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Lemon. Blueberries. Almond Butter. Is your mouth watering yet?

Combine those ingredients with the crunch of crispy brown rice cereal and the sweetness of brown rice syrup, and you’ve got yourself a pan of Blueberry Lemon Bars.

They deliver nearly 5 grams of fiber per bar and make great dessert, snacks or even breakfast.

Best of all? They’re drizzled with a lemon coconut milk glaze that will impress your family!

Time:  20 minutes + up to 3 hours refrigeration
Serves: 12
Serving size: 1 bar



1/2 cup Sweet Dreams Brown Rice Syrup

1/2 cup Almond Butter

1/2 teaspoon Singing Dog Organic Vanilla Extract

1/4 teaspoon Himalayan Crystal Salt

3 cups Arrowhead Mills Puffed Rice Cereal

1/3 cup Swanson Organic Certified Organic Natural Almonds

1/2 cup Eden Foods Wild Organic Blueberries

zest of 1 lemon

1/4 cup Organic Hemp Protein Powder

Lemon Coconut Milk Glaze

1 15 oz can Unsweetened Organic Coconut Milk

juice of 1 lemon

1 teaspoon Singing Dog Organic Vanilla Extract

2 teaspoons NOW Foods Pure Organic Maple Syrup

2 tablespoons Bob’s Red Mill Arrowroot Starch / Flour


  1. Line an 8 x 8″ baking dish with parchment paper and set aside.
  2. In a large microwave-safe bowl, combine brown rice syrup and almond butter. Microwave for 30 seconds, until almond butter melts. Stir together.
  3. Add remaining bar ingredients to the bowl. Stir until well combined.
  4. Transfer mixture to the baking dish, then cover with another piece of parchment paper. Using your hands, firmly press the mixture into the baking dish so the surface is even.
  5. Place the baking dish in the fridge to set for up to 3 hours.
  6. To make the glaze, open the can of refrigerated coconut milk and scrape the solidified portion out into a medium-sized bowl.
  7. Add the lemon juice, vanilla and maple syrup. Stir until a liquid forms, letting it sit for up to 10 minutes if needed.
  8. Add the arrowroot starch and whisk together until dissolved. Place bowl in the fridge to set for at least one hour.
  9. Once the bars are set, use the parchment paper to lift out of the baking dish and onto a surface for cutting. Use a large knife to cut it into 12 bars.
  10. Drizzle the glaze over the bars (either with a spoon or by putting it in a baggie and cutting the corner).
  11. Put the bars back in the fridge to set. Store in an airtight container in the fridge for up to 3 days.

Nutrition Facts (per serving):

  • Calories 301
  • Fat 17.5 grams [Saturated Fat 6.3 g, Trans Fat 0 g, Monounsaturated Fat 0.3 g, Polyunsaturated Fat 0 g]
  • Protein 6.8 grams
  • Sodium 128 mgs
  • Carbohydrates 32.6 grams
  • Fiber 4.8 grams


Suzanna, co-owns and publishes the newspaper Times Square Chronicles or T2C. At one point a working actress, she has performed in numerous productions in film, TV, cabaret, opera and theatre. She has performed at The New Orleans Jazz festival, The United Nations and Carnegie Hall. She has a screenplay and a TV show in the works, which she developed with her mentor and friend the late Arthur Herzog. She is a proud member of the Drama Desk and the Outer Critics Circle and was a nominator. Email:


Did you Know Andrea Bocelli and Hauser Performed Live In Times Square?



Celebrating the release The Journey: A Music Special from Andrea Bocelli, Andrea Bocelli and Hauser performed Melodramma Live in Times Square.

Combining world-class musical performances with intimate conversations across the awe-inspiring Italian countryside, The Journey: A Music Special from Andrea Bocelli is an exploration of the moments that define us, the songs that inspire us, and the relationships that connect us to what matters most. You can see this film produced by Fantom events April 2 – 9. You can get tickets here.

Watch Bocelli and his wife Veronica travel on horseback along Italy’s Via Francigena, an ancient road traveled by pilgrims for centuries in the footsteps of the apostles and saints. Along the way, they are joined by friends Michael W. Smith, Tori Kelly, Tauren Wells, and TAYA for world-class musical performances in some of Italy’s most magnificent venues and majestic locations.

Following a blessing from the Pope, Bocelli’s children Matteo and Virginia make appearances in this amazing adventure, as well as musicians and singers Katherine Jenkins, Clara Barbier Serrano, 2Cellos, 40 Fingers, and many others.



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T2C Talks With Rajesh Bose on Life Of Pi’s Opening Night and More



Lolita Chakrabarti’s Life Of Pi, the new drama is adapted from the novel by Yann Martel makes its Broadway debut  tonight at the Gerald Schoenfeld theatre. T2C talked with Rajesh Bose who plays Pi’s father.

