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Belated, I know. Mea culpa.

Or, I could blame it on Christmas.

First, I was hired (yoohoo!) to cater several Christmas parties in December, which kept me occupied twenty-four-seven till the minute the celebrations were over. Shortly after that we packed and left for East Texas, where Santa tossed truck-loads of gifts under the tree and the surrounding it floor, thus creating an obstacle the size of the Chinese Wall and consequently making it impossible for me to get through to my computer. Then, a fleet of overjoyed kids went through the house like a tornado, and I was forced to put all my efforts into trying to stay alive. Next, you wouldn’t believe it but Jason and I went through a dust storm, followed by tumble weed attack of massive proportions, then rain, sleet, and eventually a full on snow blizzard on our way back to Los Angeles.

I’m sure you’ll agree the circumstances I found myself in offered anything but piece and quiet for me and my laptop. Hence, the promised snapshots of the culinary extravaganza by widely popular eco-lifestylist and raw food chef Ani Phyo are only now lining up into a slide show for your enjoyment.

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There’s more information about the food and bites from behind the scene on Ani’s blog. You should click and take a peek.

Also, I owe you a couple of corrections to my previous article that Ani herself said were not a big deal. Hobo Oil she uses on her skin is made of jojoba, the plant. Also, she suggested using spirulina powder itself for an eye shadow, since it is dark green color. As for her make up, Ani uses the ones mineral based.

I hope you all had a wonderful holiday break. I shall reveal some intimate details from mine in the upcoming entries along with delicious food teasers, as customary.

Today’s article was sponsored by the color PURPLE.

(Go Frogs!)

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December is that time of year when everyone from Average Joe to Plain Jane hasten their steps in an attempt to find closure. Whether it’s personal matters like cleaning one’s teeth and de-cluttering their house, or a business deal that must be closed before the clock strikes midnight, all tasks are to be accomplished or else everything will turn into a pumpkin patch and Cinderella will run away barefoot.

The same commotion rules our house these days, hence my seldom presence in this cyber neighborhood. I’ve been meaning to sit down and tell you a story of a certain encounter, and a chat that followed…

Last month, while helping chef Fullilove shine his bright culinary light on LA food enthusiasts at the Test Kitchen, I ran into Ani Phyo, the raw food chef extraordinaire and author of four un-cook books. I think she’s working on her fifth now.

It’s funny how it happened really. All covered in flour dust while cutting beet pasta into long ribbons of vegan tagliatelle, I noticed this woman hanging around in the room, speaking gently on her cell phone, trying to be as non-intrusive as possible. Her voice I found very comforting and calming. Yes, I have a thing for voices. It turns me on if it strikes the right tone, and I don’t mean in a sexual way. At least not this time.

I digress.

The woman looked familiar, but I couldn’t match the face with a name in my head. She greeted us, asked about the pasta with an excited spark in her eye, and I couldn’t help but notice the voice again. Have I mentioned that I have a thing for people’s voices? I had to say something! Graciously she accepted my compliment and exited the room leaving nothing short of a shimmering glow behind. I saw her around over the two days I spent there, me working on Jason’s thing, her prepping for her event the following week. It wasn’t until I heard someone mention the name “Ani” and the word “raw” all in one sentence when it hit me.

I’VE GOT HER BOOK IN MY HOUSE! I’VE SEEN HER YOUTUBE VIDEOS. I KNOW WHO THE WOMAN IS!

Phew!

Ani Phyo in the kitchen of the Test Kitchen with Top Chef Alex Reznik.

Next thing I know, I’m stalking the poor gal around the kitchen premises hoping to score a short chat with her. For this blog. For YOU! Of course, it wasn’t the time nor place for it, so we settled for a phone conversation after her menu tasting at the Test Kitchen in mid November. However, Thanksgiving got in our way and it wasn’t until maybe last week that my phone rang at the precise time Ani said she would call.

I had a roster of questions I planned to bombard Ani with, but you know how it is. A conversation is a living creature, and so, as to be expected, it took us on its own ride. To begin, I wanted to know what was Ani’s definition of RAW FOODISM. She made it very uncomplicated by describing raw diet as fresh, whole foods made with ideally locally grown and organic ingredients.

“You can make a simple and delicious tomato and tarragon bisque straight from the blender. Or you can cook it, but that takes it longer and makes it more complicated” she explained.

