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What got you into being a raw chef?The delicious flavors, guilt-free desserts, my pursuit for living green, and because it keeps me healthy, at my ideal weight, and makes me feel and look great. I had worked with catering companies throughout school, and as my diet moved from vegetarian to vegan, it was a natural next step to raw. Raw is the healthiest food on the planet. The basic idea is to eat fresh whole fruits, veggies, nuts, and seeds in their natural state, without any added chemicals, preservatives, artificial colors or flavors. Funny how we come full circle. I was raised raw. It wasn’t gourmet raw food back then, but rather mud sludge veggie juices and whole fruits and vegetables. As I became a teen and then went off to college, I began eating more of the vegetarian standard American diet, with dairy, ice cream, desserts… I gained a lot of weight and developed high cholesterol. I fixed this by going vegan with a lot of raw again. What did you do before you became a chef? Did you think you would end up with this career or was it a nice surprise? My first career was in retail management, my second was in multimedia, which evolved into special effects, TV, then web. I realized the more raw whole fresh foods I ate, the more mental clarity and focus I had. Raw food gave me lots of energy, so I didn’t need much sleep, and it keeps me from getting sick. So, I’d make myself raw foods to power myself through my days and week. Since it’s super fun to share food, I began hosting weekly dinner events, which grew to over 100 folks each week. This grew into catering, classes, retreats, packaged foods, books, and who I am today. Was there a moment, a sort of epiphany, when you realized that this is what you want to do? I was consulting at Hollywood studios here in LA. It was disheartening to watch folks using Styrofoam cups for one sip of water, and not recycling at all, even paper. During the rolling energy blackouts, rather than conserving energy, the offices kept AC on high, and temps ice cold. So cold, employees would wear coats and sit under blankets at their desks. I finally realized I was helping monster corporations make more and more money, and they weren’t giving back to our community or the planet. I had dreamt of creating positive role models for young girls…but at the end of the day, it was the same stereotypes. I hope that through raw foods, I help create positive things for young folks today. So they feel better about who they are, their future, what they contribute to, and how they look and feel. You’ve got a lot of projects going on. Please tell us about them! I just finished my next book, scheduled to be out in May ‘09. Shot a series of 5 webisodes for the VCN produced by the Hollywood Reporter, the first is live now. Shot another 3 shows to launch with the newly design VegNews Magazine website. Designing a retreat that’ll be offered in Palm Springs for home chef certification in ‘09, and shooting more online cooking shows. Also, developing fun packaged food products, which you’ll begin seeing in the spring of 09. And, just started writing for the Huffington Post online. I post up all this info on my website: www.AniPhyo.com. Do you have any new exciting projects on the horizon? Working on my apparel line now, which will launch in the Fall. Plus, shot a 6 minute segment on Travel Channel’s Bizarre Foods where I make dinner for host Andrew Zimmern. That should air in Oct or Nov 08. And, I’ve started my next cookbook, which will be out in Spring ‘10. What is your best advice for someone who wants to transition to a raw diet? Take it slow. No need to be extreme about anything in life. Practice moderation. Begin by simply adding a large salad to any meal, and/or a delicious smoothie. By enjoying them first, you’ll feel more satisfied and fuller, and may find yourself eating less of your cooked foods. Notice how this makes you feel. Most people will notice they feel lighter and have more energy. Do better each day than the day before, and you’re on your way to vibrant health! Visit your local farmer’s market for the freshest organic produce. Eating seasonally means you’re getting peak nutrients and the fullest flavors. For you, what is the key to having fun in the kitchen? Keep staples on hand, like nuts, seeds, spices, and dried fruits like dates and raisins. I like making recipes that have few ingredients, rather than super complex recipes. I rarely follow recipes anyways. I like to take what looked good and fresh that day at the market, place in a bowl, and top with a couple additional ingredients. I like to keep it simple. Having the right tools makes it fun to make food too. Tools like a hand held citrus juicer, spiralizer for making zucchini angel hair noodles, blender, food processor, cookie cutters are fun to have, and make it easier and faster to make treats. What kitchen equipment do you use the most at home and what is the one item you feel you can’t do without having? Since it’s just me making food for myself at home, my favorite tool is the Personal Blender by Tribest Corp. Next is my food processor. Then it’s my high-speed blender. What staples do you keep around your kitchen? Whole raw nuts and seeds, nut and seed butters, dates, maca, cacao, hemp powder, flax powder, chia powder, acai, sea vegetables like nori and dulse, yacon syrup, and agave syrup plus spices like vanilla bean, vanilla powder, chili powder, fresh garlic and ginger and fresh and dried herbs like cilantro, rosemary, oregano, and basil. Kelp noodles are my staple too. I love them for iodine and minerals, plus they are shelf stable, keep a while, and have only 6 calories a serving. I add them to my salads and toss with sauces. How do you organize your kitchen? All my nuts, seeds, dried fruit are in the fridge in jars or containers. I keep shelf stable items like cacao powder and nibs, maca, and vanilla in my cupboards. Fresh fruit is in my fruit bowl on the counter, and fresh vegetables