Since we moved to Abadiânia we mostly switched from bread & oats for breakfast to eating roots in various forms. This blood-red crêpe is made from tapioca flour (a starch extracted from Manioc of which the roots are consumed & it is originally native to Northern Brazil) and in this case instead of mixing the tapioca flour with water we mixed it with beetroot juice, yet another root. The recipe: 1kg tapioca flour mixed with 600ml of liquid. The slightly wet powder is placed thinly on a hot frying-pan. The heat will melt it together and create this amazing gooey textured crêpe.
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About Hans Rippel
After having lived in six countries on four continents and traveled to over 40 countries on six continents, I now have come to see myself as a citizen of the world. In that spirit, I celebrate diversity and I am eager to continuously learn about myself and the world I live in. On my journey in life, I have obtained a B.A. in psychology with positive psychology as my main passion and interest as well as a minor in Religious Studies and a Buddhist Studies certificate. In addition, I am continuously exploring how to optimize mental and physical health to enhance the quality of life for both myself and the people around me. My interests include reading educational non-fiction books about psychology, physical health, sciences, philosophy, and religion. Among my hobbies, I enjoy playing squash, swimming, running, rock climbing, hiking, biking, and general physical exercise.
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Tribal Simplicity 