Ani's Raw Food Asia Vegan Raw Food Recipe Book Review

Ani’s Raw Food Asia Easy East-West Fusion Recipes Great Raw Vegetable Recipes I'm reviewing this book from Da Capo Press by Ani Phyo. All of Ani's books are amazing and chuck full of  excellent recipes and teaching you the raw food lifestyle and in a easy manner.  Ani Phyo Ani Phyo, one of the nation’s premier raw food chefs, introduces her own style of East-West fusion cuisine in Ani’s Raw Food Asia, offering flavorful recipes from Korea, China, Japan, Thailand, Vietnam, India, Indonesia, and Hawaii. Ani breaks new ground with these fresh, delectable, and easy-to-make dishes. Including menus for every occasion, eco-entertaining how-to’s, and wine-pairing tips, Ani’s Raw Food Asia also offers lifestyle and green-living ideas for longevity and happiness drawn from Eastern culture and traditions. Whether you’re new to raw or a seasoned chef, Ani’s recipes capture all the flavor, nuance, and power of Asian cuisine. I happen to love Asian food and Ani did it again. This book will be a book I grab. The recipes look quick and easy with not a long list of ingredients. This book is full of information from culture, toxic-free living, fitness and menus for entertaining. The photography is just amazing. I really like a cookbook with photos.  Ani Phyo

Summer Rolls with Ginger "Peanut" Sauce Vietnam Makes 4 servings Fresh rolls of thinly sliced cucumber wrappers are filled with kelp noodles, sprouts, mint, basil, cilantro, and chile then served with a ginger “peanut” dipping sauce. If you don’t have kelp noodles on hand, substitute with spiralized zucchini noodles or shredded carrots. FILLING 1 cup shredded Boston lettuce leaves 1 cup kelp noodles, cut into 3-inch lengths ½ cup mung bean sprouts, rinsed 3 tablespoons mint leaves 3 tablespoons basil or Thai basil leaves 3 tablespoons cilantro leaves 1 teaspoon Thai hot pepper, serrano pepper, or other small hot chile pepper, seeded and julienned WRAPPER 2 cucumbers, sliced very thin lengthwise, using mandoline slicer SAUCE 1 batch Ginger “Peanut” Sauce, see below Place filling ingredients into bowls and arrange on your table or countertop. To assemble rolls, place a strip of cucumber onto a flat surface, like a cutting board. Layer a scant 2 tablespoons lettuce and 2 tablespoons noodles at one end of the cucumber, followed by 1 tablespoon bean sprouts, 1 teaspoon mint leaves, 1 teaspoon basil, 1 teaspoon cilantro, 2 pieces of pepper. Place four cucumber sticks to either side of your noodle, herb, and spice pile. Roll fillings up inside cucumber strip diagonally. Place in a container. Repeat. To serve, transfer rolls onto a serving plate or four dishes. Serve with a side of Ginger “Peanut” Sauce for dipping. These are best eaten immediately, but they will keep in fridge for 1 day. Ginger “Peanut” Sauce makes about 1 cup Raw peanuts don’t taste very good, so this sweet and savory Thai peanut sauce–inspired dip is made with almond butter, coconut water, ginger, and lime zest. Sauce ¾ cup almond butter ¼ cup lemon juice 2 tablespoons Nama Shoyu 2 tablespoons agave syrup 1 teaspoon grated ginger ½ teaspoon minced garlic ½ cup coconut water, or filtered water, as desired Garnish 2 tablespoons lightly chopped cilantro 2 teaspoons lime zest In blender, place all sauce ingredients. Blend smooth, adding just enough water for desired dipping consistency. To serve, scoop into small bowl. Sprinkle on cilantro and lime zest before serving. Will keep for 5 days in fridge. Printer Friendly From Ani's Raw Food Asia by Ani Phyo published by Da Capo Lifelong