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Curried Coconut Soup

This recipe can be found in “Ani’s Raw Food Essentials”

Makes 4 servings:

1 cup diced ripe avocado (about 1 large)
2 1⁄2 cups cherry tomatoes
2 Tablespoons lemon juice (from about 1 lemon) 1/3 cup coconut oil, liquid
1⁄4 cup cilantro, fresh
1 Tablespoon curry powder
1 teaspoon minced garlic
1 teaspoon sea salt
1 cup filtered water

Place all ingredients in blender and blend until smooth.
To serve, divide among serving bowls. Top each portion with fresh cilantro leaves. Enjoy immediately!

Will keep for 2 to 3 days in fridge. :)

Got Juice?

I love green juices, and think of them as my daily multi-vitamin. In the same way I would never think to live off a bottle of vitamins only, I don’t think to starve myself on a 5-10 day juice fast in order to detox (unless I had a tumor to starve or some other acute health crisis).

It seems to be a new trend here in LA that people with unhealthy processed diets and lifestyles, who even smoke, suddenly think it’s okay to starve for 7 days on a juice cleanse to make everything better. How about focusing instead on creating a healthier lifestyle through exercise, clean eating, mediation, and happiness rather than starving? These are the real keys to longevity.

Green juices are wonderful for vitamins and minerals, and for nourishing our bodies. But, it’s so much more FUN and less painful to enjoy delicious Raw Foods while accidentally DETOXing! Feasting on Raw Foods, rather than starving on a juice cleanse, is safer and healthier for you.

We’re designed to be eating whole foods. Starving our bodies on just juice cannibalizes our muscle mass, slows down our metabolism, and will make us gain weight as soon as we eat again (besides throwing off our hormones, along with triggering a slew of other biological reactions). It’s painful to starve ourselves. Why deny ourselves when instead we can feast and enjoy delicious Raw Foods to cleanse and detox?

I’d rather eat clean, detoxifying foods, than starve myself. Wouldn’t you agree?

Ani’s Favorite Green Juice Recipe:

Dandelion
Kale
Cilantro
Jalapeño
Fennel
Basil
Turmeric
Cucumber
Celery
Spinach
Lemon

Stair Climbs

Stairs are a great way to squeeze in cardio at a walking pace, without placing undue pressure on our knees and lower back, unlike running.
Plus, climbing stairs tones and builds our glutes, and helps to lift our bottoms.
A great way to get ready for bikini season.
Here in LA, we have several sets of stairs around the northern end of Santa Monica.
If you’re in town, journey to locate them, then give them a try!

Green Leaves Make Great Wraps!

Check out the video I made with Vegetarian Times to demonstrate how easy and healthy it is to use green leaves as wraps!

By |May 15th, 2013|Video, VIDEOS|0 Comments|

Mango Sorbet-Macaroon Tartlets

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 best enjoyed immediately, but will keep in the freezer for several weeks. Thaw for 5 to 10 minutes before eating.

– Recipe from Ani’s Raw Food Desserts

Ani’s Phyo Vegetarian Times Magazine: How to Chiffonade

Tapenade and Candied Onion Stuffed Red Cabbage

Cabbage leaves are great to use as 'shells' to stuff with my favorite fillings to create different hand helds. Olive Tapenade, Candied Onions, Chiffonade Green Cabbage fill a beautiful purple cabbage leaf and adds crunch. Recipes and video included.

Stretch Into Spring!

Stretch your body and mind by trying a new outdoor activity this weekend!
The weather’s getting warmer, it’s staying light outside later, and summer is just around the corner.
My favorite spot for a super challenging stair climb in Los Angeles is at Baldwin Hills in Culver City, CA.
The views from the top of the climb stretch from beyond downtown LA to the east and all the way west to the ocean.

 

Ani Phyo + Vegetarian Times Magazine: How To Dice

It's simple to cut potato and carrot into uniform cubes for even cooking. I'll show you how in this Vegetarian Times Magazine how-to video.

Ani’s Raw Food Essentials: Tomato Chili with Taco Nut Meat

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.

Video TRT: 4 min, 42 sec

Tomato Chili with Taco Nut Meat (bean-free)
Makes 4 servings

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.

3 cups tomatoes, chopped
1 cup red and green bell pepper, chopped
1/4 cup celery, chopped
1/4 cup yellow onion, chopped
1/3 cup mushroom, chopped, any type
1/3 cup corn kernels
1 teaspoon garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
3/4 teaspoon dried oregano
1 teaspoon sea salt
1 batch Taco Nut Meat, below

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
Makes about 1 cup

 

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.

1 cup walnuts
1 tablespoon extra virgin olive oil
1 tablespoon cumin, ground
2 teaspoons coriander, ground
1 teaspoon Braggs or Nama Shoyu
1/4 teaspoon sea salt, to taste

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!