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Ani's Raw Food Kitchen

I got this book a couple of months ago and I've only made a few recipes because I keep wanting to make these same few over and over again - they're so good! I was hoping some of you could encourage me to try others with your reviews  ;)b

Here's what I've made so far:

Banana Raisin Oatmeal - I liked the flavor a lot but I would not recommend this unless you have a Vita-Mix or other high powered blender. I do not have a Vita-Mix, so when I blended the soaked oat groats, they did not get smooth, so my oatmeal was realllllly chewy. But the taste was great!

Cabbage Kale Slaw in Simple Greek Dressing - this was a bit strong tasting the day I made it, but the flavors mellowed out a bit the next day. I really like this dressing, though, and always use it on a salad when I make the Garden Pate.

Confetti Salad in Orange-Cucumber Dressing - another salad that I liked better the second day. I think this time, it was the dressing that tasted better after a day.

Arugula with Golden Beets and Walnuts in Orange-Miso Dressing - I subbed field greens for the arugula and red beets for the golden beets. I really liked this salad and had it alongside the Walnut Cranberry Squash Rice dish.

Walnut Cranberry Squash "Rice" - I looooove this dish! And I made it in June so don't feel like this is just an autumn dish. It's luscious. Only thing I change is to reduce the salt from 2 tsp to 1 tsp. It's yummers!

Red Pepper Corn Salsa - this is so great and so quick and easy. I make it and serve it with Taco Nut Meat over greens. So fresh and healthy! I actually use 2 ears of corn in this rather than 1 and omit the jalapeno pepper because I can't eat spicy food.

Taco Nut Meat - it's worth buying the book just for this recipe. It's insanely delicious and flavorful. And the thing is, it doesn't look like it makes a lot, but trust me, it really does make 4 servings (and I'm a glutton!) It's so rich and flavorful that you just need a little bit to pack a lot of taste into your dish.

Garden Pate - the first recipe I made, and I just love it. It's lightly sweet and totally delicious. I serve it over greens with sliced Roma tomatoes, cukes, and the Simple Greek Dressing.

So, tell me, what else is good!  ;)b

I made the Cinnamon Banana Buttermylk this morning to go with my muesli. I did the suggested variation of using raw almond butter in place of the cashew butter, since my cashew butter isn't raw. This mylk was delicious and very filling. I quartered the recipe to make 1 serving, and it was a good amount - not too much, but not too little. I really like the idea of using raw nut butter for the mylk, rather than using soaked nuts (which takes longer obviously, plus - every time I've made raw mylk from scratch, I always get an awful stomachache afterward, but not with using nut butter!) All in all, I really liked this and I love how you can whip up a raw mylk in just minutes with this recipe.

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Taco Nut Meat - it's worth buying the book just for this recipe. It's insanely delicious and flavorful. And the thing is, it doesn't look like it makes a lot, but trust me, it really does make 4 servings (and I'm a glutton!) It's so rich and flavorful that you just need a little bit to pack a lot of taste into your dish.

You are not joking!  You totally inspired me to try this, so I made it last night for tacos, and it was AMAZING!  So simple, but so delicious, and I never would have thought of it!  The only thing I would change is reduce the salt because it was pretty salty for my tastes.  I also added a pinch of chili & garlic powders.

I can't wait to try more recipes!  I've had this book for over a year & a half, and am just finally starting to experiment with it...

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Taco Nut Meat - it's worth buying the book just for this recipe. It's insanely delicious and flavorful. And the thing is, it doesn't look like it makes a lot, but trust me, it really does make 4 servings (and I'm a glutton!) It's so rich and flavorful that you just need a little bit to pack a lot of taste into your dish.

You are not joking!  You totally inspired me to try this, so I made it last night for tacos, and it was AMAZING!  So simple, but so delicious, and I never would have thought of it!  The only thing I would change is reduce the salt because it was pretty salty for my tastes.  I also added a pinch of chili & garlic powders.

I can't wait to try more recipes!  I've had this book for over a year & a half, and am just finally starting to experiment with it...

Awesome! I totally love the Taco Nut Meat. What I like to do is make a giant salad with baby greens, the Red Pepper Corn Salsa (with extra corn!), and little scoops of the Taco Nut Meat. It is divine! A nice healthy taco salad that doesn't leave you feeling all...gross afterward!  ;D

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I loved Ani's Yum Yum Mylk and the flax pancake recipe. One note about the flax pancakes, though--make sure you REALLY grind those seeds, otherwise it's hard to enjoy them.

