Cinnamon Apple Ginger Granola

I adore granola for breakfast, especially paired with homemade nut or seed milk. If you make a big batch over the weekend it leads to a quick and easy breakfast option throughout the week. I would recommend doubling (or even tripling the recipe) if you want to have leftovers, especially if you are feeding multiple people. If nuts are not an option for you, feel free to swap the walnuts for pumpkin or sunflower seeds. Enjoy! Cinnamon Apple Ginger Granola Ingredients 2½ cups rolled oats 3/4 cup walnuts, roughly chopped ¼ cup maple syrup ¼ cup coconut sugar 3 tbsp avocado oil 1 tsp vanilla extract 1 Tbsp fresh grated ginger ½ tsp cinnamon ¼ tsp sea salt ¼ cup dried cranberries ¼ cup dried apples Directions Preheat the oven to 350°F. In a large bowl, stir together the rolled oats and walnuts. In a second bowl, whisk together maple…

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Peach Parfait

This peach parfait is very simple to put together and makes an excellent breakfast or snack option. I prefer to buy (or make) plain yogurt myself, rather than buying pre-sweetened options. Silk Unsweetened Cultured Coconut is my favourite in-store option, although I love how easy it is to make your own coconut & probiotic version. Flavour wise the jury was out, one of my daughters loved the taste of the homemade version, my other daughter preferred store bought. I would like to play around with the coconut and probiotics I am using, to see if that makes a difference as I would love to create something that works for everyone. Store bought options are fine, but it doesn't get any better than a recipe that contains all of two ingredients. Fermented foods are excellent for digestive health, and peaches contain a host of different benefits, including Vitamin C and Vitamin…

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Blueberry Scones

August is a lovely month to visit the farmer's market, there is an abundance of local produce on offer, including blueberries! These small blue powerhouses pack in a lot of flavour, are anti-inflammatory and contain high levels of antioxidants. One of the phytonutrients blueberries contains is resveratrol, which is found in high levels in grapes and has received a lot of coverage over the past few years in articles promoting the benefits of wine consumption. It appears that blueberries are beneficial for those of us who decide not to imbibe but still want to reap the benefits. The World's Healthiest Foods also points out that blueberries are low on the glycemic index and also contain fibre, a very good combination when it comes to regulating blood sugar levels. I'm a big fan of Dr. Michael Gregor and his NutritionFacts.org website. He has a page featuring a series of short and…

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Rose, Rhubarb and Strawberry Compote

This spring I find myself gravitating to all things rose. When it comes to baking and beverages, I use rosewater. As a word to the wise, it's very potent and I have found that a little bit goes a long way; I don't know about you, but I am not a fan of feeling like I am eating perfume! Rosewater is a lovely addition to homemade lemonade, if I am making a big pitcher I usually add about 1 tsp of rosewater or orange blossom water to jazz it up a bit. This compote makes excellent use of fresh spring produce, like rhubarb and strawberries, but you can mix the fruit around, to fit the season you are in. I haven't tried it yet, but I suspect a blueberry maple version of this recipe would be lovely, with orange blossom water, instead of rosewater. I found my rosewater in a…

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Strawberry Shortcake Quick Oats

I love oatmeal in the morning, whether it is warm in the winter or prepared as an overnight oat or quick oat variation in warmer weather. I love to mix up the ingredients I use, whether it's chocolate & chaga, blueberry and lemon, or in this case, Strawberry Shortcake! I love oatmeal in the morning, whether it is warm in the winter or prepared as an overnight oat or quick oat variation in warmer weather. I love to mix up the ingredients I use, whether it's chocolate & chaga, blueberry and lemon, or in this case, Strawberry Shortcake!

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Dandy Little Dandelion

Like most people, I was never a huge fan of dandelions. I considered them to be an insidious weed, to be purged whenever possible. A couple of years ago I was driving with my kids and we passed a big field of bright yellow dandelions. My daughter looked at the field and commented that the flowers were beautiful. This opened up my perspective, and for the first time I actually looked at the dandelions as something other than a nuisance. I began to appreciate them for the bright, cheerful flowers that they are. 

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