Two of my recipes are included in the 2009 Food & Wine Cookbook.
I love this recipe for Zucchini Noodles with Raw Tomato Marinara. Super easy to make. Just blend tomatoes and herbs with some lemon to add that tart flavor of cooked tomatoes and a date for added sweetness. Serve marinara over thinly sliced zucchini ‘noodles’ for a wheat free, low calorie, raw food pasta dish that will help you loose weight and feel great too.
This delicious Raw Sweet Corn and Cashew Chowder is made by blending fresh corn with cashews for creaminess, a splash of olive oil for rich smoothness, and fresh cilantro for brightness.
Tags: 2009, ani phyo, Ani’s Raw Food Kitchen, annual, california, cashews, chowder, cilantro, cookbook, corn, dairy free, food and wine magazine, garlic, Gluten Free, herbs, live food, living foods, low calorie, natural, noodles, olive oil, organic, pasta, raw food, raw foods, recipe, soup, sugar free, tomatoes, Vegan, Vegetarian, weight loss, wheat free, whole food, Whole Foods, zucchini