Ani Phyo: Health, Wellness, Raw Food & Detox Expert Desserts Archives - Ani Phyo: Health, Wellness, Raw Food & Detox Expert

Mango Sorbet-Macaroon Tartlets

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 10 minutes before eating.

– Recipe from Ani’s Raw Food Desserts

By admin|May 15th, 2013|Ani’s Raw Food Desserts, Desserts, RECIPES, Vegan, Vegetarian, Whole Foods|0 Comments

Delicious Living Magazine, Ani’s Raw Asian Power

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Grab a copy of the April 2011 issue of Delicious Living Magazine and enjoy my Raw Power cover feature with 6 raw food recipes for a preview of the flavors I’ll be bringing you in my newest East West Fusion raw food book Ani’s Raw Food Asia, available everywhere May 10, 2011.

Ani's Raw Food Asia, Ani Phyo, raw food, feature, article, recipes, delicious living magazine

By admin|April 5th, 2011|Article, Desserts, Dressings & Salads, Drinks, Gluten Free, Main Dishes, PRESS, RECIPES, Snacks & Side Dishes, Soups, Super Foods, Vegan, Vegetarian, Whole Foods|5 Comments

Mexican Style Jicama ‘Rice’ & Kanga’s Birthday Cake:

It was Kanga’s 8th ‘birthday’ and also our anniversary on Labor Day. Each year, I make my darling pooch a heart shaped cake (you may have seen the photo from last year’s birthday on page 301 of Ani’s Raw Food Essentials). This year, the cake was made with sunflower seeds and a few Medjool dates. Kanga was so eager to eat it, she got green birthday candle wax on the tip of her nose….so cute!

In a blink of an eye, the cake was gone! And, I wonder if you can guess who’s in the background with her ‘magic’ tatoos….hint….London and the UK.

For our birthday ladies’ luncheon, I made Jicama Rice, Mexican style by processing Jicama, then adding chopped red bell peppers, onion, corn kernels, cilantro, and a pinch of sea salt. Recipe below…. It was a lunch of British guests, one of whom is a celiac. That means she needs to avoid wheat gluten. I love that about the raw food diet, it’s free of wheat, gluten, refined sugar, dairy, and guilt!

I had made myself a beet, parsley, lemon, and cucumber juice earlier that morning, then mixed in the beet pulp with a sunflower pate. I used this pate to stuff poblano peppers, then dehydrated them for a few hours to soften. For a sauce, I blended a simple […]

By admin|September 9th, 2010|Ani's Raw Food Essentials, Desserts, Gluten Free, Main Dishes, RECIPES, Snacks & Side Dishes, Super Foods, Vegan, Vegetarian, Whole Foods|5 Comments

SF View from the Bay – 2 Recipes

spencer christian ani phyo janelle wang san francisco california

On Day 3 of my SF book tour, I visited the vibrant Spencer Christian and beautiful Janelle Wang for a return appearance on their afternoon talk show The View from the Bay. Spencer already loves raw vegan foods, and this visit, we may have won Janelle over to our side with my Jap Chae Korean No-Cook Stir Fry Noodles and Berry Kream Tartlets. (The recipes follow below).

Watch video of my TV appearance here.

makeup ani phyo raw food essentials

It’s always fun to be made up by a professional make up artist. Skye said she’s been working weeks without one day off. A perfect candidate for the raw vegan diet. ani phyo raw food

Abbeba kicked off this show with her dehydrated crackers and salsa. I like to remind folks raw dishes like guacamole, salsa, gazpacho, and salads are already popular, so raw foods really aren’t that much of a stretch from what we’re already eating. teen ani phyo raw food

I met this pretty teen last year on my Ani’s Raw Food Desserts tour. She seems to have grown a foot or more, and has the coolest parents. Her pops brought her to the Ferry Building for my talk on Saturday, […]

By admin|June 11th, 2010|Ani's Raw Food Essentials, Desserts, Gluten Free, Main Dishes, NEWS & EVENTS, PRESS, RECIPES, Super Foods, Vegan, Vegetarian, Whole Foods|3 Comments

Ani’s Raw Food Essentials

“Ani’s Raw Food Essentials” is now available in soft cover, as of May 1, 2012!

In this book, I break down recipes to the simplest of ingredients. Then, I show you how to build from there to make variations and different flavors. I hope you’ll enjoy my new raw food book! Can’t wait t hear what you think about it.

