Fresh UNcooking shows with Ani Phyo
This uncooking episode aired on Supreme Master Television last week to over 4 million views around the world! Watch me make my Peach & Pistachio Cobbler.
Peach & Pistachio Cobbler
CRUST
FILLING
I recently taught a holiday raw cookie making class for kids at a Joy Shop in Culver City, Los Angeles, CA. These sugar free, wheat free, gluten free, organic, raw food, natural, healthy, and delicious cookies are simple to make. I had a blast making them with my kids at Bradford Stewart’s gallery.
This is real play food. Fun for kids and grown ups to get elbow deep in huge mixing bowls!
Come on, if kids can make these, it’s gotta be easy! And they loved eating them too.
So give this a try, here’s the recipe. Just mix up and enjoy!
Cranberry Coconut Almond Cookies
makes 12 servings
Place all ingredients in a large mixing bowl. Use your clean, washed hands to mix well. Form batter into balls, or press into cookie cutters to make shapes. Will be devoured immediately.
If you’re a coconut lover, you’ve gotta give these Macaroons a try. Only 5 ingredients, fast and easy. You will need to use a dehydrator to dry these. This recipe is for Strawberry Macaroons, but you can substitute pineapple to make the yellow ones above, and cacao to make chocolate. And, these are the “Macaroon 5’s” I made for Maroon 5’s annual Halloween bash this year!!
Strawberry Macaroons
makes about 12
Place dates, strawberries, agave or honey, and vanilla in your food processor. Process into a puree. Add coconut, and process to mix well. Use a 2 Tablespoon scooper to portion batter onto dehydrator trays. Dehydrate at 104 degrees for 4 hours.
These beautiful tartlets are made with Acai and filled with a blended apricot kream (vegan, raw food, dairy-free). I’ll be serving my raw food treats to Maroon 5 tonight in the Hollywood Hills at their annual Halloween Bash!
Apricot Pudding
makes about 1 cup (about 8-9 servings)
Place everything in high-speed blender, blend smooth.
Acai Tartlets
makes 9 x 2 Tablespoon tartlet cups
Process cashews, salt, acai with dates, mix well. Add liquid butter and mix well.
Line small tartlet pans with plastic. Place 2 Tablespoons of mixture into tartlet pan, press firmly, leaving a cavity in center to hold the Apricot Kream. Place in freezer to firm up for at least 20 minutes or more.
To assemble, remove tartlets from freezer. Scoop 2 Tablespoons Apricot Kream into each tartlet cup. Sprinkle with cacao nibs (optional), and serve.
Chocolate Mylk Shake
makes 4 servings
This is my recipe for the raw food vegan Chocolate Mylk Shake I made for Andrew Zimmern on the LA episode of Bizarre Foods. Almonds are blended to make my dairy-free mylk. It’s sweetened with dates, spiced with vanilla bean and raw cacao powder, then kissed with coconut oil for extra richness.
Holy cow, you won’t believe this is dairy-free, cruelty-free, sugar-free, guilt-free, vegan, vegetarian, raw food, good for you and the planet. Live green.
Place all ingredients in your high speed blender, and blend until smooth.
Lucuma Ice Cream (equipment needed: High Speed Blender)
Makes 2 cups
A rich creamy gelato-like ice cream popular in South America, this flavor is reminiscent of caramel. You don’t need an ice cream maker to enjoy this recipe. Just blend and freeze. Super fast and easy. As always, this recipe is gluten free, wheat free, sugar free, dairy free, and good for you!
btw, the “K” in kream isn’t a typo. I use “k”s for my vegan ‘k’reams.
1/2 cup LUCUMA POWDER
1 cup CASHEWS
1 Tablespoon VANILLA POWDER
1/4 cup YACON SYRUP
1 cup filtered water
