Happy Canada Day!
To celebrate our amazing country this week, we have included some recipes that highlight meals and produce specific to Canada:
Raw Nanaimo Bars:
A Canadian favourite! You can get these sweet, chocolate, creamy bars at any bakery from the East to West coast.
For the first layer, combine ½ C almonds, ½ C walnuts, ½ C medjool dates, ½ C shredded coconut and ¼ C raw cacao powder in a food processor until all ingredients are incorporated. Pat this layer down flat in a small baking dish lined with parchment paper. Place in freezer.
For the second layer, combine ¼ C coconut oil, ½ C soaked cashews, 3 tbsp. maple syrup, ¼ C coconut cream (refrigerated first) and 1 tsp. pure vanilla extract in a food processor until smooth. Add on top of first layer and place back in freezer.
For the final layer, blend ½ C soaked cashews, ½ C cacao powder, 1/3 C coconut oil, ¼ C maple syrup until smooth. Layer this on the mixture and let freeze for 2-3 hours. Once firm, cut into individual squares and enjoy with a coffee!
Maple Roasted Nuts:
You can’t go to any grocery store in Canada without seeing shelves of maple syrup!
For this recipe, roast a mix of ½ C almonds and ½ C of pecans on a baking tray lined with parchment paper at 350 degrees for 5-7 minutes. Remove from tray and place into a mixing bowl, where you can coat them with organic maple syrup and cinnamon (to taste!). Place back on tray and bake for a remaining 15 minutes, and enjoy once cooled!
Garlic Parmesan Fiddleheads:
Ontario is known for having the largest harvest and distribution of these delicious ferns in the world!
To prepare, chop the curled shoots off of about 7-10 fiddlehead ferns and boil for a minimum of 10 minutes so that they are cleaned efficiently. In a pan at medium heat, add 1 tbsp. olive oil, 1 tbsp. grass fed butter, 1 small chopped shallot and 1-2 cloves of chopped garlic, and cook for about 3 minutes. Place fiddleheads into pan and cook for another 5 minutes or until browned. Top with parmesan cheese (to taste!) and enjoy as a side to any meal.
Blueberry Chia Pudding
In Canada, Nova Scotia, Quebec, PEI and New Brunswick are the top 4 provinces that grow and harvest wild blueberries. These delicious berries are packed with nutrients and antioxidants.
In a blender, add 1 ½ C of coconut milk, 1-2 tbsp. honey, 1 tsp. pure vanilla extract, ½ tbsp. lemon juice, a pinch of lemon zest, and ½ C fresh blueberries and blend until smooth. Pour into a medium sized mason jar, and add approximately 3-4 tbsp. of whole chia seeds, and stir into mix until all are dispersed. If you notice there are not enough in the mixture to fully disperse, add more to your discretion. Let sit in fridge overnight and enjoy for breakfast the following day!