I’ve been mixing up a yummy granola with walnuts, almonds, cacao nibs, vanilla bean, coconut, sprouted buckwheat groats, and goji berries. This morning I used it to top raspberries and blueberries with almond mylk for an antioxidant superfood blast. It tasted delicious. What other ingredient should I include in my mix?
I’m excited to announce my upcoming Raw Food courses for 2015 in West Los Angeles, California:
June 13+14, 2015 (early bird special before May 3rd)
July 11+12, 2015
August 15+16, 2015
September 19+20, 2015
October 16, 17, 18, 2015
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:
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!
Superfood brownies are the perfect workout food fuel for my climb today. They can stay out of the fridge, and travel well. These brownies are my homemade energy / protein / superfood bar.
The following recipe is from Ani’s Raw Food Detox.
1 c walnuts
1/4 c cacao powder
1/3 c pitted dates
Process walnuts, cacao, salt. Then, add dates to bind together.
I will sometimes roll the batter into balls, but this time I pressed it into a lined pan and sliced ‘bars’.
I topped with cacao nibs (for extra energy) and goji berries (for added vitamin C and antioxidants) too.
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
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
1 clove thinly sliced mushroom
1 Korean or jalaeno pepper, sliced
1 cup julienned cucumber
1 cup julienned carrot
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!
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 draught and living Eco…always.
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 wanted to share 3 of my favorite raw vegan superfood pie recipes for Thanksgiving. All 3 recipes are from Ani’s Raw Food Kitchen: All American Apple Pie, Autumn Pumpkin Pie, and Pecan Chai Pie. I hope you will enjoy them!
Wishing you a very happy holiday celebrating gratitude while counting our blessings. Let’s all remember to tell our loved ones and those in our community how much they are appreciated.
It’s a wonderful time of the year to help those around us, and to give back. Helping others puts my own life into perspective for me. It reminds me to give thanks for the many blessings in my life. I’m grateful to have my health, my friends and family, clean running hot water, organic produce, a safe comfortable home, and all 10 fingers and toes.
On this day of giving thanks, what are you grateful for?
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!