Since it's sort of turned into "I LOVE ANI"
week here at Raw Food Rehab
, it only seems fitting to carry the torch into today's episode of Foodie Friday
! There is no doubt that the books, videos and recipes of Ani Phyo
are totally inspirational. Many of us have likely made many an amazing raw food dish or meal from the contents within her first raw book - Ani's Raw Food Kitchen
. And then her second book, Ani's Raw Food Desserts
, was one of the most celebrated and mouth watering released of 2009!
Today I am making 3 recipes that are based on the original recipes from both of her books. I put my Penni twist on them, as to not infringe by printing her actual recipes.....I also do this in the hope that you'll make an effort to get your hands on all of Ani's amazing, inspirational books so you can get to making Ani magic in your own raw food kitchen!
Black Olive Hummus
1/2 cup dry sunflower seeds
1 large organic zucchini, chopped (about 2 cups)
2 large cloves of garlic
1 large lemon, juiced
1/2 tsp onion powder
1/2 tsp crushed red pepper (optional)
1/4 cup cold pressed olive oil
1/2 cup sesame tahini (use black tahini if possible)
1/3 cup kalamata olives
Grind the sunflower seeds into a powder and set aside. Put zucchini, garlic, lemon juice, olive oil and tahini into your food processor or blender and combine until smooth. Slowly add in the sunflower powder and blend until this mixture looks like a smooth hummus texture. Add in the kalamata olives and blend until coarsely combined. This keeps well in the frig for about 3 days.
Black Sesame Sunflower Bread
1 cup golden flax seeds, ground
1/2 cup whole golden flax seeds
3/4 tsp Himalayan Sea Salt
2 cloves garlic, minced
4 tbsp sweet yellow onion, chopped
1 pint grape or cherry tomatoes, coarsely chopped
1/2 cup + water
2/3 cup sunflower seeds
1/3 cup black sesame seeds (light seeds work fine)
Mix the ground and whole flax seeds with salt, garlic, onion, tomatoes and water. Add in the sunflower and sesame seeds, mixing until well combined.
Use an off-set spatula
or back of a spoon to spread this batter onto two lined dehydrator trays. Dehydrate at 105 degrees for around 4 hours. Flip over the semi-dried bread onto a cutting board. Cut into desired bread or cracker shapes with a pizza cutter or knife. Return the partially dried pieces onto dehydrator trays (unlined) and continue the drying for another hour or until you reach the desire texture.
4 cups chopped, frozen mangoes
1/2 tsp lemon zest
1 lemon, juiced
2 cup water
2/3 cup light floral honey (adjust amount to taste)
Combine the mangoes, lemon zest, juice and honey in a high speed blender, combining until smooth. Serve immediately. For an icier, more solid version, scoop into a container and place into the freezer for at least an hour.