While I’m packing my bags to this year’s Soul Adventures Retreat in Ecuador, I’m planning something that I’ve missed more than anything while running a super busy and growing raw food cafe. I’m going to hold my first workshop in months!

Tanya’s Cafe have partnered up with the incredible Lalani & Co, a family run tea company founded out of a love of single-batch teas. We both believe that organic is best, that desserts can be delicious and healthy at the same time, that tea and cake were meant for each other and that more people are ought to know how to make raw delicacies and pair them with earth’s most precious leaves.

Come to Tanya’s Café this Wednesday 8th October to learn:

-What sweeteners and ingredients are available in a raw food diet.

-How to produce natural colourings. -Simple rules for gorgeous presentation.

-What teas are an ideal match for what desserts.

-The craft of making the most decadent matcha marble cheesecake, superfood brownies and a cream cheese frosting carrot cake.

-Indulge in guilt-free sweets together with carefully paired teas, while you learn the making of each.

WHERE |  Tanya’s Café, myhotel Chelsea, 35 Ixworth Place, SW3 3QX, London

WHEN |  Wednesday 8th October 3pm-5pm

FEE |  £45pp, includes all ingredients, desserts, teas and take away materials. As a bonus- if you’d like to stay on- you can enjoy any of our Superfood Cocktails at 50% off!

Spaces are limited to 15 only, so book via PayPal below or call www.TanyasCafe.com on 0207 225 7538.

Update:

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.

I had quite the honour to be invited to speak at yet another VegFest event last weekend. This time in Brighton, where it originated.

It’s a pretty good sign that your message needs to be heard when there are people sitting on window sills, standing up at the back and staying till the very end of the lecture even when the room is boiling. Needless to say I was humbled by the experience and grateful for all the connections afterwards too.

But that wasn’t even my favourite part! What was my fave is checking out all the stalls, learning about incredible conscious companies doing incredible conscious things and errr… eating!

So many delicious things to taste and buy, but the highlight for me was the most decadent, creamy, soft and buttery raw chocolate truffles from Cashew Catering.

I couldn’t possibly leave without quizzing the lovely CC people on what went into their tastiest truffles and amazingly, they shared their secrets with me! First thing I did once I got home was get cracking with my own version of the dreamy aftertaste and my GAWD!! Well you’ll just have to try this for yourself…

[Oh and if you’d rather buy these online, Cashew Catering can package them up and send them your way. Do it!]

THE IMPERFECTLY PERFECT RAW CHOCOLATE TRUFFLES

For the soft filling
1 + 1/2 Cup Coconut oil, gently melted
3/4 Cup Coconut palm sugar, powdered
3/4 Cup Cacao powder
15 Drops Butterscotch or Hazelnut medicine flower extract
Pinch Himalayan salt

For the chocolate coating
Basic raw chocolate recipe
Tea leaves or rose petals to garnish

1. Gently melt the coconut oil in a double boiler.
2. Add the palm sugar and the rest of the ingredients, stirring well.
3. Line a tupperware box (I used a 14 x 14 cm container) with cling film and pour in the truffle sauce.
4. Transfer to the fridge and let it set for 3 hours. If in a hurry- freeze for 30 minutes.
5. Peel off the film and chop up the hardened chocolate block into uneven chunks. Transfer back to the fridge/freezer while preparing the chocolate coating.
6. When your chocolate coating is melted and well stirred, place a truffle chunk onto a fork and while holding it over the bowl containing the liquid coating sauce, spoon some of it and pour over the chunk, making sure to cover all sides. Sprinkle rose petals while still wet.
7. Place each ready truffle on tin foil, so it is easy to peel off afterwards and transfer to the fridge to set for 15 minutes.
8. You can eat straight out of the fridge, but to get the full soft/ decadent/ creamy truffle experience- take them out of the fridge to soften for one hour, keeping at room temperature and out of lit areas.

If you wanted to do even more with your truffles, spoon some Coconut Manna onto each chunk, add a frozen raspberry, then coat with chocolate! Or better yet, come to our Raw in Chelsea SupperClub on April 10th to sample these for yourself...

I don’t actually mean that our wedding was a cyclone, rather there was a roof-blowing-tree-breaking-wave-crashing cyclone on the one day, which we picked to get married.

It was quite spectacular really.

All day before the ceremony began, we had messages coming through trying to make us feel better about the weather and friends all around kept asking how we could be so calm, when outside was everything but calm. But it’s as though we didn’t understand the question…

I am lucky to be married to a wise man, who also believes that everything is as it should be, who goes with the flow and for whom a storm means just one thing: epic surf the next day. And anyway- all we’ve been hearing months before we even said our “I do’s” is how much luck a rainy wedding day brings to a married life, so we both decided that a cyclone must mean that this luck is multiplied tenfold.

Then just like that- the rain stopped for a while to give us a wee window of opportunity for beach photography (above) and the only person that was nearly as crazy as us to be out happened to be a woman, which we can only describe as an angel with a message. She walked past to tell us that she also got married on the stormiest day NZ has seen in years, when everything was flying and crashing and the skies were dark. Then she went on to tell us that she married her soulmate and best friend and that their life together is the most wonderful thing. That was 38 years ago apparently.

If you don’t know Elliot yet, I’d love for you to meet him! He, as well as my trusty sidekick and best friend Britney, are organising the next SupperClub with me! Join us at 6:45PM Thursday April 10th for a seven-course artisan raw meal, which will also include superfood cocktails.

Early bird tickets will be gone in 24 hours, so get yours here now>>

A thousand kisses from New Zealand,

Mrs Maher

"I came to kick-start my health and learned far more than I imagined. I'm ready to make some changes now"- Jay

"Amazing day, I'm so grateful. I loved everything about it. Much more than I expected. I will highly recommend this class. Thank you." -Francesca