Makhana Bites topped on tomato soup

Healthy Tomato and Black Pepper Makhana Soup

We're SOUPer excited to share this healthy comfort food recipe with you that will fill you up and give you a little crunch of our Carnival Pepper Makhanas! This soup is perfect for week night dinners and is as nutritious and healthy as much as it is delicious. 

Recipe for making Healthy Tomato and Makhana soup
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Sweet & Tangy Makhana

Easy Makhana Chivda

Snack on this super easy Makhana Chivda and sip on a hot cup of chai for a cozy winter afternoon! Makhana are packed with nutrition and fibre that can keep you full while providing your body with nourishment. 
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Chewy Ginger Bread

Chewy Blueberry Gingerbread Cookies

Prep Time: 30 minutes (+ 1 hour chilling time)
Cook Time: 30 minutes
Portions: 20


  • 3 cups all-purpose flour 
  • 2 teaspoons ground ginger
  • 1⁄2 cup unsweetened dried blueberries
  • 1 teaspoon ground cinnamon 
  • 1 teaspoon baking soda 
  • 1⁄2 teaspoon salt 
  • 1⁄4 teaspoon ground cloves 
  • 1⁄2 cup unsalted butter, at room temperature 
  • 1⁄2 cup brown sugar 
  • 1 egg 
  • 1⁄2 cup molasses 

Blueberry Frosting

  • 2 pasteurized egg whites
  • 1⁄4 teaspoon cream of tartar
  • 1⁄4 teaspoon salt
  • 2 3⁄4 cups sifted powdered sugar
  • 1⁄4 cup puréed fresh blueberries
  • 1 teaspoon vanilla extract
  • 1⁄4 cup unsweetened dried blueberries


Chewy Blueberry Gingerbread Cookies

  1. Whisk together flour, ginger, cinnamon, baking soda, salt, and cloves; set aside. Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in the egg. Beat in molasses until smooth.  
  2. Beat in flour mixture on low speed just until mixed; mix in dried blueberries. Divide dough in half and wrap each piece in plastic wrap; refrigerate for at least 1 hour or overnight.
  3. Preheat oven to 350°F. On a lightly floured work surface, roll out the dough, one portion at a time, to 1/4-inch thickness.
  4. Using floured 3-inch cookie cutters, cut out cookies, rerolling scraps to make 20 cookies. Using a spatula, transfer to parchment paper-lined baking sheets, about 1 inch apart.
  5. Bake in batches, rotating pans halfway through, for 10 to 12 minutes or until cookies are firm and lightly golden around edges. Let cool slightly on a baking sheet; transfer to rack and let cool completely.

Blueberry Frosting

  1. Using an electric mixer on low speed, beat egg whites, cream of tartar, and salt until light and foamy. Increase speed to high; beat until soft peaks start to form. 
  2. Reduce speed to low; gradually beat in icing sugar.  
  3. Increase speed to high; beat in puréed fresh blueberries and vanilla until smooth and spreadable (thicken with more icing sugar or thin with water if needed). Cover with plastic wrap until ready to use. Spread or pipe icing onto cookies; decorate with dried blueberries. 



  • For holiday cookies, roll out the dough and cut out using a snowflake cookie cutter. 

About This Recipe

These soft, chewy Blueberry Gingerbread cookies are fun to make, fun to decorate and the most fun to eat. The cookies themselves are packed with zesty flavor from ingredients like dried blueberries, ginger, cinnamon and cloves, and the icing adds a sweet, extra-festive boost of blue. Add even more flair by using your favorite holiday cookie cutters, and decorate with – what else – dried blueberries for that finishing touch.

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Walnut & Cucumber Dip

Frosted Blueberry Snack Mix

Prep Time: 10 minutes
Cook Time: 5 minutes
Portions: 36

About This Recipe

Blueberry Frosted Snack Mix is a fruity twist on a beloved favorite – quick to make, quick to disappear. Just toss dried blueberries, pretzels, peanuts and mixed cereal with melted white chocolate, then spread out on tray and dust with icing sugar. Once it hardens, you have a tasty treat to stash for snacking – or you can package in festive cellophane bags to share as an edible gift. (Or do both, and everyone wins!)


  • 2 cups mini pretzels
  • 2 cups wheat cereal squares
  • 2 cups Cheerio's cereal
  • 1 cup unsweetened dried blueberries
  • 1 cup lightly salted peanuts
  • 1 cup white chocolate chips, melted
  • 1⁄2 cup powdered sugar



  1. In a large bowl, toss together pretzels, wheat cereal squares, cereal O’s, dried blueberries, and peanuts. Drizzle with chocolate; toss until well coated. Spread mixture in a single layer on parchment paper–lined pan. Dust with icing sugar.
  2. Let stand until chocolate is set and hardened. Break into clusters to serve or pack in holiday gift bags. 


