Extraordinary Health Magazine EH Magazine VOl 33_Final | Page 41
One reason Rachel’s fans respond so positively to her personal
story. The healthy recipe guru has written in her blog, “Everyone’s
body is different. We cannot compare ourselves. It sets us up for
failure.” She wasn’t always happy with her body or her diet—but
set out to change that beginning in college.
“I have a sweet tooth and if I want to have something sweet
every day, I can’t eat real cream and flour all the time,” she said.
“Regarding health in general, people are realizing they need to
start paying attention to what they put in their bodies.”
A Garden of Life® brand advocate, Mansfield calls
herself a Garden of Life groupie. Like so many others,
she was first a consumer when she discovered the
products. She posted on Instagram and asked her
followers if they’d tried the products. They responded
with a resounding yes. Mansfield tried several Garden of
Life products and says she “became obsessed.
“My readers and I get amazing results and a lot of people say they
didn’t even know about Garden of Life, so it’s nice to introduce
the brand to everyone,” said Mansfield, who though not pregnant,
takes the mykind Organics Prenatal Gummy along with Vitamin
Code® Vitamin D3, and Dr. Formulated Probiotics. “Every time I
finish a bottle of probiotics, I switch to another one.”
Her recipes include lots of Garden of Life Coconut Oil and Raw
Organics Chia Seed ™ —she makes a tasty chia seed pudding—and
go-to breakfast recipes are a favorite of hers. Many are recipes
that home cooks can prepare overnight for the next morning
which helps make them some of her best-read recipes.
FLUFFY VEGAN PANCAKES (GLUTEN-FREE)
YIELDS 8 SMALL PANCAKES
INGREDIENTS
1 cup oat flour (spelt flour or gluten-free works too!)
1 Tablespoon baking powder
1 cup almond milk (or any milk!)
2 Tablespoons liquid coconut oil
3 Tablespoons Garden of Life Organic Plant Protein
(unflavored)
1 teaspoon vanilla extract
DIRECTIONS
Heat a large skillet with coconut oil or butter and stay on
medium/low heat. In a large bowl add all the pancake
ingredients together and mix well so there are no clumps.
“One of these dishes is made with rolled uncooked oats, nut
milk, three tablespoons chia seeds, protein powder, nuts and
blueberries—you just let sit overnight and it makes this creamy
porridge,” she said. “You can heat it up and add some granola or
berries, plus chia and flax seeds add great nutritional value and
are good to sprinkle on everything.” Let the batter sit for a couple minutes to thicken then
begin adding about 3 tablespoons of batter per pancake
to the skillet (my skillet fits about 3 pancakes at a time).
Cook on each side for about 3 minutes or until ready to flip.
One of Mansfield’s favorite products is Garden of Life Organic
Plant Protein powder. She uses it in her fluffy vegan pancakes,
which she prefers because it is a flavorless protein powder, plant-
based and grain-free. She also uses the protein powder in one of
her favorite cookie recipes. *Will stay good in the fridge for a week or you can freeze
these for longer!
Repeat until all batter is gone and enjoy with your favorite
toppings!
I used nut butter, granola and some coconut yogurt.
Mansfield’s blogging journey began at her first job out of college,
which she admits was not stimulating. She needed to figure out
what worked for her and made her feel her best. Experimenting
in her kitchen developed into a career and today is her full-time
job. Now she will have an opportunity to share her message with
an even bigger audience. At the time of this writing, she had just
signed a deal with Penguin Random House imprint Clarkson
Potter for her debut cookbook.
Discover Rachel Mansfield’s recipes and encouragement towards
wellness online at rachlmansfield.com
Vol 33 • Extraordinary Health ™ 39