Puffed Quinoa Squares


6 Cups puffed quinoa (plain, cocoa or 1/2 and 1/2)

1 pkg Fireside Marshmallows (250g)

1/4 cup of butter


1. Greece 9 x 13 x 2 inch pan

2. In a large saucepan melt butter over low heat.  Add marshmallows and stir until completely melted.

3. Remove from heat

4. Add the quinoa puffs and stir until coated.

5. Transfer mixture to the pan and shape with a wooden spoon.   Cool, cut to desired size and serve.

Broccoli Salad


1 bunch broccoli

1/2 cup crumbled feta cheese

1/2 cup chopped roasted almonds

1/2 cup raisins


2 tbsp olive oil

2 tbsp wine vinegar

2 tsp Dijon mustard

1 clove garlic, minced

1/4 tsp sea salt

1/4 tsp pepper


1. Cut broccoli into florets, peel and cut broccoli stems, set aside.

2. Boil water, add broccoli and broccoli stems. Boil until broccoli turns bright green and still crisp, remove from hot water into colander. Quickly blanch with cold water to stop further cooking.

3. Place blanched broccoli in a paper towel lined bowl to absorb extra moisture.

4. Combine dressing ingredients.

5. In large bowl combine broccoli, feta, chopped almonds, raisins and dressing. Mix well, refrigerate.


Roasted Tamari Almonds


– 2 cups raw almonds

– 2-3 tbsp Tamari sauce

1. Preheat oven to 350

2. Place almonds on parchment lined cookie sheet.

3. Roast in oven for 15-20 min until fragrant and the almonds make a crackling sound.

4. Transfer roasted almonds to a pot, add Tamari sauce, stir until almonds are evenly coated.

5. Transfer coated almonds back to cookie sheet and let stand until cool, approx 30 minutes.

Quinoa Salad recipe

–        Boil quinoa (quinoa to water ratio is 1:1

–        1 broccoli head

–        ½ cup raisins

–        ½ cup cranberries

–        4 full tablespoons of blue cheese dressing (dressing is optional)

–        ½ cup of goat cheese

–        1 teaspoon of olive oil

Preparing Quinoa

Add 2 cups of water to 2 cups of quinoa in a rice cooker

Add 1 teaspoon of olive oil, stir then cook

Let prepared quinoa cool

Once cool, add to the rest of the ingredients in the salad bowl, stir, then serve

Arugula Pesto

Makes 1 heaping cup


• 2 cups of packed Arugula leaves , stems removed

• ½ cup of shelled walnuts

• ½ cup fresh Parmesan cheese

• ½ cup extra virgin olive oil

• 6 garlic cloves . unpeeled

• ½ garlic clove peeled and minced

• ½ teaspoon of salt


• Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from pan, cool, and remove skins.

• Toast Nuts in pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavour.

• Food processor method (fast way): Combine the arugula , salt, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor and put into bowl. Stir in Parmesan cheese.

• Mortar and pestle method (traditional way): Combine the nuts, salt, and garlic in a mortar. With the pestle, grind until smooth. Add cheese and olive oil, grind again till smooth. Finely chop the arugula and add it to the mortar. Grind up with the other ingredients until smooth.

• Serve with pasta over freshly roasted potatoes, or as a sauce for pizza.

Goat’s Cheese Kisses

Makes about 2 dozen pieces

Active Time: 35 Minutes

Total Time: 35 minutes


• 3 tablespoons Hazelnuts (¾ ounce), finely chopped

• 6 ounces of creamy goats cheese

• 6 dried apricots, or dried figs, each cut into quarters


Line plate or small tray with wax paper. Place nuts in a shallow dish. Scoop a heaping ½ teaspoon goat cheese and press a piece of dried apricot or (fig) into the center. Wrap the cheese around the dried fruit to form a ball. Roll the ball in the chopped nuts to create a crust : set on plate or tray. Repeat with remaining goat cheese, dried fruits and nuts.

