Fresh UNcooking shows with Ani Phyo
Here’s where I’ll share with you recipes I make for myself when I’m on the run, on the road, and have little to no time to spend in the kitchen. They’re fast and easy, and are bursting with fresh, local, and seasonal ingredients. Nutrient-rich fresh foods fuel our brain and body, make us feel great and look our best.
6 Videos from my talk at World Fest back in May on raw foods and recipe demos from my book, Ani’s Raw Food Desserts, are now live:
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
Mango Sorbet
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 10 minutes before eating.
– Recipe from Ani’s Raw Food Desserts
I’m back from the PacNW, where it was 90 degrees and gorgeous.
Watch my TV appearance on AM NorthWest from Monday June 1st.
Here’re the ingredients for the 2 recipes from my book Ani’s Raw Food Desserts that I make on the show.
Simply mix ingredients together, form into balls, then flatten into cookies.
Oatmeal Raisin Cookies, page 113
My vegan raw food Pecan Pie Cookies from my new book are featured in the Washington Post today.
Makes eight 2 1/2 -inch cookies
Ingredients
|
|
|
|
|
|
|
Directions
Combine the pecans, cinnamon and juice in the bowl of a food processor. Pulse until the nuts are finely chopped. Add the dates and pulse to form a mixture that can stay pressed together.
Line a baking sheet with parchment paper.
Divide the mixture into 8 equal portions. Roll each one into a smooth, golf- ball-size ball, then flatten to form a 2 1/2-inch-round cookie. Place on the lined baking sheet. Repeat to use all of the mixture.
Cover and refrigerate or freeze until ready to serve.
Visit me at RawEpicurean.net today for my interview by the lovely Ingrid, and a wonderful book review. She’s giving away 2 copies of my new raw food recipe book, Ani’s Raw Food Desserts, so make sure to stop by and enter to win.
Watch my Tahini Lemon Dressing video on the VCN, produced by Breakdown Services and the Hollywood Reporter. This is the most delicious, easiest, fastest dressing recipe ever.
Tahini Lemon Dressing
Makes 2 servings
Place all ingredients in a small mixing bowl. Mix well, and toss over your favorite greens. Enjoy as a salad, or inside a wrap of collard leaf or nori sheet.
For a delicious, dairy-free ‘cheese’ appetizer recipe, visit IdealBite.com to read about my Cashew Chipotle Cheese recipe. And, just in time for your Oscar party.
Cashew Chipotle Cheese
Makes 2 cups
1 tsp garlic, fresh
1/2 tsp sea salt
2 cups truly raw (sproutable) cashews, such as Navitas Naturals Cashews
1/2 to 1 tsp chipotle powder, to taste
1/4 cup lemon juice
1/4 cup filtered water
In a food processor, place garlic, salt, cashews, and chipotle, and process into powder. Next, add lemon juice and water, and mix well. Keeps up to a week in your fridge.
