Ani's Raw Food Essentials (14 page)

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Authors: Ani Phyo

BOOK: Ani's Raw Food Essentials
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1 Asian pear, peeled, cored, and sliced thinly
1½ cups white wine
2 cups sparkling water, chilled
4 lime wedges, for garnish
Place the pear slices in a pitcher. Add the wine, and place in the fridge for 30 minutes to 2 hours.
 
Fill four glasses with ice. Strain the wine and place a few pear slices in each glass. Top off each glass with sparkling water. Garnish each glass with a lime wedge.
WATERMELON COOLER
MAKES 4 COCKTAILS
 
This recipe calls for frozen watermelon. If you're in a hurry, just add ice cubes when blending to chill.
2 cups watermelon cubes, seeded
½ cup white wine
Juice of 1 lime
1 tablespoon agave syrup
4 slices of watermelon or wedges of lime, for garnish
Freeze the watermelon cubes for an hour or two.
 
Place the watermelon, wine, lime juice, and agave in a high-speed blender and blend until smooth.
 
Strain into four cocktail glasses. Garnish each glass with slice of watermelon or wedge of lime.
POMEGRANATE-MINT-CUCUMBER FIZZ
MAKES 2 SERVINGS
 
A bright red elixir packed with antioxidants from pomegranate, which fight free-radical damage and accelerated aging. Cucumber and mint add a cool flavor. Feel free to substitute sparkling water with kefir or kombucha.
¼ cup chopped, peeled cucumber
¼ cup fresh mint
½ cup pomegranate juice
1 cup ice
1 cup sparkling water
2 fresh mint stems, for garnish
2 cucumber slices, for garnish
Place the cucumber and mint in a bar glass and muddle. Add the juice and swirl to mix. Pour into a bar shaker, with the ice, and shake. Strain into two glasses. Top off with a splash of sparkling water and serve immediately. Garnish with a mint stem poked through a cucumber slice.
 
Will keep for a day or two in the fridge.
MUDDLED STRAWBERRIES IN COCONUT KEFIR
MAKES 4 SERVINGS
 
Naturally effervescent and probiotic rich coconut kefir is muddled with fresh strawberries to add a sweet red color and flavor. This recipe can be made with water kefir, too (for kefir recipes, see pages 54 to 56).
1 cup fresh strawberries
4 cups coconut kefir, chilled (page 54)
Divide the strawberries and kefir among four glasses. Use a fork to mash and muddle the strawberries in the kefir before serving.
SUN TEAS
Making sun tea is slow-cooking your tea with the heat of the sun. All you need is a large glass jar, such as a 1- or 2-quart mason jar or a gallon jug.
Fill it with filtered water and tea bags, then place in the sun to brew. Usually four teabags per liter works great.
Extreme raw fooders don't even boil their water, hence the sun tea. If you don't mind boiled water, you can always make traditional tea to use in the following recipes. Never boil your water in a microwave. It will change the molecular structure of your water and emit dangerous radiation.
TEA LATTE
MAKES 4 SERVINGS
 
Tea is brewed in a glass jar in the sun. Once it is ready, your favorite nut mylk is added over ice to make a delicious cold latte drink.
1 liter filtered water
4 tea bags
1 cup of your favorite nut mylk (pages 41-42)
Fill a clean glass jar with the filtered water and tea bags. Cover and set in the sun for between 2 and 5 hours, depending on how dark you want your tea.
 
Once the tea has brewed to your liking, remove from the sun. Open the lid and remove the tea bags. Cover and place the jar in the fridge to chill, or pour the tea over ice into glasses. Add ¼ cup of nut mylk per glass, to serve.
POMEGRANATE-BERRY SUN TEA

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