Ani makes great food, saves animals lives…

Ani's Raw Food Kitchen

Last year I decided I wanted to try eating raw.  That is to say, that I wanted a lighter and cleaner way of eating.  I thought that raw would fit the bill.  I received, as a gift, a cookbook to help me on my quest to eating raw.  Ani’s Raw Food Kitchen is written by Ani Phyo.  She’s an executive chef for SmartMonkey Foods that “cooks” vegan, raw, and living foods.  If that isn’t enough, she also teaches seminars, has her own YouTube channel and personal website.  Her book is very easy to read, the food tastes fabulous and she provides her readers easy ways to enhance their personal health.  I highly recommend this book to any hungry vegan, or carnivores (after they taste some of these foods maybe their minds will be changed, who knows?)  who is looking to add some easy, flavorful, healthy meals to their recipe box.

The first time I made this recipe I fell in love with it.  I took a raw collard leaf and cut it in half.  I spread the “cheeze” out in a thin layer on each leaf.  Then I layered sprouts, thinly sliced tomatoes, red onion and black olives.  Oh.my.lawd! So yummy!  Go! Get to making this cheeze! It rocks!

Black Pepper Cheeze

~ Ani’s Raw Food Kitchen, page 161

• 2 cups cashews
• Juice of 2 lemons, about 4 tablespoons
• 3 cloves of garlic
• 1/2 teaspoon ground black pepper
• 1 teaspoon sea salt
• 1/4 cup water

(Using a food processor) Process cashews, lemon juice, garlic pepper and salt until smooth, adding only enough water as needed to make a smooth, creamy texture.

WILL KEEP FOR FOUR DAYS IN THE FRIDGE.

Honestly though, it didn’t even last that in my fridge.

Ani’s Raw Food Kitchen is a great read, one of the recipe books I reach for the most, and is generally awesome.  This book gets a solid 5 Goatz from me!

Do you have Ani’s Raw Food Kitchen?  Rate your experience below!

[starrater tpl=10 style='Goatz' size='46']