Profile: Author/Cafe Owner Annie Padden Jubb
Annie Padden Jubb is a very good cook. A tall, blue-eyed blonde with a toned physique and radiant skin, she is also a nutritional lifestyle pioneer, alkaline body guru, raw food restaurant proprietress, diet creator, and author of several books on health and cooking.
I met Annie one weekday afternoon at LifeFood Organic, her busy vegan café in Hollywood. Over a cold-pressed green juice, we talked about how she got on this interesting path.
She was born in Seattle but spent her most formative years—between 10 and 17— on Guemes Island, part of the San Juan archipelago off the coast of Washington. Her family lived simply and sustainably, fully immersed in the rural island culture, growing most of their food and relying on each other. “We were seven kids, and each of us was assigned a day in the week to come up with and help cook a dish,” remembers Annie. “It was a fun way to teach us about where food came from.” Her favorite things to make were salads, as well as cakes, cookies and brownies.
Two days after graduating from high school, Annie left the island to travel the world. In New York, she met her future husband, David Jubb. Together, in the early 1990s—20 years ahead of the current juice-cleanse craze—they started an outpatient clinic where they helped clients with fasting and tissue cleansing, saving many from life-threating diseases. They created the LifeFood diet, a revolutionary nutritional program based on eating only raw, organic vegan food.
She and David have since parted ways, but Annie continues to expand the LifeFood universe. She’s opening more locations stateside, adding franchises in Brussels and Dubai, guiding celebrity clients through her signature 14-day fast, designing two apps for women (ovulation cycle nutrition and fertility foods), and writing a new cookbook.
Hometown Guemes Island, WA — Where do you live? Hollywood, CA — Occupation Book author, cafe owner, private health consultant, app designer — Signature dish LifeFood lasagna with macadamia nut ricotta, sun-dried tomato marinara, and pumpkin seed pesto — Who taught you how to cook? Self taught. I have been making food since I was tall enough to reach a counter on a step stool. — Favorite kitchen tool My ceramic knife and a bamboo cutting board. — Always in your pantry Living sea salt (sun-dried ocean salt). I collect salt wherever I travel in the world. — Go-to snack Tamari almonds (soaked and dehydrated). I always have some in my purse. — Favorite cuisine Anything with fresh organic vegetables — Do you diet? Not really, though I often do my signature nutritional fast. — Food addictions None — Food allergies None — Food fad pet peeve The whole "low fat" non-sense that removes good, necessary fat from the diet, and pushes unstable vegetable oils on unsuspecting people. — Who’s your sous chef? I have a great staff in both cafes. — Drinking while cooking? Sometimes a glass of good wine if I'm making food with a friend. — What’s for dinner tonight? Probably a green salad with turmeric and chopped avocado. — Do you ever cry over spilled milk? Nope. I usually go with the flow (pardon the pun). — Best meal you ever had It was near Saint Remy in South of France. I was leading a group fast retreat and we took everyone to this restaurant in the country. The meal was served in many courses, in tiny amounts (two different soups served in shot glasses and such). They had a huge garden and the chef kept coming out to get our next course from it. Food always tastes better after a fast though this was exceptional and exquisite! It closed soon after and I don't remember the name of it. — Contact lifefoodorganic.com
Raw Vegan Tomato-Pepper-Avocado Soup
You can make this refreshing vegan soup in less than 15 minutes. Just chop, blend and serve. Somewhere between gazpacho and a green shake, it is jade green in color and loaded with vitamins and nutrients.
“Parsley contains an enormous amount of chromium,” says Annie. “It is important for the cardiovascular system and cholesterol management. It helps us cope with sugars, manage weight, and maximize fitness potential.”
- Serves 4–6
- 5 medium tomatoes, chopped
- 1 green pepper, seeded and chopped
- 1 small sweet onion, peeled and chopped
- 1 avocado, peeled, pitted and chopped
- 2 celery stalks, chopped
- Juice of one large lemon
- 2 garlic cloves, peeled
- ½ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped
- ½ teaspoon sea salt
- 1 tablespoon nutritional yeast
- 4–6 cups water
- Place all ingredients in a blender, and blend until smooth. Serve cold. This soup will last for up to five days in the refrigerator.
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