I was invited to visit 105degrees in Oklahoma City by owners Chef Matthew Kenney and the lovely Dara Prentice. I taught a public class on Tuesday evening July 13th to a packed room of ladies, spoke to the Academy students on the 14th, and then hosted a sold out RAWkstar Dinner event later that evening.
Here are 3 video clips from my class, created by Penni Shelton of Raw Food Rehab.
My class introduction where I speak about being raised on a raw food diet, and my reintroduction as an adult to the gourmet raw food diet for functionality, health, vitality, mental clarity, and focus.
Watch how fast, simple, and easy it is to make my raw food Tomato Chili, from page 145 of Ani’s Raw Food Essentials.
Here I show the class how to make my South-of-the-Border Wraps, which are super fresh, healthy, raw food wraps filled with Cashew Chipotle Cheeze and drizzled with a decadent Chocolate Mole Sauce. From page 180 of Ani’s Raw Food Essentials.
Penni also put together a 20-minute video of the sold out RAWkstar dinner event you can watch on her Vimeo channel here.
It was an amazing trip, I love Oklahoma City. Everyone was super warm and inviting. And, I was even surprised by a delivery of a bouquet of balloons from 3 ladies the following day! The card read “Thank you for a thrilling evening last night”….which could potentially sound strange taken out of context. Ha haaa.
I’m so grateful to have amazing friends like Dara and Matthew who create so much good in our world! Thank you Dara and Matthew for all of your inspiration, love, and beauty! xoxo
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!
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.
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.
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.
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.
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….
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!
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.
Listen to my conversation with Rhio and Leigh from March 19th, 2010.
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