July 12, 2017

#mameysapote , the fruit that is technically a berry. Originating in Central America and Mexico, this ornamental evergreen tree was cultivated by the #ancientmayans . It offers up a unique taste of a yam, almond and apricot combo as well as health and beauty #gifts such as #heart support and healthy #hair and #eyelashes ... the #vasodilator #potassium and #vitaminc and #vitamine help lower #bloodpressure and protect the heart from weakened blood vessels and #oxidativestress respectively. The mamey also improves #immune function and optimizes the #nervoussystem contributing to #moodstabalization with its complex blend of #nutients and powerful #antioxidants. They're super yummy in #smoothies and I find they blend really well with avocado, mango, papaya and ripe plantain. The #cayecaulker locals also tell me you can grate the seed and use it as rat poison 😯#eatinginbelize #adaptogeniclifestyle #foodasmedicine #canteditoutthefly

July 12, 2017

It's so much easier than one might imagine.

Put 2 cups of teff flour into a glass or ceramic bowl and add water until consistency is somewhere between crepe batter and pancake batter. Ie: runny enough to spread around but not as runny/thin as crepe batter.

Mix until smooth and then set aside with a cloth over the top for 2-3 days.

DO NOT STIR OR DISTURB as this allows unwanted bacteria into the mix and can cause the growth of mold.

As it ferments it will bubble a bit and gain a sour smell. This is when it's ready.


Stir fermented teff just before cooking.

Heat a skillet and use whatever frying oil you like. I suggest coconut oil, grass fed butter, tallow or lard sourced from a free-range, organic pig farm.

Pour into the heated pan and spread to desired size and thickness.

Cook on both sides till brown. The flatbread will remain slightly spongy and flexible.

Eat plain or heap on whatever sounds good.

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Abbie Jean Ciullo


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