Recipe: Alegrias de Amaranto

Traditionally, Alegrias are made with amaranth, honey or agave. The recipe that I'm sharing with you today is packed with protein, antioxidants, and just plain goodness.

Cinco de Mayo Alegrias de Amaranto
Serving: 16 squares

2 1/2 cups Amaranth Puffs (I used these)
1/2 cup Pumpkin Seeds
1/3 cup Raw Honey
200g  Unsweetened Baking Chocolate (I used Camino's)
a pinch of Cinnamon
a pinch of Cayenne pepper or Chipotle pepper (I used Chipotle for a deep rounder spice) - Optional

Melt chocolate in a double boiler simmering to avoid burning the chocolate. Once chocolate starts melting, add honey and stir to incorporate them. Add cinnamon and your choice of pepper and stir.

Remove bowl from double boiler and start mixing in 1 cup of the amaranth puffs. Once completely mixed, add pumpkin seeds and the rest of the amaranth puffs.

Scoop out mixture into a 9x9 glass baking pan and spread the mixture out over the pan and press down with your hands or spatula.

Place baking pan in the fridge for at least 1 hour (or until set hard).
Remove from the fridge and cut the bars as you desire. I cut it into 16 squares.

Store in the fridge.

Nice to meet you, Millet

Have you ever had millet before? This week was my first time!

Following a Gluten Free Cleanse, I have the opportunity (or excuse) to try many foods that I never had before. Millet is one of them.

I've passed by it at the grocery store tons of times, but never thought of purchasing it. I just stock to the basic, quinoa and rice.

However, I've learnt from personal experiences, that it is extremely important to eat a variety of foods. Eating too much of or to often the same foods will most likely lead to food sensitivities.
 
So now I know that I really like millet and trust me, it will now be on my grocery list.
It makes for a delicious hot cereal. A very comforting and filling breakfast.

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I was doing a bit of research on this whole grain and found out that it is used to make a traditional African flatbread known as injera.

Hmm this rings a bell... yes! I've had injera many times before here (I guess I'm not so new to millet after all).

Oh, how I wish I knew how to make injera. It is a delicious warm moist spongy flatbread used instead of a fork to pick up and eat African curries and stews.

If you are reading this and know how to make injera, please let me know!!

Smiles,
Tami

What is your favourite gluten free whole grain?

Gluten Free for a Month.. and beyond?

Ready? Set... GO!

Today I begin Meghan's online Gluten Free Renewal Cleanse.

My goal is, of course to stay Gluten Free for a month, and also to share with you my experience along the way.

The cleanse will last 4 weeks and I find myself wondering if this something that will become a healthy habit. Sure it might be tough eating out, considering my repertoire of allergies and needs, but this is why I will cooking most (if not all) of my meals. I do this already anyway!

Meghan and her team have provided us with lots of information, a very delicious 2 week meal plan, and the tips keep on coming via her blog, email and tweets.

At the beginning of this year, I also did Meghan's online FabDetox Cleanse and had awesome results. So if you are looking for a body/mind/soul makeover I seriously recommend you to check her blog Making Love in the Kitchen.  It is full of incredible and invaluable information. And I think she's got a FabDetox program coming up again in March.

You can also sign up for this amazing cleanse here:

The Gluten-Free Renewal Cleanse
A super fun and awesomely effective group coached online program to help you cleanse gluten-from your life.


With that said... Cheers and let the fun begin!

Green juice goodness!