anthropologist, musician, artist, domestic gypsy and spiritualist…

Archive for the category “recipe”

Like Mama Made ’em Pancakes ~ The Gluten Free Remix

by Alisa Rose inspired by Mama Lisa


In the last year I made the incidental discovery that my body does not like wheat-gluten. Call it allergic, intolerant, psycho-symatic… whatever. All I know is that I feel happier and healthier when I don’t eat it. So this has posed both a fun and frustrating challenge that has forced me into some corners where I have had to get creative (and I LOVE it!). One of the primary creative challenges ended up being family recipes. For one thing, my family recipes that have been passed down through generations of Southern and Mexican women have been something like, “Add a large spoonful of…” “Start with a heaping scoop…” and “add milk till it looks right..” What does that even mean?!?! So, I had to learn. Then after all that, I had to learn to make it gluten free, which meant having to shift a lot of the proportions and ingredients so that I was getting just the right texture, flavor and taste. So, I started with what I thought would be easiest: Pancakes. I ended up going through five different brands of artisan gluten free flour mixes and eight different recipes before I got here. And, I am proud to say, they are just like Mama made them. Plus they are sugar and dairy-free! Triple bonus!


3 cups of Trader Joe’s gluten-free Flour Mix
1 tsp Salt
2 heaping tsp of Baking Powder
1 tbsp melted Virgin Coconut Oil
1 tbsp light Agave Nectar (optional)
2 large eggs
1- 1 1/4 cup Coconut Milk  or Milk (I prefer coconut milk)


Mix all of your dry ingredients in a large bowl (flour, salt, baking powder).

With a spoon create a hollow in the middle of the flower mix, like a little cereal bowl.

Drop the eggs (cracked… this recipe does not call for egg shells) into the hollow, along with the melted coconut oil and agave. Gently mix the wet ingredients together. Do not worry if the flour starts to blend in… that’s the idea.

Start to mix in the milk a little bit at a time, slowly incorporating the flour and wet ingredients together. The texture should be like pudding. If the batter is still too thick after adding all the milk pour in a little bit more till you have reached the desired texture.

Light your griddle or skillet on medium heat and grease it with coconut oil or vegetable oil. In my family, we leave the batter to set a bit while the griddle is heating up, which gives it a little bit more rise. When the griddle is hot, use a small ladle or a measuring cup to pour your batter onto the hot surface.

When you begin to see bubbles rising and popping on the raw side of the pancake you are ready to flip. This is about a minute or a little more. Flip the pancake and let it set for 45 seconds to a minute. Remove the pancakes from the hot surface and serve them or pile them on a cooling rack with a towel under it (the towel is for catching the crumbs).

Serve them hot or save them for later!


Other Fun Add-ins:
Corn (yes)
Crispy Bacon (yes, again)
Chia Seeds
Poppy Seeds
Flax Seeds
Pumpkin Puree
Curry (O yes!)
Peanut Butter
Almond Butter
Cocoa Powder
Lemon Juice
Orange Juice
Lime Juice
Stewed Cranberries
Chopped Almonds
Chopped Peanuts

(place the following add-ins on the pancake while its raw on the skillet)
Chocolate Chips
Cored Apple Rings
Pineapple Rings
Cubed Apricots
Halved Cherry Tomatoes (yes… yes)
Sliced Star Fruit
Whatever… get crazy!


Cucumber and Lentil Salad

by Mama Lisa

This recipe is tremendously easy and is really great for potlucks, picnics or as a side for any meal. My mother was clever enough to think this one up on her way to a party one day, needing to mix up a last minute dish. And, it has stuck with us ever since!



2 cups Steamed Lentils
half a Cucumber, sliced and quartered
1/4 cup Green Onions, diced
1 Lemon, squeezed
Olive Oil
Salt and Pepper


Slice and quarter half of a large Cucumber and set aside. Dice your Green Onions and also set aside.

You can either steam your own Lentils, or Trader Joe’s has lovely, pre-steamed Lentils in their Salad and Greens section of the Produce Department.

Place the Lentils, Cucumbers and Green Onions in a large bowl together. Squeeze the Juice of one Lemon into the bowl and add a swirl of Olive Oil (about 1-2 tsp. worth). Sprinkle in Salt and Pepper to taste. Stir all the ingredients together until evenly combined.


