Today I’m reviewing “Ani’s Raw Food Essentials: Recipes and Techniques for Mastering the Art of Live Food“. Plus i’m sharing a recipe from the book at the bottom of the post. Let me know what you think of this review (especially how I set it out).
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Let me introduce you to Ani Phyo. You may have heard of the Raw Food Essentialâ€™s books author from her appearance on Andrew Zimmernâ€™s show Bizzare Foods or from one of her many Youtube “un-cooking” videos.Â Ani Phyo is an American raw food chefÂ and an advocate of the raw food diet.
About Aniâ€™s Raw Food Essentials
Aniâ€™s new book Aniâ€™s Raw Food Essentials is a book designed to be your “go-to” book for all things related to raw food.
Ani makes venturing into the â€œraw food dietâ€ easy and accessible in her new book â€˜Aniâ€™s Raw Food Essentialâ€™s. She isnâ€™t dogmatic about the diet and she leaves each recipe to be used as a fresh recipe or one you could also cook. She gives many variations and options to â€˜mix upâ€™ her recipes.
Aniâ€™s aim with Aniâ€™s Raw Food essentials seems to be two fold. She seems to want to introduce the diet to newbieâ€™s and to also provide new inspiration and recipes to seasoned raw foodists.
I do like Ani’s relaxed style to the raw food diet. Her approach is non-threatening. And she doesnâ€™t squander other diets nor does she condemn them. She presents her diet as an alternative rather than a universal diet which I like.
I love how Aniâ€™s book has a great emphasis on fresh, organic food.
What I like about Aniâ€™s Raw Food Essentials
I love how creative Ani is transforming raw ingredients into elaborate meals. She seems to have a raw equivalent for many traditionally cooked meals which is very creative.
And of course I love the dessert section! You may have heard Iâ€™m a fan of Aniâ€™s previous book Aniâ€™s Raw Food Desserts. I love how dessert can be made equally raw just with simple preparations or by using the dehydrator. I also like how Ani has given a little information about herself as a raw foodist and as person which helps us understand how she got involved with the raw food diet.
What I Donâ€™t Like
There could have been a few more colour pictures; itâ€™s hard to pick out exactly what something is in some of the pictures.
Readers Can Look Forward To…
Lots of fresh food recipes. Lots of pictures. Lots of real food inspiration!
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Recipe: Pad Thai with Kelp Noodles
From the book Ani’s Raw Food Essentials by Ani Phyo.Â Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2010.
Although traditional peanut sauce can be complicated to make, my version is pared down to basics. Because raw peanut butter doesn’t taste very good, I use almond butter, seasoned with coconut oil, lemon, jalapeÃ±o, and coriander. Just blend and toss. I recommend slicing your cabbage with a mandoline slicer, to get the thinnest slices. You can always use a knife. And, if you don’t have kelp noodles, use spiralized zucchini or sliced coconut meat instead. Red bell peppers make tasty, pretty noodles, too.
Makes About 1 1/2 Cups
- 1/4 cup almond butter
- 1/2 cup coconut oil
- 2 tablespoons Braggs Liquid Aminos or Nama Shoyu
- 1/4 cup lemon juice
- 1Â tablespoon seed, chopped jalapeÃ±o, or to taste
- 1 teaspoon coriander
- 3/4 cup filtered water
- 1/4 cup sliced fresh basil
- 1 cup thinly sliced cabbage
- 2 (12 ounce) packages kelp noodles (or your favourite noodles)
Place the sauce ingredients in a 2-cup Personal Blender. Blend until smooth.
To serve, toss the sauce with the basil, cabbage, and noodles.
The sauce will keep on its own for up to 3 to 4 days in the fridge. Noodles that have been tossed with the sauce will keep for a day or two in the fridge.
I hope you have enjoyed this review. If you would like to buy this book you can buy it from this link (Ani’s Raw Food Essentials: Recipes and Techniques for Mastering the Art of Live Food) in my amazon store. Cheers.