GreenChef Vanessa Sherwood | Cherry Cobbler with Vanilla Custard Cream

cherry cobbler vanessa01 GreenChef Vanessa Sherwood | Cherry Cobbler with Vanilla Custard Cream

Cherry Cobbler
with Vanilla Custard Cream (raw)

Something happens when you freeze fruit and then defrost it. It actually gives the fruit sort of a ‘cooked’ texture. That’s what makes this cherry cobbler recipe work so well. You could use fresh fruit; it just wouldn’t mimic a traditional cooked cobbler as well. Plus, you’d have to pit all those cherries, adding a lot of time to the process. I take help where I can get it, and buying frozen cherries for this dish is one short cut I gladly take.

You can experiment using different kinds of fruit but I love cherries. When they are in season, I gorge on them like the witches of Eastwick.

For the Cobbler:

3-10 oz. Bags frozen cherries, thawed and drained

1/4 Cup Pitted Medjool Dates soaked for 10 min.

1 Teaspoon Lemon Juice

A Dash Cinnamon

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Pink Cherry Raspberry Shake

shake 01 Pink Cherry Raspberry Shake

Cherry-Raspberry Shake (raw)

Giving a recipe for a shake is kind of odd for me, because I usually just throw in whatever frozen fruit I have with whatever creamy base I have and add a squirt of agave and a dash of vanilla etc. My shakes don’t vary that much. I would like to try new flavors and combinations though. This one has cherries, raspberries and banana in cashew milk.

Raspberry Acai Shake:

1 1/2 Cup Cashew Milk (or 1 whole young coconut)

1 Cup Frozen Raspberries

1 Cup Frozen Cherries

1 Banana (Frozen or Fresh)

2-3 TB Agave (to taste)

1 Tsp. Vanilla Extract

Squeeze of Lime Juice

Pinch of Sea Salt

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