On Day 3 of my SF book tour, I visited the vibrant Spencer Christian and beautiful Janelle Wang for a return appearance on their afternoon talk show The View from the Bay. Spencer already loves raw vegan foods, and this visit, we may have won Janelle over to our side with my Jap Chae Korean No-Cook Stir Fry Noodles and Berry Kream Tartlets. (The recipes follow below).
It’s always fun to be made up by a professional make up artist. Skye said she’s been working weeks without one day off. A perfect candidate for the raw vegan diet.
Abbeba kicked off this show with her dehydrated crackers and salsa. I like to remind folks raw dishes like guacamole, salsa, gazpacho, and salads are already popular, so raw foods really aren’t that much of a stretch from what we’re already eating.
I met this pretty teen last year on my Ani’s Raw Food Desserts tour. She seems to have grown a foot or more, and has the coolest parents. Her pops brought her to the Ferry Building for my talk on Saturday, and her mom brought her to the TV station. She’s thriving on raw, and is continuing to convert and inspire her friends. What an inspiration.
The 2 recipes I made on air were for my Jap Chae, page 224, and Custard Tartletts, page 267. Jap chae is one of my favorite Korean noodle dishes, and it’s traditionally made with rice noodles. This recipe was inspired by my mother, who pointed out how similar kelp noodles are to rice noodles. Mom helped me figure out how to season my noodles with pretty much the same ingredients as the cooked version.
JAP CHAE – Korean No-Cook Kelp Noodles with Vegetables
Place the onion and mushrooms in a large mixing bowl and toss with salt or soy sauce until mixed well. Nama Shoyu is a raw unpasturized soy sauce, and Bragg’s Liquid Aminos is a live food. Another wheat free soy is tamari, if you prefer that. Set aside for at least 15-20 minutes to marinade and soften. Add the carrot and sesame oil. Mix well. Add the noodles and toss to mix well.
CRUST (food processor):
CASHEW KREAM (blended)
To make crust, add nuts and salt into your food processor, and process into small pieces. Add dates to bind together your batter.
Line tartlet pan with plastic wrap. Press 2 tablespoons of the batter into pan. Remove tartlet crust, and place on plate.
Make kream by blending cashews with vanilla and water until smooth.
Scoop into tartlet crust. Top with fresh berry, and serve.
We’re offering a special on raw cashews and kelp noodles this month in celebration of my newest book. For organic ingredients and my favorite kitchen tools, visit my estore at: www.GoSuperLife.com
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.
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.
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.
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.
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
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!
Video TRT: 4 min, 34 sec
I had the honor of appearing on Spencer Christian and Janelle Wang’s show The View from the Bay, ABC Channel 7 along my San Francisco book tour for Ani’s Raw Food Essentials. This was my 3rd appearance on the show, and I adore the hosts. Spencer loves raw food, and I think we’ve finally won Janelle over with these two recipes for Korean Stir-Fried Kelp Noodles with Vegetables (Jap Chae), page 224, and Custard Tartlets, page 267.
For organic ingredients and kitchen tools, visit my estore and Go Super Life! We’re running a special on Kelp Noodles and Cashews for the month of June to celebrate my new book!
Ani Launches New VitaMix TurboBlend VS
I was invited to the VitaMix headquarters to shoot a 60-minute DVD they'll include in...
Ani's Raw Food Essentials
My new book, Ani's Raw Food Essentials, will be available everywhere May 3rd! I was...
Ani's Recipes in the 2009 Food & Wine Cookbook
Two of my recipes are included in the 2009 Food & Wine Cookbook: my Zucchini Noodles with...
©2007-2010 ani phyo. all rights reserved.