It was Kanga’s 8th ‘birthday’ and also our anniversary on Labor Day. Each year, I make my darling pooch a heart shaped cake (you may have seen the photo from last year’s birthday on page 301 of Ani’s Raw Food Essentials). This year, the cake was made with sunflower seeds and a few Medjool dates. Kanga was so eager to eat it, she got green birthday candle wax on the tip of her nose….so cute!
In a blink of an eye, the cake was gone! And, I wonder if you can guess who’s in the background with her ‘magic’ tatoos….hint….London and the UK.
For our birthday ladies’ luncheon, I made Jicama Rice, Mexican style by processing Jicama, then adding chopped red bell peppers, onion, corn kernels, cilantro, and a pinch of sea salt. Recipe below…. It was a lunch of British guests, one of whom is a celiac. That means she needs to avoid wheat gluten. I love that about the raw food diet, it’s free of wheat, gluten, refined sugar, dairy, and guilt!
I had made myself a beet, parsley, lemon, and cucumber juice earlier that morning, then mixed in the beet pulp with a sunflower pate. I used this pate to stuff poblano peppers, then dehydrated them for a few hours to soften. For a sauce, I blended a simple tahini with lemon juice, salt, splash of water.
This was the dessert my lovely friend Kate Magic made us for dessert! It was made with figs, cacao, coconut, and lucuma…and it was incredible! But this was one course poor Kanga didn’t get to try (dogs and cacao don’t mix well…chocolate).
Jicama Mexican Rice
Place jicama in food processor, process into small bits. Be careful not to over process. Scoop into mixing bowl. Add remaining ingredients, toss to mix well.
Kanga’s Birthday Cake
Place sunflower seeds in food processor. Process into small pieces. Add pitted dates, and process. Sunflower will stick together and bind into a cake ‘dough’. Form dough into heart, and serve.
Note: Sweets should be served in moderation to dogs, as to humans as well.
If serving to humans or to mix up variations to this recipe, try adding in sea salt, vanilla, cacao / carob, and or goji berries.
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!
Here’s a sneak peak into one of my favorite recipes from my new book, Ani’s Raw Food Essentials (available June 1st). We shot this recipe last Thursday for TV, cable, and web.
I’ve been craving raw Tomato Chili the past few days, so I made sure to pick up some beautiful tomatoes, bell pepper, and fresh oregano at the farmers’ market. When I went to make this last night, I realized I had run out of chili powder, so I used chipotle powder instead. It turned out spicy hot. To help cool it down, I made a batch of raw Taco Nut Meat, which helped a bit, but not enough. So then I added some Cashew Sour Kream, and that helped. It was delicious, and energized me to write late into the night.
This recipes is simple and quick to make. I enjoy the mediation of chopping with my knife. But you can also just place ingredients into your food processor and let it do the chopping for you for an even shorter prep time.
Tomato Chili with Taco Nut Meat
Place all ingredients into a large mixing bowl, toss to mix well.
Place half of your mixture into your food processor or blender and puree. Scoop back into bowl with mixture and toss to mix well.
Place all ingredients into your food processor, and process into small pieces.
To serve, scoop raw Tomato Chili into bowls. Top with Taco Nut Meat. Enjoy.
Tomato Chili will keep for 1-2 days in fridge. Taco Nut Meat will keep for a week or more.
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