Enjoy! Lisa Gluten Free Pizza Pie P.S. to re-heat the pizza ... if you have any leftover ... put a little olive oil in a pan and heat on medium for 3-5 minutes covered.  The crust will be crispy! Trust me on this tip, this is how I re-heat all of my pizza slices. I never re-heat pizza in a microwave. 

What made you decide to go into the Gluten Free Lipstick business?
The reality is that I really simply wanted to design a world class lipstick. Over 4 years ago, I realized that this was NOT going to happen with any Chinese based company. This decision led me to assemble a team of cosmetic chemists in the USA. It was this brilliant team that educated me as to the dangers of paraben and its relation to breast cancer first. This then naturally led to conversations about overall safety which certainly included the topic of gluten. The team said it would be difficult but I know, when there is a will, there is a way. So 3 years down the road from there, a formula was perfected and poof, there you have it.

Do you or anyone you know have Celiac Disease?
Honestly, when I started this project I did not. However over the years almost everyone I know now is Celiac. I further truly believe that a LOT more people have a gluten intolerance without even knowing it, including myself.

Do you plan on adding other Gluten Free make up products in the future?
Absolutely! We already have eye shadow in beta testing :). We are just about to release Balmshell, the world's most perfect lip balm. We have lip pencils in beta. We have foundation, blush, rouge, eye pencils, eyebrow pencils and more in formula production now. You can certainly expect an entire line of cosmetics and signature accessories in the future. And just wait until you see our lip concealer.

Gluten Free Sweet Potato Crepes
makes approximately 25,  6-8 inch crepes plus a few to practice and discard.


Ingredients

3/4 cup Zocalo Gourmet Sweet Potato Flour
1 cup Maninis Gluten Free Multiuso - Multipurpose flour
3/4 tsp sea salt
2 3/4 cup whole milk
3 large eggs
5 Tbs butter, room temperature, plus a little more for the skillet
1 1/4 cups water

Add the Sweet Potato Flour, GF Mulituso flour and sea salt to a medium bowl.  Use a whisk to break up any clumps and set aside.

Add the milk, eggs, butter and 1 cup of water to a bowl.  Using a hand mixer set on low, blend mixture and continue to slowly add the remaining flour mixture.

The consistency should be like heavy cream - not too thick and not too thin.  If it is too thick, add a little more room temperature water 1 Tbs at a time.
Tip - To check consistency, scoop a spoon of batter and slowly let it pour back into bowl. It should slowly pour in a thin stream and not be clumpy.

Set aside in a covered bowl for 1 hour in the refrigerator.
After taking it out, use the hand mixer to mix the batter for 1-2 minutes.
If it is too thick, add 1/4 cup of room temperature water.
Heat the non-stick skillet on medium high heat.
Use a 1/4 cup to scoop out the batter and pour it into the center of the skillet. Pick up the pan and rotate it in a circular motion to let gravity move the batter out towards the end of the pan. The batter should be spread out in a round shape approximately 6 inches.

Let cook for 3-4 minutes or until you see bubbles and the edges become golden, crispy and slightly rise off the pan.  Use a small shaped silicone spatula to loosen under the crepe from the pan.  In a quick motion, lift the crepe on the small spatula and flip or roll over. Cook for another 2-3 minutes. You should see bubbles poof up under the crepe and the edges continue to darken and crisp.  Remove from pan serve on a plate.  Add prepared fillings.  Place additional crepes on a cooling rack.
Prepare the fillings ahead of time to make it easier to serve warm crepes.



Please note due to the higher natural sugar content of the sweet potato flour, the first side of the crepe cook will appear darker than traditional crepes. The other side will have the dark markings like a tortilla. 

Savory fillings - sautéed vegetables such as kale, broccoli, spinach, mushrooms, onions, tomatoes, garlic, meat, cheese

Sweet fillings - berries, whipped cream, sautéed fruit - pears and apples with cinnamon are really nice!
Don't forget the Republica del Cacoa Dark Chocolate shavings!


Store leftovers in self sealing bags in the refrigerator for up to 2 days or in freezer bags with parchment paper in between each crepe for up to a month. Reheat on a skillet over medium heat for 1-2 minutes then add the fillings.


Please don't ask me how many I ate while creating this recipe.  Let's just say I am a big fan of these Gluten Free Sweet Potato Crepes - Sweet and Savory! 


Enjoy!
Lisa 

Homemade Gluten Free Organic Vegetable Broth

1 bag Organic baby carrots
5-6 stalks Organic celery
1 Organic leek, chopped
4-5 leaves Organic kale
1 medium Organic yellow onion, chopped
1 medium Organic red onion, chopped
3 Organic garlic cloves, chopped
1 bay leaf
1 tsp sea salt
1/2 tsp black ground pepper
1/2 tsp smoked paprika
1/2 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp dried clove
1 whole dried Organic Aji Amarillo Pepper Pod
1 whole dried Organic Aji Panca Pepper Pod
4 -5 cups cold filtered water
3 Tbs Spanish olive oil 

Cook all of the ingredients in a 5 quart Dutch Oven with the lid on at 325 degrees for 2 hours.  Take it out and let it cool completely on a cooling rack for 1-2 hours with the lid off before refrigerating.  I suggest putting it into a separate storage container about an hour after it has cooled.  This will help speed the cooling process.

Use a blender and fill it half way with the broth and vegetables.  Use the liquify or puree function to make the broth.  Continue this process until all of the ingredients are used.  It is best to keep the blender pitcher filled half way to 3/4 to allow for space to liquify the ingredients.



I love to freeze my homemade Organic Vegetable broth in freezer bags because they can lay flat in the freezer, taking up very little space.  I suggest marking the bag with contents - Organic Veg Broth and date made. Trust me on this one... it will look different and will be hard to figure out what it is or when you made it when it is frozen.  It will be such a treat to just grab it, defrost it in cool water and then make some soup, beans or slow cooked meat.
Speaking of which, I also made the following meals with this broth.  Click on the links below to see the recipes.

Slow Cooked Shredded Peppered Pork Shoulder


Spicy Slow Cooked Pussac Punay Beans


Aji Spiced Pusssac Punay Bean Soup with Kale


Pork Broth 


It is amazing how much food you can make from just a few Organic vegetables, spices, water, beans, meat and patience.
Enjoy!
Lisa