Cauliflower Rice Recipe: Inspiration In The Kitchen

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I haven’t posted a new recipe in a while…

And I’ve felt a bit guilty about it.

I have been sharing a lot of new mindset tools from positive psychology that have made a big difference in my own healing journey, as well as my clients.

But at home, for myself and my family, I’ve been making simple foods, using high-quality ingredients, and keeping things pretty easy.

I just haven’t been focused on new recipes for a while…

It wasn’t that I’d lost my love for cooking, I just didn’t feel like a new greens recipe was as important as sharing these new tools I found so inspirational.

And it felt strange for a while, and I was plagued with doubts:

  • I’m a professionally trained healthy cook – why am I not excited about new recipes?
  • I know people want new recipes to inspire healthier eating – why can’t I just keep creating them?
  • Aren’t there already thousands of recipes online to choose from? Can I really add anything new?
  • Am I going to confuse my readers if I post mindset tools and then put up a recipe every once in a while?

So I didn’t create anything new for months. Until now, as I got really excited by this delicious new way of making cauliflower, quickly, with a few ingredients.

My programs and clients all still get recipe and menu planning help, when that’s what they need.

But I see more and more that having new recipes isn’t enough to help you make the lasting changes you want in your body and life.

I want to help you think about food and your body in a new way, using proven strategies that help you feel peaceful, strong, joyful, and whole. That’s the power of positive psychology and my mindset makeover tools, like those I teach in the Vitality Mentorship.

But I also love to eat, and I know you do too. I still cook every day, even if it’s whipping up a green + protein smoothie, tea, and a salad.

Well, I’ll be sharing new recipes when the inspiration strikes, rather than forcing myself to be a recipe hub.

Because as you probably know, forcing yourself to do things that you don’t feel totally juicy and excited about is a recipe for self-sabotage, frustration, and a loss of passion.

And I’ll continue to share nutrition + food tips because I know that our cravings and food habits stem from 4 roots causes: bacterial, nutritional, emotional, and physical.

So today, I’ve got a brand new way to whip up a family-pleasing cauliflower dish, filled with nutrition, that cooks up quicker than quinoa:

Cauliflower Rice Recipe:

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This recipe provides a delicate sweetness of cooked cauliflower, onion, and red bell pepper, which is my strategy to help with nighttime sugar cravings. Adding sweet foods at dinner satisfies my sweet tooth. I also like the high fiber content, which your body uses to get rid of excess estrogen.

1. Start with 1 head of organic cauliflower, washed and patted dry. Cut out the core and chop into large chunks.

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2. Place the chunks into a food processor fitted with an S-blade, and pulse 20-25 times, until cut into tiny pieces, but not mushy. You can also shred on a box grater.

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3. Set a large skillet over medium-high heat and add 2 tablespoons of coconut or olive oil. Dice 1/2 a yellow onion and red bell pepper, and saute with 1 teaspoon of salt until the onions begin to brown.

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4. Scoop the shredded cauliflower into the pan, and stir well. Cook for 5 minutes, adding another 1/2 teaspoon of salt. Stir well, and cover, turning heat to low, and cook for 5 minutes more.

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5. Turn off the heat and allow to steam for 2 minutes before serving hot.

Share with your loved ones, and save the rest for leftovers – reheating is a snap! Just add to a pan with 2-3 tablespoons of water, stir, cover, and heat over medium for 5 minutes or until heated through.

Enjoy!

xo,

Alex

 

P.S. Want a few cooking ideas like this, and help plotting your life’s transformation? Applications for the Vitality Mentorship program are open until June 10th:  

Chocolate IS love…Raw Cacao Valentines Recipes

Chocolate is Love.

At least that’s what our brains think.

See, when we eat chocolate, a whole cascade of happy chemicals and hormones get triggered, making us feel a bit high, happy, relaxed and excited all at the same time.

Kinda like love.

Raw Cacao Truffle Recipe

Cacao contains a delicious mix of natural chemicals that make us feel darned close to giddy in love:

Phenylethylamine is often called the “love drug,” that has heightening physiological effects… fatty acids called cannabinoids (yes, relatives of those found in pot), make you feel relaxed and intoxicated, and all of this leads to a release of the pleasure-producing hormones dopamine and serotonin.

