I was invited to visit 105degrees in Oklahoma City by owners Chef Matthew Kenney and the lovely Dara Prentice. I taught a public class on Tuesday evening July 13th to a packed room of ladies, spoke to the Academy students on the 14th, and then hosted a sold out RAWkstar Dinner event later that evening.
Here are 3 video clips from my class, created by Penni Shelton of Raw Food Rehab.
My class introduction where I speak about being raised on a raw food diet, and my reintroduction as an adult to the gourmet raw food diet for functionality, health, vitality, mental clarity, and focus.
Watch how fast, simple, and easy it is to make my raw food Tomato Chili, from page 145 of Ani’s Raw Food Essentials.
Here I show the class how to make my South-of-the-Border Wraps, which are super fresh, healthy, raw food wraps filled with Cashew Chipotle Cheeze and drizzled with a decadent Chocolate Mole Sauce. From page 180 of Ani’s Raw Food Essentials.
Penni also put together a 20-minute video of the sold out RAWkstar dinner event you can watch on her Vimeo channel here.
It was an amazing trip, I love Oklahoma City. Everyone was super warm and inviting. And, I was even surprised by a delivery of a bouquet of balloons from 3 ladies the following day! The card read “Thank you for a thrilling evening last night”….which could potentially sound strange taken out of context. Ha haaa.
I’m so grateful to have amazing friends like Dara and Matthew who create so much good in our world! Thank you Dara and Matthew for all of your inspiration, love, and beauty! xoxo
This is a book trailer for Ani’s Raw Food Essentials.
Watch as I show you how easy is is to make my Coconut Cake with Nutella Hazelnut Sauce, from page 271.
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.
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.
Video TRT: 4 min, 34 sec
I had the honor of appearing on Spencer Christian and Janelle Wang’s show The View from the Bay, ABC Channel 7 along my San Francisco book tour for Ani’s Raw Food Essentials. This was my 3rd appearance on the show, and I adore the hosts. Spencer loves raw food, and I think we’ve finally won Janelle over with these two recipes for Korean Stir-Fried Kelp Noodles with Vegetables (Jap Chae), page 224, and Custard Tartlets, page 267.
For organic ingredients and kitchen tools, visit my estore and Go Super Life! We’re running a special on Kelp Noodles and Cashews for the month of June to celebrate my new book!
Video TRT: 4 min, 42 sec
This is a book trailer for my latest book Ani’s Raw Food Essentials. In it, I show you how easy it is to make a delicious, fast, raw food Tomato Chili with Taco Nut Meat, from pages 145-146.
Tomato Chili with Taco Nut Meat (bean-free)
A vegetable chili made with chopped tomatoes, bell peppers, celery, mushrooms, and corn kernels. Spiced with cumin, and oregano for a real chili flavor similar to the cooked bean version. Top with Taco Nut Meat for an added layer of texture and south west flavor.
Place all ingredients into a mixing bowl, and mix well. Scoop about 1/3 of the mixture into blender and puree. Scoop puree back into mixing bowl.
To serve, scoop into 4 serving bowls. Top with Taco Nut Meat, and enjoy.
Taco Nut Meat
Walnuts are ground and spiced with cumin and coriander to make this taco flavored nut meat crumble. Use it to top salads, soups, and inside wraps to add taco flavor and texture.
Place walnuts into food processor, and process into small pieces. Add remaining ingredients, pulse to mix well.
Will keep for 1 week in fridge.
For organic ingredients and kitchen tools, visit my estore and Go Super Life!
In this episode I talk about my new raw food uncookbook, Ani’s Raw Food Essentials, on Day 2 of my new book tour here in Hollywood at Erewhon. Brother Echo from Raw Sangha created this great episode documenting my presentation, talk, and book signing. I had a great time speaking with Brother Echo. He’s a glow of bright light sharing his great gifts with our world. Thanks Brother Echo!
In this video I’ll show you how to make a beautiful, delicious, refreshing ice cream using cashews with folded in pineapple, and shaped into a cake form. This raw food demo was recorded during my workshop at Mom Tri’s Villa Royale in Phuket, Thailand on January 24, 2010.
Pineapple Ice Box Dessert
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.
This is a video shot during my workshop at Mom Tri’s Villa Royale in January. In it, I’ll show you how easy it is to make delicious, nutritious Thai Spring Rolls with an Almond Dipping Sauce. My yummy, super healthy, raw food version of a peanut inspired sauce is made using kaffir lime leaves, chilies, and almonds. The rolls are made by filling collard leaves with julienne zucchini, mung bean sprouts, and fresh herbs like cilantro, mint, and basil.
Thai chilies are spicy hot, so you’ll want to adjust the spice level to suit your tastes. Removing the seeds will help to decrease the spice level. Capsicum is what makes chilies hot, and is the ingredient found in most diet pills for its metabolism boosting properties. Capsicum increases circulation, decreases inflammation, and boost our immune system.
Thai Spring Rolls with Almond Dipping Sauce
Thai Dipping Sauce
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.
Kate Magic was visiting from the UK last fall. In this video, you can watch our visit to Erewhon Natural Foods in the heart of Los Angeles, CA. I believe Erewhon was SoCal’s first natural food market and co-op. It’s full of the healthiest foods, cookbooks, natural eco green cleaning products, and lots more. Rooted in macrobiotics, they have a great book selection too.
Erewhon offers a huge array of raw food products in their store, it’s probably the largest raw selection in the world. The raw food goodies take up 2 full isles, end caps, plus a refrigerated section. It’s always a treat to peruse the isles to see what new raw food products have hit the marketplace.
Kate and I enjoyed a lovely day playing around West Hollywood. We started out at lunch eating delicious collard roll wraps, then stopped into Trashy Lingerie next door. Since raw foods keep me at my ideal weight, makes my skin smooth and clear, and helps me build a lean, strong body, it makes shopping for and wearing lingerie easier.
Next, we visited a thrift store, which is my favorite way to shop. It’s recycled fashion, eco, green, good for our environment, and it’s true that one person’s trash can be another person’s treasure. Finally, we then made it over to Erewhon.
Kate will be back in LA in August this year. I look forward to continuing our SoCal adventures together!
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