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

Vitamix hosted a Mix + Mingle reception at Expo West where I signed another 100+ books in the evening. Earlier, I had signed 200+ books at the Vitamix booth.

These photos were all shot by the amazing talented Sherman Lee….love his photography!

They had the bartender make up my blended frozen Raspberry, Orange, and Lime mocktail.

Ken Spector of LivingEco.com has been a host for years, interviewing hundreds, if not thousands of people.

The beautiful Elenia Love, a long time friend.

Carolyn Scott, the Healthy Voyager. Look at her skin glow.

Debbie Merrill is super fit, and a rollar skating pro!

Bob Linden, host of Go Vegan Radio.

Chris Whitcoe, Vivapura…love their spirulina sprinkles, and John Kohler, Living-Foods.com.

My family attended too, here’s Max Phyo, my brother who runs GoSuperLife.com.

The Vitamix team that made this all happen. xoxo

ani phyo raw food essentials expo west vitamix

Vitamix invited me to sign books for 2-hours at their booth on Day 2 of Expo West. We had a line that was so long the other vendors complained our fans were blocking their booths. Hum…I would have thought they’d be stoked to have a captive audience to sell to.

ani phyo raw food essentials vitamix expo west vegan vegetarian raw

Even the fire marshall was called in because our line was too long. A good problem to have! I signed 200+ books in 2-hours! (Plus, I signed another 100+ at our reception later that eve.) Thank you Vitamix for generously gifting these books to our friends and fans.

vitamix ani phyo raw food essentials expo west

This is the amazing Vitamix team that made this all happen. You can see the video of my 60-minute DVD they’re including with the TurboBlend-VS playing in the background.

vegnews magazine vegan raw food ani phyo elizabeth castoria

I love Expo West because I get to connect with old friends I haven’t seen for a while. Here’s Elizabeth Castoria from VegNews Magazine. Their booth was just down the isle from Vitamix.

ani phyo koya webb

I found the beautiful fitness model Koya Webb. I love how ripped this girl is…so pretty.

ani phyo go raw raw food vegan

This was the most brilliant display at the Expo. GoRaw simply hydrated their bar, and set it to sprout over time. Perfect demonstration of why raw….raw generates more life. Now, try that with processed cooked food.

eric botner raw food ani phyo earth circle organics

Eric Botner is an amazing man helping make superfoods available to the mainstream. Earth Circle Organics was one of the generous sponsors for my Gastrawnomique dinner event last November. And, they have a cacao and cashew crunch that is sweetened with coconut syrup (the latest in low glycemic sweeteners) that is to live for!

chris ochs sunfood ani phyo raw food superfood vegan

Chris Ochs at Sunfood was another generous sponsor for Gastrawnomique.

ani phyo airheads raw food expo west oxygen bar

After a day of being inside a huge convention center under fluorescent lights, I needed an oxygen infusion. Luckily, I found an oxygen bar, AirHeads, at the Seventh Generation booth, and plugged in for several minutes to recharge.

I ran into many, many other friends including Ryan and Jeremy Black from Sambazon, Frederick from Big Tree Farms, Jane Kim from Sea Tangle Kelp Noodles, my friends at Sequel, ….but unfortunately didn’t get photos with them.

Next…photos from the Vitamix Mix + Mingle with moi later that evening.

BBC Good Food interviewed me for a feature on Raw Foods in their Feb 2011 issue. Very cool, take a peek!

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. 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.

  2. 2) Watch this second segment on the Better TV website where we debunk common myths about the raw food diet.

  3. 3) Watch this third segment on the Better TV website for teasers for the week.



My family loves to take our holiday in mid to late January in honor of Mom’s birthday, and after the holiday crowds have dispersed. This year, we found our way to the beautiful island of St. Thomas in the US Virgin Islands.

When the water reaches out to the horizon with over 180 degree views, it’s super calming and breathtaking.

