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
TRT: 60 min
Listen to my interview with Carla on her radio show, Carla’s Cooking Radio. I talk about benefits of raw foods, my background, how I got into raw foods, and many tips for enjoying more healthy fresh whole foods. Raw desserts are my favorite, like my Chocolate Raspberry Ganache cake, and eating it is good for you and guilt-free! I explain how eating desserts and raw foods can help you loose weight while making you healthier from the inside out to give you the glow of radiant beauty.
Carla shared with me her Raw Almond Pistachio Ice Cream Recipe. I can’t wait to try making this!
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
Place all ingredients into a mixing bowl. Toss to mix well.
Will keep for 3 days in fridge.
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!
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.
It was a Vital Juice Spa weekend full of healthy beauty, yoga, massage, breath work, and good food. Co-founder Amanda Freeman was in town for the spa event, and it was lovely to catch up with her. On Friday, I enjoyed the best ever breath work session with Cindy Click. Perfectly what I needed after a challenging week.
I met lovely folks from my favorite yoga studio, YogaWorks. Terri Seiden, the Director of Marketing, has offered to throw a book release event to help me celebrate Ani’s Raw Food Essentials in late June at their Larchmount location.
Here I am with the beautiful Jamie Kiffel-Alcheh. I forgot to bring my yoga clothes, so I missed out on doing yoga on the lawn in the sunshine.
The next day, I got to see Jamie again… this time for a raw meal in Santa Monica at a newish raw food cafe with gorgeous Kimberly Miguel Mullen. Read about our raw food lunch on Vital Juice, Los Angeles.
Good thing I fueled myself up with a Spa Day and then Raw Foods because the next day I drove almost all the way to Palm Springs to meet up with my best girlfriend from college, Dora Jih of Season Tees. Her 8 year old daughter had a synchronized swim competition. It was so fun to watch these cute girls all dolled up in hand made custom outfits doing their mermaid dance. And, they let Kanga join in on the fun too!
Yesterday, we shot 3 segments for Ani’s Raw Food Essentials for web, TV, and cable:
The videos will air one a month starting late May, after the new book is available. Here’s a few photos from the day.
Makeup works wonders, and each time I work with a makeup artist, I learn new ways for applying looks. Martin Christopher does makeup for the Playboy Bunnies, and I loved what he did with me eyes and hair.
To get as much of the counter and ingredients into our shots, I had to stand as low to the counter as possible. That meant standing with my legs straddled for hours…quite the thigh workout.
Skye Van Raalte-Herzog (producer), Todd Stevens (exec producer), and Aaron Lee (camera) were great at giving me feedback and direction. They’ve obviously done these shoots many times before and really knew what would work well on camera. They were an awesome team to work with.
A behind-the-camera perspective photo shot by my assistant Jules Castillo. Jules helped us to set up the kitchen for our shoot, then he helped me prep my ingredients too. Great assistants like Jules are wonderful to have around on shoots and projects.
Everyone enjoyed eating up all the food after the shoot. It’s always fun to watch reactions to my food when folks try it for the first time. Skye enjoys lots of raw foods already, but Todd was blown away at how simple and delicious everything was. Thank goodness he loves nuts, since both dishes used walnuts, almonds, and brazil nuts.
I had a birthday celebration to attend last night after the video shoot. Sweetie Martin made sure my hair and makeup were perfect for my evening out. What did I tell you….Playboy hair! I felt like an LA hottie. That is one of the many things I love about LA. You can never be too over or under dolled up.
Once these videos go live, I’ll make sure to post them here. So check back for the first one late May. I can’t wait to watch them myself!
The food was delicious, as always, and included a raw lasagna, raw cheeze filled endive boats, kale salad, green salad, sushi rolls, mac and cheese, and chocolate truffles, and many other delicious treats. One interesting item on the menu were these fiddlehead ferns.
These ferns are only available 1 week each year at the farmers’ market. This was our lucky week to get to enjoy these unfurled fronds of the young fern. They look so interesting, and the taste reminded me of a Korean vegetable side dish.
It was a relaxing Sunday afternoon haven amidst the craze of the LA Marathon earlier that morning. We enjoyed great food and company including Lorri Bauston (Animal Acres), Elizabeth Castoria (VegNews Magazine), Jolia Allen (Vegetarian Times), Brendan Brazier (Vega), and Robert Cheeke (Vegan Body Building), to name a few.
I’m excited about my newest book Ani’s Raw Food Essentials, available everywhere by May 3rd. It’s a huge hard cover book with over 250 recipes. It’s printed in 2 color, like Ani’s Raw Food Kitchen. My goal is to make my books accessible, and get these recipes into your hands so you can enjoy making healthy treats with them. By printing in 2 color instead of full color, the book only costs $27 rather than $45. There’s gorgeous color inserts, as you can see from the photos above.
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