Celebrity Health & Wellness Expert and Eco-Stylist

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

Delicious Living Magazine, Ani’s Raw Asian Power

Grab a copy of the April 2011 issue of Delicious Living Magazine - Raw Power with 6 raw food East West Fusion recipes for a taste of "Ani's Raw Food Asia", available everywhere May 10, 2011.

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

It was Kanga's 8th birthday, so I hosted a ladies' luncheon and made her a special cake....

SF View from the Bay – 2 Recipes

Recipes for my Jap Chae Kelp Noodles and Custard Tartlets from my TV appearance in San Francisco, CA last monday with Spencer Christian and Janelle Wang

Ani’s Raw Food Essentials

My new book, Ani's Raw Food Essentials, will be available everywhere May 3rd! I was dropped shipped an early copy fresh off the presses, and this is a huge book. With over 250 recipes, it's my first hard cover. It's always amazing to hold the finished book in my hands. And, it takes 9 months for the book to be designed, printed, and distributed before it shows up in bookstores. A long journey.

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.

Pineapple Ice Box Dessert

A recipe for Pineapple Icebox Dessert. Cashew kream with fresh pineapple chunks are frozen before serving. A great treat for hot days.

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

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.

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 back on my sugar intake over the past several months. I was concerned about eating so much fruit. But, my body is thriving on this raw food fruit diet. Combined with swims in the warm ocean, walking everywhere, and the sunshine, all this fruit is making my body leaner. I like this effect.

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.