Ani's Raw Food Kitchen: Easy, Delectable Living Foods Recipes | 
| Author: Ani Phyo
Publisher: Da Capo Press
Category: Book
List Price: $19.95
Buy New: $12.24
You Save: $7.71 (39%)
New (39) Used (14) from $10.95
Avg. Customer Rating:  78 reviews
Sales Rank: 1574
Media: Paperback
Number Of Items: 1
Pages: 272
Shipping Weight (lbs): 1.4
Dimensions (in): 9.1 x 7 x 0.7
ISBN: 1600940005
Dewey Decimal Number: 641.563
EAN: 9781600940002
ASIN: 1600940005
Publication Date: May 6, 2007
Availability: Usually ships in 1-2 business days
Shipping: International shipping available
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.
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Product Description
This is the ultimate gourmet, living foods "uncookbook" for busy people. You don't have to sacrifice taste or style to reap the benefits of raw foods. These delectable, easy recipes emphasize fresh, animal-free ingredients and how to include more organics into your daily diet. Chef Ani offers delicious raw, animal-free versions of: breakfast scrambles, pancakes, chowders, bisques, and other soups, cheezes, mylks, lasagna, burgers, cobblers, pies, and cakes, and more. Included are recipes for dishes such as Stuffed Anaheim Chili with Mole Sauce, Ginger Almond Nori Roll, Coconut Kreme Pie with Carob Fudge on Brownie Crust, Mediterranean Dolmas, and Chicken-Friendly Spanish Scramble. Make your own kitchen more living-foods friendly with Chef Ani's tips on Essential tools, Key ingredients, Stocking your pantry, and How-to kitchen skills.
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| Customer Reviews: Read 73 more reviews...
 Raw food and radiance, art thou one... July 24, 2008
1 out of 1 found this review helpful
There are more than a few pictures of Ani, no doubt. However, I think those that negatively comment are missing the point. Most of the photos are pictures of her radiance and enjoyment of the food that she is touting. There is a progression, a story telling if you will, to these pictures. As for the black and white pictures, they are mainly of unprepared food. These photos are peppered throughout, such as a picture of halved avocados, so are the pictures of Ani to make a point, in my opinion. There are many cookbooks without photos of the prepared dishes and it does not make them cheap, as really good un-cook books are reads as well.
There is a refreshingly different feature to this raw food book that is not present in any other that I have seen. It depicts exactly what equipment that you will need for the recipe before you look at the ingredient list. If you have only a chef's knife at this time, just look at the recipes that state this is all that you will need and you can get something out of it. Furthermore, everything that I have made from this book has made me glad to eat raw. I do not mind seeing more than a studio photo on the sleeve of someone that has given me this book. Ultimately, there are more tasty things to eat in this book than anything else!
Yummy to the tummy! July 23, 2008
1 out of 1 found this review helpful
Ani is part of the wave of raw vegan food teachers sweeping a world that is recognizing that eating animals is turning our earth into a desert, poisoning our water and making us sick, so in that respect, her book is more than a no-cook book. Where Ann Wigmore made this way of eating known, Ani Phyo is part of the next generation taking it to a new level. She has a true talent for putting flavors together and making the result taste good. If you tasted what I came up with on my own, you'd appreciate why I'm so grateful for my favorite raw books.
I can't tell you how many times we've made "Wakame Hemp Power Slaw" made of kale, red cabbage, scallions and seaweed with a brazil nut, ginger, lime dressing. It's incredible and you can actually feel the energy come into your body from the food. And I love her Black Sesame Sunflower Bread. The Fettuccini Squash Noodles in Alfredo Sauce was divine, the Lemon Fennel Soup, excellent, as were the cereals, the smoothies, the entrees, everything we've tried. I haven't made every recipe yet, as I get stuck on making favorites repeatedly, but I'm getting close. I enjoy the pictures in Ani's "Raw" as much as I did in Juliano's "Raw". They're fun and give me the feeling of being in an uncook class with her. They show this way of eating as being more than putting flavors together but as being a lifestyle.
As you can tell, I use Juliano's "Raw" book too, and while both have great flavors, an improvement Ani's book has over his is that for most of the recipes, everything is printed out on the recipe page, whereas the layout in Juliano's often refers you to several other pages in order to make one recipe. If he does a reprint, I think they should do like Ani's book and print out the whole recipe. Nothing like having gooey fingers and having to turn pages. Ani's book does have a few recipes where you have to refer to other pages, and where there are so few, I don't understand why they didn't just print out the whole recipe.
Ani talks about buying locally, and that's fine if you live in veggie abundant California, but I'm on the East Coast and we don't grow coconuts and dates here used in a lot of the recipes, so the cost for these is high. Actually, we have to truck in most everything except in summer! I'm wondering if using local sweet apples or pears would act as both bulk and sweetener instead of the expensive trucked-in dates. Fresh baby coconut is incredible, but I've been substituting organic dry unsweetened coconut as a cheaper alternative to the Thai baby coconuts. Ani's book and all the raw books I've seen also call for a lot of electric equipment, and I'm wondering if anyone has tried low-tech tools with with good results. The cost for raw cuisine is still higher than for a cooked vegetarian or non-vegetarian diet, but I'm learning how to keep it relatively cheap.
