Chocolate Coconut Cream Pie

Apple pie is nice and all but I’d rather have chocolate any day. While taste preference is certainly a thing, just observing the differences in health benefits of your common apple to cacao I find good ole theobromine to take the cake.

Apples can be beneficial to ones health; containing pectin and fiber that cleanse the colon, liver and gallbladder. The downside though is that many apples are hybridized or cross-pollinated and about as “natural” to their original state as a Chihuahua is to a wild wolfe. That’s right, most modern fruit is in a highly man-altered state, resulting in a fruit that is 60 times sweeter and larger than it would be if it were grown wildly. This means potentially toxic levels of fructose (fruit sugar) and the greater likelihood of it being grown with pesticides.

All that being said,  if you do love an apple every now and then the maximum fructose intake recommended would be about 1 apple per day (ideally a granny smith or wildly picked!)

On the other hand, we have raw cacao and while not all cacao is grown equally, it is certainly non-GMO and of it’s original species, either Forastero, Criollo, or Trinitario. Then of course we have the long list of medicinal benefits that cacao provides:

  • Over 300 potent antioxidant qualties
  • Protein, calcium, carotene, thiamin, riboflavin, magnesium, sulfur, flavonoids, antioxidants, and essential fatty acids
  • Lowers LDL cholesterol
  • Improves heart function
  • Reduces risk of cancer
  • Rich in phenethylamine (PEA), which is a natural pain and stress relieving chemicals that stimulates the secretion of endorphins to help us stay alert and focused
  • Rich in anandamide, which produces uniquely euphoric feelings of relaxation and contentment.

With all the reasons to consume cacao and among the many ways to consume cacao, chocolate pie is easy, fun and uniquely delicious. But don’t believe me, try it for your self!

Here’s what you’ll need:

Here’s how you make it:

  1. First make your crust – in a food processor, grind soaked and dried almonds with 2 tbsp. of coconut oil and 1/2 tbsp. vanillamax
  2. Press your crust into a pie dish and refrigerate.
  3. Now for your filling – remove the meat from two young thai coconuts and scrap away and skin.
  4. In a high-speed blender, blend your coconut meat with the 1 cup cacao powder, 4 tbsp. coconut oil, 2 tbsp. brain octane, and the rest of the vanillamax until smooth.
  5. Remove pie crust and with a rubber spatula spread your filling into the crust.
  6. Refrigerate overnight and enjoy the next day!


The Dangers and Ignorance of Veganism

Veganism Isn’t the answer…

Many people have turned to veganism and vegetarianism for a solution to their health problems. Yet, many people’s motives for being vegan are incorrect. Let’s get the dirt facts…

First, there is no such thing as veganism anywhere else in Nature. Going beyond the animal kingdom, right down to the very soil that plant-life comes from we find an almost cannibalistic relationship occurring between organisms.

Lady Eve Balfour, founder of the British Soil Association discovered in her research that soil organisms liquefy minerals and feed them to the plants they are associated with in trade for the plants sugary sap. In other words, soil organisms actually eat “plants milk”. Not just that, we find that the mycorrhiza fungi actually cast filament nets in loops around their symbiotic partner plants with the explicit intent of capturing, killing and eating predatory parasites that want to eat their partner plants.

Once one of these pathogens are capture by the fungi their organs are eaten first and given to their partner plant in exchange of the sugary sap.

What does this mean? It means that over 85% of the plants eaten by vegans and vegetarians are actually carnivorous. So if a vegan eats a carnivore, does that mean they’re still vegan? Talk about a paradox…

Not to mention, plants are living, feeling creatures too. For all the compassionate vegans, consider that for a moment – plants have feelings too – how do you think those plants feel being ground to death in your Omega Juicer?

Moving on, let us have a look at how farming works on a microscopic level. Due to the nature of soil organisms as we just learned, we find that soil that has natural decay from a variety of animals, including the meat, blood, hair etc. and plant scraps is produces the healthiest soil, right down to the bacterial diversity.

