www.aniphyo.com – “Ani’s Raw Food Asia” for Vegetarian Times Magazine, Oct 26, 2011. I’ll show you how to use a collard leaf to make a wrap, without the carbs and less calories than a cooked flour torilla. Join me at Twitter: twitter.com Join me on Facebook: www.facebook.com For organic food ingredients: www.gosuperlife.com Wardrobe by Linda Loudermilk, Luxury Eco Fashion: www.lindaloudermilk.com Ani Phyo, Eco-Lifestylist, Raw Food Chef, Author, Well-being Expert.
www.AniPhyo.com -I’ll show you how to make a vegan, raw food recipe using tangy golden berries mixed with sweet mulberries, a hint of Indian spices and fresh cilantro. A fast, easy, nutritious, delicious raw food. No cooking, simply process and serve. Visit my raw food website for more recipe ideas, more videos, and organic ingredients: www.AniPhyo.com
www.AniPhyo.com – Ani’s appearance from June 7, 2010 on The View from the Bay in San Francisco, ABC Channel 7, with hosts Spencer Christian and Janelle Wang. Ani demonstrates her raw food Korean Noodles (Jap Chae), page 224, and her Custard Tartlets, page 267. For more info on Ani, recipes, videos, and eco lifestyle tips, visit her blog www.AniPhyo.com For organic ingredients and kitchen tools, visit her estore at www.GoSuperLife.com
www.AniPhyo.com -Ani’s guest appearance in Portand, OR on “AM Northwest” on KATU TV from June 1, 2009. She’ll show you how to make her Trail Mix Cookies and Pecan Pie Cookies, from her book “Ani’s Raw Food Desserts”. For more recipes and videos, visit at: www.AniPhyo.com
www.AniPhyo.com – this is a book trailer for “Ani’s Raw Food Essentials”. In it, I show you how to make a fast, easy, healthy cake using nuts, dates, and chocolate! For more videos, recipes, and eco-lifestyle tips, visit www.AniPhyo.com. For specials on organic ingredients including sproutable raw cashews and kelp noodles, plus my favorite kitchen tools, visit www.GoSuperLife.com.
So its day 5 and Im staying with the raw vegan lifestyle. Yesterday i bought Ani Phyo’s book “Ani’s Raw Food Kitchen”. I looked at the recipes and they look good. Today i went to William Sanoma and The Complerte Kitchen and asked them if they had the kitchen equipment to make noodles from veggies. I explained it with hand motions and describing it, and the lady thought i was crazy. Thanks Vibrantenergy for telling me the name FYI everyone, its called Saladacco. K i also made an almond dessert featured on Vibrantenergy’s page…havnt tasted it frozen yet, but i tasted it before i put them in the freezer and it was amazing. Here’s the recipe: 1 cup raw tahini 3/4 cup agave nectar 3/4 cup slivered raw almonds or whole almonds coarsely ground in a food processor 3/4 cup of raw almonds, finely ground in a food processor. Mix the finely ground almonds, agave nectar, and tahini. Then line a bowl or bowls with slivered almonds and poor mixture into mini bowls or one bigger dish. Next, cover and freeze. I had a bite of it before i stuck them in the freezer, SUPER GOOD! I’ll taste the frozen product tomorrow while i make my Day 6 entry. Thanks.
www.aniphyo.com – A book trailer and recipe for Water Kefir from page 56 of “Ani’s Raw Food Essentials”. A delicious, naturally effervescent, and fermented raw food probiotic drink that helps our body with digestion, assimilation of nutrients, and elimination. –More recipes and videos @ www.aniphyo.com — Organic ingredients, superfoods, and Ani’s favorite kitchen tools @ www.gosuperlife.com
www.AniPhyo.com – Ani will show you how easy it is to make your own raw food, vegan Nut Mylk using cashews, dates, Himalayan sea salt, and vanilla bean. This is a recipe from “Ani’s Raw Food Essentials”, available everywhere April 1, 2010. Visit – www.AniPhyo.com – for free recipes, more videos, and organic ingredients and kitchen tools. (new site will be launching in a week or so)
FYI everyone, its called Saladacco. K i also made an almond dessert featured on Vibrantenergy’s page…havnt tasted it frozen yet, but i tasted it before i put them in the freezer and it was amazing. Here’s the recipe: 1 cup raw tahini 3/4 cup agave nectar 3/4 cup slivered raw almonds or whole almonds coarsely ground in a food processor 3/4 cup of raw almonds, finely ground in a food processor. Mix the finely ground almonds, agave nectar, and tahini. Then line a bowl or bowls with slivered almonds and poor mixture into mini bowls or one bigger dish. Next, cover and freeze. I had a bite of it before i stuck them in the freezer, SUPER GOOD! I’ll taste the frozen product tomorrow while i make my Day 6 entry. Thanks.