All of these beautiful photos were taken by the amazing Sherman Lee. Thanks Sherman!!
It was a weekend full of local and seasonal gourmet foods (though way too much bacon! – what’s up with bacon these days?) and great expert panels and talks.
I love this fish eye photo, it was a full crowd with great people old and new to raw foods and the raw food diet and lifestyle. Thanks to the wonder woman organizer Shawna Dawson for all her support, for announcing my talk over the loud speaker, and for putting me and Ani’s Raw Food Asia in their printed program.
Q+A is my favorite part of my appearances because I get to listen and interact with my new friends.
It’s always so nice to have my brother Max and my family with me at my events.
This lovely lady kept asking me about how to learn to make raw food. I say if you’re interested in making food, you have to learn how to make all foods first. Then you can translate it into raw food prep.
Libby drove all the way up from San Diego with her friends just to grab an early copy of Ani’s Raw Food Asia.
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
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
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)
Last weekend, I was invited to speak and demo my raw foods at the Farm Sanctuary Hoe Down annual celebration in Watkins Glen, NY. It was a huge honor to be included in the speaker lineup with founder Gene Baur and T. Colin Campbell, author of the China Study. The Hoe Down was one of the best organized events I’ve attended.
Volunteers helped me prepare pies for over 120 people in about 30 minutes just before my presentation. We chose the manual ‘food processor’ style of hand mixing dates with almonds. Good forearm exercise.
Strawberry Kream Pie, from Ani’s Raw Food Essentials. Made with dates, almonds, cashews, vanilla, and strawberries. Simple and delicious.
A photo of my raw food demo, taken by Morgan Jamie Dunbar.
It’s so much fun to sign books after a raw food demo and talk. I love having this opportunity to connect with other like minded folks in the community.
Later, I got to visit the animals out on the other part of the 200 acre farm. This guy was 3,000 pounds big, what a cutie pie!
Amazing to stand in the pasture with a flock of sheep as the sun was setting. It was so peaceful. Actually, I rested really well on the farm every night.
That evening was the Barn Dance where we line-danced first, then it broke out into a full on night club with a packed dance floor until after 1am. Everyone had tons of energy and was jumping up and down, especially Gene Baur, who was wringing sweat out of his t-shirt! My hair was soaked in sweat too. I noticed no one stunk of body oder, and people’s sweat didn’t gross me out as it usually does. That’s a huge plus for eating clean, vegan, and raw.
I realized this was my 20th year reunion from Cornell, and I hadn’t been back to Ithaca since I graduated in 1990 (except returning briefly for my brother Max’s graduation in 1993). So, it was a double treat to visit Ithaca and Farm Sanctuary. I’m looking forward to the next Hoe Down in California, and visiting New York’s Farm Sanctuary again soon.
My introduction to Sarasota RAWked! Exploring my idea that creating something together with other people in our raw community, rather than going it alone, is more fun, plus makes a bigger splash. We produced and threw down a pumping RAWktail Party, it was the biggest and most successful raw event in Florida to date! Dress code was RAWkstar, of course. A wonderful event and a very warm welcome to Florida and Sarasota.
A RAWstar RAWktail Party isn’t complete without headshots. Is that too cheezy?….
We brought together a fun crowd of local hipsters, movers, and shakers. Raw foods help us feel great, look our best, and fuel up for a long night of celebration. Raw food is also great for recovery, detox, and combating damage after a night of partying too hard and not sleeping enough.
The event was held at the Weller Historic Estate, and it was filled with rich period furniture and wonderful styling details. The host Jeff Weller is below in the white button down and jeans. I was to discover later that Jeff gives great massages!
The Weller Historic Estate was at full capacity with well over 120 attendees, and the energy was contagious.
I demoed 4 recipes, which follow below, while people stood around a 20 foot long table to watch and learn how to make fast, easy, delicious raw food treats. Below is Bryant Meyers, to the right, an ingredient sponsor who’s home is packed full of cutting edge healing therapy machines like an infrared sauna and scalar wave technology. I was skeptical at first, but the scalar waves made me pass out and sleep restfully the following day. Now I’m a believer.
Above is the spread for our Taco Wraps, served in a cabbage leaf. With raw food, it’s easy to have our ‘kitchen’ anywhere, even in the living room.
Lisa Tomasi, in pink, runs the Naples raw food meet up group. She saved the day and was the best assistant I’ve ever had! A testament for raw foods, Lisa drove over 2 hours to come to the event, worked all night, drove home, then came back the next day again. An enegizer bunny and beautiful woman.
The man in black above is Vincent Dessberg, who has a roof top garden on a warehouse in the industrial area of town, called “I Grow My Own Veggies”. He sponsored cabbage, edible flowers, herbs, and strawberries. I harvested from Vincent’s garden just a few hours before the party. It was amazing to see so much food growing on top of an industrial warehouse!
Now, for my recipes. Enjoy!
Ginger Lime Aid
Place all into blender, and blend. Serve immediately.
Place all into blender, blend and serve immediately.
Fresh Green Taco Wraps Filled with Taco Nut Meat, Avocado, Tomatoes, and Mole Sauce
Taco Nut Meat
Place all ingredients into your food processor and process into small pieces.
Place all into blender, blend smooth.
Toppings and Shell
To assemble tacos, into each cabbage leaf, spoon Taco Nut Meat. Top with avocado, tomato, and cilantro. Drizzle on your Mole Sauce, and enjoy.
Strawberries with Cashew Kream and Chocolate Sauce
To make Cashew Kream, place cashews, honey, vanilla, and water into blender. blend smooth. Add as little water as possible for thicker consistency.
To make Chocolate Sauce, place honey or agave and cacao in blender. Blend smooth.
To assemble, scoop Cashew Cream into serving bowls. Top with your favorite berries. Drizzle over Chocolate Sauce and serve.
Visit GoSuperLife.com for organic ingredients, kitchen tools, and specials on Kelp Noodles and sproutable raw Cashews.
Photos are Copyright 2010 and courtesy of a very handsome man named Rich Schineller.
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.
My chili recipe with Taco Nut Meat….how cool is this!
2 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.Raw 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!
After 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!
What 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!All 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:
Visit GoSuperLife.com for specials on Kelp Noodles and Raw Cashews, organic ingredients, and my favorite kitchen tools.
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!
Video TRT: 4 min, 42 sec
This is a book trailer for my latest book Ani’s Raw Food Essentials. In it, I show you how easy it is to make a delicious, fast, raw food Tomato Chili with Taco Nut Meat, from pages 145-146.
Tomato Chili with Taco Nut Meat (bean-free)
A vegetable chili made with chopped tomatoes, bell peppers, celery, mushrooms, and corn kernels. Spiced with cumin, and oregano for a real chili flavor similar to the cooked bean version. Top with Taco Nut Meat for an added layer of texture and south west flavor.
Place all ingredients into a mixing bowl, and mix well. Scoop about 1/3 of the mixture into blender and puree. Scoop puree back into mixing bowl.
To serve, scoop into 4 serving bowls. Top with Taco Nut Meat, and enjoy.
Taco Nut Meat
Walnuts are ground and spiced with cumin and coriander to make this taco flavored nut meat crumble. Use it to top salads, soups, and inside wraps to add taco flavor and texture.
Place walnuts into food processor, and process into small pieces. Add remaining ingredients, pulse to mix well.
Will keep for 1 week in fridge.
For organic ingredients and kitchen tools, visit my estore and Go Super Life!
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