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Last week’s dinner at the Test Kitchen was a chance for me to introduce my latest Raw Food 3.0, inspired by molecular gastronomy without the chemicals, vegan and raw. My 6 courses were presented to a main stream foodie audience in a fine dining atmosphere. And it RAWked!

Truffle Flan
black sesame tuile / calamata / pomegranate / golden & goji berries
I dehydrated the olives, then ground them into powder to intensify the flavor. The berries were soaked in a palm sugar syrup. And the Tuffle Flan’s smooth, light texture comes from Irish Sea Moss. The green are shards of perrilla, aka shiso or sesame leaf.

Smoked Anaheim Chili
cacao mole / avocado / chipotle cucumber / kalahari salt / omega chips
Anaheim chilis were stuffed with a cold-smoked cashew cheeze. Using a vaporizer, apple and cedar chips fed smoke into a bag filled with cashews. Avocado marble was made using a cryovac, which sucks out all the air in a plastic bag to preserve and seal. Cucumbers were compressed in the cryovac with chipotle oil. The cryovac pressed the liquid oil flavor into the cucumbers.

Lapsang Souschong Wild Mushroom
fresh corn polenta / hemp maqui berry / kale chip / english pea dust
Mixed wild mushrooms were infused with a smoked black tea for a rich, earthy flavor and used to top a fresh corn polenta. English peas were freeze dried, then crushed into dust. And my mayonnaise was made with hemp oil for nutty flavor and maqui berry for beautiful purple full of antioxidants.

Fauxlafel
lemon mousseline / cilantro gelee / red earth acai / yuzu garden
Fauxlafel was seasoned with fresh dill and made with carrot pulp from juicing 150 pounds of organic carrots. Luckily, I didn’t have to juice all those carrots myself, and instead just picked up the pulp from Beverly Juice Club. It sat on a mousseline kream of lemon and cashews. Cilantro was juiced and mixed with Irish Sea Moss to create a bright green, intensely flavored gelee. Micro greens and baby orchids were tossed in yuzu juice.

Molten Cookie Dough
lucuma yacon gelato / tart cherry / persimmon gastrique
Cacao cookie dough tartlet was filled with liquid, warm cacao sauce. Served with lucuma gelato sweetened with yacon syrup, flavored with fresh vanilla beans. Topped with freeze fried cherries and dried persimmon slice. Served on a sauce of persimmon and tart vinegar.

Pumpkin Gelee
strawberry leather / candied rosemary & cacao nibs / sweet corn / mango shards
Pumpkin was blended with fresh vanilla and Irish Sea Moss, then placed on a crust of dates and cashews. Strawberries and mangos were each blended and dehydrated into leathers. Rosemary and cacao nibs were candied with palm sugar, then dehydrated. Corn was freeze dried for a sweet, light, crisp texture.

It was so much fun to get to feed everyone my new style of Gastrawnomique cuisine in such a beautiful setting with amazing staff. It was a packed house both nights. Celebrities who came to dine included Frances Fisher, John SalleyJarad Butler, and Diane Warren.

In the kitchen were some of the most amazing chefs assisting me and making sure my dinners were successful both nights including Bravo Top Chef Alex Reznik and Next Food Network Stars Doreen Fang and DAS. I’ll post up more behind the scenes and kitchen photos next….

Generous sponsors included Excalibur Dehydrators, Earth Circle Organic, Big Tree Farms, Sunfood, Gold Mine Natural Foods, and Sambazon.

These photos were all taken by Maria Loewenstein, except for the Lapsang Souschong Wild Mushroom which was taken by Rogelio Marhx.

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.

My NYC tour kicked off last Monday at Rockefeller Center on the set of LX New York at NBC studios. I chat about the benefits of a raw food diet with hosts Janice Huff and Jane Hanson. You can watch my segment here, though it’s stretched out horizontally and the audio is out of synch. (As soon as I get my own copy of the segment, I’ll repost)

Tuesday evening, I had a food demo, talk, and book signing at Bonobo’s Restaurant. The room was packed with folks eager to learn more about raw food nutrition and recipes. I demonstrated how fast and easy it is to make my Simple Rosemary Oregano Noodle Salad with zucchini, tomato, avocado, and herbs.

