My students made me this beautiful stack with marinated mushrooms and onion, sliced tomato, oregano and rosemary marinara, cashew cheeze, and fresh Italian herbs today at my Ani's Raw Food Certification Level 1. I love showing everyone that elegant food need not use many ingredients nor be complicated to make. Each recipe uses a couple ingredients, seriously! And, is really quick to create. The sophistication comes in the plating, presentation, and use of easy to make sauces. One of our students this weekend is a Le Cordon Bleu trained professional chef who's mind was blown by Raw Food's functionality, and fresh flavors! She said "I've been making my food way too complicated!". We all laughed. Get in my belly!!! Yumminess! Our final Level 1 for 2015 is September 19+20th. I'd love to spend the weekend eating the most delicious, nutritious, and inspiring food with you. xoxo https://www.aniphyo.com/certification/
I'm excited to announce my upcoming Raw Food courses for 2015 in West Los Angeles, California: LEVEL 1 June 13+14, 2015 (early bird special before May 3rd) July 11+12, 2015 August 15+16, 2015 September 19+20, 2015 LEVEL 2 October 16, 17, 18, 2015 LEVEL 3 October 18, 19, 20, 2015 All classes are taught by me, and are hands-on. So, roll up your sleeves, and get ready to learn how to make the tastiest, healthiest, raw, vegan food ever. All recipes are gluten-free and packed full of superfoods! Spaces will fill up quickly! Please book your spot today: https://www.aniphyo.com/certification/ I'm looking forward to seeing you this year in Los Angeles. It's the best culinary tourist city on the Planet with loads of raw restaurants, cafes, businesses, prepared packaged foods, events, products, and more. Come explore, play, and be inspired! xoxo
Please join me for lunch today! This Korean inspired recipe is from Ani's Raw Food Asia. It's my vegan, gluten-free, and raw version of Korean BBQ, made with marinated shiitake, crimini, and wood mushrooms. I call it Mushroom "Bul Go Gi" (page 186). Use your favorite green leaf, like romaine or red leaf lettuce as the wrap. Then, top with cucumber, carrot, thinly sliced garlic, and my delicious Gochujang Sauce (page 225) made with unpasteurized miso (for living enzymes), sesame oil, and chili powder, to taste. Add a sweetener syrup like agave or coconut nectar too to balance out the spice, salt, savory, and sweet. Super yummy on a rainy day here in LA (thank goodness, we need the rain!). Mushoom "Bul Go Gi" Lettuce Wraps BulGoGi 4 cups sliced mushrooms 2 T tamari 1 T toasted sesame oil 1/2 T minced garlic 1/2 cup Asian pear, microplanes or pureed in food processor Fillings 1 clove thinly sliced mushroom 1 Korean or jalaeno pepper, sliced 1 cup julienned cucumber 1 cup julienned carrot Wrappers 8 red lettuce leaves, or more Toss together all BulGoGi ingredients in one bowl. Set aside to marinate for 15 minutes, until softened. Prepare fillings, and set aside. Squeeze excess marinade from mushrooms, and place into each lettuce leaf. Top with fillings. Drizzle with Gochujang Sauce, below. Serve and enjoy! Gochujang Sauce 2 1/2 T unpasturied miso, any color 2 T toasted sesame oil 1/4 cup agave syrup or coconut nectar 1/2 teas chile powder, or cayenne, to taste Whisk to mix well. One last tip: I just moved my car out of my garage and onto the street so it will be 'washed' clean by the rain! Conserving water during our [...]
Loving the herb garden here at the Ritz Carlton's Reserve at Phulay Bay in beautiful Thailand at Krabi. They grow their own herbs, in addition to super spicy red Thai chilies. We've been using these super fresh herbs in my Raw Food Lifestyle Classes this week. It's paradise here with tons of tropical fresh fruits like tamarind, papaya, jackfruit, and longan. And delicious Thai baby coconuts and cashews too. I think this must be Heaven!
