Fresh UNcooking shows with Ani Phyo
Tony Kanal from the band No Doubt, who I just love! What a hottie, and his girlfriend’s vegan too!
Cathy and I chilling on the kitchen counter. I thought I had more photos, but that’s it. The rest of the night was a blur. Best Halloween yet! It was a huge honor to be asked to cater my raw vegan sweet treats for Maroon 5’s party!!
I was asked to cater my vegan raw food healthy sweet treats and desserts for Maroon 5’s annual Halloween party at Adam Levine’s house, the lead singer. I’m honored to have been asked to feed everyone raw vegan sweet treats! Everyone loved them.
Adrian Grenier from Entourage is way cute in person. He was Oliver for Halloween, can you tell?
Even Marge Simpson’s sisters were there! Andrea and Sam in real life, 2 way cool amazing ladies. And these were 2 of my favorite costumes of the eve. So stylish!
I’m serving up raw vegan chocolate to Maroon 5 tonight at their annual Halloween Bash. So cool, most of the band is vegan. This healthy chocolate is super easy to make, is super healthy, packed with antioxidants to fight free radicals and aging, and keeps us looking gorgeous. No gobblins here!
Ani’s Raw Vegan Chocolate
Begin my placing shaved butter into a bowl. Place that bowl into another larger bowl filled with hot water. Set aside to melt into liquid.
Next, add cacao, mesquite, maca, and agave. Stir well. You can even use a Personal Blender to mix well. Transfer into a squeeze bottle, and fill candy molds with chocolate.
Freeze to firm up. Will keep at room temperature.
These beautiful tartlets are made with Acai and filled with a blended apricot kream (vegan, raw food, dairy-free). I’ll be serving my raw food treats to Maroon 5 tonight in the Hollywood Hills at their annual Halloween Bash!
Apricot Pudding
makes about 1 cup (about 8-9 servings)
Place everything in high-speed blender, blend smooth.
Acai Tartlets
makes 9 x 2 Tablespoon tartlet cups
Process cashews, salt, acai with dates, mix well. Add liquid butter and mix well.
Line small tartlet pans with plastic. Place 2 Tablespoons of mixture into tartlet pan, press firmly, leaving a cavity in center to hold the Apricot Kream. Place in freezer to firm up for at least 20 minutes or more.
To assemble, remove tartlets from freezer. Scoop 2 Tablespoons Apricot Kream into each tartlet cup. Sprinkle with cacao nibs (optional), and serve.
Andrew Zimmern, the host of Bizarre Foods on the Travel Channel, asks me 5 questions. Check out my answers.
I was invited to make dinner for Andrew Zimmern, host of Bizarre Foods on the Travel Channel.
We had a great time in the kitchen making Hemp Sun Burgers, Flax Flat Bread, Rawzagna (which we are holding up for the camera in this photo), Chocolate Shakes, and other fun fast delicious treats.
Though we shot for about 5 hours, the final segment will air for 6 minutes, and go out to 70 million homes!! So cool of Andrew and his awesome crew to include RAW food on their travels through Los Angeles. Will air in the fall, stay tuned here for more info as it comes in.
This last photo is of my Chocolate Raspberry Ganache, and is provided courtesy of Tyler Golden.