Rajesh is an actor who has worked regional and Off-Broadway. He performed with The Bedlam Theatre Company in The Crucible and Pygmalion, Henry VI forNAATCO),  Against The Hillside for the Ensemble Studio Theatre, Indian Ink at the Roundabout, Oslo at St. Louis Rep, Mary Stuart at the Folger Theatre, Guards at the Taj for Capital Stage, Disgraced at Playmakers Rep, Huntington Theatre, Long Wharf Theatre winning the  Connecticut Critics Circle Award and an IRNE Nomination. The Who & The What at Gulfshore Playhouse and The Invisible Hand at the Westport Country Playhouse and Hartford TheaterWorks.

Rajesh’s film and television roles include “Quantico”, “Blue Bloods”, “Elementary”, “Blacklist”, “Damages”, “Nurse Jackie”, “Madame Secretary”, “The Good Wife”, “Law & Order: SVU”, “Criminal Minds”, the series finale of “The Sopranos”, and the Academy Award nominated film Frozen River. 

T2C wish the Life of Pi and very happy opening.

Video by Magda Katz

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Food and Drink

Restaurant Scene Glory in New York City



Are you hungry? Then New York City is the place to be this season.

Found at the glorious Henn na Hotel New York is the fantastic GOSUKE. Breakfast, lunch and dinner are served here at the place where the hip and happy come to stay for a perfect staycation or vacation getaway. The authentic Japanese restaurant located inside the lobby serves up a superb dishes that will bring bliss to your life.

Chefs highlight over 50 years of experience handling Japanese cuisine in Japan and New York City. This wonderful restaurant highlights a menu of fresh sushi and sashimi meals. You are greeted by staff who passionately cares about your dinning experience. They want you to feel the same love they have for food with each delicate curated plate.

Il Tinello East never goes out of style. In a City with thousands of restaurants, this sparkling gem of a business outshines many. The treasures found at Il Tinello East blend years of tradition with innovative Italian cooking and provide a rich experience through presentation that is purely matched by a delicious menu.

The menu boasts a lunch and dinner service that is notably divine in presentation and taste factors that all together create a magical experience. The fresh homemade pastas, regional ingredients and diverse wine list are all desirable. Portions are as large as skyscrapers and tastes are as rich as the Wall Street stock markets.

Such highlights at this quintessential restaurant include antipastos of Grilled Portobello with mixed green salad, goat cheese, balsamic dressing; Capesante with pan-seared jumbo sea scallops, brandy, saffron, herb sauce; and Crispy Calamari with tomato sauce. Enjoy the house favorite Caesar Salad for two prepared table side and served classic style: or the Siciliana with mesclun, tomatoes, onions, feta cheese, and cucumbers.

pastaRAMEN is another fantastic option for the hungry New Yorker. It is coming to SoHo this April for a month-long dinner party powered by HexClad, the fastest-growing cookware brand in America.

The secret, speakeasy-style experience from Montclair Hospitality Group will head to NYC following sold out dinners in Seattle, Jersey City, Miami and Los Angeles.  Those pop-up dinners were so successful that pastaRAMEN opened its first permanent restaurant location earlier this year in Montclair. pastaRAMEN’s SoHo omakase pop-up will feature a one-of-a-kind Wafu (Japanese inspired) Italian omakase dinner from James Beard Nominated Chef Robbie Felice complete with truffles, caviar, uni, mouth-watering Ramen and more.  This 10-course meal will expertly fuse Italian and Japanese cuisines into one-of-kind dishes such as Cacio e Pepe Fritti, Truffle Porcini Ramen and Dry Aged Japanese A5 Wagyu.  Reservations open on March 31.

And, we hear that Sweetbriar held a fantastic Bourbon Masterclass this month with Beverage Director Ivan Papic, in partnership with Heaven Hill Distillery. The night was dedicated to expanding one’s bourbon whiskey knowledge with an  exclusive cocktail class and tasting that guided guests on select cocktail creations paired with small bites from Executive Chef Bryce Shuman.

The chef is famed for “Food & Wine Magazine’s” “Best New Chef” of 2015, was previously in the kitchen at three-Michelin-starred Eleven Madison Park where he worked under Chef Daniel Humm for six years and rose to Executive Sous Chef before opening Michelin-starred Betony, where he received a three-star review from The New York Times.

For Sweetbriar, he has created a chef-driven dining experience that shares a spirit with his Ribs n Riesling pop-up. It combines his personal history of growing up in Chapel Hill, North Carolina cooking and eating barbecue, and his professional background in fine dining. The experience is centered around live fire cooking and the bounty of New York State’s seasonal produce.


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