On her web site a while back she posted a recipe for strawberry parfaits--they are seriously delicious.

http://www.aniphyo.com/category/tv-appearance/page/2/

It's the entry on June 3, 2008.

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I made 4 recipes from Ani's book today...

I had Cashew Banana Mylk with my muesli this morning. It was yummy! I subbed vanilla extract for the vanilla bean, but otherwise made as directed.

For dinner, I made the Ginger Almond Nori Rolls using the Ginger Almond Pate. I served this with the Wilted Spinach Salad with Marinated Onions in Mustard Seed Dressing. First, the pate - I really liked it, because I love ginger! The rolls were fine, but I realized that I don't really like nori. I'd tried it once before and didn't like it, so I tried it again almost 3 years later and...I still don't like it. But the nori aside, I think the recipe is good.

The salad, on the other hand, was incredible! I love the marinated onions, and the dressing is delicious. I will make this often, I'm sure!

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I made the Pad Thai Noodles in Almond Kaffir Sauce for dinner last night (and just had the rest for lunch today). I thought it was pretty good. I've never had "cooked" pad thai so I can't compare, but it was decent. I would suggest only making half as much sauce as recommended, though - we used a lot of it but there's still 1/3 left unused - and it calls for 1 1/4 cups almond butter, so it's kind of expensive! If I make it again, I'll definitely halve it. I think I'll use the rest of the sauce on a thai chik'n pizza tonight.

Also - it calls for 2 Thai baby coconuts but I couldn't find those, so I subbed another zucchini (a recommended substitution). I also couldn't find the kaffir lime leaves so I just omitted them.

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Last night, I made the Sun Burgers on Black Sesame Sunflower Bread. These are actually two separate recipes (the burger is one and the bread is another). First, the bread - I do not have a dehydrator so I had to improvise. First, I put the bread batter on a cookie sheet and put it out on top of the garden fence to dry. But it wasn't really sunny, so I needed some more heat. I googled for ideas and someone suggested putting it in a car - brilliant! So I put the tray in my truck out in the driveway - worked like a charm! It was definitely below 104 degrees in the truck  ;)b

The burgers I was able to dehydrate in my toaster oven, which has a dehydrate function. The burgers were really easy to make, and they were very tasty. I topped them with a little bit of mustard, lettuce, tomato, and homemade pickles.

I have to say, though, that I think the burger plus the bread is too "heavy". It's a whole lot of nuts and seeds (and therefore, fat) at once. I'm not someone who worries about fat consumption or anything, but I do think the bread + burger is a bit too much fat at once, for me at least. I felt a little sick after eating it. Today, I'm just going to eat the burger and toppings and save the bread for a snack for another time.

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I do not have a dehydrator so I had to improvise. First, I put the bread batter on a cookie sheet and put it out on top of the garden fence to dry. But it wasn't really sunny, so I needed some more heat. I googled for ideas and someone suggested putting it in a car - brilliant! So I put the tray in my truck out in the driveway - worked like a charm! It was definitely below 104 degrees in the truck  ;)b

You are so smart!  I just bought a dehydrator after wanting one forever.  So far, I have only made apple chips, but I am excited to start experimenting with raw crackers, breads, burgers, etc.!

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I do not have a dehydrator so I had to improvise. First, I put the bread batter on a cookie sheet and put it out on top of the garden fence to dry. But it wasn't really sunny, so I needed some more heat. I googled for ideas and someone suggested putting it in a car - brilliant! So I put the tray in my truck out in the driveway - worked like a charm! It was definitely below 104 degrees in the truck  ;)b

You are so smart!  I just bought a dehydrator after wanting one forever.  So far, I have only made apple chips, but I am excited to start experimenting with raw crackers, breads, burgers, etc.!

Oooh, apple chips sound yum! I hope to luck out and find a dehydrator cheap somewhere, like at Goodwill or a yard sale or something. But yeah, breads/crackers would be my #1 reason for wanting a dehydrator. This sunflower bread recipe was easy if you want to try that one!

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Thanks!  I will have to try that!

I got this dehydrator from Amazon, and I thought it was pretty moderately priced, especially compared to the Excalibur, which is INSANE: http://www.amazon.com/gp/product/B000FFVJ3C/ref=ox_ya_oh_product

However, I see now that there is no longer free shipping included, which is what I got just a week ago!  I saw this same dehydrator at Sur La Table, which is usually pretty expensive, but it was $65 (same as Amazon price), plus obviously there is no shipping since it was in-store.

