I love sea vegetables for all the wonderful vitamins and minerals it gives my body, including iodine for regulating my metabolism. Here's a recipe for Arame & Sugar Snap Peas.
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.
This is a recipe I taught during my workshop in Phuket, Thailand, to a packed room full of locals. My raw vegan version of their traditional Thai soup.
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.
Mango Breakfast Cobbler adapted from p 215 of Ani's Raw Food Kitchen (serves 4) CRUST 1 1/4 cup almonds 1 vanilla bean, scraped 1/2 teaspoon sea salt 1 cup pitted and packed medjool dates 2 Tablespoons coconut oil or butter FILLING 4 cups Mango, pitted and diced 1/4 cup agave syrup To make crust, place almonds, vanilla, and salt into food processor. Lightly process into small pieces. Add dates and coconut butter, process to mix well. Sprinkle half of the crust onto bottom of a loaf pan. To make filling, toss together all ingredients. Scoop onto crust. Top with remaining crust.
A recipe for Pineapple Icebox Dessert. Cashew kream with fresh pineapple chunks are frozen before serving. A great treat for hot days.
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.
One thing we need more of in the USA are cultured foods. In Korea, we have fermented and probiotic rich pickles like kimchi and sauerkraut, which aid our digestion while helping rebuild healthy bacteria we've destroyed through stress and antiobiotics. Fermented raw foods are the highest form of living foods. The probiotics and friendly bacteria predigest this food for us.
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!