Celebrity Health & Wellness Expert and Eco-Stylist

Green Leaves Make Great Wraps!

Check out the video I made with Vegetarian Times to demonstrate how easy and healthy it is to use green leaves as wraps!

By |May 15th, 2013|Video, VIDEOS|0 Comments|

Ani’s Phyo Vegetarian Times Magazine: How to Chiffonade

Tapenade and Candied Onion Stuffed Red Cabbage

Cabbage leaves are great to use as 'shells' to stuff with my favorite fillings to create different hand helds. Olive Tapenade, Candied Onions, Chiffonade Green Cabbage fill a beautiful purple cabbage leaf and adds crunch. Recipes and video included.

Ani Phyo + Vegetarian Times Magazine: How To Dice

It's simple to cut potato and carrot into uniform cubes for even cooking. I'll show you how in this Vegetarian Times Magazine how-to video.

Ani’s Raw Food Essentials: Tomato Chili with Taco Nut Meat

This is a book trailer for my latest book Ani’s Raw Food Essentials. In it, I show you how easy it is to make a delicious, fast, raw food Tomato Chili with Taco Nut Meat, from pages 145-146.

Video TRT: 4 min, 42 sec

Tomato Chili with Taco Nut Meat (bean-free)
Makes 4 servings

A vegetable chili made with chopped tomatoes, bell peppers, celery, mushrooms, and corn kernels. Spiced with cumin, and oregano for a real chili flavor similar to the cooked bean version. Top with Taco Nut Meat for an added layer of texture and south west flavor.

3 cups tomatoes, chopped
1 cup red and green bell pepper, chopped
1/4 cup celery, chopped
1/4 cup yellow onion, chopped
1/3 cup mushroom, chopped, any type
1/3 cup corn kernels
1 teaspoon garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
3/4 teaspoon dried oregano
1 teaspoon sea salt
1 batch Taco Nut Meat, below

Place all ingredients into a mixing bowl, and mix well. Scoop about 1/3 of the mixture into blender and puree. Scoop puree back into mixing bowl.

To serve, scoop into 4 serving bowls. Top with Taco Nut Meat, and enjoy.

Taco Nut Meat
Makes about 1 cup

 

Walnuts are ground and spiced with cumin and coriander to make this taco flavored nut meat crumble. Use it to top salads, soups, and inside wraps to add taco flavor and texture.

1 cup walnuts
1 tablespoon extra virgin olive oil
1 tablespoon cumin, ground
2 teaspoons coriander, ground
1 teaspoon Braggs or Nama Shoyu
1/4 teaspoon sea salt, to taste

Place walnuts into food processor, and process into small pieces. Add remaining ingredients, pulse to mix well.

Will keep for 1 week in fridge.

For organic ingredients and kitchen tools, visit my estore and Go Super Life!

 

WATCH LIVE! Saturday 11am to 11.45am PST – “Ani’s 15-Day Fat Blast”

WATCH this LIVE Broadcast from "Ani's 15-Day Fat Blast" book signing event San Francisco, CA on May 26, 2012, 11 to 11.45am PST.

“Ani’s Raw Food Asia” – My Seattle,WA Tour

My day in Seattle, WA began with host Margaret Larson at King 5 TV's NewDay Northwest Show, where everyone in the studio audience received "Ani's Raw Food Asia". From there we went to Evergreen Radio, Thrive Cafe, Komo Newsradio, and then the Woodmark Hotel and Yacht Club for Happy Hour and a Half.

Ani’s Raw Food Asia – Portland, OR Tour

A 6-minute raw food segment with host Dave Anderson on AM Northwest on Portland's KATU TV for "Ani's Raw Food Asia". Plus photos along my tour in Portland, OR before I head off to Seattle, WA.

ABC 7 Los Angeles with Lori Corbin

Watch my debut on Los Angeles TV with ABC 7's Health Coach Lori Corbin. I show her 5 raw food recipes that have gone mainstream including my Zucchini Pasta (featured in Food Network Magazine), Nut Mylks (like Almond Milk), Green Smoothies, Kale Chips (from Ani's Raw Food Essentials), and Seaweed Chips (from Ani's Raw Food Asia).
By |June 10th, 2011|PRESS, TV, Video, VIDEOS|1 Comment|

Ani’s Talk at Artisanal LA in Santa Monica, CA

Ani Phyo's talk for "Ani's Raw Food Asia" at Santa Monica Place at Artisanal LA on April 16, 2011. Watch 4 videos from my talk, Q+A, and book signing.