- Home
- Eating Healthy
A little cayenne adds color and a little kick to this rich, satisfying soup that is a meal in itself.
- Healing
Amanda recommends new habits for your body to learn how to be attuned to the biorhythms of the day. Follow these insomnia tips and you'll sleep better through the night.
- Yoga | Fitness
Are you too tired to do anything but sleep in the bedroom? Try the Wide Angle Seated Forward Bend to your daily yoga practice to keep libido and bedroom fires burning.
- Herbs | Supplements
Whether roughing it in the wild or taking it easy in the city, you'll travel in the best of health when you take Amanda's 'herbal firewalls' on the road.
- Healthy Home
Pay attention to the love and marriage area, the southwest facing area of your home. Display objects that show longevity in partnership -- ducks for example, mate for life.
- Pregnancy | Parenting
As you begin to rediscover yourself, you'll need to stock up on foods that are high in nutrients. Eating foods that are good for you both physically and mentally is important to your short- and long-term health. In this episode, Laura talks about some great, healthier alternatives to common pantry items. All great, healthy suggestions that you and your kids will love.
- Video
Almond Flan with Raspberry Sauce
Ingredients
- 5 cups soymilk or rice milk
- 1/3 cup agar (a vegetarian gelatin substitute, available in health food stores)
- 1/4 cup arrowroot or kudzu (arrowroot is a root used for thickening purposes, kudzu is a sea vegetable, also used for thickening; both are available in health food stores)
- 1/2 cup maple syrup
- 2 tablespoons almond extract
- 2 tablespoons vanilla extract
- 1 cup almonds
- 12 ounces raspberry jam
- 3/4 cup water
Preparation
In a 2-quart saucepan, combine 4 cups of the soymilk and the agar flakes and simmer until the agar dissolves.
Combine the arrowroot or kudzu with the remaining soymilk, then add the maple syrup and extracts and add to the soymilk-agar mixture. Stir continuously over heat until the mixture thickens slightly and comes to a boil, about 3 to 4 minutes.
Pour into individual small serving bowls. Chill for about 2 hours. Preheat oven at 350¼.
Roast almonds until slightly brown. Cool, and then chop rough to fine. Mix the raspberry jam and water.
To serve, turn each bowl upside down to allow the flan to slip out. Use knife if necessary. Spoon several tablespoons of the liquid jam over the top.
