Category: Conscious Cooking

Paleo Cinnamon Protein Bread

10/6/2024

Prep time: 10 minutes
Total time: 40 minutes
8-10 slices

2 cups blanched almond flour (not almond meal)
2 Tbsp coconut flour
2 scoops Perfect Supplements Collagen
½ tsp sea salt
1 tsp baking soda
¼ cup flaxseed meal
5 eggs and 1 egg white whisked together
1½ tsp raw Dr. Mercola's apple cider vinegar or lemon juice
2 Tbsp maple syrup
2 Tbsp coconut oil (extra to grease pan)
1 Tbsp cinnamon
⅓ cup crushed pecans or walnuts
Optional addition: 1 tsp maca powder

8 x 4 loaf pan
Parchment paper
Two mixing bowls

Preheat oven to 350ºF, grease loaf pan with coconut oil, and line with parchment paper.
In a mixing bowl, combine almond flour, coconut flour, Bone Broth Protein, sea salt, baking soda, flaxseed, and cinnamon.
In another mixing bowl, whisk together eggs and egg white. Add in maple syrup, apple cider vinegar, and coconut oil.
Add wet ingredients to dry, stirring to remove any lumps.
Pour batter into your prepared loaf pan and top with crushed pecans.
Bake for 30-35 minutes, or until a toothpick inserted into center of loaf comes out clean.
Once done, remove from oven and let cool for 5 minutes before serving.
To store for later, wrap in parchment paper and store in the refrigerator for up to a week.

Collagen Peptides are an easy way to increase the nutrient density of any recipe! Turn everything from smoothies to baked goods into anti-aging, gut-healing superfoods with just one flavor-free scoop.

Purchase: Perfect Supplements Collagen (save 10% w/ the code joe10)

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Bone Broth

9/2/2024

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3 quarts
35 minutes

3-4 pounds beef marrow and knuckle bones
2 pounds meaty bones such as short ribs
1/2 cup raw Dr. Mercola's apple cider vinegar
4 quarts filtered water
3 celery stalks, halved
3 carrots, halved
3 onions, quartered
Handful of fresh parsley
Sea salt

Place bones in a pot or a crockpot, add apple cider vinegar and water, and let the mixture sit for 1 hour so the vinegar can leach the mineral out of the bones.
Add more water if needed to cover the bones.
Add the vegetables bring to a boil and skim the scum from the top and discard.
Reduce to a low simmer, cover, and cook for 24-72 hours (if you're not comfortable leaving the pot to simmer overnight, turn off the heat and let it sit overnight, then turn it back on and let simmer all day the next day)
During the last 10 minutes of cooking, throw in a handful of fresh parsley for added flavor and minerals.
Let the broth cool and strain it, making sure all marrow is knocked out of the marrow bones and into the broth.
Add sea salt to taste and drink the broth as is or store in fridge up to 5 to 7 days or freezer up to 6 months for use in soups or stews.

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Mini Paleo Pizza Sliders

2/18/2024

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45 minutes
3-6 servings

Mini Pizza Crusts

2 1/4 cups blanched almond flour
2 Tbsp coconut flour
½ teaspoon baking powder
3 tsp dried Italian herbs (Oregano, Thyme, etc.)
½ tsp sea salt
3 large eggs
2 Tbsp olive oil

Toppings

1 cup sliced butternut squash
2 thinly sliced 100% Grass Fed Beef Sticks (this is your “pepperoni”)
1 cup thinly sliced mushrooms
1 cup gluten-free, organic pizza sauce
Chopped fresh basil, divided

Large mixing bowl
Cutting board and knife
Baking pan and sheet
Dough roller (optional)

Preheat your oven to 350ºF and line a baking sheet with parchment paper.
Add all of your dry ingredients to your large mixing bowl and combine.
In a separate bowl, whisk your eggs and oil until a frothy mixture develops.
Now combine the wet and dry ingredients until your dough forms.
Now shape a small piece of dough (you should have enough dough for roughly 6 mini crusts) into a ball and either shape and flatten it into a small crust with your hands, or place another piece of parchment paper on top of your dough ball and roll it flat with your dough roller.
Repeat until all of your crusts are formed.
Bake the crusts for 15-20 minutes until they darken slightly.
While the crust is baking, thinly slice your butternut squash into small squares.
Chop your mushrooms, and thinly slice your Beef Sticks.
When your crusts are done, remove them from the oven and top with your pizza sauce, then layer on your veggies, starting with your sliced butternut squash.
Sprinkle half of your fresh basil on top, then bake for another 10 to 15 minutes.

