At the June Café – Jane got attendees to help her prepare 20 different Gluten-free & Vegan recipes including breakfast, lunch dinner, snacks, deserts, and coffee/coffee creamer alternatives.
Mary-Ann attended and was thrilled to not have to cook the yummy concoctions herself (as she does with all food demonstrations). She was able to enjoy watching others prepare dishes and mingle with the crowd. After the feast began Mary-Ann opened up the floor to a question and answer time. Topics ranged from health issues such as constipation, to hot flashes, to the latest super drink to cure all cures. Everyone ate for at least two people, gained new insights into many of the popular health trends and thier individual issues, and thoroughly enjoyed themselves. Thank you
The Vegan/Gluten-Free Menu we sampled was as follows:
(Reminder - Step 1 - Begin ALL meals with something Raw before any Cooked food)
Breakfast
- Puffed Rice w/banana milk
- French Toast w/ Maple Syrup
- Homestyle Potatoes
- Fruit Smoothie
- Bowl of Fruit topped w/nuts
- Roma Coffee (Roasted Barley Grains (the one thing that does contain Gluten))
- Cashew Nut Coffee Creamer
Lunch/Dinner
- Pasta Salad
- Lettuce Wraps - fillings of choice: corn, red/yellow/orange peppers, diced tomatoes, Homestyle Potatoes
- Sauces/Dips - Baked Bean dip, Pesto sauce, Red Pepper mayonaise sauce, Avocado dip, & Hummus
- Brown Rice Tortilla Crisps (used to dip in sauces)
- Veggie Tray - Carrot Sticks w/olive oil & MaryAnn's Seasoning Salts, Sliced Red Peppers & Cucumbers (used to dip in sauces)
- Steamed Artichokes
- Baked Mushrooms
- Veganaise Dressing (dipping sauce for artichokes & mushrooms)
Dessert/Snacks/Drinks
- Popcorn topped w/ olive oil, MaryAnns Salts & Nutritional Yeast
- Oskri Bars
- Lara Bars
- Pistachio Ice Cream
- Mango Ice Cream
- Date Balls
- Natural Way Sangria
- Natural Way Lemonade
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