Celebrity Health & Wellness Expert and Eco-Stylist

Eat Your Sunblock

I do love the sun! Just 20 mins a day is enough to give us our recommended daily levels for Vitamin D. But, when I’m in the sun, I do make sure to cover up my face with a huge hat and sun glasses (to avoid those dark spots us Asians get…they are our ‘wrinkles’)….vanity! LOL.

Beware of chemicals in most sunblock lotions. Instead, we can EAT our sunblock. Here are some raw, vegan, gluten-free super foods that are high in antioxidants to help destroy free radical damage from the sun:

 Spinach, kale, broccoli, carrots (lutein) – Dr Salvador Gonsalez of Harvard University says “our data is the first of its kind to suggest that lutein may have the potential to act as a preventative agent against UVB-induced skin cancer. In addition, these data suggest that lutein protects the skin against damage caused by exposure to UVB light, further validating our position that lutein is a critical component to overall skin health.” A study in the International Journal of Cancer found that a serving a day of leafy greens reduces the recurrence of skin cancer tumors in patients by more than 50%!
Green tea, black tea, cacao (polyphenols)
Brazil nuts (selenium)
Tomatoes (lycopene)
Chia, flax, walnuts, algaes like chlorella and spiraling (omega 3s)

So eat up, and get outside! Summers here, and there are many fun trails to hike…like this one in Joshua Tree National Park…my favorite place on Earth!

 

Earth Day at Whole Foods Saturday April 25th

Join me at Whole Food Markets in West LA and celebrate Earth Day, and Earth Week! I’ll be signing copies of Ani’s Raw Food Detox. The event goes from 11am to 2pm tomorrow, Saturday. And the store is located at the corner of Barrington and National Aves. The festival will be held in the parking lot (enter off Barrington Ave). I hope to see you there! xoxo

Banana Superfood Chocolate

Superfood Chocolates made at Ani’s Raw Food Certification Level 2 yesterday here in Los Angeles, CA.

 

Filled with banana, and topped with strawberry jam, coconut, and fresh berries. I love our raw food courses because I get to eat the best food on the Planet, while detoxing effortlessly.

Thank you to my awesome students for spending another fun weekend with me! (I never make these recipes for myself at home anymore…so it’s amazing to get to enjoy them with you all in class!)

 

Pre-Grammy Red Carpet

2013 Pre-Grammy Red Carpet, hosted by Whole Foods Market’s Whole Planet Foundation® non-profit focused on alleviating poverty in developing world and in own backyard. Event was held at the Historic Village Recorder Studios where legendary artists including Fleetwood Mac, The Rolling Stones, Bob Dylan, Lady Gaga, Taylor Swift and many others have recorded their iconic hits. Proceeds from the evening go directly to Whole Planet Foundation to fund small loans and entrepreneurship programs for poverty alleviation. To date, Whole Planet Foundation has authorized $41 million and funded more than $29 million in microfinance programs in 58 countries, including the United States. They even catered vegan raw food!

Ani’s Feb 22+23 Course

Join me and enjoy the BEST RAW FOOD on the planet for a full weekend, and detox and cleanse effortlessly!
Come and kickstart your Raw Food diet, or jump back on the train. You will leave the weekend feeling inspired with a slew of new recipes and menu ideas. In addition to food, we will learn about the Raw Food lifestyle, including beauty, fitness, and living a toxic-free lifestyle while focusing on social entrepreneurship and even launching your raw food business.

Join me in my kitchen at my next “Ani’s Raw Food Certification Level 1″ on Feb 22+23 in Santa Monica CA. Space is limited, and filling up quickly. This is a hands-on Home Chef course.

 

Chopped Salad

Chopped green salad made with cherry tomato, red onion, romaine lettuce, endive, yellow bell pepper, jicima! I love chopped salads because you get a bit of all ingredients in every bite. Vegan, raw, organic, and locally from the farmers’ market in WestLA.

A great way to detox our way into the New Year!

What are your favorite chopped salad ingredients?

Join Me: Feb 22+23

I’ve booked dates for the first 2014 Ani’s Raw Food Certification Level 1. Class will be held in Santa Monica, CA.
February 22nd and 23rd
Saturday 8am to Sunday 4pm
This is a hands-on home chef food prep course with a focus on healthy living, natural beauty, fitness, and social entrepreneurship.
Space is limited, and class will fill up quickly. So register today!

For those interested in pursuing a career in Raw Foods, I also offer a Level 3 Teacher Certification Course.
For more information, please visit my course page.

I hope you’ll join me in 2014!
It’s going to be the BEST year yet! xo

(Photo by the awesome Mark Tassi)

 

 

Roasted Sunchoke Recipe

Have you tried sunchokes yet, aka Jerusalem artichoke? They are the tuber of the sunflower plant, and available at our local farmers’ markets here in Los Angeles. As with all tubers, they are full of minerals and vitamins and help boost our immune system in the wintertime.

When eaten fresh and raw, sunchokes have a light crisp, similar to water chestnut. And are delicious sliced and served as a ‘chip’ with dips like guacamole and hummus.

I tried roasting sunchokes in my friend’s convection oven, tossed in a splash of olive oil. The texture was similar to a sweet potato, starchy and delicious. A warming comfort food on a cold winter day.

Enjoy this vegan, gluten-free, superfood recipe:

Roasted Sunchokes

2 pounds sunchokes, scrubbed
2 tablespoons extra virgin olive oil

Preheat the oven to 350˚F.
Toss together the sunchokes and oil in a large bowl.
Spread on baking tray and roast for 20 minutes, or until tender and golden brown.

 

Watermelon Arugula

Watermelon and arugula, stuffed with a wild rice and walnut pate. Topped with compressed persimmon. Beautifully refreshing red and green raw food, vegan, holiday recipe that aides detox while stimulating digestion and weight loss. Helps combat our holiday eating in a delicious way!

 

 

 

Korean Pumpkin Porridge

This Korean Pumpkin Porridge is one of my favorite cooked autumn soups. It’s called ‘ho bak jook’, and is made with cooked pumpkin squash, plus rice mochi to give it a thick texture. A few black beans are added in for garnish, and it’s delicious served up with spicy fermented pickles like kimchi for added probiotics. This is a hearty vegan comfort food on a cold day.

This soup is heated up, but it started from fresh, whole, raw pumpkin squash. Mochi needs to be cooked though. I’ll have to figure out a raw food recipe for this dish, but for now, I’m loving it hot! A good way to boost our beta-carotene for winter and immunity boosting.