RAW Living and Learning

Mango Delight My dear friends that share their pummelos with me, also shared their mangoes and Sugar-Apple fruit. They let me go and pick what I needed from their trees and boy did I get a treat. I actually had five mangoes but ate two of them before I could take a photo. Florida mangoes are so juicy and sweet, pure pleasure. With the mangoes I wanted to make "Fresh Mango Cobbler" from Ani Phyo's book, Ani's Raw Food Kitchen . But of course I got off track and made something a tiny bit different. I began making her syrup recipe but here is what I added: dates, coconut oil, vanilla extract, pinch of sea salt, water and 2 dried black mission figs. I decided to throw in the nuts that were suppose to be in the crust recipe. I added pecans, almonds, walnuts, some more vanilla and another pinch of sea salt. Then I threw in 2 T of lecithin powder. It began to form a nice sticky "dough". I used this to top the mango slices. I crumbled it over the top, added s...

Ani Phyo  spoke at our local raw living foods group!! I am so thrilled to write this post. Our local raw living foods group was fortunate enough to have Ani Phyo come and speak. She prepared one of her raw recipes, answered questions and signed books.   For those of you who are not familiar with Ani , I will tell you a little bit about her. Over the past fifteen years she has gone from making the simplest raw meals to starting her own raw foods company, SmartMonkey Foods. She has published three books: Ani's Raw Food Desserts, ani's raw food kitchen, and Ani's Raw Food Essentials. I personally own the latter two. She signed both of my copies, you can see one of them in the photo above.    She was raised in the Catskill Mountains, living on a large plot of land. Her family grew their own organic produce. She ate a lot of Korean food which was whole and unprocessed. A majority of the Korean food was vegan, raw and fermented. Her father was a ...