Crops grown in strictly vegetarian soils (farm land that has little to no compost, rotation, crop variety and little to no natural death of animals) suffer significantly compared to crops grown on “composts” comprised of a variety of both plant and animal scraps. The immune systems of the soils of the ladder are much stronger and produce significantly healthier soil and plants. And where do we find soil like this? Well, right out in the wild of Mother Nature of course, where the circle of life once thrived in symbiosis.

It’s also important to mention the obvious self-sabotage that occurs on a vegan or vegetarian diet. Weston A. Price discovered through his 30 years of travel and experimentation that no single indigenous culture on the planet was strictly vegan or vegetarian, all consumed some form of animal product and many praised them. The unhealthiest cultures were gauged by their dental health – a major indicator of health. What he found was that the cultures that swayed more to a vegan and vegetarian diet (not by choice but by circumstance) were nutrient deficient, infertile and physiologically imbalanced. Today we find the same, that vegans and vegetarians show higher amounts of the following health problems:

  • Depression
  • Nutrient Deficiencies – omega fatty acids, protein, zinc, iron, and b-12
  • Tooth decay
  • Weight gain
  • Hormonal imbalance – adrenal fatigue & thyroid disorders
  • Infertility

How Plant-based B-12 Causes B-12 Deficiencies

Usable vitamin B12 occurs only in animal products.

Fermented soy foods and spirulina contain compounds that resemble B12 but actually not absorbed by humans considering they are not recognized up by the body’s “intrinsic factor,” which is a specialized protein secreted in the stomach which is responsible for the assimilation of B12. Furthermore, the plant forms of B12 may even create B12 deficiencies.101

Viability of the intrinsic factor depends on a number of factors including calcium status, pancreatic enzymes and proper pH in the upper intestine. The ability to assimilate B12 frequently declines with age so that many elderly people suffer from B12 deficiency even though they continue to eat animal products.)

The 1-5 Year Vegan High: The Junkie in Disguise

Sometimes a person can will their way a few years through misguided veganism before their high wears off. There are a few reasons for this. First, b-12 can store in the body for a few years before it is depleted and the negative side effects kick in. These symptoms include anemia, impaired eyesight, panic attacks, schizophrenia, hallucinations and nervous disorders, anxiety, depression, fatigue, loss of balance and poor circulation. One study found that a very high percentage of inmates in psychiatric wards suffers from low serum levels of B12. 1 Another study shows Vitamin B12 deficiencies in breast-fed infants of strict vegetarians. 2

Additionally, as many vegans put their own health at risk for the fractionated perspective and illusion of saving the planet, they are supported for a short time via the process of gluconeogenesis. This is a process in which the stress hormone cortisol increases to catabolize protein to feed to the brain. Part of the process involves the secretion of adrenaline – another stress hormone.

The result, is a euphoric junkie in disguise as a world saving super hero, completely unaware of their self-created adrenaline high. Eventually their adrenals fail and after about a year they start to have significant hormonal problems and eventually begin to display the classic burnt-out junkie appearance.

Good Meat vs. Bad Meat

Paradoxically, the research of Weston A. Price shows us that the healthiest and longest lived people did not exclude animal products from their diets. They did however consume more plants than animals, they fished and hunted, ate a wide variety of foods that were local, seasonal and from the wild of their own backyards, had community, tribes and family and essentially were a part of a much bigger life game.

Veganism or other dietary isms; you could say, are small life games usually played by an individual. Even the environmentalist vegan is looking at a small percentage of the big picture without much discernment. Levels of intelligence could be measured by the ability to discern and make differences but you really have to look. You cannot be a sane environmentalist and not understand the microbiology of the soil. And yet, many anti-meat activists cannot or do not tell the difference between toxic, commercially farmed meat and wild-game or local, small farm raised animals.

If we compare the differences, we find a simple truth; bad meat is bad and healthy meat is one of the oldest superfoods in town. Saying all animal products are bad is like saying all water is bad without noting the effects that between bottled, fluoridated water has on the body compared to wild structured spring water sipped from Mother Earth.

The problem isn’t animal foods; it is the toxic means in how they’re raised, slaughtered and the gluttonous fashion in which they are consumed. Even the science is skewed; the studies that suggest meat is harmful is highly flawed. Commercial, processed lunch meat and even fast food meat is grouped into the same category as wild-game and pastured animals. Not a single study has been done on the effects that healthy, wild-game meat consumed by indigenous people has on the body. We can only note the dramatically lower levels of disease prior to industrial farming.

