We are 7 days from Thanksgiving and people have been asking me for strategies to make it through the holidays. So, below are my top 5 holiday tips for a simple, guilt-free, and happy holiday. Ani’s 5 Thanksgiving Survival Tips Eat breakfast and don’t skip meals on Thanksgiving because chances are you’ll be super famished and overeat at dinner. Drink lots of water throughout the day. Try starting everyday with a liter of filtered water, adding lemon if you’d like. Start burning excess calories today! Add on an extra 20 minutes of walking daily. Over the next seven days, that will create a deficit of about 500 calories for me at 132lbs. Get outside and do something active before dinner to rev up your metabolism and get your blood pumping. Go on a walk or hike, hit the gym, or do some yoga. At dinner, follow the 80/20 rule. Enjoy all the dishes you’d like, but bulk up on the healthier options like vegetables and salad. Fill 80% of your plate with the healthier stuff, and 20% with the heavier treats you look forward to all year.
Ani Phyo - Juices to Benefit the Body The Dr Oz Show Syndicated National 11-10-15 2-3 PM 04_28 from Dr. Oz Show on Vimeo. This segment aired on Tuesday November 10, 2015 on The Dr Oz Show where I was invited to talk-up the benefits of tart cherries, along with all fresh fruits and vegetables. All produce, especially when raw and unheated, provides us with powerful antioxidants to help slow the oxidation, rusting, and aging of our cells....keeping us feeling and looking younger, longer! In addition, antioxidants combat inflammation and pain, and help to combat illnesses like cancer and even Alzheimer's disease. It's easy to power up your defenses by enjoying more fruits and vegetables like cherries. They are delicious. My appearance inspired me to create my e-b00k Ani's Tart Cherry Recipes. You can also sign up for my newsletter to receive a free copy of my Ani's Tart Cherry Elixirs e-book too. Find out more about the beautiful necklace, earrings, and bracelet I'm wearing designed by Los Angeles' own Lisa Kim, metalmythologist. Visit her at her website: LisaKimFineJewelry.
This summer has been full of the most amazing adventures stretching from the desserts of southern Utah all the way to Yosemite, CA. But, the highlight by far was visiting my friend Natashia's ranch and vineyard in Northern California. There's a gigantic organic garden here with a row of peach trees, apple trees, raised beds of strawberries, tomatoes of all sorts, many varieties of kales, and even potatoes. Heriloom, cherry, and roma tomatoes taste incredibly delicious picked straight off the vine. This was my harvest today. Diced the potato and sautéed it up with kale, quartered tomato, garlic, onion, and rosemary. Served it topped with fresh basil and cherry tomatoes. Blended up a strawberry smoothie, and ate the peaches on their own. Yummy! On the way to gathering ingredients at the farm, I stopped off to visit the horses, chickens, turkeys, cows, and goats. The goats were surprisingly social and interactive. Plus, I recently learned goats are the best rock climbers! This little guy is so adorable! I want to take him home with me to LA. Fresh air, sunshine, rolling hills, beautiful animal friends, and organic fruits and vegetables. This must be heaven on Earth!
My students made me this beautiful stack with marinated mushrooms and onion, sliced tomato, oregano and rosemary marinara, cashew cheeze, and fresh Italian herbs today at my Ani's Raw Food Certification Level 1. I love showing everyone that elegant food need not use many ingredients nor be complicated to make. Each recipe uses a couple ingredients, seriously! And, is really quick to create. The sophistication comes in the plating, presentation, and use of easy to make sauces. One of our students this weekend is a Le Cordon Bleu trained professional chef who's mind was blown by Raw Food's functionality, and fresh flavors! She said "I've been making my food way too complicated!". We all laughed. Get in my belly!!! Yumminess! Our final Level 1 for 2015 is September 19+20th. I'd love to spend the weekend eating the most delicious, nutritious, and inspiring food with you. xoxo http://www.aniphyo.com/certification/
My travel to Bali inspired me to use avocados in my desserts. In SE Asia, avocados are used to make creamy avocado smoothies. There they make smoothies by blending milk, sugar, and avocado. Here I make a raw vegan almond nut mylk to use as the base, then add in avocados for the flavor. It's sweetened with dates, a whole food, containing fiber, minerals and vitamins. The ingredients I use are listed below. Adjust quantities to you liking. I also have variations of these recipes in Ani's Raw Food Detox. I'll be teaching this recipe in class this weekend too. Join me at an upcoming Ani's Raw Food Certification Course to learn recipes like this and many many more! Smoothie almonds dates avocado water Chocolate Sauce cacao powder agave syrup, maple syrup, date syrup, or coconut nectar Toppings chocolate sauce goji cacao hemp Guilt-free, and absolutely delicious, good-for-you food! Enjoy. Will keep for at least a day in your fridge.