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Maple Vanilla Protein Donuts

2/8/2024

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30 minutes
6 donuts

Donuts

1 cup paleo baking flour mix (Almond, Arrowroot, Coconut, Tapioca)
2 scoops Perfect Supplements Collagen
½ tsp baking soda
1 tsp cinnamon
1 tsp vanilla extract
¼ cup maple syrup
¼ cup melted coconut oil
¼ cup almond milk
1 ripe banana, mashed

Icing (Optional)

½ scoop Perfect Supplements Collagen
2 Tbsp maple syrup
2 Tbsp almond milk
1 tsp vanilla extract

6-cavity donut pan
Small, medium, and large bowl
Mixing spoons

Preheat the oven to 350ºF. Grease a 6-cavity donut pan.
In a medium bowl, mix together the paleo baking flour, vanilla, collagen, baking soda, and cinnamon. Set aside.
In a large bowl, combine the mashed banana, coconut oil, maple syrup, and almond milk.
Add the dry ingredients to the wet ingredients and mix together until a dough begins to form.
Carefully spoon the dough into the donut pan. Spread evenly. Bake for 12 minutes.
Optional: While the donuts bake, begin to prepare the icing. In a small bowl, mix together the vanilla whey, maple syrup, and almond milk.
Optional: Let donuts cool before carefully dipping into the icing mixture.

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Chai Collagen Bliss Balls

1/6/2024

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30 minutes
10 - 15 bites

1 cup almond flour
2 scoops Perfect Supplements Collagen
12 Medjool dates, pitted
1/4 cup almond milk
1 tablespoon raw honey or maple syrup
¼ cup shredded coconut (plus extra for rolling)
1 teaspoon pure organic vanilla extract
1/4 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cardamom
1/4 teaspoon Chinese five spice
1/4 teaspoon cloves
1/4 teaspoon allspice

Food processor
Large bowl for mixing dry ingredients

Add almond flour, protein powder, shredded coconut, salt, and spices to your large bowl and mix well.
Add dry ingredients to your food processor, then add wet ingredients.
Pulse until the mix becomes a crumbly texture, yet holds together when you press it between your fingers.
Roll mixture into small balls, then (optional) roll into shredded coconut or even crushed nuts of your choice.
Place on a plate and let set in the fridge for 15 minutes before serving.

Purchase: Perfect Supplements Collagen

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Roasted Dandelion Mocha

3/3/2019

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Image by Wikimedia Commons

1-3 Servings
5 min. prep time
30 min. cook time

3-4 cups Biocera or filtered water
3-4 T Roasted dandelion root
1 T Raw cacao nibs or cacao chocolate
1 T Raw ghee, butter or coconut oil
½ T cinnamon chips
½ tsp cardamom pods
¼ tsp clove root
½ cup coconut milk or substitute
1 T stevia or choice sweetener (i.e. raw honey, maple syrup, etc)
½ tsp vanilla extract A dash of nutmeg

Decoct the roasted dandelion rt, cacao nibs and cinnamon chips in water with the lid on allowing the mixture to simmer for 30 minutes.
Remove from heat and strain spent herbs. Allow to cool for 5-10 minutes.
Once cool enough add the remaining ingredients: ghee, coconut milk, stevia, vanilla extract and nutmeg.
Use an immersion hand blender or blender to froth the substance to liking. Enjoy!

Tips:

This recipe aids folks weaning off coffee or trying to lower consumption.
Chicory also pairs well with dandelion providing the stimulating, bitter tastiness that coffee offers to coffee lovers.*Warning: chicory is also high in prebiotic fiber, therefore it may cause gastrointestinal distress for those who have dysbiosis.
If you still need a buzz you can mix in small amounts of coffee.

