Sweets Devotion
Ani Phyo slips superfoods into dessert
If someone said eating more dessert would be good for you, would you believe them? In her third cookbook, Ani's Raw Food Desserts, local raw food chef Ani Phyo not only makes sweets that are free of wheat, gluten, dairy and processed sugars, but uses nutrient-rich ingredients to make them healthier as well. And yet they're still delicious.
When it comes to creating recipes that will never see an oven or skillet, Phyo tweaks longstanding favorites by using antioxidant-rich raw cacao powder (instead of processed cocoa powder) and nuts, seeds and fruits that are now designated as "superfoods." But you still get decadent-sounding sweets like raspberry-ganache fudge cake and fig tartlets with frangipane cream.
With desserts like these, you don't have to wait until the end of the meal to devour them--they can actually be the meal.
One of Phyo's favorite summertime recipes is a pineapple dessert inspired by an icebox cake her mother used to make (click here for the recipe). Not only is it cool and refreshing, but pineapple has enzymes that benefit your skin and increase circulation.
See? Phyo thinks about these things so you don't have to.
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