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!

When I gave up sugar some 5 years ago I just assumed that mean’t for the rest of my life I would only be consuming a simple diet of vegetables and healthy proteins and fats. I didn’t really think ice cream would be a possibility.

That was until my short time at Erewhon where I learned about super food ice cream and met Crosby Tailor, who introduced me to the Bulletproof Diet long before it was known.

Fast forward, I am whipping up Bulletproof Ice Creams that everyone should know about. You see, if you didn’t already know sugar is pure poison. It’s actually quite the injustice to me that it is so difficult for someone to treat themselves to a pleasurable eating experience these days without being poisoned.

Thankfully, Dave Asprey came around and brought ‘Get Some’ Ice Cream to the world. An ice cream using traditional ice cream ingredients from whole, nourishing foods with a few swaps. The first thing is that there is no sugar, instead birch xylitol — a plant derived sweetener that tastes like sugar without the disastrous side-effects.

There is also no pasteurized cream and milk involved. Instead, raw grass-fed butter. Throw in a few upgraded ingredients like fresh ground vanilla bean, BrainOctane oil and coconut oil and you have yourself the best ice you’ll ever have!

Once I made my first batch I had 100’s of recipe ideas and ways I could tweak the recipe. Though there is truly no limit to the creations you could come up with using this base recipe, I wanted to show you a few of the Bulletproof friendly ones I made!

Here are some of the most delicious ways to make Bulletproof ‘Get Some’ Ice cream.

(you’ll want to watch the video and learn how to make the base for each recipe)

1. White Chocolate Chunk: For the white chocolate recipe all you need to do is cut the butter and coconut oil amount in half (instead of 7 tbsp. use 3 1/5) then replace with the Bulletproof Cacao Butter. Once the batch is about half way frozen, chop up some chunks of cacao butter and mix into the base. You could also melt down the cacao butter and sweeten with stevia if you wanted. However, the ice cream is sweet enough for me.
2. Mint Chip: Following the original recipe all you will want to do for this one is again, once the ice cream has cooled a bit (if you’re freezing, think 2 hours, if you’re using an ice cream maker, then 15 minutes) you want to add in 2-4 drops of mint essential oil (make sure it’s ingestible like YoungLiving) and 4 tablespoons of raw organic cacao nibs.
3. Strawberry Shortcake: This is my favorite of all of them because it reminds me of the ice cream I would get from the ice cream truck. Little did I know he was selling me crack bars. For a healthier version, what you’ll need addition is about 1/2 cup coconut flakes, 1/4 cup of macadamia nuts and 1 cup of organic freeze-dried strawberries. Add about 1/2 cup of freeze-dried strawberries to the original recipe, blend and freeze. Once finished, top with a mixture of shredded dried coconut, mac nuts and crushed freeze-dried strawberries.
4. Mocha Caramel: This one is amazing for a breakfast. What you’ll want to do is make a cold-brewed shot of Bulletproof coffee. To do this, take 2 tbsp of ground Bulletproof coffee and place in a mason jar of 1/2 cup water, seal then let sit for 12 hours at room temp. This takes time so I just do it overnight so it’s ready in the a.m. Trust me, it’s worth it. You could technically use regular brew but wait for the coffee to cool down then add the coffee to the ice cream mixture while blending. Freeze and when done you are going to top it with the caramel, which is made from mesquite powder. You make this by blending 1/4 cup of soaked cashews, 1/4 cup macadamia nuts, 1/2 tsp vanillamax, 2 tbsp mesquite, 2 tbsp of xylitol, a pinch of real sea salt and a small amount of water.
5. Cashew Cookie: Make the original vanilla recipe then when half way frozen add in 2 crumbled vanilla collagen bars and 1/4 cup of soaked and dried cashews. Super simple and amazing!

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:

• 4 tbsp. grass-fed organic butter (preferably raw if you can get it!)
• 4 tbsp Upgraded Cacao Butter
• 2 tbsp birch xylitol
• 1 tbsp Brain Octane oil
• 1 pastured egg yolk
• 1 tsp Vanillamax
• 1/2 cup freeze-dried strawberries
• 1/4 cup dried organic shredded coconut

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!

If you’re familiar with Golden Milk then this recipe won’t come as much of a surprise to you. However, I’ve given it even more of a nutritional boost by upgrading the traditional ingredients.

You’ll also notice I don’t use coconut milk like most recipes call for. Though I love coconut milk, I find it difficult to find quality sources of it that do not contain a gum of some sort. Because I am all about optimality I just make my own by blending a tea base with coconut butter or even better, cacao butter!

I also add in a bit of Bulletproof raw cacao powder and mesquite to make it that much tastier. Not to mention, raw cacao serves as a great delivery mechanism for all the healthy constituents you’re about to indulge in.

For 28 ways turmeric benefits your beauty, check out this blog post here.

Here’s what you’ll need:

• 1 cup of Gynostemma tea 
• 1 tablespoon Bulletproof cacao butter
• 1 tablespoon BrainOctane
• 1 tablespoon of grass-fed ghee or
• 1 tsp Bulletproof chocolate powder
• 1 tsp mesquite
• 1 tsp ashwagandha
• 1/2 tsp Ceylon cinnamon
• 1/2 tsp turmeric powder
• A pinch of black pepper
• Stevia to sweeten

Here’s how you make it:

1. Bring 1 1/2 cup of spring water to a boil
2. Steep cut licorice root in the hot water for about 5 minutes.
3. Pour finished tea into Blendtec
4. Add your fats
5. Add your powders then blend
6. Garnish with additional cinnamon just to make it look beautiful

Find more delicious, sugar-free and beautifying recipes like this one be sure to check out my new online course Rediscover Your Skin!

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.