Book Review

Ani's Raw Food Essentials: Recipes & Techniques for Mastering the Art of Live Food
By Ani Phyo
Review by Cynthia Mosher

Chef Ani Phyo is back with If you ever thought a raw food diet would be dull and boring, think again. Chef Ani Phyo takes raw to a whole new level with her new book Ani's Raw Food Essentials. This is the book to have to full of master the art of live food. And it is an art and an artist at work in this nook. Phyo gives you simple, fresh, whole foods recipes using every day ingredients but also delves into dishes that involve more sophisticated techniques. With over 250 recipes and key tips on dehydrating, fermenting, and sprouting, this is a fab go-to uncookbook for beginning chefs and masters of the far food kitchen.

Being on a high raw diet myself I know how easy it is to just stick with smoothies and salads. No fuss, but a bit ho hum. This book makes the more classic comfort foods seem easy and draws you into trying things you'd normally shrug off as not possible raw or too complicated to make. Can raw foodists eat risotto? You bet! Ani Phyo has a way that is totally raw and delicious.

With dishes like Broccoli and Cheeze Quiche, Kalamata Olive Crostini, Cashew "Tofu" in Miso Broth, Grilled Cheeze and Tomato Sandwiches, Cheeze Enchilada with Ranchero and Mole Sauce, Pad Thai, Pesto Pizza, and Coconut Cake with Nutella Chocolate Hazelnut Sauce and Cashew Kream we think this book is going to fly off the shelves to the raw food world folks and way beyond.

Watch a video of Ani making Coconut Cake with Nutella Chocolate Hazelnut Sauce and Cashew Kream.

Get your copy of Ani's Raw Food Essentials: Recipes & Techniques for Mastering the Art of Live Food

Cynthia Mosher is Editor and Publisher of VegFamily

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