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Nut Butter cups

2/16/2019

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Image by Caitlyn Tischer

12 (pieces) servings
30-45 min. prep time

½ cup coconut oil
3/4 cup cacao powder
3 T cacao butter or coconut mana
1 T maca
¼ tsp cinnamon
¼ tsp Himalayan pink salt
¼ tsp vanilla bean or vanilla extract

Nut Butter Filling:

½ cup nut butter

optional additions:

⅓ cup local honey, stevia, maple syrup or medjool dates
¼ tsp cardamom
¼ tsp nutmeg

Fill a medium pot or Pyrex contain with water (doesn’t need to be filtered). Bring to a boil and reduce heat to a simmer.
In smaller Pyrex container add in cacao butter, mana or oil and allow to “double boil” until liquid. Add any optional sweeteners here.
Remove from heat and add in cacao powder, maca, cinnamon, salt and vanilla bean or extract.
Pour ½ inch of mixture evenly into chocolate 12 silicone muffin cups.
Place in the freezer for 10-15 minutes.
Remove from freezer and add in roughly ½ tbsp raw nut butter in each cup. Use a spoon to gently flatten nut butter over the cacao base.
Drizzle remaining ½ inch of cacao mixture over nut butter.
Place back in freezer for 10-15 minutes. Remove double checking they solidified fully and enjoy!

Tips:

We enjoy our chocolate on the raw, bitter side. If you would like it sweeter taste adjust to your liking.
Substitute vanilla extract for peppermint, lavender, orange or coffee. Get creative!
If you have trouble on step 6, simply roll the nut butter into a ball and flatten it prior to adding over frozen cacao mixture.
If you like your cups thicker add more mixture at step 4. If you would like your cup thinner reduce the amount here as well.
Add a raisin, goji berry, sprouted nut or cacao nibs on step 7 for additional garnish creativity. You can also sprinkle salt here too.

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Oatmeal Jam cookies

1/21/2019

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Image by Caitlyn Tischer

10-14 servings
10 min. prep time
10-12 min. cook time

1 cup ground gluten free oats
½ cup medjool dates
¼ cup whole gluten free oats
½ cup filtered water
½ cup local mixed berry jam or homemade chia jam
¼ cup psyllium husk
3 T ground chia seeds
3 T ground flax seeds
1 T coconut oil
½ tsp baking soda
½ tsp baking powder
¼ tsp cinnamon
¼ tsp Himalayan pink salt
¼ tsp vanilla bean or vanilla extract

optional additions:

½ cup sprouted nuts (optional)
⅓ cup local honey, stevia or maple syrup
¼ cup nut butter

Preheat the oven to 350 degrees F.
Grind oats into flour using high speed blend, grain mill or food processor. Set aside ¼ cup of whole oats.
In a large Pyrex bowl mix the dry ingredients together until combined except set aside the dates and sprouted nuts for later.
Grind chia and flax seeds. Add water and allow to sit for 5 minutes.
Melt the coconut oil. In a separate large Pyrex bowl mix the melted coconut oil, vanilla bean or extract chia and flax egg mixture until well combined.
Next, combine the wet and dry mixtures together slowly adding the flour as you mix in with the wet ingredients.
Chop dates and sprouted nuts. Then fold into dough. Add any optional additions at this time.
Form roughly 1-2 T of dough balls. Press lightly using the palm of your hand or the back of a spoon to flatten out the cookie.
Bake the cookies for 10-12 minutes. Remove and allow to cool down.
Once cooled add local jam or a homemade chia jam. Enjoy!

Tips:

Add local honey, stevia or maple syrup in substitute of dates or as additional sweetener if desired.
Use nut butter as a garnish. Make sure to apply before the jam. Refer to chia jam recipes for jam inspiration!

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sprouted garbanzo flatbread

12/26/2018

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8 servings
3 day prep time
15-20 min. cook time

2 ½ cups sprouted garbanzo flour*
2 cups filtered
H2O
3 T sesame oil
1 tsp salt

Sprouting:

Use a ½ gallon or quart sized mason jar with a mesh lid to soak 1 ½ cups garbanzo beans overnight in a cool, dark place.
Regularly check on the beans throughout the first 4 hours. Refill when necessary, beans will be fully submerged for the first 12 hours at least.
Drain the beans and rinse. Allow to suspend in a bowl, mug, or jar for the next 2-3 days. Rinse at least 2 times a day.
Once the tails have grown half the size of the beans lay them on a baking sheet.
In an effort to simulate a dehydrator, preheat the oven to 200 degrees F or as low as temperature as possible.
Keep the oven slightly open for better air circulation.
Allow the beans to cook for 2-3 hours - check on them regularly. Rotate the beans gently with your hands to determine their humidity.
Once the beans have “dehydrated” they are ready to process into flour.
Use a heavy duty grinder or food processor and allow the beans to grind until a fine meal is achieved.
If not using the flour immediately store in a clean, dry jar fit to size until ready for use.

