This Giveaway has ended. Please click here to see who won.
Thanks to all who entered.
Scroll down to see an awesome recipe from Ani's Raw Food Essentials:)
Hi everyone! I am back with the details of my first blog giveaway!
I am so happy to be able to give one of you* a chance to win the awesome new book Raw Food Essentials by the lovely raw food chef, Ani Phyo.
Check out my post from yesterday to see all the incredible recipes I have made so far from Ani's Raw Food Essentials, and my review of the book.
*This contest is open to residents of the United States only, as stipulated by the sponsor. Sincere thanks to the lovely Lindsey Triebel of Perseus Books Group for arranging this giveaway!
Now, here is how to enter:
Entry number one:
1.) Please check out my post from yesterday, then come back here and tell me which one of the recipes I made from Ani's Raw Food Essentials you are most interested in trying. Also, I would love to know if you have a favorite recipe from raw Chef Ani Phyo. If you haven't tried one yet, visit her incredible website and tell me which recipe you would most like to try. Leave your comment on this post for one entry.
Entry number two:
2.) For another chance to win, leave me a second comment on this post and tell me what you like to see most in an un-cookbook. Are you someone who loves raw sweets and desserts, looking for quick everyday recipes, or meals for the whole family, etc. Are you interested in all kinds of raw info, or just the recipes? Please mention if you do buy un-cookbooks, and if you prefer e-books, or printed books in your comment.
Entry number three:
3.) For a third chance to win, mention this giveaway on your own blog, Facebook, or Twitter with a link to this post. If you don't blog, Facebook, or tweet, be a subscriber or follower of the happy raw kitchen blog:) Just tell me which one you did for this additional entry. You only need to do one mention for this, but anything extra is appreciated:)
4.) For a fourth and final chance to win, stand on your head while facing west, put on some hot pink lipstick, and whistle the Happy Birthd....HAHAHA! Forgive me :) Just having some fun!
Please have your entries posted by 12 midnight EST Sunday, June 6, 2010. Winner will be announced on, or shortly after Monday, June 7.
Good Luck Everyone!!!
p.s. I am not able to post in the comments at this time, please feel free to email me with any questions regarding this giveaway, contact info on my profile here. Also, if you are having problems posting a comment, contact me.
Now, I do have something special for all of you! I was given permission to share a recipe from the book, and believe me, it is awesome!
MEDITERRANEAN WRAP WITH RED PEPPER
Photo credit: Tyler Golden.
From the book Ani's Raw Food Essentials by Ani Phyo. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2010.
MAKES 4 WRAPS
This recipe uses collard leaves for wrapping up vegetables, such as spinach, zucchini, black olives, and avocado, with a delicious Red Pepper Hummus.
2 large collard leaves
2 cups spinach, washed well
½ recipe Red Pepper Hummus (page 184)
1 ripe avocado, pitted and sliced
½ cup zucchini, cut into long, thin spears
¼ cup pitted, chopped black olives
Cut the leaves away from the thick center stem of each collard leaf to make a total
of four flat pieces.
Top each collard section with spinach leaves. Then, spoon Red Pepper Hummus across the bottom edge of the shorter width of each leaf. Top with avocado, zucchini, and black olives. Roll up into a wrap and serve.
Will keep for up to a day at room temperature, or store for a day or two in the
RED PEPPER HUMMUS (BEAN-FREE)
MAKES 2 CUPS
This hummus is made using tahini, as in traditional recipes, but instead of chickpeas, I use red bell pepper and a pinch of cumin for a richer flavor. Sesame powder helps absorb some of the excess liquid from the juicy bell pepper.
½ cup sesame seeds, ground into a powder
2 teaspoons chopped garlic
1 teaspoon sea salt
2 cups seeded and diced red bell pepper
1/3 cup tahini
¼ cup lemon juice
½ teaspoon ground cumin
In a food processor, process the sesame seeds, garlic, and salt into small pieces.
Add the remaining ingredients and process until smooth.
Will keep for 2 days in the fridge.
I have already made this yummy recipe, and it is fantastic!
Huge thanks to lovely raw Chef Ani Phyo for allowing me to share this amazing recipe, and for creating this incredible book.