Recipes for The Wellness Show

Hey, everyone! I just wanted to share the two recipes I’ll be demonstrating for The Wellness Show this weekend. This event is taking place at the Vancouver Convention Centre, located at 999 Canada Place. It runs from Friday to Sunday, and it’s awesome, so you should be there!

I’ll be on the Healthy Families Cooking Stage on Saturday, February 13th at 3:00 making Raw, Nut-Free Bliss Balls. I’ll also be making Sprouted Endive Boats on the same stage on Sunday, February 14th (Happy Valentine’s Day!) at 3:00. Both recipe are from my recipe book, Vegetarian Comfort Foods.

Here are the full recipes:

Raw, Nut-Free Bliss Balls (vegan and gluten-free)

Makes approximately 36 balls   

The original name for this recipe was “Nut Balls,” but I got very made fun of for it. Bliss Balls sounds a little better, I guess. (Not as much fun, though.)

Ingredients

  • 2 cups pitted dates
  • ½ cup warm water
  • ¾ cup gluten-free rolled oats
  • ¼ cup sesame seeds
  • ¼ cup sunflower seeds
  • ¼ cup salted pumpkin seeds
  • ¼ cup raisins
  • ¼ cup hemp hearts
  • ½ cup unsweetened shredded coconut OR chia seeds

Method

Mix all ingredients except for coconut together in food processor, until well combined. Form into balls, roll in coconut or chia seeds, and place on parchment paper or in mini-muffin cups as you go. Store in mini-muffin cups in an air-tight container, in the refrigerator for up to 2 weeks.

Sprouted Endive Boats (vegan and gluten-free)

Makes approximately 16

These cute little two-biters are super nutritious and look cool plated. They have tons of flavor, with the benefit of being wholesome and vegan. (My kinda tapa.) Note: sometimes it’s hard to find endive spears, so ask around.

Ingredients

  • 2 mushrooms
  • 1 red bell pepper
  • ½ zucchini
  • 1 carrot, julienned
  • 1 cup sprouted beans
  • ¼ cup water
  • 2 tbsp. gluten-free tamari
  • 2 endive spears

Method

  1. Clean the veggies, and throw the mushrooms, pepper, and zucchini in a food processor. Process until piece are small, but not quite minced. Set aside.
  2. Peel the carrot and set aside. Peel layers off endive spears, and arrange on platter so the cavity is face-up, resembling boats. Set aside.
  3. Place ¼ cup of water in skillet and heat to medium. Once simmering, add processed veggies (not the carrots) and sprouted beans, and sauté for 2 minutes to soften, slightly.
  4. Remove from heat and drain any remaining water. Add tamari to the heated mixture, toss to coat, and scoop into endive cavities. Garnish with 2-3 strips of carrot, and serve.

Hope to see you all at The Wellness Show! xo

 

1 reply

Trackbacks & Pingbacks

  1. […] niche. In fact, our managing editor, Jennifer Browne, will be offering vegan and gluten-free recipe demos at the healthy family cooking stage on both Saturday and Sunday at […]

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *