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!
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.
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.
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.
This is a book trailer for my latest book Ani's Raw Food Essentials. In it, I show you how easy it is to make a delicious, fast, raw food Tomato Chili with Taco Nut Meat, from pages 145-146. Video TRT: 4 min, 42 sec Tomato Chili with Taco Nut Meat (bean-free) Makes 4 servings A vegetable chili made with chopped tomatoes, bell peppers, celery, mushrooms, and corn kernels. Spiced with cumin, and oregano for a real chili flavor similar to the cooked bean version. Top with Taco Nut Meat for an added layer of texture and south west flavor. 3 cups tomatoes, chopped 1 cup red and green bell pepper, chopped 1/4 cup celery, chopped 1/4 cup yellow onion, chopped 1/3 cup mushroom, chopped, any type 1/3 cup corn kernels 1 teaspoon garlic, minced 2 teaspoons chili powder 1 teaspoon ground cumin 3/4 teaspoon dried oregano 1 teaspoon sea salt 1 batch Taco Nut Meat, below Place all ingredients into a mixing bowl, and mix well. Scoop about 1/3 of the mixture into blender and puree. Scoop puree back into mixing bowl. To serve, scoop into 4 serving bowls. Top with Taco Nut Meat, and enjoy. Taco Nut Meat Makes about 1 cup Walnuts are ground and spiced with cumin and coriander to make this taco flavored nut meat crumble. Use it to top salads, soups, and inside wraps to add taco flavor and texture. 1 cup walnuts 1 tablespoon extra virgin olive oil 1 tablespoon cumin, ground 2 teaspoons coriander, ground 1 teaspoon Braggs or Nama Shoyu 1/4 teaspoon sea salt, to taste Place walnuts into food processor, and process into small pieces. Add remaining ingredients, pulse to mix well. Will keep for [...]
WATCH this LIVE Broadcast from "Ani's 15-Day Fat Blast" book signing event San Francisco, CA on May 26, 2012, 11 to 11.45am PST.
