He is brilliant, gorgeous and makes a sexy Cacao-Cafe No Lait Pudding. (see recipe below)
Bryant Terry is a nationally recognized eco chef, food justice activist and author of "grub," all about sustainable cooking and eating in the urban kitchen. He is currently a Food and Society Policy Fellow, a national program of the WK Kellogg Foundation and lives in Oakland, California, where he is working on his next book which will be published by Da Capo/Perseus in 2009.
Bryant's work and recipes have been featured in Gourmet, Food and Wine, The San Francisco Chronicle, Vibe, Domino, and many other publications. He has received numerous awards, which include an Award for Excellence in Health-Supportive Food Education (Natural Gourmet Institute), an Open Society Institute Community Fellowship (Soros Foundation), a Wave of the Future Award (Glynwood Center), and a Sea Change Residency (Gaea Foundation).
Bryant has made dozens of national radio and television appearances including being an expert commentator on the Sundance Channel's original series "Big Ideas for a Small Planet." He is also a host on "The Endless Feast," a 13-episode PBS series that explores the connection between the earth and the food on our plates.
He makes eating good, taste good, and what could make you love a man more than that?
Try it for yourself:
1 cup organic coconut milk
1 tablespoon of your favorite ground coffee
1/4 cup raw agave nectar
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
1/8 teaspoon fine sea salt
1 box (3/4 pound) Mori Nu firm silken tofu (this dessert only works with this brand)
2 tablespoons fair trade raw cacao nibs
· In a small saucepan over high heat, combine the coconut milk and coffee. Bring to a boil. Reduce the heat to medium-high and boil for 7 minutes, whisking often. Remove from heat and strain through a fine-mesh sieve into a small bowl.
· In a medium saucepan, combine 3 tablespoons of the coffee coconut milk mixture, the agave nectar, vanilla, cocoa powder, and salt and whisk to incorporate the coca powder. Bring to a boil over high heat, and then reduce the heat to low and simmer for 1 minute, whisking constantly. Remove from the heat.
· Pour the mixture into in a blender, add the tofu, and blend until smooth. Transfer to a medium bowl, add the cacao nibs, and stir well.
· Cover with plastic and refrigerate to set for at least 2 hours before serving.
· Serve chilled.
Try it for yourself:
1 cup organic coconut milk
1 tablespoon of your favorite ground coffee
1/4 cup raw agave nectar
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
1/8 teaspoon fine sea salt
1 box (3/4 pound) Mori Nu firm silken tofu (this dessert only works with this brand)
2 tablespoons fair trade raw cacao nibs
· In a small saucepan over high heat, combine the coconut milk and coffee. Bring to a boil. Reduce the heat to medium-high and boil for 7 minutes, whisking often. Remove from heat and strain through a fine-mesh sieve into a small bowl.
· In a medium saucepan, combine 3 tablespoons of the coffee coconut milk mixture, the agave nectar, vanilla, cocoa powder, and salt and whisk to incorporate the coca powder. Bring to a boil over high heat, and then reduce the heat to low and simmer for 1 minute, whisking constantly. Remove from the heat.
· Pour the mixture into in a blender, add the tofu, and blend until smooth. Transfer to a medium bowl, add the cacao nibs, and stir well.
· Cover with plastic and refrigerate to set for at least 2 hours before serving.
· Serve chilled.
visit his site. bryant-terry.com
buy his book. grub
show him some love.
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