Out of the studies that have been conducted, we find that the harmful effects of consuming meat have nothing to do with the meat itself. Rather, is is the toxins, chemicals, carcinogens and anti-biotics that are present in commercial meat that are doing the real harm.

But Being Vegan Made Me Healthier

Now you may be wondering how some vegans or vegetarians stay healthy and the answer is, they don’t. The better question to ask; perhaps, is how you gauging what it means to be healthy? Is it by their weight? Thin does not mean healthy; in fact, the healthiest cultures such as the Inuit and Serbians are what we would consider “over weight”. So if we are gauging wellness solely on appearance, we have missed the mark.

If someone achieves vibrant health on a vegan diet, it was perhaps a short-term solution. From my experience and 10 years of nutritional coaching, I’ve seen veganism and vegetarianism to be a helpful short-term solution that can help one detoxify, lighten their overall food intake and become an overall more balanced consumer. It’s not so much the act of not eating animal products that gets them healthier either. It is usually a result of eliminating chemical laden, processed, refined foods as well as industrial farmed animals and produce that does the trick. Otherwise, let us consider the facts of Nature, there is no spices that are truly vegan or vegetarian if we trace things back far enough. And furthermore, throughout history humans with limited access to animal products have often gone to great lengths to include at least some animal products in their diet.  And they’ve done that for a reason.

Bottom line, there is no permeant solution. Perhaps veganism helped you overcome toxicity or even cancer. However, what is medicine one day may become a problem the next. if your diet is making you unhealthy, you may be saving a few beings, however, at the risk of the human race. This is not an ethical solution – we are harming the most important beings on the planet capable of contributing to the greatest good of the greatest number of dynamics of life.

What Should We Have for Dinner?

So what should we eat then in a world of gastronomic confusions? The answer is and has been simple…eat real food, not too much with a lot of variety.

I don’t recommend that you stop eating meat, but we do suggest that you be careful of your supply. Make an effort to obtain organic beef, lamb and chicken. Range-fed beef that is finished with several weeks of grain feeding is fine, as long as the grains are organic and no cottonseed meal or soy protein are added to the feed. Grain finishing merely imitates the natural feeding habits of cattle and other ruminants, which get fat in the late summer and fall when they are feeding on natural grains in the field. The use of small quantities of animal parts in livestock rations allows the rancher to shorten the feedlot period, because this practice imitates nature as well. Animal-based supplements replace insects that cattle consume in the field. Outbreaks of scrapie and mad cow disease are most likely caused by neurotoxic pesticides and toxic mineral overload, rather than the inclusion of animal parts in feeding, a practice that dates back almost 100 years. When animal-part feeding is prohibited, soy meal is used as an inferior replacement.

Other good meat choices include buffalo and wild game such as deer and antelope as well as game birds like duck, geese, pheasant and wild turkey. These are rich in nutrients and add variety to the diet.

Learn to eat the organs of land animals as well as their muscle meats—traditional peoples studied by Dr. Price consistently prized organ meats for their health-giving properties.

Eggs from pasture-fed chickens are available at many health food stores. They constitute the most complete, nutritious and economical form of animal protein available and are valued by traditional cultures throughout the world.

If you can, hunt, forage food, grown your own or purchase your animal products from small, local, biodynamic farms that keep the integrity of Mother Nature’s biology and ecology in order.

Bison Burger Cauliflower Crust Pizza

One bite of this nutrient-dense, whole foods pizza and you’ll wonder why you’ve ever spent the time and money on commercial, delivery pizza. This gluten-free, paleo, bulletproof approved dish is easy to digest, packed with nutrition and absolutely gourmet in taste.

