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.
Dustin Harder: dustinharder.com
IG: @thedustinharder
This is keep on cooking a podcast for people who love cookbooks and want to know more about the authors it’s also a great place to get a weekly dose of culinary inspiration to keep things pumping in the kitchen so grab a cookbook and keep on Cooking I’m Dustin Harter and this is keep on cooking hello and welcome to keep on cooking the only podcast dedicated to plant-based cookbooks I’m your host Dustin Harter and I’m so happy you’re here today or this evening this morning whichever it is for you just glad you
Can join me I’m here doing a little solo episode today just me in a book all by myself uh I’m real real excited I’m what excited to chat about Annie’s raw food kitchen by Annie Foo now if you’ve been listening you know I’ve been playing a
Little game called where in the world is an F adding all those extra sbles to F to make it um fit into the tune there uh but I can’t find her so she’s off the grid for whatever reason I’m going to assume uh good reasons for her so I’m
Happy for her uh but I did email her I dm’d her I did all the things to try and get her to chat about this book because as you know we had Laura Miller I covered her book uh raw vegan not gross and she also was off the grid right but
Fun fact fun news little tidbit if I didn’t already mention it she popped up in my DMs after I released the episode she listened to the episode she loved it she’s alive and well and uh for all intents and purposes because I want to live in a Happy Shiny World I’m going to
Assume that Annie Foo is also alive and well and she is just uh doing her own thing you know what I’m saying uh cuz I also did a Google Search and I didn’t find anything bad so that is positive she’s just doing her own thing off the
Grit so uh let’s talk about it so this is Annie’s raw food kitchen I’ve had this book this might be one of my so a lot of people at least okay I think a lot of people often sometimes people I don’t depends on how interested they get
In Vegan Cooking when they first get interested in it they sort of start looking at all of the uh variations of it right whether it’s raw food cooking or I don’t know keto paleo I guess that’s not vegan right but like raw food cooking Whole Food plant-based junk food
Vegan food all that stuff like that like you just start looking into all of it and when I first went vegan I really was just so interested in all the aspects of it and raw food is intriguing to me because I think it’s just sort I’ve been to some really great raw food
Restaurants where they make some magic out of straight UPS nut straight up nut seeds and vegetables and annieo kind of does the same thing so so uh I got this book along with like a raw food detox book back in the day and I remember the
Raw food detox book was not that great um oh and I also got this because maybe I’ve talked about this before uh I used to be part of like a vegan sort of uh potluck group in New York City around like 2012 uh it was a group of us that worked
On a Broadway show together and then we started bringing in people from other Broadway shows or the theater world and meeting like once a month to uh make vegan food but it all started because we were like let’s have a raw food party and I totally didn’t follow the rules I
Came and everyone made all this raw food and I made like a baked mac and cheese and cake pops so I just ruined it all basically I was like I know I said raw but like this is fine right and then I really learned what raw food was and
Then I got into these books um and I honestly I love it I’ve never like just consumed a raw food diet and been like a raw food purist but I like the variation of it I like uh being familiar with it have a dehydrator when I use it I
Absolutely love it and I do use it probably not as often as like I would like to but like I definitely use it it gets good use sometimes I go through phases where I make kale chips like crazy anyway let’s talk about Annie’s raw food kitchen says 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 Annie offers delicious raw animal free versions of breakfast scrambles pancakes chowers bisque and other soups cheeses milks lasagna Burgers cobblers pies and
Cakes now listen it’s funny it said milks you know it does that thing where it spells milk with a Y like cheese with a z I think it also spells cheese with a z um Annie f is an OG which is why I was really hoping to find her and get her on
