Ingredients

Directions

In a small sauce pan combine sucanat, cinnamon stick, cherries and water and bring to a boil. Reduce to a low heat and let simmer for about 3 -4 minutes. Take off heat and discard cinnamon stick. Divide mixture up between the 4 glasses. Fill glasses with ice and then fill with seltzer. Stir well and enjoy!

Ingredients

Directions

In a medium bowl mix together almonds, peanuts, pumpkin seeds and dried cherries. On a baking sheet lines with parchment paper place a teaspoon or a little more of the melted chocolate down in a circle shape Place a spoonful of the nut mixture on top of the chocolate circle. Drizzle more chocolate about 1 tablespoon over the top of that little nut mound and repeat until all chocolate and nets are used. Place in the refrigerator for the chocolate to harden. Remove form the parchment paper and serve. Can be stored in the refrigerator for up to 3 weeks.

Ingredients

Directions

Preheat oven to 350˚F. In a large bowl, whisk flour, baking soda, salt and chopped rosemary; set aside.

Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 5 minutes. Mix in olive oil. Reduce speed to low. Mix in flour mixture. Add cream; mix until well combined, about 2 minutes. Add egg and dried cherries and mix until just combined.

Shape dough into ¾ inch balls and space 2 inches apart on baking sheets lined with parchment paper. Flatten slightly with fingers and sprinkle with sugar.

Bake cookies, rotating sheets halfway through, until edges are golden, about 13 minutes. Let cool 10 minutes on sheet or wire racks. Store in airtight container.

Ingredients

Directions

Preheat oven to 350°F. In a small bowl, combine all ingredients. Lay one rolled piece of pie dough on a parchment lined baking sheet and place filling in the center. Cover with another piece of dough and crimp edges closed. Brush top with egg white or soy or rice milk (vegan option) and sprinkle with topping of choice. Bake in preheated oven for 20 minutes or until golden brown. Serve warm.

Suggested Crust: Whole Wheat, plain, cornmeal
Suggested Topping: Chopped almonds, flax seeds

INGREDIENTS

1½ cups rolled oats
½ cup dried cherries
1 cup muesli (of your choice)
6 tablespoons butter
¼ cup nuts (*optional)
½ cup brown rice syrup
½ cup whey or soy protein powder
¼ cup wheat germ
1 teaspoon cardamom
½ cup semi-sweet chocolate chips
½ cup brown sugar

PREPARATION

Preheat oven to 350˚F. Prepare a half sheet tray with baking spray and set aside. On a separate sheet tray, toast oats and nuts in oven until golden brown and fragrant, 10 to15 minutes, and let cool. In a large mixing bowl, combine all dry ingredients. Meanwhile, place a medium-sized saucepan over medium-low heat and add liquids and warm through, 1 to 2 minutes. Add to dry ingredients, stir well and cool. Once cooled, add chocolate chips and combine. Press oat and nut mixture into prepared half sheet tray and bake for 20 minutes or until browned. Once out of oven, cool for 30 minutes. Once cooled, cut and place in refrigerator overnight. For on-the-go travel, wrap in wax paper.

2 cups heavy cream
1 cup sugar
1 cup fresh cherries lightly mashed
1 cup water
2 T chopped fresh chives

PREPARATION

In a saucepan place 1 cup sugar and 1 cup water and bring to a boil until the sugar is all dissolved. Let simmer for 5 more minutes to steep, take off heat and set aside for 5 more minutes and set simple syrup aside. In another heavy saucepan on medium heat, heat the cream until just about to boil but do not let it boil. Remove it from the heat and add the sugar. Mix the simple syrup and cherry mash in with the cream until well mixed, set aside in refrigerator for about an hour. Add chopped fresh chives and follow ice cream maker instructions.