I was a guest on San Diego Living with host Erin Mikael’s Green Scene segments on June 24, 2010, and then again on June 27th. We make Cashew Kream with Fresh Red White and Blue Berry Parfaits and Fruit Tartlets.
A book trailer for Ani’s Raw Food Essentials for a naturally effervescent probiotic drink called Water Kefir from page 56.
This healthy drink is simple to make using water kefir grains that you can purchase online. I include resources in my book, and recommend going straight to the source for the living grains. Avoid the processed, dried, packaged grains because they are not as vital as the living grains. Plus, the dry grains only brew maybe three batches before you have to go and buy more dried grains again.
It takes just 48 hours to brew Water Kefir, and it’s full of friendly bacteria for building healthy intestinal flora. It helps me with digestion, assimilation of nutrients, and elimination. I enjoy Water Kefir with and after meals to help with digestion. I drink a cup on an empty stomach before bed to balance my intestinal flora.
In this video, I use a variation of the recipe in my book.
Note: avoid metal. Metal damages probiotics and water kefir grains. Use only plastic spoons, measuring cups, and glass jars.
Place water into a glass jar. Add sugars, ginger, pear, and stir. Add grains. Close lid, and store in cabinet for 48 hours to brew.
Pour brew through a plastic sieve to catch the grains. Remove ginger and pear. Store brew in glass bottles at room temperature to increase vitamin B levels. Or, store in fridge to chill.
Start your next batch immediately.
Day 4 of my SF tour was a dream come true. I visited the YouTube Google campus in San Bruno, where Chef Fletcher Starkey and Pastry Chef Jenna served up 6 raw vegan recipes in their campus cafeteria (recipes follow below).
They labeled each of my raw food dishes with my headshot photo, and they tasted delicious! I enjoyed lunch with my beautiful hosts before my talk, from left to right: Cat, Jill, and Cheryl Pon.
My chili recipe with Taco Nut Meat….how cool is this!
2 raw food salads. Folks said they didn’t even realize these recipes were raw! They liked the texture of the wild rice and loved all the flavors and colors.Raw food desserts included my Pineapple Ice Box desserts from Ani’s Raw Food Desserts, chocolate truffles, and a blended cantaloupe with blueberries. Yum, and just what I needed before my talk…cacao!
After a delicious lunch, we made our way over to the “UN Auditorium”. It was indeed tiered, just like at the United Nations, and was wired with video, projection screens, and monitors. All set up and ready to go for netcasting between all the Google campuses!
What an experience to speak in a fully wired room to YouTube and Google employees across all campuses! YouTube is amazing, enabling us to reach a global audience.
In the mid 90s, I was Internet Media Director for Simon and Schuster. I produced a project where video jockeys went around the Mediterranean. They shot video and then overnighted video tapes to me in California. I would sit with my Avid editors and edit together educational clips, then upload onto our websites. Today, this is all instantaneous and accessible to everyone, thanks to YouTube!All campuses were connected for my presentation and food demo. Next we’ll need to find a way to send raw food through the internet, George Jetson’s style!
The recipes I made included:
Visit GoSuperLife.com for specials on Kelp Noodles and Raw Cashews, organic ingredients, and my favorite kitchen tools.
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
(page 224, Ani’s Raw Food Essentials)
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.
(page 267, Ani’s Raw Food Essentials)
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
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!
In this episode I talk about my new raw food uncookbook, Ani’s Raw Food Essentials, on Day 2 of my new book tour here in Hollywood at Erewhon. Brother Echo from Raw Sangha created this great episode documenting my presentation, talk, and book signing. I had a great time speaking with Brother Echo. He’s a glow of bright light sharing his great gifts with our world. Thanks Brother Echo!
Wild rice is actually a grass, not a grain. It’s an aquatic seed that’s found mostly in the upper fresh water lakes of Canada, Michigan, Wisconsin, and Minnesota in North America. It’s a great source of protein, minerals, B vitamins, folic acid, and carbohydrates. I enjoyed wild rice the other morning to help fuel my cardio workout later that day.
I like to soak wild rice in at least double the amount of water for 2 or more days. Rinse and change soak water at least 2 to 3 times each day. Soaked wild rice will never get as soft as when it’s cooked, but that’s what I love about it. It has a chewy, hearty mouth feel that’s really satisfying, especially when my body’s craving some complex carbs.
This simple, quick, delicious recipe is made with just a handful of ingredients. Personally, I leave out the oil and salt. But it will bump up the flavor profile if you choose to add it in.
Sprouted Wild Rice with Corn and Tomato
Makes 2 servings
Place all ingredients into a mixing bowl. Toss to mix well.
Will keep for 3 days in fridge.
Watch Video: 4 min, 24 sec
In this video I’ll show you how to make a beautiful, delicious, refreshing ice cream using cashews with folded in pineapple, and shaped into a cake form. This raw food demo was recorded during my workshop at Mom Tri’s Villa Royale in Phuket, Thailand on January 24, 2010.
Pineapple Ice Box Dessert
(fills one loaf pan to make about 8 servings)
Make crust by processing cashews into small pieces with vanilla. Add honey, and process to mix well. Sprinkle half of the crust mixture into bottom of a loaf pan,
To make filling, in high-speed blender, blend cashews with honey or agave and liquid oil into a smooth cream. Into a mixing bowl, toss cream with pineapple to mix well. Scoop into loaf pan. Top with remaining crust, and gently press down.
Freeze dessert overnight or until frozen.