1. CHERRY PISTACHIO PARFAIT By Chef Sherene Chou
YIELD
1 serving
INGREDIENTS
¼ cup + 2 Tablespoons American pistachios, chopped
¼ cup vanilla granola or your favorite granola
1/4 cup cherries, pitted and halved
½ cup coconut yogurt, unsweetened
- INSTRUCTIONS
Layer 2 tablespoons of the pistachios at the bottom of a glass or jar. - Then add half of the granola, cherries and yogurt.
- Repeat one more time with the remaining ingredients.
- Top with crushed pistachios and enjoy!
2. ROOT VEGETABLE SALAD WITH PISTACHIOS By Chef Sherene Chou
YIELD
4 servings
INGREDIENTS
DRESSING INGREDIENTS
2 tablespoons orange juice
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon maple syrup
½ teaspoon salt
¼ teaspoon ground pepper
SALAD INGREDIENTS
2 carrots, peeled
2 Persian cucumbers, peeled
½ beet, peeled
¼ cup plant-based feta cheese, crumbled
= cup American pistachios, chopped
=cup fresh mint, chopped
- INSTRUCTIONS
Whisk together orange juice, lemon juice, olive oil, maple syrup, salt and pepper in a large mixing bowl. - With a vegetable peeler, peel carrots, cucumbers, beet into ribbons. Add to the mixing bowl with dressing and toss. Let the vegetables marinate for 10-15 minutes.
- Mix in feta cheese, pistachios and mint then serve. Drizzle any remaining dressing on top.
3. PISTACHIO STRAWBERRY YOGURT BARK By Chef Sherene Chou
YIELD
8 servings
INGREDIENTS
1 1/2 cups unsweetened coconut yogurt
1 tablespoons maple syrup
1/4 teaspoon vanilla extract
1/4 cup American pistachios, chopped
1/2 cup freeze-dried strawberries, roughly chopped
- INSTRUCTIONS
In a medium mixing bowl, add yogurt, maple syrup, and vanilla then mix until combined. - Pour on a 12 x 8 baking sheet lined with parchment paper. Spread out evenly. Yogurt mixture should be about 1/2 inch thick.
- Top with chopped pistachios and freeze-dried strawberries and gently press them into the yogurt.
- Place in the freezer for two hours until frozen solid. Chop into pieces and serve.
Store remaining pieces in an airtight container in the freezer.