Here’s what you’ll need:

  • 1/2 pound grass-fed organic bison burger
  • Herbamare for seasoning
  • 1/2 package sun-dried tomatoes
  • 1 small yellow squash or zucchini
  • 1 tsp. extra-virigin coconut oil

For the crust:

  • 1 pasture-raised egg
  • 1/2 head organic, local cauliflower
  • Real salt & pepper

Here’s how you make it:

  1. First start off by cooking your bison – I recommend a medium-heated cast iron skillet greased with grass-fed ghee.
  2. Roll into small “sausage like balls” and toss in pan for a few minutes to cook – careful to not overcook.
  3. Now time for the crust…
    1. First, lightly steam cut and prepared cauliflower pieces.
    2. When soft, put the cauliflower through a food-processor and pulse until all the cauliflower is in rice-sized bits.
    3. When finished, move the cooked and processed cauliflower to a large bowl to cool.
    4. Preheat an oven to 450 degrees F and line a baking sheet with parchment paper.
    5. Remove cauliflower from fridge and stir in the egg, garlic, salt, and pepper until combined. 
    6. Pour mixture onto the prepared baking sheet; press and shape into a pizza crust.
    7. Brush with coconut oil and top with thinly sliced zucchini and soaked/sliced sun-dried tomato.
    8. Bake in the preheated oven until lightly browned, about 15 minutes.
    9. Slice and serve!


For more delicious, healthy and gourmet recipes like these, grab a copy of my book The Gourmet Foodie!

Chocolate Golden Milk Truffles

If you’re not familiar with golden milk, this creamy, delicious and medicinal Ayurvedic beverage it’s a must-try.

I have a Bulletproof recipe of it here.

As far as benefits goes, golden milk is definitely an impressive tonic:

  • It’s an antiseptic and an analgesic, so it helps with pain relief.
  • It detoxes the liver and helps to purify the blood.
  • It’s great for joint problem, such as osteoarthritis and rheumatoid arthritis.
  • It works well for different skin problems.
  • It offers a general immunity boost and provides you with a good dose of antioxidants.

In addition to it’s health benefits, golden milk is uniquely delicious. The thought of combining the warming spices, richness and slight sweetness of golden milk to chocolate just made a lot of sense, so that’s what I did!

Here’s what you’ll need:

Here’s how you make it:

  1. This recipe has two parts to it; the chocolate then the golden milk center.
  2. First you want to make your base Bulletproof chocolate by melting chopped cacao butter in double boiler – stirring frequently until cacao is melted.
  3. Once melted, remove from heat and set bowl aside.
  4. Next, add in Brain Octane oil, cacao powder and stevia – mix until thoroughly combined.
  5. Once thoroughly mixed, pour liquid into silicon molds just under half way.
  6. Place in freezer until firm – about 5-10 minutes.
  7. Now for the golden milk center – simply melt down coconut oil then add raw honey and herbs/spices.
  8. Mix this until a thick and creamy yellow paste is formed.
  9. Remove chocolate molds from freezer and add the golden milk truffle batter to the mold leaving some room on top for more chocolate.
  10. Place back into freezer so the truffle can become firm.
  11. Remove from freezer then add your third and final layer of chocolate.
  12. Freeze until solid – eat and enjoy!

For more Bulletproof desserts and medicinal treats like these be sure to get a copy of my book The Gourmet Foodie!

Bulletproof Chocolate Cookie Dough

Inspired by a late night probiotic date with my beloved – Bulletproof cookie dough was born.

It took me a moment to figure out the exact texture of this recipe but I eventually realized it was near identical to raw cookie dough. This wasn’t my intention though, everything occurred on a whim of spontaneous hunger. I had no clear vision in the moment, all I had was an appetite, some soaked cashews to use up and a cabinet full of superfoods and Bulletproof products.

Sometimes no plan is the best plan and in this case that was definitely true! I was able to put together something delicious and healthy from pure inspiration. Join me for another delicious Bulletproof dessert with benefits…

Bulletproof Chocolate Cookie Dough

Here’s what you’ll need:

Here’s how you make it:

  1. Start by soaking your cashews for 2 hours
  2. Strain, rinse then strain a final time
  3. Place all ingredients into a food processor
  4. Pulse and process until a cookie dough like consistency is formed
  5. Using a small scooper like this one, scoop into balls and refrigerate or eat as is! Because there is no coconut oil, these will not get any more firm than they are and they’re meant to stay in a dough like consistency anyway.

