Ani’s Raw Food Desserts: 85 Easy, Delectable Sweets and Treats
- ISBN13: 9780738213064
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description / b>
You can have your cake and eat it too with innovative Ani Phyo, delicious desserts. Cobblers to cookies, cakes, pastries, Chef Ani easy-to-make cakes without wheat, gluten, no milk, no processed sugar, and cruelty free. Deceptively simple, this is loads of flavor and nutrition package in every bite. Substituting these traditional desserts baked give your body the much needed nutrients without sacrificing any of the flavors. With lists of essential tools, key ingredients (including “super foods” that improve the taste and nutrition), full-color photos, and beautifully designed in Raw Food Desserts
Ani proves you do not have to sacrifice taste or style to reap the benefits of raw foods. Recipe: Raspberry Ganache Fudge Cake, Lemon Pudding Coconut biscuits filled with Shaved Coconut Topping, mango sorbet Macaroon Tartlets, Chocolate Crunch biscuits with melted mint, fig tarts with frangipane cream, oatmeal raisin cookies, Mora Pecan Cookies, Spiced Blueberry Cobbler, Ginger Pear Crisp Nectarine-Raspberry Crumble, and filling and chocolate truffles.
Ani’s Raw Food Desserts: 85 Easy, Delectable Sweets and Treats
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Ani Phyo is becoming more and more popular by the day, and that’s largely due to the fact that she, more than any raw foodist is making raw food quick and easy access. Yes, I know how to use the dehydrator feared, but not nearly as long as some of their peers. Your food looks and tastes good, but not as annoying and “gourmet” as some of the things that are out there.
This book goes beyond to the accessibility of its latest book. Whereas before his recipes for the ice “Kream” required the use of young Thai coconuts, wonderful, but not always easily accessible, here there is an easy recipe with coconut and find an alternative raw coconut preparation. Also, while on its website that gives recipes for (really amazing) chocolate very hard to find raw cocoa butter, here provides a method with coconut oil, and then, again, gives advice on how to use the most difficult ingredient to find. Yes, it is now even easier to enjoy these healthy () desserts.
She offers recipes for chocolate, ice cream, chocolate, biscuits, cakes, pies and even cheesecake-Yum ! However, she is a bit short on recipes for cakes, not quite sure why, and I’m disappointed because I expected to see more of them (there were a few in his latest book.) In addition, cake recipes are more like mini cobblers. She does not give instructions on how to eat with a fork? with his hand so I’m not sure what the texture is like. Still, it feels like a worthy experiment to carry out
I’m trying exciting almost all the recipes in this book.
Rating: 4 / 5
Ani is a teacher – no, a doctorate! – For dessert! And with these guilt-free tantalizers, dessert no longer means leaving your diet!
As the author of a book on raw foods myself, I have over 20 cookbooks raw food and I must say I am very impressed with this!
By far the best part of the book (next to the recipes) are the pictures that makes my mouth water inspire us to hurry up and make dinner so we can eat! (And hurry we can, because most of the recipes include ingredients of 4-6, which is simple and fast.) These stunning color photos of their masterpieces are sufficient to attract any room of the Amercian standard diet ( SAD) in raw cuisine! While watching the glamorous pictures, I found myself thinking: “These are similar to versions of the recipes REAL! This looks like a real peach cake, fudge cake real, real truffles, etc.” Then I smiled and reminded me , natural, raw food is the real deal, and processing, refining material, chemicals that are raised in this matter is false, cheap imitation.
raw cakes baked cakes leave dust, and make them taste like dust. Everyone raves if a cake cooked with a touch of moisture, perhaps a bit of pudding inside, but the raw cakes are pure moisture! And it gives us Ani, but 3 cheesecakes recipes raw! I have a weakness for carrot cake, and recipes for the cream cheese frosting are the carrot cake and frosting simple recipes I’ve seen in any book of raw food.
