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.
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.
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.
Prepare the Fig Tahini dressing: Place all dressing ingredients in a high-speed blender and blend on high mode until smooth and creamy. Add water to thin the dressing, as necessary. Pour into a jar and set aside. Prepare the vegetarian chopped salad: Add all ingredients (except avocado to a large bowl. Gently toss to combine. Pour in the dressing and the avocado.
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.
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.
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.
Place the cabbage, celery, green onion, cashews, apricots, and cilantro leaves in a large bowl and set aside. Place the mayonesse, vinegar, honey, curry powder, and salt and pepper in a medium bowl and whisk to combine. Pour enough dressing to coat the cabbage and toss gently. Serve and enjoy!
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.
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.
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.
Add the strawberries, kefir, basil leaves, dates to the blender container. Secure the lid and blend until smooth. Serve immediately.
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.
Place all the ingredients in your food processor and blend until smooth. Chill for 1 hour and enjoy!
Preheat the oven to 300 degrees F. Line a baking paper and set aside. In a large bowl, toss together the oat flakes, rye flakes and brown sugar.
To a small saucepan, mix together the olive oil, honey, vanilla and salt. Cook over medium heat for about a minute, until the salt is dissolved and the oil looks glossy. In two batches, add the olive oil mixture to the flake mixture, tossing the granola each time to ensure it’s evenly distributed. Spread the granola onto the baking paper and bake for 20-25 minutes, tossing it once at the 10-minute mark. Remove from the oven and let it cool to room temperature. Toss it with the almond slivers and dried strawberries. Store in an airtight container for up to two weeks. Serve atop a bowl of yogurt and a drizzle of honey
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
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.
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.