For more Bulletproof desserts like this grab a copy of my book The Gourmet Foodie and receive over 35 nutritionally supercharged desserts and more.

Soured Wild Rice Pancakes [3 ingredients]

There’s wild rice and then there’s real wild rice. What’s the difference? Authentic wild rice is a species of marsh grass found growing naturally in shallow aquatic wetlands, lakes and slow moving streams. Also known as manoomin which means “the good berry”, wild harvested rice is an indigenous sacred food of the Native American Anishnaabe (Ojibwa) people of Minnesota and the Great Lakes region.

The texture and taste of wild rice is chewier with a distinctive roasted nutty flavor compared to other kinds of rice and can be a healthy gluten-free alternative to other grains. Unknown to most people, all wild rice is not necessary “wild”, as the term might imply. True wild rice is harvested from naturally growing aquatic grass fields and the other is a cultivated paddy-grown variety, created from the same wild species Zizania palustris.

Health Benefits of Wild Rice

  1. EASY TO DIGEST. Most grains and rice are difficult to digest. Wild rice is actually the seed of a grass though not a grain at all, which is one of the most popular benefits of wild rice.By nature, wild grasses are far easier to digest than any grains. If you are sensitive to gluten or have digestive issues wild rice will be the perfect replacement to any grains.It’s only due to it’s appearance that wild rice is often confused as a grain. Though it’s completely gluten-free, it has a rich, grounding quality to it like a cooked grain.
  2. RICH IN ANTIOXIDANTS. Wild rice is a Native food to America that was originally harvested in Minnesota.As a truly wild food, it is highly sustainability far more nutrient-dense and has an increased antioxidant value. This makes it a wonderful anti-aging and healing food.
  3. HEALTHY METABOLISM. Wild rice is great source B vitamins containing far more riboflavin, niacin, and Vitamin B6 than brown rice. These B vitamins are essential for energy production, regular blood pressure, digestion, and metabolism.
  4. MAGNESIUM POWERHOUSE. Wild rice is a superior source of magnesium. Not just because the nature of this food but as a wild food, it’s soaking up far more minerals from the soil compared to farmed food. Magnesium is one of the most common deficiencies in modern man and is absolutely necessary for many physiological functions, including – a healthy nervous system, regular bowel movements, energy, and deep sleep.Magnesium also reduces stress, headaches, anxiety, and fatigue.
  5. IT’S DELICIOUS. My beautiful wife has been making the most delicious bread I have ever tasted in my life using this wild rice. The recipe is simple but the flavor from the wild rice is complex, sweet and nutty that it offers and explosion of taste on it’s own! Stay tuned as this recipe will be a highlight in our up and coming recipe book. Remember that authentic wild rice will be a mix of black and brown colors, which will provide the exquisite flavor.Many store bought wild rice blends contain a mix brown rice and even white rice. I suggest the Wild Food Warehouse for an authentic and truly wild rice. This is the exact rice we use in this recipe and our wild loaf recipe.
  6. SUPER FIBER. Regular rice is typically a very low fiber food, which is part of the reason brown and white rice as less superior carb sources grains like oats, which have more fiber out of all the carbohydrates the grain contains. For example, brown rice only contains 1 gram of fiber per ¼ cup!
    The ideal intake of fiber is right around 30-40 grams per day. Wild rice contains three times the amount of that making it a great source of fiber, which will help detoxify the body and cleanse the digestive system.
  7. POTASSIUM. Wild rice is a great low sugar source of potassium. If you don’t like bananas or are just watching your fructose intake, wild rice is a great way to get in potassium. This essential mineral regulates blood pressure and can reduce bloat.

How To Use Wild Rice

Wild rice is best soaked for 24-48 hours before cooking. I like to get it to the point of where it’s slightly fermented for my soured kefir pancakes.

Once you soak for the initial 12 hours, be sure to rinse it and repeat about 3 times. From there, it is best cooked then paired with spices and eaten as a main part of a dish with veggies. You can also have it for breakfast like you would an oatmeal, serving it with raw almond milk, cinnamon and raw honey. Or best of all, you can get really creative an make some breads and pancakes!