  • Substitute popcorn for cereal if desired.
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Blueberry Corn Bites

Blueberry Candy Corn Treats

Prep Time: 1 hour
Cook Time: 10 minutes
Portions: 16

No tricks here, just Blueberry Candy Corn Treats! These crispy rice treats are studded with dried blueberries and cut into classic candy corn shapes. Blueberry simple syrup naturally colors (and flavors) five shades of blueberry icing to create a unique candy corn look. These treats are a perfect way to add a boost of blue to your spooky Halloween spread!


Blueberry Crispy Treats

  • ¼ cup butter
  • 6 cups mini marshmallows
  • 1 ½ cups dried blueberries
  • 6 cups crispy rice cereal

Blueberry Syrup for Icing

  • 1 cup blueberries
  • 1⁄3 cup sugar
  • 1⁄2 cup water

Blueberry Icing & Assembly

  • 3 cups powdered sugar, divided
  • 1⁄4 cup + 1 teaspoon milk, divided


Blueberry Crispy Treats

  1. Line a 9 x 13-inch baking dish with parchment paper and set aside.
  2. Add butter, marshmallows, and dried blueberries to a large pot or Dutch oven. Heat over medium-high heat, stirring continuously until marshmallows and butter are melted.
  3. Turn off heat and add crispy rice cereal and stir until evenly coated. Turn out mixture into the prepared pan.
  4. Place another piece of parchment paper over top of mixture and press out evenly into the pan. Place in refrigerator to cool, about 10 minutes. Once cool, cut crispy treats into triangles and use your fingers to round out the corners and set aside on a wire rack. You can also use a candy corn-shaped cookie cutter to cut out crispy rice treats.

Blueberry Syrup for Icing

  1. Place blueberries, sugar, and water in a small saucepan and smash with a potato masher. Heat on medium-high heat and stir until sugar is dissolved.
  2. Bring a boil and boil for 2 minutes. Turn off heat and allow to cool for about 10 minutes.
  3. Strain mixture with a fine mesh strainer and reserve syrup to make the blueberry icing. Discard skins.

Blueberry Icing & Assembly

  1. Lightest shade (candy corn tops): Mix 1 cup powdered sugar, 2 teaspoons prepared blueberry syrup, and 2 tablespoons + 1 teaspoon milk in a small bowl and set aside.
  2. Lighter shade (candy corn base): Mix ½ cup powdered sugar, 2 teaspoons prepared blueberry syrup, 3 teaspoons milk in a small bowl and set aside.
  3. Light shade (candy corn base): Mix ½ cup powdered sugar, 3 teaspoons prepared blueberry syrup, 2 teaspoons milk in a small bowl and set aside.
  4. Darker shade (candy corn base): Mix ½ cup powdered sugar, 4 teaspoons of prepared blueberry syrup, 1 teaspoon milk in a small bowl and set aside.
  5. Darkest shade (candy corn base): Mix ½ cup powdered sugar, 5 teaspoons of prepared blueberry syrup in a small bowl and set aside.
  6. Dip or spoon the tops of each candy corn crispy treat in the lightest shade of the blueberry mixture and allow to dry on a wire rack.
  7. Dip or spoon the bases of four treats each into each shade of icing. Allow to dry on a wire rack and drizzle with extra icing for decoration, if desired.
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Blueberry Pie

Ginger ‘n’ Spice Bubbling Blueberry Pie

Let’s be honest: the best conversation happens around a pie. Especially a blueberry pie! Head over to our website to find the perfect pie for your feast (and many other sweet and savoury ways to add a boost of blue to your holiday plans)!   

Servings: 8 Prep

Time: 1 hr 15

Cook Time: 1 hr 8



  • 2 1⁄2 cups all-purpose flour
  • 1⁄2 teaspoon salt
  • 10 tablespoons cold unsalted butter, cubed (1⁄4 inch thick cubes)
  • 1⁄2 cup chilled all-vegetable shortening Filling
  • 4 1⁄2 cups fresh blueberries (room temperature)
  • 1 tablespoon fresh lemon juice
  • 3⁄4 cup granulated sugar
  • 1⁄4 cup instant or quick-cooking tapioca-ground *
  • 2 tablespoons finely minced crystallized ginger
  • 3 1⁄2 tablespoons ice water
  • 1⁄2 tablespoon fresh lemon juice
  • 1 egg white, whisked to foamy (divided use)
  • 3⁄4 teaspoon ground cinnamon
  • 1⁄8 scant teaspoon ground allspice
  • 2 tablespoons melted butter
  • 3 tablespoons orange marmalade
  • 1⁄2 tablespoon raw turbinado cane sugar