Pictured above is Rose Voisk of the World Olympians Association. She was a gymnast in the 1948 London Olympics. She looks great, is vibrant, and strong. A testament for eating well.

Wednesday evening, I was hosted by the lovely Hyacinth Mills of New Life Journeys and her Montclair Raw Food Meetup Group. I demoed my Super Cacao-Coconut Energizer smoothie recipe from page 39 of Ani’s Raw Food Essentials. Hyacinth’s group is full of vibrant folks excited about raw foods. Her husband and 2 boys are handsome as can be, and Hyacinth has a natural glow of beauty. A great spokes model family.

I had randomly bumped into Hyacinth at Port Authority late on Monday night, 2 evenings before our event, as we were both catching our buses back to NJ that night. What’s the chances of that? It’s magic!

Thursday night I was at Organic Avenue for a workshop hosted by Mia Santos Andres. Above are my lovely assistants Sara, Sam, and Lee who helped to prep my recipes and samples, and then helped me set up before my workshop. They all had that glow of inner health and beauty. What angels!

In my workshop, I demoed my Tomato and Tarragon Bisque, page 137, Pad Thai Kelp Noodles, page 227, and Strawberry Kream Pie, page 266 from Ani’s Raw Food Essentials. It was another packed house with great audience participation, questions, and book signing.

Thanks Mia for a great event, and for my goodie bag full of green juice in the cute Organic Avenue bottle, and BlackBird Truffles, handmade by raw model Anthony Andersen. Yum!

Mia is so pretty, I look shiny. Ha haaaa. I can’t wait to get back to NYC before another 6 years passes….

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

peach ani phyo raw food essentials san francisco farmers market

I kicked off my SF book tour at the Ferry Building Farmers’ Market yesterday. It’s sunny and warm here in San Francisco, and the market was packed with people shopping locally and seasonally. This has got to be the best farmer’s market in the country. I found amazingly sweet peaches and beautiful heirloom squash that are only available 1-2 weeks a year. What a treat!

san francisco ferry farmers market ani phyo raw food essentials food demo talk

I spoke to a full house about the benefits of raw food, weight loss, natural living, happiness, and my new book Ani’s Raw Food Essentials. I demoed a recipe for TOMATO AND TARRAGON BISQUE, page 137, and STRAWBERRY KREAM PIE, page 266.

samples ani phyo raw food essentials san francisco farmers market

Sarah, who organizes the chef demoes, helped me portion and pass out samples. Most people in the audience were already familiar with raw foods, but it’s always fun to watch their reactions when they taste one of my raw recipes. Of course, folks loved  the soup and dessert. You can see Barry Jan behind the camera on the left, and you’ll find a couple of his photos in Ani’s Raw Food Essentials from last year’s farmer’s market talk and demo.

book ani phyo raw food essentials san francisco farmers market

This may have been my longest line for book signing yet. Patient people stood in line for 50 minutes to meet me and to have me sign their books. What a huge honor for me that folks would wait around so long. I love meeting people, hearing their stories in person, and feeling the love they share with me. This bright energy is what keeps me doing what I do…it fuels my soul.

Ani's Raw Food Essentials

It was lovely to see many long time friends, like Dr D, and old friend from LA who now lives in Thailand. He happened to be in town, and brought me a moss monkey that’s the cutest plant I’ve ever seen! He’ll have to care for monkey while I’m in Florida since I don’t think it would make it on the plane.

Another long time friend and two lovebirds Jeff, who took all these photos for me, and Frog.

Ani's Raw Food Essentials

Hanging out at this awesome farmers’ market on a warm, sunny day was the best way to spend my Saturday. From here, I headed to Napa next….

ani phyo raw food essentials at erewhon in hollywood los angeles, ca

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!

ani phyo vincent gallo raw food essentials

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.

ani phyo raw food essentials hollywood erewhon

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.

ani phyo raw food essentials erewhon

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.

dana ani phyo raw food essentials erewhon hollywood los angeles, ca

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!

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