and herbs are in my crisper drawer in fridge. Kelp noodles and dried sea vegetables are in my fridge, even though they are shelf stable. The fuller our fridge is, the less energy it uses to stay cool. Since it’s just me, storing my nuts and seeds and dried fruits in the fridge helps keep it full too. How much time do you usually spend in your kitchen? Well, my office is in my kitchen. Makes sense for me, since I’m always creating recipes. The amount of time I spend in a day to feed myself is minimal. I’ll make a big batch of dressing, so next time it’s ready to eat. So I’ll just grab some salad mix I’ve made and already pre washed, and toss with dressing. I’m all about fast and easy. I start my day with a blended smoothie, which takes about a minute to make. Do you allow other people to help you in your kitchen? Of course, it’s more fun to have others in my kitchen. Especially kids. What is the most amusing kitchen accident you’ve had at home? Making Lucuma Ice Kream in my high-speed blender, and it splattering on my ceiling. Ooops! What two dishes do you find yourself preparing at home most often? Dressings, which I use on greens to make salad, and also toss with Kelp Noodles for a quick snack. And smoothies. I live on superfood smoothies packed with maca, camu, acai, flax, hemp, coconut oil, and chia seeds. Well, maybe not exactly all of these superfoods at once in every smoothie, but at least a few at a time. These recipes can be found on my website: http://www.aniphyo.com/category/recipes/ Peach Cobbler Makes 2 servings This is the fastest cobbler in the world. Just mix your nuts and dates, and sprinkle over your sliced peaches. No baking. It’s that easy! 1/4 cup pitted dates, packed 1/4 cup pecans 1/2 teaspoon coconut oil 2 peaches, sliced Place all ingredients into your food processor, and process into small pieces. Be careful not to over process into butter. You want a crumble texture. Arrange peach slices on your plate, and sprinkle with crumble crust mixture. Pistachio Pesto Makes 1 cup 1/2 Tablespoon garlic 1/2 teaspoon salt 1 cup pistachio 2 cups basil, fresh, lightly packed 1 Tablespoon lemon juice, from about 1 lemon 1/2 cup avocado, about 1/2 of an avocado 1 Tablespoon olive oil In your food processor, place garlic, salt, and pistachios, and process into small pieces. Next, add your basil, and process to mix. Add your lemon juice, avocado, and olive oil and process to mix well. Toss with your Kelp Noodle Salad, below. Kelp Noodle Salad Makes 4 servings 4 cups Kelp Noodles 4 cups herb or spring mix, lightly packed Place noodles and greens in a mixing bowl, and toss with 1 cup of Pistachio Pesto. Yummmy! Do you have any advice on kitchen management? Keep nuts and seeds in jars for freshness and easy storage. Use old jars to hold compost while prepping a dish or meal. Feed your compost to your dog, like I do. Add nuts, seeds, olive oil, and other yummy spices in your food processor for healthy raw dog food. Shop at your local farmer’s market for fresh fun ingredients. Remember to rotate items on your shelves and in your fridge so you grab things up front that need to be used up first. What do you usually prepare when you entertain guests at home and do you have any advice on entertaining? Again, keep it simple. It’s about the company, less about the food. Last week I made Stuffed Anaheim Chilies and Peach Cobbler for friends. Depends on what’s in season and looks freshest at the market. Do you have any advice for our home chefs? Have fun, don’t take things too seriously. Making food is alchemy. Just think about the flavors and textures. Adapt ingredients to make food tailored to your desires and tastes. And….keep it simple! Use fewer rather than too many ingredients. Feel free to talk about anything you would like here that we haven’t already covered! The wonderful thing about raw foods is that the flavor of the ingredients is vibrant. So, recipes can be made using just a few ingredients, and kept very simple. This way each flavor really comes through in the end. Plus, eating whole organic fresh fruits, vegetables, nuts and seeds helps us maintain our ideal weight, keeps us healthy, gives us clear radiant skin, and makes us look and feel our best. Ani Phyo’s on a mission to show you it’s easy to enjoy delicious, nutritious cuisine that’s healthy and supports green lifestyles. Her best selling cookbook "Ani's Raw Food Kitchen", awarded “Best Vegetarian Cookbook USA 2007” has been receiving international acclaim. Her book provides 150 fast delicious recipes while offering a glimpse into the green living foods lifestyle, offering tips for natural skin care, composting, recycling, reuse, and more. Ani’s the host of "Ani's Raw Food Kitchen Show", the award winning #1 uncooking show on 'YouTube'. Ani travels all the time, runs several businesses and doesn’t have much time to spend in the kitchen like she used to. Her shows are designed for busy people, young mothers, and those who travel frequently (like herself). She shows the world how fast and simple healthy delicious food can be to make. Ani’s been seen on Channel 7 ABC, and has been featured in numerous magazines including Food & Wine Magazine, Alternative Medicine, Oxygen, VegNews, YogiTimes and Get Fresh. Watch for her this fall on Travel Channel’s Bizarre Foods! Ani's developed living food vegan menus for Carnival Cruise Lines, Adidas headquarters, STOMP, and Whole Foods Markets, to name a few. Adidas fitness center depends on Ani Phyo to consult their athletes on how to 'fuel up' with raw nutrition for optimal performance. Ani’s currently working on her next two books and shows for TV, DVD, and Web. Her next uncookbook will be on the shelves in Spring ‘09. To watch Ani's videos, for recipes, and more, visit her at: www.AniPhyo.com Thank you very much! *PRIVACY POLICY - Contact information is never, ever given or sold to another individual or company By subscribing, you agree to our Terms of Service. |
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