#RealLifeWonderWoman REVISITED — Amalia Moreno-Damgaard

It is always fun to check back in with past real life Wonder Women to see what’s happening in their lives. Today we are doing just that! You may remember Amalia Moreno-Damgaard from a couple of years ago.

Click HERE to read our first interview with Amalia.

She’s an award-winning author and chef-entrepreneur and has just come out with a brand new cookbook. C’mon, who doesn’t want some fun, flavorful new recipes to try this fall! I managed to catch up with her between her book launch events and media interviews to ask a few questions of my own.

Please join me in this #RealLifeWonderWoman REVISITED interview with the talented Amalia!

KR: What inspired you to write Amalia’s Mesoamerican Table-Ancient Culinary Traditions with Gourmet Infusions?

AMD: This is a sequel to my first book, Amalia’s Guatemalan Kitchen-Gourmet Cuisine with a Cultural Flair. I wanted to share with the world how Guatemalan and the cuisines of the Mesoamerican region are interrelated. I wanted to write about the region from a culinary, historical, and cultural angle, and share traditional dishes that are not well known outside of their countries of origin.

KR: How will this book help readers?

AMD: It will help them understand this important region (South-Central Mexico and Central America), a center of origin of agriculture, a region of ancient civilizations that left a great legacy. It will create awareness of new fresh ingredients that they can incorporate into their diets as well as make them aware of new vegan, vegetarian, and gluten free foods. It will help them eat healthier.

KR: Do you have any advice for a budding cook on how to take their skills up a notch or two?

AMD: Yes, start by venturing into the kitchen with intention more often. Make a deliberate effort to cook something from scratch with fresh ingredients. One can learn quite a bit by doing -they can follow the recipes in my book for starters. They can also read about healthy cooking techniques and tips to make the cooking experience fun and easy.

KR: What is one kitchen tool or gadget you think every home cook needs?

AMD: A good quality chef knife.

KR: Would you be willing to share a quick recipe with us?

AMD: Gladly! This is a recipe excerpt from the new book: Amalia’s Mesoamerican Table-Ancient Culinary Traditions with Gourmet Infusions.

Café con Canela Y Agave (Aromatic Toasted Cinnamon and Blue Agave Coffee)

  • 3 tablespoons medium roasted coffee beans (Mexican or Central American);
  • 1 (1/2-inch piece) dry pan-toasted canela (Ceylon cinnamon);
  • 1 ¾ cups water; 1 tablespoon blue agave nectar;
  • 2/3 cup steamed hot milk (optional).

Directions: 1. In a coffee grinder, combine the coffee beans and cinnamon and grind them to a fine powder. 2. Make the coffee in a traditional coffee maker, or boil the water and use a French press. 3. Combine the coffee with the milk (if using). Sweeten with the agave nectar and serve.

Note: The easiest way to toast canela is to first break it into small pieces, then put it on a preheated small skillet over medium low heat and dry pan toast it until barely aromatic, about 1 minute. Keep a close eye as it can burn easily.

Photo by © Todd Buchanan 2020

KR: Where can readers buy the book?

AMD: The book is available for presale at a special price for a limited time at my website at AmaliaLLC.com.

KR: Thanks for sharing this update, Amalia! Can’t wait to try out some new recipes.


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