The palm trees are over 5 stories tall, and full of green coconuts that I can’t reach. It’s torture, especially since there’s a bunch right off my balcony. It took me several days before locating a coconut to drink. (Though, I think I like Thai coconuts better. They have a sweeter and fuller flavor.) I was surprised at how little fresh produce or raw foods were available on St Thomas. They were serving pineapple juice out of giant cans and were making smoothies using strawberry puree from a box! Thank goodness I packed most of my suitcase with fruits, sea vegetables, nuts, seeds, blue green algaes, and superfoods.

I met a lot of iguanas, they are so cute, and very mellow. Folks seem afraid of them, but they’re harmless.

All I want to do on holiday is play play play. One of my favorite pastimes is swimming in the warm ocean (the ocean in LA is much too cold for me). I’ve been enjoying the sun, lifting heavy weights, and running up mountains. I don’t recommend running here because the roads are very narrow, there’s no shoulder, no sidewalk, and people drive crazy. I don’t think you can ride a bike here either, and I haven’t seen one yet.

Forgive me for being a cheeze ball here, but I want to show off my ab muscles. I don’t remember seeing abs on myself since I was in middle or high school. I’m happy I upgraded my workouts from long, slow, distance to explosive, heavy, and intense workouts. I believe training with sprints and intense spikes in cardio is how we exist in nature since we have to quickly and suddenly run away from predators.

Since St Thomas is 4 hours ahead of LA, I haven’t seen a sunrise yet. But, the sunsets are gorgeous! Sitting on the beach under the stars and moon at night is such a treat. Thank you to my friends in Florida for telling me to avoid night swimming because that’s when sharks feed. As a raw fooder, you know I would have been out in the ocean swimming naked every night! Ha haaa.

Last week’s dinner at the Test Kitchen was a chance for me to introduce my latest Raw Food 3.0, inspired by molecular gastronomy without the chemicals, vegan and raw. My 6 courses were presented to a main stream foodie audience in a fine dining atmosphere. And it RAWked!

Truffle Flan
black sesame tuile / calamata / pomegranate / golden & goji berries
I dehydrated the olives, then ground them into powder to intensify the flavor. The berries were soaked in a palm sugar syrup. And the Tuffle Flan’s smooth, light texture comes from Irish Sea Moss. The green are shards of perrilla, aka shiso or sesame leaf.

Smoked Anaheim Chili
cacao mole / avocado / chipotle cucumber / kalahari salt / omega chips
Anaheim chilis were stuffed with a cold-smoked cashew cheeze. Using a vaporizer, apple and cedar chips fed smoke into a bag filled with cashews. Avocado marble was made using a cryovac, which sucks out all the air in a plastic bag to preserve and seal. Cucumbers were compressed in the cryovac with chipotle oil. The cryovac pressed the liquid oil flavor into the cucumbers.

Lapsang Souschong Wild Mushroom
fresh corn polenta / hemp maqui berry / kale chip / english pea dust
Mixed wild mushrooms were infused with a smoked black tea for a rich, earthy flavor and used to top a fresh corn polenta. English peas were freeze dried, then crushed into dust. And my mayonnaise was made with hemp oil for nutty flavor and maqui berry for beautiful purple full of antioxidants.

Fauxlafel
lemon mousseline / cilantro gelee / red earth acai / yuzu garden
Fauxlafel was seasoned with fresh dill and made with carrot pulp from juicing 150 pounds of organic carrots. Luckily, I didn’t have to juice all those carrots myself, and instead just picked up the pulp from Beverly Juice Club. It sat on a mousseline kream of lemon and cashews. Cilantro was juiced and mixed with Irish Sea Moss to create a bright green, intensely flavored gelee. Micro greens and baby orchids were tossed in yuzu juice.

