Profile: Author/Yoga Teacher Anna Getty
Anna Getty is a very good cook. When asked to pinpoint the exact start of her interest in food and cooking, Anna recalls the three years she spent in Paris. She was 19 years old, attending college in the City of Light, and awakening her taste buds at neighborhood farmers’ markets, cheese shops and bakeries.
Now sitting on a cozy, tobacco leather sofa in her spacious house in the Los Angeles’ Los Feliz neighborhood, Anna laughs as she describes that time in her life. “I was a ‘modern woman’ until then—really proud not to spend any time in the kitchen, eating instant ramen noodles and other processed food, and focusing on my acting career.” But excited about the abundance of ingredients available in Paris, she taught herself how to make salads and soups, then graduating to quiches and other French fare.
Back in Los Angeles, looking for work, Anna heard about a catering job: Her friend worked in a kitchen that needed an extra pair of hands. She enjoyed it, learned new skills, and worked on various events and parties on and off for seven years. Along the way, she met Akasha Richmond—owner of L.A.’s Akasha restaurant—who at the time had a thriving career as personal chef to Michael Jackson and Barbra Streisand.
“Akasha brought back my food memories”—Anna grew up vegetarian, with a hippie, Zen Buddhist mother in San Francisco, eating tofu cakes and lentil loaves—“and reintroduced me to the natural ingredients of my childhood,” she remembers.
Akasha also told her about the Organic Center, a Washington, D.C.-based, nonprofit organization that supports scientific research on sustainable agriculture and organic food. Anna got actively involved, working with and supporting the center, and it became a springboard for other sustainable-living projects in her life: writing a cookbook (Anna Getty’s Easy Green Organics), executive producing a documentary on food for PBS, teaching prenatal yoga, and cofounding Pregnancy Awareness Month.
Today, Anna cooks every day—but simply, using only natural, whole-food ingredients. “I ferment a lot, I make cupcakes from sprouted flours with the kids”—she has three, all born at home—“I make five-day bone broths, and I make nut milks all the time.”
Age Timeless — Hometown Los Angeles — Where do you live? Between Los Feliz and Ojai — Occupation Mom of three — Signature dish Sweet Potato and Zucchini Bread with Pumpkin Seed Streusel — Who taught you how to cook? Learned along the way — Favorite kitchen tool Vitamix — Always in your pantry Raw organic almonds, coconut oil, olive oil and Maldon Sea Salt — Go-to snack Sliced Fuji apples with raw almond butter — Favorite cuisine Italian and Japanese — Do you diet? Say what??? — Food addictions Kumamoto oysters, red wine, chocolate — Food allergies None known, Spam maybe — Food fad pet peeve Kale salad, I'm so over it — Who’s your sous chef? My fiancé but I'm his too — Drinking while cooking? Prisoner wine — What’s for dinner tonight? Arugula salad, roasted asparagus and wild caught salmon made by my fiancé — Do you ever cry over spilled milk? Never — Best meal you ever had A 22-course meal at Dan Barber's restaurant Blue Hill at Stone Barn in Upstate New York. I went twice in three days.
Raw Vegan Nut Milk
This nut milk is creamy and delicious on its own, but you can make smoothies with it, pour it on cereal, or put it in your tea or coffee. Following Anna’s method, I made three versions using three different nuts: Brazil nuts, pistachios and cashews. I added one cup of fresh blueberries to the blender with the cashews and ended up with a mouth-watering milk in a striking purple color.
You can also try this recipe with almonds, walnuts, and pumpkin, hemp or sunflower seeds. For a completely raw version, use whole vanilla bean and skip the lecithin powder.
- Makes about 3 cups
- 1 cup nuts, soaked in water for minimum 8 hours
- 3 cups water
- 3 dates, pitted
- ½ teaspoon vanilla extract or ½ whole vanilla bean, roughly chopped
- 1 tablespoon coconut oil
- 1 tablespoon soy lecithin powder
- Pinch of salt
- Discard the soaking water. Place the nuts, water, dates, vanilla, coconut oil, lecithin powder and salt in a high-speed blender, and blend until smooth. Strain through a nut milk bag and transfer to a glass container. Refrigerated, it will keep for up to 7 days.
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