A super easy salad to make, this is my go to when traveling. Made by massaging avocado into torn leaves of kale and then adding a squeeze of lemon to soften the leaves, and then tossing in sprouts.
Full of vitamins, minerals, chlorophyll, and antioxidants to combat travel stress (including time zone changes, sitting on airplanes, and living in hotel rooms) while boosting my immune system. I carried this yummy creation onto my last flight from NJ to LA, and took it with me to Las Vegas for my raw food debut at ACAM’s medical conference at the Paris Hotel last week, where they served up 5 of my raw food vegan recipes to over 500 doctors!
Kale, Avocado, Sprouts
Into large mixing bowl, place kale and massage with avocado. Squeeze lemon juice, and massage. Add sprouts and salt, if using. Massage and toss to mix well.
Will keep for several hours at room temperature. Store in fridge for a day or 2.
I love my raw food sea vegetables for chlorophyll, vitamins and minerals from the ocean, iodine, and all things good for my health. Iodine works with our thyroid to help regulate our metabolism. Plus, I just love how sea vegetables taste. They’re naturally ‘salty’ from potassium rather than sodium. They’re a great add-on to any dish, and also make for a great recipe all on their own. I enjoy nori pretty much daily, wrapped up to hold my favorite fillings….like this arame salad.
Super fast and easy to make, this is a great recipe for when I’m short of fresh ingredients in my house. Seaweed is dried and shelf stable, and I always have hijiki, arame, and nori on hand.
My new favorite spice is yuzu paste. Found at Japanese markets, the paste is made with an aromatic, sour Asian citrus fruit (yuzu) that’s highly salted with spicy chili added to the mix. It has a pungent flavor with kick of spice and salt, and I like to add a tiny bit of it to some recipes, like this one. If you can’t find yuzu paste, you can just use pinches of salt and chili pepper instead.
The following recipe is super simple, easy and fast to make. It’s how I feed myself on busy days when I don’t have time to spend in the kitchen. I hope you’ll enjoy this. If you want to make it more complex, try adding in a bit of garlic, ginger, and sliced green onions too.
Arame & Sugar Snap Pea Salad
Squeeze all excess liquid from soaked arame. Place into clean mixing bowl with sugar snap peas.
In another small bowl, whisk together vinegar, oil, and yuzu. Mix dressing into bowl with arame and snap peas, toss well.
Will keep for 1 day in fridge.
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