Superfood Energy Truffles

Energy Truffles are a great way to power a long hike, bike ride, and even a car ride. These truffles travel easily, and are packed full of delicious organic goodness. I took this batch on a 4-hour hike in the Santa Monica Mountains this past weekend with my personal trainer. Each time our energy would get low, we'd pop one of these truffles to boost our endurance and stamina. They are made with omega-3 rich walnuts, antioxidant filled cranberry and raisins, and superfood cacao and maca. Flavored with a hint of vanilla, and rolled in coconut. Delicious!

By |August 12th, 2013|Desserts, Fitness, Gluten Free, Green Living, Health, LIFESTYLE, RECIPES, Super Foods, Vegan, Vegetarian, Whole Foods|Comments Off on Superfood Energy Truffles

Vegan Protein Pudding

I whipped up this Protein Pudding at my client's home by using what he had on hand in his fridge and cabinets. Since he had no vanilla extract and no cacao powder, I used his flavored vegan protein powders instead. He did have half of a banana, 2 avocados, coconut water, and stevia powder. So, I made this Protein Pudding by blending together sweet banana, creamy avocado, chocolate and also vanilla protein powders, electrolyte coconut water, and non-caloric stevia powder. And it was delicious! Though I've personally stopped using all protein powders (instead I'm using only whole foods), this gluten-free, vegan pudding is an easy way to up your protein intake today. Happy Meatless Monday!

By |July 29th, 2013|Desserts, Gluten Free, RECIPES, Snacks & Side Dishes, Super Foods, Vegan, Vegetarian, Whole Foods|Comments Off on Vegan Protein Pudding

Red Bell Pepper Hummus

This recipe can be found in “Ani’s Raw Food Essentials” Red bell pepper hummus makes the awesomest vegetable dip.  It's so easy and simple that you can make it in just minutes! Ingredients include: Peppers Almond butter Garlic Salt  

By |June 26th, 2013|Ani's Raw Food Essentials, Gluten Free, RECIPES, Super Foods, Vegan, Vegetarian, Whole Foods|Comments Off on Red Bell Pepper Hummus

Curried Coconut Soup

This recipe can be found in “Ani’s Raw Food Essentials” Makes 4 servings: 1 cup diced ripe avocado (about 1 large) 2 1⁄2 cups cherry tomatoes 2 Tablespoons lemon juice (from about 1 lemon) 1/3 cup coconut oil, liquid 1⁄4 cup cilantro, fresh 1 Tablespoon curry powder 1 teaspoon minced garlic 1 teaspoon sea salt 1 cup filtered water Place all ingredients in blender and blend until smooth. To serve, divide among serving bowls. Top each portion with fresh cilantro leaves. Enjoy immediately! Will keep for 2 to 3 days in fridge. :)

By |June 21st, 2013|Ani's Raw Food Essentials, Beauty, Fitness, Gluten Free, Green Living, Health, LIFESTYLE, RECIPES, Soups, Super Foods, Vegan, Vegetarian, Whole Foods|Comments Off on Curried Coconut Soup

Got Juice?

I love green juices, and think of them as my daily multi-vitamin. In the same way I would never think to live off a bottle of vitamins only, I don’t think to starve myself on a 5-10 day juice fast in order to detox (unless I had a tumor to starve or some other acute health crisis). It seems to be a new trend here in LA that people with unhealthy processed diets and lifestyles, who even smoke, suddenly think it’s okay to starve for 7 days on a juice cleanse to make everything better. How about focusing instead on creating a healthier lifestyle through exercise, clean eating, mediation, and happiness rather than starving? These are the real keys to longevity. Green juices are wonderful for vitamins and minerals, and for nourishing our bodies. But, it’s so much more FUN and less painful to enjoy delicious Raw Foods while accidentally DETOXing! Feasting on Raw Foods, rather than starving on a juice cleanse, is safer and healthier for you. We’re designed to be eating whole foods. Starving our bodies on just juice cannibalizes our muscle mass, slows down our metabolism, and will make us gain weight as soon as we eat again (besides throwing off our hormones, along with triggering a slew of other biological reactions). It’s painful to starve ourselves. Why deny ourselves when instead we can feast and enjoy delicious Raw Foods to cleanse and detox? I’d rather eat clean, detoxifying foods, than starve myself. Wouldn’t you agree? Ani’s Favorite Green Juice Recipe: Dandelion Kale Cilantro Jalapeño Fennel Basil Turmeric Cucumber Celery Spinach Lemon