Molten Cookie Dough
lucuma yacon gelato / tart cherry / persimmon gastrique
Cacao cookie dough tartlet was filled with liquid, warm cacao sauce. Served with lucuma gelato sweetened with yacon syrup, flavored with fresh vanilla beans. Topped with freeze fried cherries and dried persimmon slice. Served on a sauce of persimmon and tart vinegar.

Pumpkin Gelee
strawberry leather / candied rosemary & cacao nibs / sweet corn / mango shards
Pumpkin was blended with fresh vanilla and Irish Sea Moss, then placed on a crust of dates and cashews. Strawberries and mangos were each blended and dehydrated into leathers. Rosemary and cacao nibs were candied with palm sugar, then dehydrated. Corn was freeze dried for a sweet, light, crisp texture.

It was so much fun to get to feed everyone my new style of Gastrawnomique cuisine in such a beautiful setting with amazing staff. It was a packed house both nights. Celebrities who came to dine included Frances Fisher, John SalleyJarad Butler, and Diane Warren.

In the kitchen were some of the most amazing chefs assisting me and making sure my dinners were successful both nights including Bravo Top Chef Alex Reznik and Next Food Network Stars Doreen Fang and DAS. I’ll post up more behind the scenes and kitchen photos next….

Generous sponsors included Excalibur Dehydrators, Earth Circle Organic, Big Tree Farms, Sunfood, Gold Mine Natural Foods, and Sambazon.

These photos were all taken by Maria Loewenstein, except for the Lapsang Souschong Wild Mushroom which was taken by Rogelio Marhx.

Today was Day 3 of food prep at the Test Kitchen. My GastRAWnomique molecular gastronomy inspired dinner is just days away. Chris Ochs and Josh from SunFood personally delivered a ton of superfoods. Diane Paylor and I were elbow deep in cacao. And Top Chef Alex Reznik was cold smoking my cashews for me.

To cold smoke, Alex uses a smoking gun packed with chips to push smoke into a sealed container of raw cashews. The cashews absorb the aroma of the smoke, but stay raw. Pretty cool. No pun intended.

Restaurant Mo-Chica’s Ricardo Zarate and I making Cheddar Kale Chips.

Richi helping me set up 8 Excalibur Dehydrators. These are my favorite dehydrators, and they come with Paraflexx reusable non-stick sheets. Thanks for sending them over to me Excalibur! So much love from the community, sponsors have been super generous and include: Excalibur, Sambazon, Earth Circle Organics, Sunfood, Gold Mine Natural Food, Frontier Natural Products Co-Op, Big Tree Farms.

Chef Seth Greenburg at the Huntley Hotel Penthouse Restaurant invited me into his kitchen where he shared with me some of his favorite molecular gastronomy techniques.

Chef Seth and I compressed melons and cucumbers, and put chemicals into water and fruit puree to create popular spheres or ‘caviar’. We even made ‘noodles’. See what could be done using chemicals got my creative juices flowing thinking about ways to create similar effects without chemicals, and instead 100% natural and raw.

Test Kitchen brings together the best Chefs in LA, and has become much like a think tank where Chefs share their creativity, ideas, and time. Great energy in this space! Chef Christian Page, a locavore sourcing his ingredients locally and seasonally, is to the left of the photo, and is about to open Daily Dose Restaurant in downtown LA in mid Dec.

The weekend before Halloween, Tami Erin and I went to Monster Massive in downtown LA. It’s a huge 40,000 person rave. I think it was probably the hugest party I’ve attended, and it was packed. I won’t bother posting up photos of the crowd, just imagine a sea of people dancing up a storm inside a huge sports arena.

You won’t normally find me at such a high energy event, but since Moby personally invited me, I wasn’t about to miss it. I have to admit, I had a great time. I love dancing, it’s one of my favorite pastimes, great exercise, and Moby rocked the house. I’ve never seen a DJ jump up onto the speakers to dance while spinning records. He had so much energy, a testament to his healthy vegan, whole food, and heavily raw food diet. Moby had the crowd going nuts, they loved him, as we all do.

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.

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