Soured Wild Rice Pancake [Recipe]

Here’s what you’ll need:

Here’s how you make it:

  1. Heat greased cast iron skillet to medium-low heat.
  2. Place all ingredients into a Blendtec, blend until a creamy pancake batter.
  3. Pour into skillet and let cook until bubbles come through to the surface then flip.
  4. Eat cake will take about 1-2 minutes before flipping then another minute on the other side.
  5. Eat as is or serve with raw grass-fed butter and a side of soup!

You can find wild rice online. I love and use the authentic Minnesota Grown Wild Rice, from The Wild Food Ware House.

For more recipes like this get a copy of The Gourmet Foodie and stay tuned for future recipe books co-created with my incredibly talented and beautiful wife Adriana.

How To Make Raw Milk Kefir: Probiotic Beverage

Not all dairy is created equally, raw milk from grass-fed cows is a health food. So long as your digestive system is in good shape, this food has many incredible benefits. It is anti-viral, immune building, protects the body from infection, builds muscle, and tastes great!

If you’ve been avoiding dairy then you may find that fermenting it into a probiotic-rich kefir will provide your body with great nourishment. It also makes an amazing base for smoothies and milk shakes!

Here’s what you’ll need:

  • 1 quart raw milk *preferably grass-fed
  • 4 tbsp. milk kefir grains or starter culture
  • 1 quart-sized glass jar
  • Cheesecloth, paper towel, or clean napkin
  • Rubberband
  • Small strainer *preferably nylon

Here’s how you make it:

Note: Avoid prolonged contact between the kefir and metal both during and after brewing. This can affect the flavor of your kefir and weaken the grains over time.

  1. Combine the milk and the grains in a jar: Pour the milk into a clean glass jar (not metal) and stir in the kefir grains. The milk can be cold or room temperature, either is fine.
  2. Cover the jar: Cover the jar with cheesecloth, a paper towel, or a clean napkin and secure it with a rubber band. Do not screw a lid onto the jar as the build up of carbon dioxide from the fermenting grains can cause pressure to build in the jar, and in extreme cases, cause the jar to burst.
  3. Ferment for 12 to 48 hours: Store the jar at room temperature (ideally around 70°F) away from direct sunlight. Check the jar every few hours. When the milk has thickened and tastes tangy, it’s ready. This will usually take about 24 hours at average room temperatures; the milk will ferment faster at warmer temperatures and slower at cool temperatures. If your milk hasn’t fermented after 48 hours, strain out the grains and try again in a fresh batch (this sometimes happens when using new kefir grains, when refreshing dried kefir grains, or when using grains that have been refrigerated).
  4. Strain out the kefir grains: Place a small strainer over the container you’ll use to store the kefir. Strain the kefir into the container, catching the grains in the strainer.
  5. Transfer the grains to fresh milk: Stir the grains into a fresh batch of milk and allow to ferment again. This way, you can make a fresh batch of kefir roughly every 24 hours. To take a break from making kefir, place the grains in fresh milk, cover tightly, and refrigerate.
  6. Drink or refrigerate the milk kefir: The prepared milk kefir can be used or drunk immediately, or covered tightly and stored in the refrigerator for up to a week.

Recipe Notes

  • Activating The Kefir Grains: If you bought your kefir grains in a dried form, rehydrate them by soaking them in fresh milk at room temperature. Change the milk every 24 hours until the grains begin to culture the milk and make kefir. It may take 3 to 7 days for the kefir grains to become fully active.
  • What Milk is Best: Kefir works best with raw whole-fat cow, goat, sheep, or other animal milk. You can use low-fat milks, but refresh the grains in whole fat milk if they stop fermenting the kefir properly. Raw and pasteurized milks can be used, but avoid ultra-high temperature (UHT) pasteurized milks.
  • Making More or Less Kefir: You’ll need about a teaspoon of grains to ferment 1 to 2 cups of milk. You can also ferment less milk than this, but fermentation will go more quickly. Your grains will start to multiply over time, allowing you to ferment more milk if you like. Maintain a ratio of about a teaspoon of grains to 1 cup of milk.
  • Taking a Break from Making Kefir: To take a break from making kefir, transfer the grains into a fresh container of milk, cover tightly, and refrigerate for up to a month.
  • What if Your Kefir Separates: Sometimes kefir will separate into a solid layer and milky layer if left too long. This is fine! Shake the jar or whisk the kefir to recombine and carry on. If this happens regularly, start checking your kefir sooner.

