Last weekend I had the treat of going to a friends house for lunch and she made Focaccia (gluten-free and vegan!) and I made my pesto. The focaccia was so delicious; it melted in my mouth and definitely hit the spot for this gluten-less girl. I can’t wait for you to try it.
So how’s everyone’s summer going?
Mine’s been full of LOTS of yoga :). I’ve been going to various vinyasa classes about 4-5 times a week and have been LOVIN’ it! Yoga is so amazing because depending on the type of class you go to it can be a serious workout. Not to mention all classes are great for toning muscles and quieting a chatty mind. I’ve been leaving class looking like I just stepped out of the shower (i love that feeling of an awesome workout!). Best of all, I’ve noticed a shift in my meditations…my mind seems to focus a little faster than before which makes for awesome meditations.
What’s your yoga practice looking like this summer? Hope it includes a little savasana (corpse pose) on a nice patch of green or in front of some cool water :).
p.s. I’ve also been drinking a lot of my favorite summer time beverage…Indian Limeade…if you haven’t tried it, it’s especially great on HOT summer days because of the natural electrolyte content!
- 3½ cups Pamela's Gluten-Free Bread Mix
- 2¼ teaspoon yeast
- 1 teaspoon sugar
- 1¾ cup warm water
- ¼ cup olive oil (plus for the pan and sprinkling on top
- Combine yeast packet, sugar, and ¼ cup warm water. Let foam for 5 minutes. Add olive oil, remaining 1-1/2 cups warm water, and Pamela's Gluten-Free Bread Mix. Mix for three minutes.
- Put in a 9x9 pan greased with olive oil, sprinkle top of dough with olive oil to help spread it in the pan, spread to sides until dough is approximately ¼-inch tall. Rise for 1 hour. Bake in a preheated 400° oven for about 20 minutes or until brown.
Note: Do not skimp on the olive oil. If you've never had Focaccia before, the olive oil should come off on your fingers while you eat it!