Chop those cherries if you haven't already, and feel free to munch on some as you do so.
Not exact matches
I love to add some
chopped scallions, spirulina,
cherry tomatoes, basil, cilantro, dill, and
if I'm really in the mood extra hot peppers, and garlic.
* 2 cups raw, organic walnuts, toasted in a 300 degree F oven for 20 minutes and then cooled slightly (
if you have time to soak your walnuts in water overnight first, go ahead and do so... this can help make them easier to digest;
if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1 tablespoon toasted walnut oil (or use a different neutral oil like grapeseed) * 1 tablespoon pure maple syrup, plus more to taste * 1/4 cup unsweetened, unsulphured dried
cherries,
chopped (I bought mine at Trader Joe's) * pinch or two of fine Himalayan or sea salt (start with one pinch, blend, taste, and add more
if needed) * 1 - 2 tablespoons cacao nibs or finely
chopped dark chocolate
- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered
cherry tomatoes, the
chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt
if needed, and set the mixture aside for a moment, keeping warm.
* 1 grass - fed steak (I prefer rib - eye but you can use your favorite cut), about 1.5 inches thick / 1 pound * 2 cups halved «
cherry» tomatoes, or
chopped standard tomatoes (use heirloom tomatoes,
if possible: I've been eating the ones I grow in my garden) * 2 heads California endive (red or white, or both), root ends trimmed off * 2 somewhat thin slices traditional sourdough bread or other sturdy whole - grain bread (or gluten - free bread) * Homemade ranch dressing (or the dressing of your choice, preferably homemade)
1/2 a large, seedless English cucumber (about 6 to 7 ounces),
chopped 1/2 a green bell pepper,
chopped 1 cup (about 6 ounces)
cherry or grape tomatoes, halved 1/4 cup kalamata olives (you can also serve these alongside) 1/4 small red onion, thinly sliced 1 lemon, halved 2 to 3 ounces feta (Bulgarian or French,
if you can find them, are my favorites), in thick slices 2 tablespoons olive oil, or more to taste Salt and freshly ground black pepper 1 sprig oregano, leaves minced
2 tbsp olive oil 1/2 large yellow onion,
chopped 4 cloves garlic, minced 1 - 2 jalapeno peppers, deseeded and
chopped (add the 2nd pepper
if you like it hot) 2 c brown basmati rice 1/2 pint pickled
cherry tomatoes 1 pint whole tomatoes canned in their own juice 2 c vegetable broth 1 tsp cumin 1/2 tsp salt Fresh parsley (or cilantro),
chopped
* Two 15 - ounce cans full - fat coconut milk, divided * 3 full droppers of Vanilla stevia (or 3/4 cup sugar
if you'd like it closer to traditional ice cream) * pinch salt * 2-1/2 Tablespoons cornstarch * 1 cup roughly
chopped cherries (frozen is OK) plus 3 - 4 extra for ice cream base * 1/2 cup
chopped chocolate
Basic Ingredients: 2 cups
chopped kale or greens of your choice (you can remove the thick stems
if desired) 2.5 cups nondairy milk 1 cup water 2 medjool dates, pitted 1 cup frozen bananas (remove the peel, cut into 1 - inch slices, and freeze in a plastic bag overnight) 1 cup unsweetened frozen fruit (mango, strawberries, blackberries, blueberries,
cherries, your pick!)
I think this is a terrific recipe, although
if you add a small handful of chocolate chips and a handful of
chopped, dried
cherries this recipe becomes marvelous!!!!
Coarsely
chop 2 pounds of the tomatoes (
if they are
cherry tomatoes,
chop them in quarters or halves).
vegan mayo, chipotle, salt, lime juice, red onion
cherry tomatoes, a red chilli and garlic all finely
chopped mixed all together in a bowl, spread it on the bread (i make 4 sandwiches at a time to make everyone jealous) top with avocado slices, spinach and
if you can get it a little vegan cheese to melt into it all.
Quinoa, Nut and Cherry Bars adapted from Bon Appetit 1 cup coarsely
chopped almonds 1/2 cup uncooked quinoa, rinsed and drained (it does not have to be dry before using) 1/4 cup raw pumpkin seeds 1/4 cup raw sunflower seeds 1 cup dried
cherries (unsweetened
if possible) 2 tablespoons maple syrup 3/4 teaspoon kosher salt Pre-heat oven to 350 — spray an 8 x 8 baking pan with non-stick cooking spray.
