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raw food pineapple icebox dessert

A Raw Food Pineapple Icebox Dessert

Pineapple Ice Box  Dessert
(fills one loaf pan to make about 8 servings)

Crust

  • 1 1/2 cups cashews
  • 1 vanilla bean, scraped
  • 2 Tablespoons honey or agave syrup

Filling

  • 1 1/2 cups cashews
  • 1/3 cup honey or agave syrup
  • 1/4 cup coconut oil, liquid
  • 2 1/2 cup cored and chopped pineapple

Make crust by processing cashews into small pieces with vanilla. Add honey, and process to mix well.  Sprinkle half of the crust mixture into bottom of a loaf pan,

To make filling, in high-speed blender, blend cashews with honey or agave and liquid oil into a smooth cream. Into a mixing bowl, toss cream with pineapple to mix well. Scoop into loaf pan.  Top with remaining crust, and gently press down.

Freeze dessert overnight  or until frozen.

thai spring rolls

Thai Spring Rolls with Almond Dipping Sauce

Thai Spring Rolls with Almond Dipping Sauce
(makes 4 servings)

Thai Dipping Sauce

  • 1/4 cup olive oil
  • 4 kaffir lime leaves
  • 1 Tablespoon Nama Shoyu
  • 2 Thai red chilies, to taste
  • 1/2 cup + 2 Tablespoons  raw almonds
  • 1 lemon’s juice
  • 1 cup water,  as needed

Fillings

  • 1 zucchini, julienne
  • 1 cup mung bean sprouts
  • 1/2 bunch basil, de-stem
  • 1/2 bunch cilantro, de-stem
  • 1/4 bunch mint, de-stem
  • 1-2 Thai chili, finely chop

Wrapper

  • 3 large collard green leaves, de-stem and half

To make dipping sauce, place sauce ingredients into your blender, adding water as needed. Blend smooth.

To wrap, place leaves onto flat surface. Layer with fillings, and roll.

Serve with dipping sauce.

berries and kefir

berries and coconut kefir kream

One thing we need more of in the USA are cultured foods. In Korea, we have fermented and probiotic rich pickles like kimchi and sauerkraut, which aid our digestion while helping rebuild healthy bacteria we’ve destroyed through stress and antiobiotics. Fermented raw foods are the highest form of living foods. The probiotics and friendly bacteria predigest this food for us.

For breakfast today I enjoyed local organic blueberries topped with a kream i made by blending coconut meat with water kefir.

To make your own kefir kream, just scoop the meat from 2 Thai baby coconuts into your blender. Add about a 1/4 cup of your water kefir, and blend to mix smooth. Scoop kream into a container, leaving at least 1/3 of the container empty. Don’t fill up all the way, it needs room to expand.

Cover kream, and leave out (I leave it on top of my fridge where it’s warm) overnight to ferment. You can see how the fermentation creates bubbles in the kream, below.

kefir kream

kefir kream

Store in your fridge, and enjoy on salads, soups, as a dip, in smoothies, and on fresh fruit as you would any yogurt.

This recipe is in my new book, Ani’s Raw Food Essentials. (available everywhere April 1, 2010)

Garden Pate Filled Collard Rolls

Garden Pate Filled Collard Rolls

Ani’s Garden Pate
(makes about 4 servings)

  • 1 cup almonds
  • 1 1/2 cup celery
  • 1 tsp ginger
  • 1/2 tsp garlic
  • 1/4 cup carrots
  • 1/8 cup onion
  • 1/4 cup raisins
  • 1/4 tsp sea salt
  • 1 tbsp olive oil
  • 1/2 tbsp lemon juice

Place all ingredients into your food processor, then process to mix well. Wrap a few tablespoons of pate inside a collard leaf with a sheet of nori.

Eat with your hands!

delicious living magazine

My recipes for Cobbler Crumble Topping and also my Fresh Taco Wraps ranked numbers 4 & 5 for Delicious Living Magazine’s Top 10 Gluten-free Recipes of 2009.

Read more about the 2009 Top 10 at Delicious Living.
Read my original article Classy Raw Cuisine with 7 recipes in the July 2009 issue of Delicious Living Magazine.

grocery in Bali

grocery in Bali

It’s rainy season in Bali, so it downpours buckets of rain for 20 minutes to a couple hours almost every day. It’s warm, so I don’t mind it. On my first rainy day, I decided to visit a local grocery store, where I found a new fruit called salak. It grows on palm trees.

selak

salak fruit

This is salak. It has a brown snakeskin that’s really thin. You peel it away to find what looks like garlic cloves inside. These pods of fruit contain a small seed, and taste sweet and tart at the same time.

selak peeled

peeled salak fruit

The meat of the salak fruit is not juicy, but rather dry and firm. It has a texture similar to a pear, but not as firm and crisp, smoother in texture, and dry. Interesting texture and delicious flavor.

rambutan

rambutan fruit

This brightly colored, hairy fruit is a rambutan. I love lychees, and the rambutan is very similar in texture and flavor. Rambutan is very cheap in Bali. I  bought a big bag for about 50 cents. The rambutan, even at the grocery store, is always covered in crawling ants. I guess this means there’s no pesticides on the fruit, a good thing.

Here in hot, muggy Bali, I live off fresh tropical fruits (durian, salak, rambutan, mango, papaya, pineapple, and banana), and enjoy only occasional greens when I find them. Back home in the States, I had been cutting back on my sugar intake over the past several months. I was concerned about eating so much fruit. But, my body is thriving on this raw food fruit diet. Combined with swims in the warm ocean, walking everywhere, and the sunshine, all this fruit is making my body leaner. I like this effect.

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)
•Karen Knowler (UK raw coach)
•Tim VanOrden (Running Raw Project)
•Anthony Anderson (raw model)
•Hope Ferdawsian (Physicians Committee for Responsible Medicine)
•Courtney Pool (Tree of Life, Gabriel Cousens)
•Penni Shelton (raw coach)
If you’re anyplace near OKC on Oct 3rd, I hope to see you at this amazing celebration at 105Degrees.

 

Watch my latest episode on Supreme Master TV satellite network. I’ll show you how to make superfood raw chocolate candies and raw chocolate dipped strawberries and bananas, sprinkled with goji berries and hemp seeds.

Liquid Chocolate, page 74

•1 cup cacao butter, melted
•1/2 cup cacao powder
•1 Tablespoon mesquite powder
•1 teaspoon maca powder

 

       

Read a review of Ani’s Raw Food Desserts at Tasting Table LA.

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