3 Amazing Recipes Using Okanagan Cherries

Recipes and photos LINDSAY YOUNG | Eat Young Nutrition

It’s cherry season in the Okanagan!

Late June marks the unofficial start of the fruit season in the Okanagan valley, because it’s when the region’s first fruit - cherries - are ready to be picked. Head to your local farmer’s market this week and grab some of these delicious staples of the summer.

Then try one of these three amazing Okanagan cherry recipes, shared to us by Kelowna-based holistic nutritionist (and amazing food photographer) Lindsay Young. Give them all a try, and tag Lindsay and us in a photo to let us know what you think!




  • 2 cups pitted fresh cherries

  • 8 basil leaves, finely chopped

  • 1 tbsp honey or maple syrup (optional)

  • 1 tsp lemon juice

  • 3 tbsp chia seeds


In a saucepan, cook the cherries over medium heat for 10 minutes, stirring frequently. Stir in lemon juice and basil.

Add this mixture to a food processor and puree for 1 minute, or longer, depending on how smooth you want your jam.

Transfer back to saucepan and stir in honey and chia seeds. Stir to mix, then let sit away from heat for 5 minutes. Chia will begin to gelatinize and thicken the jam. Taste and adjust sweetener or lemon.

Keep in a glass jar in the fridge for 2-3 weeks.


with lemon dressing



Lemon Dressing

  • 1/3 cup extra virgin olive oil

  • 2 tbsp apple cider vinegar

  • Juice of half a large lemon

  • 1 tbsp dijon mustard

  • 2 cloves garlic, minced

  • 1 tsp dried oregano

  • 1/2 tsp sea salt

  • Pepper to taste


  • 1 cup uncooked buckwheat (makes 2 1/2 cups cooked)

  • 1 cup loosely packed baby kale

  • 1 cup cherries, pitted and halved

  • 2 carrots, chopped

  • 2 small cucumbers, chopped

  • 1/2 cup raw almonds, sliced


Cook buckwheat by adding 2 cups of water and 1 cup rinsed buckwheat into a saucepan. Bring to a boil then reduce heat, cover and simmer for 10 minutes. Rinse excess water from the buckwheat and then douse cold water over top, allowing it to strain through a colander. Set aside.

Prepare the dressing by adding all ingredients to a bowl and whisking until well combined. Pour this over the cooked buckwheat in a large bowl.

Prepare cherries and vegetables, then add these to the buckwheat and mix thoroughly with a spatula. Add almonds.

Let this sit in the fridge for 1-2 hours to chill, then serve cold.


Gluten-free + sugar-free, with a dairy-free option


Makes: 2 cups or 2 bowls’ worth

Time: 5 minutes


  • 2 frozen bananas

  • 1 cup frozen cherries, pitted

  • 1/3 cup kefir *

Optional: add or substitute steamed then frozen veggies such as sweet potato, cauliflower or



In a high speed blender add the kefir first. Then, add frozen banana, chopped as much as possible. Add frozen cherries next. Blend, scraping down the sides often. Mixture will begin to melt as you blend, becoming easier. Blend until very creamy and scoop into two bowls.

If you wish to keep for later, scoop into a glass container and keep in the freezer. Remove 20 minutes before serving.

Recipe Notes

For a dairy-free alternative, substitute kefir for coconut or soy yoghurt. Alternatively, use dairy free milk – using a milk will provide no source of probiotics, however.


Lindsay is an Okanagan-based RHN (registered holistic nutritionist) and the owner of Eat Young Nutrition. She specializes in digestive and hormone health. Along with nutrition consulting, she has crafted a niche in functional food recipe creation. She aims to educate people on the functional properties of whole foods and their applications in the diet. Reach out to her via one of the channels below!

✉️: lindsay@eatyoungnutrition.com 💻: eatyoungnutrition.com
F: @eatyoungnutrition I: @eatyoungnutrition


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