Bulletproof ‘Fat Fudge’

Here’s a recipe I’ve been making for a while that I haven’t gotten around to posting. I’ve actually kept it sort of secret and only released it in my Desserts 2.0 recipe book. In my book I share with you a Jing Herb infused raw Bulletproof fudge very similar. I figured it’s time I share a little bit of the magic in it.

The lovely people at Bulletproof reached out about me making a recipe similar to The Paleo Chef’s Phat Fudge. And as mentioned, I’ve had a recipe like this already put together. So, if you’re a Bulletproof fan or a fan of Phat Fudge or just a fan of chocolate all together then you’re going to love this decadent recipe.

Here’s what you’ll need:

Here’s how you make it:

  1. First thing you want to do is brew a really strong half cup of Bulletproof Coffee. Do this by heating a half cup of water to just below a boil. Add two ground tbsp. of the coffee and let brew for 5 minutes. I use a french press, you can use a Chemex or Aeropress.
  2. Next, powder your xylitol in a coffee grinder.
  3. Now, very simply, add all your ingredients to the hot coffee – this will melt your cacao and coconut butter so long as you chop them up pretty well. Otherwise, melt them prior.
  4. Using a hand mixer, combine the ingredients until a thick sort of paste is formed.
  5. Pour into a glass pyrex squash dish that is either lined with parchment paper or greased with coconut oil.
  6. Place in fridge for a few hours.
  7. Remove, chop into squares and enjoy as a delicious, medicinal and supercharged breakfast that won’t send your blood sugar on a ride.

For many more Bulletproof desserts like this be sure to grab a copy of my book The Gourmet Foodie!

Probiotic Pumpkin Almond Cheese

Love cheese but want a healthier option than pasteurized commercial cheese? While there are some quality raw, grass-fed cheese available, nothing beats homemade. This particular cheese happens to be dairy-free for anyone who doesn’t tolerate it well.

What’s so nice about fermented cheese is that they make the nuts and seeds or whatever base ingredients very easy to digest. Typically, nuts and seeds are hard to digest and are better on the digestive system when soaked and fermented. This means not only easier digestion but also the increased bioavailability of nutrients in the nuts and seeds.

Making cheese does take time but it’s actually very simple to do.

PART 1: Culturing The Cheese

There are two steps to this cheese making process; first we prepare and culture the nut pate and secondly we age it.

To begin, here’s what you’ll need:

  • 1 cup of unpasteurized almonds
  • 1 cup of raw pumpkin seeds
  • 1 starter culture
  • 1 tbsp. coconut yogurt
  • 1 tbsp. real salt
  • 1 tbsp. reasoning of choice (rosemary, thyme, basil)

Here;s how you make it:

  1. Begin by soaking your nuts & seeds for 6-8 hours.
  2. Afterwards, give them a nice rinse.
  3. Next, you have options. I would recommend blending them with 2 cups of water, straining through a nut mylk bag and viola, you have fresh nut milk. You can then use the pulp to make your cheese! You can also just blend the soaked nuts.
  4. If you go the first route, you’ll want to add a little bit of liquid back to the pulp or what I do is add one big tbsp. of coconut yogurt to the pulp. This serves as a starter culture and will add creaminess.
  5. If you go the second route – simply blend the nuts with a starter culture with sea salt.
  6. Transfer this mixture to your nut mylk bag or cheese cloth and wrap tightly.
  7. You can put in your dehydrator on low for 24hrs, or you can let it sit on your counter for 36 hours. This is the initial culturing phase.

PART 2: Aging & Flavoring The Cheese

After you’ve completed part 1 and your cheese has cultured (you’ll know because will be dry on the outside and soft on the inside with a yeasty smell) your next step is to age it with some flavor.

