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My first stop in Portland, OR was to shoot a 6-minute segment with host Dave Anderson for AM Northwest on KATU TV. I show Dave how to make a Vegetable Nori Roll from Ani’s Raw Food Asia. Dave’s lost a ton of weight since I saw him along my last tour, and looks great. He said he cut out processed foods and cut back on alcohol.

Here I am above with AM Northwest  co-host Helen Raptis.

Next stop was Yummy Tummy Cafe for a lunchtime fuel-up on a gallon of Norwalk green juice; chocolate covered jungle peanuts; and a ruben sandwich made from flax seeds, mushrooms, and sauerkraut. Omg, seriously yummy tummy! And, a book signing meet-and-greet. From here, I was shuttled over to the KBOO radio station for an interview, and then finally ended up at Powell’s Books downtown for a talk and book signing.

I got to visit Powell’s rare book room, where I sat and signed a stack of my books, including Ani’s Raw Food Asia.

Peter Hanfileti is a very dear, long-time family friend from when I was in middle school…that’s so long ago! He’s an MD and acupuncturist in Vancouver, WA.

Kris Dyer may look familiar because he’s in my first book, Ani’s Raw Food Kitchen, which I wrote when I still lived in Portland. Kris was also one of our SmartMonkeys! I love tour because it allows me to visit friends I haven’t seen in a while. The weather was dry and sunny, just like last year in Portland! I love that city especially when the weather is gorgeous. Plus, the city’s blanketed with WiFi.

It was Kanga’s 8th ‘birthday’ and also our anniversary on Labor Day. Each year, I make my darling pooch a heart shaped cake (you may have seen the photo from last year’s birthday on page 301 of Ani’s Raw Food Essentials). This year, the cake was made with sunflower seeds and a few Medjool dates. Kanga was so eager to eat it, she got green birthday candle wax on the tip of her nose….so cute!

In a blink of an eye, the cake was gone! And, I wonder if you can guess who’s in the background with her ‘magic’ tatoos….hint….London and the UK.

For our birthday ladies’ luncheon, I made Jicama Rice, Mexican style by processing Jicama, then adding chopped red bell peppers, onion, corn kernels, cilantro, and a pinch of sea salt. Recipe below…. It was a lunch of British guests, one of whom is a celiac. That means she needs to avoid wheat gluten. I love that about the raw food diet, it’s free of wheat, gluten, refined sugar, dairy, and guilt!

I had made myself a beet, parsley, lemon, and cucumber juice earlier that morning, then mixed in the beet pulp with a sunflower pate. I used this pate to stuff poblano peppers, then dehydrated them for a few hours to soften. For a sauce, I blended a simple tahini with lemon juice, salt, splash of water.

This was the dessert my lovely friend Kate Magic made us for dessert! It was made with figs, cacao, coconut, and lucuma…and it was incredible! But this was one course poor Kanga didn’t get to try (dogs and cacao don’t mix well…chocolate).

Jicama Mexican Rice
makes 4 servings

  • 4 cups jicama, peel, dice
  • 1/2 cup onion, yellow, chop
  • 1 cup corn kernels
  • 1 cup red bell pepper, dice
  • 1/2 cup cilantro, chop
  • 1/2 jalapeno pepper, chop, to taste (about 1 tablespoon)
  • 1/8 teaspoon sea salt
  • 2 tablespoons olive or hemp oil, optional

Place jicama in food processor, process into small bits. Be careful not to over process. Scoop into mixing bowl. Add remaining ingredients, toss to mix well.

Kanga’s Birthday Cake
1 serving

  • 1 cup sunflower seeds
  • 1 cup medjool dates, pitted

Place sunflower seeds in food processor. Process into small pieces. Add pitted dates, and process. Sunflower will stick together and bind into a cake ‘dough’. Form dough into heart, and serve.

Note: Sweets should be served in moderation to dogs, as to humans as well.

If serving to humans or to mix up variations to this recipe, try adding in sea salt, vanilla, cacao / carob, and or  goji berries.

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.

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