A delicious recipe I taught at the first ever raw food workshop in Phuket, Thailand. It was a packed house, standing room only. A great day of fun, food, and new friends.
I'm in love with durian. I love the flavor, texture, and yup, even the scent. So, I flew myself to the other side of our planet, all the way to beautiful Bali, Indonesia, to visit during their 2 month durian season. There, I was able to enjoy a fresh durian daily, and even visited a durian farm where I ate fresh durian straight off the tree. This was the highlight of almost all my gastronomical adventures in life. Many people in the USA have not yet seen or tried durian fruit. So, I shot this video in Seminyak, on the West Coast of Bali, as an introduction to the King of Fruit. I hope this video may encourage you to give this delectable fruit a try.
A delicious save-the-fish style pate made with almonds and cashews, flavored with ginger and lemon. The orange salmon-like color comes from sweet carrots full of beta carotene. Use this pate inside nori rolls, lettuce wraps, and scooped on top of a bed of greens.
Mango Breakfast Cobbler adapted from p 215 of Ani's Raw Food Kitchen (serves 4) CRUST 1 1/4 cup almonds 1 vanilla bean, scraped 1/2 teaspoon sea salt 1 cup pitted and packed medjool dates 2 Tablespoons coconut oil or butter FILLING 4 cups Mango, pitted and diced 1/4 cup agave syrup To make crust, place almonds, vanilla, and salt into food processor. Lightly process into small pieces. Add dates and coconut butter, process to mix well. Sprinkle half of the crust onto bottom of a loaf pan. To make filling, toss together all ingredients. Scoop onto crust. Top with remaining crust.
A recipe for Pineapple Icebox Dessert. Cashew kream with fresh pineapple chunks are frozen before serving. A great treat for hot days.
Thai Spring Rolls with Almond Dipping Sauce (makes 4 servings) Thai Dipping Sauce 1/4 cup olive oil 4 kaffir lime leaves 1 Tablespoon Nama Shoyu 2 Thai red chilies, to taste 1/2 cup + 2 Tablespoons raw almonds 1 lemon’s juice 1 cup water, as needed Fillings 1 zucchini, julienne 1 cup mung bean sprouts 1/2 bunch basil, de-stem 1/2 bunch cilantro, de-stem 1/4 bunch mint, de-stem 1-2 Thai chili, finely chop Wrapper 3 large collard green leaves, de-stem and half To make dipping sauce, place sauce ingredients into your blender, adding water as needed. Blend smooth. To wrap, place leaves onto flat surface. Layer with fillings, and roll. Serve with dipping sauce.
One thing we need more of in the USA are cultured foods. In Korea, we have fermented and probiotic rich pickles like kimchi and sauerkraut, which aid our digestion while helping rebuild healthy bacteria we've destroyed through stress and antiobiotics. Fermented raw foods are the highest form of living foods. The probiotics and friendly bacteria predigest this food for us.
Ani's Garden Pate (makes about 4 servings) 1 cup almonds 1 1/2 cup celery 1 tsp ginger 1/2 tsp garlic 1/4 cup carrots 1/8 cup onion 1/4 cup raisins 1/4 tsp sea salt 1 tbsp olive oil 1/2 tbsp lemon juice Place all ingredients into your food processor, then process to mix well. Wrap a few tablespoons of pate inside a collard leaf with a sheet of nori. Eat with your hands!
My recipes for Cobbler Crumble Topping and also my Fresh Taco Wraps ranked numbers 4 & 5 for Delicious Living Magazine's Top 10 Gluten-free Recipes of 2009. Read more about the 2009 Top 10 at Delicious Living. Read my original article Classy Raw Cuisine with 7 recipes in the July 2009 issue of Delicious Living Magazine.
It's rainy season in Bali, so it downpours buckets of rain for 20 minutes to a couple hours almost every day. It's warm, so I don't mind it. On my first rainy day, I decided to visit a local grocery store, where I found a new fruit called salak. It grows on palm trees. This is salak. It has a brown snakeskin that's really thin. You peel it away to find what looks like garlic cloves inside. These pods of fruit contain a small seed, and taste sweet and tart at the same time. The meat of the salak fruit is not juicy, but rather dry and firm. It has a texture similar to a pear, but not as firm and crisp, smoother in texture, and dry. Interesting texture and delicious flavor. This brightly colored, hairy fruit is a rambutan. I love lychees, and the rambutan is very similar in texture and flavor. Rambutan is very cheap in Bali. I bought a big bag for about 50 cents. The rambutan, even at the grocery store, is always covered in crawling ants. I guess this means there's no pesticides on the fruit, a good thing. Here in hot, muggy Bali, I live off fresh tropical fruits (durian, salak, rambutan, mango, papaya, pineapple, and banana), and enjoy only occasional greens when I find them. Back home in the States, I had been cutting back on my sugar intake over the past several months. I was concerned about eating so much fruit. But, my body is thriving on this raw food fruit diet. Combined with swims in the warm ocean, walking everywhere, and the sunshine, all this fruit is making [...]