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!
Smoked Anaheim Chili
Lapsang Souschong Wild Mushroom
Molten Cookie Dough
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 Salley, Jarad 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.
I was invited to Rockefeller Center for a guest appearance on LX New York with hosts Janice Huff and Jane Hanson. I talk about 4 key ingredients in the raw food diet, and made 3 recipes using ‘secret’ ingredients: Marinara Pasta, Strawberry Tartlets, and Chocolate Pudding “slash” Frosting.
(this video’s audio is totally out of synch, and I’m trying to get my hands on a better copy of the segment, which I’ll upload later)
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.
My introduction to Sarasota RAWked! Exploring my idea that creating something together with other people in our raw community, rather than going it alone, is more fun, plus makes a bigger splash. We produced and threw down a pumping RAWktail Party, it was the biggest and most successful raw event in Florida to date! Dress code was RAWkstar, of course. A wonderful event and a very warm welcome to Florida and Sarasota.
A RAWstar RAWktail Party isn’t complete without headshots. Is that too cheezy?….
We brought together a fun crowd of local hipsters, movers, and shakers. Raw foods help us feel great, look our best, and fuel up for a long night of celebration. Raw food is also great for recovery, detox, and combating damage after a night of partying too hard and not sleeping enough.
The event was held at the Weller Historic Estate, and it was filled with rich period furniture and wonderful styling details. The host Jeff Weller is below in the white button down and jeans. I was to discover later that Jeff gives great massages!
The Weller Historic Estate was at full capacity with well over 120 attendees, and the energy was contagious.
I demoed 4 recipes, which follow below, while people stood around a 20 foot long table to watch and learn how to make fast, easy, delicious raw food treats. Below is Bryant Meyers, to the right, an ingredient sponsor who’s home is packed full of cutting edge healing therapy machines like an infrared sauna and scalar wave technology. I was skeptical at first, but the scalar waves made me pass out and sleep restfully the following day. Now I’m a believer.
Above is the spread for our Taco Wraps, served in a cabbage leaf. With raw food, it’s easy to have our ‘kitchen’ anywhere, even in the living room.
Lisa Tomasi, in pink, runs the Naples raw food meet up group. She saved the day and was the best assistant I’ve ever had! A testament for raw foods, Lisa drove over 2 hours to come to the event, worked all night, drove home, then came back the next day again. An enegizer bunny and beautiful woman.
The man in black above is Vincent Dessberg, who has a roof top garden on a warehouse in the industrial area of town, called “I Grow My Own Veggies”. He sponsored cabbage, edible flowers, herbs, and strawberries. I harvested from Vincent’s garden just a few hours before the party. It was amazing to see so much food growing on top of an industrial warehouse!
Now, for my recipes. Enjoy!
Ginger Lime Aid
Place all into blender, and blend. Serve immediately.
Place all into blender, blend and serve immediately.
Fresh Green Taco Wraps Filled with Taco Nut Meat, Avocado, Tomatoes, and Mole Sauce
Taco Nut Meat
Place all ingredients into your food processor and process into small pieces.
Place all into blender, blend smooth.
Toppings and Shell
To assemble tacos, into each cabbage leaf, spoon Taco Nut Meat. Top with avocado, tomato, and cilantro. Drizzle on your Mole Sauce, and enjoy.
Strawberries with Cashew Kream and Chocolate Sauce
To make Cashew Kream, place cashews, honey, vanilla, and water into blender. blend smooth. Add as little water as possible for thicker consistency.
To make Chocolate Sauce, place honey or agave and cacao in blender. Blend smooth.
To assemble, scoop Cashew Cream into serving bowls. Top with your favorite berries. Drizzle over Chocolate Sauce and serve.
Visit GoSuperLife.com for organic ingredients, kitchen tools, and specials on Kelp Noodles and sproutable raw Cashews.
Photos are Copyright 2010 and courtesy of a very handsome man named Rich Schineller.
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).
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.
JAP CHAE – Korean No-Cook Kelp Noodles with Vegetables
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.
CRUST (food processor):
CASHEW KREAM (blended)
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
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.
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