Sat, May 26th, 2012, 11am to 11.45am PST – we will be broadcasting LIVE! (as long as the internet connection is strong enough)
Join me for this LIVE netcast celebrating my newest book “Ani’s 15-Day Fat Blast“. This event is being broadcast from 11 to 11.45am PST on Sat May 26th, 2012 from San Francisco, CA.
Please stop by if you’re in the SF embarcadero area: Ferry Plaza Farmers Market: 1 Ferry building, San Francisco, CA 94111
I’m starting to netcast for the first time again since I conceived of and executive produced ‘Fiber‘ back in 1995, before ISDN or T1 were available! ‘Fiber’ was the World’s 1st online fashion show event ever, and it was broadcast over copper phone lines to the Mbone at UC Berkeley, CA, and then out to the world!
Thanks for joining me here and for helping me celebrate my newest book “Ani’s 15-Day Fat Blast“! Love you all xo, ani
TRT: 4 min, 12 sec
Let me show you how simple it is to cut uniform cubes with potato and carrot in this video I shot with Vegetarian Times Magazine. Wardrobe provided by my favorite eco luxury designer Linda Loudermilk.
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!
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 BlackOlive 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.
Next was Evergreen Radio’s Kitchen Corner Show where I had a pleasantly challenging conversation with host Jo Ann Henderson. Jo was skeptical at first, but I hope I was able to convince her that raw foods are simply a way to enjoy more whole, fresh, organic ingredients.
By lunch I was hungry for some local raw food treats, and we stopped at Thrive Cafe for a meet-and-great and book signing, and they fed me delicious salad, green juice, and desserts.
Next stop was KOMO Newsradio where we aired during afternoon drive-time traffic. The hosts Herb Weisbaum & Jane Shannon are already into raw foods, and were already making their own kale chips. I love how main stream kale chips have become!
Our final destination for the day was the Woodmark Hotel and Yacht Club in Kirkland, on the lake. This was the view from my room, you can see snow topped mountains in the distance.
The Woodmark Hotel hosted what they call “Happy Hour and a Half”. They made 2 recipes from Ani’s Raw Food Asia, I gave a talk, answered questions, and then signed books. It was another clear, sunny, dry, warm day in the Seattle. After this final event, I went on a long walk along the lake front. The air was fresh, clean, and crisp. And I felt grateful for all the wonderful people who welcomed me to their beautiful city.
This was the awesome lady who made this day happen for me, Joy. In addition to shuttling me around town, she also hooked me up with a food assistant so that I didn’t have to carry all my food, plates, props with me on the airplane! Plus, she kept the car stocked with cut, prepared veggies of all sorts for me to snack on all day long.
This was Joy’s assistant Lee, who had shopped for props and ingredients, and helped me prep for my TV appearance. Thank you Joy and Lee!! You’ve officially spoiled me.
My first stop in Portland, OR was to shoot a 6-minute segment with host Dave Anderson for AM Northwest on KATU TV. I show Dave how to make a Vegetable Nori Roll from Ani’s Raw Food Asia. Dave’s lost a ton of weight since I saw him along my last tour, and looks great. He said he cut out processed foods and cut back on alcohol.
Here I am above with AM Northwest co-host Helen Raptis.
Next stop was Yummy Tummy Cafe for a lunchtime fuel-up on a gallon of Norwalk green juice; chocolate covered jungle peanuts; and a ruben sandwich made from flax seeds, mushrooms, and sauerkraut. Omg, seriously yummy tummy! And, a book signing meet-and-greet. From here, I was shuttled over to the KBOO radio station for an interview, and then finally ended up at Powell’s Books downtown for a talk and book signing.
I got to visit Powell’s rare book room, where I sat and signed a stack of my books, including Ani’s Raw Food Asia.
Peter Hanfileti is a very dear, long-time family friend from when I was in middle school…that’s so long ago! He’s an MD and acupuncturist in Vancouver, WA.
Kris Dyer may look familiar because he’s in my first book, Ani’s Raw Food Kitchen, which I wrote when I still lived in Portland. Kris was also one of our SmartMonkeys! I love tour because it allows me to visit friends I haven’t seen in a while. The weather was dry and sunny, just like last year in Portland! I love that city especially when the weather is gorgeous. Plus, the city’s blanketed with WiFi.
Watch my debut on Los Angeles TV with ABC 7’s Health Coach Lori Corbin. I show her 5 raw food recipes that have gone mainstream including my Zucchini Pasta (featured in Food Network Magazine), Nut Mylks (like Almond Milk), Green Smoothies, Kale Chips (from Ani’s Raw Food Essentials), and Seaweed Chips (from Ani’s Raw Food Asia).
Watch the 3-minute video, and learn how raw foods helps with weight loss too!
Audra Lowe, the beautiful host of Better TV, invited me to talk about some of the benefits of raw foods. I had so much fun shooting 2 segments in her Connecticut studio back in November. Autumn on the East Coast is so pretty with the changing colors of the leaves. These segments aired nationally on January 12th, 2011.
1) Watch this first segment on the Better TV website where I show you an easy, immune boosting Acai smoothie using my favorite VitaMix blender and Sambazon Acai juice. I also make easy fruit and nut cookies and cobbler.
I was invited to Rockefeller Center for a guest appearance on LX New Yorkwith hosts Janice Huff and Jane Hanson. I talk about 4 key ingredients in the raw food diet, and made 3 recipes using ‘secret’ ingredients: Marinara Pasta, Strawberry Tartlets, and Chocolate Pudding “slash” Frosting.
(this video’s audio is totally out of synch, and I’m trying to get my hands on a better copy of the segment, which I’ll upload later)
I was a guest on San Diego Living with host Erin Mikael’s Green Scene segments on June 24, 2010, and then again on June 27th. We make Cashew Kream with Fresh Red White and Blue Berry Parfaits and Fruit Tartlets.