Celebrity Health & Wellness Expert and Eco-Stylist

2015 Raw Food Courses in Los Angeles, CA

 
I’m excited to announce my upcoming Raw Food courses for 2015  in West Los Angeles, California:
LEVEL 1

June 13+14, 2015 (early bird special before May 3rd)
July 11+12, 2015
August 15+16, 2015
September 19+20, 2015

LEVEL 2

October 16, 17, 18, 2015

LEVEL 3

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:
http://www.aniphyo.com/certification/

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!
xoxo

 

Superfood Brownie Recipe

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
pinch salt

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.

Bon appetit!

 

Mushroom “Bul Go Gi” Recipe

 

 

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

BulGoGi
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

Fillings
1 clove thinly sliced mushroom
1 Korean or jalaeno pepper, sliced
1 cup julienned cucumber
1 cup julienned carrot

Wrappers
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!

Gochujang Sauce
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.

Thai Green Mango Salad

The freshest tropical salad recipe at Phulay Bay in Krabi, Thailand made with romaine lettuce, shredded green mango, toasted coconut, roasted cashews, and sliced red onion. I left out the pomelo, but that would be yummy to include too. Superfood, vegan, gluten free, and organic salad made with all local and seasonal ingredients that are great for detox and boosting overall wellness. Enjoy with a Thai baby coconut….Delicious!

Thailand’s Herb Gardens

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!

 

Ritz-Carlton’s Reserve at Krabi, Thailand

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!!!!

 

March 2015 at the Ritz-Carlton Reserve

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.

 

Giving Thanks Day

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?

The Power of Wheatgrass

Wheatgrass is liquid sunshine! A raw, vegan, mega-superfood!

Just 2 ounces contains the same amount of nutrition as 5 pounds of organic vegetables. And, about 20% of its calories come from complete branch chain amino acids and protein.

It’s a powerful detoxifier for the liver and blood, neutralizes toxins and pollutants in our body, and lessens the effects of radiation. Wheatgrass cleanses the body of heavy metals too.

I love GREEN! The color comes from chlorophyll, a very important phytonutrient our cells need to heal and fight disease. Chlorophyll also helps carry tons of oxygen to our blood. Lots of oxygen is always a good thing!

Best taken on its own, fresh, and on an empty stomach so that its nutrients can be best absorbed.

Most fun shared and enjoyed with friends and loved ones!

xoxo

 

Mushroom Bulgogi Taco Recipe

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