Top it all off with a dose of sugar normally found in our cocoa treats, and you’ve got a world-class super drug.

With all of these happy high chemicals coming in legal, cheap, bite-sized nuggets, it’s amazing we aren’t all on the streets collecting pop bottles and turning tricks to get another fix! (Too much? Ok, maybe just collecting pop bottles…)

Luckily, the amounts of these mind-altering chemicals found in chocolate are relatively small compared with other drugs like marijuana, ecstasy, and morphine.

Our modern brains are used to the amounts and effects of the pleasure-inducing chemicals released by our coffee, tea, cocoa, and energy drinks, and we can only produce so much dopamine.

When we eat a ton of chocolate and release a bunch of dopamine, our bodies immediately seek balance by shutting down the hormone production. This leads to desensitization to both dopamine and chocolate’s effects over time.

Which makes me think we should all be living slightly cleaner lives with less caffeine, sugar and other “happy drugs” so that we can really enjoy the effects of chocolate more!

Cacao pod, Costa Rica, Alex Jamieson, raw cacao recipes

Cacao pod

A BRIEF HISTORY OF CACAO

Cacao flowers, Costa Rica, Alex Jamieson, raw cacao recipes

Cacao flowers, Costa Rica

Humans weren’t the first culinary smarties to figure out that cacao seeds were edible.

We learned it from watching monkeys.

Found in pods growing in South American rain forests, cacao seeds are covered with a slimy, slightly-sweet gel, sort of like leechee fruit.

Monkeys and people cracked open the pods, sucked on the fruit and spat out the seeds.

 

The raw seeds inside were bitter and pretty gross, so few animals or humans ate them, even though they were high in fat.

Carrying these seeds along their migrations caused the cacao trees to spread throughout South America and Central America.

But what happened next in chocolate’s history took a stroke of luck: someone realized that when you fermented and then roasted those seeds before eating them, the bitter flavor diminished and the ambrosia-like aroma of chocolate began to tickle their noses.

Once fermented and roasted, those bitter cacao beans begin to smell like melting chocolate. Grind the seeds, add some sugar, cinnamon, and chili pepper, and you’ve got a Water of the Gods, or cacao agua.

I’ve visited a rainforest cacao plantation in Costa Rica and watched the traditional methods for making cacao agua, as well as tasting the fruits, and learning about the lifecycle of this magical food.

Raw Cacao Fruit, Costa Rica, Alex Jamieson, raw cacao recipes

Raw Cacao Fruit

 

Until you can get yourself down to Central America to experience this for yourself, I’ve created a few healthy, delicious cacao (raw cocoa bean) recipes to enjoy with your Valentine, or any time!

Date Night: Cacao Nibs in Dates

Date Night: Raw Cacao and Medjool Dates, Raw Cacao Recipe, Alex Jamieson

Date Night: Raw Cacao, Almond Butter and Medjool Dates

4 Medjool dates, pitted and halved

1 tablespoon cacao nibs

1 tablespoon almond butter

Directions:

Scoop ½ teaspoon into each half of the pitted dates. Sprinkle with cacao nibs and gently press in with your finger so the nibs stick. Serve to your loved one on Date Night!

Goddess Truffles

Goddess Truffles: Raw Cacao Recipe, Alex Jamieson

Goddess Truffles: Raw Cacao Recipe

 

Whether you’re serving them to a Goddess, or you ARE a goddess, these raw cacao truffles are super easy, delicious, and won’t tax your culinary skills. In short, you can show off in the kitchen without trying too hard.

 Raw Cacao Goddess Truffles: Raw Cacao Truffles Recipes

2 cups raw nuts (I used 1 cup each almonds and cashews)

½ cup pitted Medjool dates

pinch sea salt

4 tablespoons raw cacao powder

1 teaspoon vanilla extract

1 tablespoon honey

optional: coconut flour, cacao powder, cinnamon for rolling truffles

Directions:

Combine all (except optional coconut flour, etc) in a food processor. Pulse until the nuts are well ground and mixed with the dates.

Using a tablespoon or a small ice cream scooper, scoop the mixture into your hand and form into truffle balls.

You can now roll in coconut flour or other decorations, or eat raw.

Goddess Truffles: Raw Cacao Recipe, Alex Jamieson, Valentine's Day Recipe, Vegan Valentine

Goddess Truffles: Raw Cacao Recipe

Serve as is, or crumbled on banana slices.

