farmers’ market archive at Ani’s Raw Food Kitchen

This recipe’s straight out of my book “Ani’s Raw Food Kitchen“, page 193. I doubled the recipe and enjoyed these for several days on their own, wrapped inside a collard leaf with sauce and dressing and sprouts, and on top of salad.

Save-The-Salmon Patties with Hollandaise Sauce
Makes 4 servings

Patties

Pulp from 5 peeled and juiced carrots
1 batch Sunny Dill Cheeze (page 164, and below)
2 Tablespoons yellow onion, chopped
1 teaspoon sea salt
1 Tablespoon dulse flakes

Mix all ingredients in a large bowl. Use your hands or a 2 Tablespoon scooper to portion onto dehydrator trays. No Teflex necessary. Dehydrate 4-5 hours, to desired consistency.

Sunny Dill Cheeze

2 cups sunflower seeds
2 cloves garlic
juice of 1 lemon
1 bunch dill
1/2 cup water, as needed

Place sunflower seeds and garlic into food processor, and process into small pieces. Next, add remaining ingredients and mix well.

Hollandaise Sauce

juice of 3 lemons, about 6 Tablespoons

1/3 cup water

2/3 cup almond

1/3 teaspoon turmeric

1/3 cup extra virgin olive oil

Blend all ingredients until smooth.

Cajun Bread

Published November 20th, 2008 in RECIPES, best vegetarian, breakfast, ca, california, eco, farmers' market, gluten free, gluten free diet, green living, health, hemp, hollywood, korean, korean american, local, natural, olive oil, raw food, raw food diet, seasonal, superfood, superfoods, usa, vegan, vegetarian, weight loss, whole food and whole foods. 0 Comments

Ani Phyo's Raw Food Cajun Carrot Bread

I’ve been getting requests for bread recipes. With autumn upon us, I’ve been craving more dehydrated foods. This flat bread is soft and moist, like a slice of traditional pumpernickel bread. Enjoy with almond butter and jam, make an avocado sandwich, or eat on it’s own for breakfast. Made with flax and chia powder, carrot juice and the pulp give it it’s sweet flavor and soft texture.

Cajun Bread
makes about 12 slices, about 1 1/2 trays

1 1/2 cups carrot pulp
1/2 cup chia powder
1 cup flax powder
2 Tablespoons Hemp oil, or olive oil
1 1/2 cups carrot juice
1 teaspoon Braggs, or sea salt
3 Tablespoons tan sesame seeds
3 Tablespoons Cajun spice (onion, garlic, paprika, cayenee, parsley, pepper mix)
1 cup filtered water

Begin by juicing about 4 carrots. Mix all ingredients well, and spread dough on Teflex sheets on your dehydrator trays. Should fill about a tray and a half.

Dehydrate dough at 104 degrees for 4 hours. Flip bread, peel away Teflex, and score tray into 9 slices of bread. Dehydrate another 6 hours, until desired consistency.

Cookbook Author Takes Ancient Foods “Back to the Future”, plus 3 Recipes

Published November 6th, 2008 in PRESS, best vegetarian, breakfast, ca, california, dinner, eco, farmers' market, gluten free, gluten free diet, green living, health, hollywood, korean, korean american, local, natural, olive oil, onion, raw food, raw food diet, seasonal, superfood, superfoods, vegan, vegetarian, weight loss, whole food, whole foods and wild rice. 0 Comments

Read the article Living Green Magazine wrote about me, it includes 3 recipes too for:

Goldenberry and Mulberry Chutney
Wild Berry Rice with Cashews
Antioxidant Superfood Smoothie

All vegan, dairy free, wheat and gluten free, organic, healthy, fast to make, nutritious, and delicious. Unheated, uncooked, and raw food! Enjoy it.

Apricot Kream filled Acai Tartlets for Maroon 5 on Halloween

Published October 31st, 2008 in RECIPES, ca, cacao, california, celebrities, chocolate, dessert, eco, event, farmers' market, gluten free, gluten free diet, green living, health, hollywood, korean, korean american, local, natural, raw food, raw food diet, seasonal, superfood, superfoods, usa, vanilla bean, vegan, vegetarian, whole food and whole foods. 1 Comment

acai tartlets filled with apricot cream for maroon 5 on halloween

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)

2/3 cup dry apricots
1/3 cup cashews
2/3 cup filtered water
1 Tablespoon vanilla extract
1 Tablespoon pitted Medjool dates

Place everything in high-speed blender, blend smooth.

Acai Tartlets
makes 9 x 2 Tablespoon tartlet cups

1 1/2 cups cashews, measure first, then process into fine powder
2 Tablespoons Acai powder
pinch sea salt, to taste
1/3 cup pitted and packed Medjool dates
2 Tablespoons liquid cacao butter

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.

Rawsagna Recipe from Bizarre Foods

Published October 28th, 2008 in Bizarre Foods, RECIPES, Travel Channel, ca, california, celebrities, cookbook, eco, farmers' market, garlic, gluten free, gluten free diet, green living, health, hollywood, korean, korean american, lemon, local, natural, olive oil, onion, raw food, raw food diet, seasonal, superfood, superfoods, tomatoes, usa, vegan, vegetarian, whole food and whole foods. 1 Comment

ani phyo raw food vegan lasagna from Bizarre Foods on Travel Channel

Here’s the recipe for the RAWsagna I made for Andrew Zimmern on the Travel Channel. It’s adapted from the recipe in my uncookbook Ani’s Raw Food Kitchen.

This raw food RAWzagna is made by layering an herbed crust, tangy marinara, delicious cheeze (I spell my vegan raw food cheezes with a Z for dairy free), and fresh fillings. And…just like cooked lasagna, this raw food version tastes even better the next day.

Make sure to slice your zucchini ‘pasta’ as thinly as possible so your lasagna is really delicate.

RAWZAGNA
makes 1 baking dish, about 6-8 servings

CRUST (optional)

1 cup sunflower, powder
3/4 cup flax, powder
1/4 cup olive oil
1.25 oz water
1/4 teaspoon salt
1 teaspoon oregano
1 clove garlic

To make your CRUST, place all all ingredients in a mixing bowl. Mix well. Press onto bottom of your pan.

MARINARA

3.75 cups cherry tomatoes
3 medjool dates, pitted
2.5 teaspoon oregano, dried
1.25 teaspoon rosemary, fresh
2.5 Tablespoon lemon juice
.8 cup olive oil
5 teaspoons salt

To make your MARINARA, place all ingredients into your blender. Blend to mix well.

ITALIAN CHEEZE

2 cloves garlic
1/2 teaspoon salt
1 cup sunflower seeds
5 oz water
2T lemon juice

To make your ITALIAN CHEEZE, place garlic and salt into your food processor and process. Next, add sunflower seeds and process. Lastly, add water and lemon juice, process.

FILLINGS

.25lb Olives, pit, chop
2 lbs Squash, slice on mandoline thinly
1 lb Tomatoes, slice 1/8 in thick
.25 large Onion
.5lb Sundried tomatoes, slice
1 T dry thyme
3 T oregano

To assemble your RAWzagna, you’ll be repeating your layers twice. Begin by spreading half your squash onto crust. Then top with about 2 cups of Marinara sauce, and then half your fillings in layers. Gently press down on RAWzagna before you start your 2nd layer. For the final layer, top using olives and the herbs last.

Will keep for several days in your fridge.