Tandoori Mapled Almonds


Earlier this week as we "officially" transitioned into summer, I was thinking about satiating and healthy snacks to pack for long drives and day trips, something to stash in my purse for when I'm out and about or a nice bite to bring out for a gourmet picnic spread.

Always thinking about flavour, I selected Arvinda's Tandoori Masala because it pairs nicely with maple syrup. Whether on vegetables, tofu, paneer or salmon, Arvinda's Tandoori Masala makes a wonderful glazy marinade when mixed with maple syrup. And with Canada Day weekend upon us I'm definitely thinking 'everything maple'! 

You can also set these out in a small bowls when entertaining as a side nibbler alongside drinks on the patio. They go terribly well with a cold drink, maybe because they hit the notes of sweet, spicy and salty all in one bite. I suggest making one batch of cashews and one batch of almonds, just to mix up the textures.

I made a triple batch of these Tandoori Mapled Almonds. Store in an airtight container.  


Method of Preparation:

1) Preheat oven to 250F.

2) In a heavy bottom skillet, heat almonds on medium heat for a few minutes until gently toasted. Remove and set aside.

2) In the same skillet add pure maple syrup and blend in ARVINDA'S TANDOORI MASALA. Fold in almonds and sprinkle on tamari. Mix. 

3) Place coated almonds on a baking sheet and toast in oven for 15 minutes. Remove and cool before serving.


1 CUP raw almonds (or raw cashews)
2 TBSP. pure maple syrup
1/2 TSP.

Happy Canada Day!

Maple Rooibos Chai Latte

Do you love Chai but want it without the caffeine? Try making Masala Chai with a rooibos tea (it’s really a tisane, not a tea). Milder than a black tea and having no bitterness, rooibos makes the perfect caffeine-free Masala Chai — when boiled together, the spices can really be appreciated.

With the added health benefit of a dose of antioxidants, Rooibos Chai can be enjoyed at all times of the day and is suitable for both children and pregnant women (check with your doctor to be sure). Light and aromatic, it pairs nicely with a chocolatey decadent dessert.


Method of Preparation: 

1) In a pot, bring water to a boil. Add tea bags and ARVINDA'S CHAI MASALA. Steep by boiling for 3-5 minutes. Strain into two mugs or tea cups.

2) Using a milk frother, make milk frothy and spoon over Chai. Sweeten with maple syrup. Serves 2.

2 CUPS cold filtered water
3 rooibos tea bags
1 CUP milk
maple syrup, to sweeten