Here she was doing this uh you know early 2s I mean obviously people came before that doing raw food but she really she has several books out um but this this came to my attention because my wonderful supervisor and dear friend Jill eert uh at pcrm we were just
On a call one day you know on a meeting and she was like I just made this pumpkin milk and I love it it’s called I think it’s called beautifying pumpkin milk and I was like that sounds familiar she goes oh yeah I think it’s from an
Annie fio book and I was like this one and I pulled it out y’all for those of you not watching right now on YouTube I have so many posits lined up on here um and there are Pages falling out of this book so I really went at this book at
One point in my life and it was early on in my vegan uh Endeavors because I think I must have got this like 2011 2012 and I I loved it and I went back and made that pumpkin milk I’ve now made it about four times since Jill said that and that
Was like maybe a month and a half ago like I’ve just loved it’s an easy milk to make it’s like literally like pumpkin seeds dates and water I think a little bit of vanilla a little bit of salt so yummy so delicious so easy so creamy um
Granola hello get into it okay so let’s talk about Annie right Annie f is on a mission to show you how easy it is to enjoy healthy organic whole foods that are delicious simple and fast to prepare using seasonal local organic fresh produce coupled with nuts and seeds Annie creates tantalizing recipes that
Taste amazing are good for you and healthy for our planet she teaches us why eating more organic fresh Whole Foods helps us maintain our ideal weight lowers cholesterol boost our immune system and helps us look and feel our best Annie learned these principles as a child growing up in Upstate New York her
Family had their own organic farm how nice how lovely she was raised on fresh green juices and seasonal produce which cultivated the relationship she maintains with food today she spent many years in the catering business and stumbled upon raw foods as a gourmet treat after realizing the impact on her
Mental Clarity and focus she was hooked she continued to notice positive changes in her energy level productivity and sleep and recognized there was more to raw foods than meets the eye she’s been dedicated to the raw food lifestyle ever since Annie’s the author of Annie’s raw food Essentials Annie’s raw food
Desserts and Annie’s raw food kitchen awarded best vegetarian cookbook in the USA in 2007 Annie has received four Best of Raw 2008 awards for best chef favorite cookbook favorite educator and one’s sexiest raw vegan woman in both 2008 and 2009 excuse her Annie is the host of Annie’s raw food kitchen show so
That’s on YouTube it’s a award-winning number one cooking show on YouTube this says and uh I have looked on there the videos are still on there so you can find them Annie has been seen on the Travel channels bizar Foods Channel 7 ABC and has been featured in numerous
Magazines including food and wine alternative medicine oxygen veg news delicious living vegetarian times and get fresh additionally Annie has developed living food vegan menus for Carnival Cruise Lines Adas headquarters Stomp and Whole Foods Markets amongst others her charity work includes teaching and speaking at events to help raise money and awareness for
Organizations like in defense of animals Animal Acres Farm Sanctuary and organizing cooking play shops for children ages 5 to 16 how cute is that in addition Annie volunteers at project angel food a nonprofit organization providing 1300 free meals per week to HIV and cancer patients and teaches underprivileged kids how to garden and
Make food in urban areas at Community Services Unlimited South Central LA now that’s Miss Annie file for you granted this I think I pulled some from Wikipedia perhaps some from her website so we’re a little outdated we’re getting the information that was last put up
There right um You can I’m about to say this sence that says keep track of her latest projects visit her at an.com so that’s a ni P yo.com it has not been updated in in a clock tick y’all so you’re not going to get necessarily any brand new information there but if you
Want to get to know annieo a little bit and the wonderful contributions she has made to the uh vegan raw food landscape you can certainly learn more about her at any f.com now let’s dig in sugars there’s a lot in this book there is a lot in this
Book so I’m GNA be kind of quick about it because uh I just want you to get a glimpse of the recipes that are in here and there’s some I’ve made so of course you know I’ll chat about those a little bit but she’s got a great introduction
