I’m not sure if cherries are native to India, but I used some to make this chutney for our home school India fest. It was fantastic.
Black Cherry Chutney
Simmer in small saucepan until soft:
1.5 cups frozen organic black cherries (Costco)
1/2 cup pear butter
1/2 small onion, minced
1/4 cup water
1 tsp ginger powder
1 tsp cardamom powder
1/4 cup brown sugar or honey
1/8-1/4 tsp cayenne pepper (heat to taste)
When soft, mash cherries with a potato masher until blended in sauce. Add:
1/2 cup organic raisins
1/4 cup apple cider vinegar
Blend in until raisins have rehydrated. Pour into a jar a keep in the fridge. The natural pectins and chunks of fruit will give thick body without the addition of pectin or gelatin.
Whir in food processor until almost puréed:
2 cups frozen organic black cherries (Costco)
1/4 cup honey
1 tsp almond flavoring
In a large glass mixing bowl, whisk together:
2 cups SCD yogurt or kefir (24 hour=lactose free)
1/2 cup honey
1 cup coconut cream (or heavy whipping cream if you aren’t concerned about lactose)
1/4 cup flaxseed oil
Add cherry mixture, whisk until combined and pour into an ice cream maker.
The flaxseed oil may be omitted if you will be serving the ice cream immediately, but if you will be freezing it for later, the oil helps for scoop-ability; without it your ice cream will be hard as a rock!
Hot tea, Scrambled eggs and turkey sausage patties, grapefruit, applesauce crushers (TJs; bought at the pleading request of my four year old…it’s a big treat to ever get food in a package) Lunch
Veggie soup, hot dogs and ketchup (homemade(!) -recipe below) and mustard (Organicville brand has no sugar) or chicken salad (leftover from yesterday) Dinner
Pork loin cutlets with berry sauce, grilled pineapple without syrup, guac and bells (using bell pepper wedges like chips for eating guacamole), roasted onion, mushrooms, and tomatoes.
The pork loin with berries was outstanding with a little bit of gauc in each bite, and can you imagine how stunning those colors are together? Next time I will garnish the pork with the gauc as well as berries when I plate it. As my husband often reminds me: food is eaten first with the eyes.
Here’s a picture of gauc and bells.
Here’s a picture of the grilled pineapple slices and pork loin just being turned. Do you have a stovetop grilling pan? I love mine from Lodge!
2 cans (6 oz each) tomato paste
1 can water
4T apple cider vinegar
1tsp garlic powder
1tsp onion powder
Combine over low heat, stirring until smooth. This amount nearly filled my emptied squeezable ketchup bottle.
1.5 cups frozen berries: blueberries, raspberries, blackberries, strawberries, cranberries
1/2 cup diced pineapple (optional)
1/4 cup water
Simmer uncovered in small saucepan until thick sauce forms, approx 10 minutes, stirring occasionally.
We pick and freeze berries each summer from nearby brambles or berry farms for economical berries all year long. Ripe blackberries and blueberries are the sweetest, so I always include some in a compote, and add extra if using a tart berry like cranberry.
My son requested “apple pie” for his birthday cake this week. I felt that I could fake a single crust pie better than a two crust pie while using almond flour rather than real flour.
So it was going to be an apple tart, until the kids ate up all the apples the day before the birthday. So then it became a pear tart. We did have one half of an apple remaining, which took center stage, literally, in the center of the tart.
At this morphed stage of the birthday pie, I was thinking fondly of a spiced pear tart recipe from Healthy Bread in Five Minutes a Day, which is where my inspiration came from to make it upside down in a cast iron skillet.
Preheat oven to 350.
In a large, clean (no savory flavors left over…if unsure, scramble eggs in butter and remove…there shouldn’t be flavors left after that) cast iron skillet, melt and stir:
1/4 cup butter
1/4 cup honey
1/2 tsp. nutmeg
1/4 tsp. cloves
1/8 tsp. cardamom
1 tsp. orange zest (I didn’t have this, but I’m adding it here because I think it’d be great) 🙂
Stir this syrup while it bubbles, about 5 minutes. I had my 8 year old daughter stir this while I cored, pealed and sliced:
2 pears (about 12 slices for large pears)
Lay the pear slices in the syrup, in a circular fashion, starting in the center.
Let the pears cook in the spiced syrup for about 7 minutes, until soft, while you make the crust in the food processor:
2 cups almond flour
3 dashes cinnamon
2 Tb soft butter
1/2 tsp salt
1/2 tsp soda
Blend, then add:
1 tsp vanilla
1/3 cup honey
Blend just until smooth. Turn out onto greased parchment paper. Cover with seran and roll to a round the size of your iron skillet (just guesstimate the size), about 1/2 inch thick. Remove seran, turn off stovetop, and invert onto top of pears/syrup. Press down slightly until dough is touching pears all around.
It was at this point I wished I had greased the parchment before rolling out the dough. If you do, it may come off neatly at this point. Of course, it may also slip off while inverting it. Anyway, I baked it in the oven with the paper on top. After 15 minutes I pulled it from the oven and removed the paper. Only a little stuck, so not much harm done.
Allow it to cool on your stovetop or a cooling rack before inverting it onto a display plate.
This is quite sweet; we enjoyed it with dollops of smooth and tangy Creme Fraiche.
Heat oven to 350, and prepare 2 muffin tins (24 count) with greased paper liners (yes, greased).
Place in food processor:
2-3 very ripe bananas
4 cups almond flour (almond meal from Trader Joe’s works too, but is just a little more crumbly)
2 tsp. soda
3/4 tsp. fine sea salt
1/2 tsp. nutmeg
1/4 tsp. cloves
Process until bananas are incorporated, then add:
1 tsp. apple cider vinegar
4 large eggs
1/2 cup honey (can go up to 3/4 cup if you want sweeter)
Blend all ingredients until smooth. Don’t over-blend.
Ladle into greased muffin papers. Bake for about 20 minutes in 350 degree oven, or until beginning to brown, but firm in middle. Remove to wire racks. Allow to cool (ha, ha) before serving with butter. Yum!
Variations: zucchini is a great substitute for bananas in summertime when they are so plentiful. Add some cinnamon for flavor and 1 TB. coconut flour for texture/firmness. You may need to bake these in a slightly cooler oven for a little longer as the zucchini add more moisture to the batter.