Tag Archives: Gluten-free

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!


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!

Bulletproof Pumpkin Ginger Spice Cookies

I know cookies aren’t the most creative thing I could come up with as far as recipes go. However, I can’t be making all of these delicious and health-promoting treats with a few classics.

In actuality, I can’t even take credit for this creation as my business parter came up with the idea. I’m glad he did because they turned out wonderful. Cookies are so simple to make and even simple to make healthfully.

With just a few simple tweaks, a couple add-ins and you’ll have yourself a Bulletproof cookie that promotes a healthy metabolism and optimal digestive function.

Here’s what you’ll need:

  • 1/2 cup of organic pumpkin puree (fresh is best)
  • 4-6 tbsp. sweet rice flour (This is the most Bulletproof of flours, many flours are acidic and difficult to digest — sweet rice flour is a ‘safe starch’ and is perfectly fine for health people. If you are not in the best health it’s best to avoid starches for the time; regardless, this particular flour is particularly lowest in toxins. Learn more about safe starches here.)
  • 4 tbsp. powdered birch xylitol (or raw honey/maple syrup)
  • 2 tbsp. sprouted raw almond butter
  • 2 pasture-raised eggs
  • 2 tbsp. grass-fed ghee
  • 2 tbsp. BrainOctane
  • 2 tsp. organic pumpkin pie spice
  • 1 tsp. Vanillamax
  • A pinch of sea salt

Here’s how you make them:

  1. Preheat oven to 350 F.
  2. In a glass bowl, combine all wet ingredients with an electric mixer or blender on low.
  3. Add your dry ingredients and mix until a semi-thick batter forms.
  4. Grease baking pan, using a spoon form batter into cookies. This recipe will make 1 dozen medium-sized cookies
  5. Bake for 15-20 minutes, checking to see that the tops have firmed and achieved a slight golden color.
  6. Remove from oven and let cool, use a spatula to remove from pan and enjoy!



White Chocolate Strawberry Truffles

The other day I got inspired to play with a few new flavors. I wanted to originally make a Rose Butter Truffle using fresh rose pedals and powder. I couldn’t find all the ingredients I needed so what did I do? I created something out of what I could find!

Never be afraid to use what you have!

Personally, I have found growing up with modest means that when people have less, they are more creative. This isn’t so say we can’t have nice things, but honestly, how much does one really need when they have creative abilities? I’ve found that there is no such thing as lack to the creative mind. This recipe is the proof!

Not only did this recipe turn out to be delicious to the ridiculous, it inspired me to make my next hit recipe. I think it’ll be a hit at least 😉 Stay tuned later in the week for that one…

Until then, butter balls anyone?

White Chocolate Strawberry Truffles

The ingredients here are of course quality as always. However, it might seem strange to you that essentially, you’re eating a strawberry dusted butter ball. It’s okay, my friend was just as shocked.

As I rolled out the truffle filling he expressed his deepest concerns to me, “Yo dude, If you would have tried to tell the young 15 year old Kurtis that i’d be eating butter balls, I’d been fighting”.

Now, no one is quite sure what the hell that even means. But no one ever really knows what Kurt is saying, at the same time, we know exactly what he’s saying. Ya feel?

So if you too are concerned to eat a butter ball, have no fears, once you take one bite you’ll understand that you’re truly safe. Not to mention, the choice of ingredients are to benefit.

We have cultured grass-fed organic butter, which despite all the non-sense is a health food. I’ll spare some words and direct you here, to learn about the health benefits of real butter. Additionally, I load these babies up with Bulletproof ingredients that are particularly crafted to be free of any toxins and nutritionally dense.

I know you want them, so let’s get rolling my good people.

Here’s what you’ll need:

Here’s how you make it:

  1. Make the outer coating by crushing your freeze-dried strawberries into a dust or small pieces. The smaller the pieces the easier it will be to apply.
  2. Melt your butters over a double boiler until they are soft.
  3. Using a whisk or electric mixer, combine the egg yolk, xylitol, brain octane and vanilla. Mix together.
  4. Pour into glass dish and refrigerate or freeze until solid again.
  5. Using an ice cream scoop or spoon, spoon out small 1×1 inch sized balls (you don’t want them too big as they are rich!).
  6. The truffle butter will melt again quickly so run your hands under cold water or hold in the freezer so while rolling them into balls you don’t melt them too much.
  7. Once you have your balls formed, you will want to roll them in the strawberry and coconut coating.
  8. Place back in fridge to firm back up then eat when ever you desire!

