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For foodies, there’s nothing like cracking open a new cookbook and noting what recipes to try first. We’re also recipe and food photography lovers, but there’s times when you try a dish at a party or event and decide that it simply MUST be recreated at home.

This describes me last week following an invite to a VIP Glam party hosted by Vancouver’s Vital Wellness Group on West 4th Avenue. In case you’ve not yet heard of Vital Health, they’re a shared care clinic with most services covered under both MSP and extended care coverage plans.

Registered psychologist-turned-cookbook-author Dr. Theresa Nicassio also happens to be a certified gourmet raw food chef, nutrition educator and integrative energy healer.

Her book YUM: Plant-Based Recipes For a Gluten-Free Diet contains over 180 recipes that are not only easy to make but are also suitable for diabetic and gluten-intolerant lifestyles. Imagine heart-healthy recipes that are free of gluten, sugar, dairy, eggs and potatoes. Leaving some of those ingredients off the table might sound limiting or tasteless, but these dishes are anything BUT.

Theresa adds colourful personal stories, tips, garden photos and an informative guide to working with special ingredients, diets and food allergies. You’ll also learn how to create a more sustainable kitchen.

There’s a lot in here so make sure to plan some quality reading time outside the kitchen too! From bevvies to decadent desserts, it’s all here.

So back to my story. At the party, a version of Theresa’s Nori Rice Paper Wraps made the rounds and I enjoyed them more and more each time they came around on the platter. They’re light due to the use of rice paper and nori (seaweed paper) yet don’t fall apart, making them ideal for packing into lunch boxes and for travelling. The modified version below was served at the party.

Theresa’s 2015 Gourmand World Cookbook Award-winning book is available via Amazon in both hardcover and Kindle editions. Upcoming appearances include the Celebrity Cooking Stage at the Vancouver Wellness Show over Valentine’s Day weekend and the Fraser Valley Food Show & Gluten-Free Living Show on April 1 in Abbotsford.

Here’s to a healthy, delicious, gourmet, PLANT-BASED lifestyle!

Nori Rice Paper Wraps

– 1 round rice paper sheet
– 1 nori sheet (raw or roasted)

Filling Ingredients
– 1 cup loosely-packed spring mix baby leafy greens
– 2 tablespoons julienned or shredded carrots
– 1/3 to 1/2 peeled avocado, sliced lengthwise
– 1 to 3 teaspoons rice vinegar, to taste
– 1 to 2 teaspoons gluten-free tamari, or to taste

Directions
Wet the rice paper with water and place on a plate or large cutting board. Place a nori sheet on top of the wet rice paper and gently press it onto the rice paper to fuse together.

Drizzle vinegar and tamari evenly over the greens, then add the carrots and avocado slices (don’t overfill and be sure not to place filling along the outer edges of the nori). Wrap one corner tightly over top of the center mixture and fold the edges in on top of the first fold before finishing by snugly rolling up the wrap (the more snugly these are rolled, the better they hold together).

If the nori doesn’t seal, lightly dab with water and then press closed. Serve immediately or take as a wonderful on-the-go, fresh and satisfying meal.

To serve as bite-sized appetizers that are reminiscent of sushi avocado rolls, carefully slice each wrap into ¾” wide rounds. These cut rolls are best enjoyed immediately or within two hours of preparing.

Theresa even recommends taking the nori and rice paper on the road, adding fresh veggies, salad or leftovers and making a wrap in your hotel room!