Free Ani's Raw Food Essentials by Ani Phyo Page B

PORRIDGE
    MAKES 4 SERVINGS
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    A delicious creamed porridge packed with beautifying vitamins and omegas from nuts and flaxseeds and kissed with sweet red goji berries and figs.
    Â½ cup of your favorite nuts
2 apples, cored and diced
1 tablespoon ground flaxseed
2 tablespoons agave syrup
1 tablespoon goji berries
6 dried figs, chopped
    Place the nuts, apples, ground flaxseeds, and agave in a food processor. Process into a chunky porridge texture of your liking.
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    To serve, divide among four bowls. Top with the goji berries and figs, and serve.
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    SERVING SUGGESTION: Enjoy with your favorite mylk.

BASIC SPROUTED OATMEAL

    MAKES 4 SERVINGS
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    Enjoy this basic oatmeal recipe on its own, or mix in your favorite flavors, fruits, nuts, and favorite mylk.
    2 cups whole oat groats, soaked overnight in 4 cups of water, and rinsed
well before using
½ cup pitted dates, or 1 cup sliced banana, or ¼ cup agave syrup
2 tablespoons filtered water, as needed
1½ tablespoons of your favorite flavoring, such as alcohol-free vanilla ex-
tract, cacao nibs or powder, or carob powder (optional)
½ cup of your favorite fruit or nuts, such as goji berries, raisins, or al-
monds (optional)
    Place the oats and dates (or other sweetener) in a food processor with the water, and process into a creamy texture similar to cooked oatmeal. For a thinner consistency, add another ¼ cup of water and process.
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    Add the optional flavoring and fruits and nuts, if desired. Pulse to mix well.
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    SERVING SUGGESTION: Enjoy with your favorite mylk.

SUPER CHIA CEREAL
    MAKES 4 SERVINGS
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    Chia is an Aztec superfood that builds strength and energy. Hydrated chia seeds absorb more than twelve times their weight in water, keeping us hydrated all day long. Chia gel gives this cereal its thick texture. A supersource of energy, this cereal travels great on camping trips and long treks.
    Â½ cup chia seeds
½ cup pumpkin seeds
½ cup currant or raisins
½ cup chopped dehydrated apples
3 cups of your favorite mylk
    Place all the ingredients in a mixing bowl and stir well. Wait for 5 to 10 minutes for the dry ingredients to become hydrated and the cereal to thicken. Serve and enjoy.
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    SERVING SUGGESTION: Top with fresh fruit before serving.
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    OPTIONS: Start with ½ cup of chia seeds and your favorite mylk, then add whatever nuts, seeds, fresh or dried fruit you have on hand to create your personalized flavor combos. One of my favorite combos is chia in mylk with dehydrated apples, raisins, and cinnamon. Another is chia in mylk with pecans, cranberries, and dried shredded coconut.

CREPES
    Yes, there is such a thing as raw crepes! These are easy to make, and can be a base for a meal any time of the day—breakfast, lunch, or dinner. Banana or Apple Crepe wrappers, made by blending fruit with flax meal and then dehydrating, are filled with kream or sauce and fresh fruit. A savory crepe is made by filling crepe wrappers with your favorite scramble and a spicy jalapeño sauce.

BANANA-CHOCOLATE-HAZELNUT CREPES

    MAKES 4 SERVINGS
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    This crepe is inspired by the delicious-smelling banana Nutella crepes made fresh on the streets of Paris. Here’s my healthy and guilt-free version. Feel free to substitute your favorite nuts if you can’t find hazelnuts, and carob powder for cacao if you don’t want the caffeine.
    CREPES
1 recipe Banana Flax Crepes (page 68) (four crepes)
FILLING
1 recipe Chocolate-Hazelnut Kream (page 68)
TOPPING
1 recipe Chocolate Fudge Sauce (page 282)
    Lay one crepe onto each of four serving dishes. Scoop about ¼ cup of Chocolate Hazelnut Kream in a line down the center of each crepe. Fold the crepe in half or roll it up with the filling inside.
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    To serve, drizzle with the Chocolate Fudge Sauce.
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    SERVING SUGGESTION: Sprinkle with cacao powder for looks. Garnish with slices of banana, hazelnuts, or cacao nibs.

BANANA FLAX CREPES
    MAKES 4 CREPES
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    Mild in flavor,