WHY I USE RAW CACAO

As you may have noticed, these recipes call for raw cacao, which is different from baking chocolate, chocolate chips, and all products made with dutched or processed chocolate. The health benefits of raw cacao are pretty awesome, and you can make a lot of easy treats with it.

And for me, healthy + delicious = perfect.

Why Raw Cacao is the best Chocolate

Why Raw Cacao is the best Chocolate

 

BUT, you have to buy the right kind of cacao to get the most benefits and avoid the toxins found in conventional cacao production. Certified Organic Raw Cacao is an excellent source of antioxidants. It it’s NOT Certified Organic Raw Cacao, then you are also eating a lot of chemicals from irradiation and spraying of chemicals which are standard practice in growing cacao beans.

All of my recipes use organic raw cacao powder and raw cacao nibs.

If you’re wondering, here are some health benefits of raw cacao:

Magnesium: Cacao beans are a great source of this mineral (270 milligrams per 100 grams), which is needed for more than 300 biochemical reactions in our bodies, including muscle and nerve function, and is a muscle relaxant associated with feelings of calmness.

Sulphur: Cacao is also high in sulfur, which helps grow strong nails and hair.

Fiber: A chocolate bar doesn’t offer any fiber, but if you eat raw cacao, you’ll get 9 grams per ounce!

Iron: An ounce of the raw cacao beans or nibs (crushed beans) contains six per cent of your recommended daily iron intake.

Antioxidants: Raw cocoa powder tops the antioxidant list with almost four times the amount of antioxidants as Goji Berries. But be careful! You may be sensitive to the caffeine effects on your nervous system, so take it easy on this stimulant.

 

Here are 2 compounds in cacao that you might want to be careful of:

Theobromine: which makes up 1-2% of the cacao bean and, like caffeine, is a nervous system stimulant that dilates the blood vessels — much like caffeine. This is what makes chocolate unsafe for dogs, and causes uncomfortable sensations for sensitive humans.

Phenylethylamine (PEA): While our bodies also produce PEA (an adrenal-related chemical) when we’re excited, it causes our pulse to quicken. While this makes some of us feel alert and excited, it can have an uncomfortable effect on people who are sensitive and wanting to lower their heart rate.

With all this in mind, choose the healthiest chocolate for you and your loved ones, and enjoy the natural high of the food of the gods.

These and other Toxic 6-Free chocolate delights are all Cravings Cleanse approved!

Join me for an 8-week exploration & healing journey to get your cravings, taste-buds, hormones, and waistline back in alignment.

Click here to register – we start 2/12: 

Xo,

Alex

Get Clean With Winter Smoothies + Stay Warm + Happy!

Winter Green Smoothie Recipes

I’ve used green smoothies with added protein to help me and thousands of clients heal  – on many levels.

I love them! Smoothies are an easy, yummy way to nourish your body, feel satisfied, and start new food habits without feeling deprived.

Winter Green Smoothie Recipes

Winter Green Smoothie Recipes

Since calorie restriction is NOT part of my program for getting clean, happy, and in touch with my body, I’m a fan of adding good quality fat to my smoothies, especially in winter.

See, a lot of green smoothie recipes don’t help us feel warm and cozy, because they use frozen, out-of-season fruit, and don’t include protein and fat.

In order to feel good, enjoy and feel satisfied with your smoothies in winter, you must add warming fats, protein, and even some spices.

The danger of not adding fats and protein to your winter smoothies is that you’ll feel hungry, cold, and uncomfortable sensations in your tummy.

Here are 2 simple Winter Smoothie recipes, which are part of my Cravings Cleanse + Mindset Makeover program – we start 2/12 and you can join here!

Winter Green + Clean Protein Smoothie

2 leaves curly kale, washed
1 apple or pear, seeded
1⁄2 banana
1⁄4 cup full-fat unsweetened coconut milk
1 – 1 1⁄2 cups unsweetened almond or hemp milk

15+ grams clean protein powder (free of gluten, dairy, soy, corn, sugar, caffeine)

1⁄2 teaspoon cinnamon (warming spice that balanced blood sugar) 

Place all ingredients in your blender and blend away! 