Sprouted Buckwheat Graham Crackers

After I made the Bulletproof marshmallows yesterday my friend who helped suggested we roasted them over the fire. Of course we had to; however, then it hit me to make s’mores! That’s right, upgraded marshmallows, Bulletproof Chocolate and off course…healthy graham crackers.

Fast-forwarding, I thought of buckwheat right away for the flour base. After researching a few recipes I was able to gather the basic ingredients for graham crackers and slowly one-by-one I made upgrades where needed.

One of the main things was getting a quality flour. Buckwheat is actually gluten-free and more similar to oats than wheat. It’s an ideal flour substitute; especially when sprouted because of it doesn’t feed unhealthy bacteria and yeast like most flours. It has a good magnesium content, which is rare in foods. It is also high in rutiand other flavinoids. Most importantly, it’s not as commercialized as wheat products, maintaining it’s integrity.

Aside from upgrading the flour, I choose optimal sweeteners. Though you could get away with a quality maple syrup in the liquid mix, I suggest stevia because most people are sensitive to sugar. Another liquid option would be Lacuma syrup.

For the base mix, I use a wonderful sweetener called Lakanto, also known as Monk Fruit. Unlike most forms of sugar and other natural sweeteners, Lakanto does not feed the harmful yeast (candida) and bacteria in your body. Lakanto is even safe for those who are diabetic or insulin resistant. Aside from all that, it has:

  • No calories
  • No glycemic index
  • 100% pure, nothing added
  • Does not impact blood sugar or insulin release
  • A one-to-one ratio with sugar — so it’s easy to measure and use

Here’s what you’ll need:

  • 3 tablespoons coconut oil (melt before using)
  • 2 tablespoons almond milk (made by blending 2 tbsp raw almond butter and water)
  • 2 tablespoons pure maple syrup *sub with 3 droppers of Stevia for a BodyEcology version.
  • 1/2 tablespoon ground flax
  • 1 teaspoon Vanillamax
  • 1 cup sprouted buckwheat flour
  • 1/2 cup of almond flour
  • 1 tablespoon coconut flour
  • 2 tablespoons Lakanato
  • 2 teaspoons cinnamon
  • 1/2 teaspoon celtic sea salt
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon ginger
  • 1/8 teaspoon nutmeg

Here’s how you make it:

  1. Preheat oven to 350 F.
  2. Mix all wet ingredients with a whisk until fully combined.
  3. Mix dry ingredients until well combined.
  4. While mixing wet ingredients, slowing start adding dry ingredients tablespoon at a time. There should be a few tablespoons extra for rolling the dough out.
  5. Keep mixing until the dough is thick enough to form a solid ball. Roll into 3 small balls then using a rolling pin, roll the dough out on a non-stick surface. I just used a large cutting board dusted with the extra flour.
    FullSizeRender (1)
  6. Once you have rolled out the dough. You can use cookie cutters to form your crackers. They make square ones; however, a knife will work just fine for a rustic look!
  7. When ready to bake, line a large baking sheet with parchment paper then lightly coat with coconut oil for easy flipping.
  8. Bake at 350 F. for 10 minutes, then flip and finish for 5-6 more minutes.
  9. Let cool on a cooling rack until dry then eat them with homemade marshmallows!


Good For You Marshmallows!

When’s the last time you had a marshmallow?

My guess, if I were to guess, which I am pretty good at guessing so here I go…

My guess is that it has been way too damn long. But I totally understand why, you grow up learning that marshmallows are a treat and only to be eaten on occasion.

Mostly because they were loaded with sugar and chemicals that parents knew shouldn’t be eaten even on occasion. But, there were no other options, what’s a mom to do?

While I am not suggesting that you replace a balanced diet of fresh veggies and hearty and nutrient-dense sources of fat and protein with marshmallows, I am suggesting that you replace your diet with marshmallows and join me for a mallow fast.

You in?

Just kidding, sort of…

Marshmallows ARE Good For You

Okay, enough jokes.

Here’s the truth, marshmallows, when made with real food ingredients are incredibly good for you! There is not one ingredient in here that could not be tolerated by a healthy human.

