After much whining about not having raw foodist Ani Phyo's un-cookbook,
Ani's Raw Food Kitchen, I broke down and purchased a copy last week. And I'm so glad I did. To be honest, my monthly first Tuesday raw cleanses were getting a little boring because I was using the same two or three books I'd used all year. But Ani's book has re-invigorated my passion for living foods.
I started my one-day clease with Ani's
Spanish Scramble:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZN2ZoOjxrMpMC3tOV2iH925r8H0Y89Rj0CxGMTMEkaAVGSrRZ2B7nzJwJAPyp0Pe2Vg9D53qPmKDsY49QiuozPHIr_ADdL8YLzWiuDz5QL-ON6hbYlEB5dm4iCGowSMnLEP-_fdMhgVs/s400/Raw+Spanish+Scramble.JPG)
Made with her recipe for nut-based Save-the-Chicks Pate, this scramble mimicked tofu. Except it wasn't hot. Really tasty and filling for a raw day breakfast.
I served the scramble with a side of Ani's
Red Pepper Corn Salsa:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnIxVVoOHo8q58rT_jODvHRIepcwTsE1RCOqMvCzvrwrOD40Hsk16Gsn5G18CMjw0kHuV_YXyQRld_VqhqQIj-iMDkMXr_ndwEqL79qcX1P96EXXTw7iSadEEczxJUrGUS5FRCD6nVWGo/s400/Red+Pepper+Corn+Salsa.JPG)
Simple ingredients — tomatoes, bell pepper, corn, cilantro, and garlic — combine to form a refreshing and healthy raw salsa. I also put a little Zukay Horseradish Relish on my plate since it's also raw and contains good-for-you probiotics.
My tummy didn't begin to grumble until right around noon (a rarity on raw and cooked days ... I typically get hungry again around 11 a.m.). That's when I dug into this
Wilted Spinach Salad with Mustard Seed Dressing and Marinated Onions:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjmH_uJbNYE-I7mWlS-O2o4vNgGNcteOZ7zRjXT_eNyjgQ2aYTGEZvjfdTyFa8xRoEnKJ6hCrJMtS2B_1c3c-4EC6SpyS29ep9rYKTxJwjIKLU1kAfID_gxBqql8RoKRd3QuwRKkrWe-g/s400/Wilted+Spinach+Salad.JPG)
I was afraid the raw yellow onions would be overpowering, but they marinated overnight in a soy sauce mixture, so they were soft and not-to0-potent. BTW, I forgot to buy Nama Shoyu, so I used regular soy sauce. Oh well.
Around 3 p.m., the hearty salad began to wear off. To recharge, I drank (or well, ate with a spoon) this
Fuzzy Navel Shake from Ani's book:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSVXulAOzso5m6jZbpismMVJ2S6to3x9V7Oy5K0-hmjybRQeaAK3X8Qz0OeBajMgHHOtugPw-PEVzjAF7g-kN0OmSAe4z8XpiBYkgNdDFnBktRWT8WGJFQFC9upcc2fYvYU9hkwIXIY1k/s400/Fuzzy+Navel.JPG)
Mmmm-mmm. This was my first experience using vanilla beans! And I'm sold. Vanilla extract may be cheaper, but it's no match for the taste of the real thing. Unfortunately, since I cut this recipe into fourths, I have a lot of my bean left (and one bean cost $6 at Whole Foods!). I wrapped the pod tightly in plastic wrap and put it in an airtight jar. Do ya'll think it'll dry out? Is it okay to use only part of a vanilla bean at a time?
Finally, dinner was absolutely amazing! I'd previously drooled over Ani's
Baja Cheeze Burrito with Taco Nut Meat and Red Pepper Corn Salsa on
Pixiepine Palace's blog. Now I finally got to try it for myself:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXMKoiQJUa32DJFmCeJP_Kw3kLjUKmEBKa8sdtYPyemcZ6BH394vR42HNKBvOa6WfAA32AZac7SFdalhR5m9hnLBOSdF8vQij7hWumth_AfVTNAPbiu107a2LQ51cSEDegTLxCVLaUPCQ/s400/Baja+Burritos.JPG)
The "meat" and "cheeze" are both nut-based pates and the "shell" is simply a cabbage leaf. Delicious and a bit spicy — perfect for the chilly late winter weather. I'll be having leftovers for lunch tomorrow!
Overall, I think I ate a full cup of nuts in one day — Brazil nuts, almonds, pecans, and walnuts — and a fair amount of sunflower seeds. I would never do that on a non-raw day, but as my main source of fat and protein today, I felt like that was okay. I also snacked on fruit and fresh fruit juice to squeeze in that food group.
Ani's Raw Food Kitchen is my new favorite un-cookbook! If you don't already own it, it's so worth the money and it's perfect for raw experimenters (few recipes require a dehydrator).