If you don't like nuts, or want to mix things up a bit — just add more
chopped pretzels to the top, or some dried fruit (like
cherries), or drizzle the tops with white chocolate.
Prep Ahead Tip: This recipe can be assembled and baked in less than twenty minutes as written, but
if you're extra short on time, the
cherry tomatoes and zucchini can be
chopped the night before and the gouda cheese can be shredded ahead of time.
What's in it: 2 boneless, skinless chicken breasts 1 garlic clove, minced 2 tablespoons dry white wine 2 tablespoons vinegar (white win or red wine vinegar work well) 1 teaspoon dried rosemary 1 teaspoon dried oregano 2 sprigs fresh basil, leaves removed and roughly
chopped 1 cup
cherry tomatoes, halved 4 - 6 baby artichokes (
if you don't want to have to clean / prep them, just buy frozen or canned artichoke hearts) 1/4 cup shredded fontina cheese 2 cups fresh baby spinach leaves
Ingredients about 1/4 cup olive oil 1 onion, thinly sliced 2 cloves garlic,
chopped One 14 - ounce can white beans, drained 1 egg 1/2 cup fresh breadcrumbs * 1 tablespoon freshly ground Parmesan juice of half a lemon 1/2 teaspoon thyme, broken up with your fingers 1 scallion, thinly sliced 1 1/2 tablespoons masa harina (just use flour
if you don't have masa on hand) Salt and pepper to taste 1/4 cup pesto, homemade or store - bought 1 ripe tomato (use sundried or
cherry tomatoes
if you can't find a good roma or heirloom) about 1/2 cup Roasted Eggplant Spread (recipe follows) 3 slices whole grain bread
Top the pasta with the shrimp, pecorino,
chopped basil, and maybe some halved
cherry tomatoes
if you're feeling it.
for the noodles about 8 oz mung beans vermicelli or other clear noodles 1 handful green beans — ends trimmed and strings removed (
if present) 1 handful sugar snaps or snow peas — strings removed 1 cup shelled frozen edamame 1 cup fresh or frozen shelled green peas 2 tablespoons grapeseed or sunflower oil 3 garlic cloves — crushed with knife 1 red chili — seeded and
chopped 3 green onions — thinly sliced 1 cup basil leaves, plus more for garnish handful mint leaves —
chopped 1 cup yellow
cherry tomatoes — halved or quartered about 3 tablespoons toasted sesame seeds — optional
Top with a few triangles of the apple cider tempeh, and any extra
chopped almonds and
cherries if you'd like.
Toss in
chopped cucumbers and
cherry tomatoes
if you want more crunch.
to assemble: 200 grams (7 ounces) marzipan 50 grams (1 3/4 ounces) milk chocolate,
chopped finely 45 mL (3 tablespoons) heavy cream drop of red food coloring,
if desired sprinkles,
if desired jar of maraschino
cherries,
if desired
2 medium eggplants 2 tbsp top - quality red wine vinegar salt and black pepper 1 cup small dark lentils (such as Puy or Castelluccio), rinsed 3 small carrots, peeled 2 celery stalks 1 bay leaf 3 thyme sprigs 1/2 white onion 3 tbsp olive oil, plus extra to finish 12
cherry tomatoes, halved 1/3 tsp brown sugar 1 tbsp each roughly
chopped parsley, cilantro and dill 2 tbsp crème fraîche (or natural yogurt,
if you prefer)
Top with
chopped cherry tomatoes,
if desired.
If you can't find any white chocolate without oil, then just use dark chocolate and sprinkle on sea salt, some
chopped pistachios and some dried
cherries!
Feel free to add vegetables to this skillet dinner
if you please — halved
cherry tomatoes added at the end to warm through would be tasty, while Ben thought
chopped, blanched asparagus would be nice too — though we both agreed this dish was 5 stars all on its own.
