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Wednesday, June 25, 2014

Where Are You Taking Alaffia this Summer?



To request a sticker, pin, or temporary tattoo write us at community@alaffia.com with your name and address.

Official Rules:
  • Must be 18 years or older and provide a shipping address within the United States.
  • Contest runs from June 25, 2014 4:00 PM PST – July 31, 2014 3:00 PM PST.
  • Picture post on Facebook, Instagram or Twitter with the tag #poweroftheeban enters the giveaway.
  • Winners will be selected by Alaffia's design guru, Ben Wilson (you can check out his work here).
  • Winners will be contacted via Facebook message within 24 hours of the end of the contest.  The winners will have 24 hours to respond to being notified of winning.  If no response is received within 24 hours, a back-up winner will be selected, and will be notified.  The same process applicable to the original winner will apply to all back-up winners.
  • Grand prize winner will win a year supply of Authentic Black Soap which equals one 32oz bottle per month for 12 months
  • One second prize will win a six-month supply of EveryDay Coconut Lip Balm which equals one lip balm per month for 6 months.
  • Ten runner ups will receive one EveryDay Coconut Lip Balm
  • Content deemed inappropriate will not be eligible for entry into the contest 

Monday, June 9, 2014

Alaffia Bike Drive Schedule 2014

We will update this schedule as more bike drives are planned. Please check back regularly during the summer, and be sure to share this with your friends and family.

Friday, March 14, 2014

Pie Day 2014

Photo: Allrecipes.com
To celebrate Pi Day we invite you to try out Alaffia's West African Savory Pie. Let us know what you think!











West African Savory Pies
Total Time: 1 hour 25 minutes
Makes 10 Small Pies

Ingredients
·         1 1/8 cups self-rising flour
·         ½ tsp baking powder
·         Pinch of sea salt
·         ½ cup butter, softened
·         1 egg, beaten
·         1 egg, separated
·         4 tbsp water
·         1 large onion
·         1 red bell pepper diced
·         1 – 2 jalapeno peppers, chopped fine (omit seeds if you want less heat)
·         2 cloves garlic, minced
·         1 tbsp ginger
·         1 tsp cumin
·         1 tbsp red palm oil
·         ½ lbs. ground beef or tempeh
·         ½ tsp black pepper
·         2 medium potatoes
·         ½ cup chopped kale

Preparation
Preheat oven to 350 degrees F

Dough:
1.       Add flour, baking powder, salt to a bowl then rub in the butter until a crumbly mixture is achieved.
2.       Beat the egg and add half to the flour and butter mixture with a wooden spoon. Add water one tablespoon at a time until the dough can be rolled into a ball.
3.       Lightly flour workspace and roll out the dough until it is just thicker than a nickel. Cut into 7” – 8” circles.
Filling:
1.       Dice onions and jalapenos, sauté in red palm oil until onions start to brown.
2.       Add ground beef and mash in pan with the back of a wooden spoon. Add ginger, cumin, black pepper, and garlic. Cook meat or tempeh until just starting to brown.
3.       Add diced red pepper and chopped kale, cook with meat or tempeh for 5 minutes. Set aside to cool.
4.       Boil water in a medium sized pot.
5.       Dice potatoes and add them to boiling water for about 5 minutes, or until soft.
6.       Drain potatoes and add to meat or tempeh.
Pies:
1.       Place about 2 tbsp. of the meat or tempeh in the center of the circle.
2.       Fold dough in half. Moisten edges of dough circle and pinch sides together with a fork.
3.       Light brush tops of pies with egg whites. Place on baking parchment and place in over for 25 minutes, or until slightly brown.
4.       Serve hot.