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Top Chef Alex Reznik (from Bravo’s popular cooking show) invited me, a raw vegan chef, into the Top Chef kitchen to assist with a celebrity chef dinner made along side Top Chef Betty Fraser and Top Chef CJ Jacobson. This event was at the Test Kitchen here in Los Angeles, where I’ll be hosting a Raw Vegan Fine Dining experience on November 17 + 18, 2010 called Ani Phyo’s Gastrawnomique. I’ll be presenting molecular gastronomy inspired techniques, without the chemicals. All natural, of course! Please rsvp asap if you can join us for this ground breaking event.

Top Chef Betty Fraser was on Bravo’s hit show season 2. She has a cute restaurant in Hollywood called Grub.

Top Chef CJ Jacobson was on season 3, and Top Chef Alex Reznik season 7. TV may make these chefs seem mean, but they’re all super cool in real life. TV=drama.

Michelin-starred Chef Ricardo Zarate had to show me how to deep fry super thinly sliced leeks so they stay green in color. The night before, Chef Alex put me on deep fryer duty (me, a raw chef…it was my first time using a deep fryer!). I found out later the oil was too hot, so my leeks turned brown. But Chef Alex didn’t say anything about my burnt leeks garnishing his dishes because he didn’t want to hurt my feelings. What a sweetheart!

Chef Alex and I plating the dish he called Cow. It was made up of beef, bone marrow, liver, and tongue.

You can see the burnt leeks…oops! This dish was inspired by Chef Alex’s Russian heritage. At least he was using every part of the cow. Definitely tested my boundaries, but I grew tons….and Kanga my dog loved the way I smelled when I got home.

There was even a bit of vegan raw on the plate….me laying down a strand of cucumber with beautiful beet puree.

A few days prior to the Top Chef Test Kitchen event at Test Kitchen LA, I got to meet celebrity Top Chef Marcel Vigneron, who was on season 2 showing off his molecular gastronomy skills. What a cutie pie.

Test Kitchen is chock full of celebrity chefs. Here I am with Chef Walter Manzke.

I’m stoked for my raw vegan dinner on November 17 + 18th, 2010. So far, Top Chef Alex Reznik and Next Food Network Star Doreen Fang have confirmed they’ll be assisting me in my un-cook kitchen creating vegan raw foods for their first time. This will be a star studded event with a Green Carpet on the first night, and we’re going to have so much fun! Hope you’ll join us for 6-courses of raw food presented in a brand new way ($55 fixe prix). Make sure to rsvp for Ani Phyo’s Gastrawnomique soon because it’s filling up fast, and space is limited.

I was invited to Rockefeller Center for a guest appearance on LX New York with hosts Janice Huff and Jane Hanson. I talk about 4 key ingredients in the raw food diet, and made 3 recipes using ‘secret’ ingredients: Marinara Pasta, Strawberry Tartlets, and Chocolate Pudding “slash” Frosting.

(this video’s audio is totally out of synch, and I’m trying to get my hands on a better copy of the segment, which I’ll upload later)

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.

Water Kefir
Note: avoid metal. Metal damages probiotics and water kefir grains. Use only plastic spoons, measuring cups, and glass jars.

  • 4 cups filtered water
  • 1/3 cup organic cane juice crystals (sugar)
  • 1 Tablespoon turbinado (brown)
  • 2 pieces ginger
  • 3 slices dried pear (unsulphured)
  • 1/4 cup water kefir grains

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.

ani's raw food essentials kefir

In this video, I speak with The Blissful Chef Christy Morgan after my book signing and food demo at Erewhon May 8, 2010 about my philosophy  of raw food and about my new book Ani’s Raw Food Essentials.

ani phyo raw food essentials

ani phyo google you tube raw food essentials

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.

chili ani phyo raw foodMy chili recipe with Taco Nut Meat….how cool is this!

salads ani phyo raw food2 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.desserts ani phyo raw foodRaw 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!

auditorium ani phyo raw foodAfter 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!

crowd ani phyo raw foodWhat 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!ani phyo raw foodAll 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:

Sprouted Wild Rice with Corn and Tomato

Simple Rosemary Oregano Noodle Salad

Fresh Tomato Chili with Taco Nut Meat

Pineapple Ice Box Dessert

Visit GoSuperLife.com for specials on Kelp Noodles and Raw Cashews, organic ingredients, and my favorite kitchen tools.

spencer christian ani phyo janelle wang san francisco california

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).

Watch video of my TV appearance here.

makeup ani phyo raw food essentials

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. ani phyo raw food

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.teen ani phyo raw food

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.

Watch video of my TV appearance here.

JAP CHAE – Korean No-Cook Kelp Noodles with Vegetables
(page 224, Ani’s Raw Food Essentials)

  • 1/2 cup thinly sliced onion
  • 1 cup sliced shiitake mushrooms
  • 1/2 cup julienned carrot
  • 2 tablespoons sesame oil
  • 1 (12-ounce) package kelp noodles
  • Soy sauce (Nama Shoyu is unpasturized)

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.

Custard Tartlets
(page 267, Ani’s Raw Food Essentials)

CRUST (food processor):

  • 2 cups nuts
  • 1 teaspoon salt
  • 2 cups pitted dates

CASHEW KREAM (blended)

  • 1 cup cashews
  • 1 tablespoon vanilla extract
  • 1/2 cup water

TOPPING

  • whole fresh berries

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!

See recipes here.

060710 view from the bay ani phyo raw food ani's raw food essentials



Watch video: 9 min, 51 sec

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!

raw sangha ani phyo raw food essentials erewhon hollywood

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