Here where she talks about living foods and how they’re healthy for you best tools to have in your kitchen for raw living Foods going to the market and how to navigate the market when you’re uh cooking raw uh she’s got a shopping checklist and best uses for this book
Ways to use the book essentially now she’s got chapter one is drinks for radiance Darlings we’ve got smoothies uh in here the very blueberry m mango Lassie carob strawberry Bliss P colada pear Frosty black sesame Jewel let’s see what’s in that black sesame Jewel babies black she’s got pictures of her
With her cute doggies in here black sesame Jewel she says my mom tells me that Asia black sesame seeds are so powerful they’re known to restore color to gray hair wow she says I’m still waiting for the color to come back into my grays regardless sesame seeds are a
Great source of calcium now this uh black sesame Jewel makes four servings it has two tablespoons of black sesame tahini I have never seen black sesame tahini so already it’s the cool thing about raw food books to me is you definitely get to learn about some ingredients like obviously I know about
Sesame seeds black and white sesame seeds and Tahini but I have never seen black sesame tahini and now I want it I read that and I’m like must have so we got black sesame tahini one cup walnuts half cup pitted dates one vanilla bean three cups water one cup
Ice sounds delicious blend it all together what do you got you got a black sesame Jewel it says we’ll keep in the fridge for 4 days I also will note in here that she’s got great little tips in this one she gives a tip about deeding
The vanilla bean and she’s got um she’s got at least on this one though it doesn’t look like all of them which is um curious to me she’s got the nutritional information on this smoothie but not on all of them I just think that’s a uh interesting I
Wonder why there’s one on this um on this recipe but not the others I’ll never know I’ll never know uh okay so the next section of drinks for radiance is called Shake It Up Oh I want to talk about tahini for a minute our friends Rachel and Mike shout out hello
Rachel and Mike uh were visiting last weekend they were part of that uh vegan potluck group I was talking about and we different cities vegan food came up we talk that’s what we talk about babies vegan food come on and uh we talked about a place called Goldies in
Philadelphia that makes these tahini milkshakes OMG everybody everybody everybody go get a tahini milkshake from Goldies in Philadelphia I think there’s a couple locations uh and also it’s very filling you might want to share it with somebody don’t plan on having a meal after just get that and that’ll be your lunch
One day but Yum Yum Yum Yum Yum okay so the Shake It Up section of drinks for radial Brazilian carob Shake vanilla coconut Shake strawberry coconut Shake Cherry malt peachy cream fuzzy navl carab almond decadence almond nog and blue green power let’s see what the blue
Green power is I will say what’s fun too the reason there’s so much in this book the recipes are so short so there’s a lot packed into these Pages um and you know especially for this chapter like it’s all just going into a blenda and there you go blue
Green power she says I enjoy this power shake every day and before after a hard workout I use hemp and flax seeds together to balance their opposing proportions of omega-3 and omega-6 essential fatty acids look at her smarty pants the Maca is great for rebuilding the adrenal gland which is our body
Center for handling stress it also counteracts the damage caffeine does to our adrenals the spirulina helps my cells regenerate the bananas provide potassium to prevent cramping so we’ve got hemp protein powder Macar root powder spirulina flax seeds banana and water and this one also has the nutritional information very interested very
Interested why some have them and some don’t again we’ll never know she got a cute little tip here on cowf free milk and cream um basically just talking about how you can easily make great milks and creams without the dairy my friends okay speaking of milks m y
Lks y’all tell me how you feel about that how you feel about spelling milks SP spelling spelling that’s the word milk milks with a y m y l k s we got vanilla milk chocolate milk cinnamon banana buttermilk yum yum milk made in Mexico milk chocolate hazelnut milk
Beautifying pumpkin milk that’s the name of it so good so delicious cashew banana milk Prine milk oh my gosh all my puppy is sitting across the room he looks so cute Mr Benson now he’s looking over here he’s such a handsome man okay so let’s look up what is Yum Yum milk do
