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Featured Cleansing Articles

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Meet Digestive Care Expert - Brenda Watson
For more than 20 years, Brenda Watson has dedicated her career to helping people achieve vibrant, lasting health through improved digestive function. A dynamic health advocate, she is among the foremost authorities in America today on optimum nutrition and digestion; natural detoxification methods; and herbal internal cleansing.

Brenda has intensely studied many philosophies of health and natural healing with the premiere teachers of our time. This inspired her to establish natural healthcare clinics in Florida specializing in cleansing and detoxification. Growing awareness of the link between digestive health and total-body wellness motivated Brenda to write her first book, Renew Your Life, in 2002. The book focused on supporting the body’s natural detoxification processes and improving digestion through healthy nutrition, and has since sold over 100,000 copies. Now a New York Times best-selling author, Brenda has written six books on digestive health.

Brenda’s knowledge is surpassed only by her enthusiasm and mission to help people through awareness and education.

Healthy Breakfast Recipe
Blueberry Almond and Flax Buckwheat Pancake

Ingredients:

  • 1/2 cup almond flour
  • 2 tbsp. ground flax meal
  • 1 tbsp. baking powder
  • 1 tbsp. buckwheat flour
  • 1 tsp. SweetLIFE™ natural sugar substitute
  • 1/4 cup almond milk
  • 1 egg yolk
  • 2 egg whites
  • Pump spray oil
  • 1/2 cup (fresh) blueberries
  • 1 tbsp. maple syrup
Directions:
In a mixing bowl, combine almond flour, flax meal, baking powder, buckwheat flour, and SweetLIFE. Slowly incorporate almond milk and egg yolk into dry ingredients. In a separate bowl, beat egg whites to soft peaks. Fold beaten egg whites into pancake mixture.

Heat a large skillet over medium heat and spray lightly with oil. Gently ladle the pancake batter into the skillet to make an approximately 5” to 6″ round. Sprinkle blueberries onto pancake rounds. When bubbles begin to set around the edges of the pancake and the griddle side of the cake is golden, gently flip the pancakes. Continue to cook 2–3 minutes or until the pancake is set. Remove from skillet, set on plate and serve with maple syrup.

Note: The flours can be found at your local health food market. If you have difficulty finding either of the flours suggested, you may substitute whole wheat flour if no allergies exist.

Tip: To reduce the sugar content in this recipe by half, try using a light whipping cream with vanilla extract instead of maple syrup for the topping.

Nutrition Information:
Serving size: 3 pancakes; Calories: 326; Fiber 7g; Protein: 13g

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