Glow Green Smoothie

2 cups water
1 apple or pear, seeded
1⁄4 of a bunch of flat leaf parsley, washed

 

15+ grams clean protein powder (free of gluten, dairy, soy, corn, sugar, caffeine)

 

1⁄4 cup raw cashews
1 tablespoon melted coconut oil

1 large Medjool date, pitted 

Place all ingredients in your blender and blend away! 

 

Did you know you’ll get over 50+ recipes like this when you join the Cravings Cleanse?

We start 2/12 and you can get over $300 in bonus resources when you join now!

xo,

Alex

Eggless Nog Smoothie: Sweet Potato Smoothie | Eggless EggNog Recipe

Eggnog is one of my favorite holiday treats – but now that I know I’m egg-sensitive, I had to put on my thinking-chef’s hat

and get creative in the kitchen –

which I love doing!

eggless nog smoothie

I used some leftover, naturally sweet garnet yams as the base. This thickened the smoothie, and added great fiber.

I’ve been feeling very “featherweight” lately, which is one of my cravings types (I’m a dual type, also Fire Brand, or Pitta)

and wanted to add some spices that would help me feel warm and comfy.

Earth Mama/Papa types can add some ginger to this recipe to help them feel more energized and uplifted!

Don’t know your cravings type? Take the free quiz here and get your type and report! 

Eggless Nog Smoothie Recipe:

12 ounces unsweetened almond or coconut milk
½ cup water
1 cup cooked sweet potato (peeled)
2-3 pitted Medjool dates (the big juicy ones) cut in half
1/2 tsp. vanilla extract
1/2 tsp. cinnamon
1/2 tsp fresh nutmeg

Combine all ingredients in the blender.

Blend, pour, sip and smile!

Autumn Soup: Kale Shiitake Sweet Potato Soup

sweet potatoes for sweet cravings

Crave sweet, but know sugar is keeping you stuck? Try this soup for Fall!

I love sweet – in fact, I always have.

I had 12 cavities before the age of 12, but haven’t had high fructose corn syrup in over 10 years. And my body thanks me for it!

Still, I love sweet, so I add sweet flavor through my day with nutrient dense foods that taste sweet.

Sweet potatoes, carrots, beets, parsnips and more.

And there is some old school medicine in those humble sweet root veggies!

Traditional Chinese Medicine has a long history of connecting different organs with different seasons, elements, foods, and even emotions.

According to the Five Element system, autumn is the season of the Metal element, governed by the lungs and large intestine. This sets up the conditions for flu or head cold, which comes from your body trying to expel excess mucus, toxins, and inferior fats.

Foods with a sour taste help with this detoxification process, and can be included daily as we enter into autumn. These foods include unpasteurized apple cider vinegar, lemons, limes, grapes, raw sauerkraut and pickles, and whole grain sourdough breads.

sweet pot

Pungent foods such as spices, ginger, and black pepper support the Metal element. These stimulate the digestion and help with the assimilation of food. Include pungent taste with seasonal fall foods such as apples, grapes, broccoli, Brussels sprouts, cauliflower, collards, grapes, kale, pears, persimmons, pumpkins, winter squash, and yams.

This soup has  a lot of great autumn ingredients and will help keep your body strong and centered throughout the season:

Kale Shiitake Sweet Potato Soup

4 cups water or low-sodium vegetable stock

1 cup fresh shiitake mushrooms, stems removed, caps thinly sliced

1 small sweet potato, peeled, chopped into 1/4 inch cubes

1/2 bunch fresh kale, washed and stems removed

1 teaspoon Mellow white miso, per cup

1/4 cup toasted pumpkin seeds

Directions:

1. In a saucepan combine the water/broth, shitake mushrooms and sweet potato and bring to a boil.

2. Reduce heat and simmer for 10-15 minutes.

3. Meanwhile, chop the kale into bite size pieces and add to the soup.

4. Cook until tender, another 8 minutes.

5. Dissolve a teaspoon of light miso in a bowl with a small amount of broth.

6. Ladle in the soup and sprinkle with toasted pumpkin seeds.

Yield: 6 servings

Gluten-Free Summer Crepes with Berries: July 4th Dessert Recipe

The perfect July 4th brunch for every cravings type!

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Gluten-Free Crepe Recipe for Summer – every cravings type can enjoy!