One of my favorite ways to spend a beautiful day is sitting outside on top of a rock in the sun! Bouldering and climbing is my obsession these days. So are breathing in fresh air, being connected to nature, and taking a moment to just be. It helps to center me, and helps me put my life into perspective after a busy week. What are you doing to get outside this weekend?
I've been mixing up a yummy granola with walnuts, almonds, cacao nibs, vanilla bean, coconut, sprouted buckwheat groats, and goji berries. This morning I used it to top raspberries and blueberries with almond mylk for an antioxidant superfood blast. It tasted delicious. What other ingredient should I include in my mix?
Superfood brownies are the perfect workout food fuel for my climb today. They can stay out of the fridge, and travel well. These brownies are my homemade energy / protein / superfood bar. The following recipe is from Ani's Raw Food Detox. 1 c walnuts 1/4 c cacao powder 1/3 c pitted dates pinch salt Process walnuts, cacao, salt. Then, add dates to bind together. I will sometimes roll the batter into balls, but this time I pressed it into a lined pan and sliced 'bars'. I topped with cacao nibs (for extra energy) and goji berries (for added vitamin C and antioxidants) too. Bon appetit!
I'm fostering this sweet dog named Anderson, and I'm helping him find his forever home! If you're in Los Angeles (MarVista) tomorrow, please come meet us at the"Wags and Walks" Rescue Adoption Event: Sunday May 17, 2015 10:30 AM - 2:30 PM The Dog Bakery 12112 Venice Blvd, Los Angeles, CA 90066 Anderson just finished 5 months of obedience training while living with a professional dog trainer, he can ride a skateboard, loves children, is a total sweetie, and cuddly lover boy. Please help me save Anderson's life by sharing information about this adoption event, Anderson, and the dog rescue Wags and Walks. Dogs are our canine companion, family member, and best friend. They make our hearts feel warm, make us laugh, are great to cuddle with, motivate us to go outside for a walk, and help us to feel unconditional love. Rescue a dog today and save a life! xoxo
Please join me for lunch today! This Korean inspired recipe is from Ani's Raw Food Asia. It's my vegan, gluten-free, and raw version of Korean BBQ, made with marinated shiitake, crimini, and wood mushrooms. I call it Mushroom "Bul Go Gi" (page 186). Use your favorite green leaf, like romaine or red leaf lettuce as the wrap. Then, top with cucumber, carrot, thinly sliced garlic, and my delicious Gochujang Sauce (page 225) made with unpasteurized miso (for living enzymes), sesame oil, and chili powder, to taste. Add a sweetener syrup like agave or coconut nectar too to balance out the spice, salt, savory, and sweet. Super yummy on a rainy day here in LA (thank goodness, we need the rain!). Mushoom "Bul Go Gi" Lettuce Wraps BulGoGi 4 cups sliced mushrooms 2 T tamari 1 T toasted sesame oil 1/2 T minced garlic 1/2 cup Asian pear, microplanes or pureed in food processor Fillings 1 clove thinly sliced mushroom 1 Korean or jalaeno pepper, sliced 1 cup julienned cucumber 1 cup julienned carrot Wrappers 8 red lettuce leaves, or more Toss together all BulGoGi ingredients in one bowl. Set aside to marinate for 15 minutes, until softened. Prepare fillings, and set aside. Squeeze excess marinade from mushrooms, and place into each lettuce leaf. Top with fillings. Drizzle with Gochujang Sauce, below. Serve and enjoy! Gochujang Sauce 2 1/2 T unpasturied miso, any color 2 T toasted sesame oil 1/4 cup agave syrup or coconut nectar 1/2 teas chile powder, or cayenne, to taste Whisk to mix well. One last tip: I just moved my car out of my garage and onto the street so it will be 'washed' clean by the rain! Conserving water during our [...]