By |June 4th, 2013|Beauty, Drinks, Fitness, Gluten Free, Green Living, Health, LIFESTYLE, RECIPES, Soups, Super Foods, Vegan, Vegetarian, Whole Foods|Comments Off on Got Juice?

Mango Sorbet-Macaroon Tartlets

Mango Sorbet-Macaroon Tartlets Makes 4 tartlets Crust •2 cups shredded coconut •1/2 cup cashews •1/4 teaspoon salt •1/4 cup agave syrup Mango Sorbet •2 cups chopped frozen mangoes •1 cup filtered water •1/3 cup agave syrup   To make the crust, combine the coconut, cashews, and salt in a food processor and process to fine powder. Add the agave syrup and process to mix well. To make the tartlet shells, line 4 small tartlet or brioche cups with plastic wrap. Scoop about 2 tablespoons of the crust into each. Using your fingertips, firmly press the crust into the tartlet cup, leaving a cavity in the center to hold the sorbet. Place in the freezer to firm up for at least 30 minutes or more. To make the mango sorbet, combine the mangoes, water, and agave syrup in a high-speed blender and blend until smooth. Serve immediately. Or, for an icier, more solid texture, scoop into a container and place in the freezer for an hour or more. To make the mango sorbet in an ice cream maker: Chill the mixture in the freezer for an hour or so, then scoop into the ice cream maker and follow the manufacturer’s instructions. To serve, scoop 1 tablespoon mango sorbet into each tartlet shell and serve immediately. The tartlet shells will keep in the freezer for many weeks. The assembled tartlets are best enjoyed immediately, but will keep in the freezer for several weeks. Thaw for 5 to 10 minutes before eating. – Recipe from Ani’s Raw Food Desserts

By |May 15th, 2013|Ani’s Raw Food Desserts, Desserts, RECIPES, Vegan, Vegetarian, Whole Foods|Comments Off on Mango Sorbet-Macaroon Tartlets

Tapenade and Candied Onion Stuffed Red Cabbage

Cabbage leaves are great to use as 'shells' to stuff with my favorite fillings to create different hand helds. Olive Tapenade, Candied Onions, Chiffonade Green Cabbage fill a beautiful purple cabbage leaf and adds crunch. Recipes and video included.

Ingredients From Our Local Farmers’ Market

Ani's Raw Food Certification courses are held a couple blocks from the Saturday morning Santa Monica Farmers' Market, where local farmers bring us seasonal produce that's been picked just a few hours before. Sometimes, we'll find heirloom ingredients available for only a week, or better yet.....dry farmed produce. That's when the plants just thrive on their own, without watering nor chemicals! Fresh, local, seasonal, gluten free, vegan, and organic...what better way to detox and cleanse from urban toxins?

By |March 15th, 2013|Events, Farmers' Market, Food Demos, Gluten Free, Green Living, Health, LIFESTYLE, NEWS & EVENTS, NEWS & EVENTS PAGE, Retreats, Super Foods, Talks, Vegan, Vegetarian, Whole Foods|Comments Off on Ingredients From Our Local Farmers’ Market

Chocolate Collard Leaves

Chocolate covered collard green leaves inspired by my Cheddar Kale Chip recipe I discovered back in Portland, OR, in 1995 or so. Another delicious way to eat greens!

Kale, Avocado, Sprouts

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