This is one of my most used raw books, and let me pass on to you what's also been helpful. To read why becoming a vegetarian will keep you healthy or help you get healthy if you're not there now, read "The China Study" by T. Colin Campbell (surprisingly well-written) and follow with "Mad Cowboy" by Howard F. Lyman (funny). Where traditional alopathic medicine regards illness as a natural state of being, read the classic "The Wheel of Health" by G. T. Wrench, a book about the Hunza who, on their largely raw diet that includes small amounts of meat occasionally, live to be about 100 and healthy until the end, revealing that health is what's normal, not sickness. For a reference to ensure you get vital nutrients in your diet and help you choose recipes based on fulfilling those requirements, get "Becoming Vegetarian: The Complete Guide to Adopting a Healthy Vegetarian Diet" by Vesanto Melina and Brenda Davis or find a used copy of their out of print "Becoming Vegan". To learn about becoming a raw foodist, the why, the how, the bio of one of the raw food pioneers, read Ann Wigmore's books such as "The Hippocrates Diet" , "The Sprouting Book", "The Wheatgrass Book". She has many more, but these will get you started. Although she died in a fire in her mid 80s, the Ann Wigmore Institutes are still in business as well as spinoffs for those who want help in learning how to make the raw foods transition. For vegetarian raw foodists, these three books, Ani Phyo's "Ani's Raw Food Kitchen", Juliano Brotman's (Ani's teacher)/ Erika Lenkert's "Raw: The Uncook Book: New Vegetarian Food for Life" and Anne Wigmore's "Hippocrates Diet" will give you a great selection of recipes.
For those like me who want to eat more than rag tag salad every day but are having trouble knowing how to pull it all together to get interesting raw food to the table, I used to have almost every item in the books on hand, but you can spend a fortune that way and waste a lot of food. What I found that works is to go through the three books when you need to go food shopping and see what you want to make for the coming week - x number of breakfasts, lunches and dinners for x number of people. Check what's in season and make sure you have a good mix of nutrients among all the recipes (that you learned from "The Complete Guide to Becoming A Vegetarian"). Tag those recipe pages with skinny post-it notes. The post-it notes can be used again and help you find the recipes quickly during the week. Then make up a list of all the ingredients those recipes need. See what you already have on hand, adjust the list to reflect that and buy the rest. Write out a schedule for the week with a note on the book & page number for each meal and when to start/stop sprouts, soaking nuts, rejuvalac, etc. for a upcoming recipes and check it daily. Make enough of each evening meal to have leftovers for lunch the next day - two meals with one effort. Cut up leftover veggies/fruits/herbs and dehydrate them for trail food/snacks/future meals. I make notes in the books on how we liked each recipe and substitutes that worked. I have other raw books and dvds, but these three are the ones I actually use.
The equipment I use for this way of eating is an ordinary large capacity food processor, a cheap blender, the large size Excalibur dehydrator, the Greenstar 1000 juicer. The juicer is great if you're getting over dairy cravings, especially ice cream, because you can make pure fruit sorbets that are actually good for you. If on a budget, you can get by without the blender and juicer and smush things in your food processor (squeeze through cheesecloth for juice). You can make your own dehydrator (amazon sells a how-to book on that) or use the warm setting on your oven to dry things. I created an attractive sprouter out of one of those three-tier metal stands that hold three plates for desserts. I substituted a bowl with a colander in it for each plate - works for small and large quantities. I saw someone online use a wine bottle rack, the type that tilts the bottles, with mason jars and sprouting lids, the mouth tipped downward for drainage. If you do the wine rack method, make sure the bottles will fit the slots. If you use the bag hanging over a bowl method for sprouts and nut milks, those nylon bags with ribbon used for wedding favors are cheap and come in different sizes.
Also, a note for raw vegetarian low-tech sailors who want to eat fresh raw vegetarian food where refrigeration is a problem, sprouting is a way to have vitamin-rich fresh produce on board and all you have to do is carry sprouting seeds and some inexpensive sprouting equipment and water. You can also harvest fresh seaweed (catch the floating islands!) and dry it as well as other vegetables and fruits. Get a copy of "Sailing the Farm: A Survival Guide to Homesteading on the Ocean" by Ken Neumeyer. He has a collapsible dehydrator you can make to carry on board, helps to identify edible seaweeds and set up your on-board veggie food stores.
Many thanks to all those who are part of the effort for a healthier, better quality of life and for being stewards of the earth.
 Greasy Recipes July 5, 2008
8 out of 9 found this review helpful
I bought this book hoping that it would provide some new and interesting recipes. I have been preparing healthy raw meals for over 2 years. I have a few problems with Any's book: (1) All her recipes use lots of oil and nuts, and many of them a lot of sugar, and therefore they are ultra-high in calories, (2) Most of her recipes are from other cookbooks (not much of originality), (3) I find it very unappealing to see Any's photos on every other page instead of pictures of deliciously cooked food. Honestly, the book from Jennifer Cornbleet is much better for simple, delicious and light raw meals.
Yum recipes & inspirational advice! July 4, 2008
2 out of 2 found this review helpful
What a lovely un-cookbook! I am a new raw-foodie and this is the first raw/live food cookbook I've owned. I read an article on Ani in a magazine that featured a few of her recipes. I made those recipes and they were delish so I decided to pick up her book! So far, everything I've made from her book has been yummy and fairly simple to prepare. I do wish there was more info on the soaking nuts, it's a little too general for me. But I'm sure I can find another book with that info. All in all, this book has delicious easy recipes, great advice on taking care of the environment and it's very positive and encouraging! Ani has an easy going personality and I like how simple she makes preparing raw foods. This is definitely a book you should own. Raw or not, it has great recipes anyone will enjoy!! My meat-loving husband has devoured everything I have made so far and loved it! I was shocked. I definitely encourage you to pick up a copy of this great cookbook!
awesome July 1, 2008
I loved it!
it's a great read and easy way to introduce raw-nism :)
The author talks about her own expiriences on making the switch...
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