Ingredients

• 1 cup of oatmeal
• 1 cup of Sunbright dried figs
• 1 cup of peanut butter
• 1/4 cup of coconut
• 1/2 teaspoonful of  ground cinnamon

Instructions

In a food processor, pulse oats until finely processed and at a flour like consistency. Add dried figs, peanut butter, coconut shreds and cinnamon. Pulse until batter begins to come together pulling from the sides of the food processor. Roll the dough into walnut-sized bites. Lay bites on a baking paper lined sheet and cool in the fridge for one hour so the bites can firm up. After oatmeal energy balls have firmed up, transfer to an airtight container in the refrigerator. Store for up to one week in the refrigerator.

Ingredients

• 1 cup Sunbright dried figs
• 1/2 cup boiled water
• 3 bananas medium, very ripe, roughly chopped and frozen for at least 2 hours
• 1 1/2 cups yogurt
• 1/2 cup apple juice

Instructions

Put the figs and boiled water in a bowl. Let it sit for about 5 minutes until the figs are soft. Drain and let figs cool to room temperature for about 5 minutes. Place figs, bananas, yogurt, and apple juice in the blender and process them until they become a smoothie in about 1 to 3 minutes.

Ingredients

Vegetarian Chopped Salad

• 3 cups of arugula chopped
• 3 cups of Romaine lettuce chopped
• 2 cups of cherry tomatoes sliced in half
• 1 red bell pepper cored, seeded and diced
• 1 yellow bell pepper cored, seeded and diced
• 1 cucumber
• 1 cup of boiled chickpeas
• 1 cup of Sunbright dried figs
• 2 avocados

Instructions

In a large bowl add all the ingredients except avocado. Pour the sauce you have prepared on it and mix gently. Add the chopped avocados on top.

Ingredients

• 5½oz mixed nuts, such as almonds, hazelnuts, Brazil nuts and walnuts, roughly chopped
• 5½oz Sunbright dried apricots, quartered
• 7 oz softly date, quarted
• 1¾oz coconut oil
• 3 tbsp pure cocoa powder
• 3 tbsp mixed seeds, such as sunflower, pumpkin, sesame and flax

Directions

Line a 8 inch cake tin with cling film, leaving plenty overhanging the sides. Put the nuts in a food processor and blitz until finely chopped, but not ground to a powder – you want them to add a lovely crunch. Tip them into a bowl. Put the apricots and dates in the food processor and blend to a thick paste, but don’t let it get too smooth. Return the nuts to the food processor and add the coconut oil, cocoa powder and seeds. Blend until the mixture comes together. You may need to remove the lid and push the mixture down a couple of times with a spatula. Spread the paste over the base of the tin and smooth the surface. Bring the excess cling film up and over the mixture to cover completely. Put in the freezer for 30 minutes, or until solid. Remove the tray from the freezer and place it on a board. Cut it into small squares and transfer to a container with a lid. Interleave with sheets of baking paper so the bars don’t stick together and keep in the fridge.

Ingredients

• 17 oz Sunbright dried apricot, chopped
• Juice of 3 large lemons
• 53 oz sugar

Directions

Put the apricots in a large pan, add 50 fl oz  water, cover and leave overnight to soak. Next day, place a small plate in the fridge to chill. Put the apricots and water on the hob, then add the lemon juice and bring to the boil. Reduce the heat, then simmer for 30 mins or until the apricots are tender and starting to break up. Remove from the heat and add the sugar, stirring until it dissolves. Return to the heat and boil rapidly for 20 mins or until setting point is reached. To check this, remove the plate from the fridge, put a spoonful of jam onto the plate and pop it back in the fridge for a few mins – the jam should wrinkle when you push it with your finger. Carefully pour the jam into hot sterilised jars, top with a disc of wax paper or baking parchment, seal with a lid, then leave to cool and set. The jam will last for 6 months unopened in a cool, dark cupboard.

Ingredients

• 2 chicken breasts (9 oz each)
• 6 Sunbright dried apricots
• 1 cucumber
• 1 lettuce
• 1 rocket
• Chicken seasonings

For the Dressing

• 1 red chillies (hot or sweet)
• 1 tablespoonful soy sauce
• 3 tablespoonful lemon juice
• 1 shallot , finely chopped

Directions

Fry both sides of the chicken that you seasoned on all sides in a low-fat pan. Leave to rest while you prepare the salad. Rocket leaves and apricots, then cut into thick slices. Cut cucumber into diagonal slices. Separate the lettuce leaves, divide between 4 bowls, then scatter over the rocket. Slice chillies, then mix with the other dressing ingredients. Thinly slice the chicken and divide between bowls, with the cucumber and apricots. Drizzle over the dressing and serve.

Ingredients

• 2 tablespoonful  olive oil
• 2 tablespoonful  chopped parsley
• 2 tablespoonful  lemon juice
• 2 teaspoonful  lemon zest
• 1/2 teaspoonful salt
• 1/4 teaspoonful  cracked black pepper
• 1 (12 oz.) bulb fresh fennel, trimmed, thinly sliced,
• 1 cup Sunbright dried mandarin oranges
• 2 piece sliced radishes

Directions

In a serving bowl , mix olive oil, parsley, lemon juice, lemon zest, salt and cracked black pepper until blended. Add fennel, dried mandarin oranges and radishes. Toss until evenly coated. Serve immediately or refrigerate until ready to serve, tossing before serving.