You gather let’s see here yum yum milk this tahini Sesame tahini used in this milk is a great source of calcium plus black sesame are thought to have superpowers like bringing color back into your gray hair so we get the tip again look at that also has the nutritional
Information but two of the four on this page have nutritionals so two don’t two do I don’t know we’ll never know so another sort of uh tahini based milk I love the Sesame based milk that’s great and then we just got one juice in here called the green
Machine so I’m GNA assume it’s loaded with greens Mama let’s see yep spinach cucumbers and it says any all of the following parsley lemon and ginger I mean honestly that sounds delish to me okay next chapter is Breakfast of Champions she’s making some cereals from here and I’m going to guess yeah these
Are all being made in a dehydrator so we got buckwheat Krispies goji berry Sunshine cereal good morning M musle musle do youall like musle let me tell you I’ve gotten into it lately I have gotten into it uh Michelle’s granola sent me some and of course we ate all
The granola and two seconds and I was like mule hm I think my problem with mule before is I used to like put the milk on it and then I’d eat it like cereal you got to let that sit for five minutes there’s even instructions on the
Bag that you got to do that I’m just bad with instructions let it set for a few minutes and then Yum Yum Yum gobble that up uh okay we got Nirvana hemp musle almond cinnamon oatmeal banana raisin oatmeal smart Monkey Bar oatmeal smart Monkey Bar cereal now I think Monkey Bar
Could have potentially been a food business that she was running I think so this is not all dehydrator stuff because you’ve got some just straight up oatmeals in here which are Yum Yum Yum okay she doesn’t mention if these were part of her food company but she
Did have a food company I think it was called smart monkey but these are great couple different bars to make and um that’s just always nice to have on hand bars that you know what was in them you know she’s got a couple puddings in here for breakfast carob pudding cacao pudding
Cashew coconut pudding luscious lemon pudding fruit paret and crepe cream stack that all sounds yummy to me inspired by pancakes coconut breakfast cakes so I’m going to guess these are dehydrated but I guessed that last time when I was wrong so let’s find out so it’s got flax seeds in it liquid
Coconut oil liquid coconut oil I guess I mean you can buy it in liquid I would melt you could melt it I assume maple syrup sea salt and water and then huh form four balls and oh so it’s going to be like a sturdier mixture that
You flatten into a pancake I thought you were going to have to dehydrate it but no that’s a lot easier a lot faster too she’s got homemade syrups in here brilicious syrup orange vanilla syrup and vanilla syrup she makes an olive butter in here and a coconut butter and
Then it says chicken friendly scrambles so no egg obviously love the chicks Pate Garden scramble Spanish scramble and Asian Scramble now I believe for this she’s using a nut mixture for the scramble I think I’ve made it from here I think it is yummy yeah so it’s uh two cups almonds
Dry and a cup of sunflower seeds and then sea salt and and you sort of like pulse that all up in a food processor and then boom you got a scramble it does have water in it too that’s how you’re getting it all pulsed up and sort of in that texture and
Consistency did you all understand what I’m saying about the pancakes so it sounds to me because you’ve got all the flax uh meal in here and the flax seeds not to go back but I’m worried I got I confused everyone there because I confused myself but you’re M you’re
Making like a dough mixture almost and then when you have it you divide it into four balls and then you flatten the ball and you have like a a pancake from that sounds so easy really and I love love love this uh take on uh the scrambles
Here with the almonds and the sunflower seeds so good all right chapter three fresh salads and simple dressing these look so yummy shaved fennel with blood oranges poppy seeds and micro greens cabbage kale slaw and simple Greek dressing confetti salad and orange cucumber dressing spring herb rainbow and creamy Curry dressing listen
To all these yummy dressings she’s making Evergreen salad and sunflower thy marinade Asian green salad with super Asian dressing Thai salad mix with a keeper Lime Leaf dressing wilted spinach salad with marinated onions and mustard seed dressing arugula with golden beets and walnuts and orange miso dressing yes
