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This recipe offers another great way to enjoy greens, and boy do I love dehydrated salad! As a matter of fact, that was exactly how I first discovered Kale Chips, back in Portland, OR, in 1995 or so. After a big catering gig, I had so much marinated kale salad remaining, it would have been a shame to throw it out. Usually, I feed leftovers to Kanga, my pooch, but too much kale’s been known to make her poot (stinky!). Instead, I put all the salad into my dehydrators, and was stoked by what I found the next morning! Kale Chips!! It makes me happy to see Kale Chips have gone mainstream today. Finally, a healthy snack enjoyed by the masses!

The texture of these chocolate coated collard leaves is much like the texture of dried cashew cheddar, from my traditional Kale Chips on page 110 of Ani’s Raw Food Essentials. (Signed copies of Ani’s Raw Food Essentials are available at GoSuperLife.com). Delicate mouth feel, and amazing flavors.

Thanks to everyone for being patient with me, waiting for me to post this recipe after I’ve completed my next book! Enjoy xo

Chocolate Collards

  • 1 cup celery, chopped
  • 1 cup cashews
  • 1/4 cup cacao powder
  • 2 Tablespoons agave syrup, or your favorite syrup sweetener
  • 2 Tablespoons mesquite
  • 2 TTablespoon cacao nibs
  • 1 Tablespoon olive oil
  • 1 bunch collard greens, destem, cut each leaf into 2 halves
In high-speed blender, blend all ingredients (except collards) until smooth.
Place collard half leaves into a large bowl, pour chocolate sauce over leaves. Coat each leaf completely.
Place leaves in dehydrator at 104 degrees. Dehydrate for 4 to 6 hours, until dry.

 

It was Kanga’s 8th ‘birthday’ and also our anniversary on Labor Day. Each year, I make my darling pooch a heart shaped cake (you may have seen the photo from last year’s birthday on page 301 of Ani’s Raw Food Essentials). This year, the cake was made with sunflower seeds and a few Medjool dates. Kanga was so eager to eat it, she got green birthday candle wax on the tip of her nose….so cute!

In a blink of an eye, the cake was gone! And, I wonder if you can guess who’s in the background with her ‘magic’ tatoos….hint….London and the UK.

For our birthday ladies’ luncheon, I made Jicama Rice, Mexican style by processing Jicama, then adding chopped red bell peppers, onion, corn kernels, cilantro, and a pinch of sea salt. Recipe below…. It was a lunch of British guests, one of whom is a celiac. That means she needs to avoid wheat gluten. I love that about the raw food diet, it’s free of wheat, gluten, refined sugar, dairy, and guilt!

I had made myself a beet, parsley, lemon, and cucumber juice earlier that morning, then mixed in the beet pulp with a sunflower pate. I used this pate to stuff poblano peppers, then dehydrated them for a few hours to soften. For a sauce, I blended a simple tahini with lemon juice, salt, splash of water.

This was the dessert my lovely friend Kate Magic made us for dessert! It was made with figs, cacao, coconut, and lucuma…and it was incredible! But this was one course poor Kanga didn’t get to try (dogs and cacao don’t mix well…chocolate).

Jicama Mexican Rice
makes 4 servings

  • 4 cups jicama, peel, dice
  • 1/2 cup onion, yellow, chop
  • 1 cup corn kernels
  • 1 cup red bell pepper, dice
  • 1/2 cup cilantro, chop
  • 1/2 jalapeno pepper, chop, to taste (about 1 tablespoon)
  • 1/8 teaspoon sea salt
  • 2 tablespoons olive or hemp oil, optional

Place jicama in food processor, process into small bits. Be careful not to over process. Scoop into mixing bowl. Add remaining ingredients, toss to mix well.

Kanga’s Birthday Cake
1 serving

  • 1 cup sunflower seeds
  • 1 cup medjool dates, pitted

Place sunflower seeds in food processor. Process into small pieces. Add pitted dates, and process. Sunflower will stick together and bind into a cake ‘dough’. Form dough into heart, and serve.

Note: Sweets should be served in moderation to dogs, as to humans as well.

If serving to humans or to mix up variations to this recipe, try adding in sea salt, vanilla, cacao / carob, and or  goji berries.

