

#7  I know you love Valentine's Day just as much as I do!*

*If I got you completely mixed up for someone else, go here and make these salad recipes>>

Well my friend, I'm literally about to make all of your dreams come true!

For the first time EVER and only until Valentine's Day (that's next Wednesday 14th February for those that couldn't care less about this Valentine fella, but still reading because of, hmmm, chocolate?) I'm sending out some of my very best treats across all of the UK!

Yes yes UK- you heard!

[Please forgive me, my overseas friends, you've no idea how much I wish that I could post some handmade sweetness your way too, let's first see if they survive the overnight post locally :)]

 

Oh and did I mention that I'm making everything by hand? 

Speaking of which, I have to limit the number of available love balls, truffles, cookies, slices, etc, because you know- 2 hands, 24 hours in a day, a toddler, and all- so order yours quickly!

Go straight to the online store: https://tanyasliving.com/collections/valentines-day-gifts


Bring on Love Day 2018!

Happy Shopping and Happy Valentine's...

 

Notes on delivery:

FREE pick-up option is available. Please come to Tanya's at My Chelsea (SW3 3QX) on the evening of Tuesday 13th or any time on Wednesday14th.

London residents - You can order whole cakes too! (Please see this map to check if your area is covered by our delivery partners). If your order includes a cake, the entire order will be delivered on Wednesday 14th. If your order has no cake, it will be posted by 1st class Royal Mail with the rest on Monday 12th.

UK residents - Please place your order by 10am Monday 12th if you'd like us to mail it that day. We can't guarantee your delivery on or before Wednesday 14th if an order is placed after 10am Monday. Your order will be sent via 1st class Royal Mail and needs to go straight into the fridge as soon as it arrives.

As my baby's birthday was approaching, I've been an emotional wreck for the last month. Anyone else know what I mean?

My little big girl turned Two, just yesterday.

It's weird because when she turned One, I felt nothing.

Everyone was congratulating me on this huge milestone, saying what a big deal it is and how it must feel so incredible to celebrate. 

It didn't.

I know how that sounds. The truth is- I was obsessed with my little girl, but I was still healing from the trauma of birth and the challenges of breast feeding. On top of that, I was still learning how to juggle work and motherhood. I didn't feel in control of anything any more and as all Lake wanted to do was crawl, I was regretting booking a busy crowded restaurant for her 1st birthday celebrations.

This year couldn't have felt any more different.

 

So different in fact, that for a solid month leading up to her birthday on 13th January, I only had to think of my baby turning 2 and tears would well up in my eyes. 

My grateful heart would feel so full, it hurt physically.

Then on her birthday eve, as I reminisced exactly what I was doing to prepare for her birth two years earlier, I was in bits. 

It was as if I was suddenly feeling the collective love of every parent of this world. The love that I never knew existed, so pure, so intense, and so unbelievably unexplainably unquestionably unconditional.

I posted some highlights of her first two years earth-side on social media that night. Have a browse here if you like>>

 

Guys, thank you so much for being here and for letting me share my joy with you.

It literally feels like it is you that I blog for every week (well almost every week) and it means so much knowing that you're reading.

This Raspberry & Coconut cake I made yesterday was of course for my beautiful angel but it was also for you too...

I knew I'd be sharing the recipe with you ASAP, so just know that it was made with EVEN more love, because you were on my mind.

 

Oh and BTW, the cake is vegan, so no dairy or animal products of any kind, but it's also gluten free. Also, I would never use refined sugars, so it feels good to feed it to my child and her little friends till their tummies and hearts are full.

And adults LOVE it too! It's still as moist and sweet and creamy and spongy as your favourite naughty cake. Definitely one to try!

 

 

 

 

 

PLANT BASED RASPBERRY & COCONUT CAKE

 

For the baked cakes

• 1.5 cups extra virgin olive oil (360ml)
• 3 cups coconut palm sugar (375g)
• 1 can coconut milk (400ml)
• 2 tablespoons apple cider vinegar
• 1 tablespoon pure vanilla extract
• 4 cups gluten free flour (I used 2 cups rice flour, 1 cup buckwheat flour, 1/2 cup coconut flour and 1/2 cup desiccated coconut)
• 2 teaspoons bakin powder
• 1 teaspoon baking soda

For the raw icing

• 2 cups cashews, soaked 3-8 hours
• 1 can coconut milk (400ml)
• 1 cup xylitol or erythritol 
• 1/2 cup extra virgin coconut oil, melted
• Juice of 2 lemons
• 1-2 cups desiccated coconut
• 3 punnets fresh raspberries (450g)
• 300g frozen raspberries

Baking Method

1. Preheat your oven to 200 degrees C. Grease three 7.5 inch (19cm) removable base cake tins with some olive oil.
2. Pour olive oil, sugar, coconut milk, cider vinegar and vanilla extract into a high speed blender and pulse till well combined.
3. Sieve the flours, baking powder and soda into the same blender jug and blend on low till fully mixed. I used a heavy duty Dynapro jug from Tribest>> (Alternatively, beat everything in a large bowl using an electric mixer)
4. Divide the batter equally among 3 greased tins. Bake for 30 minutes or until the knife slides out clean when cake is pricked. Cool the cakes completely in their tins (I baked them the night before Lake's party).

