Raw Creativity, thank you Ani Phyo

I recently went on a new recipe rampage... sometimes I am enamored with simple salads, sprouts, smoothies and juices... and then other times, I will have the creative urge to make a smorgasbord of raw gourmet meals. Isn't it great to be able to hear what your body wants, and then to have the means and ability to satisfy that craving? I count this as a true blessing!

Raw Inventor at work with her cat

I love the creative energy inspired by with food preparation. One of the reasons I enjoy exploring raw food so much is that many culinary adventures can be taken in largely unchartered territories. For example, the other day I was wondering if there was a raw recipe for bread pudding. As I have not been able to find one online, I have started brainstorming what ingredients and processing techniques would be required to create a similar texture and taste to the cooked version. (Stay tuned!) I feel like a mad scientist in the laboratory concocting yummy dishes with a little bit of this and a little bit of that.

My camera and photography skills are not satisfactory at capturing the true beauty and deliciousness of recent concoctions, but I thought I would  share anyway. Reviews and links to recipes provided. A special thanks to Ani Phyo for her delicious creations and the creativity they inspire in us food lovers!

Ani Phyo Cauliflower Mash and Miso Gravy from Ani's Raw Food Kitchen: Easy, Delectable Living Foods Recipes

Ani Phyo's Cauliflower Mash and Miso Gravy

I have been obsessed with Ani Phyo's miso gravy since last November. The combination of miso + orange creates a deliciously unique flavor. This was my first time making her cauliflower mash, and I will definitely be making it again. It looks just like mashed potatoes (does it not?), and has a beautifully creamy texture coupled with a light cauliflower flavor. Plus, the added bonus of psyllium powder really helps your intestines clean themselves out over the next few days...

Miso gravy recipe online here.

Variation of the cauliflower mash recipe available here.

Strawberry white chocolate cheezecake posted by Vanessa Sherwood on GLiving Community Forum

Strawberry White Chocolate Cheezecake
First,  I am a huge fan of heavy, creamy-textured food - for example, raw chocolate mousse made with avocado is one of my all-time favorite meals. So the fact that I made this cheezecake 4 times in the past month is not surprising. It's that good. I brought one cheezecake to Easter dinner at a friend's house, and it was well received. Sharing raw desserts is such a great way to turn people onto raw food!

Strawberry white chocolate cheezecake recipe and discussion online at Raw Freedom Community here.

Raw veggie burger!

Raw Veggie Burger
There is something about a yummy burger in the summertime that puts a smile on my face. And Ani Phyo has a good raw veggie burger recipe. It is very tasty, not nut-based, and super simple to make - no dehydrator required meaning you can be eating a veggie burger within 20 minutes of craving one. I would like to find a recipe for a slightly thicker burger, next I would like to try Café Gratitude's veggie burger recipe.

I double layered this raw veggie burger on top of a celeriac/carrot pulp flax bread, with pineapple, homemade ketchup, tomatoes, cucumber, capsicum, lettuce, and sprouts. I was introduced to burgers with pineapple and beet root while in Australia many years ago, and was hooked. These two additions take any burger to the next level - whether that burger is raw, veggie or cooked meat!

Raw Ketchup recipe
Blend 1 tomato together with 1 date, 1/2 cup sun-dried tomatoes, 1 T apple cider vinegar, 1 T olive oil, and a pinch of salt. If too runny, add more sun-dried tomatoes. If too thick, add some water. Blend again.

Ani Phyo Sun Burgers recipe online at Raw Freedom Community

Ani Phyo Donut Holes from Ani's Raw Food Kitchen: Easy, Delectable Living Foods Recipes

 

Donut Holes
Don't they look so cute? These donut holes are a great option to take to a raw food potluck or a friend's house for tea and coffee. They are easy to make and use simple ingredients. I ate them with a raw strawberry compote, as suggested by Ani Phyo, which nicely complemented the texture and flavor of the donut holes. 
  
Ani Phyo Donut Holes recipe online at Raw Freedom Community here.

Zucchini-ccini with sun-dried tomato pesto and cherry tomatoes

 

Pesto Tguch Style
There are so many varieties of pesto to make. This is my own recipe:
 
* In a food processor, process 1 clove garlic, 1/4 tsp sea salt, 2/3 cup basil and 1/2 cup spinach until leaves are well torn and mixed. 
* Add 1/3 cup shelled pistachio nuts and 8 sun-dried tomatoes. Process until well mixed, then slowly begin to add in olive oil as the mixture continues to process. 
* Drizzle oil slowly and stop when desired moisture level has been reached (I estimate about 1 T).

I make my zucchini-ccini using a peeler from Williams Sonoma. I think the "pasta" looks like real linguine in this photo!

What recent creations have inspired you? Share the creative energy!