Celebrity Health & Wellness Expert and Eco-Stylist

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

Sprouted Wild Rice with Corn and Tomato

A recipe for wild rice, which is actually an aquatic seed, rather than a grain. Toss together wild rice, tomato, cilantro, corn, garlic, and jalapeno.

Simple Rosemary Oregano Noodle Salad

Here's a super fast and easy recipe I made the other day when I had very little time to eat, but needed a break from my computer for a few short minutes. I didn't feel like a green salad, and wanted something a bit more substantial.

Fresh Tomato Chili with Taco Nut Meat

Here's a sneak peak into one of my favorite recipes from my new book, "Ani's Raw Food Essentials" (available June 1st) for a raw "Tomato Chili" and a raw, vegan "Taco Nut Meat"...

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.

Baja Fresh Taco Boats Filled with Cilantro Cashew Cheeze, Fresh Corn and Tomato Salsa, and a Ground Almond Taco Meat

A delicious recipe I taught at the first ever raw food workshop in Phuket, Thailand. It was a packed house, standing room only. A great day of fun, food, and new friends.

Almond Veggie Pate Nori Rolls

A delicious save-the-fish style pate made with almonds and cashews, flavored with ginger and lemon. The orange salmon-like color comes from sweet carrots full of beta carotene. Use this pate inside nori rolls, lettuce wraps, and scooped on top of a bed of greens.

Thai Spring Rolls with Almond Dipping Sauce

Thai Spring Rolls with Almond Dipping Sauce
(makes 4 servings)

Thai Dipping Sauce

1/4 cup olive oil
4 kaffir lime leaves
1 Tablespoon Nama Shoyu
2 Thai red chilies, to taste
1/2 cup + 2 Tablespoons  raw almonds
1 lemon’s juice
1 cup water,  as needed

Fillings

1 zucchini, julienne
1 cup mung bean sprouts
1/2 bunch basil, de-stem
1/2 bunch cilantro, de-stem
1/4 bunch mint, de-stem
1-2 Thai chili, finely chop

Wrapper

3 large collard green leaves, de-stem and half

To make dipping sauce, place sauce ingredients into your blender, adding water as needed. Blend smooth.

To wrap, place leaves onto flat surface. Layer with fillings, and roll.

Serve with dipping sauce.

Ani’s Garden Pate Roll-ups

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!