Please spinach salad with pmms and spiced pecans and shallot Lem lemon dressing wakami hemp power salad and black sesame Asian SLO with ginger cashew Mayo oo how good does all that sound coming through the fresh salads and simple dressings very good chapter four is soups and sauces to tickle your
Tongue so she starts this out with nourishing soups it says heirloom tomato gaspacho garlic Walnut soup creamy portabella bis Japanese miso shitaki soup tomato basil bis yes yes yes lemon fennel soup oh my gosh that sounds real yummy sweet corn chowder got to have it spicy cream of avocado soup Homestyle
Ministr soup and the next section is Savory sauces and dips sundried tomato marinara garlic cashew aoli miso gravy creamy almond yogurt Tosi cucumber and yogurt sundried tomato ketsup she really loves to play on these spellings here this is ketchup but cats up c a t s u p and hot mustard
Sauce all right moving us into chapter five which is accompaniments and sides coconut chutney Walnut cranberry squash rice Mexican squash rice now we’re getting rice in quotations here so let’s see what we’re doing for Rice any thoughts any guesses what do we think it’s going to be
Here let’s see she does have some photos in this book oh there’s a coconut breakfast cakes all right I see Smash down you got yourself like almost like a little little puck of a pancake almost because you know how raw raw food does trying to be something trying to be
Something is not sub sometimes but at least she calls it a coconut cake instead of a pancake uh I’m looking for this rice situation which is going to be page H Forte tips on hydration I love a good tip on hydration here okay rice let’s see what it
Is put small batches of cubed squash and food okay okay okay okay so it looks like your rice is going to be in this case butternut squash that’s been uh pulsed into a uh rice like texture and that’s looks like what it is for most of
These ones with rice okay I hear you gal haven’t seen that one but I’m here for it um I do love a vegetables I mean rice is rice first of all but I do love uh adding some texture and some volume to my dishes with some VY rice sometimes
Too that’s nice so we got Thai style cucumbers in here let’s see what those are shall we she says enjoy with pad thai noodles and uh almond sauce or mushroom risotto with white truffle infused olive oil so this thae style cucumbers are thinly sliced cucumbers with salt basil Ginger
Uh lime juice and some red chilies that’s just SS yummy on its some right there when you put those chilies in them I was like hold up I want some all right Brazil broccoli Mash cauliflower miso Mash Indian spice cashews sweet Spice peans Mediterranean Dolmas cashew sour cream and chives sundried tomato hummus
Black olive hummus oh so those two are bean free hummuses sundried tomato hummus and black olive hummus I love me some olives me that’d be like a topen OD right right am I crazy thinking that pistachio pesto Rosemary guacamole let’s check that out Rosemary guacamole we doing some avocados maybe
With some fresh Rosemary let’s see serve with any wrap or roll from the mar Ms chapter or put qu cup scoop on top of any salad it’s avocados yellow onion fresh Rosemary lemon juice olive oil and a jalapeno pepper baby so that’s your Rosemary guacamole we got red pepper
Corn salsa cashew garlic par paresan sprinkle asparagus and cheese with cheesy sauce let’s see what her cheesy sauce base is so asparagus with cheesy sauce it’s garlic salt sunflower seeds lemon juice turmeric and water all right you know I’m going to try it cuz you know I’m crazy for some uh cheese sauce
Now the next one is black sesi sunflower bread I have made this bread because you use it also I believe as a base for the pizzas the raw pizzas in here which I used to make all the time and I loved them um and you’re not making like a
Loaf of bread here because it’s a dehydrator so you’re usually spreading it out on the dehydrator sheet and then you’re scoring it and you’re putting it in for a really long time and then uh sometimes you’re flipping it if you don’t have the holes in your dehydrator
Tray I could be wrong on that but I know my old one I had to but this one I don’t think I would have to actually oh because it’s usually on a sheet sorry on a dehydrator sheet like on on the um nonstick sheet that’s on there anyo so
