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

Get all the health benefits of aloe and chia seeds along with the hydrating benefits of coconut water and you have one fantastic drink. Adding frozen cherries and blueberries makes it extra pretty. This morning drink will help you feel hydrated for hours.