I made several smoothies in San Diego on FOX TV including an Almond Buttered Banana Freeze.

Watch my 6-minute video segment here.

Almond Buttered Banana Freeze + Açaí
Recipe (adapted from Ani’s Raw Food Essentials)
Makes 4 servings

Almonds provide calcium, protein, and vitamin E, bananas are loaded with potassium, and açaí is full of antioxidants and healthy omegas. This easy smoothie is a great post workout fuel – it helps increase circulation and blood flow to stressed muscles, while building lean tissue.

  • 2 bananas, sliced
  • 1/4 cup raw almond butter
  • 1 tbsp raw cacao powder
  • 3 to 4 cups Organic Sambazon Açaí Juice

Combine the banana, almond butter, and organic Sambazon Açaí Juice in a high-speed blender and blend until smooth. Best served immediately, but will keep for a couple days in the fridge.

I’m using my favorite blender, the Personal Blender. It costs about $69, and you can find more about the Personal Blender and find organic ingredients at www.GoSuperLife.com.

A book trailer for Ani’s Raw Food Essentials for a naturally effervescent probiotic drink called Water Kefir from page 56.

This healthy drink is simple to make using water kefir grains that you can purchase online. I include resources in my book, and recommend going straight to the source for the living grains. Avoid the processed, dried, packaged grains because they are not as vital as the living grains. Plus, the dry grains only brew maybe three batches before you have to go and buy more dried grains again.

It takes just 48 hours to brew Water Kefir, and it’s full of friendly bacteria for building healthy intestinal flora. It helps me with digestion, assimilation of nutrients, and elimination. I enjoy Water Kefir with and after meals to help with digestion. I drink a cup on an empty stomach before bed to balance my intestinal flora.

In this video, I use a variation of the recipe in my book.

Water Kefir
Note: avoid metal. Metal damages probiotics and water kefir grains. Use only plastic spoons, measuring cups, and glass jars.

  • 4 cups filtered water
  • 1/3 cup organic cane juice crystals (sugar)
  • 1 Tablespoon turbinado (brown)
  • 2 pieces ginger
  • 3 slices dried pear (unsulphured)
  • 1/4 cup water kefir grains

Place water into a glass jar. Add sugars, ginger, pear, and stir. Add grains. Close lid, and store in cabinet for 48 hours to brew.

Pour brew through a plastic sieve to catch the grains. Remove ginger and pear. Store brew in glass bottles at room temperature to increase vitamin B levels. Or, store in fridge to chill.

Start your next batch immediately.

ani's raw food essentials kefir

spencer christian ani phyo janelle wang san francisco california

On Day 3 of my SF book tour, I visited the vibrant Spencer Christian and beautiful Janelle Wang for a return appearance on their afternoon talk show The View from the Bay. Spencer already loves raw vegan foods, and this visit, we may have won Janelle over to our side with my Jap Chae Korean No-Cook Stir Fry Noodles and Berry Kream Tartlets. (The recipes follow below).

Watch video of my TV appearance here.

makeup ani phyo raw food essentials

It’s always fun to be made up by a professional make up artist. Skye said she’s been working weeks without one day off. A perfect candidate for the raw vegan diet. ani phyo raw food

Abbeba kicked off this show with her dehydrated crackers and salsa. I like to remind folks raw dishes like guacamole, salsa, gazpacho, and salads are already popular, so raw foods really aren’t that much of a stretch from what we’re already eating.teen ani phyo raw food

I met this pretty teen last year on my Ani’s Raw Food Desserts tour. She seems to have grown a foot or more, and has the coolest parents. Her pops brought her to the Ferry Building for my talk on Saturday, and her mom brought her to the TV station. She’s thriving on raw, and is continuing to convert and inspire her friends. What an inspiration.

The 2 recipes I made on air were for my Jap Chae, page 224, and Custard Tartletts, page 267. Jap chae is one of my favorite Korean noodle dishes, and it’s traditionally made with rice noodles.  This recipe was inspired by my mother, who pointed out how similar kelp noodles are to rice noodles.  Mom helped me figure out how to season my noodles with pretty much the same ingredients as the cooked version.

Watch video of my TV appearance here.

