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!
For weeks, friends had been calling to say they saw a poster of me on Beverly Blvd. Now I can see why. Erewhon is the greatest store in the world for everything raw. Juan Hernandez has been the Erewhon force behind this great raw department. I’m holding a print gift from Tyler Golden, my food photographer, of my Mandu Dumpling recipe from Ani’s Raw Food Essentials. I love it!
Another photo in front of my poster, this time with one of my favorite actors and directors Vincent Gallo. He directed and acted in Buffalo ’66 (1998) with Christina Ricci, who I love too. I attended high school in Buffalo, and enjoyed watching this film years ago. Buffalo ’66 was the first time I saw the camera effect when the set stays still and the camera pans 360 around the characters. This was a year prior to the same effects in the Matrix film.
It was another packed house on a beautiful Saturday afternoon at Erewhon in Hollywood. I demonstrated how to make my Strawberry Kream Pie using dates, cashews, vanilla, and strawberries. The lovely Christy Morgan (in purple) volunteered to help me portion out the tastes and get them into the crowd. Everyone loved the dessert, it was fast and easy to make, and tasted delicious.
I talked about the importance of probiotics in our diets. In America, we take antibiotics, which kill off all our healthy intestinal flora. Probiotics will help us to regain balance in our digestive tract. My new book includes a chapter on probiotic drinks including kefir and kombuch, and another on probiotic pickled vegetables inspired from my Korean heritage.
I always love signing books after a talk and food presentation. It’s when I really get to connect with people and hear their stories. These two lovelies are getting married soon, and told me they’re planning to have 3 raw cakes at their wedding.
I had previously met Dana at one of the Community Services Unlimited gardens, where she was elbow deep planting greens in the dirt. Her garden is beautiful, very well maintained, and full of the most delicious plants. Read my post on the CSU, Inc gardens.
Thank you to Juan for hosting, Christy for helping, Tyler Golden for taking photos, and Raw Sangha’s Brother Echo for filming yesterday’s event. Brother Echo said he’d have a video up that I’ll link to in a day or so. Thanks everyone for joining me and celebrating my new book!
Professional photos taken by Tyler Golden from last weekend’s kick off book tour events. The first two are from Book Soup in Hollywood on Friday May 7, 2010.
The following images are from Saturday May 8th at Erewhon in Hollywood.
More photos were taken and a video was shot by Brother Echo of RawSangha. Check out photos here, and video coming soon.
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
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.
Cauliflower is one of my favorite vegetables, and it was abundant at the farmers’ market today. So, I picked up a big, beautiful head to whip up my mash for dinner. Cauliflower comes in white, green, and purple varieties, and works wonderfully processed into a mash. This is my version of mashed potatoes. Cauliflower has a kick to it, which I love. But if it’s too strong for you, try the following trick:
To soften the kick of raw cauliflower, process on it’s own first with 1 cup of filtered water. Strain through a cheese cloth or nut milk bag. Some of the pungent flavor will run off with the water. Or, you can also substitute with broccoli, which is much milder.
Serve with a gravy on it’s own, or alongside your favorite recipe(s).
To keep your mash lighter in color, you can use white miso paste. I used a red paste, and it was still light in color. I added a touch of olive oil, but for even more creaminess, I use avocado. Avocado creates spots of slight green, which I don’t mind, since I love the color green. Besides, the gravy will cover it up anyways.
I used to use Psyllium Seed Husk powder in this recipe, but this batch didn’t seem to need any stiffening up, so I skipped it. If your mash is too runny, add a teaspoon at at a time, up to a tablespoon, of Psyllium to thicken.
Place all ingredients into your food processor. Process until smooth.
A rich and creamy gravy that’s easy-to-make in your blender.
Place all ingredients into your blender. Blend smooth.
Here’s a super fast and easy recipe I made the other day when I had very little time to eat, but needed a break from my computer for a few short minutes. I didn’t feel like a green salad, and wanted something a bit more substantial.
Zucchini noodles tossed with diced tomatoes and avocado with a touch of garlic, rosemary, and oregano for an Italian flavor. This is delicious and beautiful.
Simple Rosemary Oregano Noodle Salad
Place all ingredients into a mixing bowl. Toss to mix.
To serve, transfer into bowl. Garnish with 1 tablespoon hemp nut.
Listen to my conversation with Rhio and Leigh from March 19th, 2010.
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.
Kate Magic was visiting from the UK last fall. In this video, you can watch our visit to Erewhon Natural Foods in the heart of Los Angeles, CA. I believe Erewhon was SoCal’s first natural food market and co-op. It’s full of the healthiest foods, cookbooks, natural eco green cleaning products, and lots more. Rooted in macrobiotics, they have a great book selection too.
Erewhon offers a huge array of raw food products in their store, it’s probably the largest raw selection in the world. The raw food goodies take up 2 full isles, end caps, plus a refrigerated section. It’s always a treat to peruse the isles to see what new raw food products have hit the marketplace.
Kate and I enjoyed a lovely day playing around West Hollywood. We started out at lunch eating delicious collard roll wraps, then stopped into Trashy Lingerie next door. Since raw foods keep me at my ideal weight, makes my skin smooth and clear, and helps me build a lean, strong body, it makes shopping for and wearing lingerie easier.
Next, we visited a thrift store, which is my favorite way to shop. It’s recycled fashion, eco, green, good for our environment, and it’s true that one person’s trash can be another person’s treasure. Finally, we then made it over to Erewhon.
Kate will be back in LA in August this year. I look forward to continuing our SoCal adventures together!
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 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.