Eating right for your type

is helpful for keeping your energy, focus on health on track. But what if you have a couple of friends coming over, or there are two types in your house living under the same roof?


(Take the Cravings Type Quiz here to find out your type!) 

Luckily, I’ve learned how to adjust one recipe for all the types – and this summer crepe recipe is great for everyone with a couple of minor changes depending on who’s coming to brunch! Not only is it gluten-free, but you can easily make these crepes dairy-free by using coconut cream (you know, the thick stuff at the top of the can?) instead of whipped cream.
 
With cooling summer berries, these crepes use high-protein amaranth and quinoa flour, which help the light-headed featherweight feel grounded and strong.

Firebrands and Featherweights can choose between organic whipped cream or coconut cream as a topping, while Earth Mama types should avoid the topping and just enjoy the crepe and fruit as too much dairy and coconut can make an Earth Mama (or Papa) feel heavy and muddy.

 

Gluten-Free Crepes with Summer Berries

Serves 4

For the crepes:

1 cup quinoa flour
2/3 cup amaranth flour
3 tablespoons brown rice flour
1 cup water
1 ½ cup unsweetened coconut or almond milk
1 teaspoon maple syrup
Ghee (clarified butter) or coconut oil for cooking the crepes

For the filling:

2 cups mixed organic berries
1 tablespoon maple syrup
1 teaspoon cinnamon

Topping:

1 cup organic whipped cream or unsweetened coconut cream

Directions:

  1. Combine the flours in a blender with the water, milk and maple syrup. Blend until smooth and creamy. Pour into a mixing bowl and allow to sit at room temperature for 5-10 minutes.
  2. While the crepe batter is resting, prepare the fruit. Wash and dry the berries and toss with remaining maple syrup and cinnamon. Allow to marinate at room temperature.
  3. Heat 2 teaspoons ghee or coconut oil on a crepe pan or other non-toxic non-stick pan over medium heat. Stir the batter and ladle a scoop into the middle of the pan. Spread out the batter thinly in a circle. Cook the crepe until the bottom has browned, about 2 minutes.
  4. Flip the crepe and cook until the other side is browned, about 1 to 2 minutes more.
  5. Remove the crepe from the pan and place on a plate or clean baking dish and cover with a lid to allow it to cool, but not lose too much moisture.
  6. Keep making crepes until all the batter is gone.
  7. Serve each crepe with a scoop of berries in the middle, and roll it up around them. Top with whipped cream or coconut cream and a nice little sprig of mint, if it’s handy.

How to make Green Smoothies for Fall & Winter

A reader asked how she can continue drinking green smoothies for breakfast in the colder seasons.
Here’s my quick video answer!

I know adding healthy fats and good protein, as well as the right produce are important for a breakfast that keeps me going.

My favorite Green & Protein Chai recipe

1 scoop vegan gluten-free Chai protein powder 
1 large or 2 small seeded pears
½ cup blueberries (thawed overnight if frozen)
2 cups unsweetened coconut/almond milk
1 tablespoon raw coconut oil
2 large leaves of kale
Blend and enjoy!
Hope this helps you stay on track!

Use it at room temp, or if it’s cold, warm it up on the stove top.
If you use unfrozen berries (room temp fruit) it shouldn’t seize up.

Please share this video with your friends! Just click below to Tweet it!

How to make #green smoothies for fall & winter – @deliciousalex made a quick video! http://bit.ly/18RHmuP

 

 

 

Gluten-Free Scones: Delicious & Easy? Bake on!

I love gluten-free recipes.

Orange Hazelnut Gluten-Free Scones

Orange Hazelnut Gluten-Free Scones

I’m not celiac myself, but many of my friends are, and I like cooking for people I love.

I like cooking easy recipes that can feed all my peeps in one fell swoop – and this gluten-free recipe satisfies a diverse crowd.

Because I love connecting with people. We host brunch once a month to bring our diverse group of friends together and share time and our home.

Food holds such emotion for us because sharing food & eating together is the most intimate thing we do with other people – in public.

(Like that idea? Tweet it here!) 

And I want to share the deepest intimacy with my friends as possible – to make them all feel welcome.

