I made carrot cake flapjacks this morning (gluten-free, vegan and organic of course), accented with a hint of cardamom, in celebration of my last pancake breakfast of the season. Our guests at The Desoto can enjoy them with a vanilla coconut cream cheese yogurt and a splash of real maple syrup. A delicious treat for a special day!
To complement the panca
kes, I made a simple dish: "Basil Pesto Scrambled Eggs". Light and delicious. Our granola today is our house blend: "Goji Berry Trail Mix",served with fresh-made almond milk, flavored with a hint of cinnamon and maple syrup. We had two juices to choose from today: fresh-squeezed grapefruit, or "Fresh Fruit Punch", made from twelve summer fruit favorites...yum!
A special blessing to everyone at The Desoto making this such a joyful summer for me. I have enjoyed this magical idyll by the sea so much. See you all next summer!
Namaste.
Vickie Kelson
Health Coach
specializing in Transformational Nutrition
Transform. Balance. Shine
.
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