Flatbread:

Mix all the ingredients in a large bowl and allow to sit for 30 minutes.
Meanwhile, preheat the broiler.
Before time is up, lightly oil a 12.5 in x 10.25 in wide cast iron skillet and preheat in the oven for 5 minutes.
Carefully remove from the oven and pour the flatbread mix into the skillet. It will begin to cook on the edges and turn golden brown.
Allow to cook for 15-20 minutes. Check status every 5 minutes.
When desired consistency is achieved remove the bread from oven and allow the flatbread to cool. Cut into 8 pieces and remove to enjoy!

Tips:

Sprouting garbanzo beans is not necessary, however we highly recommend it for exponential amounts of health benefits alternative to using non-sprouted garbanzo flours.
Add zesty spices or fresh herbs such as rosemary, thyme, garlic, cayenne or turmeric to enhance the savory flavors!

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Gluten free crackers

12/20/2018

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4-5 servings
5-10 min. prep time
15-20 min. cook time

1 cup gluten free oats
1 cup filtered H2O
¾ cup pumpkin seeds
½ cup sunflower seeds
½ cup chia seeds
½ cup flax seed
½ cup sesame seeds savory

savory optional additions:

1-2 sheets of Nori or 1 tsp chlorella and/or spirulina powder
½ tbsp chipotle or cajun spice
2 tsp turmeric
1-2 tsp cayenne
1 tsp chili flakes pinch Himalayan pink salt pinch of black pepper

sweet optional additions:

1 tsp cinnamon
¼ tsp maca root powder
¼ tsp nutmeg

Preheat the oven to 350 degrees F.
Grind the GF oats, flax and chia seeds into a fine powder.
Mix all ingredients together in a large pyrex bowl making sure everything is evenly combined.
Add in sweet or savory flavors here if any desired and allow to sit for 5 minutes.
Once the ingredients have coagulated, split the dough into two proportionate balls.
For each half, use a roller or spatula to spread the dough onto parchment paper or use a pyrex container. If you use a pyrex container lightly oil the bottom so the crackers don’t stick.
Once both doughs have been spread evenly to your choice of thick or thinness, cut the crackers into the desired shape and size.
Cook for 10-20 minutes. This all depends on the girth of the crackers. Check on them in the first 5 minutes. Rotate to avoid burning and for a consistent cook.
Once they reach a golden brown on the sides remove and allow to finish cooking as they cool down. Enjoy!

Tips:

Not all crackers are created equal! Each batch comes out a little different than the other depending on ingredients. Use your best judgement, start with less water than more in case it comes out too liquidy.
If you do experience too much of a liquid texture simply add more ground GF oats, or add water if it is too floury.

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Green Supreme Smoothie

11/26/2018

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Image by Joe Pineda

2 servings
15 min. prep time

2 bananas
½ pear
½ cucumber, peeled
1 cup spinach
1 cup kale
1 avocado
1 scoop protein powder *optional
2 in ginger
2 T nut butter
1 in. turmeric or ½ T turmeric powder
1 tsp spirulina
⅓ cup chia seeds
8 oz orange juice or cranberry juice
8 oz filtered water

Skin cucumber.
Pour liquid into blender with spirulina and protein powder.
Add greens, nut butter, seeds, ginger and turmeric.
Finish off with adding fruit and blend until desired texture is achieved.

Tips:

Top smoothie off with yummy garnishes, such as hemp seeds, cacao nibs, fresh fruit, coconut flakes, goji berries, etc..
Try to use juices that are cold-pressed, no-sugar added and not from concentrate.