That bread is yummy it’s really yummy it’s black sesame sunflower bread it’s got flax seeds uh ground flax seeds and whole flax seeds sea salt garlic onion sunflower seeds and black sesame and it really is yummy Yumm yummy um now I want to make some I’m like I can taste it in
My mouth right now because that onion comes through strong babies okay we got black sesame sunflower croutons in here tacon nut meat and homemade black olive topad there’s the tood um I think I took this tacon nut meat to one of those potlucks actually see I did get on board
With it all with my uh raw vegan Pals after I had to make up for that time that I brought the mac and cheese and the cake listen I brought the mac and cheese and the cake pops to that party and guess who loved them everyone
Okay so that’s it even my friend Mike brought it up when he was here last week he’s like I just don’t those cake pops you make them anymore and I was like no that’s too timec consuming anyo maybe one day all right chapter six is scrumptious cheeses and Pates all
Right so for cheeses oh she’s got a whole Y’all Gonna Love This she has got a roster in here she’s got an Italian pizza cheese black pepper cheese Crush red pepper crusted cheese Patty sundried tomato cheese herb crusted cheese Patty ricot cheese Sunny Dill cheese Baja cheese oregano rata Nacho cheese now
Listen what is this uh crusted cheese Patty stuff that she’s scoring and a chirping about in here let’s see okay it says enjoy on top of any salad and with black sesame sunflower bread so it’s the cheese sauce with pepper flakes so use your hands to shape half cup patties to serve
Place Crush red pepper in a bowl roll each Patty in Pepper and coat all surfaces we’ll keep in fridge for 4 days so I guess I can see where that’ be a little Crispy Crunchy then she’s got Pates a few listed in this chapter here
We got a save the tuna Pate Pate M darling save the tuna Pate Ginger almond pate and garden Pate I can’t tell if it’s Li Pate a giblets for the cat mother darling can anyone uh DM me and tell me what show that’s from a movie
And a musical and then another movie I’m sure they use that line in all three of those DM me slipp to my DMs and let me know about jets for the cat mother darling all right chapter 7even is morish Mains we got Wrap and Roll for the first section
With an Italian herb collared wrap ties spring rolls with dipping sauce save the tuna wrap save the tuna roll and ginger almond Nory roll now I just want to make some sushi y’all I want to make some of these rolls real bad I got some Nory sheets
That might be what I’m doing tonight okay better than pastas fet so this looks like all sort of Veggie noodles with some sauce so fetuccini squash noodles and alfredo sauce angel hair squash pasta and pesto sauce angel hair squash noodles and sundried tomato marinara pad Tha noodles and almond
Sauce and mushroom risotto with white druffle infused olive oil yes please now it says more main dishes that make you Sing she don’t know I need main dish I don’t need main dishes to make me sing I will sing any time i’m M to more main dishes that make you sing Baja cheese burrito with Taco nut meat and red peppercorn salsa yum yum yum all the above Penta with mushroom ragu stuffed
Anaheim chilies with mole sauce save the salmon patties with Holland sauce sunb burgers and black sesame sunflower bread with sundried tomato cats up there we go again with that cats up um let’s check out and see how this mole sauce is made so we got a stuffed Anaheim chilies with mole sauce
Mo don’t you want to Mo Mo this is on page 192 so here we go stuffed anim chilies with mole sauce I always loved chili Renos but couldn’t enjoy them because they’re RI they’re dipped in egg and made with dairy cheese so I was inspired to create a raw version that tastes even
Better oh listen everybody I’m I’m raw food is raw food I have a friend in the raw food space who said to me once restaurant years ago did you have the cheeseburger and I was like no CU When I’m going to eat raw food I’m not really thinking like o I
Want the I want it to taste like it’s the traditional meat Laden format like I’m thinking oh I’m gonna have a raw Burger it’s going to taste like seeds with some spices I mean I’m just being real and I know what I’m getting into and I don’t really um try to pretend
It’s anything else but she was like you have to get it it’s better it tastes just like a real Burger everyone says so so I got it guys I don’t it tasted like nuts and seeds like I’m just being real like raw food is still raw food I happen
