Roasted Brussels Sprouts and Squash
From GLSS TV Episode 7
INGREDIENTS
(For this recipe, your ingredients are simple! The amount of 
vegetables you cook is totally up to you and all depends on
the size of your pan, and how many people you’re feeding.)
• Brussels Sprouts
• Butternut Squash
• Dried cranberries
• Honey
• Olive Oil
• Cinnamon
• Salt
RECIPE PREPARATION
Preheat your oven to 450 degrees.
Chop the brussels sprouts in half (lengthwise, stem to tip) and set them aside. 
Chop your squash to a similar size as the sprouts, so that they cook evenly.
In a large bowl, toss your squash with a little cinnamon.
Add in the sprouts, and toss it all in a little bit of olive oil, honey, and salt. Amounts don’t have to be precise 
here. Season to your own taste. 
Spread the vegetables flat on a roasting pan and bake for around 25 minutes. During the last 5 minutes add 
in your dried cranberries, and once your vegetables are tender, you’re ready to eat!
Recipe submitted by
Joey S

Spring Rolls
From GLSS TV Episode 9
INGREDIENTS
• 1 package of round Spring Roll rice paper (available at most 
grocery stores)
• 1 pressed and drained block of tofu
• 1 bunch of mint
• 1 bunch of cilantro
• 1 bag of shredded carrots or you can shred them yourself
• 2 red peppers
• 1 cucumber, peeled
• Peanut sauce or dipping sauce of your choice. 
DIRECTIONS
1. Slice the peppers and cucumber into thin strips. 
2. Cut tofu into thin rectangles
3. Remove mint and cilantro leaves from their stems
4. Briefly submerge a single rice paper in warm water, then place it on your work surface. It will soften further as you add ingredients on top and begin to roll.
5. Layer your ingredients in the middle of your rice paper -- cilantro, carrots, cucumber, pepper, tofu, and 
mint. The order is not important.
6. Roll the paper up part way on top of the ingredients. Fold the sides in then complete the full rolling up 
process.
It’s simple and gets easier with each try!
Recipe submitted by
Joey S

Click here for a printable version of the Spring Roll Recipe