The Wellness Show February 2 and 3, 2019

The Wellness Show opens its doors from 10 am to 7 pm on Saturday, February 2, and 10 am to 6 pm on Sunday, February 3, at the Vancouver Convention Centre West. Tickets are $14.50 General Admission, $12.50 Seniors 65+ / Students with valid ID, $6.00 Children (5 and under free), and $20.00 2 – day, all access pass. Tickets online at thewellnessshow.com, or at the door!

We’ve partnered with the show to do a ticket giveaway for 2 tickets PLUS a copy of Bottom of the Pot, one of our favourite cookbooks of 2018, by author Naz Deravian who’s presenting at the show and have her kebab recipe and our entry form below.

The show includes exhibitors, speakers and demonstrations on a diverse range of health and wellness topics, including nutrition, exercise, beauty, healthy aging, alternative and holistic therapies, mental well-being, healthy kids and green living, all under one roof, and for one low ticket price. There are 5 stages including Healthy Families (DancePl3y for Kids, tea seminars, and how to make less waste). Fitness Demonstrations (ELODA for your spine, Meditation, Yoga, Functional Fitness, HIIT Workouts, and myofascial stretching), Women and Wellness Presentations (The Power of Mindful Eating, How to Have Mind-blowing Sex  through Mindfulness, Women and Cannabis, and Iron Deficiency), Living Well Seminars (Winning Against Stress & Strain,  women & Heart Disease; Risks and Prevention, and Beyond the Beauty: The Influential Effects of Collagen), and the incredibly popular Celebrity Cooking Stage, (featuring The Food Gays, David Wood, Angie Quaale, Naz Deravian and everyone’s favourite;
Tojo). North Shore Table Tennis is back again this year! Play some games and get coached by the pros. Fresh Magazine will be sponsoring a panel discussion featuring Mary Zilba, and hosted by Lorna Vanderhaeghe.

There’s always lots to see, do and eat at The Wellness Show! Last year over 20,000 visitors came through our doors, and of those attendees, the vast majority spent a minimum of 4 hours exploring, sampling and learning. A few highlights from this year’s exhibitor list include companies who are making sustainable toothbrushes and reusable straws, a juicing company that uses “ugly” produce, and sustainable organic skin care.

Kabab Torsh – Sour Pomegranate and Walnut Kabab Serves 6

Pomegranates and walnuts go hand in hand in northern Iranian cuisine, whether mixed with olives in Zeytoon Parvardeh (page 40), in stews like Khoresh Fesenjan (page 157), or as a marinade in these tangy kabab. The meat is initially pounded with the blunt edge of a knife to tenderize it, similar to the technique in Kabab Raminy (page 234). You can skip this step, but it really adds to the delicate texture of the kabab. Serve Kabab Torsh with rice and plenty of fresh greens and alliums—Sabzi Khordan (page 32)—to ease the digestion of the red meat. These kabab need the overnight marinade, so plan accordingly.

FOR THE KABAB

2 pounds beef top sirloin, fat trimmed, cut in half crosswise
1 onion, cut into eighths
1 cup walnuts
3 large cloves garlic, roughly chopped
11/4 cups pomegranate molasses
¼ cup fresh lime juice or Seville orange juice
¼ cup fresh mint leaves (about 20 leaves), or
1 teaspoon dried
3 tablespoons olive oil
2 teaspoons kosher salt
½ teaspoon ground black pepper
Pomegranate seeds, as a garnish (optional)

FOR THE BASTE

4 tablespoons clarified butter or unsalted butter or olive oil
¼ cup fresh lime juice or Seville orange juice
Kosher salt
Ground black pepper

Tap each piece of meat vertically with the blunt edge of your knife. Don’t cut through the meat, just tap lightly back and forth to flatten and tenderize the meat. Cut the pieces against the grain into 1.-inch kabab pieces.
Set aside.

Place the onion, walnuts, garlic, pomegranate molasses, lime juice, mint leaves, oil, salt, and pepper in the bowl of a food processor. Blitz to a paste. Place the meat in a large resealable plastic bag or a container and slather with the marinade. Place in the fridge and marinate for 24 hours.

Remove the meat from the fridge 30 minutes before grilling. Skewer the kabab on large flat metal skewers or double skewers. Brush off any excess marinade so as not to burn it on the grill. In a small pot, melt the butter or heat the oil for the baste. Stir in the lime juice, and season with salt and pepper. Set aside.

Heat a grill until hot and oil the grates. Grill the meat, turning and basting, until desired doneness of meat, 8 to 10 minutes. Serve hot off the grill. Garnish with pomegrante seeds, if using.

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