To think raw food is delicious Innovative and very very fun so I’m not hating on it I’m just like very cautious when someone says it tastes just like the you know traditional version mm okay okay now she says you can choose to put these stuff chili in your dehydrator for
4 to 6 hours before serving she says this will marinate the cheese full of the Anaheim flavor while softening the chili as if it were cooked and it’s nice to serve slightly warm on a colder day all right well the mole sauce is dried Chipotle pitted dates carrot powder
Cinnamon olive oil celery uh tomato sea salt and water okay and then she’s got that black pepper almond cheese in here some Anaheim Chili Peppers so she must just be stuffing oh no she’s stuffing it well she’s got the celery and the tomato and all that okay well
Yummy and I mean I was just curious I’d probably still make a cooked version of a stuffed uh pepper if I’m being if I’m being tried and true here but it is interesting to know what it’s made out of hey hey uh a couple more in this one
She’s got marinated Portell steak and Brazil broccoli mashed with mushroom gravy and then babies this is my favorite pizza with sundri tomatoes black olives and fresh Italian herbs I love this pizza I I just the thing is I would make it and then I would kind of
Get sick of it because I would make the bread I’d have a lot of it and then I’d have a lot of stuff to make the pizza so I was like I don’t want this all the time um so maybe if I made it again I would cut the recipe in half potentially
Just so I wasn’t making the whole thing but I really did uh love having this variation of a pizza to eat uh and I felt really good about myself while I was doing it that’s the thing about raw food um I felt satiated it’s very rich I
Remember it was very rich because this Sun the it says Sun Tomatoes but like there’s a marinara that’s made out of sun tomatoes so it was very very rich but man was it delicious and so fun like to be getting into the raw food stuff making a pizza like it was just fun
Right um I know there’s probably so many if you’ve listen this far and I’m saying raw food’s fun you’re probably going okay sure but it can be really really fun um and I think these pizzas uh are a prime example of that we’re moving on to decadent desserts chapter eight so we
Got dessert soups uh strawberry swirl blueberry soup with cashew cream and fuzzy navl uh con cream now listen she spells cream with a K too so in love with I’m not like in love with spelling words differently because that I see it and I’m like what’s cream with a K but you
Know I got it I got the vibe plus this was written I don’t even know what year this was written in that was like the thing you did back then y’all this was written in 2007 so nothing but respect let’s hear it for cream with a K okay
Doing this in 2007 that is again OG let’s hear it for annieo let’s hear it for Annie okay pies and cobblers All-American apple pie peon pean chai pie on cashew crust Pimon pie summer ber cbla fresh mango cobbler fresh mission fig and pear tart coconut cream pie with carob fudge on brownie
Crust an Autumn pumpkin pie yes yes and yes okay so cakes are next I might be more excited about cakes than pie I was really excited about pie just reading it now oh we just had we just released the episode while we’re on the dessert chapter here of raw desserts the episode
Of uh the art of raw Desserts by Crystal Bonnet of crystal dong culinary and oh my goodness that book full of so many beautiful photos that she’s taken now to me the recipes it’s it’s just kind of like you know well Annie says these recipes are easy like you got to be kind
Of like in the raw food world to be like yeah that’s easy because if you’re not like if you pick up that raw desserts book and you’re brand new to raw food you might be a little overwhelmed but the cool thing about Crystal is she’s got a whole website and class is
Dedicated to learning more about raw food in particular raw food desserts but she does it all um um but man it’s it’s cool to see what you can do making raw desserts and uh so shout out to Crystal Bonnet uh you can find that episode it
Was just a few episodes ago the art of raw desserts speaking of we’re talking about cakes now in Annie foo’s book Annie’s raw food kitchen We Got Deep Forest carob cake with fudge frosting coconut snow cake carrot cake with cream cheese frosting then it says the real
Cheesecake oh cuz like real like real foods get it so I’m going to turn there now see if she gives a little oh this is where all my pages start falling out and falling apart see if I can get to the page I wanted to go to here which was the real
