Ani’s Raw Food Baja Taco Wraps: 6 min, 18 sec
It may be hard to imagine eating a raw food, vegan, uncooked taco. But I assure you, this recipe is delicious. It was voted as the favorite recipe out of the 7 I taught during my 4-hour raw food workshop in Phuket, Thailand at Mom Tri’s Villa Royale.
This segment aired on Thailand’s NBT Television on January 29th, 2010. I’ll show you just how easy it is to make these fresh raw food Baja Taco Wraps.
My recipes for Cobbler Crumble Topping and also my Fresh Taco Wraps ranked numbers 4 & 5 for Delicious Living Magazine’s Top 10 Gluten-free Recipes of 2009.
Read more about the 2009 Top 10 at Delicious Living.
Read my original article Classy Raw Cuisine with 7 recipes in the July 2009 issue of Delicious Living Magazine.
I’ll be teaching a 4-hour workshop with 6-7 recipes at Mom Tri’s Villa Royale Resort, Phuket, in Thailand on Jan 24th, Sunday from 1-5pm. If you’re in SE Asia, please come join me for a day of delicious food made with local fresh ingredients at this lovely resort!
Here’s the menu so far, subject to change depending on local available ingredients:
Garden Pate in Collard Rolls
Miso Shitake Soup
Fresh Taco Wraps
Raspberry Ganache Fudge Cake (made with toasted cocoa powder)
Coconut Kream Pie with Chocolate Fudge Sauce on Almond Pie Crust
Mango Goji Lime Smoothie and/or Durian Coconut Smoothie
To register, contact Sylive Yaffe, PR Manager
087 888 9089 / 076 333 569
Mom Tri’s Villa Royale, 12 Kata Noi Road, Kata Noi Phuket 83100
I was a returning guest on The View from the Bay on Friday, Nov 13th. I love hosts Spencer Christian and Janelle Wang. I showed them how easy it is to make my famous raw vegan Chocolate Raspberry Ganache Cake, from “Ani’s Raw Food Desserts“.
Spencer Christian, host, and me on set before the live show. A big inspiration to me. Spencer was the weatherman on Good Morning America, and had his own wine show on Food Network.
The lovely Janelle Wang. This fellow Asian American woman is a huge inspiration to me!! Spencer loves vegan raw foods. You can tell he walks a healthy lifestyle by how great he looks.
This uncooking episode aired on Supreme Master Television last week to over 4 million views around the world! In it, I show you how to make my Peach & Pistachio Cobbler from my book Ani’s Raw Food Desserts.
Peach & Pistachio Cobbler
½ cup shelled pistachios
¼ teaspoon salt
1 cup Medjool dates
4 cups sliced peaches
3 tablespoons agave nectar
1 vanilla bean
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
•2 cups shredded coconut
•1/2 cup cashews
•1/4 teaspoon salt
•1/4 cup agave syrup
•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 […]