JAP CHAE – Korean No-Cook Kelp Noodles with Vegetables
(page 224, Ani’s Raw Food Essentials)

  • 1/2 cup thinly sliced onion
  • 1 cup sliced shiitake mushrooms
  • 1/2 cup julienned carrot
  • 2 tablespoons sesame oil
  • 1 (12-ounce) package kelp noodles
  • Soy sauce (Nama Shoyu is unpasturized)

Place the onion and mushrooms in a large mixing bowl and toss with salt or soy sauce until mixed well.  Nama Shoyu is a raw unpasturized soy sauce, and Bragg’s Liquid Aminos is a live food. Another wheat free soy is tamari, if you prefer that. Set aside for at least 15-20 minutes to marinade and soften.  Add the carrot and sesame oil.  Mix well.  Add the noodles and toss to mix well.

Custard Tartlets
(page 267, Ani’s Raw Food Essentials)

CRUST (food processor):

  • 2 cups nuts
  • 1 teaspoon salt
  • 2 cups pitted dates

CASHEW KREAM (blended)

  • 1 cup cashews
  • 1 tablespoon vanilla extract
  • 1/2 cup water

TOPPING

  • whole fresh berries

To make crust, add nuts and salt into your food processor, and process into small pieces. Add dates to bind together your batter.

Line tartlet pan with plastic wrap. Press 2 tablespoons of the batter into pan. Remove tartlet crust, and place on plate.

Make kream by blending cashews with vanilla and water until smooth.

Scoop into tartlet crust. Top with fresh berry, and serve.

We’re offering a special on raw cashews and kelp noodles this month in celebration of my newest book. For organic ingredients and my favorite kitchen tools, visit my estore at: www.GoSuperLife.com

wild rice ani phyo raw food essentials

Wild rice is actually a grass, not a grain. It’s an aquatic seed that’s found mostly in the upper fresh water lakes of Canada, Michigan, Wisconsin, and Minnesota in North America.  It’s a great source of protein, minerals, B vitamins, folic acid, and carbohydrates. I enjoyed wild rice the other morning to help fuel my cardio workout later that day.

I like to soak wild rice in at least double the amount of water for 2 or more days. Rinse and change soak water at least 2 to 3 times each day. Soaked wild rice will never get as soft as when it’s cooked, but that’s what I love about it. It has a chewy, hearty mouth feel that’s really satisfying, especially when my body’s craving some complex carbs.

This simple, quick, delicious recipe is made with just a handful of ingredients. Personally, I leave out the oil and salt. But it will bump up the flavor profile if you choose to add it in.

Sprouted Wild Rice with Corn and Tomato
Makes 2 servings

  • 1 1/2 cup soaked wild rice (started with 1 cup + 2 cups soak water)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup corn kernels
  • 1/2 teaspoon garlic, minced
  • 1/2 teaspoon jalapeno pepper, deseed, dice, to taste
  • 3 tablespoons cilantro, chopped
  • 1 tablespoon olive oil, optional
  • 1/4 teaspoon sea salt, optional

Place all ingredients into a mixing bowl. Toss to mix well.

Will keep for 3 days in fridge.

ingredients raw food ani phyo

Here’s a super fast and easy recipe I made the other day when I had very little time to eat, but needed a break from my computer for a few short minutes. I didn’t feel like a green salad, and wanted something a bit more substantial.

Zucchini noodles tossed with diced tomatoes and avocado with a touch of garlic, rosemary, and oregano for an Italian flavor. This is delicious and beautiful.

raw vegan noodles

Simple Rosemary Oregano Noodle Salad
Makes 1 serving

  • 1 cup zucchini noodles, from about 1/2 zucchini, spiralized
  • 1/2 cup diced tomato
  • 1/2 cup diced avocado, peeled and seeded
  • 1/4 teaspoon minced garlic
  • 1/8 teaspoon rosemary, dry
  • 1/4 teaspoon oregano, dry
  • 1/2 teaspoon lemon juice

Place all ingredients into a mixing bowl. Toss to mix.

To serve, transfer into bowl. Garnish with 1 tablespoon hemp nut.

Enjoy immediately.


