On May 19. 2011 I got to visit Seattle along my tour for Ani’s Raw Food Asia. First stop was with host Margaret Larson at King 5 TV’s NewDay Northwest Show. Everyone in the studio audience received a copy of Ani’s Raw Food Asia.
Next was Evergreen Radio’s Kitchen Corner Show where I had a pleasantly challenging conversation with host Jo Ann Henderson. Jo was skeptical at first, but I hope I was able to convince her that raw foods are simply a way to enjoy more whole, fresh, organic ingredients.
At the same time, another pre-recorded radio program aired on Seattle radio where I spoke with host Keesha Ewers on her Healthy You! Radio Show.
By lunch I was hungry for some local raw food treats, and we stopped at Thrive Cafe for a meet-and-great and book signing, and they fed me delicious salad, green juice, and desserts.
Next stop was KOMO Newsradio where we aired during afternoon drive-time traffic. The hosts Herb Weisbaum & Jane Shannon are already into raw foods, and were already making their own kale chips. I love how main stream kale chips have become!
Our final destination for the day was the Woodmark Hotel and Yacht Club in Kirkland, on the lake. This was the view from my room, you can see snow topped mountains in the distance.
The Woodmark Hotel hosted what they call “Happy Hour and a Half”. They made 2 recipes from Ani’s Raw Food Asia, I gave a talk, answered questions, and then signed books. It was another clear, sunny, dry, warm day in the Seattle. After this final event, I went on a long walk along the lake front. The air was fresh, clean, and crisp. And I felt grateful for all the wonderful people who welcomed me to their beautiful city.
This was the awesome lady who made this day happen for me, Joy. In addition to shuttling me around town, she also hooked me up with a food assistant so that I didn’t have to carry all my food, plates, props with me on the airplane! Plus, she kept the car stocked with cut, prepared veggies of all sorts for me to snack on all day long.
This was Joy’s assistant Lee, who had shopped for props and ingredients, and helped me prep for my TV appearance. Thank you Joy and Lee!! You’ve officially spoiled me.
Watch my debut on Los Angeles TV with ABC 7′s Health Coach Lori Corbin. I show her 5 raw food recipes that have gone mainstream including my Zucchini Pasta (featured in Food Network Magazine), Nut Mylks (like Almond Milk), Green Smoothies, Kale Chips (from Ani’s Raw Food Essentials), and Seaweed Chips (from Ani’s Raw Food Asia).
Watch the 3-minute video, and learn how raw foods helps with weight loss too!
Today was Day 3 of food prep at the Test Kitchen. My GastRAWnomique molecular gastronomy inspired dinner is just days away. Chris Ochs and Josh from SunFood personally delivered a ton of superfoods. Diane Paylor and I were elbow deep in cacao. And Top Chef Alex Reznik was cold smoking my cashews for me.
To cold smoke, Alex uses a smoking gun packed with chips to push smoke into a sealed container of raw cashews. The cashews absorb the aroma of the smoke, but stay raw. Pretty cool. No pun intended.
Restaurant Mo-Chica’s Ricardo Zarate and I making Cheddar Kale Chips.
Richi helping me set up 8 Excalibur Dehydrators. These are my favorite dehydrators, and they come with Paraflexx reusable non-stick sheets. Thanks for sending them over to me Excalibur! So much love from the community, sponsors have been super generous and include: Excalibur, Sambazon, Earth Circle Organics, Sunfood, Gold Mine Natural Food, Frontier Natural Products Co-Op, Big Tree Farms.
Chef Seth Greenburg at the Huntley Hotel Penthouse Restaurant invited me into his kitchen where he shared with me some of his favorite molecular gastronomy techniques.
Chef Seth and I compressed melons and cucumbers, and put chemicals into water and fruit puree to create popular spheres or ‘caviar’. We even made ‘noodles’. See what could be done using chemicals got my creative juices flowing thinking about ways to create similar effects without chemicals, and instead 100% natural and raw.
Test Kitchen brings together the best Chefs in LA, and has become much like a think tank where Chefs share their creativity, ideas, and time. Great energy in this space! Chef Christian Page, a locavore sourcing his ingredients locally and seasonally, is to the left of the photo, and is about to open Daily Dose Restaurant in downtown LA in mid Dec.
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