Modern Organic Recipes Feature Intriguing Nutritious Ingredients From Around the World

NOVATO, Calif. – (October 3, 2008) – World trade in the 21st century has made it easy for foodies to enjoy nutritious ingredients that are icons in ancient cultures around the world, but that are still ‘new’ and unusual here in North America.  Health-minded chefs at the cutting edge of the hot ‘ancient superfood’ trend and are creating delicious recipes to help people experience the flavor and energy of these culinary curiosities.  Based in Los Angeles, Ani Phyo ( is one of the innovative chefs leading the way with fresh modern recipes that celebrate these revered foods.  This eco-lifestyle chef shares three of her ancient superfood recipes below, including Goldenberry & Mulberry Chutney.

Some of the hottest foods in North America right now were virtually unheard of a decade ago.  “Acai berries from Brazil, sprouted chia seeds from Chile, goji berries from China, and raw cacao from Peru are the most popular superfood items in the marketplace right now,” says Ani Phyo, author of the internationally acclaimed best-selling book Ani’s Raw Food Kitchen: Easy, Delectable, Living Food Recipes.  To advance her culinary creativity with superfoods, Phyo has partnered with Navitas Naturals ( – one of the leading companies in this emerging category. 

 In addition to the acai, chia, goji and cacao noted by Phyo above, Navitas Natural’s unusual international offerings include yacon (Peru), camu-camu (Brazil), lucuma (Peru), goldenberries (Columbia), mesquite (Peru), mulberries (Turkey), maca (Peru), sprouted flax seed (Canada) and hemp (Canada).  Navitas Naturals supplies ancient superfoods to many chefs at popular gourmet restaurants and bakeries. 

Perhaps best known as the host of the award-winning, most popular ‘un-cooking’ show on YouTube, Ani’s Raw Food Kitchen Show, Ani Phyo has been creating delicious recipes featuring ancient superfoods for several years.  Ani inspires global audiences with her delicious, healthy, fast and easy recipes, as well as her eco-green lifestyle which is a good fit with Navitas Naturals.  Two key goals of Navitas Naturals are to help spread sustainable organic agriculture, and to enhance economic opportunities for indigenous people in developing countries.  “Our power foods come from the wisdom of ancient cultures that traditionally use plants for both culinary and medicinal purposes,” says Zach Adelman, company founder and President. “We source our ingredients directly from farmers that cultivate their crops sustainably and in accordance with fair trade practices.”

Modern consumers’ appetite for international food, combined with the growing trend for healthier organic options, is fueling the popularity of organic ‘power foods’ from around the world.  “It’s more fun and healthier to obtain vital nutrients by eating delicious whole foods rather than via isolates in supplement pills,” says Phyo.  By reintroducing ancient natural foods to Western society, Navitas Naturals is expanding the functional food category and providing options with more bio-available essential nutrients, vitamins and minerals than most supplements and chemical extracts.  “In most cultures around the world, food is medicine, and we want to plant that seed with people here in North America that lead a modern lifestyle,” says Adelman.  For recipes and more information about Navitas Naturals, please visit

Ani Phyo is busy in the kitchen creating recipes for her new Huffington Post column and upcoming shows, and her next cookbook will be published in 2009.  The new book will include some of the ancient superfood recipes she is developing with Navitas Naturals, and they are also collaborating on a recipe pamphlet that will be free to their customers.  To see Ani creating culinary magic with superfoods, please visit this link, and others provided on her website and on YouTube. 

Original Superfood Recipes by Ani Phyo:

Goldenberry & Mulberry Chutney

(Makes about 2 cups)

1 Cup Navitas Naturals Mulberries

1 Cup Navitas Naturals Goldenberries

1 Tsp. Ginger, minced

1 Clove Garlic, minced (approx. 1 Tsp.)

¼ Cup Cilantro, chopped

¼ Cup Red onion, chopped

½ to 1 Tsp. Jalapeno, chopped

1 Tbsp. Olive Oil

1/8 Tsp. Cumin Seeds (optional)

Begin by soaking Mulberries and Goldenberries in 1 cup of water for 3 hours or more to hydrate.  Place ginger, garlic and soaked berries in food processor and pulse into small pieces.  Add other ingredients and pulse to mix. 

Wild Berry Rice with Cashews

Makes 4 servings, about 3 cups

2 Cups Wild rice

½ Cup Navitas Naturals Raw Antioxidant Trail Mix

¼ Cup Navitas Naturals Cashews

1 Tbsp & 1 Tsp. Coconut Oil, liquid

¼ Tsp. Sea Salt

To soak wild rice, place 2 cups rice in 2 cups filtered water for 1 to 2 days, until desired softness is reached.  Rinse and change water once or twice daily.  Wash, rinse well and drain, before making recipe.  Or, follow directions on package to cook your wild rice.  In a mixing bowl, place your soaked or cooked rice with the rest of your ingredients.  Mix well, serve, and enjoy! 

Zach Adelman

(Makes 1 to 2 servings)

1 Tablespoon Chia Seeds, soak overnight in 1/2 cup filtered water, to make chia gel
1 teaspoon Maca powder
2 Tablespoons Tropical Blend from Navitas Naturals (blueberry, acai, mangosteen)
2 Tablespoons sprouted flax powder, from Navitas Naturals
1 Tablespoon coconut oil
1/2 Cup frozen strawberries
1 Cup filtered water

Place all ingredients into your blender, and blend until smooth.