Not only that, the ingredients all have medicinal and healing qualities — as all real, whole foods would. The ingredient list is gorgeously appetizing and curing:

Anti-inflammatory, soothing marshmallow root, grass-fed collagen and gelatin from healthy and happy cows, organic and local, immune-boosting raw honey, and aromatic, amative fresh ground vanilla bean. 

All of these ingredients together form a delectable, childhood treat that medicinal works to heal the gut, boost the immune system, repair and rejuvenate skin, joint and muscle tissues, balance blood-sugar, nourish the thyroid and adrenals, and even work as an amazing sleep tonic!

A beauty supplement, health tonic and snack all in one? It sounds too good to be true, but it’s really not. We’re not dealing with chemical kiddy gummy vitamin’s here, These are fresh, real foods from nature with all the intentions of nourishing your body.

Making “Upgraded” Marshmallows

I cannot take full credit for this recipe as both Dave Asprey from the Bulletproof Diet and my amazingly inspiring friends at Three Lily Farm are the ones who inspired me. I can take credit for producing an amazing final product though!

I also like to think I prepared each ingredient with so much love that I can offer you a few new ideas to take with you. Such as letting your self enjoy foods you love! One thing I have been loving doing over the past year is recreating childhood foods and transforming junk-food into health-food.

If you’re up to the miracle, then let me show you how I made mine!

Here’s what you’ll need:

  • A electric mixer (doing this by hand won’t work, unless you’re reading to whip for an hour and are down with possible tendentious)
  • A 9×12 in. glass pyrex baking dish
  • Parchment paper
  • 3 cups of water
  • 2 cups of raw honey or maple syrup.
  • 2 tablespoons organic marshmallow root
  • 6 tablespoons grass-fed gelatin
  • 1 tsp of fresh, ground Vanillamax
  • *Side note- you can add just about anything to these. I made a Bulletproof Coffee flavored batch by swapping the marshmallow tea for fresh brewed Bulletproof Coffee. You could add almond extract, cacao, peppermint, cinnamon or essentially anything you want for a fancy and inventive marshmallow. For now, let’s get you rolling with the traditional!

Here’s how you make them:

  1. First things first, take your 3 cups of water and make a tea with the marshmallow root. Simply, bring the water to a boil, add in the marshmallow root then steep on a low simmer for 20 minutes to make a decoction.
  2. Next, in a large glass mixing bowl (get a big one because the mixture will grow 3 times it’s size) add 1 cup of the tea mixture to 6 tablespoons of gelatin and your vanilla and mix slowly. Do this until it’s thickened up a bit into a gel.
  3. Now with what is left of the tea (should have reduced down to about 1 cup) pour in your sweetener and mix together. If using raw honey, leave it in the mixture just long enough to mix the tea with the honey. If using maple syrup, you will want to reduce it down some. So you will leave it in a bit longer until it’s a thicker consistency. Be sure to stir slowly and continuously through this process.
  4. Once the sweetener and tea mixture is ready, while mixing the gelatin and tea, slowly pour the sweetener in.
  5. From this point, you will just be mixing for about 5-10 minutes looking to achieve a fluff — what would resemble a sort of marshmallow jet-puff whip.
  6. When your mixture is light and fluffy you’re good to go!
  7. Finally, line your baking dish with parchment paper, using a rubber spatula, pour the fluff into your glass dish. Store it in the fridge for about 3 hours and boom! Fluffy bunnies.
  8. I’ll add one last step, get some roasting sticks, a bon fire and roast those puppies over some acoustic sing a longs! If you’re confused as what to get your father for fathers day, I say make him the friends/fam a big ole batch of these and if you don’t have a fire pit, get one! The best kind’s of gifts are always experiences, the best kind of experiences are usually ones you can eat too 😉

Coming to you tomorrow, homemade BodyEcology style graham crackers! That’s right folks, s’mores! All you’ll need is these marshmallows, some of your finest raw chocolate and the grahams I’ll be whipping up today and posting tomorrow!

Enjoy and stay tuned!

Creamy Chamomile Latté

I’ve been sort of fasting lately but not this is no ordinary fast. I suppose you could just call it a liquid diet. I am consuming not just warm lemon water, I am whipping up buttery tonics left and right.