Back in the day, when my eating habits were all over the map for reasons other than health, I went through raw stage myself. I read a ton about the diet, and learnt how complex and time-consuming its preparation was. Foods should be either completely raw or cooked in temperatures not exceeding 118° as to save the metabolism-boosting enzymes captured in the produce. Grains should be soaked in water for extended lengths of time in order for our stomachs to be able to digest them. If you wanted to get different textures you would have to dehydrate and/or powder some of your veggies. It wasn’t a diet for someone who works 10-11 hour days and wants to have a social life on top of that. Thank god, I lived in NYC back then where I had a raw food restaurant just a few blocks up, and a deli with fresh fruits and veggies cut and packaged daily for my convenience. My refrigerator stood empty for the entire five years that I was in Manhattan.

The memories of that period came back to me now, with Ani on the other end of the cable, and so I asked her about that whole process. Shockingly, she wasn’t very excited about dehydrating the food herself since in the process you lose, you know, the water. Then you need to drink it separately, and why would you do that if you can get both in one. Most of her recipes can be made very quickly, as she pointed out, using only a few kitchen essentials like a knife, a blender,  and a food processor, which I found stamped as little picture icons next to each recipe in her book, “Ani’s Raw Food Kitchen“.  Speaking of the book, its cover presents Ani about to take a bite from a raw sandwich she’s holding in her hands. That thing looks so incredibly appetizing. Every time I glance at the bookshelf, I want to rip it off the page, lick the paper, and bite into the binding. I can TASTE it just by looking at the damn thing. You must check it out!

The idea of raw foods instantly whisks me away to tropical lands abundant with fresh produce… and sunshine! Would it be wise and practical to switch to an all raw diet for someone who lives in an area where winter comes and slaps you in the face with its snow falls and damp weather, I asked next?

“You can add heating ingredients, like chili pepper, or ginger to your food. However, everyone is unique and must listen to their body. I lived in Portland for four years, where it rained a lot, and my hands were constantly cold. I don’t know if it was good for me that I ate raw there. It depends on a person. Just listen to your body, and if you feel like you need something warm, eat something warm.”

Here’s where I really started falling for that girl because… she’s rational. She encourages people to stay healthy and live balanced lives as opposed to following some strict rules that lead to extremes.

“If you want to make changes in your diet” – Ani suggests – “start with whole ingredients.” (Meaning unprocessed, organic produce.) “Have gratitude, educate yourself and make choices based on that knowledge. Living a whole and balanced life is not only about the food, but also about your attitude, creating a strong bond with your community, giving back, and having gratitude.”

Having heard all that I couldn’t help but wonder: does Ani Phyo, the sexy queen of raw food movement, cheats on an occasion with what she consumes herself?

“Oh, yes, I cheat sometimes. How crazy do you want to get?” she asked laughing. “I love quinoa. I like tempeh, too. Just the other day, I wanted something warm, so I cooked myself a bowl of lentils. And sometimes, when I get the craving, I stop by Veggie Grill and get a veggie burger. And you know what, I have wheat intolerance, and I know I will have a stomach cramp and I will feel bad for a day, and I may even break out. But once in a while, if I want it, I just have a veggie burger.”

I was in love. A normal gal, sane, with all the pieces of furniture neatly organized in her head. It’s all about balance, people. Extremes never work long term and too often lead to eating disorders, which I myself learnt the hard way. Ani also admitted to having lived hard core raw for a decade, and today she realizes it wasn’t healthy for her.

So what does her day look like today food wise? She starts with two, three smoothies in the morning. She’ll blend blueberries, cashews, water and lecithin into a creamy drink and have it for breakfast. For lunch she may have a big green salad since she likes to work out mid day. After breaking a sweat, she may enjoy another smoothie while her metabolism is rolling. Dinner meal could be a bowl of lentils, a wrap, a salad, whatever strikes her fancy. Kelp noodles is something she raves about for a great addition to a salad.

When on the road, and she travels a lot, Ani always carries with her a bag of goji berries, nuts, maybe nori wrap or dried sea vegetables to nibble on. A banana, an orange and some peanut butter also travel well and help her get through parts of the country that don’t offer a wide array of fresh produce.

Ani Phyo's Raw Kale Chips

In the end I got all girly on her and dug for her beauty tips.

“I don’t put on my skin anything I wouldn’t eat, since it gets absorbed through the pores and gets into my blood stream. I use hobo oil to moisture my skin. Or coconut oil. I just rub it all over. I smell like a piña-colada and I love it. However, in winter I use hobo oil, because it sinks into the skin faster.”

