Foodie Chap With Chef Jerry James Stone
SAN FRANCISCO (CBS SF) - Jerry James Stone is an American food blogger, vegetarian chef, activist, and internet personality, known for simple gourmet recipes, advocacy for a sustainable food and wine movement, and as a social media personality.
In 2015, a Sierra Club Magazine article named him one of nine chefs changing the world.
In 2012, Stone won a Shorty Award in the "Green" category (for which he was nominated by Green Festivals and joined the advisory board of SXSW for their festival's environmental conference, SXSW Eco.
His early engagement in the technology industry and environmental movement led him to blog for the Discovery Channel. He attracted enough interest that YouTube approached him to start a channel, Cooking Stoned. Prior to focusing on the sustainable food movement, he contributed to The Atlantic, Discovery Channel's Tree Hugger and Animal Planet, and Make Magazine. In 2014, Jerry started the Three Loaves project for organizing home cooks to help feed the homeless in their community. He has developed recipes for Whole Foods Market and Cline Cellars. His recipes have also been featured by the Today Show and People Magazine. As of 2015, he has more than 600,000 social media followers.
More recently Jerry and BayROC have joined forces to help reduce food waste, a serious environmental problem our country is facing. Americans throw away 40% of the food we grow here but through some delicious recipes and innovation, fighting food waste is easy and tasty.
We met recently and made an Avocado Chocolate Mousse from leftovers.
Enjoy our tasty talk and the recipe below.
Cheers, Liam!
AVOCADO CHOCOLATE MOUSSE
Ingredients:
- 1 1/2 pounds avocados
- 1/3 cup agave nectar
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon vanilla extract
- 1/4 teaspoon sea salt
- 1/3 cup cream
Directions:
- Add the avocados, cocoa powder, agave, vanilla, cream, and salt to your food processor (or blender).
- Blend until smooth and creamy, scraping the sides of the bowl as needed.
- Divide into serving and refrigerate for an hour before enjoying. Oh, you can easily make this vegan by using an alternative cream or even omitting it.
For more on Chef Jerry James Stone, visit www.jerryjamesstone.com
