Starting the day with vegetables in pancakes rather than fruit makes me feel so good. This gluten-free crepe recipe was inspired by uttapam we have enjoyed in India as well as Korean kimchi pancakes. The tradition of serving a pickled vegetable with most meals is shared by both Indian and Korean cuisines, so why not marry the two when it is delicious to do so! Makes 4 medium sized pancakes (good for 2 adults depending how hungry you are!) Ingredients: 2 cups of gluten free flour 1 cup of water 3 Tbsp juice from the kimchi jar 1 Tbsp gluten-free soy sauce or tamari 1
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The founder of FCBD Style speaks on the origin of ATS costuming, cultural appropriation, and the shift back to the name FCBD.
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Forget about writing a useless New Years Resolution. Here's a better way for dancers to prepare for the best year of our lives. Listen and find out what it is! This episode gives you time to reflect and create.
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