  1. Take your cultured cheese and place it into a glass bowl.
  2. Add your choice of spices. I like to add this blend of 24 spices for a savory cheese.
  3. Mix the spices into the cheese until fully incorporated.
  4. Scoop the mixture onto parchment paper.
  5. Roll it into a log shape.
  6. Store in the fridge for 4-6 days. This will age the cheese, making it more potent in probiotic bacteria and flavor.
  7. Serve on top of my savory sprouted sunflower seed crackers, sourdough bread or dip with veggie sticks.

For more delicious probiotic food recipes like this and over 130 other whole food recipes be sure to check out my new cookbook The Gourmet Foodie!

Raw Chocolate Key Lime Pie

With the release of my new cookbook; The Gourmet Foodie, I haven’t been very active on my blog. After finally getting some extra time to come up with new recipes, I created something fantastic via request. I love getting request for recipes because otherwise I can easily run into a plateau. Getting recipe request always sparks some creativity and I usually always find a way to make almost any recipe into something nutritionally optimal.

That was certainly the case with this raw chocolate key lime pie. Traditionally one thinks key lime pie and sugary dessert comes into mind. You don’t have to worry about that here. This dessert comes with benefits. It happens to be balanced nutritionally, containing a healthy amount of plant-based proteins, fats and carbohydrates.
No matter your dietary preference, this dessert can find it’s way into your diet without worry. Every ingredient is designed to digest with ease and as always, I use optimal sweeteners that do not cause blood sugar imbalances, cravings or digestive problems.

This recipe features a couple true super-foods, including;

  • Grass-fed collagen. This nutrient is essential to the entire body, it is most noticeably beneficial to the skin, ligaments and connective tissues. This is because these parts of the body seem to naturally deteriorate over time and with age. However, we do have a great deal of control in terms to how quickly this happens. We do not have to be subject to weak joints, wrinkles or pain. The good news is these things are totally preventable and reversible! In fact, there are studies that prove regular consumption collagen peptides reduce wrinkles by 20% in 8 weeks! (1)
  • Avocado. Ah, the young avocado. Everyone is loving this food today and for many reasons. Our modern society has been high off of sugar the past 50 years, the results have been diabetes, chronic fatigue and obesity – it’s time we get back to our natural fuel source, fat. And I find no better fuel source than the raw fats that come in avocado. Fat is a more ideal fuel source, it’s slower burning, leading to more stable blood sugar – think of a huge log blazing throughout the day verses the flash of energy experienced we get from sugar, which is more like throwing paper onto the fire of our metabolism. Avocados also contain B vitamins, biotin and master antioxidant glutathione.
  • MCT oil. Also known as Medium Chain Triglycerides, this healthy oil is actually just fractioned coconut oil. It’s not just a healthy source of fat, it has been proven to boost metabolism, have anti-viral properties and potentially fight against herpes and HIV! (2)

The Recipe

So you see, there’s no room for guilt at the dessert table when you’re using real foods. You’re probably wondering how to make this delicious baby by now, so I won’t hold out any longer.

Here’s what you’ll need:

for the crust

for the filling

Here’s how you make it:

  1. First, soak your cashews for 2-4 hours.
  2. Powder all your xylitol in a coffee grinder.
  3. Strain cashews, rinse then add into food process with the rest of the crust ingredients.
  4. Pulse until a crumbly dough is formed.
  5. Grease a glass pie dish with Brain Octane or use a springform cake pan for easier removing and cutting.
  6. Press your crust mixture into the bottom of the dish or pan – place into freezer.
  7. Next, peel your avocados and all all your ingredients for the filling into a clean food processor and blend until super creamy. Add juice from entire lime and zest from about half of the lime – saving some for garnish.
  8. Remove pan from freezer and spoon the filling out using a rubber spatula and scoop on top of the crust and working from the center, flatten out the filling in a circular motion until it is level.
  9. Grate lime zest over time and place into the fridge for 2-4 hours until your filling has solidified some what.
  10. If using a pie dish, use a knife to cut and a pie server to remove pieces in uniform.

For over 35 other nutritionally supercharged desserts like this one be sure to grab a copy of my new cookbook The Gourmet Foodie while it’s still on promo. You’ll get a free dessert recipe book when you purchase!