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Ani's Raw Food Desserts: 85 Easy, Delectable Sweets and Treats Paperback – April 28, 2009

4.5 out of 5 stars 79 customer reviews

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Editorial Reviews

Review

VegNews, July/August 2009
“[A] wheat-, gluten-, dairy-, and processed-sugar free collection of raw confections to die for. Most of Desserts’ recipes are fast, easy, and have no more than six ingredients, often fewer. It almost feels like cheating to be able to create tasty, intricate, and stylish treats without going through chef training.”

Epicurious.com, 7/16/09
“Phyo's second book focuses on the sweeter side of raw with 85 recipes (Almond Frangipane Kream and Raspberry Ganache Fudge Cake, anyone?) that will have your sweet tooth clamoring for more.”

Feminist Review, 8/18/09
"Ani's Raw Food Desserts is a surprising and satisfying tour of the possibilities of raw dessert preparation. Raw food connoisseurs and novices alike will find new favorite snacks and treats among Phyo’s imaginative creations.”

Oxygen, December 2009 “These raw-food sorbets, cakes and cookies use clean-eating staples such as nuts and fruit to satisfy your child’s cravings and your health-conscious mind.”

Vegetarian Journal, Vol.29, Issue 2, 2009
“Scrumptious desserts without ever having to turn on the stove.”

 

Taste for Life, April issue
“here’s a book that inspired us”

About the Author

Ani Phyo is rapidly becoming one of the nation’s premier raw food chefs. The author of Ani’s Raw Food Kitchen and Return on Design: Smarter Web Design that Works, she lives in Los Angeles.
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Product Details

  • Paperback: 208 pages
  • Publisher: Da Capo Lifelong Books; 1 edition (April 28, 2009)
  • Language: English
  • ISBN-10: 0738213063
  • ISBN-13: 978-0738213064
  • Product Dimensions: 0.2 x 6.5 x 6.8 inches
  • Shipping Weight: 10.6 ounces (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (79 customer reviews)
  • Amazon Best Sellers Rank: #533,566 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Deb Nam-Krane VINE VOICE on May 1, 2009
Format: Paperback
Ani Phyo is getting more and more popular by the day, and in large part that's due to the fact that she, more than any other raw foodist, is making raw food easily and readily accessible. Yes, she does use the dreaded dehydrator, but not for nearly as long as some of her peers. Her food looks and tastes good, but it isn't nearly as fussy and "gourmet" as some of the other stuff out there.

This book goes even further towards accessibility than her last book. Whereas before her recipes for ice "kream" required the use of young Thai coconuts- wonderful, but not always easy to access- here she gives a recipe using easy to find shredded coconut and an alternative preparation with raw coconut. Also, while on her websites she gives recipes for (really wonderful) chocolate using very hard to find raw cacao butter, here she provides a method with coconut oil and then, again, gives tips to use the harder to find ingredient. Yeah- now it's even that much easier to enjoy these (healthier) desserts.

She provides recipes for chocolates, ice creams, fudge, cupcakes, cobblers, pies and even cheesecake- yum! However, she's a little short on recipes for cakes- not entirely sure why, and I'm disappointed because I was hoping to see more of those (she had a few in her last book). Also, the cupcake recipes seem more like mini cobblers. She doesn't give any instructions on how to eat- with a fork? by hand- so I'm not sure what the texture is like. Still, it feels like a worthy experiment to undertake :-)

I'm exciting about trying pretty much every recipe in this book.
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Format: Paperback
Ani is a master--no, a PhD!--of desserts! And with these guilt-free tantalizers, DESSERT no longer means DESERTing your diet!

As the author of a raw food book myself, I have over 20 raw food recipe books and I must say, I am very impressed with this one!

By far the best part of the book (next to the recipes) are the mouthwatering photos which inspire us to hurry up and make the food so we can eat it! (And hurry we can, because most of the recipes include only 4-6 ingredients, making them simple and fast.) These stunning colored photos of her masterpieces are enough to lure any eater of standard Amercian diet (SAD) into raw cuisine! As I looked at the glamorous photos, I caught myself thinking, "These look just like REAL versions of the recipes! This looks like a real peach cobbler, real fudge cake, real chocolate truffles, etc." Then I smiled as I reminded myself, raw natural food is the real deal, and the processed, refined, chemical stuff we grew up on is the fake, cheap imitation stuff.

Susan Schenck, author of The Live Food Factor: The Comprehensive Guide to the Ultimate Diet for Body, Mind, Spirit & Planet
and
Beyond Broccoli, Creating a Biologically Balanced Diet When a Vegetarian Diet Doesn't Work

Raw cakes leave cooked cakes in the dust, and make them taste like dust. Everyone raves if a cooked cake has a hint of moisture, maybe a tiny bit of pudding inside, but raw cakes are pure moisture! And Ani gives us not one, but 3 recipes for raw cheese cakes! I have a weakness for carrot cake, and her recipes for that with the cream cheese frosting are the simplest carrot cake & frosting recipes I have seen in any raw food books.

Are you tired of paying for overpriced raw chocolate bars?
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Format: Paperback
This is another great raw food book from Ani Phyo. I have her first, which has some great recipes, but I was hoping for more raw food treats and this new book completely fits the bill. I love her raw recipes more than any other raw chefs, because they are usually pretty simple, she gives you options for substitutions, and they always turn out tasting great!

I was pleasantly surprised by the variety of sweets in this book - ice kreams, ices, cookies, cakes, puddings, cheesecakes, scones, and more. And I liked how she separated the dehydrator recipes into their own chapter, and kept them to a minimum (I'm not big on dehydrating just due to the time factor).

If you are into raw foods, or just looking for a healthy alternative to traditional sweets, you will not be disappointed in this book!
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Format: Paperback
Half the fun of this book is reading it. It's a happy, upbeat, attractive little book. One of the three recipes I've tried so far needed a lot of adjustment: The Key Lime Kream Bars. It burned out the motor on my powerful Vita-Mix blender -- not permanently, but I did have to wait about an hour for the motor to cool off so it would work again, and that's with putting it in the refrigerator for awhile. The amount of liquid was just too little for the amount of cashew nuts, which are very sticky when blended.

I increased the amount of water substantially and adjusted the seasonings to compensate. I was actually trying to make Ice Kream Sandwiches, which is the Kream Bars sandwiched between two carob "cookies." Well the cookie recipe crumbled into bits and the Kream ended up as key lime pudding. So what I ended up with was Key lime pudding with a carob cookie crumble topping.

But it was one of the best tasting desserts I've ever had, despite the fact that I live in New York City and am no stranger to really good restaurants. It changed the expression of everyone I gave it to from sad or neutral to happy, and they made that "MMMMMM..." sound. They all said it was amazing. None of the people I shared it with were raw-food vegetarians, or even vegetarians.

The trouble is, because of the adjustments I had to make, I'm not sure I could duplicate it (I don't have the instincts of a real chef), but I sure am going to try!

The other two recipes I've tried so far are the Carob Walnut Cookies and the Raspberry (mine was strawberry) Ganache Fudge Cake. Both needed to be a little more sweet for my taste (not the frosting -- that was perfect), but that is a fairly easy adjustment to make.
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