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.
I was invited to visit 105degrees in Oklahoma City by owners Chef Matthew Kenney and the lovely Dara Prentice. I taught a public class on Tuesday evening July 13th to a packed room of ladies, spoke to the Academy students on the 14th, and then hosted a sold out RAWkstar Dinner event later that evening.
Here are 3 video clips from my class, created by Penni Shelton of Raw Food Rehab.
My class introduction where I speak about being raised on a raw food diet, and my reintroduction as an adult to the gourmet raw food diet for functionality, health, vitality, mental clarity, and focus.
Watch how fast, simple, and easy it is to make my raw food Tomato Chili, from page 145 of Ani’s Raw Food Essentials.
Here I show the class how to make my South-of-the-Border Wraps, which are super fresh, healthy, raw food wraps filled with Cashew Chipotle Cheeze and drizzled with a decadent Chocolate Mole Sauce. From page 180 of Ani’s Raw Food Essentials.
Penni also put together a 20-minute video of the sold out RAWkstar dinner event you can watch on her Vimeo channel here.
It was an amazing trip, I love Oklahoma City. Everyone was super warm and inviting. And, I was even surprised by a delivery of a bouquet of balloons from 3 ladies the following day! The card read “Thank you for a thrilling evening last night”….which could potentially sound strange taken out of context. Ha haaa.
I’m so grateful to have amazing friends like Dara and Matthew who create so much good in our world! Thank you Dara and Matthew for all of your inspiration, love, and beauty! xoxo
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.
A book trailer for Ani’s Raw Food Essentials for a naturally effervescent probiotic drink called Water Kefir from page 56.
This healthy drink is simple to make using water kefir grains that you can purchase online. I include resources in my book, and recommend going straight to the source for the living grains. Avoid the processed, dried, packaged grains because they are not as vital as the living grains. Plus, the dry grains only brew maybe three batches before you have to go and buy more dried grains again.
It takes just 48 hours to brew Water Kefir, and it’s full of friendly bacteria for building healthy intestinal flora. It helps me with digestion, assimilation of nutrients, and elimination. I enjoy Water Kefir with and after meals to help with digestion. I drink a cup on an empty stomach before bed to balance my intestinal flora.
In this video, I use a variation of the recipe in my book.
Place water into a glass jar. Add sugars, ginger, pear, and stir. Add grains. Close lid, and store in cabinet for 48 hours to brew.
Pour brew through a plastic sieve to catch the grains. Remove ginger and pear. Store brew in glass bottles at room temperature to increase vitamin B levels. Or, store in fridge to chill.
Start your next batch immediately.
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