Part A Part B This uncooking episode aired on Supreme Master Television last week to over 4 million views around the world! In it, I show you how to make my Peach & Pistachio Cobbler from my book Ani's Raw Food Desserts. Peach & Pistachio Cobbler CRUST ½ cup shelled pistachios ¼ teaspoon salt 1 cup Medjool dates FILLING 4 cups sliced peaches 3 tablespoons agave nectar 1 vanilla bean
I had a great time meeting and hanging out with lovely Khloe Kardashian and Tami Erin. Tami was Pipi Longstocking, how cool is that? And, we all know Khloe from Keeping up with the Kardashians. They’re even more gorgeous in person.
Watch my Author’s at Google Lunchtime Talk from May 4th, 2009. This was the kickoff for Ani’s Raw Food Desserts book tour. Past authors in the Google list of speakers include Obama and Hillary Clinton. Plus, the other Google campuses were netcast in to join my talk too. So cool!
Read the article in the Asian Reporter on my talk and book signing for Ani’s Raw Food Desserts at Powell’s Books in Portland, OR last Sunday evening. It was a great turnout, and I was super happy to have so much support from the community in Portland. It was also 90 degrees and gorgeous that day too. Mango Sorbet-Macaroon Tartlets Makes 4 tartlets Crust •2 cups shredded coconut •1/2 cup cashews •1/4 teaspoon salt •1/4 cup agave syrup Mango Sorbet •2 cups chopped frozen mangoes •1 cup filtered water •1/3 cup agave syrup To make the crust, combine the coconut, cashews, and salt in a food processor and process to fine powder. Add the agave syrup and process to mix well. To make the tartlet shells, line 4 small tartlet or brioche cups with plastic wrap. Scoop about 2 tablespoons of the crust into each. Using your fingertips, firmly press the crust into the tartlet cup, leaving a cavity in the center to hold the sorbet. Place in the freezer to firm up for at least 30 minutes or more. To make the mango sorbet, combine the mangoes, water, and agave syrup in a high-speed blender and blend until smooth. Serve immediately. Or, for an icier, more solid texture, scoop into a container and place in the freezer for an hour or more. To make the mango sorbet in an ice cream maker: Chill the mixture in the freezer for an hour or so, then scoop into the ice cream maker and follow the manufacturer’s instructions. To serve, scoop 1 tablespoon mango sorbet into each tartlet shell and serve immediately. The tartlet shells will keep in the freezer for many weeks. The assembled tartlets are [...]
Check out photos from the wonderful book launch party VegNews Magazine threw for Ani’s Raw Food Desserts. It was the best party ever, and people drove for hours to be there. These 2 lovelies had driven up from LA to SF to be at the party with me. How lucky am I? I spoke for about 30 minutes on how I live eco green, and tips for eco entertaining.
BUY NOW: Ani’s Gourmet Ready Mix Superfood Chocolate Kit BUY NOW: Ani’s Raspberry Ganache Raw Chocolate Cake Mix I’ve partnered with Superfood leaders Essential Living Foods to bring you the world's first ever raw food Ready Mixes. It can be expensive to buy pounds of ingredients all at once, so I’ve created my Ready Mixes which offer pre-measured, smaller quantities of ingredients to make just one batch. The kits are still being tweaked and perfected, but for now, you can get them online only. Wheat and dairy-free, gluten and refined sugar-free, organic, all superfood ingredients. Eating these desserts can help you loose weight while looking and feeling great! My proprietary, Award-Winning Chocolate Kits are only available here online. Here’s the 2 Ready Mixes, you can order direct from Essential Living Foods: 1) Ani’s Gourmet Ready Mix Superfood Chocolate Kit price: $9.25 Kit includes: Cacao butter (shave and melt) and cacao, mesquite, lucuma, maca powders (whisk into liquid butter). Then, pour into ice cube trays or candy molds, and place in cold freezer to set. That’s it! Makes 12-18 x 2T Superfood truffles sweetened with superfoods! 2) Ani’s Raspberry Ganache Raw Chocolate Cake Mix Price: $14.95 Kit includes: walnuts, cacao powder, dates, agave….just add avocado and berries! (mix and form cake, mix avocado to make frosting and frost cakes, add berries) Makes about 4-6 servings.
Listen to podcast: 49 minutes I love WLIR. The founder Dhrumil Purohit is an amazing being filled with incredibly positive energy and light. Dhrumil has created this wonderful online resource for our community. So, if you haven't been to it yet, you must visit We Like It Raw. While you're there, you can listen to a chat Dhrumil and I had about how I grew up on raw foods, my raw food career path, practical raw food tips, how raw foods decrease our ecological footprint, and building community. Listen to podcast: 49 minutes
Listen to Ani's interview on CFRO, 102.7 FM, Vancouver, BC. She talks with Alart the host about the virtues of whole, fresh, raw foods.
I met up with the photographer and writer in downtown Los Angeles, at the City Hall farmers' market. I'm always game for exploring a new market. And this was a great reason to venture downtown.
Read Ani's full feature on BoingBoing.net.