Ani’s Raw Food Essentials
Ani’s Raw Food Essentials is the "go-to book for all things raw."
Features over 250 inspiring yet uncomplicated recipes.
Recipes include classic comfort foods like nachos and burgers, as well as gourmet dishes like risotto and “you-won’t-believe-they’re-raw” desserts.
Perfect starter title for someone who’s new to the raw lifestyle.
Ani’s Raw Food Essentials fully equips you to master the art of live food without sacrificing great taste. From how to stock your kitchen (Vitamix tops the list) to tips on transitioning to a raw lifestyle, Ani Phyo makes raw cuisine accessible for everyone to enjoy.
Part 1: The Basics
Chapter 1: Tools and Ingredients
Chapter 2: Raw Basics and Techniques: Dehydrating, Soaking and Sprouting, Fermentation and Pickling, and Substitutions
Part 2: The Recipes
Chapter 3: Drinks
Chapter 4: Breakfast
Chapter 5: Snacks and Accompaniments
Chapter 6: Soups
Chapter 7: Salads and Dressings
Chapter 8: Wraps, Sandwiches, and Burgers
Chapter 9: Pizza and Noodles
Chapter 10: Dumplings and Rice
Chapter 11: Desserts
Chapter 12: Sample Menus
Chapter 13: Raw for Dogs
Hardcover: 368 pages / black & white with full color gallery section
Publisher: Da Capo Lifelong Books (June 1, 2010)
Product Dimensions: 9.2 in x 7.4 in
Also by Ani Phyo: Ani’s Raw Food Kitchen, Ani’s Raw Food Desserts, Ani’s Raw Food Asia, Return on Design.
Ani Phyo’s Thai Spring Rolls with Dipping Sauce
Dipping Sauce Ingredients:
- 1/4 cup (60 ml) extra virgin olive oil
- 4 kaffir lime leaves
- 1 tablespoon nama shoyu
- 2 Thai red chilies
- 1/2 cup (125 g) raw almond butter
- juice of 1 lemon, about 2 tablespoons (30 ml)
- 1 cup (240 ml) filtered water
- 1 zucchini, julienned
- 1 cup (105 g) mung bean sprouts
- 1/2 bunch basil leaves
- 1/4 bunch mint leaves
- 1-2 Thai chilies, finely chopped
- 2 large collard green leaves, ribs removed, and leaves halved
- Place olive oil, lime leaves, nama shoyu, red chilies, almond butter, lemon juice, and water into the Vitamix container and secure lid.
- Select Variable 1.
- Turn machine on and quickly increase speed to Variable 10, then to High.
- Blend for 30 seconds, until smooth. Set aside.
- To fill wrapper, lay a collard leaf flat, darker green side down, and layer filling ingredients along the bottom edge of each leaf.
- To serve, roll up each collard leaf from the bottom into a tight cylinder. You can choose to make more rolls with less filling, or just four rolls with more filling. Serve with Thai Dipping Sauce.
Note: Rolls will keep for one day. Store dipping sauce separately; it will keep for four days in the refrigerator.
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