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dixie mahy ani phyo sharon raw food san francisco vegetarian society SF life mission

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 24th Street. I was happy to see that much of the neighborhood seems to have kept its charm over the years.

ani phyo raw food essentials san francisco

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.

ani phyo raw food essentials san francisco c

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.

ani phyo raw food essentials san francisco c

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.

ani phyo raw food essentials san francisco ca

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.

060710 view from the bay ani phyo raw food ani's raw food essentials

TRT: 60 min

Listen to my interview with Carla on her radio show, Carla’s Cooking Radio. I talk about benefits of raw foods, my background, how I got into raw foods, and many tips for enjoying more healthy fresh whole foods. Raw desserts are my favorite, like my Chocolate Raspberry Ganache cake, and eating it is good for you and guilt-free! I explain how eating desserts and raw foods can help you loose weight while making you healthier from the inside out to give you the glow of radiant beauty.

Carla shared with me her Raw Almond Pistachio Ice Cream Recipe. I can’t wait to try making this!

carla spacher ani phyo raw food essentials healthy

ani phyo raw food essentials au lac california

Last Saturday, I was invited to speak at AuLac, my favorite raw restaurant in Fountain Valley, CA. Chef Ito is a good friend who makes the best food ever!

The goal for my new book is to take the mystery out of raw food prep, and to help everyone become their very own home raw food chef. Raw foods prep can be easy, fast, and doesn’t need to cost a ton of money.

I introduce simple, paired down recipes I call basics, then teach the reader how to add on additional  ingredients to mix up the flavors to create endless varieties of recipes. I include tips on setting up the Essential Raw Kitchen, shopping lists, eco green living resources, lists of recipes that travel well, sample menus, importance of probiotics, and how to ferment drinks and vegetables.

ani phyo raw food essentials au lac california

Following my talks, I always love to sign books because I get to meet people in person. I enjoy hearing their stories, inspirations, and passions. Sometimes, it’s a sad story of a spouse lost to cancer that puts someone onto the path of raw and live foods. But it’s always a good thing when people start to understand the correlation between health, vitality, happiness, and our diet.

ani phyo raw food essentials au lac california

Fountain Valley is an area known as Little Siagon. It’s full of Asian markets, and AuLac serves the best Vietnamese cooked foods. Unfortunately, I’ve never tried any because whenever I’m at AuLac, I’m wishing my tummy was bigger so I could eat up more and more of Chef Ito’s raw foods.

ani phyo raw food essentials au lac california

The photos above were taken by the lovely Maria Loewenstein, pictured in green. Pete is on the left, and designs the coolest contemporary eco green kitchens (Artistic Freedom Designs), John Johnson was just awarded a lifetime achievement award for his body piercing work, and Lien Chau Zhang is my beautiful film maker friend passionate to end the suffering of animals. She told me an amazing story about this new chain of vegan Asian style restaurants that has opened up 130 Loving Hut vegan locations globally in the past year!



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!

raw sangha ani phyo raw food essentials erewhon hollywood

thai spring rolls raw food ani phyo phuket thailand mom tri's villa royale

Watch video: 4 min, 41 sec

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
(makes 4 servings)

Thai Dipping Sauce

  • 1/4 cup olive oil
  • 4 kaffir lime leaves
  • 1 Tablespoon Nama Shoyu
  • 2 Thai red chilies, to taste
  • 1/2 cup + 2 Tablespoons  raw almonds
  • 1 lemon’s juice
  • 1 cup water,  as needed

Fillings

  • 1 zucchini, julienne
  • 1 cup mung bean sprouts
  • 1/2 bunch basil, de-stem
  • 1/2 bunch cilantro, de-stem
  • 1/4 bunch mint, de-stem
  • 1-2 Thai chili, finely chop

Wrapper

  • 3 large collard green leaves, de-stem and half

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.

phuket post ani phyo raw food

Read article on the Phuket Post website

The proof of the raw pudding is in Phuket
Mon 29 Mar 2010
ani phyo raw food phuket
The Raw Food movement started, as so many modern health fads seem to, on the west coast of the USA in sun-baked, and some would say half-baked, California.

Perhaps surprisingly, the movement has led to a huge amount of controversy and criticism, with its detractors claiming that acolytes are mad primitivists who deprive themselves, or worse yet, their children, of the comforts and nutritional benefits that evolved 21st century culture afford us.

