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
Look what I picked up at the Farmers' Market…. beautiful purple and green cauliflower. I love the purple for its' color, plus it contains anthocyanins to help regular blood sugar levels and body weight while lowering our cancer risk. Both green and purple cauliflower contain glucoraphanin which converts into anti-cancer compounds in the body. Both are great fresh, organic, detox, raw food. I typically gravitate to the color green, along with kale and brussel sprouts…..so, remind myself to eat the colors of the rainbow along with many different vegetables and varieties to ensure I get the full spectrum of vitamins, minerals, and nutrients my body needs. An easy way to mix it up is the pick various colors at the farmers' market. What goodies did you find at your local farmers' market this weekend?
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.
Getting ready for my Raw Food, Vegan, and Gluten-free Thanksgiving on Thursday, using all whole food and superfood ingredients. Here's a new recipe made with Cashew Kream that is topped with persimmon off a friend's tree. It's then finished with mesquite-lucuma sauce and cacao that's been candied with coconut sugar. This is one of my new favorite desserts, and I'm feeling grateful. What's your favorite Thanksgiving recipe?
What's your favorite #RawFood pasta recipe? We made this delicious Ravioli in Ani's Raw Food Certification Course Level 1 this weekend in Santa Monica, Los Angeles, CA with summer squash pasta, cashew herb cheese, cherry tomato ravioli, and fresh Italian herbs. All ingredients from the Saturday morning Farmers' Market up the street....local, seasonal, fresh,nutritious, and super delicious. Wheat-free and gluten-free pasta filled with vegan nut cheeze. 100% good for you and the planet. Great way to detox while feasting.
A berry delicious and nutritious green salad made with kale, baby bok choy, Chinese greens, corn, onion, yellow squash, eggplant, raspberries, blueberries, and pomegranate marinated in a splash of olive oil, with a pink of pink sea salt. This is a simply beautiful way to pump up antioxidants to help slow the 'rusting' of my cells. Packed full of beautifying foods for feasting while detoxing, this raw vegan salad will keep your skin clear and glowing with beauty from the inside out. What's your secret for combating the signs of aging?
I'm offering my final 2013 series of Ani's Raw Food Certification Courses in September in Santa Monica, CA. Level 1: September 20, 21, 22. Friday 3pm to 6pm. Saturday 8am to 4pm. Sunday 10am to 2pm. Level 2: September 27.28.29. Friday 3pm to 6pm. Saturday 8am to 4pm. Sunday 10am to 2pm. Level 3, Teacher Training: September 29, 30, October 1st. Sunday 4pm to 6pm. Monday 10am to 4pm. Tuesday 10am to 2pm. My inspiration for creating these courses is to help people learn how simple, quick, and easy raw food preparation can be! It's all about delicious and nutritious recipes made using a handful of easy to find ingredients. Complexity is added with sauces and plating. To support a healthy diet and lifestyle, we need to know how to make our own food, quickly! In my courses, I also discuss lifestyle topics including fitness, natural beauty, organic and eco-green living, healthy detox, weight loss, and much more. And for those interested in launching their own business, writing a book, and or creating a show, I talk about business strategy, entrepreneurship, marketing strategy, and keys to building your brand. I hope you can join me in September for one or all 3 of my courses! It's a really fun course, and a great way to detox feasting on the best raw food ever!! For more information, please visit my course page.
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!
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. :)
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
