Bulletproof matcha green tea latte...this is magic stuff people! First off organic matcha @jadeleafmatcha is a must for quality ingredients (follow them here for great recipe ideas). Organic green matcha is especially high in antioxidants and fat-soluble nootropic compounds (interesting stuff...more on that later). It provides calm alertness,mental endurance, short term memory,and faster reaction time. You will love your mornings with this treat. Add to that @bulletproof brain octane MCT oil that in small amounts is a great source of energy and good quality fat (yes...fat, don’t run away) that our brains and bodies need to function at max capacity. Cozy it up with some warm coconut or almond milk and a touch of organic stevia if you need a little sweet and you’ve got yourself a lovely morning breakfast. The brain octane gives you a steady morning sense of fullness without the mid-morning hunger pang at 10 am. You know what I’m talking about. Carb crash from eating oatmeal or a carb heavy breakfast? Your pancreas will thank me for this one. Here is the recipe...comment below and let me know if you drink this now, plan to or love it since you’ve tried it. 1 cup coconut or almond milk. 1/2 cup filtered water freshly boiled. 1 tsp organic matcha green tea powder. 1-2 tsp bulletproof brain octane (to your tolerance, go slowly if just starting to use). Stevia for a little sweet, can also add vanilla powder just making sure it’s organic and clean. In a saucepan bring nut milk or coconut milk to a boil then immediately remove. Mix the hot water and match tea in a cup and whisk to blend. In your @vitamix or blender combine tea, milk, brain octane oil, and stevia or vanilla if using and blend on high with lid firmly attached until you have a creamy foam layer on top. If you want a little protein in this you can add your protein powder which will thicken it up and make it a complete meal. #jadeleafmatcha #brainoctane #healthyfats#functionalmedicine #healthcoach
So...these nuts seriously win the best guest of the party award. Quietly they make their way to the snack table where everyone is gathered. Randomly the first comments float in..."where did these come from, they are fantastic"..."who made these, I have to have the recipe"...for the foodies in the room "what are the spices in here? turmeric, cinnamon? They are to die for" and they are. Simple, quick, and loaded with warm, comforting flavors. The perfect dish to share with your host and no one else will have them. Nuts are loaded with good fats, they nourish our brains and curb your appetite in the right amounts. No processed sugar in these, maple syrup and just a touch lends enough sweetness with the savory elements to create a snack you can't stop snacking. Make sure to use raw nuts (otherwise they have been roasted with unhealthy oils and unneeded fats)
Here's the deet's:
1/2 c raw pecans
1/2 c Almonds
1/3 c raw pistachios
1/3 c raw cashews
1/3 c raw pumpkins seeds (pepitas)
1tb maple syrup
1/2 tsp curry powder
1/8 tsp cayenne
1/2 tsp dried Rosemary
1/4 tsp sea salt
Mix all and toss on a cookie sheet lined with parchment paper
Bake 20 min stir once
Allow to cool, break apart and serve in a beautiful festive bowl.
Black bean and quinoa chili
Use organic vegetables whenever possible.
2 red peppers chopped in large pieces
1 green pepper
2 medium to large carrots cut in medium thin round pieces
One red onion diced
2 cloves of garlic crushed
One large sweet potato cut in small cubes
2 containers of 16 oz black beans. You can soak dried black beans for 24 hrs and then use them in the chili...cooking time will be slightly longer
1 cup quinoa uncooked.
1 jar of your favorite organic salsa - I use Muir glen
2 Tb olive oil or coconut oil...your preference
2 Tb chili powder
2 Tb ground cumin
2 Tb ground coriander
2 teaspoons cinnamon
If you like curry you can substitute the chili powder for curry powder.
1 Tb. Tomato paste
6 cups vegetable broth
A handful of cilantro chopped to add at the end
Heat the oil in a large pot over medium high heat. Once hot toss in the chopped red onion and let it cook until slightly browned. Add the garlic and cook about 30 seconds until fragrant. Add carrots and cook until soft, then add peppers and cook all vegetables until soft and slightly browned. You may need to add a little broth to deglaze the pan and allow the vegetables to cook more and not burn. Once vegetables are a little browned add in all of your spices and stir to coat and cook for 2-3 minutes. It should be fragrant but not burning. Once the spices have incorporated and it smells lovely you can add the broth, sweet potatoes, salsa, tomato paste, and quinoa. If you need more broth add a bit more so it's just a few inches over the vegetables. Bring the heat down to medium and let this come to a slow boil for about 20-30 minutes until sweet potatoes are tender and quinoa is cooked. You can tell the quinoa is done by noticing a little tail that somewhat detaches from the quinoa kernel. It will be soft and no longer hard as well. Taste the chili and add lemon juice if it tastes slightly bland (or lacking salt...lemon or lime juice is a good salt substitute for flavor).
Right before serving chop a large handful of cilantro and mix in to chili. For an extra kick of healthy fats add some sliced avocado on top and some nutritional yeast for B vitamins and a nutty finish.
Seedy crackers that beg for you to make them. Link to the original recipe is below. These are gluten free, vegan and can be adapted any way you like! Be adventurous and use coconut oil instead of olive oil, add in rosemary or thyme and garlic for a savory flair, chop up dates or figs and add cracked black pepper, maybe some anise seed for a licorice twist! Awaken your creative spirit with these lovelies and wrap them up as gifts for friends over the holidays. What could be more loving than a healthy version of crackers that everyone will love.
Seedy crackers -Makes ~40 crackers Adapted from “occasionally eggs” recipe blog.
1 cup raw sunflower seeds
1/4 cup chia seeds
1/4 cup ground flax
1 cup spelt flour (brown rice flour, quinoa flour, oat flour can be used as well). Just don’t use a soft pastry flour or they will crumble
1 tablespoon coconut sugar or try maple syrup just add a touch more flour to even up the consistency (1 tb )
1 teaspoon himalayan sea salt
1 cup water
1/3 cup olive oil (can use coconut oil warmed which adds a slightly distinct flavor)
Seedy crackers full of healthy bits and as always tasty. Easy to prepare so forget any store bought crackers, nothing processed, keeping’ it clean.
Preheat the oven to 325F, line two baking sheets with parchment paper. Thin, well used cookie sheets work very well for this recipe.
In a large bowl, combine all the dry ingredients. Make a shallow well in the center and add the water and oil and mix well. It will become slightly runny and then thick, hang on!
Pour equal amounts onto your two prepared baking sheets and spread thinly and as evenly as possible. Use a spatula to smooth or wet your hands and pat it down. It should be 1/2 inch thick without any holes. Square up the edges after smoothing out if you would like to make a nice even border for square crackers.
Bake for 30 minutes, then remove sprinkle with an additional half teaspoon himalayan sea salt for each pan. Cut into desired shapes with a knife or pizza wheel, and then back into the oven for an additional 25-30 minutes. If you use a non-stick mat instead of parchment paper, bake for an extra ten minutes or so. They should be golden and crispy, if you check on them after 30 minutes and they are still soft when you bend the edge…keep going. Alternatively you can try to flip them over to get both sides crispy and golden although that’s a lot of work! Cool completely on a rack before packaging. They keep well for at least a week in a sealed container on the counter, don’t just cover with saran wrap…they will get wimpy.
Be adventurous…try different seeds. Pepitas and hemp seeds would taste and look lovely, rosemary or thyme and garlic would add an amazing savory taste. Sweeten them up with figs or dates chopped very tiny and some cracked black pepper and maybe some anise seed for a licorice twist! You can also lighten these up with only a tablespoon of olive oil/coconut oil and adjust with water. Vegan and gluten free.