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Veggie Omelet

11/26/2018

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Image by Eggland's Best

Servings 2
20 min. prep time
10 min. cook time

5 pasture raised eggs
1 avocado
1 cup spinach
1 medium tomato, diced
half medium bell pepper
¼ cup medium red onion, diced
¼ cup minced shallot
¼ cup almond, oat or coconut milk
1 Tbsp coconut oil
1-2 Tbsp dairy-free pesto
2 mushrooms sliced
2 cloves minced garlic
1 tsp chili flake
1 tsp himalayan salt
1 tsp turmeric
1 tsp fresh ground black pepper
1 tsp cayenne
1 tsp chili powder

Combine egg, pesto, dairy-free milk and spices in a medium bowl whisking until the ingredients are completely combined.
Add the garlic, shallot, and veggies.
Heat oil over a stainless steel skillet or cast iron and evenly distribute the mixture into the pan on medium heat.
Allow for the entire bottom to cook before attempting to flip. To help this process use a thin spatula to work slowly around the sides to prep for the flipping processing.
Around 5-8 minutes it should appear as if it has cooked for the most part evenly alongside the bottom, and be easily flipped in half. Allow for this to cook another few minutes before flipping onto the other side.
Once it appears the omelet is cooked to liking, transfer it to a large plate, or split in half to serve on two separate plates.
Garnish with spinach, avocado and your choice of hot sauce. Enjoy!

Tips:

We enjoy our omelet with a fresh side salad with oil and apple cider vinegar and/or homey-potatoes. Mm-mm!
Add cheese as desired for those dairy lovers. You can also substitute alternative oil and milk for your preferred dairy choice.
Refer to this guide for what oils are used for best results Oil Guide.

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Black Bean Hummus

11/25/2018

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4-6 servings
12 hour prep time
2-3 hour cook time

16 oz. fresh cooked black beans
¼ cup olive oil
1 Tbsp tahini
¼ cup medium red
1 fresh squeezed lime or lemon
1 minced jalapeno
3 garlic cloves
1 Tbsp minced shallot
1 Tbsp apple cider vinegar
1 Tbsp nutritional yeast large handful cilantro
½ Tbsp chipotle or cajun spice
2 tsp turmeric
1-2 tsp cayenne
1 tsp chili flakes
pinch himalayan pink salt
pinch of black pepper

Soak black beans at least 12 hours before cooking.
When ready to cook drain, rinse and place in pot or croc-pot for 2-3 hours. Check on the bean consistently to refill with water.
In the last hour of cooking the beans add garlic, onion, shallot, jalapeno and spices. Strain the beans and set bean juice aside.
In a blender add the beans and remaining ingredients and blend.
Adjust flavors as necessary to liking and enjoy!

Tips:

To make the hummus "chunky" add all liquids in last, adding them in one Tbsp at time. To make the texture creamery add bean juice in until texture is achieved to liking.

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Fiesta Salsa

11/25/2018

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Image by Joe Pineda

4-6 servings
20 min. prep time

4 large heirloom tomatoes
½ medium red and/or yellow onion
1 fresh squeezed lime or lemon 1 minced jalapeno
1 tbsp olive oil
1-2 fresh minced garlic cloves
1 tbsp minced shallot
1 tbsp apple cider vinegar
1 tbsp nutritional yeast large handful cilantro
½ tbsp chipotle or cajun spice
2 tsp turmeric
1-2 tsp cayenne
1 tsp chili flakes pinch Himalayan pink salt pinch of black pepper

In a large bowl or blend mix all ingredients together until desired texture is achieved.
Adjust flavors as necessary to liking and enjoy!

Tips:

Hand make the salsa if you prefer your salsa chunky like pico de gallo and blend if you prefer restaurant style salsa no chunk.

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Holy Guacamole!

11/25/2018

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Image by Andrew Scrivani

Holy Guacamole!
4 servings
20 min. prep time

4 ripe avocados
1 medium heirloom tomato
1 fresh squeezed lime or lemon
1 tbsp olive oil
1-2 fresh minced garlic cloves
¼ cup red onion
½ minced jalapeno
1 tbsp minced shallot
2 sprigs cilantro
½ tbsp chipotle or cajun spice
2 tsp turmeric
1-2 tsp cayenne
1 tsp chili flakes pinch himalayan pink salt pinch of black pepper

optional additions:

1 cup of beans
½ cup local
raw goat cheese
1 tbsp of butter
1 tbsp nutritional yeast
1 tsp cayenne

In a large bowl mash the ripe avocados together.
Add olive oil, fresh-squeezed lemon or lime and all spices into the avocado mash.
Mince red onion, shallot, garlic, cilantro and chop heirloom tomatoes. Add to guacamole.
Mix all the ingredients until desired texture is achieved.
Adjust flavors as necessary to liking and enjoy!