6 cooked broccoli florets,
chopped 6 grape /
cherry tomatoes,
chopped 4 oz (1 cup) grated Cheddar cheese 8 oz (2 cups) self rising flour (or — to reduce salt levels — use all purpose / plain flour plus 3 level tsp baking powder) 6 fl oz (3/4 cup) milk — use whole milk, or breastmilk / formula
if you prefer 3 tbsp olive oil 1 egg, beaten
2 cups rolled oats (gluten - free,
if desired) 1 cup pecans,
chopped (or any nuts / seeds) 1/4 teaspoon ground cinnamon 2 tablespoon coconut oil, melted 2 tablespoon pure maple syrup 1 teaspoon pure vanilla extract 1/4 teaspoon sea salt 2 tablespoon coconut flakes, unsweetened 1/2 cup dried
cherries
2 cups
chopped cherries (dried
cherries or raisins are also great - and
if you don't have
cherries just go with the fruit you have on hand!)
Ingredients: 1/2 cup coconut oil (in solid form) 2/3 cup brown sugar, packed 1/2 teaspoon pure vanilla extract 1 large egg 3/4 cup whole wheat flour (I like Bob's Red Mill Organic) 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1 1/4 teaspoons sea salt, divided 1 1/2 cups rolled oats 3.5 ounces dark chocolate (1 bar),
chopped (you can also use dark chocolate chips
if you prefer) 1/2 cup dried tart
cherries 1/2 cup pecans,
chopped (optional)
Chop up some figs (or other seasonal fruit you can find, this cake also works especially well with
cherries, plums, or berries) and arrange on the top of the cake, with the addition of some crushed pistachios and coconut flakes
if desired.
What's in it: 2 boneless, skinless chicken breasts 1 garlic clove, minced 2 tablespoons dry white wine 2 tablespoons vinegar (white win or red wine vinegar work well) 1 teaspoon dried rosemary 1 teaspoon dried oregano 2 sprigs fresh basil, leaves removed and roughly
chopped 1 cup
cherry tomatoes, halved 4 - 6 baby artichokes (
if you don't want to have to clean / prep them, just buy frozen or canned artichoke hearts) 1/4 cup shredded fontina cheese 2 cups fresh baby spinach leaves
* Two 15 - ounce cans full - fat coconut milk, divided * 3 full droppers of Vanilla stevia (or 3/4 cup sugar
if you'd like it closer to traditional ice cream) * pinch salt * 2-1/2 Tablespoons cornstarch * 1 cup roughly
chopped cherries (frozen is OK) plus 3 - 4 extra for ice cream base * 1/2 cup
chopped chocolate
1 1 / 2 Tbsps unsalted butter or oil,
if you prefer 1 large or 2 small shallot bulbs, minced 1/2 cup dried
cherries roughly
chopped 1/4 cup red wine zest of 2 oranges 1/4 cup
chopped, toasted pecans or almonds
1 large lime, juiced 1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/2 jalapeño pepper, finely
chopped 1/4 teaspoon sea salt 2 tablespoons olive or avocado oil 1 garlic clove, finely
chopped 1 large sweet potato, peeled and
chopped into 1 - inch cubes 1 small red onion, sliced in 1/4 - inch slices 1 medium zucchini, sliced into small cubes 1 medium yellow squash, sliced into small cubes 1 medium red pepper, sliced into strips or 1/2 - inch cubes 3/4 cup
cherry or grape tomatoes, halved 1 cup corn, thawed
if frozen 1 cup of cooked black beans, rinsed, drained, and dried (If using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado, cubed for garnish (or use the avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or more depending on level of desired spicines
if frozen 1 cup of cooked black beans, rinsed, drained, and dried (
If using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado, cubed for garnish (or use the avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or more depending on level of desired spicines
If using canned beans, make sure BPA - free) 1/4 cup cilantro,
chopped 1 avocado, cubed for garnish (or use the avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or more depending on level of desired spiciness)
If there's a bowl of
cherries, I'm going to eat them all... so I stopped in my tracks at Chellie's pork
chops!
French bread, 1 / 2 - inch slices 1 garlic clove, halved (more
if you're warding off vampires) 1 carton of
cherry or grape tomatoes 6 ounces of soft goat cheese 3 mint leaves,
chopped Olive oil Pinch of salt