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Labor Day marks the weekend my Rhodesian Ridgeback, Kanga, and I rescued one another….9-years ago! How time flies. (and yes, I cake sunblock on my face, as you can see).

Kanga had been at the Humane Society for over 2 weeks, and no one adopted her. Surprising, since she is a beautiful specimen of this breed. Plus, she came fully trained, so someone had spent a lot of time and energy with her. She was skin and bone, and 50+ pounds underweight with kennel cough and dusty fur. Poor baby.

Luckily, a truck intercepted 20 dogs on their way to get euthanized, and brought them back to a no-kill shelter in Portland, OR called Family Dogs NW. This was where I found Kanga early the very next morning. I applied the same raw food principles to Kanga as I do for human healing, and over the next month or two she gained 50 pounds and regained radiant health on a Raw Food diet. You can read more about her journey in Ani’s Raw Food Kitchen, where Kanga has her own dog food chapter.

My brother Max saw this photo of Kanga and said she looks like she’s “mugging”. I had to ask him what the heck that means. Max said “mugging = posing, like rappers do for pics”. Hahaa. Yup, Kanga is a superstar, and very popular too. Folks always stop us to pet her, especially young children.

Kanga’s from Rhodesia, which is now Zimbabwe Rhodesia, and the Sahara so she loves the sun, warmth, and sand. She hates water, but it was so hot out that Kanga got her paws wet. I love dog beach because here she can roam off-leash, and run free to play with other dogs.

Kanga and I love laying in the sand and soaking up the sun. It’s never hot enough for us, and soaking up sun is one of our favorite past times. I’m happy I got to take Kanga to Huntington Dog Beach yesterday on the final hot day of the summer (it was 90 F) to celebrate her 9-year Bday and Dogversary with me. Thank you Kanga for being my family, love, and for hanging out with me for the past 9-years! I love you.

 

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!

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
Makes 2 servings

  • 1/2 bunch of kale, de-stem, and tear leaves into bite sized pieces
  • 1 avocado
  • 1 lemon’s juice
  • 1 container of sprouts, any type
  • sea salt, to taste

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 was invited onto FOX in San Diego for a 6-minute segment on the benefits of the raw food diet and to talk about the Sambazon Warrior Up Campaign. I made host Raoul Martinez a few smoothies including a Banana Butter Breeze with Cacao. I planned to make him a Tomato Tarragon Bisque, but ran out of time.

Almond Buttered Banana Freeze + Açaí (adapted from Ani’s Raw Food Essentials)
Find Recipe Here

I’m using my favorite blender, the Personal Blender. It costs about $69, and you can find more about the Personal Blender and find organic ingredients at www.GoSuperLife.com.

Weekend anchor Susan Lennon loves my Acai smoothies. She had a glow that shows how well she takes care of your health.

Preparing smoothies ahead of time was a good idea! Thanks for Kaia Lai and Kato for helping me shop, prep, and set up this beautiful shot.

Raoul initially seemed a bit scared of my smoothies, but once he tasted them, he was a believer! He finished off the cacao banana smoothie, and said he was really impressed.

I was in NYC last week for my television appearance on NBC at Rockefeller Center and several events celebrating my newest book Ani’s Raw Food Essentials. I love how easy it is to get around NYC without a car by walking, taking a train, bus, or subway. I miss great public transportation when living in LA. It’s also surprisingly easy to be healthy and to enjoy raw foods in NYC. I felt super lucky to be invited by the lovely Mia Andres from Organic Avenue and raw model Anthony Andersen for dinner at Pure Food and Wine.

This was my first visit to NYC in 6 years, and my first visit to Pure. I was blown away by the food! It was super fresh, beautifully plated, and really delicious. We enjoyed the S+M salad, appetizers, ravioli, lasagna, but my favorite thing ever was the Mint Chocolate Chip Ice Cream Sundae! I finally got to meet the heart of Pure Food and Wine, Sarma Melngailis, who’s even more beautiful in person.


The next day, I was invited to Quintessence for lunch with my good friends Dhrumil Purohit and Philip McCluskey. Dhrumil is the amazing brainiac creator of the best raw food online community We Like it Raw, which Philip is now a part of too. These two are a real RAWkstar power team….handsome, young, super talented, and doing positive things in our world.

I had been to Quintessence my last visit to NYC 6 years ago. It was good then, and was really good this time around again. We enjoyed tacos, burgers, sundaes, but my favorite was the bagels and cream cheese! Wish I had been there on a weekend to enjoy their raw vegan brunch menu.

I was craving Pure’s Mint Chocolate Sundae, so had to make it back for one more dinner before heading back to Los Angeles. My friend Moby, a long time vegan, and my favorite electronic musician, met me in the garden for dinner along with a few friends and my cousin, Minnie Roh. We enjoyed pizza, ceviche, tamales, smoothies, drinks, lasagna, appetizers, chips and guacamole, but most importantly…a Mint Chocolate Sundae! Everyone was hooked.

To boost this blissful experience even further, Shania Twain, a friend of Moby’s, and Canada’s most popular musician, stopped by our table to catch up with Moby. What a way to finish up my NYC visit!

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.


healthy bitch ani phyo raw food

Read my interview on Healthy Bitch Daily, where I talk about these topics and include a recipe:

  • What made me switch over to the raw diet
  • Biggest misconception of raw foods…
  • What I recommend to those who get sick when transitioning to the raw diet
  • Special tips or recommendations on being an efficient consumer when grocery shopping
  • Ani’s Signature Mango Cobbler

TRT: 60 min

Listen to my interview with Carla on her radio show, Carla’s Cooking Radio. I talk about benefits of raw foods, my background, how I got into raw foods, and many tips for enjoying more healthy fresh whole foods. Raw desserts are my favorite, like my Chocolate Raspberry Ganache cake, and eating it is good for you and guilt-free! I explain how eating desserts and raw foods can help you loose weight while making you healthier from the inside out to give you the glow of radiant beauty.

Carla shared with me her Raw Almond Pistachio Ice Cream Recipe. I can’t wait to try making this!

carla spacher ani phyo raw food essentials healthy

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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