Ani Phyo’s on a mission to show you it’s easy to enjoy delicious, nutritious cuisine that’s healthy and supports green lifestyles.

Her best selling cookbook "Ani's Raw Food Kitchen", awarded “Best Vegetarian Cookbook USA 2007” has been receiving international acclaim. Her book provides 150 fast delicious recipes while offering a glimpse into the green living foods lifestyle, offering tips for natural skin care, composting, recycling, reuse, and more.

Ani’s the host of "Ani's Raw Food Kitchen Show", the award winning #1 uncooking show on 'YouTube'. Ani travels all the time, runs several businesses and doesn’t have much time to spend in the kitchen like she used to. Her shows are designed for busy people, young mothers, and those who travel frequently (like herself). She shows the world how fast and simple healthy delicious food can be to make.

Ani’s been seen on Channel 7 ABC, and has been featured in numerous magazines including Food & Wine Magazine, Alternative Medicine, Oxygen, VegNews, YogiTimes and Get Fresh. Look for her feature in the June issue of Food and Wine Magazine!

Ani's developed living food vegan menus for Carnival Cruise Lines, Adidas headquarters, STOMP, and Whole Foods Markets, to name a few. Adidas fitness center depends on Ani Phyo to consult their athletes on how to 'fuel up' with raw nutrition for optimal performance.

Ani’s currently working on her next two books and shows for TV, DVD, and Web.Her next uncookbook will be on the shelves in Spring 09. To watch Ani's videos, for recipes, and more, visit her at www.AniPhyo.com.

Japanese Miso-Shiitake Soup
Recipe courtesy of Ani Phyo

Makes 4 Servings

Soup Base

3 tablespoons miso, white or brown
1 cup extra virgin olive oil
1 tablespoon grated ginger
1 clove garlic
3 cups water

Soup Toppings

3 cups shiitake or oyster mushrooms, sliced
2 tablespoons Nama Shoyu or Bragg Liquid Aminos
3 tablespoon extra virgin olive oil
1 scallion, chopped

Method:

1. Start by marinating your mushrooms. Toss shiitake mushrooms with Nama Shoyu and oil. Set aside to marinate.

2. Blend miso, oil, ginger, garlic, and water until smooth.

3.To serve, pour soup base into four bowls. Top each with marinated mushrooms and scallions.

4. Soup base with toppings will keep for one day. Soup base will keep for four days, and toppings will keep for two days in the fridge when stored separately.

From the book Ani's Raw Food Kitchen by Ani Phyo.  Reprinted by arrangement with The Perseus Books Group (www.perseusbooks.com). Copyright (c) 2007.