Arame Sugar Snap Pea Salad Raw Food Ani Phyo

I love my raw food sea vegetables for chlorophyll, vitamins and minerals from the ocean, iodine, and all things good for my health. Iodine works with our thyroid to help regulate our metabolism. Plus, I just love how sea vegetables taste. They’re naturally ‘salty’ from potassium rather than sodium. They’re a great add-on to any dish, and also make for a great recipe all on their own. I enjoy nori pretty much daily, wrapped up to hold my favorite fillings….like this arame salad.

Super fast and easy to make, this is a great recipe for when I’m short of fresh ingredients in my house. Seaweed is dried and shelf stable, and  I always have hijiki, arame, and nori on hand.

My new favorite spice is yuzu paste. Found at Japanese markets, the paste is made with an aromatic, sour Asian citrus fruit (yuzu) that’s highly salted with spicy chili added to the mix. It has a pungent flavor with kick of spice and salt, and I like to add a tiny bit of it to some recipes, like this one. If you can’t find yuzu paste, you can just use pinches of salt and chili pepper instead.

The following recipe is super simple, easy and fast to make. It’s how I feed myself on busy days when I don’t have time to spend in the kitchen. I hope you’ll enjoy this. If you want to make it more complex, try adding in a bit of garlic, ginger, and sliced green onions too.

Arame & Sugar Snap Pea Salad
Makes 2 servings

  • 1 cup arame, soak for at least 1 hour in double the amount of filtered water
  • 1 cup sugar snap peas, sliced diagonally
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons toasted sesame oil
  • 1/4 teaspoon yuzu paste, to taste, or pinches of sea salt

Squeeze all excess liquid from soaked arame. Place into clean mixing bowl with sugar snap peas.

In another small bowl, whisk together vinegar, oil, and yuzu. Mix dressing into bowl with arame and snap peas, toss well.

Serve immediately.

Will keep for 1 day in fridge.

raw tomato chili ingredients ani phyo raw food taco nut meat

Here’s a sneak peak into one of my favorite recipes from my new book, Ani’s Raw Food Essentials (available June 1st). We shot this recipe last Thursday for TV, cable, and web.

I’ve been craving raw Tomato Chili the past few days, so I made sure to pick up some beautiful tomatoes, bell pepper, and fresh oregano at the farmers’ market. When I went to make this last night, I realized I had run out of chili powder, so I used chipotle powder instead. It turned out spicy hot. To help cool it down, I made a batch of raw Taco Nut Meat, which helped a bit, but not enough. So then I added some Cashew Sour Kream, and that helped. It was delicious, and energized me to write late into the night.

raw food tomato chili taco nut meat ani phyo raw food essentials

This recipes is simple and quick to make. I enjoy the mediation of chopping with my knife. But you can also just place ingredients into your food processor and let it do the chopping for you for an even shorter prep time.

Tomato Chili with Taco Nut Meat
(from pages 145-146 of Ani’s Raw Food Essentials)
Makes 4 servings

TOMATO CHILI

  • 3 cup tomatoes, chop
  • 1 cup red bell pepper, chop
  • 1/4 cup celery, chop
  • 1/4 cup yellow onion, chop
  • 1/3 cup mushroom, chop
  • 1/3 c corn kernels
  • 1 teaspoon garlic, mince
  • 1 – 2 teaspoon chili powder, to taste
  • 1 teaspoon cumin, powder
  • 3/4 teaspoon oregano, fresh or dry
  • 1/4 teaspoon sea salt, to taste

Place all ingredients into a large mixing bowl, toss to mix well.

Place half of your mixture into your food processor or blender and puree. Scoop back into bowl with mixture and toss to mix well.


NUT MEAT TOPPING

  • 1 cup walnuts
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon cumin, powder
  • 2 teaspoons coriander, powder
  • 1 teaspoon bragg’s or nama shoyu, or 1/4 teaspoon sea salt, to taste

Place all ingredients into your food processor, and process into small pieces.

To serve, scoop raw Tomato Chili into bowls. Top with Taco Nut Meat. Enjoy.

Tomato Chili will keep for 1-2 days in fridge. Taco Nut Meat will keep for a week or more.

ani's raw food essentials

ani's raw food essentials



“Ani’s Raw Food Essentials” is now available in soft cover, as of May 1, 2012!

In this book, I break down recipes to the simplest of ingredients. Then, I show you how to build from there to make variations and different flavors. I hope you’ll enjoy my new raw food book! Can’t wait t hear what you think about it.

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