This is a video shot during my workshop at Mom Tri’s Villa Royale in January. In it, I’ll show you how easy it is to make delicious, nutritious Thai Spring Rolls with an Almond Dipping Sauce. My yummy, super healthy, raw food version of a peanut inspired sauce is made using kaffir lime leaves, chilies, and almonds. The rolls are made by filling collard leaves with julienne zucchini, mung bean sprouts, and fresh herbs like cilantro, mint, and basil.
Thai chilies are spicy hot, so you’ll want to adjust the spice level to suit your tastes. Removing the seeds will help to decrease the spice level. Capsicum is what makes chilies hot, and is the ingredient found in most diet pills for its metabolism boosting properties. Capsicum increases circulation, decreases inflammation, and boost our immune system.
Thai Spring Rolls with Almond Dipping Sauce
Thai Dipping Sauce
To make dipping sauce, place sauce ingredients into your blender, adding water as needed. Blend smooth.
To wrap, place leaves onto flat surface. Layer with fillings, and roll.
Serve with dipping sauce.
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.
Here’s a sneak peak into one of my favorite recipes from my new book, Ani’s Raw Food Essentials (available June 1st). We shot this recipe last Thursday for TV, cable, and web.
I’ve been craving raw Tomato Chili the past few days, so I made sure to pick up some beautiful tomatoes, bell pepper, and fresh oregano at the farmers’ market. When I went to make this last night, I realized I had run out of chili powder, so I used chipotle powder instead. It turned out spicy hot. To help cool it down, I made a batch of raw Taco Nut Meat, which helped a bit, but not enough. So then I added some Cashew Sour Kream, and that helped. It was delicious, and energized me to write late into the night.
This recipes is simple and quick to make. I enjoy the mediation of chopping with my knife. But you can also just place ingredients into your food processor and let it do the chopping for you for an even shorter prep time.
Tomato Chili with Taco Nut Meat
Place all ingredients into a large mixing bowl, toss to mix well.
Place half of your mixture into your food processor or blender and puree. Scoop back into bowl with mixture and toss to mix well.
Place all ingredients into your food processor, and process into small pieces.
To serve, scoop raw Tomato Chili into bowls. Top with Taco Nut Meat. Enjoy.
Tomato Chili will keep for 1-2 days in fridge. Taco Nut Meat will keep for a week or more.
“Ani’s Raw Food Essentials” is now available in soft cover, as of May 1, 2012!
In this book, I break down recipes to the simplest of ingredients. Then, I show you how to build from there to make variations and different flavors. I hope you’ll enjoy my new raw food book! Can’t wait t hear what you think about it.
My raw food Miso Soup recipe is featured on the cover for the new Vitamix Create Cookbook. It’s included inside the box with every professional series Vitamix blender.
Two of my recipes are included in the 2009 Food & Wine Cookbook.
I love this recipe for Zucchini Noodles with Raw Tomato Marinara. Super easy to make. Just blend tomatoes and herbs with some lemon to add that tart flavor of cooked tomatoes and a date for added sweetness. Serve marinara over thinly sliced zucchini ‘noodles’ for a wheat free, low calorie, raw food pasta dish that will help you loose weight and feel great too.
This delicious Raw Sweet Corn and Cashew Chowder is made by blending fresh corn with cashews for creaminess, a splash of olive oil for rich smoothness, and fresh cilantro for brightness.
The Veggie Grill is taking SoCal by storm with their delicious vegan foods. I love the fact they use soy-free cheese made from cassava root. (I’m in fact Asian, but allergic to soy products). And, they have a great marinated raw kale salad that’s yummmms.
Joseph Connelly, publisher of the best vegan lifestyle magazine VegNews, was in town on his way to Expo West in Anaheim tomorrow. So, we met up with Veggie Grill owner Kevin Boylan for dinner in West Hollywood. It was so good! I gave Joe an early copy of Ani’s Raw Food Essentials to check out.
We also met 3 fitness buffs. They were ripped with huge muscles on a vegan, plant based diet. All train in Jujitsu, and looked like they could be body builders. I asked the lady in the group about her protein intake, and she said she doesn’t worry about it. To build muscle, she told me to pump heavy iron at high reps of 20, 4 sets. I’m going to try that later today at the gym.
I’m all about building up my muscle mass lately. I feel that as I’m growing older, my metabolism is naturally slowing down. One way to boost it up is by building more muscle mass. I’ve noticed after years of detoxing and fasting that my body cannibalized my muscle. So now it’s time to rebuild more.
My raw food cover feature in the UK’s raw lifestyle magazine. This article includes several recipes from Ani’s Raw Food Desserts, as well as my top 10 daily health practices.
This uncooking episode aired on Supreme Master Television last week to over 4 million views around the world! In it, I show you how to make my Peach & Pistachio Cobbler from my book Ani’s Raw Food Desserts.
Peach & Pistachio Cobbler
Watch my Author’s at Google Lunchtime Talk from May 4th, 2009. This was the kickoff for Ani’s Raw Food Desserts book tour.
Past authors in the Google list of speakers include Obama and Hillary Clinton. Plus, the other Google campuses were netcast in to join my talk too. So cool!
I show Google how to make my Raspberry Ganache Fudge Cake, from page 49 of my book. And I feed Google my famous Chocolate Candies.
The Ready Mix kits I’m launching will help you make your own Cake and also Chocolate Truffles. I’m still tweaking this product, but for now, it’s available from Essential Living Foods website:
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