By admin|March 12th, 2010|Ani's Raw Food Essentials, Desserts, Dressings & Salads, Drinks, Gluten Free, Main Dishes, NEWS & EVENTS, RECIPES, Snacks & Side Dishes, Soups, Super Foods, Vegan, Vegetarian, Whole Foods|26 Comments

Mango Breakfast Cobbler

Mango Breakfast Cobbler
adapted from p 215 of Ani’s Raw Food Kitchen
(serves 4)

CRUST

1 1/4 cup almonds
1 vanilla bean, scraped
1/2 teaspoon sea salt
1 cup pitted and packed medjool dates
2 Tablespoons coconut oil or butter

FILLING

4 cups Mango, pitted and diced
1/4 cup agave syrup

To make crust, place almonds, vanilla, and salt into food processor. Lightly process into small pieces. Add dates and coconut butter, process to mix well.

Sprinkle half of the crust onto bottom of a loaf pan.

To make filling, toss together all ingredients. Scoop onto crust. Top with remaining crust.

By admin|February 11th, 2010|Desserts, Gluten Free, RECIPES, Super Foods, Vegan, Vegetarian, Whole Foods|11 Comments

Pineapple Ice Box Dessert

Pineapple Ice Box Dessert
(fills one loaf pan to make about 8 servings)

Crust

1 1/2 cups cashews
1 vanilla bean, scraped
2 Tablespoons honey or agave syrup

Filling

1 1/2 cups cashews
1/3 cup honey or agave syrup
1/4 cup coconut oil, liquid
2 1/2 cup cored and chopped pineapple

Make crust by processing cashews into small pieces with vanilla. Add honey, and process to mix well. Sprinkle half of the crust mixture into bottom of a loaf pan,

To make filling, in high-speed blender, blend cashews with honey or agave and liquid oil into a smooth cream. Into a mixing bowl, toss cream with pineapple to mix well. Scoop into loaf pan. Top with remaining crust, and gently press down.

Freeze dessert overnight or until frozen.

By admin|February 11th, 2010|Desserts, Gluten Free, RECIPES, Super Foods, Vegan, Vegetarian, Whole Foods|0 Comments

Ani’s Fresh Taco Wraps & Cobbler Crumble Topping Make 2009′s Top 10 Recipes

delicious living magazine

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.

By admin|January 1st, 2010|Article, Awards, Desserts, Drinks, Gluten Free, Main Dishes, PRESS, RECIPES, Soups, Super Foods, Vegan, Vegetarian, Whole Foods|0 Comments

Tropical Fruits in SE Asia

It’s rainy season in Bali, so it downpours buckets of rain for 20 minutes to a couple hours almost every day. It’s warm, so I don’t mind it. On my first rainy day, I decided to visit a local grocery store, where I found a new fruit called salak. It grows on palm trees.

This is salak. It has a brown snakeskin that’s really thin. You peel it away to find what looks like garlic cloves inside. These pods of fruit contain a small seed, and taste sweet and tart at the same time.

The meat of the salak fruit is not juicy, but rather dry and firm. It has a texture similar to a pear, but not as firm and crisp, smoother in texture, and dry. Interesting texture and delicious flavor.

This brightly colored, hairy fruit is a rambutan. I love lychees, and the rambutan is very similar in texture and flavor. Rambutan is very cheap in Bali. I bought a big bag for about 50 cents. The rambutan, even at the grocery store, is always covered in crawling ants. I guess this means there’s no pesticides on the fruit, a good thing.

Here in hot, muggy Bali, I live off fresh tropical fruits (durian, salak, rambutan, mango, papaya, pineapple, and banana), and enjoy only occasional greens when I find them. Back home in the States, I had been cutting […]

By admin|December 29th, 2009|Desserts, Fitness, Gluten Free, Green Living, Health, LIFESTYLE, RECIPES, Super Foods, Travel, Vegan, Vegetarian, Whole Foods|1 Comment

Ani at SF Green Festival

Mayor Gavin Newsom at SF Green Festival last Saturday. It’s the largest green festival in the country. Mayor Newsom is a long time vegetarian.

The hall was packed for my talk on raw food desserts, nutrition, and overall well being. I demoed my famous Chocolate Raspberry Ganache Cake and Spiced Blueberry Cobbler, recipes from “Ani’s Raw Food Desserts”. There was a feeding frenzy over the sample tastes of the desserts, and they were delicious!

Read more about the SF Green Fest on VegNews Magazine’s blog.