 

Icing Method

Rinse the soaked cashews in warm water and transfer to a blender jug (cashews must be warm, otherwise the coconut oil will solidify too fast). Also add the coconut milk, xylitol, lemon juice and melted coconut oil to the jug and blend until runny and smooth.
Pour out about 1/2 cup of the mixture for use later and add 1 cup of desiccated coconut to the blender jug. Blend using a tamper rod. If this mixture is still runny, add more desiccated coconut and continue to add then blend, till the mixture becomes easy to scoop and spread.
Remove all three cakes from their tins and place one onto the cake stand or plate which you'll be using to display the finished masterpiece. Spread the thick icing like pancake batter in the middle of the cake, leaving approximated 1 inch around the perimeter clean. 
Take fresh raspberries, one at a time, use the point of each to slide from edge of the cake towards the icing, until it sticks. Place raspberries side by side, always having the round opening facing out. You should have an assemble resembling a flower.
Take little spoonfuls of the smooth runny cream and carefully pour it on top of the raspberries. Some cream will naturally drip between the berries, but don't overdo it. Sprinkle some frozen raspberries all over the thick icing and gently press on each one until it touches the cake. Spread a little more of the thick icing on top to create an even surface.
Place the second cake layer on top and repeat the steps above.
Place the third cake layer on top and now spread more of the thick icing but in a much smaller circle. Create another raspberry flower and continue to create another flower within it, until you reach the middle.

 

 

 

 

 

 

I'm running nutritional [un]cookery workshops once again and I'm pretty excited about it!

Take a look at what's coming up over the next couple of months and book quickly, these spaces do go fast!

Can. Not. Wait. To see you!!!!

 

 

They're here! 

They're here! 
They're here! 

Nope, not excited about my parents being in London one tiny bit.

Not excited about this weekend either.

Not about David Wolfe's epic masterclass on Sunday where we are the exclusive caterer.

Not about my mum's insanely important workshop on dowsing this Saturday.

None. Of. It.  Ha! Yeah right.  In fact, these are the days I LIVE for!

My parents just landed in Heathrow for the first time in 8 years, which makes it all the more special. Then come Saturday, we will make our way to Central Working in Paddington, where my mum's workshop 'Connection with your Higher Self via dowsing' will take place 2-5pm.

A few of you have been asking about what dowsing even is and how this may be relevant to your life, so I wanted to tell you about what I do with it...

What is it?

If you were to google 'dowsing' you will find lots of reference to a couple of L shaped sticks held with your hands and used to locate a water source.

But man, there is so much more to it! It dates to at least 16th century. Later dowsing was used to locate mines to avoid a particular route. Then it was even used by Albert Einstein, who said this:

"I know very well that many scientists consider dowsing as a type of ancient superstition. According to my conviction this is, however, unjustified. The dowsing rod is a simple instrument which shows the reaction of the human nervous system to certain factors which are unknown to us at this time."

What do I do with it?

In my coaching practice, dowsing helps my clients work out the foods they are sensitive to or whether their stubborn unwanted fat has anything to do with stored childhood memories or perhaps their low energy levels has something to do with the weight of 'evil eyes' brought on by a distant relative. Once we know the cause, we can use the dowsing rod to work out a possible treatment.

For my own personal use, dowsing is a tool I utilise for almost anything.

When we travel, I check whether the fruits I'm buying are organic. If they aren't, I can do a further check on whether they are safe for me and my family (on a recent trip, a pineapple showed up to be 90% safe for me, but only 10% safe for Lake. No doubt, more chemicals were used in agriculture than her tiny clean digestive tract could handle)...

I use a dowsing rod to check whether I'm lacking any minerals and which supplement is necessary. I even take it to a health store and use it to check exactly which brand and type of say Magnesium is required for my body. I then use it to check how many capsules, how many times a day and what duration will be required to take those supplements till my system is stabilised. You get the idea.

Aside from diet, I can use the dowsing rod to confirm that the home we're looking to move to is 100% suitable for my family and if not 100%, then whether the schooling, future capitals gains, bad energy vortex of the land it's on, bad neighbours or poor construction quality have anything to do with why it's not a suitable home for us. 

I can check if I need to run Lake to the doctor, if my bloated stomach has anything to do with what I ate or how I combined the ingredients, if it is safe to travel somewhere, if I should go ahead with the business deal,etc etc etc.

BTW, it's not as straight forward as a Yes or No answer and the art of formulating a question correctly is something that takes time to master. Even interpreting an answer can be tricky, because the answer can be produced against your intuition and turn out to be merely a suggestion for taking a certain route because it is the only way to teach you an important lesson.

This is where my mum, Lena Alekseeva, comes in!

And she's not only here this Saturday to help you receive answers to some of your burning spiritual, diet, wellness, relationship or finance related questions, she is here to teach you how to enquire with the Universe at any time at all.

She will teach you how to use a dowsing rod, how to tune it to your energy, how to formulate a correct question and how to interpret the answer.

Pretty fricken cool.

Go straight here to book your spot or to read more details>>

As for this Sunday, my parents will be with me in York Hall, Bethnal Green, helping to run the Tanya's organic lunch stall at David Wolfe's masterclass. 

If you're yet to discover why this nutrition superfood legend is pretty amazing, just google his name or find how many books he's written or note that he has over 11 million fans on Facebook alone.

To learn more or to book your spot, go here>>


Bring. On. The Weekend!

Hope to see lots and lots of you there,

 

 P.S. Don't forget the code TANYASPLUS to receive a discount to David Wolfe's event.