I am thrilled to share that the anti-inflammatory miso curried quinoa and zucchini tortillas were a hit at the Home Show Culinary Stage! I even ran out of samples at the food demonstration! It was a nerve-wracking and exhilarating experience getting on stage to cook in front of strangers, but the crowd was very interactive and enthusiastic, which put me at ease.
At the end of the presentation a woman battling both multiple sclerosis and cancer came up to me with tears welling in her eyes. She proceeded to tell me just how important the work I’m doing is for people like her struggling with an autoimmune condition and chronic inflammation. She told me “The world needs more people like you”. Hearing those few words made all the hard work and dedication to preparing this presentation completely worth it and validated my mission. I am writing this blog and working as a holistic health coach because I want to serve as an inspiration and support for people on their journey to wellness. To know that I could inspire that woman with just my one presentation fills me with such excitement of the possible impact I could have when I actually work one-on-one with my future coaching clients.
My heart is happy.
Check out below some snapshots from the event!
The delicious and healthy ingredients
The star of the dish : Turmeric Root!
Working alongside the amazing Chef Paulette Bilsky
Anti- Inflammatory Miso Curried Quinoa served in a Gluten Free Zucchini Tortilla
Want to try your hand at these delicious and healthy recipes?! Please see my Anti-inflammatory miso curried quinoa blog post and the Zucchini Tortilla recipe below!
Gluten-Free Zucchini Soft Tortilla Shells*
Yield: 8 (5-inch) shells Prep Time: 20 minutes Cook Time: 45 minutes
Ingredients:
4 cups zucchini, coarsely grated
1 large egg
1/2 cup Parmesan cheese, grated
1/2 cup Gluten-free rolled oats, processed into fine flour
1/2 teaspoon freshly grated black pepper
1/4 teaspoon kosher or sea salt
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
Directions:
1.Pre-heat oven to 450 degrees F and lightly oil a baking sheet. If too much oil is added the shells will not be crispy.
2. Remove as much moisture as you can from the grated zucchini by squeezing out the water.
3. Add zucchini to large bowl and mix in remainder of the ingredients. Scoop about ¼ cup of mixture and press down on baking sheet into a thin circle, about 5” wide. Repeat for remainder of mixture.
4.Bake shells for about 10 minutes and them flip them. Return to the oven for another 10-15 minutes, or until the shells look “crisp’’ and brown around the edges. You can bake the shells for a few minutes longer for a more charred texture and flavor. Be careful to not bake too long or else the shells dry out and are hard to remove from the baking sheet. After the tortillas are cool, gently remove them from the sheet.
*recipe adapted from White On Rice Couple*
http://whiteonricecouple.com/recipes/zucchini-soft-taco-shells/
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