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Red Berry, Rose, and Almond Smoothie Bowl

Makes 2.


    Red Berry, Rose, and Almond Smoothie Bowl

    Snack smart on Valentine’s Day and whip up this wholesome smoothie bowl. Tart raspberries, sweet cherries, creamy almond butter, and floral rosewater taste like dessert, but deliver the goodness.



    Amp up the red colour in your smoothie by adding a grated red beet before blending.


    Red Berry, Rose, and Almond Smoothie Bowl


    • 1 cup (250 mL) unsweetened almond milk or whole milk
    • 1 cup (250 mL) frozen pitted cherries, plus more to garnish
    • 1/2 cup (125 mL) frozen raspberries, plus more to garnish
    • 1 banana, peeled, sliced, fresh or frozen, plus more to garnish
    • 2 Tbsp (30 mL) honey or maple syrup
    • 2 Tbsp (30 mL) almond butter
    • 1/8 tsp (0.5 mL) rosewater or vanilla extract
    • 2 Tbsp (30 mL) mixed seeds or chopped nuts (chia, hemp, almonds, etc.)
    • 1 pinch edible dried rose petals (optional)


    Per serving:

    • calories380
    • protein10g
    • fat18g
      • saturated fat4g
      • trans fat0g
    • carbohydrates50g
      • sugars27g
      • fibre10g
    • sodium59mg



    In blender, add milk, cherries, raspberries, banana, honey or maple syrup, almond butter, and rosewater or vanilla. Blend on high until smooth and creamy, about 30 seconds. Add to 2 bowls and decorate with seeds or nuts, rose petals (if using), and additional fruit.


    Like this recipe?

    This recipe is part of the Ravishing Red Beverages collection.



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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.