It’s so easy to get caught up in the busy-ness of life that we can forget that kind words, good deeds, and general gestures of human compassion can make a difference in someone’s life. To encourage kindness in our world, I’m doing my part by giving 29 gifts in 29 days, inspired by the book 29 Gifts. And, I’m asking you to join me. If you’re just tuning in, check out the first blog in this series.
Today, I decided to whip up a healthy Mediterranean feast. I made gluten-free crepes (I’m also giving you the recipe for them below), hummus (chick pea dip), and tabbouleh (parsley salad). The feast was a hit! And, I enjoyed it too. Giving just feels good!
1 cup Bob’s Red Mills Gluten-Free Flour (or other gluten-free flour)
1/2 tsp baking soda
dash Celtic sea salt or Himalayan crystal salt
1 organic egg
1-1/2 cups of almond milk (or rice or other type of dairy-free milk)
1. Mix the first three ingredients together in a mixing bowl. Then, add the egg and almond milk and whisk together.
2. Pour batter by the spoonful into a non-stick pan over medium heat. (Be sure to choose a healthy non-stick pan since most off-gas toxic ingredients. I like Paderno’s Pots for Eternity.)
3. Flip after 30 seconds to 1 minute and cook on the remaining side for about 30 seconds.
These delicious crepes are versatile flat breads for use with dips or rolled up with veggies, beans, or other healthy ingredients inside.
To continue the spirit of giving, make sure you add your comments to my blog over the next four weeks because, with the help of the kind people at Care2.com, I’ll be giving away free copies of my books! Winners will be selected from the comments!
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