Celebrity Health & Wellness Expert and Eco-Stylist

Joel Madden

 

I catered a private raw food event, then stopped by to visit Joel Madden who was spinning last night at the London Hotel in West Hollywood. A great DJ, and a super fun eve. Joel Madden is married to gorgeous Nicole Richie, and they’re both committed to living eco green. For their 2nd child’s room, they choose non-toxic paints for the walls, organic cotton sheets, and wood products made from reclaimed susatinable wood from the Brazilian rain forest.

By |July 29th, 2009|Uncategorized|0 Comments|

Ani’s Online Book Tour: Day 10

Read the article in the Asian Reporter on my talk and book signing for Ani’s Raw Food Desserts at Powell’s Books in Portland, OR last Sunday evening. It was a great turnout, and I was super happy to have so much support from the community in Portland. It was also 90 degrees and gorgeous that day too.

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 […]

By |June 10th, 2009|Uncategorized|2 Comments|

VegNews Magazine’s Dessert Soiree for Ani’s Raw Food Kitchen

Check out photos from the wonderful book launch party VegNews Magazine threw for Ani’s Raw Food Desserts. It was the best party ever, and people drove for hours to be there. These 2 lovelies had driven up from LA to SF to be at the party with me. How lucky am I? I spoke for about 30 minutes on how I live eco green, and tips for eco entertaining.

By |June 10th, 2009|Uncategorized|0 Comments|

Ani’s Interview on WLIR

Listen to podcast: 49 minutes

I love WLIR. The founder Dhrumil Purohit is an amazing being filled with incredibly positive energy and light. Dhrumil has created this wonderful online resource for our community. So, if you haven’t been to it yet, you must visit We Like It Raw.

While you’re there, you can listen to a chat Dhrumil and I had about how I grew up on raw foods, my raw food career path, practical raw food tips, how raw foods decrease our ecological footprint, and building community.

Listen to podcast: 49 minutes

By |September 22nd, 2008|Uncategorized|0 Comments|