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Ani's 15-Day Fat Blast cover

Sat, May 26th, 2012, 11am to 11.45am PST – we will be broadcasting LIVE! (as long as the internet connection is strong enough)

Join me  for this LIVE netcast celebrating my newest book “Ani’s 15-Day Fat Blast“. This event is being broadcast from 11 to 11.45am PST on Sat May 26th, 2012 from San Francisco, CA.

Please stop by if you’re in the SF embarcadero area:
Ferry Plaza Farmers Market: 1 Ferry building, San Francisco, CA 94111
(415) 983-8030

I’m starting to netcast for the first time again since I conceived of and executive produced ‘Fiber‘ back in 1995, before ISDN or T1 were available! ‘Fiber’ was the World’s 1st online fashion show event ever, and it was broadcast over copper phone lines to the Mbone at UC Berkeley, CA, and then out to the world!

Thanks for joining me here and for helping me celebrate my newest book “Ani’s 15-Day Fat Blast“! Love you all xo, ani

I visited Erewhon Natural Foods in Los Angeles on May 28, 2011 along my book tour for Ani’s Raw Food Asia. Erewhon is my favorite Raw Food store. These beautiful photos are courtesy of the very talented Sherman Lee at http://www.digitalslimages.com.

Juan Hernandez, the store manager, makes sure to offer the largest range of Raw Food products and brand, and has created the nexus for Raw Foods here in LA. Juan was one of my earliest supporters of my SmartMonkey Foods packaged and prepared foods products.

Each year’s visit celebrating my new book always draws a packed house. I love Erewhon!

I showed everyone how easy it is to make my Mushroom “Bul Go Gi”, from Ani’s Raw Food Asia, page 186, using mushrooms marinated in tamari or nama shoyu (raw soy sauce), toasted sesame oil, asian pear, and sweetener of choice like agave or brown rice syrup. We topped off these beautiful Lettuce Wraps, from page 188, with my version of a traditional Korean Gochujang Sauce, page 225, made with miso, sesame oil, chile powder, and sweetener like agave.

Following my food demo and Q+A…next, I get to sign books and meet people 1 on 1!

This tour, many people had me sign multiple copies of Ani’s Raw Food Asia for friends and family. I do love when people bring their entire collection for me to sign too…..a blessing for me.

My friends Ron Gilmore and Caroline Jue create an awesome animated series called Rawman & Green-Girl. They are doing great work educating and sharing information about our food sources.

Elaine R. Johnson hand delivered this beautiful porcelain sculpture she made to me all the way from Arizona with her mom. Elaine is amazingly talented. I can’t even begin to express my gratitude for such a beautiful gift.

This is the beautifully talented Elaine R. Johnson. She told me how challenging porcelain is to work with….cracking as it dries, or cracking out of the kiln during baking. A labour of love, it shows!

I had so much fun celebrating the pre-launch of Ani’s Raw Food Asia at Artisanal LA in Santa Monica.

All of these beautiful photos were taken by the amazing Sherman Lee. Thanks Sherman!!

It was a weekend full of local and seasonal gourmet foods (though way too much bacon! – what’s up with bacon these days?) and great expert panels and talks.

I love this fish eye photo, it was a full crowd with great people old and new to raw foods and the raw food diet and lifestyle. Thanks to the wonder woman organizer Shawna Dawson for all her support, for announcing my talk over the loud speaker, and for putting me and Ani’s Raw Food Asia in their printed program.

Q+A is my favorite part of my appearances because I get to listen and interact with my new friends.

It’s always so nice to have my brother Max and my family with me at my events.

This lovely lady kept asking me about how to learn to make raw food. I say if you’re interested in making food, you have to learn how to make all foods first. Then you can translate it into raw food prep.

Libby drove all the way up from San Diego with her friends just to grab an early copy of Ani’s Raw Food Asia.

Please check my homepage and also my calendar of events for upcoming events and stops along my book tour. Hope to see you all very soon. xoxo

Last weekend, I was invited to speak and demo my raw foods at the Farm Sanctuary Hoe Down annual celebration in Watkins Glen, NY. It was a huge honor to be included in the speaker lineup with founder Gene Baur and T. Colin Campbell, author of the China Study. The Hoe Down was one of the best organized events I’ve attended.

Volunteers helped me prepare pies for over 120 people in about 30 minutes just before my presentation. We chose the manual ‘food processor’ style of hand mixing dates with almonds. Good forearm exercise.

Strawberry Kream Pie, from Ani’s Raw Food Essentials. Made with dates, almonds, cashews, vanilla, and strawberries. Simple and delicious.

A photo of my raw food demo, taken by Morgan Jamie Dunbar.

It’s so much fun to sign books after a raw food demo and talk. I love having this opportunity to connect with other like minded folks in the community.

Later, I got to visit the animals out on the other part of the 200 acre farm. This guy was 3,000 pounds big, what a cutie pie!

Amazing to stand in the pasture with a flock of sheep as the sun was setting. It was so peaceful. Actually, I rested really well on the farm every night.

That evening was the Barn Dance where we line-danced first, then it broke out into a full on night club with a packed dance floor until after 1am. Everyone had tons of energy and was jumping up and down, especially Gene Baur, who was wringing sweat out of his t-shirt! My hair was soaked in sweat too. I noticed no one stunk of body oder, and people’s sweat didn’t gross me out as it usually does. That’s a huge plus for eating clean, vegan, and raw.