Why am I doing this? Well, fasting is incredible healing and has the ability to completely reset and regenerate the body. However, it being summer time, I am eager to be outdoors and moving around.

Because I want to stay active — what would probably be too active for regular fasting — I want to get in some incredibly easy-to-digest nutrition. Because I am going to be moving about and active my body is going to need protein and inflammatory fats to aid recovery.

This inspired the thought of what an athletes fast would look like, then I created this! Thought it seems my diet couldn’t be any more dialed in, the one thing I haven’t done in a while is an extended fast or detoxification. I haven’t felt compelled too, which is likely do to my already clean diet.

Anyway, this post is more about this recipe I just created! I’ll spare you some of the details so I can talk to you more about the benefits of fasting, how to know if you should do one and why I’m drinking not eating solid food and nothing but water and buttery lattés all day,

The Miracle of Fasting

Fasting is one of the most ancient forms of healing. It’s practiced all around the world and even in nature. When an animal gets sick it simply finds a quite dark place to just be; no food, no exercise, no work, just pure relaxation.

Some say that fasting can cure anything. Even science can attest to the miracle of fasting. When fasting, the body goes into homeostasis or self-repair. The body releases incredible amounts of HGH and self-healing enzymes. In simple terms, fasting gets us out of the way of ourselves.

It is more often than not, that our illnesses come from our own bad habits. When we the time to fast, one of the most beneficial aspects of it, is that we finally stop doing what’s making us unwell. Which is usually, overworking, overeating, eating the wrong things, thinking too much and not just being present enough.

This is the idea of detoxification. Though the body already does an incredible job of detoxifying, our bad habits tend to give us more than it can handle. When we fast the body finally gets a chance to catch up. All those toxins from poor food choices, negative thinking and other forms of stress finally have the opportunity to leave the body.

Without fasting in some form, the body doesn’t get a chance to deep cleanse. In this modern world of excess and the “more is better” mentality, it could not be needed more.

During a fast, disease, tumors, cancers, parasites, and all that nasty stuff is competing for nutrition with our organs and the body makes sure the organs win. Though it is always trying to do this, we often vote in favor of disease with our harmful choices.

Fasting is one of the only proven methods for reversing the aging process. Above all else, it is proper calorie restriction that preserves the body. That’s because the body is a manifestation of energy. Because we are always expending energy (often more than we have) we need to be careful as to how we choose to use our finite energy.

Health is a balance of making the most optimal choice of bringing in energy without expending too much. This is the balance of life; making a choice that is more helpful than harmful.

Here’s the challenge, every single choice in life has a harmful or negative aspect. Even when we eat, we kill. That’s because we are all dying. Some try to stay ignorant to this truth, but death cannot be escaped.

When we eat, digestion is using incredible amounts of our energy. At the same time, we need calories and nutrition for energy and nutrition. Therefore, the long term goal is to making choices nutritionally that give us more true energy than it takes away. Food should energize you authentically and lift your spirits. You should never feel tired after eating.

During a fast, you step into this realization. You start to notice how much lighter you are. In the first 24 hours of fasting, there is no loss of protein or muscle. However, there comes a point where you start to feel natural hunger (not appetite). Then when you eat again, your new found heightened sense tell you what clearly gives you energy and at what point you hit diminishing returns.

Overall, fasting improves the mind/body connection to make long term beenfical choices. In the short term, fasting can:

  • Cleanse fat deposits around the organs and glands, where toxins are stored.
  • Aid the body in ridding toxins and the production of new clean cells.
  • Resets the hormonal system.
  • Improve mental clarity.
  • Balance the body.

Essentially, fasting is great for just about anything.

Who shouldn’t fast?

For the most part, fasting is going to be healing for anyone. However, that being said, individuals with adrenal fatigue, server disease or hormonal imbalances may feel incredibly worse when fasting.

This is because their body isn’t functioning well on it’s own and is greatly dependant on the energy from outside sources. The body is too deplleted of it’s own energy to survive off of it.

These individuals would want to first build up energy before fasting. Once the adrenals and thyroid are functioning well, the person would feel much more stable when experimenting with fasting and actually be able to reap the many benefits of a fast.

How to fast?

Fasting is about as simple as it gets, just stop eating and drinking — aside from pure, living water. Depending on how toxic you are, your experience may be different.

