Ontario’s cherry season typically runs in June/July for about 3 weeks. We’re nearing its end so I’ve been eating them for breakfast, tossing them in salads and topping off my desserts with them. They also pair deliciously with homemade raw granola aka rawnola. To keep the granola raw, you can dehydrate it at 105 degrees Fahrenheit for about 12 hours. If you don’t have a dehydrator, you can alternatively make the rawnola in your oven if you can set it to a lower temperature.The first step in this recipe recommends soaking your sunflower seeds and pumpkin seeds for about 8 hours. The reason we soak our seeds is to remove their enzyme inhibitors and allow them to become activated, living foods. Soaking the seeds also makes them easier to digest and increases their level of nutrients available. You can snack on the rawnola by itself, add it to your breakfast parfaits, desserts and whatever else your heart desires!