This recipe is one of the best for welcoming everyone’s dietary leanings and food rules to the table. Not only can gluten-free people dig in, but they welcome the vegans, the paleo-leaning (ok, there is maple syrup, but it’s pretty close).

Orange Hazelnut Scones with Raisins, Almond & Coconut Flour

Ingredients:

 

1 1/2 cups of almond flour

½ cup unsweetened coconut flour

1/4 tsp of sea salt

1 tsp of baking soda

1 egg replacer

2 tbs of maple syrup

2 tbs freshly squeezed orange juice

Zest from one organic orange

1/3 – 1/2 cup unsweetened almond, coconut, rice or other plant-based milk

1/2 cup chopped hazelnuts (pecans are a great substitute, especially if you’re from Texas like my grandma)

½ cup raisins

 

Directions:

 

  1. Preheat oven to 375 degrees, and line a baking sheet with parchment paper. This makes it easier to lift the cooked scones as they won’t stick to the sheet.
  2. In a large bowl, mix together the almond flour, coconut flour, sea salt, and baking soda.
  3. In a medium bowl, whisk together the egg replacer, maple syrup, orange juice, zest, and milk.
  4. Combine the wet ingredients to the dry ingredients and mix with a spatula until blended together. If the dough seems too dry and isn’t sticking together, use another tablespoon or two of milk.
  5. Add the hazelnuts and raisins and use your hands or rubber spatula to evenly distribute through the dough.
  6. Use an ice cream scooper to scoop out evenly sized scones and place scones on a parchment lined baking sheet and gently press down to flatten to 1/2 in thick with palm.
  7. Bake for 10 minutes or until the tops are golden brown, and allow to cool for a few minutes before serving.

This Celiac Was Hungry On Her Gluten-Free Diet

This Celiac was Hungry, Then She Ate My Pizza

Her eyes closed in total bliss, as she tasted the hot slice. Then she groaned in total ecstasy.

No, this isn’t an excerpt from 50 Shades of Grey.

This is a small look behind the scenes at a private cooking class I gave last Monday night.

 

Easy Gluten Free Vegan Pizza Recipe

Easy Gluten-Free Pizza Recipe

It all started when I donated a private cooking class to my son’s preschool in Park Slope, Brooklyn. Even though we were leaving that year for kindergarten, I had fallen in love with the staff and mission of the school and wanted to support their growth one last time.

Jennifer, another mom, bought my private class, and last week we got together to cook – but there was one big request she had of our time together –

“Can you please teach me some filling gluten-free recipes?”

See, Jennifer was diagnosed as celiac last year, and has been avoiding all foods that contain gluten. While her body was recovering from the digestive hell she had suffered while eating gluten, Jenn felt unsatisfied and hungry most of the time from her new diet.

I brought over several recipes to teach her, and the hands-down favorite was this gluten-free, polenta crust pizza. We made the original recipe with egg and cow’s cheese, since her family eats dairy and keeps chickens, but the dairy free recipe below is really delicious:

 

Polenta Pizza Recipe

1 tablespoon olive oil

18-oz. pkg. precooked polenta

2 -4 Tbs. water

2 Tbs. flax seed meal (flax meal)

2 Tbs. gluten-free oats

1 tsp powdered garlic

½ cup plus ⅓ cup vegan Parmesan cheese

2 cups tomato sauce

1 recipe shitake bacon*

½ medium red bell pepper, sliced into 1-inch strips

1-2 scallions, greens thinly sliced

 

  1. Preheat oven to 450F. Lightly oil baking sheet lined with foil.
  2. Slice polenta, and place in food processor. Process polenta, and add water, flax meal, oats, garlic and 1/2 cup Parmesan cheese. Blend until smooth. Spread polenta evenly on pizza pan.
  3. Bake for 15 minutes. Remove polenta from oven, and spread 2 cups sauce evenly over polenta crust. Top with sliced soy bacon, bell peppers, scallions and remaining 1/3 cup soy Parmesan cheese.
  4. Bake 15-20 minutes more. Remove from oven, and let stand for 5 minutes before serving.

Shiitake Bacon

2 cups shiitake mushrooms

2 tablespoons olive oil

1 teaspoon salt

 

  1. Wash and stem mushrooms. Slice caps evenly into ¼ inch slices.
  2. Toss with olive oil and salt. Roast at 450 for 12-15 minutes, until crispy.
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