Cherries are one of my favorite fruits! During the summer months I try my hardest to squeeze them in as much as possible because I know they will vanish from my grocery stores shelves just as quickly as they arrived.
Cherries are a must for anyone suffering from arthritis because they contain high levels of anthocyanins and bioflavonoids both of which help to prevent and relieve arthritis pain by reducing inflammation in the body. They are also super high in flavonoids, which are important for eliminating oxidative stress. Did you know that cherries could also help you get a better nights sleep? Cherries are rich in melatonin, which is an antioxidant that has been shown to improve your body’s natural circadian rhythms helping you to sleep better. Nosh on cherries when you are in need of a midnight snack!
This entree is perfect for a summer party and can easily be modified once cherries go out of season. You can’t go wrong with the sliders even all by themselves. Enjoy!
- 1 lb grass fed beef
- ¼ cup copped kale either fresh or frozen
- 2 cloves of garlic
- 1 Tbsp grade B maple syrup
- 1 yellow onion
- 10 chopped cherries
- 1 Tbsp avocado, olive or coconut oil
- In a bowl combine beef, kale and garlic.
- Mix well and form 8 consistently sized patties.
- Slice onion and add it to a pan with oil.
- Saute about 3 min and maple syrup.
- Cook until onion caramelizes and turns brown.
- While onion cooks grill or bake meat until it reaches a temp of 150 degrees.
- Grill or bake until meat reaches a temp of 160 degrees.
- Chop cherries.
- To plate top sliders (2 each plate) with onions and cherries.
- the sliders use chopped fresh or frozen kale and mix with 1 clove of garlic and beef. Form into small patties and grill or bake at 425 until slightly browned. For the onion slice a medium size yellow onion and toss with a bit of avocado oil. Sauté in a pan until slightly brown and then add a small amount of grade B maple syrup. Continue to cook until fully caramelized and set aside. To assemble take a slider and add the caramelized onions to the top and then finish with a few chopped fresh cherries. For the sweet potato cut into round slides but don't cut all the way through. Drizzle avocado oil over the top and sprinkle with celtic sea salt. Bake at 450 for 20-30 min or until edges start to brown. Cooking it this ways makes the edges super crisp.