A super easy salad to make, this is my go to when traveling. Made by massaging avocado into torn leaves of kale and then adding a squeeze of lemon to soften the leaves, and then tossing in sprouts. Full of vitamins, minerals, chlorophyll, and antioxidants to combat travel stress (including time zone changes, sitting on airplanes, and l
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.
It was Kanga's 8th birthday, so I hosted a ladies' luncheon and made her a special cake....
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
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.
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.
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"...
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.
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.