It is a long review…but don’t miss the amazing Chocolate Cherry Cake recipe at the end!
When I was a kid I loved the Babysitters Club and The Saddle Club. I enjoyed getting to know the characters intimately and following along as they learned, grew and evolved. My family was really into books – my Mom is an author and single mother of four – so, we were frequent visitors of the local library. When a new book in a favourite series arrived on the shelves I was thrilled. I would carry it around, devouring each chapter with enthusiasm and savouring the final pages with bittersweet anticipation of the end.
As you can see by the list on the right hand side of this blog, my love of books has not wavered (although they now tend to focus on social policy or veganism rather than what Dawn and Logan have planned for the summer). I have a lot of vegan books, but there are few authors who have truly captured my heart. On this short-list of spectacular women, Ani is right near the top. She has written three books about creating incredible raw, vegan cuisine with affordable, available ingredients and simple techniques. With each new title, I have been amazed by the creative use of flavours, the innovative ideas and impressive results that Ani inspires. Ani’s Raw Food Kitchen
and Ani’s Raw Food Desserts
were already my top recommendations for people who wanted to eat more raw, vegan meals, but now Ani’s Raw Food Essentials
provides such a comprehensive collection of diverse and delicious recipes, I think it has become my top pick.
and Ani’s Raw Food Desserts were already my top recommendations for people who wanted to eat more raw, vegan meals, but now Ani’s Raw Food Essentials provides such a comprehensive collection of diverse and delicious recipes, I think it has become my top pick.Unlike, Ani’s Raw Desserts, this isn’t a book to carry around in your purse. It is 320 pages of resources and recipes to equip you for living a satisfying life, nourished by delicious raw, vegan food. Each recipe section starts with “basic” recipes that are then used in different variations throughout the chapter. I find this approach very empowering. I have a lot of friends who cook from recipes but don’t have the confidence to adapt the ingredients to their own preferences. Learning basic recipes and different ways to use the results to create satisfying meals is the ideal way to make raw foods easy and accessible to everyone.
, this isn’t a book to carry around in your purse. It is 320 pages of resources and recipes to equip you for living a satisfying life, nourished by delicious raw, vegan food. Each recipe section starts with “basic” recipes that are then used in different variations throughout the chapter. I find this approach very empowering. I have a lot of friends who cook from recipes but don’t have the confidence to adapt the ingredients to their own preferences. Learning basic recipes and different ways to use the results to create satisfying meals is the ideal way to make raw foods easy and accessible to everyone. The recipes range from: flatbreads; fermented foods; smoothies; shakes; cultured drinks; breakfasts; snacks; soups; salads; wraps, sandwiches, burgers; pizza and noodles; dumplings and rice; desserts; sample menus and raw for dogs! You might notice some familiar categories and some that fulfill a gap in flavours and preparations rarely tackled by raw chefs. I have been particularly impressed with Ani’s adaptation of traditional Asian recipes in this book. The Jap Chae, Vietnamese Pho and Korean Dumplings expand the options for creating a adventurous dinner party this summer. As usual, Ani also provides helpful tips to for developing a healthy lifestyle that respects ourselves, the planet and those we share it with.
The great thing about finding an author you love (especially movie and restaurant critics) is that you can start to trust their taste. When Ani writes a recipes I know it will make me happy and impress my friends. I haven’t tried every recipe in any of her books, but I have yet to make one in my own kitchen that hasn’t been voraciously enjoyed.
Here are a few of the recipes I’ve tried from Ani’s newest book:
Super Chia Cereal
Nutella Hazelnut Sauce (pre cacao)
Nutella Hazelnut Sauce (post cacao)
Apple-Flax Crepes (with banana and nutella)
Corn Tostadas (made by Nelly)
AB & B Sandwich on Zucchini Bread (almond butter and banana with agave)
Buckwheat Biscuits (with almond cream and kiwi)
Avocado Pistachio Pesto and Salted Flax Crackers
Basic Flax Crackers
Chinese Chickenless Salad
Sunflower Seed Bread (made into a sandwich with avocado and greens)
Sunflower Seed Bread with Fresh Cherry Jam and almond butter
Chocolate Cherry Cake (see the recipe below)
I have barely started my journey of discovery into the wealth of deliciousness that this book holds and yet it is already a favourite resource. The raw crepe recipe alone revitalized my mornings, they actually had me looking forward to my alarm. Although, buying local, organic produce can be expensive (relatively), Ani’s recipes provide you with the techniques you need to create snacks and entrees that rival those you find in fancy raw restaurants and on health food store shelves. I rarely buy raw crackers, cookies or cakes because I now know I can whip up something that I will love in minutes.
Many of you have mentioned wanting to eat more raw food this summer. If you’re looking for a book that can make that goal easy to attain and truly satisfying with each bite, then I highly recommend picking up a copy of Ani’s Raw Food Essentials.
. You can find more information about Ani, recipes and videos on her website. If you’re looking for special raw ingredients check out the www.gosuperlife.com (Ani’s online store).
I recently had the pleasure of interviewing Ani for the Toronto Vegetarian Podcast, you can listen online (let me know what you think). Last summer I reviewed Ani’s Raw Food Desserts.
Finally, here is one pretty spectacular dessert from Ani that you can all try while celebrating the current cherry bounty.
Chocolate Cherry Cake
1 recipe Basic Flourless Cake (see below)
2/3 cup cacao or carob powder (I used cacao)
1 recipe Fresh Cherry Jam (see below)
1 cup pitted, halved cherries
1 recipe Whipped Cashew Kream (see below)
Assembly:
Add the cacao to your cake mix and mix well. Divide the cake batter into two equal parts. Form two cake rounds by hand, or, line a small cake pan with plastic wrap and press one portion of the dough inside to form the shape. Flip the formed cake out of the pan and peel off the plastic. Repeat with the other portion of dough.
Place the first cake round on a plate. Top with cherry jam, half of the cherries, then half of the whipped kream. Top with the second cake round, remaining kream, and remaining cherries.
I made 1/3 of the recipe and used a small spring form pan to shape the cake rounds.
Assembled the cake will keep for 3 to 4 days in the fridge.
Basic Flourless Cake
3 cups nuts (I used pecans and Brazil nuts)
1/4 tsp sea salt
1 cup pitted Medjool dates, packed
1 tablespoon alcohol-free vanilla extract
1-2 tablespoons agave syrup (optional- I left it out)
Place the nuts and salt in your food processor and break down the nuts into chuncks. Add the pieces of dates (spread out among the nuts) and the vanilla. Process until the nuts bind together with the dates to create a cake batter that holds together when squeezed between your fingers. Add the agave to increase the stickiness.
Whipped Cashew Kream
1 cup cashews
1/2 coconut oil (I melted mine in a bowl of hot water)
1 tablespoon alcohol-free vanilla extract
1/2 cup filtered water
Place all the ingredients in a high-powered blender and blend until smooth.
Will keep for 4-5 days in the fridge
Fresh Cherry Jam
1 cup cherries
1/4 cup pitted Medjool dates, packed
Place all the ingredients in a food processor and pulse lightly to mix into a chunky jam consistency.
Will keep in the fridge for 2 to 3 days.
From the book Ani’s Raw Food Essentials by Ani Phyo. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2010. Find out more at www.dacapopresscookbooks.com. (Thank you Lindsey and Ani!)
Do you have a favourite Ani recipe?
Are there authors or a book series, from whom you anxiously await the next title?