Make-up she uses sporadically, not on a daily basis. Ani’s OK with mascara in moderation, not to be extreme. And if she uses eye shadows, she chooses spirulina based cosmetics.

All in all, it was such an inspiring exchange. Ani is gracious, laughs a lot, and takes herself lightly. Her beauty comes from within first. It’s her healthy mind and body that allow for her charms to express themselves in the physical form as well. She’s delightful to be around, and I hope for another chance in the future.

Feel free to visit her website and direct any questions to her via her Facebook fan page. That’s the best way to get a hold of her, she says.

In my next installment, I’ll include photos of the foods Ani Phyo wowed the crowds with at the Test Kitchen back in November. Stay tuned.

Months of anticipation, weeks of preparation, two days of hard work, and now it’s all over with. My two days at Test Kitchen with chefs Jason Fullilove and Seth Caro were not only educational, thrilling and satisfying on so many levels, but also those two days in the freezing kitchen (an oxymoron, true nonetheless!) turned simply into a big family event.

There was an army of us helping chef Fullilove present his big guns, his culinary creations. Despite the stress and long hours with no food (the cobbler’s children walk barefoot) there was a sense of camaraderie and thrill among all of us. When I first saw the menu penned by Jason Fullilove I thought out loud:

HE’S SUCH A SHOWOFF!

…only to hide my intimidation with the dishes he had put together for his Test Kitchen stint. Take a glance at what we served and drool with compassion:

Black Rice Beignets w/ Goeduck & Sea Urchin Crudo, Cherignola Olive Powder, Salmorigio Aoili, Lemon Confit
Pear Ravioli, Telaggio Cheese, Marcona Almonds and Fresh Cardamom
Barramundi, Black Octopus Sausage, Smoked Lobster Nage, Aerated Sorghum Seeds
Ras Al Hanuot Spiced Lamb Belly, Fresh Chick Pea Puree, Heirloom Carrots, Salsify
Warm Gianduja Cake, Butternut Squash Pudding, Pear Yokan and Fenugreek Ice Cream

Black Rice Beignets w/ Goeduck & Sea Urchin Crudo, Cherignola Olive Powder, Salmorigio Aoili, Lemon Confit

Pear Ravioli, Telaggio Cheese, Marcona Almonds and Fresh Cardamom

Barramundi, Black Octopus Sausage, Smoked Lobster Nage, Aerated Sorghum Seeds

Knowing the Los Angeles market and its ever growing demand for vegan options Chef Fullilove also served such bites ala carte. One of the biggest hits of the night was vegan pink pasta, cutting which was a floury task just hours prior:

Tagliatelle, butternut squash, tuscan kale & olive oil poached tear drop tomatoes

Roast Forest Mushroom and Leek terrine w/ Chestnut & Lambrusco Espuma

The desserts, conceptualized and executed by chef Seth Caro (a recent contestant of Bravo’s “Top Chef Pastry”), were an artistic exposition in their own right. I was lucky to observe and participate in the process of their creation, never anticipating the final result to be that electrifying to my palette.

Warm Gianduja Cake, Butternut Squash Pudding, Pear Yokan and Fenugreek Ice Cream

Jason, my better half, came to the restaurant for the tasting along with our good friend Dana. When I stepped out from the kitchen to check on them, Dana was squealing and squeaking with a mouthful of the above delight, wiggling her tiny butt across the chair she was sitting on. When she saw me approaching, she exclaimed:

WTF? THIS IS UNREAL! HERE, YOU MUST TRY IT.

…and a spoonful of the cake with the oozing hot chocolate entered my mouth at once.

Dana couldn’t help herself. Her joyful exuberance caused by the explosion of flavors in her mouth urgently needed an outlet. Born entertainer, not only was she the perfect companion for Jason, who celebrates the culinary arts with similar passion to mine, but also she befriended everyone in her vicinity from the patrons at adjacent tables to all the wait staff swiftly sweeping across the room.

Dana, with her expressive nature, was a perfect example of the satisfaction all our guests experienced on both nights. All the food was impeccably paired with wine by the Test Kitchen co-owner and sommelier, bringing each dish to a new level. We served close to 200 people, and smiles were ever present, emails and comments of gratitude still pouring into chef Fullilove’s inbox.

I forgot how much fun I had by his side at that other restaurant in Beverly Hills some months ago. After those two 14-hour days I was ready to play again. Hence, as of this week I’m sharing my restaurant time between Animal and Desert Rose in Los Feliz, a Mediterranean kitchen Jason took over last month. I’ll be reporting more. Stay tuned.

 

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