Grab a copy of the April 2011 issue of Delicious Living Magazine and enjoy my Raw Power cover feature with 6 raw food recipes for a preview of the flavors I’ll be bringing you in my newest East West Fusion raw food book Ani’s Raw Food Asia, available everywhere May 10, 2011.

“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.

This is a recipe I taught during my workshop in Phuket, Thailand, to a packed room full of locals. My raw vegan version of their traditional Thai soup.

Tom Yum Inspired Soup
(serves 4)

TOPPINGS

• 1/4 cup shallot, thinly sliced
• 1/2 cup straw mushrooms, sliced
• 3 tablespoons green chili peppers, chopped, about 3 Thai or 1 serrano pepper
• 1/4 cup lime juice
• 1 Tablespoon Soy Sauce
• 1/4 cup extra virgin olive oil

SOUP BASE

• 2 cups coconut meat
• 1 teaspoon garlic
• 5 medium Kaffir lime leaves
• 1/3 cup coconut oil
• 2 Tablespoons lemon grass, chopped, lower stalks only
• 1 teaspoon sea salt
• 3 to 4 cups filtered water, as needed

GARNISH

• 2 tablespoons cilantro leaves, chopped

Marinate toppings by placing all ingredients into a bowl. Set aside for 10 minutes or more.

Into your blender, place soup base ingredients with 1 cup water. Blend smooth. Add remaining water,  blend to mix well.

To serve, scoop soup base into 4 bowls. Top with marinated vegetables,  and garnish with cilantro leaves.

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.