Try it for at least one day, where you drink nothing but water or green vegetable juices, herbal teas or homemade broths. Water fasting is going to be the most intense form of cleansing and should be done only by people who know what they are doing.

Depending on your condition you could try these various forms of fasting:

  • Intermittent fasting. slowly test the waters of fasting by spacing out your last meal of the day and your first meal of the next day. An example would be to stop eating at 6 pm, then do not eat again until around noon-2pm the next day. During that period only drink liquid (no protein in the liquid). Ideally, you would drink only water. You could do warm lemon water, herbal teas or if you need something more substantial try this Chamomile latté at the bottom of the post.
  • Bulletproof fasting. This is were you would fast on a liquid with more nutrition than plain water, yet is still giving the digestive system a break. Instead of meals, have a fat-added tonic/tea. This could again, be a bulletproof coffee (though for the benefits of a fast I would do decaf or an herbal substitute like this one.) Adding nutrient-dense fats to your liquids will help your hormonal system reset while giving the digestive system a break. Also, it is said that it takes 10 lbs. of healthy fat to regenerate a new liver in two months. This would be a great idea for anyone who doesn’t feel energetically up to a water fast and looking to regenerate or simply experience the lightness associated with fasting. This is what I do most of the time, I start my morning with my adrenal tonic, then a Bulletproof coffee or Tea Latté then have my first and only solid meal around 3-4. Then end the day with only water or tea. My energy is ridiculous.
  • Broth fasts. These are great for anyone with Candida or other expansive imbalances like bacterial imbalances or viral infections. Also, anyone with love adrenal or thyroid. Green juice can be way too cooling for the body and further exaggerate Candida or adrenal/thyroid imbalances. Broths on the other hand made from grass-fed bones, organic vegetables and seaweed will provide the body with tons of essential minerals for the body to heal. They are also more warming and balancing for anyone who is overly expansive.
  • Juice fast. If you want to juice fast only do it for 3 days max. Othrwise, you will imbalance the body. Also, only use green juice as root vegetales and fruit in juices are way too sweet to keep the body in balance. Better than juice fasting alone would be to have one or two green juices then add a green smoothie. In general, smoothies are superior to juices anyway. Here’s a blog post I wrote on the difference between juicing and blending. PErsonally, I would recommend sticking to having a juice for breakfast to get the benefits.
  • Water fasting. Not for the faint at heart, water fasting is intense and one ironically has to be in good shape to handle this. In general, build up energy as much as you can first before trying this. And make sure you are able to spend most of your time totally resting. A good way to water fast would be to do it once a week on a day when you have no obligations whatsoever. Be well rested and slept as well. Spend the day lounging, taking baths, out in the sun napping or in a sauna. Though water fasting can be incredibly healing and perhaps the most healing, it should be done with enthusiasm.

As a general rule of thumb to fasting, do not fast unless you are completely comfortable with the idea. Listen to your intuition.

So, this recipe…

I designed this and a few others out of the curiosity to fast but without losing too much size. The idea that was born was to spend a good two weeks only doing liquid. Instead of just water alone, I wanted to add the medicinal benefits of tea, healthy fats and easy to digest protein — all in liquid form.

This I created a sort of Bulletproof fast. This chamomile latté came to me in the evening when I was hungry but did not want anything stimulating, but rather relaxing. So I thought, chamomile!

Why Chamomile?

  • Relieves allergies, as much as any antihistamine.
  • Aids in digestion, especially when taken as a tea after meals.
  • Speeds healing of skin ulcers, wounds, or burns.
  • Treats gastritis and ulcerative colitis.
  • Reduces inflammation and facilitate bowel movement naturally. Non-laxative.
  • Treats skin issues, including inflammations of mucous tissue.
  • Promotes relaxation and relieves stress.
  • Heals insomnia. Chamomile’s mildly sedating and muscle-relaxing effects may help those who suffer from insomnia to fall asleep more easily.
  • Treats diverticular disease, irritable bowel problems and various gastrointestinal complaints. Chamomile is known as an anti-inflammatory and it’s antispasmodic properties relax the muscles lining the stomach and intestine. Therefore, it may be able to help to relieve stress-related digestive issues.
  • Soothes skin rashes (including eczema), minor burns and sunburn. It may also speed healing and prevent bacterial infection.
  • Treats eye inflammation and infection.
  • Heal mouth sores and prevent gum disease. A chamomile mouthwash may help soothe mouth inflammations and keep gums healthy.
  • Reduces menstrual cramping. Chamomile’s ability to relax the muscles can also relax the muscles of the uterus to ease cramping.

