Arame & Sugar Snap Pea Salad
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.
For Dogs: Kanga’s Sweet Potato Treats
I made a batch of Kanga Dog Treats for my Rhodesian Ridgeback canine companion. She loves these, and asked me to share the recipe with you here on my blog so other dogs could also enjoy these treats. It's important to keep your dog's gums and teeth healthy, especially if they aren't crunching on dry kibble. These easy to make, crunchy treats will help remove plaque and freshen dog breath. Your dog may not be used to these at first. Just like other new foods, you may need to teach pooch how to eat them by taking a bite out of one first, then giving it to pooch to try. Dogs always love what they see us eating. Especially when accompanied by yummy, delicious sounds. Kanga is a dessert dog. She hates water and baths. She was rewarded after her lavender bath today with these treats, and was very happy. I realize this is a recipe section where I list food for people. The good thing about raw food is that even treats for dogs could easily be enjoyed by humans. Many times, friends have come over and said "your dog eats better food that I do!" And this is so true, since Kanga eats organic, local, seasonal, and many times stuff that I eat. I joke that she's my compost bin, eating up all my leftovers. Kanga Dog Treats (page 241 of Ani's Raw Food Kitchen, the Kanga dog food chapter) 2 large sweet potatoes, sliced 1/2 inch thick Place sweet potatoes on dehydrator trays, and dry at 104 degrees F for 12 hours, or until completely dry.
Fresh Tomato Chili with Taco Nut Meat
Here's a sneak peak into one of my favorite recipes from my new book, "Ani's Raw Food Essentials" (available June 1st) for a raw "Tomato Chili" and a raw, vegan "Taco Nut Meat"...
Ani’s Raw Food Essentials
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.
Tom Yum Inspired Soup
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.
Almond Veggie Pate Nori Rolls
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
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.
Pineapple Ice Box Dessert
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
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.