On its surface the movement is a retreat to a simpler more primitive way of eating. Raw foodists posit that not solong ago in evolutionary terms, say forty thousand years or so, humans ate whatever they could find, where and when they actually found it. This usually meant that we ate either carbohydrate or protein at each sitting and we often ate it raw as soon as we found or killed it.

Time wipe to today’s complex society in which food often travels vast distances before it reaches our plates and is processed, packaged and adulterated in a multitude of ways before we eat it. Our bodies now receive a chemical blast from ingested food that often bears little resemblance to the clean, raw food for which our digestive chemistry was designed and so, unsurprisingly, diseases like diabetes, obesity and associated heart failure and alimentary cancers have reached epidemic proportions.

If you need proof of this depressing ideological pudding, then the fact that these diseases are most prevalent in the most advanced cultures, provides it. Great affluence brings greater food adulteration and therefore greater instance of disease.. .and there the raw foodist’s case conveniently rests!

That hallowed institution of fine culinary pyrotechnics, Mon Tri’s Villa Royale recently brought Ani Phyo along to conduct a workshop on raw food leaving the participants to make up their own minds about the ongoing debate.

Ani Phyo is a very attractive Korean-Californian American and a perfect advertisement for the benefits of a healthy raw food diet if ever there was one. She happily revealed her age as coming up to 42 as an exclamation of appreciative surprise rang around the room. Ani is now one of the premier raw food chefs. She is the author of ‘Ani’s Raw Food Kitchen’, ‘Ani’s Raw Food Desserts’, and ‘Return on Design’ and founder of SmartMonkey Foods.

As she explains on her website, “My belief is that illness is created by toxins we put into our bodies. Eating raw foods helps me detoxify, stay healthy, strong, fit, maintain my ideal weight and look my best.

“When I eat whole fresh organic foods, manufacturers can’t sneak chemicals, preservatives, artificial colours, flavourings, or other toxins into my diet. I go straight to Mother Nature as my source for nutrient-rich foods.”

Ani showed the large group of attendees at her workshop how to whip-up simple, fresh recipes using what you’re likely to have in your kitchen while also offering tips on dehydrating and more sophisticated techniques. She also offered everything from classic comfort foods like nachos and burgers, to Reuben sandwiches and bacon, along with more gourmet dishes like risotto and angel hair pasta.

Her central message, appropriately enough for Buddhist Thailand, is the “middle way” of raw foodism so that you can have your cake and eat it too with her innovative, delicious recipes and desserts.

Ani’s Raw Food Essentials proves that you don’t have to sacrifice taste to reap the benefits of raw foods, all while living a greener lifestyle. Additionally, Ani has developed living food vegan menus for Carnival Cruise Lines, Adidas headquarters, STOMP, and Whole Foods Markets, to name a few. Adidas fitness centres depend on Ani to educate their athletes on how to ‘fuel up’ with raw nutrition for optimal performance. She also organises cooking play shops for children.

While raw foodism seems to be on the rise, it’s unlikely to become as big a culinary trend as, say, nouvelle cuisine. Vegetarians are a minority of the population, and rawists are a very small minority of that group. Comparatively few people are completely committed to it. For those who are, health is a motivating factor.

There are certain mainstream restaurants that are beginning to offer special “raw vegan” and “organic vegan” menus. The Six Senses Destination Spa at Evason, Rawai is one of them and already offers an internationally inspired Spa Cuisine in which they use many ingredients from their own ecologically grown garden. Breakfast, lunch and dinner are served in their al fresco Ton Sai restaurant where guests can enjoy succulent fishetarian dishes from the best the sea has to offer.

Now there’s even a new raw food cafe over in Rawai, which serves delicious local foods drawing on Phuket’s abundant fruit, vegetable and seafoods. Just as the poularity of once esoteric food such as sushi grew and became increasingly popular, perhaps raw foods can do the same. Ani Phyo certainly thinks that this could be the case and will do her utmost to make it happen.

Ani is currently working on her next book and shows for TV, DVD, and Web. To watch Ani’s videos, for free recipes, and to keep track of her latest projects, visit her at www.AniPhyo.com

Ani's feature in KoreAm Journal

Ani's feature in KoreAm Journal

I met up with the photographer and writer in downtown Los Angeles, at the City Hall farmers’ market. I’m always game for exploring a new market. And this was a great reason to venture downtown.

Ani's feature in the KoreAm Journal

Ani's feature in the KoreAm Journal

Ani's feature in the KoreAm Journal

Ani's feature in the KoreAm Journal

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