PREP: 15 minutes | COOK: 0 minutes | YIELD: 11 servings This mousse is so rich and decadent, you won't believe it's vegan and made with avocados! 2 avocados, pitted and peeled ½ cup (120 ml) cocoa powder 1/3 cup (80 ml) brown-rice syrup or yacon syrup 1 tsp (5 ml)...
PREP: 30 minutes | COOK: 1 hour | YIELD: 12 slices You must be wondering how this is possible right? Well, believe me it tastes so good you won't believe it! It's a sinful treat brought down to a Clean level with healthful ingredients and a killer taste that will...
PREP: 20 minutes | COOK: 30 minutes | YIELD: 16 x 2-inch squares This bar recipe is very flexible, as long as you keep the proportions the same. Feel free to make it your own by changing up the dried fruits and nuts to suit your tastes. ½ cup (120 ml) whole oat flour...
PREP: 15 minutes | COOK: 60 minutes | YIELD: 12 slices Don't be confused by the word cheesecake this savory dish actually makes a delicious appetizer or side dish! Made with yogurt, tofu and egg whites, it's high in protein, yet very low in fat. Bonus: It features a...
PREP: 15 minutes | COOK: 90 minutes | YIELD: 12 bars Granola bars are the perfect portable option for on-the-go Eat-Clean Diet followers. This hearty and delicious honey and nut version is perfect for tiding you over during a hike or while doing errands. Best of all,...
When I first arrived in the United States, it took me a while to understand America’s love for cookies. One day, after a long walk in Central Park, a friend offered me a warm cookie with a glass of cold milk, and it was magic! The combination of caramelized brown...
This super-easy dessert marries delicious summer berries with one of our all-time favorite Southern ingredients, buttermilk, which gives the ice cream an appetizing, cheesecake-like tang. We love to serve it in bowls with shortbread cookies crumbled over the top....
Moist, lemony, and dotted with raspberries, this simple round cake gets much of its depth of flavor from the unexpected addition of extra-virgin olive oil. While mild Ligurian olive oil is my choice, any fine-quality olive oil that’s not too assertive will give you...
We produced several hundred of these tarts for the 2007 SoBe Tribute Dinner honoring my bosses at Le Bernardin, Eric Ripert and Maguy Le Coze. The dessert has since found a home on our menu in some form or other; my favorite variations include peanuts and hazelnuts....
One of the most highly anti cipated crops on eastern Long Island is the Silver Queen corn. It’s incredibly juicy and sweet and not at all starchy. It makes a crazy delicious ice cream that pairs perfectly with sweet, tart blackberries. The combination is the essence...