; Are you tired of paying excessive prices for raw chocolate bars? Ani teaches you how to make liquid chocolate into molds can form. You can do all sorts of things that, like a chocolate covered frozen banana (which sold for [...] In the Raw Spirit Festival!), Truffles and chocolate dipped strawberries. I’m embarrassed to say that I have some raw white chocolate (known as cocoa butter) sitting in my freezer for years. I had no idea what to do with it until I read p. 74 of his book, which shows that you can make your chocolates withstand the heat like a chocolate bar can be processed cooked, if you use this instead of coconut oil in the recipe for chocolate syrup.
< br /> The book covers a series of lines of dessert, not only cakes and chocolates. There are separate chapters for the following categories: frozen desserts, crisps and cobblers, cookies, puddings and parfaits, fruit, sun-baked goods, sauces and creams, and even desserts, sparkling wine and champagne. Yes, friends, wine and champagne are cousins, and (if organic) that can be enjoyed in moderation for a healthy diet.
This book is not just about recipes but informs the reader of a raw food diet, its importance in the ecology and health, and includes definitions of many unique ingredients like goji berries, maca powder and mesquite powder. The equipment and tools are defined and illustrated as well. The book is peppered with sidebars and short articles, such as information on natural cleaning products, the power of certain foods such as acai berries, such as refined carbohydrates accelerate aging, how “green” refrigerator, etc.
I think the book could be improved in one way: give us the low-glycemic options using stevia instead of agave. This comes in handy for those with candida, weight loss or problems with blood sugar and reduce calories – to make the recipes even more guilt-free!
This premium gourmet raw recipe book. Any chef worth his salt from the Himalayas would be proud to use this book as their main book uncooked dessert!
Rating: 5 / 5
This is another great book of Ani Phyo Raw Food. I have the first, which has some very good recipes, but I expected more raw and complete this new book is a perfect fit. I love your recipes raw raw chefs more than anything, because they are usually quite simple, it gives you options for substitutions, and always of great taste!
I was pleasantly surprised by the variety of sweets in this book – kreams ice, ice cream, cookies, cakes, puddings, cheesecakes, muffins, and more. And I liked how it separated the recipes dehydrator in its own chapter, and kept to a minimum (I’m not big on dehydration due to the time factor only).
If you are in raw foods, or just looking for a healthy alternative to traditional candy, you will not be disappointed with this book!
Rating: 5 / 5
Half the fun of reading this book. It is a pleasure, an optimistic book, unattractive. One of the three recipes I tried so far needed a lot of adjustment: The Key Lime Bars Kream. Blown engine on my powerful Vita-Mix blender – not permanently, but had to wait about an hour for the engine to cool so it would work again, and that is to put in the refrigerator for a while . The amount of fluid was too small for the amount of cashew nuts, which are very sticky when mixed.
I increased the amount of water and adjust the seasonings to compensate substantially. I was really trying to do Sandwiches Ice Kream, Kream Bars which is sandwiched between two carob cookies. Well, the recipe for the cookie crumbled into pieces and the finished Kream like lemon pudding. So what we are finished with key lime pudding with a carob cookie crumble topping.
But it was one of the most delicious desserts I’ve had, although I live in New York and I’m not very good restaurants outside. It changed the expression of all those who gave from sad to happy or neutral, and they did that “MMMMMM …” Sound. Everyone said it was incredible. None of the people that were shared with raw-food vegetarian, or even vegetarians.
The problem is that, due to the adjustments I had to do, I’m not sure could duplicate it (I have the instinct of a true chef), but I’m sure I’ll try!
The other two recipes I tried so far are “cookies” Walnut and Carob Raspberry (mine was strawberry) Ganache Fudge Cake. Both needed to be a little sweet for my taste (not the frosting – it was perfect), but that adjustment is very easy to do.
I do not regret buying this book to all, especially in the Amazon price, as the basic recipes provided good guidance, seriously high “potential for delicious” and I do not believe them for myself. But at least for me, is definitely a process of learning to use it, and I will probably end up doing a lot of notes in the margins.
Rating: 4 / 5
Recepies Of all the books I have accumulated over the years, I’d say this book is by far the most used. I have not fully transition to raw, but hopefully in the near future. I do not think I could have tried the transition without this book.
Rating: 5 / 5