Tips:

Adding chipotle is nice for a smokey flavor, especially if you choose to add in beans. The beans will also enhance a more satiating effect making this a great potluck item leaving everyone satisfied!
Butter may sound weird, but it actually taste great! Cut about a tbsp amount of butter and throw it in your guacamole. We use Kerigold unsalted butter if we do this.
If you have access to a local, organic and raw source of goat cheese this makes a nice addition. However, due to the scarcity of this circumstance you may choose to add pasteurized cheese if you are dairy-friendly as you’d like.
Nutritional yeast makes a great alternative for that zesty, cheesy flavor everyone can enjoy!

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Protein Bites

11/25/2018

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Image by Caitlyn Tischer

10-14 servings
30 min. prep time

1 cup dry gluten free oats
½ cup medjool dates
2 scoops collagen or protein powder
½ cup psyllium husk
½ cup nut butter
½ cup sprouted nuts
¼ cup sunflower seeds
¼ cup pumpkin seeds
¼ cup ground chia seeds
¼ cup ground flax seeds
1 T coconut oil
1 T coconut flakes
1 T cacao powder
1 T cacao nibs
½ T maca powder
1 tsp cinnamon
1 tsp vanilla bean or ½ tsp vanilla extract
pinch Himalayan pink salt

optional additions:

½ cup cacao butter
⅓ cup local honey, stevia or maple syrup
1 T coconut mana
1 T goji berries
1 T sesame seeds
1 tsp spirulina or chlorella

In a large Pyrex bowl mix the dry (oats, protein powder, nuts, seeds, etc) ingredients together until combined.
Add the nut butter, honey and extracts/flavor.
If the ingredients need to be further processed use a food processor or blender until desired texture is achieved.
Take about 2 inches by 2 inches of the the dough and form protein ball into a Pyrex container of choice and store in the refrigerator. Enjoy!

Tips:

To add a more chocolaty flavor to the balls just add about 1/4 cup cacao powder to the mix.
If you need to make the mix "wetter" add a tbsp of coconut oil or nut butter one at a time until achieving desired texture.
Use coconut flake, cacao nibs, chia seeds and/or hemp seeds as garnishes to coat the protein bites.

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Chia Pudding

11/23/2018

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6 servings
1 - 8 hours

1 can coconut milk
1-2 cups filtered water
1 cup chia seeds
1 tbsp cacao powder
1/2 tbsp maca powder
1 tsp cinnamon
pinch of salt

optional additions:

1 cup fresh seasonal fruit
1/2 cup fresh chopped nuts of choice
1 scoop collagen protein powder
2 tbsp nut butter
1 tbsp goji berries
1 tbsp cacao nibs
1 tbsp coconut flakes
1 tbsp pumpkin and/or sunflower seeds
1 tsp local honey, stevia or maple syrup

Add coconut milk, water, chia seeds, cacao powder, maca, cinnamon and salt into a large Pyrex bowl and mix together.
Allow to sit in the fridge for at least one hour until it has coagulated.
Add and mix in more water or coconut milk if the pudding is too dense.
When desired texture is achieved, top off with optional additions.

Tips:

Add collagen and any added sweeteners in step 1.
For ideal texture, allow pudding to coagulate for at least 8 hours.
Use seasonal fruits for increased diversity.

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Pickled Red Onions

11/19/2018

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2 servings
10 minutes

2-3 medium-sized red onions (julienne cut)
1-2 cups of filtered water
½ cup apple cider vinegar
1 medium-sized lemon (fresh-squeezed)
2 tbsp of himalayan pink salt
1 tsp cumin powder
1 tsp black pepper
1 tsp turmeric powder

optional additions:

1-2 jalepeño (or peppers of choice) sliced with seeds
1-2 garlic cloves

Prepare the red onions by placing them into a large Pyrex bowl. The total yield is dependent upon how much the amount of onions added.
Add water, apple cider vinegar, lemon juice and all spices to the Pyrex bowl.
Add any optional additions, such as garlic or pepper.
Set Pyrex aside and allow to ferment for at least an hour.

