Food & Recipes
  A big thank you to Julie Harrington, RD, CPC of Living Plate for hosting our Gluten Free Cooking Classes in Chester and Shrewsbury in honor of Celiac Awareness Month. Julie did a phenomenal job as always, and the recipes were outrageously good!   Weren't able to attend? You're in luck! We have the recipes and cooking demos for you right here:  Orange Wild Blueberry Quinoa Bowl With Cardamom: Zucchini Bread Green Smoothie INGREDIENTS:
  • 1/2 cup quinoa, [yields 1 cup cooked], or use leftovers!
  • 1 cup unsweetened vanilla almond milk
  • 2 oranges, segmented
  • 1 cup frozen wild blueberries
  • 1/4 cup unsweetened shredded coconut
  • 1/4 tsp ground cardamom
  • 1/8 tsp ground nutmeg
  1. Make quinoa according to directions: 1/2 cup quinoa:1 cup water.
  2. Segment orange.
  1. Place quinoa, milk, cardamom, and nutmeg in bowl. Stir to combine. Divide between 2 bowls.
  2. Add blueberries, coconut, and orange.
Cauliflower Rice Tabbouleh:Roasted Carrot and Parsnip Soup INGREDIENTS:
  • 1 head cauliflower, large
  • 1/4 cup fresh lemon juice
  • 2 tablespoons yellow miso paste
  • 2 tablespoons olive oil
  • 1 bunch scallions, minced
  • 1 bunch mint, minced
  • 1 bunch parsley, minced
  • 2 large seedless cucumbers, unpeeled and diced
  • 1 pint cherry tomatoes, halved
  • 1/4 cup pepitas [shelled pumpkin seeds]
  • Sea salt and black pepper to taste
  1. Prepare cauliflower rice: Grate raw cauliflower on box grater or chop into pieces and pulse in food processor [or you could buy it riced!]
  2. Steam cauliflower: Place in steamer basket over simmering water and steam for 2 minutes. DO NOT OVER COOK. You want it to have a slight "bite".
  3. Set aside to cool.
  1. Whisk together lemon juice, miso and olive oil.
  2. In a large bowl, toss together cauliflower, scallions, mint, parsley, cucumbers, and tomatoes.
  3. Drizzle with dressing, top with pumpkin seeds and season with salt and pepper to taste.
For more delicious recipes from Living Plate, visit: http://livingplate.com/recipes-index/