Quinoa Salad with Dried Cranberries and Apricots


• 3/4 cup (175 mL) quinoa

• 1/3 cup (75 mL) dried cranberries

• 1/3 cup (75 mL) chopped dried apricots

• 6 green onions, chopped

• 1/4 tsp (1 mL) each salt and pepper

Citrus Ginger Vinaigrette:

• 1 tbsp (15 mL) grated orange zest

• 2 tbsp (30 mL) fresh orange juice

• 2 tbsp (30 mL) fresh lemon juice

• 1 tsp (5 mL) grated fresh ginger

• 1/4 cup (60 mL) extra-virgin olive oil

• Pinch each – salt and pepper


Using fine-mesh sieve, rinse quinoa well (if the quinoa isn’t pre-rinsed). In small saucepan, combine quinoa with 1-1/2 cups/375 mL water; bring to a boil. Reduce heat, cover and simmer until quinoa is translucent and all of the water has been absorbed, about 18 minutes. Remove pan from heat; with fork, fluff quinoa. Gently stir in cranberries, apricots, onions, salt and pepper. Let cool for 20 minutes; cover with plastic wrap and refrigerate for 1 hour or up to 24 hours. For the vinaigrette, whisk together orange zest, orange juice, lemon juice and ginger. In thin steady stream, gradually whisk in oil. Whisk in salt and pepper. Gently toss salad with vinaigrette until well coated.


You can substitute dried blueberries for the dried cranberries.

Spiced Hazelnut Hummus

• 1 can cannellini white beans, drained

• 1/2 can garbanzo beans, drained

• 1/4 cup hazelnut oil (you can also olive oil – but the hazelnut flavor won’t be as intense)

• 1/2 cup hazelnuts

• 1/4 tsp cinnamon

• 1/4 tsp nutmeg

dash of cayenne

• 1-2 tbsp maple syrup (depending how sweet you want it)

• 1 tsp truffle salt (to taste)

• 2 tbsp tahini

• 2-3 tbsp lemon juice*


Blend until smooth. Add hazelnuts into the blend last. Add more oil for a more decadent dip. For best “hummus textured” results use speed blender. Serve warmed. Drizzle hazelnut oil over top. Garnish with spice, pepper and hazelnuts.


* If you want more of a tangy hummus dip, add in a few more splashes of acid (either cider vinegar, orange juice or lemon juice).

Sweet Potato Salad with Cranberries and Pecans

Makes: 4 servings

Active time: 15 minutes

Total time: 50 minutes


• 4 pounds sweet potatoes (about 2 or 3 large), peeled and cut into 3/4-inch cubes

• 1/2 cup mayonnaise

• 2 teaspoons curry powder

• 1 teaspoon coarse-ground mustard

• 2 green onions, sliced

• 1 cup dried cranberries

• ½ cup roughly chopped pecans, lightly toasted

• Salt and pepper to taste


Preheat the oven to 350 degrees and lightly grease a baking sheet. Place the cubed sweet potatoes on the sheet and bake until cooked but firm, about 35-40 minutes. In a large bowl, whisk together the mayonnaise, curry powder and mustard. Stir in the green onions, cranberries, pecans and cooked sweet potatoes. Adjust seasonings and add salt and pepper to taste. Chill for at least three hours before serving.


You can add 1 tablespoon of brown sugar, but I find it’s plenty sweet with the sweet potatoes and cranberries.

Ginger-Glazed Figs & Yams

Makes: 6 servings

Active time: 20 minutes

Total time: 2 hours


• 1 1/2 pounds yams (about 3 medium)

• 1 cup (4 oz.) thinly sliced Calimyrna or Mission Figs

• 3 tablespoons butter or margarine

• 1 1/2 teaspoons grated fresh gingerroot or 1 teaspoon ground ginger

• 1/3 cup packed brown sugar

• 1 1/2 teaspoons lemon juice

• 1/4 teaspoon salt

• 1/8 teaspoon pepper


Heat oven to 375°F. Peel yams and cut into 1/2-inch thick slices. In large saucepan fitted with a steamer basket, bring 2 inches of water to a boil. Add yams and cover. Cook until just tender when pierced with a knife, about 8 minutes. In shallow, greased 1 or 1 1/2-quart baking dish, arrange yams, slightly overlapping, and top with figs. (Recipe can be made one day in advance up to this point.) Melt butter in small saucepan over low heat. Stir in ginger and heat about 1 minute. Add brown sugar and stir until dissolved; add lemon juice, salt and pepper. Pour mixture evenly over yams and figs and bake until the yams are lightly glazed on top, about 15 minutes.

Flourless Honey-Almond Cake (Gluten-Free)

Makes: 10 servings

Active time: 20 minutes

Total time: 2 hours


• 1 ½ cups whole almonds, toasted

• 4 large eggs, at room temperature

• ½ cup honey

• 1 teaspoon vanilla extract

• ½ teaspoon baking soda

• ½ teaspoon salt


• 2 tablespoons honey

• ¼ cup sliced almonds, toasted


• Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and spray the paper.

• Process whole almonds in a food processor or blender until finely ground (you will have about 13/4 cups ground). Beat 4 egg yolks, 1/2 cup honey, vanilla, baking soda and salt in a large mixing bowl with an electric mixer (or use a paddle attachment on a stand mixer) on medium speed until well combined. Add the ground almonds and beat on low until combined.

• Beat 4 egg whites in another large bowl with the electric mixer (use clean beaters on a hand-held mixer or the whisk attachment on a stand mixer) on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes (depending on the type of mixer). Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.

• Bake the cake until golden brown and a skewer inserted into the center comes out clean, about 28 minutes. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool completely.

• If desired, remove the cake from the pan bottom by gently sliding a large, wide spatula between the cake and the parchment paper. Carefully transfer the cake to a serving platter. To serve, drizzle the top of the cake with honey and sprinkle with sliced almonds.


• Make Ahead Tip: Store the cooled cake airtight at room temperature for up to 1 day. Drizzle with honey and sprinkle with almonds just before serving. Equipment: 9-inch springform pan, parchment paper.

• To toast whole almonds, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. (Note: Eggs must be at room temperature for the proteins to unwind enough to support the cake’s crumb. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes before using.

Orange-Scented Green Beans with Toasted Almonds

Makes: 4 servings, 1 cup each

Active time: 15 minutes

Total time: 15 minutes


• 1 pound greens beans, trimmed and washed

• 1 teaspoon extra virgin olive oil

• ½ teaspoon freshly grated orange zest

• ¼ teaspoon salt

• Freshly ground pepper, to taste

• ¼ cup sliced almonds, toasted


Place a steamer in a large saucepan, add 1 inch of water and bring to a boil. Put green beans in the basket and steam until tender, about 6 minutes. Toss the green beans in a large bowl with oil, orange zest, salt, pepper and almonds.


To toast the almonds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned.

More delicious recipes and health facts: Please visit these helpful sites

For more recipes and additional information about the health benefits, origins and fascinating history of nature’s Fruits and Nuts, please visit these sites. You won’t be disappointed.

• California Almond Board: http://www.almonds.com/

• California Walnut Board: http://www.walnuts.org/

• Georgia Pecans; http://www.georgiapecans.org/

• Oregon Hazelnuts: http://www.oregonhazelnuts.org/

• Diamond Nuts of California: http://www.diamondnuts.com/

(Compass Food Sales is the Canadian distributor for Diamond Brand nuts.)

• California Raisin Board: http://calraisins.org/

• California Dried Plums: http://www.californiadriedplums.org/

• California Figs: http://www.californiafigs.com/

• CMC The Cranberry Marketing Committee: http://www.uscranberries.com/