I'm made it safely to Krabi, Thailand where I'm relaxing at the villa now that prep for our 5-day Raw Food Lifestyle Retreat is finished for today. Super excited to be teaching Raw Food Lifestyle classes Wednesday thru Sunday here at the Ritz-Carlton's Phulay Bay resort. I've crafted exclusive Thai-inspired Raw Food, vegan, superfood, gluten-free recipes using local Thai ingredients. Plus, we'll be talking about treading lightly on the Planet, natural beauty, fitness, healthy detox, nutrition, and ways to lower stress while increasing vitality and longevity. If you're in Krabi, please join me here Wednesday thru Sunday! We're going have tons of FUN!!!!
The beautiful Ritz-Carlton Reserve at Phulay Bay has invited me to develop an exclusive 5-day wellness program for their Thailand resort to launch in March 2015. This exclusive retreat will include vegan raw food cooking classes and recipes featuring local ingredients and flavors with a focus on the Home Chef, along with my eco-green living, healthy lifestyle, fitness, natural beauty, and detox philosophy. I will personally be at Phulay Bay teaching classes from March 18th to 22nd, 2015. These classes are complimentary to resort guests. And, guests completing all 5-days will receive a Certificate of Completion equivalent to my Level 1 Home Chef Raw Food Certification Course. So, please book your stay now at the Ritz-Carlton Reserve website, and join me at Phulay Bay! I look forward to seeing you in paradise.
I like to make my Mushroom Bulgogi with mushrooms, instead of beef. This is one of my favorite recipes, and perfect to wrap in a leaf or inside a thinly sliced daikon radish... like a taco!! ….Like in the photo above (courtesy of Vegetarian Times Magazine). In addition to this recipe tasting delicious, mushrooms are a super food that boost our immune system while helping us fight illness, disease, and even cancer. Check out the recipe in this month's June 2014 issue, and on their website: http://www.vegetariantimes.com/recipe/mushroom-bulgogi-filled-daikon-wraps/ Enjoy it! xo
I've been playing with fire! I'm enjoying lightly sautéing fresh vegetables and then tossing them hot into a big salad bowl full of fresh greens. Today, I cooked up some garlic in coconut oil with halved cherry tomatoes and chopped broccoli. I added it to a big bowl of chopped up romaine, spinach, arugula, and mixed it all up to allow the cooked veggies to wilt the greens. I finished it off with capers and artichoke hearts. No dressing needed, as the capers and artichokes add saltiness and pickled tartness, while the garlic adds pungency. Give it a try, this salad is to live for! And yes, I do still consider this salad a vegan raw food…. Warm Green Salad 3 cloves garlic, chopped, to taste 1 cup cherry tomatoes, halved 1 cup baby broccoli, chopped 1 Tablespoon coconut oil 2 cup romaine, chopped 1 cup spinach 1 cup arugula 3 Tablespoons capers 1/2 cup artichoke hearts Warm up your pan on medium heat, add coconut oil and garlic. Sauté until soft. Add tomatoes and broccoli. Lightly cook, to desired consistency. Place romaine, spinach, and arugula into a large mixing bowl. Top with cooked vegetables and toss to mix well, wilting your greens. Add capers and artichokes, and toss to mix well. Serve and enjoy!
Join me and enjoy the BEST RAW FOOD on the planet for a full weekend, and detox and cleanse effortlessly! Come and kickstart your Raw Food diet, or jump back on the train. You will leave the weekend feeling inspired with a slew of new recipes and menu ideas. In addition to food, we will learn about the Raw Food lifestyle, including beauty, fitness, and living a toxic-free lifestyle while focusing on social entrepreneurship and even launching your raw food business. Join me in my kitchen at my next "Ani's Raw Food Certification Level 1" on Feb 22+23 in Santa Monica CA. Space is limited, and filling up quickly. This is a hands-on Home Chef course.
Chopped green salad made with cherry tomato, red onion, romaine lettuce, endive, yellow bell pepper, jicima! I love chopped salads because you get a bit of all ingredients in every bite. Vegan, raw, organic, and locally from the farmers' market in WestLA. A great way to detox our way into the New Year! What are your favorite chopped salad ingredients?