Friday, February 18, 2011
At the end of long, hard day's work, makeup can feel as if it's suffocating your pores while steering dirt and other grime deep into your skin. "Derma-E's Vitamin A Glycolic Cleanser and Toner" work together to eliminate the gross and leave you with the fresh! First, this powerful cleanser washes away dirt, oil, and other impurities while unclogging pores and encouraging natural exfoliation. Rich with Marine Plant Extracts, the toner removes any remaining cleanser and rebalances skin to reduce the appearance of pores to finish! Try combined or separate in order to receive a healthy and natural spa-like experience!
Thursday, February 17, 2011
Have you seen our new assortment of Eco-Bamboo chip and dip holders, plates and bowls? We have them in cute patterns and beautiful solids. They are made from a mixture of bamboo and resin. They are dishwasher safe and extremely durable. Did I mention cute, modern and stylish?
Posted by Stacey at 9:00 AM
Wednesday, February 16, 2011
1 1/4 cups whole wheat pastry flour,divided
3/4 cup cornmeal
1 1/4 t. baking powder
1/2 t. baking soda
1/4 t. sea salt
1 1/3 cups soy milk, rice milk, or other non-dairy milk of choice
1/2 cup apple juice or water
10 oz. fresh or frozen blueberries
Place 2 T. of the whole wheat pastry flour in a medium bowl and set aside. In a large bowl, place the remaining whole wheat pastry flour, cornmeal, baking powder, baking soda, and salt, and stir well to combine. In a small bowl, place the soy milk and apple juice, and whisk well to combine. Add the wet ingredients to the dry ingredients and stir until just mixed. Place the blueberries in the medium bowl with the reserved whole wheat pastry flour and gently toss to thoroughly coat the blueberries with the flour. Gently fold the blueberries into the batter.
Using a little safflower oil, lightly oil a large non-stick skillet (or griddle), and place it over medium heat. Using a 1/4 cup measuring cup, portion the batter into the hot skillet, and cook until the corncakes have bubbles on top and the edges are slightly dry, about 3 minutes. Using a spatula, carefully flip over the corncakes and cook an additional 2-3 minutes or until golden brown. Transfer the corncakes to a non-stick cookie sheet and place in a 200 degree oven to keep warm while continuing with the remaining batter. Lightly oil the skillet again with a little safflower oil and repeat the cooking procedure for the remaining batter. Serve the corncakes with your choice of jams, preserves, syrups, or fresh fruit.
Makes about 16 pancakes.
Monday, February 14, 2011
Stop in today and pick up your copy of the new Mambo Sprout Winter 2011 coupon book!
$1/1 Arrowhead Mills Pancake & Waffle Mix
$1/1 CalNaturale Svelte Drink
$1/1 box of Celestial Seasonings Tea
$1/1 Country Choice Product
$1/1 Divine Chocolate Bar
$1/1 Earth Balance Soymilk
$1/1 Earth Balance Product
$1.25/1 Package Equal Exchange Coffee
$1/1 Good Earth Tea
$1/2 Imagine Products
$1/2 Helios Kefirs
$1/1 Salpica Salsa or Dip
$1/1 Lightlife Product
75 cents/1 Lundberg Rice Cakes
$1/1 MaraNatha Nut Butter
$1/1 Mary's Gone Crackers Product
$1/1 Organic Valley Lowfat Yogurt
$1/1 Udi's Gluten Free Muffins or Cinnamon Rolls
$1.50/1 RiceSelect Item
75 cents/1 Santa Cruz Organics Product
$1/1 Spectrum Olive Oil or Coconut Oil
50 cents/1 Think Thin Bar
$1/3 Qbel Teats
55 cents/1 Frontera Product