Tips:

The longer the red onions ferment the more they will “pickle”. For the most flavorful results, allow to ferment overnight, or 8 hours.

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Lifeproof Coffee

8/6/2018

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Image by Joe Pineda

2 servings
10 minutes

2 ½ heaping tablespoons ground coffee beans
1 teaspoon – 2 tablespoons MCT oil (C8 caprylic acid, if possible)
1-2 tablespoons grass-fed, unsalted butter or 1-2 teaspoons of grass-fed ghee.

optional additions:

1/2 cup coconut milk
2 tbsp Cocoa powder
2 tbsp Maca powder
2 tbsp Turmeric powder
1 tbsp coconut manna
1 tbsp grass-fed collagen powder
1 tsp cinnamon
1 pinch Himalayan salt

Brew 1 cup (8-12 ounces) of coffee using filtered water with freshly ground coffee beans. Use a French Press for ease of use and to preserve beneficial coffee oils that paper filters keep out. Allow the ground coffee beans to steep in the French Press for 4 minutes, then slowly push the plunger all the way down.
Pour the coffee into a cup to cool, or directly in a blender to begin adding the remaining ingredients.
Add MCT oil (start slow with this stuff – it’s powerful!) and grass-fed, unsalted butter or grass-fed ghee.
Add cocoa, maca, and turmeric powder, as well as, coconut milk and manna, cinnamon, and salt.
Mix it all in a blender for 20-30 seconds until it looks like a creamy latte. There will be a good amount of foam on top.
Finally, add the collagen powder and blend on a low setting until adequately mixed (this is added last in an effort to avoid protein degradation).

Tips:

When selecting coffee, seek organically-produced beans, to avoid contamination of pesticides. In addition, to avoid mycotoxins (mold), select coffee beans that are sourced from a single origin - in other words, avoid coffee blends.
If a sweeter beverage is desired, feel free to add a tablespoon of raw honey. Avoid adding the honey when the beverage is scorching hot to prevent nutrient degradation.

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Super seedy Nut Butter

3/4/2018

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Image by Joe Pineda

24 servings
10 minutes

1 cup almonds
1 cup macadamias
1 cup pecans
4 T sunflower seeds
4 T pumpkin seeds
4 T hemp seeds
2 T flax seeds
2 T chia seeds
1 T coconut oil, cacao butter or coconut mana
1 tsp cinnamon
1 tsp vanilla extract (optional)
Pinch Himalayan salt

optional additions:

⅓ cup local honey, stevia, maple syrup or medjool dates
¼ tsp cardamom
¼ tsp nutmeg

Add all ingredients into a food processor. Save some nuts for the end if you prefer crunchy.
Process for 7-10 minutes until consistency is reached. For crunchy texture add in and pulse 1-2 times.

Tips:

Depending on the quality of your food process, processing duration may vary.
Add in sweeteners as desired.

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Golden Milk

2/10/2018

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2 servings
5 minutes

1 1/2 cups light unsweetened coconut milk
1 1/2 tbsp ground turmeric
1/4 tsp ground ginger
1/4 tsp ground cinnamon
Pinch ground black pepper

Add coconut milk, ground turmeric, ground ginger, cinnamon, and black pepper to a small saucepan.
Whisk to combine and warm over medium heat. Heat until hot to the touch but not boiling - about 4 minutes - whisking frequently until all the spices are mixed together.
Turn off heat and taste to adjust flavor. Add more turmeric, ginger, or cinnamon for a more intense spice and flavor.
Serve immediately, dividing between two glasses. Best when fresh, though leftovers can be stored covered in the refrigerator for 2-3 days. Reheat on the stovetop until hot.

Tips:

Canned coconut milk is best, but carton works too.
If you desire sweetener, add 2 tsp of honey to the cup prior to pouring in the milk. Mix thoroughly upon pouring in milk mixture.
If using fresh ginger, grate 1-2 tbsp into the mixture and then using a fine mesh strainer when serving to strain out the ginger for creamy texture.

