Read my interview on Healthy Bitch Daily, where I talk about these topics and include a recipe:

• What made me switch over to the raw diet
• Biggest misconception of raw foods…
• What I recommend to those who get sick when transitioning to the raw diet
• Special tips or recommendations on being an efficient consumer when grocery shopping
• Ani’s Signature Mango Cobbler

Day 4 of my SF tour was a dream come true. I visited the YouTube Google campus in San Bruno, where Chef Fletcher Starkey and Pastry Chef Jenna served up 6 raw vegan recipes in their campus cafeteria (recipes follow below).

They labeled each of my raw food dishes with my headshot photo, and they tasted delicious! I enjoyed lunch with my beautiful hosts before my talk, from left to right: Cat, Jill, and Cheryl Pon.

My chili recipe with Taco Nut Meat….how cool is this!

2 raw food salads. Folks said they didn’t even realize these recipes were raw! They liked the texture of the wild rice and loved all the flavors and colors.Raw food desserts included my Pineapple Ice Box desserts from Ani’s Raw Food Desserts, chocolate truffles, and a blended cantaloupe with blueberries. Yum, and just what I needed before my talk…cacao!

After a delicious lunch, we made our way over to the “UN Auditorium”. It was indeed tiered, just like at the United Nations, and was wired with video, projection screens, and monitors. All set up and ready to go for netcasting between all the Google campuses!

What an experience to speak in a fully wired room to YouTube and Google employees across all campuses! YouTube is amazing, enabling us to reach a global audience.

In the mid 90s, I was Internet Media Director for Simon and Schuster. I produced a project where video jockeys went around the Mediterranean. They shot video and then overnighted video tapes to me in California. I would sit with my Avid editors and edit together educational clips, then upload onto our websites. Today, this is all instantaneous and accessible to everyone, thanks to YouTube!All campuses were connected for my presentation and food demo. Next we’ll need to find a way to send raw food through the internet, George Jetson’s style!

The recipes I made included:

Sprouted Wild Rice with Corn and Tomato

Simple Rosemary Oregano Noodle Salad

Fresh Tomato Chili with Taco Nut Meat

Pineapple Ice Box Dessert

Visit GoSuperLife.com for specials on Kelp Noodles and Raw Cashews, organic ingredients, and my favorite kitchen tools.

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.

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. 

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.

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

On day 2 of my SF book tour I joined Dixie Mahy and Sharon at their combined SF Life and SF Vegetarian Society potluck in the Mission District for a book signing. I demonstrated my recipe for Pad Thai with Kelp Noodles, from page 227 of Ani’s Raw Food Essentials (recipe is below). Dixie, the host, is well into her 70s, and full of fire and good energy. She’s a testament to the vegan lifestyle.

The Mission was my old stomping ground in the early 90s, I lived at Treat Street and 24^th Street. I was happy to see that much of the neighborhood seems to have kept its charm over the years.

Three beautiful ladies were excited to recently discover raw foods. Common questions were about weight loss and ingredients like agave. What I answer is to be happy, live in moderation, and have an attitude of gratitude. Stressing out about whether a goji berry has been dried 10 degrees too hot adds stress. We are blessed to have the knowledge we do to make informed decisions when it comes to what we choose to eat. We’re privileged be able to decline food when people are starving in other countries. Keep perspective, and be happy. Happiness is a reflection of our inner health.

This lovely lady told me how her mom had been sent home to die over 40 years prior. Her mom instantly changed her diet to raw vegan, and has been thriving ever since! I believe illnesses comes from the accumulation of garbage in our body. Enjoying more raw vegan food, which are naturally cleansing and detoxifying, helps to decrease our toxic load along with our overall stress, boosts are immune system, and fuels longevity.

Here she is, thriving after 40+ years on raw vegan foods! She made by day by telling me I was going to save the world. That’s a tall order.

A great group of people in SF, where I lived 8 years through the 90s. I miss all my friends and the culture of SF including electronic music, design, fashion, art, and the vibrant community culture. I didn’t get to go dancing this trip, so I’ll need to visit again soon, socially next time, just to hang out and absorb the beauty of SF.

Pad Thai with Kelp Noodles
(page 227 of Ani’s Raw Food Essentials)

sauce:

• 1/2 c almond butter
• 1 cup coconut oil
• 1/4 cup braggs
• 1/2 cup lemon juice (please prepare juice for me from fresh lemons)
• 2 Tablespoons jalapeno pepper, fresh
• 2 teaspoon ground coriander
• 1 1/2 cup filtered water

noodles:

• 1/2 cup fresh basil
• 2 cup shredded cabbage (pre shredding will be helpful)
• 4 x 12 oz packages kelp noodles

Blend all sauce ingredients and toss with noodle ingredients. Enjoy!

For organic ingredients, visit my estore GoSuperLife.com, where we are running specials on Cashews and Kelp Noodles to celebrate my new book!

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!

See recipes here.

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)
Makes 4 servings

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.

• 3 cups tomatoes, chopped
• 1 cup red and green bell pepper, chopped
• 1/4 cup celery, chopped
• 1/4 cup yellow onion, chopped
• 1/3 cup mushroom, chopped, any type
• 1/3 cup corn kernels
• 1 teaspoon garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 3/4 teaspoon dried oregano
• 1 teaspoon sea salt
• 1 batch Taco Nut Meat, below

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
Makes about 1 cup

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.

• 1 cup walnuts
• 1 tablespoon extra virgin olive oil
• 1 tablespoon cumin, ground
• 2 teaspoons coriander, ground
• 1 teaspoon Braggs or Nama Shoyu
• 1/4 teaspoon sea salt, to taste

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!

I kicked off my SF book tour at the Ferry Building Farmers’ Market yesterday. It’s sunny and warm here in San Francisco, and the market was packed with people shopping locally and seasonally. This has got to be the best farmer’s market in the country. I found amazingly sweet peaches and beautiful heirloom squash that are only available 1-2 weeks a year. What a treat!

I spoke to a full house about the benefits of raw food, weight loss, natural living, happiness, and my new book Ani’s Raw Food Essentials. I demoed a recipe for TOMATO AND TARRAGON BISQUE, page 137, and STRAWBERRY KREAM PIE, page 266.

Sarah, who organizes the chef demoes, helped me portion and pass out samples. Most people in the audience were already familiar with raw foods, but it’s always fun to watch their reactions when they taste one of my raw recipes. Of course, folks loved  the soup and dessert. You can see Barry Jan behind the camera on the left, and you’ll find a couple of his photos in Ani’s Raw Food Essentials from last year’s farmer’s market talk and demo.

This may have been my longest line for book signing yet. Patient people stood in line for 50 minutes to meet me and to have me sign their books. What a huge honor for me that folks would wait around so long. I love meeting people, hearing their stories in person, and feeling the love they share with me. This bright energy is what keeps me doing what I do…it fuels my soul.

It was lovely to see many long time friends, like Dr D, and old friend from LA who now lives in Thailand. He happened to be in town, and brought me a moss monkey that’s the cutest plant I’ve ever seen! He’ll have to care for monkey while I’m in Florida since I don’t think it would make it on the plane.

Another long time friend and two lovebirds Jeff, who took all these photos for me, and Frog.

Hanging out at this awesome farmers’ market on a warm, sunny day was the best way to spend my Saturday. From here, I headed to Napa next….

Read about Ani’s Raw Food Essentials in today’s Korea Daily.

Watch video: 9 min, 51 sec

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!

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.