To say the least, this flower is rather powerful as a food and medicine. Not to mention it has a naturally sweet taste. If anything, I thought it would make a delicious tonic. If even just one of these bullet’s were completely true that would just be icing on the cake!

When your fasting, the most difficult aspect is to be without the pleasuring experience that eating can offer. So often we eat out of boredom and it’s because food can be a very pleasant and healing experience.

Though for me, the point of fasting was not only to get clearer physically, but to direct that new energy toward other areas of life; music, writing, relationships and my overall creative endeavors.

So far it’s been working great! Ever since I first started to really simplify my diet years ago, I have had much more creative power. It even reflects in my recipes! When I do eat, I create food with just as much creativity as I would anything else. This for me, is a good sign that the energy I have cultivated with a liquid diet is used wisely in every area of my life!

Anyway, I am ranting a bit on this blog. Let’s just get to the recipe!

Here’s what you’ll need:

Here’s how you make it:

  1. Bring water to a boil
  2. Add flowers to a steeping device then place in water. I use one of these sweet things!
  3. Let steep for about 10 minutes. Floral teas usually take a bit longer to steep I’ve noticed.
  4. Remove tea from water, then strain again through nylon strainer (Chamomile can leave behind little tiny flower pieces if no run through a fine strainer).
  5. Add tea to Blendtec with the rest of the ingredients then blend at warped speed until frothy and smooth.

What you’ll have is a creamy, frothy vanilla latté like none other. The ingredients will promote relaxation, stimulation of the parasympathetic nervous system, a sense of calm and best of all it’s so delicious!

Heal Your Adrenals With This Coffee Alternative Recipe

Though recently I’ve gained a newfound love for coffee since first trying Bulletproof Coffee, I have not forgotten about those who truly may not be able to have any. Real coffee; such as this, is rich in antioxidants, feeds good gut bacteria and can enhance brain function ten fold.

Yet despite al these health benefits there are some individuals who just won’t tolerate this magical bean so well. These people include anyone with candida, or other virus infections, adrenal fatigue or thyroid problems.

Though most of these can be brought back to balance, it’s likely best to avoid coffee all together. Yes, even the delicious and wonderful Bulletproof kind. If you haven’t tried Bulletproof Coffee then you can start there and see if you tolerate it better.

If not, no worries, I have a alternative recipe here that tastes so good you’ll think it was coffee! Not to mention, it has many medicinal properties as well! Instead of coffee I use two main ingredients; Dandyblend and Chaga.

Here’s why:

  • Nutrient dense in B Vitamins, flavonoids, enzymes, minerals, and phenols.
  • Most powerful known anti-oxidant
  • Renowned and tenacious adaptogen
  • Regarded factor in longevity
  • Anti-aging, ant-viral, anti-bacterial
  • Immune-boosting
  • Blood-cleansing, skin purifier
  • Geno-protective
  • Rich in Betulin and betulinic acid
  • Naturally occurring vanillin (yum!)
  • Contains over 50 trace minerals in each cup
  • Boost metabolism
  • Cleanses liver
  • Tastes as good as coffee (for some maybe even better)
  • Cheaper than coffee (minus the Chaga, the Dandyblend and water alone makes it only 7 cents a cup. Adding everything I recommend here makes it still cheaper than most Starbucks Lattés. Best of all you won’t crave another 2 hours later!)

Here’s what you’ll need:

Here’s how you make it:

This is about as simple as it gets my friends. Bring your water to heat just below boil, add to blender, add ingredients then give a quick buzz. That is all!

Enjoy this as you would coffee, use it to rotate on and off your coffee whether to save money or to reduce your caffeine exposure. The great thing about this drink is you could also have it mid-day without worry of it keeping you up all night.


Savory Sunflower Seed Crackers

So, you’re a cracker addict. It’s okay, I get it. We all have our vices — mines dark chocolate. I’m not here to judge, I’m here to pose a solution — a buttery, salty, crunchie one.

