Comments on: Ani Phyo’s Raw Food Kitchen: Mediterranean Dolmas

By: AlmazB

AlmazB — Tue, 26 Jan 2010 01:05:00 +0000

Collards are bitter and a little tough when raw

By: shasanni

shasanni — Sun, 12 Oct 2008 03:40:55 +0000

38?!
and i thought that shazzie lady from the uk was a raw food miracle….she’s 39 and looks about 25

By: sushipeep

sushipeep — Sun, 28 Sep 2008 04:47:14 +0000

you’re 38?
you look soooooooo young!

By: GoGoBonanas

GoGoBonanas — Thu, 25 Sep 2008 15:21:56 +0000

DELICIOUS! im making some for my sister today! im so excited, she has never had raw veg meals b4! this will be a fantastic introduction for her! thanks ani

By: 3shtar18

3shtar18 — Wed, 10 Sep 2008 14:29:03 +0000

there are much better methods of stuffing the leaves, ones that don’t involve the filling spilling out. arab dolma beats this!

By: takadi

takadi — Sat, 02 Jun 2007 05:48:21 +0000

well I guess that proves the magic of raw veganism

By: aniphyo

aniphyo — Thu, 19 Apr 2007 07:10:41 +0000

i’m in the bay area right now and will be in sf the next couple weeks
what booth are you at at the sf farmer’s mkt? the one on sat at the ferry bldg?

By: religionLobotomy

religionLobotomy — Wed, 18 Apr 2007 21:46:48 +0000

Ani when is your book coming out???

By: WanderinBard

WanderinBard — Wed, 18 Apr 2007 20:47:48 +0000

wow, honestly I can’t tell you how thankful I am for your videos! This is AWESOME! I just started eating raw a month ago, and today is day 10 of my 1st master clenase !! I can’t wait to make all the recipes you’ve posted here.
I work at the SF farmers market! do you go there ever?

By: aniphyo

aniphyo — Tue, 10 Apr 2007 04:28:45 +0000

about the sundried tomatoes, yes Spockywa, thanks
do soak in slightly warm water for 5 min before using if they are hard and dry