Ani's Garden Pate (makes about 4 servings) 1 cup almonds 1 1/2 cup celery 1 tsp ginger 1/2 tsp garlic 1/4 cup carrots 1/8 cup onion 1/4 cup raisins 1/4 tsp sea salt 1 tbsp olive oil 1/2 tbsp lemon juice Place all ingredients into your food processor, then process to mix well. Wrap a few tablespoons of pate inside a collard leaf with a sheet of nori. Eat with your hands!
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.
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 [...]
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.
Matthew Kenney’s done it again! This time in Oaklahoma City with his partner Dara Prentice. This amazing duo has opened the 1st accredited Culinary Academy for Raw Living Foods, along with a restaurant where you can enjoy Matthew’s amazing food. Join me, Matthew, Dara, and other folks from our community on Oct 3, 2009 in OKC at 105Degrees for a day of talks, demos, dinner, and celebration! •Philip McCluskey (weight loss) •Karen Knowler (UK raw coach) •Tim VanOrden (Running Raw Project) •Anthony Anderson (raw model) •Hope Ferdawsian (Physicians Committee for Responsible Medicine) •Courtney Pool (Tree of Life, Gabriel Cousens) •Penni Shelton (raw coach) If you’re anyplace near OKC on Oct 3rd, I hope to see you at this amazing celebration at 105Degrees.
Watch my latest episode on Supreme Master TV satellite network. I’ll show you how to make superfood raw chocolate candies and raw chocolate dipped strawberries and bananas, sprinkled with goji berries and hemp seeds. Liquid Chocolate, page 74 •1 cup cacao butter, melted •1/2 cup cacao powder •1 Tablespoon mesquite powder •1 teaspoon maca powder
Read a review of Ani’s Raw Food Desserts at Tasting Table LA.
I catered a private raw food event, then stopped by to visit Joel Madden who was spinning last night at the London Hotel in West Hollywood. A great DJ, and a super fun eve. Joel Madden is married to gorgeous Nicole Richie, and they’re both committed to living eco green. For their 2nd child’s room, they choose non-toxic paints for the walls, organic cotton sheets, and wood products made from reclaimed susatinable wood from the Brazilian rain forest.
I had a great time meeting and hanging out with lovely Khloe Kardashian and Tami Erin. Tami was Pipi Longstocking, how cool is that? And, we all know Khloe from Keeping up with the Kardashians. They’re even more gorgeous in person.
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 •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 [...]