Last minute gift? Healthy Starts Here

Looking for a last minute gift? Try Healthy Starts Here. That’s a fabulous new cook book from Mairlyn Smith. Who would think reading about healthy recipes would be so much fun! I’m giving a copy to a foodie friend along with a jar of Sweet and Spicy Walnuts, a great recipe from the book. Loaded with flavour, I’ve decided “cow-a-bunga” best describes these spicy nuts. To find out more about Mairlyn check out her website Thanks Mairlyn for permission to post this recipe!

Sweet and Spicy Walnuts

Makes 4 cups (1 L)
One serving =1/4 cup (60 mL)


¼ cup (60 mL) pure maple syrup
1 tbsp plus 2 tsp (25 mL) ground cumin
1 tbsp plus 2 tsp (25 mL) ground coriander
1 tbsp (15 mL) paprika
1 tsp (5 mL) cracked black pepper
1 tsp (5 mL) cinnamon
½ tsp (2.5 mL) cayenne
4 cups (1L) whole walnuts

1. Position a rack in the middle of the oven. Preheat the oven to 350ºF (180ºC). Line a    large rimmed baking sheet with parchment paper.
2. Whisk together the maple syrup, and all the spices in a large bowl until slightly thickened and well combined.
3. Add the walnuts and, using a rubber spatula, mix until the nuts are well coated with the maple syrup mixture. Pour the nuts out on to the prepared baking sheet, spreading them out in a single layer.
4. Roast in the oven until the nuts are dry and crispy looking, 14 to16 minutes. Check them halfway through cooking to see if they are overbrowning on the bottom. If they are, carefully pick up the edges of the parchment paper and roll the nuts around. If that sounds too weird or complicated, flip the nuts with a flipper and return the baking sheet to the oven.
5. Remove the nuts from the oven and let them cool completely on the baking sheet. They will crisp up as they cool. Toss to break up any nuts that stick together. These actually taste better the next day, after the flavours have melded together, but feel free to munch on a serving as soon as they’re cooled. (Store in an air tight container for 3 weeks.)

– Carol


2 thoughts on “Last minute gift? Healthy Starts Here

  1. There was an article in the December 23/11 Toronto Star about a Turnip Casserole submitted by Sue Robinson. Is it possible to get the actual recipe? I would love to try it. The article makes vague references to a little sugar, flour, baking powder and seasonings. I did email The Star (but not “The Dish” at the time but received no reply.
    Thank you,
    Linda Lugowy
    Tiny, ON

    • Hi Linda,

      Sorry for the delay in getting back to you — I’ve been under the weather. You would have to contact the Toronto Star directly about your recipe question. My suggestion is to send an email directly to the food editor, Jennifer Bain.

      Good luck!

      – Zannat

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