lunch archive at Ani’s Raw Food Kitchen

An Indian inspired accompaniment made with antioxidant-rich mulberries, golden berries, ginger, garlic, cilantro, red onion, jalapeno, olive oil, and cumin seeds. This recipe was created for Navitas Naturals, my favorite source for the best superfoods to supercharge my day.

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Pistachio Pesto with Kelp Noodles

Published August 25th, 2008 in RECIPES, best vegetarian, ca, california, eco, farmers' market, food demos, garlic, gluten free, gluten free diet, green living, health, korean, korean american, lemon, local, lunch, natural, olive oil, raw food diet, salad, santa monica, vegan, vegetarian, whole food and whole foods. 0 Comments

pistachio pesto

Another recipe from my Huffington Post article on raw food. My pesto is creamy delicious and is packed with vitamin C and antioxidants. Tossed in Kelp Noodles for sea minerals, and kelp noodles have only 6 calories a serving! A great weight loss food indeed.

Pistachio Pesto
Makes 1 cup

1/2 Tablespoon garlic
1/2 teaspoon salt
1 cup pistachio
2 cups basil, fresh, lightly packed
1 Tablespoon lemon juice, from about 1 lemon
1/2 cup avocado, about 1/2 of an avo
1 Tablespoon olive oil

In your food processor, place garlic, salt, and pistachios, and process into small pieces. Next, add your basil, and process to mix. Add your lemon juice, avocado, and olive oil and process to mix well. Toss with your Kelp Noodle Salad, below.

Kelp Noodle Salad
Makes 4 servings

4 cups Kelp Noodles
4 cups herb or spring mix, lightly packed

Place noodles and greens in a mixing bowl, and toss with 1 cup of Pistachio Pesto. Yummmy!

Ani in Food & Wine Magazine, June 2008

Published June 11th, 2008 in PRESS, RECIPES, best vegetarian, ca, california, cookbook, dinner, eco, family, farmers' market, food demos, garlic, gluten free, gluten free diet, green living, health, hollywood, interview, korean american, lemon, local, lunch, magazine, natural, olive oil, raw food diet, soup, tomatoes, uncooking show, usa, vegan, vegetarian, whole food and whole foods. 1 Comment

raw zucchini pasta with tomato marinara sauce
Check out my feature article in Food & Wine Magazine this month. You can read it online.

Strawberry Parfait Recipe

Published June 3rd, 2008 in RECIPES, TV appearance, breakfast, ca, california, farmers' market, gluten free, gluten free diet, green living, health, hollywood, korean, korean american, lemon, local, lunch, natural, raw food diet, vegan, vegetarian, whole food, whole foods and wild rice. 0 Comments

Ani Phyo strawberry parfait for Andew Zimmern and Travel Channel, Bizarre Foods

This is the recipe I got to make for Andrew Zimmern on Bizarre Foods for the Travel Channel. Holy cow, it’s vegan, raw, uncooked and fresh, and packed full of beautiful strawberries and creamy cashew kream. Incase you’re wondering why I spell cream with a K instead of a C….it’s because my dairy is cruelty-free and vegan, and absolutely delicious and nutritious.

Strawberry Parfait
Makes 2 servings

Topping:
1/2 cup sliced strawberries

Strawberry Syrup:
1 cup strawberries
1/4 c agave syrup

Kream:
1 cup cashews
1 Tablespoon vanilla extract
1/4 cup Nutiva Coconut Oil, liquid
1/4 cup filtered water, as needed

Garnish:
Mint

To make your syrup, place strawberries and agave in your blender, and pulse to mix. Set aside.

To make your kream, place cashews, vanilla, and Nutiva Coconut Oil in your blender. Add water, only as needed, to blend into a smooth pudding texture.

To assemble, place kream in 2 glasses. Top with sliced strawberries. Drizzle on your syrup, and garnish with a sprig of mint.

Photo is provided courtesy of Tyler Golden.

Ani on the VCN

Published May 21st, 2008 in DIARY, TV appearance, VIDEOS, best vegetarian, ca, california, cookbook, dessert, dinner, dressing, drink, eco, family, farmers' market, food demos, gluten free, gluten free diet, green living, health, hollywood, lemon, local, lunch, mediterranean, olive oil, parsley, raw food diet, uncooking show, usa, vegan, vegetarian, whole food and whole foods. 0 Comments

Ani on the VCN and Hollywood Reporter
I was invited to shoot another 5 webisodes of my uncooking shows, this time for the Virtual Channel Network online, produced by Breakdown Services in cooperation with The Hollywood Reporter.

These shows should air in a month or so, and I’ll keep you posted here as soon as I hear the exact date. It was a fun day making Strawberry Parfait, Marinara tossed in Kelp Noodles, Superfood Shake, Lemon Tahini Tossed Spring Greens and more fast and easy, super nutritious, delicious goodies.

ani phyo on Virtual Channel Network and Hollywood Reporter