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Rosy Granola

Serves 14


    This unique grain-free granola is paleo, vegan, and free of refined sugars. For a quick and simple breakfast, try serving this sprinkled over yogurt and garnished with fresh seasonal strawberries.   


    Rosy Granola


    1 cup (250 mL) raw almonds, roughly chopped

    1 cup (250 mL) raw cashews, roughly chopped

    1 cup (250 mL) raw pumpkin seeds

    2 Tbsp (30 mL) ground flaxseed

    1 1/2 cups (350 mL) unsweetened coconut flakes

    1/2 tsp (2 mL) ground cardamom

    1/2 tsp (2 mL) sea salt

    2 Tbsp (30 mL) coconut oil, melted

    1/4 cup (60 mL) maple syrup 

    1/2 tsp (2 mL) rose water

    1/3 cup (80 mL) dried rose petals


    Per serving:

    • calories261
    • protein7g
    • fat22g
      • saturated fat7g
      • trans fat0g
    • carbohydrates14g
      • sugars5g
      • fibre4g
    • sodium <90mg



    Preheat oven to 325 F (160 C). Line large rimmed baking sheet with parchment paper and set aside.

    In large bowl, stir together almonds, cashews, pumpkin seeds, ground flaxseed, coconut flakes, ground cardamom, and salt. 

    In small bowl or pouring container, whisk together coconut oil, maple syrup, and rose water. Pour this mixture over nut mixture and stir together until well combined. 

    Spread granola mixture into single layer on prepared baking sheet. Bake for 15 minutes, gently stir with heatproof spatula, rotate pan, and return to oven until granola is golden brown and fragrant, about another 

    12 to 15 minutes. Place baking sheet on cooling rack and allow granola to cool to room temperature. Granola will harden as it cools. Once cooled, stir in rose petals and store in airtight container for up to 1 month.


    Look for dried rose petals at a Persian grocery store or online. You can also make your own dried rose petals by leaving unsprayed rose petals to dry completely in a sunny spot on a parchment-lined baking sheet for a few days.



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    Roasted Artichokes with Serrano Ham and Marcona Almonds

    Roasted Artichokes with Serrano Ham and Marcona Almonds

    Artichokes can be somewhat intimidating. But once you’ve made your way past its spiky exterior and removed the thistlelike choke, there lies a tender heart with a sweet flavour. The meaty bases of artichoke leaves are also edible and make perfect dipping vehicles to scoop up sauce or, in this case, a stuffing with just a touch of Spanish serrano ham and Marcona almonds. Artichokes take a bit of care to prepare—and to eat—but they present a wonderful opportunity to slow down and savour flavourful ingredients. Don’t be afraid to use your hands! How to clean an artichoke Fill a bowl large enough to accommodate artichokes with water. Cut a lemon in half, squeeze the juice into water, and drop lemon halves into water. Cut a second lemon in half and set it aside. You’ll use this to brush the artichoke as you trim it to prevent the blackening that occurs as the artichoke is exposed to oxygen. You can also rub your hands with lemon, which will stop your hands from blackening. Wash and dry your artichoke. Remove tough leaves around the base of the stem by pulling them away from the body of the artichoke, rubbing artichoke with lemon as you do so. With serrated knife, cut through artichoke crosswise, about 1 in (2.5 cm) from the top. Rub exposed part with lemon. With kitchen shears, remove spiky tips of remaining outer leaves. Use peeler to remove small leaves near the stem and the tough outer layer of the stem. Rub peeled stem with lemon. Using serrated knife once more, cut through artichoke lengthwise, severing the bulb and stem. Again, rub all exposed parts with lemon. Use small paring knife to cut around the spiky, hairlike choke and then use spoon to scoop it out. Rinse artichoke quickly under water and then place in bowl of lemon water while you prepare the remaining artichoke.