Ani Phyo: Raw Sundried Tomato Cheeze & Mylks

Last night in between testing recipes for Jae Steele's upcoming book, I whipped up a few raw specialties from Ani Phyo's "un-cookbook."

First I made some pumpkin mylk, which is said to get the skin glowing! I used the pumpkin milk in an un-raw gravy recipe and it worked just fine. Here's a recipe for Ani's vanilla mylk and a chocolate mylk shake. Check out the cookbook for all the great variations.

Vanilla Mylk

Blend:
1/2 cup almonds

1/2 cup pitted dates

1 vanilla bean (or 1 t vanilla)

pinch sea salt

5 cups filtered water

Chocolate Mylk Shake

(pic from Ani Phyo's website)

1cup almonds
1/2 cup pitted dates
1/2 vanilla bean, or 1/2 tablespoon vanilla extract, alcohol free
2 tablespoons cacao powder
2 tablespoons coconut oil, liquid
3 cups water

Place all ingredients in your high speed blender, and blend until smooth.

Then I made a batch of Sundried Tomato Cheeze. With the cheezes and pates, a food processor is really ideal. I don't have one (I'm appliance phobic) and just use my Oster blender. I usually adjust recipes a little in terms of adding more liquid so that my blender can handle it, but they still come out great.

The raw cheeze is brazil nut-based and pretty tasty. I think it could handle a little more of something zingy...I will have to work on that. I might stir in a little nutritional yeast, because I am not hardcore raw and therefore can breeze through the issue of whether its raw or not. Love the nooch!

Here's a link to one of Ani's recipes involving a "cheeze." Yum!

Have a great day!