Cherry, Pistachio and Balsamic Honey Yogurt

Cherry, pistachio and balsamic honey yogurt

Today, I want to share some exciting news: FoodieCrush Magazine’s summer issue is here! Created by my talented friend Heidi, FoodieCrush is a stunning, free online magazine that “loves food bloggers, their recipes and photography.”

Heidi is an experienced art director, instructor, and longtime food magazine lover turned avid food blog reader. She decided to celebrate food blogging and all that goes into it by starting FoodieCrush, both the magazine and her frequently updated blog by the same name. She’s kind of my hero… and mentor, and friend. She’s the best.

Whole Foodies feature in FoodieCrush Magazine

When Heidi asked me to help her with a feature concept that came to be after a nice, long chat on Skype, I happily obliged. The feature, called Whole Foodies, highlights seven of my favorite whole food bloggers (and myself) who have backgrounds in art and design: Ashley of Not Without Salt, David and Luise of Green Kitchen Stories, Jeanine of Love and Lemons, Kelsey and Shaun of Happyolks, Sara and Hugh of Sprouted Kitchen, Melissa of The Fauxmartha and Sarah of My New Roots.

Each contributed a recipe and shared details about their artistic backgrounds to demonstrate “how artsy food bloggers have created a tempting new look for some of nature’s simplest foods.” In other words, these bloggers use their talents to inspire and encourage readers to eat healthy foods like kale and quinoa—a noble undertaking in a world where fast food joints and fad diets seem to proliferate daily.

FoodieCrush Magazine featuring Cookie and Kate

I contributed a simple dessert of vanilla bean Greek yogurt topped with balsamic honey sauce (also seen on my strawberry basil panini), fresh cherries and toasted pistachios. Strawberries would be a fine substitute for the cherries, and I suspect those toppings would be even better on vanilla bean ice cream. Who wants to find out for me?!

To find my recipe as well as delicious salads, wraps, tacos and treats, be sure to check out pages 35 to 52 in FoodieCrush Magazine’s summer issue. I bet you won’t be able to resist poring over every other beautiful page, too.

Last but not least, don’t forget to click over to the other bloggers’ websites. If you like my recipes, I am certain you will love theirs. Many thanks to the participating bloggers for being a delight to work with and for making my job easy. We couldn’t have made this happen without you!

Comments

  1. says

    What a pretty spread! This looks delicious, and I love your vintage spoons! Can’t go wrong with pistachio and cherry. I like adding a little fennel pollen into the mix too.

  2. says

    How neat! I cheered a little when I saw you. That’s a little dorky, I know, but I did. And yay for all of the other “Whole Foodies.” I was super excited about that section in this issue. And your honey yogurt is beautiful. I don’t know how you managed to make something like that pretty, but you did. Nice job. :)

  3. says

    Loved your feature in the magazine, you did a really great job and definitely had me drooling over all the delicious whole food dishes!

  4. says

    Oh Kate, this is looking absolutely sensational! I suspect this would make an ultra fantastic breakfast if I’m feeling fancy one day this week.

  5. Maria says

    Kate, I love this feature! And Foodie Crush is such a beautiful magazine. I have to try this recipe because it looks delicious.

  6. says

    I’m sure I have said this before but your website is so beautiful. And this dish looks amazing. Congratulations on being in Foodie Crush–that is so cool! :)

  7. says

    What an interesting flavor combination! I can’t wait to try it out- it sounds pretty delicious though, and looks fantastic and delightfully fancy!

    xo Kayla

  8. says

    I can’t wait to dig in to the magazine! I am so inspired by all of the healthy food bloggers out there who have made kale look prettier than buttercream. Can’t wait to try your recipe – I pretty much can’t get my hands off cherries at this time of year. xo

  9. says

    A local ice cream ship has a strawberry ice cream with basalmic-honey swirl, so I can imagine how good it would be in yogurt. Looks beautiful, too!

  10. says

    Okay, Kate. I just made this and am eating it as I type. SO good. I bought some cherry infused balsamic at Cherry Republic in Glen Arbor, MI a few weekends ago and so I used that. Also made homemade yogurt for the first time in years! Will be posting the pic and your recipe if that’s okay–will link everyone to your blog. I wasn’t 100% sure if I was going to like the balsamic/yogurt combo but it is so good. Anyone sitting out there thinking about making this should turn that thought into action! Thanks, Kate!

  11. says

    Yummmm I am totally making this. Maybe I will swap macadamia nuts for the pistacchios since I have those on hand (and macadamia nuts taste, to me, like pistacchios but more buttery?)

    Thanks, Kate!

  12. says

    Those pictures are incredible! I made the sauce the other day and then blogged about it- giving you credit, of course! It’s amazing on everything. The flavors mingle so nicely! It’s so nice to find another Kate who bakes (and is vegetarian, too!).

    -Kate

  13. Monika says

    I just discovered your food blog and, specifically, this exquisite recipe. Both have made my day! Any thoughts about the best type of balsamic to use for this sauce? I have read that a relatively young balsamic works well for sauces. Would you agree? Thanks so much!

    • says

      Hi Monika, I’m happy you found my blog! I am not a vinegar expert but I don’t think you need a high-end, aged balsamic here. I think I used Spectrum brand for the reduction, and it turned out marvelously!

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