I realized this was my 20th year reunion from Cornell, and I hadn’t been back to Ithaca since I graduated in 1990 (except returning briefly for my brother Max’s graduation in 1993). So, it was a double treat to visit Ithaca and Farm Sanctuary. I’m looking forward to the next Hoe Down in California, and visiting New York’s Farm Sanctuary again soon.

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.

ani phyo 105degrees rawkstar dinner raw food oklahoma

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

ani phyo raw food dessert sarasota

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.

ani phyo raw food essentials

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!

ani phyo raw food essentials

The Weller Historic Estate was at full capacity with well over 120 attendees, and the energy was contagious.ani phyo raw food essentials

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.ani phyo raw food essentials

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.

ani phyo raw food essentials

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.ani phyo raw food essentials

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! ani phyo jenna norwood mole sauce raw food

Now, for my recipes. Enjoy!

Ginger Lime Aid
Makes 8 cups
(adapted from Ani’s Raw Food Essentials)

  • 2 teaspoons Ginger
  • 6 Limes, squeeze juice
  • 1/2 cup Honey or Agave
  • 2 Liters Sparkling water
  • 1 cup Ice

Place all into blender, and blend. Serve immediately.

Raspberry Daiquiri
Makes 8 cups

  • 1/2 bag Frozen Raspberry
  • 1 Orange, peeled and seeded
  • 1 Lime, peeled, seeded
  • 2 liters Sparkling water
  • 1 cup Ice

Place all into blender, blend and serve immediately.

Fresh Green Taco Wraps Filled with Taco Nut Meat, Avocado, Tomatoes, and Mole Sauce
Makes 4 tacos
(from Ani’s Raw Food Essentials)

Taco Nut Meat
  • 1 cup walnuts or sunflower seeds
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon cumin, powder
  • 2 teaspoons coriander, powder
  • 1 teaspoon fennel seeds
  • 1/4 teaspoon sea salt, to taste

Place all ingredients into your food processor and process into small pieces.

Mole Sauce
  • .5 cup tomato
  • 1/4 cup olive oil
  • 2 Tablespoon cacao powder
  • 1 Tablespoon honey or agave
  • 1 teaspoon cinnamon
  • 1/4 teaspoon chipotle
  • 1/4 teaspoon sea salt
  • 2 Tablespoon filtered water

Place all into blender, blend smooth.

Toppings and Shell
  • .5 Avocado, diced
  • .5 Tomato, diced
  • .1 Cilantro, chopped
  • 4 green cabbage leaves

To assemble tacos, into each cabbage leaf, spoon Taco Nut Meat. Top with avocado, tomato, and cilantro. Drizzle on your Mole Sauce, and enjoy.

dessert ani's raw food essentials

Strawberries with Cashew Kream and Chocolate Sauce
Makes 4 servings
(from Ani’s Raw Food Essentials)

Cashew Kream
  • 1 cup Cashews
  • 1 Tablespoon Honey or Agave
  • 1 Tablespoon Vanilla extract
  • Water, as desired
Chocolate Sauce
  • 3/4 cup Honey or Agave
  • 1/2 cup Cacao powder

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.


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!

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!

ani phyo raw food essentials at erewhon in hollywood los angeles, ca

For weeks, friends had been calling to say they saw a poster of me on Beverly Blvd. Now I can see why. Erewhon is the greatest store in the world for everything raw. Juan Hernandez has been the Erewhon force behind this great raw department. I’m holding a print gift from Tyler Golden, my food photographer, of my Mandu Dumpling recipe from Ani’s Raw Food Essentials. I love it!

ani phyo vincent gallo raw food essentials

Another photo in front of my poster, this time with one of my favorite actors and directors Vincent Gallo. He directed and acted in Buffalo ’66 (1998) with Christina Ricci, who I love too. I attended high school in Buffalo, and enjoyed watching this film years ago. Buffalo ’66 was the first time I saw the camera effect when the set stays still and the camera pans 360 around the characters. This was a year prior to the same effects in the Matrix film.

ani phyo raw food essentials hollywood erewhon

It was another packed house on a beautiful Saturday afternoon at Erewhon in Hollywood. I demonstrated how to make my Strawberry Kream Pie using dates, cashews, vanilla, and strawberries. The lovely Christy Morgan (in purple) volunteered to help me portion out the tastes and get them into the crowd. Everyone loved the dessert, it was fast and easy to make, and tasted delicious.

I talked about the importance of probiotics in our diets. In America, we take antibiotics, which kill off all our healthy intestinal flora. Probiotics will help us to regain balance in our digestive tract. My new book includes a chapter on probiotic drinks including kefir and kombuch, and another on probiotic pickled vegetables inspired from my Korean heritage.

ani phyo raw food essentials erewhon

I always love signing books after a talk and food presentation. It’s when I really get to connect with people and hear their stories. These two lovelies are getting married soon, and told me they’re planning to have 3 raw cakes at their wedding.

dana ani phyo raw food essentials erewhon hollywood los angeles, ca

I had previously met Dana at one of the Community Services Unlimited gardens, where she was elbow deep planting greens in the dirt. Her garden is beautiful, very well maintained, and full of the most delicious plants. Read my post on the CSU, Inc gardens.

Thank you to Juan for hosting, Christy for helping, Tyler Golden for taking photos, and Raw Sangha’s Brother Echo for filming yesterday’s event. Brother Echo said he’d have a video up that I’ll link to in a day or so. Thanks everyone for joining me and celebrating my new book!

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