Posts tagged ‘cherries’

June 17, 2011

Super Summer Berry Smoothie

by Alexa

We had a bunch of slightly-past-their-prime berries in our apartment…when the weather gets warm, it always seems like a good idea to buy fruit.  It was also too hot for me to be excited about turning on the stove, so it was a perfect opportunity to make smoothies!

I combined (approximately):

3 cups berries (A mixture of strawberries, blueberries, and cherries.  All washed, de-stemmed, and de-pitted, obviously)

1 cup strawberry kefir

1 cup nonfat plain yogurt

6 icecubes

sprinkle or two of sugar

I blended everything up in our trusty blender, and voila!

If I were to make this again, I think I would freeze the fruit first to make it colder in general and give it a frostier texture.

But it was delicious nonetheless, and also very pretty.

June 8, 2011

Whole Grain Rice Salad

by Jen

Because it is supposed to be so hot today, I made this rice salad last night so that we could eat something cold.  It is quite delicious!

I made it with “Lundberg Wehani” — “a gourmet aromatic whole grain red rice” — which I bought at Whole Foods for $3.49 for a 1 lb. bag.  Rice is the main part of the salad, so I think it was worth using some kind of fancy rice.

When I cooked the rice, I wound up with probably 1/4 cup extra liquid, which I just kept in because it tasted so good — last night the “salad” looked a little soupy, but by morning the extra liquid had been absorbed.

Recipe Source: Super Natural Every Day p. 70.

Ingredients I used:

  • 1 1/2 cups dry whole grain (red) rice
  • 1 clamshell (5 oz.) baby spinach
  • 2/3 cup pecan halves, toasted
  • 2 1/2 cups cherries, pitted
  • 1/4 cup olive oil
  • 1/4 cup sherry vinegar
  • salt
  • fresh basil leaves
  • goat cheese

Instructions I followed:

  • Cook the rice.
  • Make the dressing by pureeing 1/2 cup cherries, olive oil, vinegar, and 1/4 tsp salt.
  • When the rice is done, toss it with the spinach and the pecans until the spinach wilts.
  • Pour in all the dressing and the rest of the cherries, and toss.
  • Top with basil and goat cheese.
  • The recipe suggests eating immediately; I refrigerated it overnight and thought it was quite good cold.
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