Miss. February- ANI PHYO

Ani Phyo

Where do you live and where are you from?
Los Angeles, CA


What do you do for a living/profession?
Eco-lifestylist ™ and Raw food chef, author of 6 books.

What do you like to do for fun?
Kickboxing, Working out, hiking, running, biking, weight training, farmers’ markets, sun bathing, swimming in warm oceans in the tropics, eating tropical fruits like durian and rambutan, volunteering for numerous non-profits, making food, gardening, dancing, listening to music, playing with my dog kanga, Day at home with power tools, creating, building, constructing, reading, edible fragrances, thrift shopping, traveling overseas, and making food for people I love.

How long have you been vegan?

I stopped eating red meat in 1986, and eliminated all animal products a few years later

Why did you become vegan?
After a late night of dancing, my friends drove through a fast food burger joint. I took a bite of the burger, and it was gross, perhaps it was off and spoiled, but it hit me at that moment that red meat is unhealthy, and since it didn’t taste good, I should just cut it out, and that’s what I did.


How was your transition?

Over the next couple years, I eliminated all animal flesh, and I think dairy was the last item I cut out of my diet. Transition was easy, as I felt more energy, lighter, and healthier.

What is the funniest misconception(s) that you have heard about vegans?
– They are weak and thin – But I know several vegan body builders, athletes, and very physically strong vegans.
– Vegans are soft, energetically – well, perhaps that’s because they are conscious and compassionate, which are both awesome.
– Vegans are militant – well, some are. I find being dogmatic doesn’t really help invite others into giving our lifestyle a try. I used to be very militant. But today, I’m more open and accepting to where people are along this journey. I do believe some folks will not be ready to be vegan in this lifetime; everyone is on their own journey. I try not to be judgmental anymore. But rather, I choose to lead by example. Now that I’m 43, people are shocked when they learn my age, and realize vegans and healthy living really shows up as grow older. I’m about preserving well!

What is your Favorite thing(s) about being a vegan?
No worries about cross contamination issues. It’s much easier to make food, and then to clean up in the kitchen.

What do you think makes a Sexy Bad Ass Vegan?
Health, vibrancy, fitness, clear skin, radiance. I avoid processed foods, vegan junk foods, and food manufactured in a factory. Instead, I choose whole fresh foods directly from mother earth at the local farmers’ market. Just because food is vegan or raw doesn’t mean it’s always healthy. Avoid vegan processed junk foods. Sexy is a state of mind, owning our beliefs and being confident enough to stand strong in who we are, regardless of other’s judgments.

What is the best vegan dish that you make in your kitchen?
Fried Noodles with Deep Fried Shallots, from page 202 of “Ani’s rAw Food Asia”
2 cups buckwheat groats, ground into a powder
1 teaspoon sea salt
½ teaspoon cayenne powder
4 cups thinly sliced shallots
3 tablespoons extra-virgin olive oil
2 tablespoons filtered water

Toss together batter ingredients, set aside

Into mixing bowl, place shallot ingredients. Toss to mix well. Dip shallots into batter to coat well.

Place shallots in single layer onto two lined 14- inch Excalibur dehydrator trays. Dry at 104 degrees F for 4-6 hours, until dry and crisp.

If you don’t have a dehydrator, you can dry these in your oven at the lowest temperature. You could prop the oven door open with a spoon or butter knife, but that’s hardly eco. Hopefully you’ll love the outcome and be inspired to acquire a dehydrator for your Kitchen.

3 tablespoons extra virgin olive oil 1 cup shredded baby bok choy leaves,
2 tablespoons Nama Shoyu or green cabbage
1 teaspoon minced garlic ½ cup julienned carrots
¼ teaspoon white pepper, to taste ½ cup crumbled cauliflower
¼ cup thinly sliced shallots
3 tablespoons sliced scallions

4 cups kelp noodles (1 pound) “Deep-Fried” ShallotsWhisk marinade ingredients in mixing bowl. Add vegetables, and toss to mix well. Set aside for at least 20 minutes to marinate and soften.Add kelp noodles to bowl with marinade and vegetables, toss and mix well. Serve immediately, or set aside another hour for noodles to marinate and soften.To Serve, Transfer to four serving dishes, sprinkle with “Deep-Fried” Shallots just before serving.This dish is best eaten immediately, but tossed noodles will keep 1 day in fridgerecipe courtesy of ani phyo, from page 202 of  “Ani’s Raw Food Asia”                                                                                      What is the best Vegan Restaurant you have ever had the pleasure of eating at?

Millennium in San Francisco, CA, Chef Eric tucker makes everything from scratch, including his tempeh, spreads, tofu.


What advice do you have for those that are thinking of transitioning to a vegan lifestyle?
Doesn’t have to be all or nothing. Take eat day in stride. Strive to enjoy a whole food vegan meal once a day, the increase to twice a day, then try for a full vegan day! Just eating one day vegan saves animals from harm and suffering, and also helps us tread lightly on our planet. What we choose to eat has the largest impact on our planet.

Do you have a website to share with the BAV nation?

www.AniPhyo.com – find recipes, videos, and lifestyle blog posts
www.RawfoodRockstar.com – download free reports, take a survey to let me know what you want to hear and learn about from me
www.Twitter.com/aniphyo – please join me on Twitter
www.Facebook.com/ani.phyo.Rawfood – follow me on facebook
www.YouTube.com/AniPhyo – watch my videos on YouTube, including “Ani’s Raw Food Kitchen Show”, my award winning cooking show.


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