Granola, with a [ BY ALISON MALONE EATHORNE ]
hen it comes to breakfast, few foods satisfy like a bowl of crunchy, hearty granola. Richmond- based company Nature’s Path Organic Foods has answered the call with the addition of three
new premium granolas to its Love Crunch line: Apple Crumble (with pecans, green apples, fiber-rich chia and cinnamon); Car- rot Cake (with raisins, pecans, yogurt, carrots and pineapple); and Aloha Blend (with coconut, white chocolate chunks and pineapple). Te line was created when company founder Arran Stephens’s son Arjan Stephens and his wife asked that guests do- nate to their communities instead of giving the couple wedding gifts. Nature’s Path responded by creating Dark Chocolate & Red Berries—a blend of strawberries, raspberries, flax granola, coconut and dark chocolate—and donating a portion of the proceeds to charity. One year after the launch of Love Crunch, Nature’s Path continues to spread the love by giving one bag of granola (or equivalent cash) to food banks across North America for every bag sold (up to $1 million annually). Te Love Crunch granolas are Canada and USDA certified organic, packed with whole grains, contain no cholesterol or trans fats, and are low in sodium—so you can feel good buying and eating them.
Tai Mango
Salad:
One whole green mango, sliced ¼ cup cilantro
One stem spring onion, sliced ¼ red onion, sliced Ten to fifteen roasted cashew nuts Five peeled tiger prawns, boiled
Dressing:
1 ½ tsp lemon or lime juice One tsp fish sauce One tbsp sugar
Mix the fish sauce, lemon or lime juice and sugar together in a bowl until the sugar has melted.
Place the sliced mango in another bowl with cilantro, spring onion, red onion, cashew nuts and prawns. Top the salad with the dress- ing and mix together to serve.
W conscience FLAVOUR
Recipe courtesy of Grace Rerksuttisiridach, owner and executive chef of Simply Tai Restaurant
Salad 66 VANCOUVER VIEW April 2012
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