Other Fun Add-ins:

Pablano Peppers
Feta Cheese
Chopped Snap Peas
Brown Rice
Yellow Squash
Parmesan Cheese
Marinated Tofu
Shredded Kale
Steamed Spinach
Chick Peas

Building Your Pantry ~ Five Essential Herbs and Spices

by Alisa Rose P.

Herbs are an easy and essential way to bring excitement and interest to any dish. They are aromatic and delicious, they run from sweet, warm flavors, to spicy and savory. Herbs have been used the world round by many cultures both for the flavor as well as their medicinal and magical properties, according to each tradition. Dried herbs and seasonings are still an essential part of any kitchen and healthy home, bringing flavor both to our food and to our lives. These five herbs are what I have found to be the five most useful, diverse and are a good place to start building your pantry.



I don’t know many people, if any, who don’t love a dash of cinnamon in their cookies, on their toast, over their cereal, swirled in their coffee… It’s warm and sweet flavors add a lingering warmth to desserts and mellow smoothness to savory stews and casseroles. Cinnamon hails from Bangladesh originally and  is said to inspire motivation, clarity and comfort, as well as strengthen bonds between family and friends. Cinnamon also boosts your metabolism, helps with digestion and can help alleviate small headaches.


Rosemary’s bright flavors and distinct aroma makes any  heavy dish come to life, bringing it out of the muddy mire of flat flavors. I prefer fresh Rosemary, which I have grown at every studio, apartment and house I have lived in. All it takes is a small sprig. Strip the green leaves and chop or add whole. Rosemary is said to offer protection and healing, along with clarity and focus. It also can relieve headaches, reduce swelling, improve memory and is naturally anti-bacterial. Rosemary can first be seen in archaeological records as growing in Asia and the Mediterranean, but has been internationally prolific for centuries and become a cornerstone in many recipes.


The peppy and almost spicy flavors of ginger can brighten up and add a fresh kick to both savory and sweet foods. Ginger, both fresh or powdered, can be added to a salad dressing, sprinkled onto stir-fry, blended in a smoothie, or brewed into tea for a pleasant zing. Indigenous to Asia, ginger is said to empower and bring good luck to those who eat it. Ginger also eases nausea and cramps, prevents colds, can boost the metabolism and is, apparently, an aphrodisiac.


The rich and full flavors of cumin add depth and punch to any savory dish. Whether as whole seed or in powder, cumin is diverse and fills any flavor “gaps” you might have in your food. Which, is probably why it was so popular in Mediterranean trading routes in ancient times, as it is native to Egypt, and still remains a common element in the kitchen. Cumin also tastes great sprinkled on fruit, believe it or not, and dashed into drinks like Margarita’s, Orange Juice or Watermelon Slush. Cumin is said to boost loyalty and bonds in personal relationships, offer positive energy to a home and help release negativity. Cumin also is rich in iron and helps in liver detoxification.


Roasted, raw, powdered, sauteed or ground. I have never had a dish that I regretted adding garlic to. Garlics mild spice, rich tones and smooth warmth makes every meal flavorful and cravably perfect. While Garlic’s early ancestors grew in Central Asia originally, it has long been prolific throughout the Western world and become a staple for many culinary traditions. Garlic is said to offer intense protection, healing and inspire romance. Garlic tablets can help lower cholesterol and blood pressure, prevents skin from wrinkling, and keeps mosquitos from biting.

NOTE: I did not include Salt and Pepper, as these are counter top basics and seemed too obvious…. I also avoided my spicy essentials like chili flakes, allspice and chipotle powder for those who are less inclined. That’ll be a separate post perhaps 😉

So, tell me, what are you pantry essentials?

Cashew Pudding ~ Easy as 1,2,3

by Ailis Roisin

This sweet and creamy dessert is happily healthy and surprisingly vegan! It is full of protein, good fiber, low calories, is sugar-free and rescues you from your treacherous sweet tooth cravings in the most delicious way. And, it only requires three ingredients and takes less than three minutes!



8 oz Raw Cashews
1 cup Vanilla Coconut Milk (unsweetened)
1 tbsp (or less) Agave Nectar


Place all three ingredients in a blender or food processor.

Blend until creamy and smooth (less than a minute, if that).

Serve. Yes… it is seriously THAT easy!

Other Fun Add-ins:

To make chocolate pudding, add a tablespoon of Cocoa Powder and a touch more Agave Nectar.
Add 1/2 cup any fresh fruit you fancy… Strawberries, Blueberries, Bananas, Mango, Freshly Grated Lemon Zest… near endless possibilities here!

**Keep any extras Refrigerated** 

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