|Posted on September 28, 2014 at 10:50 AM||comments (0)|
This cool, sweet n spicy, immune-boosting chutney can be served over any seafood dish, added as a relish or side dish to any entrée, or simply enjoyed alone. Many thanks to Amaçari for providing me with the purest camu-camu powder on the planet!!
|Posted on June 3, 2014 at 10:55 PM||comments (0)|
|Posted on May 25, 2014 at 11:05 AM||comments (0)|
This is my go-to morning beverage when it's a non-coffee day. It will get you fired up and the health benefits are off the charts. Warm morning elixirs are yummy, fun, and the creative possibilities are limitless!
A special thanks to Amaçari for supplying me with the purest camu-camu powder on the planet. For more info on their product, visit camupure.com.
***You don't have to use all of the above ingredients. You can pick and choose, omit or add whatever you like.
|Posted on March 5, 2014 at 12:45 AM||comments (96)|
Picture by Miguel Aybar Photography
A special thanks to Amazon Origins for providing me with the finest quality camu-camu powder on earth! Camu-camu is a superfruit from the rainforest in Brazil that is most noted for its powerful anti-inflammatory, immune-boosting properties. If you want the purest, finest camu-camu powder on the planet, visit camupure.com/ and place an order!
|Posted on February 7, 2014 at 9:45 AM||comments (1)|
Makes 10 - 12 four-inch pancakes.
****I think they taste the best when using melted ghee and raw honey.
1. Pour the milk & vinegars into a large mixing bowl and let stand for 5 - 10 minutes.
2. Melt the ghee/butter/coconut oil and add to the milk.
3. Add the sweetener and the egg (or egg substitute) to the milk. Beat with beaters.
4. Pour in the entire package of Angie's Pancake Flour Mix and continue to beat until smooth.
5. Fold in any add-ins (blueberries, chocolate chips, etc.)
6. Heat a griddle/pan to low-medium on the stove. You don't want it too hot because the quiñoa flour burns easily. I turn my electric stove to 4 - 5.
7. Coat the griddle/pan with ghee/coconut oil.
8. Pour batter onto the hot griddle/pan. I spread the batter out a little after I've got in the pan because the pancakes are SUPER fluffy.
9. Cook until the edges look done and start to pull away and there are a few bubbles. (It doesn't get as bubbly as conventional pancakes.)
10. Flip and cook the other side until done.
11. Place on paper towel-lined cooling rack until ready to serve.
12. Serve with warm grade B maple syrup and butter.