Not that you said you wanted to get a dehydrator, but, I thought I'd share. ;)

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I made the Vanilla Mylk this morning to go along with the Almond Cinnamon Oatmeal. First, the mylk - quite tasty! BUT, you MUST strain this mylk or else you will be drinking grit! I soaked the almonds for over 12 hours and blended like mad in my Vita-Mix, and it was still like drinking a glass of sand. I am very sensitive to gritty things because I have acid reflux, so after I drank my glass, I filtered the rest through some cheesecloth. I got a TON of almond pulp in the cheesecloth, which I put in the freezer (what to do with it?? make cheez??) The recipe doesn't say to strain, but I highly recommend it. You don't need to strain cashew-based mylk, but I think you need to with almond mylk. But taste-wise, it's great!

The oatmeal was really tasty - soaked oat groats blended with cinnamon, some dates, some vanilla, salt, and water. I quartered the recipe to make 1 serving, but I actually don't recommend that - because the portion was so small, the Vita-Mix couldn't really blend it very easily. As such, most of my groats remained intact. I think doing the full 4-portion serving would fix that. It was great topped with some sliced bananas and sliced almonds. I'll be making this again and again!

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The oatmeal was really tasty - soaked oat groats blended with cinnamon, some dates, some vanilla, salt, and water. I quartered the recipe to make 1 serving, but I actually don't recommend that - because the portion was so small, the Vita-Mix couldn't really blend it very easily. As such, most of my groats remained intact. I think doing the full 4-portion serving would fix that. It was great topped with some sliced bananas and sliced almonds. I'll be making this again and again!

I have made the oatmeal, too - but I made it in my food processor instead of my VitaMix.  I also made a half portion, and the food processor had no problem blending it!  It's really yummy.

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The oatmeal was really tasty - soaked oat groats blended with cinnamon, some dates, some vanilla, salt, and water. I quartered the recipe to make 1 serving, but I actually don't recommend that - because the portion was so small, the Vita-Mix couldn't really blend it very easily. As such, most of my groats remained intact. I think doing the full 4-portion serving would fix that. It was great topped with some sliced bananas and sliced almonds. I'll be making this again and again!

I have made the oatmeal, too - but I made it in my food processor instead of my VitaMix.  I also made a half portion, and the food processor had no problem blending it!  It's really yummy.

Ahhhh...thanks for the tip! I guess the Vita-Mix can't do everything!  ;D

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I tried two more recipes today....first, Beautifying Pumpkin Mylk. I thought this was good, but it's not my favorite...I love the Cashew Banana Mylk and that is my fave. But I made this one because it lasts longer in the fridge (4 days vs 2 days).

For dinner, I made Sun Dried Tomato Cheeze to go on top of the Wilted Spinach Salad with Marinated Onions in Mustard Seed Dressing (which I love!) The cheeze was tasty but it is VERY rich...I feel kinda sick after eating it  :-[ I think in smaller portions, it would be quite awesome! The recipe says it makes 4 servings and I definitely took less than 1/4 of the portion and it was still a lot. So beware!

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This morning I had the Nirvana Hemp Muesli, which included Buckwheat Crispies. This muesli was awesome! It has sliced bananas, dried figs, hemp seeds, sunflower seeds, and buckwheat crispies. I served it with some Beautifying Pumpkin Mylk. It was really delicious! I made the crispies by soaking the buckwheat groats overnight and then I spread them on a cookie sheet and put them in my truck, which sat in the sun all day. After about 10 hours, they were mostly dry, and I just finished it up by putting them in a warm oven for about 30 minutes.

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I recently made the Spinach Salad with Persimmons and Spiced Pecans in Shallot Lemon Dressing. Okay, that's a mouthful :) Wow, oh wow, is this salad AMAZING!! Everything about it is amazing - the persimmons, the spiced pecans (YUM), and the dressing. I love this salad. I'm making it again this week!

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I recently made the Polenta with Mushroom Ragout. It was incredible! I made some changes to the recipe to reduce the amount of nuts & oil, but I think there was no compromise whatsoever with the flavor or texture, because it was awesome! I used more corn than it called for (recipe is 2 cups, I used 3 ears, which was about 2.5-3 cups), I only used 1 cup cashews (vs. 1.5 cups), and I reduced the oil in the gravy (from 1/3 cup to 1/4 cup). I used a mix of white button mushrooms and baby bellas. It was sooo delicious. I am totally making this again! I served it with Ani's Wilted Spinach Salad with Marinated Onions in Mustard Seed Dressing, which is one of my favorites. Yum!

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