There’s really nothing “wrong” about a cracker. Same with dark chocolate (at least this is what I tell myself). But honestly, what’s gone wrong with food is the processing and preparation of it. We should be able to enjoy delicious foods without the guilt and we can.

The secret? Making them yourself.

That is exactly why I started this blog — to empower you. Whether I am posting a blog about life, spirituality or crackers, it’s all with the same purpose, I want to empower you to be more self reliant. Yes, crackers can do that.

With this simple recipe you will move from cracker consumer to connoisseur in no time. These crackers are incredibly simple to make, quicker than you’d expect, cost-effective and most importantly f*@king delicious.

Savory Sunflower Seed Crackers



The Benefits: 

  • Light and Energized– Chia seeds rich in calcium, phosphorus, magnesium and manganese. All of these nutrients help prevent hypertension, maintain ideal weight, and aid metabolism, which is what extracts energy from food.
  • Strong and Youthful- Grassfed butter is one of the few sources fat soluable vitamins. Despite the bad reputation of animal products, they provide the most absorbable sources of vitamin K2, vitamin A, and vitamin D. It also comes packed with cholesterol, which is actually a powerful antioxidant and hormone builder. All of these fat soluble nutrients are the building blocks of our hormones. Without cholesterol, saturated fat and these fat soluble vitamins we would age rapidly.
  • Relaxed and Calm– Sunflower seeds are a great source of magnesium. This mineral is touted for naturally relaxing the muscles and calming the nerves. It’s a crucial mineral thats used to maintain healthy blood pressure, energy production, balance calcium for strong bones and many many more bodily functions. Got a headache? Magnesium. Constipated? Magnesium. Muscle cramps? Magnesium. Basically, insufficient magnesium levels can cause all sorts of stress-related symptoms. I couldn’t advocate more the important of getting enough of this mineral. The best choices are always food sources; leafy greens, raw cacao, mackerel, avocados, millet, and of course seeds such as sunflower seeds are amongst the highest sources of magnesium. Though these crackers pack a great dosage of this wonderful mineral, it’s also wise to supplement with a quality magnesium supplement, as many farmed soils are lacking it. My favorite is CALM — it’s delicious and highly absorbable.

What you’ll need:

To make these delicious crackers only takes a few simple ingredients. I suggest buying them all in bulk as it is highly cost-effective and you can make so much for so little. These are great to have on hand to keep you from indulging on overpriced manufactured crackers that don’t have any real nutrition.

  • 1 lb of raw organic sunflower seeds
  • 1/2 cup of organic flax seeds
  • 1/4 cup of organic chia seeds
  • 2 tbsp of grass-fed butter (preferably raw/cultured) *substitute with ghee for lactose and casein free option
  • 1 tsp of thyme
  • 1 tsp basil
  • 2 gloves of garlic
  • 1 tbsp REAL sea salt

To make:

  • First, sprout your sunflower seeds the night before you want to bake these. To do this, simply place your sunflower seeds in a big glass bowl, add water to cover and some sea salt. Let sit on the counter overnight. In the morning, strain and rinse them.
  • Preheat oven to 350 F
  • Let the chia and flax soak in enough water to cover them and no more. Within a few minutes they will have started to gel. Once they do, add in your sunflower seeds — you will need a rather large bowl to mix in.
  • Once the seeds are all mixed together, add the seasoning.
  • Melt the butter in a pan, mince the garlic and add once the butter is melted. Brown the garlic but careful not to burn.
  • Once garlic is browned, strain the butter into the seed mixture. This creates a “garlic butter” that really makes the crackers pop-off like a little part in your mouth. Not to mention, you get the added health benefits of the butter!
  • Once the butter is in the mix, you will need to grease a large baking sheet with butter or coconut oil. Pour the seed mixture onto the dish and spread evenly (reference the photo for an idea of what it should look like).
  • Bake for 35 minutes or until the top has started to brown. Using another baking dish or cutting board, place it over the dish and flip and bake the other side.
  • Once you have flipped the sheet of crackers you should have the softer side up. Use this time to cut the crackers into desired size. Then lower heat to 200 F and bake until desired crispiness.

That’s all folks! Enjoy these delicious, sugar-free, gluten-free, completely guilt-free and nourishing crackers with your favorite guac recipe or however you’d like. 🙂