Ingredients

• 1 cup cooked quinoa
• 2 cups kale or Spinach, chopped
• 1/2 cup Sunbright dried mandarin oranges
• 1/4 cup Sunbright dried sour cherry
• 2 green onions chopped
• 2 tablespoonful fresh parsley chopped
• 2 tablespoonful toasted sesame seeds
• 2 tablespoonful cashews

Salad Dressing

• Lemon juice
• Olive oil
• Salt

Directions

In a large bowl place quinoa, kale, Sunbright mandarin oranges, Sunbright sour cherries, green onions and parsley. Mix it with the sauce you prepared with lemon, olive oil and salt. Add sesame and cashew nuts on top. Serve at room temperature or chilled. Drizzle with additional dressing if desired.

Ingredients

• 1/4 cup uncooked oats
• 1/3 cup skim milk
• 1/4 cup yogurt
• 2 teaspoonful chia seeds
• 1 teaspoonful honey, optional
• ¼ cup Sunbright dried mandarin oranges

Directions

In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, honey. Put lid on jar and shake until well combined. Remove lid, add dried mandarin oranges and stir until mixed throughout. Return lid to jar and refrigerate overnight or up to 3 days. Eat chilled.

Ingredients

• 1 cup Sunbright dried strawberries
• 1 cup kefir
• 2 basil leaves
• 2 dates

Directions

Add the strawberries, kefir, basil leaves, dates to the blender container. Secure the lid and blend until smooth. Serve immediately.

Ingredients

• 1/2 cup Sunbright dried strawberries
• 3 cups flour
• 1 teaspoon baking powder
• 1 1/2 teaspoonful baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, (we’re going to melt it so any temperature is fine)
• 1 1/2 cup brown sugar
• 2 eggs
• 2 teaspoonful vanilla extract
• 8 ounces white chocolate chips

Directions

In a large bowl, mix together flour, baking powder, soda and salt. In medium saucepan, set over low heat, melt the butter. Remove from the heat and whisk in the sugar. Next add the eggs and vanilla. Set aside for 5 minutes to cool. Pour into the dry ingredients and mix until combined. Lastly, fold in the freeze-dried strawberries and white chocolate chips. Cover with plastic wrap or a towel and transfer to the fridge to chill for 1 hour. Preheat oven to 350F. Scoop out 1 1/2-inch balls of dough and roll them between your palms; place them onto a parchment-lined baking sheet spacing them 3 inches apart. Bake for 8 to 10 min, until lightly golden brown.

Ingredients

• 1/2 cup chopped Sunbright dried sour cherries
• 1 cup + 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 6 ounces bittersweet chocolate
• 1/2 cup unsalted butter
• 3/4 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract

Directions

Preheat oven to 350°. Grease an 8-inch square baking ovenware. Toss chopped sour cherries in 1 tablespoon flour. In a separate bowl, whisk together 1 cup flour and salt. Set both aside. After the butter melts, add the chocolate and stir unti the latter has melted and the mixture is smooth. In a large bowl, beat sugar, eggs, and vanilla until smooth. Add the chocolate mixture and mix until combined. Gradually add flour to the mixture and then add the sour cherries and stir them. Spread batter evenly in prepared ovenware. Bake for 30 minutes. Cool completely in ovenware before cutting them into slices

Ingredients

• 8 oz long-grain rice
• 2 tablespoonful  butter
• 6 oz Sunbright dried cherries
• 1 teaspoonful sugar
• 1 teaspoonful  fennel seeds
• 1 pint water
• ½ teaspoonful salt

Directions

Wash the rice, rinse and drain well. Melt the butter in a deep pan. Add the sour cherries and the sugar, and cook for 2-3 minutes, stirring them carefully. Stir in the fennel seeds and rice, and cover with the water. Add the salt and bring the liquid to the boil for 1-2 minutes. Reduce the heat and simmer, uncovered, until almost all of the water has been absorbed by the rice. Remove the pan from the heat, cover with a clean dish towel, press the lid down firmly on top and let it steam for about 15-20 minutes. Fluff it up with fork, and serve with grilled or roasted chicken or meat.

Ingredients

• 8 oz Sunbright dried sour  cherries
• 8 fl oz cold water
• 6 oz sugar
• 1 tablespoonful icing sugar
• 8-10 slices stale White bread, crusts removed

Directions

Preheat oven 400 F. Put the Sunbright sour cherries, sugar and water in a pan and bring to the boil, stirring all the time. Reduce the heat and simmer gently for 10 minutes. Drain the sour cherries over another pan to collect the syrup and put it aside. Heat the syrup in the pan and sift in the icing sugar. Stir until the liquid begins to thicken. Leave to cool. Bake the slices of bread lightly in the oven. Place a few in the bottom of a flan dish, and pour over some of the syrup followed by a layer of sour cherries. Layer it up in this way, finishing with sour cherries on the top. Cook the pudding in the oven for 15-20 minutes, then leave it to cool. Chill and serve with cream.