Below are some delicious sampling of the inspiring, and mouth watering cooking demonstrations shared at the Specialty Food Expo:
When you’re gluten-free, a full stomach sometimes means an empty wallet, but it doesn’t have to. In this session, made possible by Udi’s and Glutino, gluten-free blogger and penny-pinching celiac, Kait McNamee, will teach you tips and tricks for a cheaper gluten-free food plan. With meal suggestions that are $3 or less per serving, Kait will provide a few creative recipes, a bunch of ideas, from the Nature’s Path Cooking Stage.
Desiree Nielsen, Registered Dietitian, host of Urban Vegetarian and Author of Un-Junk Your Diet, for a look at mindful eating. She will lead you through a mindful eating exercise to help you break the cycle of mindless snacking and will demonstrate an easy and delicious green smoothie using Qi’a Superseed Cereal by Nature’s Path, from the Nature’s Path Cooking Stage.
Christine Beard, Executive Pastry Chef with the Pacific Institute of Culinary Arts, as she shares her strategies and tips on gluten free baking. With real life experience and knowledge, Christine will help make gluten free baking easy, delicious and fun, from the Nature’s Path Cooking Stage.
Andrea Potter, Founder of Rooted Nutrition and Culinary Nutrition Instructor, as she discusses the benefits of fermented foods for gut health. Andrea will share some tips for fermenting foods at home and how the fermentation process can help with sensitive stomachs, from the Nature’s Path Cooking Stage.
Carolyn Ketchum, cookbook author, as she shares tips for cooking meals that are nutritious, low carb, and gluten free. Discover how specialized diets can be fun an delicious for gluten free and carbohydrate sensitive individuals. This presentation was made possible by Swerve Sweeteners, from the Nature’s Path Cooking Stage.
Savory or sweet, swirl buns are a quick and easy way to add bread back into your baking repertoire. Lisa Skelton of Smallflower Bakeshop as she demonstrates how a good base recipe and a few tips and tricks can turn ordinary into Artisan. Watch Lisa create cinnamon buns and spinach tomato feta rolls in less than 30 minutes. Learn ingredient ratios, handling tips and other easy ideas to make mouths go ‘wow’ and make your breads look as good as they taste, from the Nature’s Path Cooking Stage.
Silvia will be demonstrating Otimo Brazillian Cheese Puff’s new line of naturally gluten-free dry mixes based on a traditional recipe from Brazil called “pão de queijo” (cheese puff or cheese bread). Silvia will demo gluten free as well as dairy free options and teaching how to use the dry-mixes for pastries,crepes, waffles, pancakes, wraps, pizza dough and much more.