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One of my favorite foods is cabbage because it’s super versatile, has hardly any calories, is free of wheat and gluten, is great for digestion, and is beautiful in color (purple and green). It tastes awesome in salads, gives us valuable probiotics as pickled sauerkraut, plus it works perfectly as a “shell” to be stuffed with yummy fillings to make a delicious hand held treat. I’m currently reintroducing heart-healthy fats into my diet from flax and chia seeds (omega-3), some nuts (vitamin E and antioxidants), and olives to keep my skin supple and moist, especially now that autumn is upon us. I picked up a bunch of avocados at the Farmers’ Market, but am disappointed they didn’t make it into my bag!

Today, I filled up a red cabbage shell with Chiffonade green cabbage. Watch our “How to Chiffonade” video I shot for Vegetarian Times Magazinehttp://www.vegetariantimes.com/video/10). Please watch on the Vegetarian Times website to help generate viewer numbers. Thank you!

I’m also embedding it below from my own YouTube channel:
Ani’s Raw Food Asia + Vegetarian Times Magazine: How to Chiffonade

I first filled up my purple cabbage shell with Chiffonade green cabbage. Next, I layered on a Black Olive Tapenade, from Ani’s Raw Food Kitchen, page 155,  and Candied Onions, inspired by my Buckwheat-Battered “Fried” Onion Rings, from page 116 of Ani’s Raw Food Essentials, plus I added maple syrup to sweeten the onions. I then topped it all with artichoke hearts, and would have added avocado, if I had some on hand.

Black Olive Tapenade
makes 4 servings

  • 1/2 teaspoon garlic, minced, about 1 clove
  • 1/2 cup black olives, pitted
  • 1/2 cup green olives, pitted
  • 1 to 2 tablespoons extra virgin olive oil
  • 1 tablespoon thyme, fresh
  • 1 teaspoon rosemary, fresh
Place all ingredients into food processor, mix well.
Will keep for a week or longer stored in fridge.

Candied Onions
makes 4 servings 

  • 4 cups thinly sliced sweet onion, about 1 whole
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons tamari or nama shoyu (raw soy sauce), to taste
  • 1 tablespoon agave or maple syrup, to taste

Place all ingredients into mixing bowl. Set aside to marinate and wilt for at least 10 minutes. Add syrup to your liking. I choose to make this sweet! Squeeze excess liquid before using.

Will keep for several days in fridge.

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.

 

delicious living magazine, raw food, raw power, ani phyo, recipe, article, feature, cover

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 Asia, Ani Phyo, raw food, feature, article, recipes, delicious living magazine

Ani's Raw Food Asia, Ani Phyo, raw food, feature, article, recipes, delicious living magazine

Ani's Raw Food Asia, Ani Phyo, raw food, feature, article, recipes, delicious living magazine

Ani's Raw Food Asia, Ani Phyo, raw food, feature, article, recipes, delicious living magazine

A super easy salad to make, this is my go to when traveling. Made by massaging avocado into torn leaves of kale and then adding a squeeze of lemon to soften the leaves, and then tossing in sprouts.

Full of vitamins, minerals, chlorophyll, and antioxidants to combat travel stress (including time zone changes, sitting on airplanes, and living in hotel rooms) while boosting my immune system. I carried this yummy creation onto my last flight from NJ to LA, and took it with me to Las Vegas for my raw food debut at ACAM’s medical conference at the Paris Hotel last week, where they served up 5 of my raw food vegan recipes to over 500 doctors!

Kale, Avocado, Sprouts
Makes 2 servings

  • 1/2 bunch of kale, de-stem, and tear leaves into bite sized pieces
  • 1 avocado
  • 1 lemon’s juice
  • 1 container of sprouts, any type
  • sea salt, to taste

Into large mixing bowl, place kale and massage with avocado. Squeeze lemon juice, and massage. Add sprouts and salt, if using. Massage and toss to mix well.

Will keep for several hours at room temperature. Store in fridge for a day or 2.

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.

Cauliflower Mash Raw Food Recipe

Cauliflower is one of my favorite vegetables, and it was abundant at the farmers’ market today. So, I picked up a big, beautiful head to whip up my mash for dinner. Cauliflower comes in white, green, and purple varieties, and works wonderfully processed into a mash. This is my version of mashed potatoes. Cauliflower has a kick to it, which I love. But if it’s too strong for you, try the following trick:

To soften the kick of raw cauliflower, process on it’s own first with 1 cup of filtered water. Strain through a cheese cloth or nut milk bag. Some of the pungent flavor will run off with the water. Or, you can also substitute with broccoli, which is much milder.

Serve with a gravy on it’s own, or alongside your favorite recipe(s).

cauliflower mash ani phyo raw food

Cauliflower Mash
Makes 4 servings, about 4 cups

To keep your mash lighter in color, you can use white miso paste. I used a red paste, and it was still light in color. I added a touch of olive oil, but for even more creaminess, I use avocado. Avocado creates spots of slight green, which I don’t mind, since I love the color green. Besides, the gravy will cover it up anyways.

I used to use Psyllium Seed Husk powder in this recipe, but this batch didn’t seem to need any stiffening up, so I skipped it. If your mash is too runny, add a teaspoon at at a time, up to a tablespoon, of Psyllium to thicken.

  • 1 head cauliflower, broken into small pieces, about 6 c
  • 1/4 cup avocado, cubed
  • 2 tablespoons miso, any unpasteurized color
  • 1 teaspoon garlic, minced
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil
  • 2 teaspoons thyme or sage, dry

Place all ingredients into your food processor. Process until smooth.

Mushroom Gravy
(from Ani’s Raw Food Kitchen, page 190)

A rich and creamy gravy that’s easy-to-make in your blender.

  • 1/3 cup olive oil
  • 3/4 cup mushrooms,
  • 1/3 cup water
  • 1 1/2 teaspoons apple cider vinegar
  • 1/2 teaspoon garlic, minced
  • 1/2 teaspoon sea salt

Place all ingredients into your blender. Blend smooth.

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