  1. Crust
    • Combine lemon juice and ice water and set it aside.
    • In a medium bowl, whisk flour and salt.
    • Cut in butter and shortening with a pastry blender until a coarse meal forms.
    • Sprinkle half the water/ lemon mix over the flour mixture; toss with a fork.
    • Add the remaining half and knead it until the dough begins to form.
    • Divide the dough in half and flatten it into 1/2-inch-thick discs.
    • Wrap each disc in plastic wrap. Chill for 30 minutes.
  2. Filling

    In a large bowl, toss blueberries with lemon juice. In a separate medium-sized bowl, stir sugar, tapioca, ginger, cinnamon and all spices together until combined. Gently fold in blueberries until well-coated. Melt butter, stir in marmalade and fold it into the blueberry mixture. Let set.

  3. Pie Assembly
    • Heat the oven to 425°F. Line a baking sheet with parchment paper.
    • On a lightly floured surface, roll one chilled dough disc into a 13-inch circle.
    • Fit dough on a 9-inch pie plate. Trim overhang to 3/4-inch of edge.
    • Brush egg white on the bottom and sides of the dough. Reserve the remaining egg white.
    • Set the lined plate in the freezer.
    • Roll the second chilled disc on a lightly floured surface into a 13-inch circle, then cut into 1-inch-wide strips with a pastry wheel.
    • Retrieve the pie plate and pour in the filling, mounding slightly toward the centre.
    • Weave strips of dough over the filling to form a lattice top. Seal, trim and crimp the edges.
    • Brush reserved egg white over the dough. Sprinkle evenly with sugar.
    • Set the pie on a lined sheet and bake for 18 minutes at 425°F.
    • Reduce heat to 375°F. Bake for 50 minutes or until the pie is bubbling.
    • Cool on a wire rack. Top with vanilla ice cream.

Note: You can fine grind the tapioca in a coffee grinder.

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Blueberry White Hot Chocolate

Blueberry White Hot Chocolate

Blueberry White Hot Chocolate is the perfect way to warm up those chilly winter days – or air-conditioned summer nights! This creamy, indulgent treat blends the sweet-tart flavors of blueberries, honey and vanilla with smooth, rich white chocolate. Make your own whipped cream if you’re feeling fancy, or top with store-bought to enjoy that much faster. Hint: dairy-milk alternatives such as oat or almond milk are equally delicious!
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Pumpkin Blueberry Smoothie

Blueberry Pumpkin Smoothie

If you think you’ve tried all the blueberry recipes out there, think again. Picking up a package of blueberries can be a fun adventure – they taste great, they’re delightfully versatile, and it doesn’t take a master chef to create mouthwatering ways to eat them. There’s no wrong way to cook with blueberries! Ready to explore?
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Healthy Cranberry Bites

Recipe: Cranberry Oats Power Bites

If snack times has you reaching for unhealthy options, these dried cranberry power bites are the perfect nutritious snack alternative for you. Cranberries are an immunity booster which when combined with oats, flax seeds, creamy peanut butter and other healthy ingredients, become a full power package that keeps you full while being tasty and flavourful.
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Dates Ladoo

Recipe: Date Ladoos (Ganesh Chaturthi Special)

Festive season brings with it so much joy, blessings, and the company of family and friends. It also brings the promise of great food! This year, for Ganesh Chaturthi treat Lord Ganesh and your guests to this decadent yet healthy date and dry fruit ladoo! Easy to make and fuss free, this recipe is a sure winner for your festive table. 
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Recipe: Warm Walnut Toffee

All you need on a cold wet rainy day is the comfort of caramel and the sweetness of freshly roasted warm Walnut Toffee. Sit back relax and enjoy the rains with a hot cup of coffee and walnut toffee. Add some caramel nuttiness to your salads or toss them straight into your mouth. Crunch. Crunch. The finished product is delicious!
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Pomogranate Garnished On Toasts

Recipe: Pomegranate Pistachio Crostini

Looking for a healthy recipe to serve at your brunch or dinner party? We’re here with a unique crostini recipe that combines the nutty, savoury flavors of pistachios with the sweet fruitiness of pomegranate. Try this delicious Pomegranate Pistachio Crostini made with Carnival Iranian Pistachios that will bring a pop of colours and flavours to your brunch table!
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