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Hemp Milk

12/4/2017

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Image by Joe Pineda

2 servings
10 minutes

unsweetened hemp milk:

1 cup raw hemp seeds
3 cups filtered water
Pinch of Himalayan salt

sweetened hemp milk (unsweetened milk, plus the following):

1 teaspoon vanilla extract
3-6 pitted dates

chocolate hemp milk (sweetened milk, plus the following):

2 tablespoons (or as desired) cocao powder

Blend hemp seeds, water, and salt on high for 1 minute, or until the seeds are completely ground.
Place in sealed glass jar. Or strain for smoother, filtered milk.
To strain, run the unfiltered milk through a cheesecloth into a glass jar.
Rinse blender and pour filtered milk into blender.
Add vanilla and dates, and blend on high until smooth and creamy.
Store the milk in a sealed glass jar.

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Santa Fe Breakfast Burrito

7/17/2017

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Image by Joe Pineda

2 servings
25 minutes

2 tortillas or 2 collard greens
2 eggs or 8 oz. tofu, mashed
1 cup sweet or red potatoes, diced
1/2 cup black beans
4 cloves garlic, minced
4 shiitake mushrooms, chopped
1/2 bell pepper, chopped
1/2 yellow onion, chopped
1 jalapeño, chopped
2 tbsp coconut oil

spiced with:

1 tsp turmeric
1 tsp Chipotle or Cajun spice
1/2 tsp Cayenne
1/2 tsp Himalayan salt
1/2 tsp black pepper

topped with:

1 avocado, diced
1 handful of cilantro
2 limes juiced
1/4 cup Fiesta Salsa

Prepare a large skillet over medium heat with coconut oil. Add the potatoes and cook for about 4 minutes.
And onion, peppers, mushrooms, and spices. Allow to cook for 4 more minutes.
Add beans. Allow to cook for 2 more minutes. Adjust spices, and oil as necessary.
Remove from heat allowing to cool. In the meantime prepare the tortilla or collard greens by spreading toppings.
Adding the stir-fried veggies.
Wrap the burrito carefully to enjoy now or for later.

Tips:

If using tortillas, look for sugar-free tortillas in the ingredients list.
If you desire cheese, consider cashew cheese. It is a great alternative to dairy-based cheese.

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Power Smoothie

6/17/2017

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Image by Joe Pineda

2 servings
10 minutes

2 generous cups of kale and/or spinach
2 bananas, frozen
1 kiwi
1 cup coconut milk
1/2 cup blueberries, frozen
1/4 cup apples
1/4 cup sprouted almonds
2 Tbsp psyllium husk
2 Tbsp turmeric
1/2 Tbsp spirulina

topped with:

2 Tbsp almond butter
1 Tbsp sunflower seeds
1 Tbsp hemp seeds
1 Tbsp chia seeds
1 Tbsp sunflower seeds
1 Tbsp cacao nibs
1/2 tbsp sesame seeds

Beginning with the greens, use a blender or food processor to mix ingredients together.
Blend until desired texture is achieved.
Pour into a bowl, or a cup if desired.
Top off with granola and seeds.

Tips:

Feel free to substitute fresh fruit rather than frozen fruit.
If you desire juice instead of milk, be aware that most juices are from concentrate. Go the extra mile and purchase cold-pressed juices, not from concentrate. Or better yet, freshly squeezed juices contain even more nutrients.

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Ginger Zinger

4/11/2017

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Image by Caitlyn Tischer

3 servings
20 minutes

2 inch freshly grated turmeric
2 inch freshly grated ginger
1 lemon
1 tbsp raw honey

Fill your kettle with 3 cups of reversed osmosis water, and boil at medium heat.
In the meantime freshly grate ginger and turmeric into a saucepan, or bowl. Also, freshly squeeze the juice from the lemon.
Once your water is boiling pour it gently into your bowl or saucepan. While the water is still hot mix in the honey.
Lastly, put a lid on the sauce pan and set your timer for 10 minutes to allow the ingredients to mingle. Enjoy!

Tips:

You can skip the saucepan step and transfer the raw ingredients into your desired jar or cup, then pour water into your cup, mix in the honey, and allow the ingredients to infuse.
Turmeric and ginger can be used in the teaspoon form, as well. Just use a teaspoon of each.
Try making this into a summer drink by having it cold and add seasonal berries to let soak overnight before enjoying!
You can use other sweeteners in replacement of honey, such as stevia, maple syrup, coconut sugar, agave nectar, etc.

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