Mayor Gavin Newsom at SF Green Festival last Saturday. It’s the largest green festival in the country. Mayor Newsom is a long time vegetarian.
The hall was packed for my talk on raw food desserts, nutrition, and overall well being. I demoed my famous Chocolate Raspberry Ganache Cake and Spiced Blueberry Cobbler, recipes from “Ani’s Raw Food Desserts”. There was a feeding frenzy over the sample tastes of the desserts, and they were delicious!
Read more about the SF Green Fest on VegNews Magazine’s blog.
Matthew Kenney’s done it again! This time in Oaklahoma City with his partner Dara Prentice. This amazing duo has opened the 1st accredited Culinary Academy for Raw Living Foods, along with a restaurant where you can enjoy Matthew’s amazing food.
Join me, Matthew, Dara, and other folks from our community on Oct 3, 2009 in OKC at 105Degrees for a day of talks, demos, dinner, and celebration!
•Philip McCluskey (weight loss)
Read the article in the Asian Reporter on my talk and book signing for Ani’s Raw Food Desserts at Powell’s Books in Portland, OR last Sunday evening. It was a great turnout, and I was super happy to have so much support from the community in Portland. It was also 90 degrees and gorgeous that day too.
Mango Sorbet-Macaroon Tartlets
•2 cups shredded coconut
•2 cups chopped frozen mangoes
To make the tartlet shells, line 4 small tartlet or brioche cups with plastic wrap. Scoop about 2 tablespoons of the crust into each. Using your fingertips, firmly press the crust into the tartlet cup, leaving a cavity in the center to hold the sorbet. Place in the freezer to firm up for at least 30 minutes or more.
To make the mango sorbet, combine the mangoes, water, and agave syrup in a high-speed blender and blend until smooth. Serve immediately. Or, for an icier, more solid texture, scoop into a container and place in the freezer for an hour or more.
To make the mango sorbet in an ice cream maker: Chill the mixture in the freezer for an hour or so, then scoop into the ice cream maker and follow the manufacturer’s instructions.
To serve, scoop 1 tablespoon mango sorbet into each tartlet shell and serve immediately.
The tartlet shells will keep in the freezer for many weeks. The assembled tartlets are best enjoyed immediately, but will keep in the freezer for several weeks. Thaw for 5 to 10 minutes before eating.
– Recipe from Ani’s Raw Food Desserts
Check out photos from the wonderful book launch party VegNews Magazine threw for Ani’s Raw Food Desserts. It was the best party ever, and people drove for hours to be there. These 2 lovelies had driven up from LA to SF to be at the party with me. How lucky am I? I spoke for about 30 minutes on how I live eco green, and tips for eco entertaining.
I’ve partnered with Superfood leaders Essential Living Foods to bring you the world’s first ever raw food Ready Mixes.
It can be expensive to buy pounds of ingredients all at once, so I’ve created my Ready Mixes which offer pre-measured, smaller quantities of ingredients to make just one batch. The kits are still being tweaked and perfected, but for now, you can get them online only.
Wheat and dairy-free, gluten and refined sugar-free, organic, all superfood ingredients. Eating these desserts can help you loose weight while looking and feeling great!
My proprietary, Award-Winning Chocolate Kits are only available here online. Here’s the 2 Ready Mixes, you can order direct from Essential Living Foods:
1) Ani’s Gourmet Ready Mix Superfood Chocolate Kit
2) Ani’s Raspberry Ganache Raw Chocolate Cake Mix
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