Cheesecake she says I’m using a go and the cheese filling to keep it white in color feel free to use 3/4 cup pitted dates instead if you prefer to keep it truly raw just make sure to add an extra half cup of water is needed to help
Blend up the dates oh and then she says top of the r raspberry sauce or carob sauce yes so the filling is cashews lemon juice Agave coconut oil vanilla bean and water now I’ll tell you she calls for vanilla bean everywhere in this book I don’t always have a vanilla bean
On hand and they’re very expensive so I use a little vanilla or a little vanilla powder I also have that so there you go do what you will with that except for com for me don’t come for me so that’s the real cheesecake then we got Florida orange
Spice bars now I just left that page but now I want to know what makes a Florida orange spice bar my in-laws are all from Florida maybe I got to make these for she gives no introduction on this so I don’t know what makes it a Florida
Orange spice bar we’re GNA have to ask David he’s from Florida not born there but raised there all right carab crunch tort lemon coconut bars yes yes yes dreaming about doughnut holes I think I’ve made these doughnut holes actually um and again it’s more like an energy bite than a
Donnut hole cuz it’s raw right I have here’s a little posted on here she says this recipe was inspired by Edie Schweitzer a dear old friend of mine who’s also an amazing living food chef you won’t be able to eat just one doughnut so I recommend tripling this
Recipe doughnut holes will keep for over a week in your fridge serve with berry compost I have made these they’re yummy they have almonds sea salt vanilla bean dried pineapple pitted dates shredded coconut that dried pineapple is where it’s at babies it gives you that Pingping pow of Sweetness in there plus
The coconut yum yum now she’s got icy creams with a K respect Dustin respect an F hazelnut gelato vanilla Macadamia ice cream puckering lemon mint interesting I’m very interested in that lemon mint fresh apricot sorbet then she’s got some nice sauces here carob sauce raspberry sauce and Berry
Compost I mean I love me some sauces I love my sauce on ice cream I don’t like AAG hard Chocolate shell on an ice cream I’ll tell you that I don’t want hard stuff on my ice cream I want sauces that like mix in with the ice cream a little
Bit as it melts or in this case icy creams with a K all right this takes us to our final chapter it’s gga’s Dandy dog food so genga was her dog or is her dog may still be with us but there’s three different things in here so she’s got
Gena’s favorite Pate genga dog treats and black sesame sunflower biscuits let’s check out what’s in the dog treats shall we to wrap things up from Annie’s raw food kitchen let’s see here Pate gas’s dog treats she says it’s important to keep your dogs gums and teeth healthy especially when since
They’re crunching down on dry kibble these easy to make crunchy treats help remove plaque and freshen dog breath your dog may not be used to these treats at first just like other new foods you may need to teach him or her how to eat them by taking a bite out of one then
Giving it to your Pooch to try dogs always love what they see us eating that is true very true so it’s just sweet potatoes in a dehydrator dehydrated for 12 hours well that’s lovely that’s easy try to give my dog um sweet potato treats that I bought
Once I think I need to make them myself he wasn’t too into it maybe if I make them he will be so listen that is a wrap on Annie’s raw food kitchen by Annie Foo if you know where she is please slip into my DMs and tell me I’ve asked you
To slip into my DMs about 10 times on this episode so if you’re listening oh go uh I really appreciate you tuning in today if you get a chance I would love for you to rate review And subscribe this podcast you know we’re getting close to our 100th episode and this has
Been The Little Engine That Could like many projects for me and we sort of just keep on keep on trucking on we’ve had so many fabulous authors on here to talk about their books and I’ve dug into some uh great uh sort of archived books I think you know some original books uh
From the 70s and 80s talking about raw vegan food or just vegan food and it’s been so cool so if you get a chance you know I just appreciate you listening and if you get a chance to share the love with a rate reviewer or subscribe I’d be
So happy and so thankful and listen I’ll be back next week with another episode until then keep on cooking and remember it’s nice to be nice this has been a Muzzy cat production