I don’t routinely make pan-seared wild caught salmon for breakfast but I did today. I bought a bunch of AWESOME wild caught salmon from Vital Choice and set a few pieces to thaw for dinner last night. However, mid-day I received a call from a friend to join them for gluten free pizza and I couldn’t turn down a chance to socialize. Community is important. I figured I could keep the salmon in the fridge a bit longer and make it for breakfast. (Thawed fish isn’t something to keep around uncooked, it should be thawed and cooked right away.)
A couple of posts back, I shared a way to quickly make Homemade Vanilla Coconut Milk.
Today, I share a delightful twist: Rooibos Coconut Milk.
This unique treat is a gorgeous color, reminding me of the fall season. Rooibos Coconut Milk is also creamy, fun, and delicious. Rooibos is a great tea for everyone in the family and has a nice reputation for health. Making coconut milk with it makes it even better.
Living in the desert I get my share of sinus headaches (and I suspect anyone who experiences a dry winter climate does, too). I’ve learned of two very effective ways to deal with them. One is with this freakin’ great Panasonic nano facial steamer (unlike any other steamer I’ve used… expensive but worth it) and the following recipe for Sinus Kicker. (I’ll share more on how I use the steamer in a later post… it upgraded my oil cleansing routine.)
- Organic coffee with upgraded grass-fed collagen. That’s the best collagen on the market in my opinion. It’s super easy to use.
- 3 pasture-raised egg yolks, raw. Put them in a shot glass and bottoms up. If I’m feeling fancy, I’ll add sea salt.
- 2 Herbal Medicine Balls (ground cocoa, hawthorn berry powder, licorice root powder, and ginger root powder with a bit of filtered water, raw honey, and dehydrated — will share specific recipe in a later post) <– that’s my new favorite cocoa powder. I’ve never had anything like it. The smell, the taste, the texture. It’s utterly divine. Thank you, Nina Planck, for introducing me to it.
In my effort to spend a little less time in the kitchen some days, I’ve come up with a nice, easy, nourishing meal that I’m calling Souped Up Soup. I take a really decent organic boxed soup and I add a bunch of stuff to it to amp up the nutrition. It’s really easy and makes a fast dinner (or lunch) when I just need to get something on the table.
Over the past few months I’ve been researching the topic of herbal antivirals and herbal antibacterials. I’ve learned a lot to say the least. My family’s supply of immune boosting tonics, tinctures, herbs, etc is damn impressive, and if our house ever caught on fire, I’d probably grab as much of those as I could instead of my laptop, etc. Ha! Seriously though, I feel empowered to kick anything’s ass that comes my family’s way.
Entered into our home: the flu.
We had the flu in our house with our little one recently, and in my determination to heal her in record speed (which she did), and preventing my husband and me from getting it, I created this crazy wonderful drink, Golden Immunity. It’s filled with everything the body needs to nip the flu virus in the bud or help you prevent getting it, if you’re around people with influenza.
I made the drink on the spicy edge so I didn’t give it to Kamea. For Kamea, I did a number of other things from probiotics to lyposome encapsulated vitamin C plus vitamin D3/K2 drops, various tinctures like this Cherry Bark, this Astragalus, and this Dr. Christopher’s Echinacea Angustifolia, and homemade elderberry syrup (plus more) multiple times a day. (If you don’t make your elderberry syrup you can buy it here.)
Making Golden Immunity is a 3 step process to make it, but beyond worth it. There are no amounts listed in my rough outlined recipe, but I made a batch with 3 cups which Greg and I shared. Just eyeball everything because as long as you’re getting the following ingredients in, it’s immensely beneficial.
Fat is your friend, my friends. Today, I share why you should have this deliciousness in your life with a guest post by an expert in biohacking and optimizing human performance, Dave Asprey. I was honored to be a guest on his top-ranking, popular podcast which I wrote about here.
Well, this is a special week for Dave Asprey because he launched his much anticipated book, The Bulletproof Diet. All of Dave’s followers are excited to finally have this book in our hands, and I started it last night. I immediately jumped to the chapter on supplements and learned a few things such as which quantities of Vitamin K2 to take of each (not vitamin K1), as well as appreciating his story on sinus infection and high dose vitamin C. I am also going to biohack with his advice on supplemental iodine. Although I haven’t read the whole book, I expect it to be great.
In support of this book launch, I’m sharing a guest post by Dave where he details the truth about fat. I selected this topic because I’ve been wanting to cover it myself but just haven’t had the time. So, I’m happy to have an expert like Dave Asprey come on my blog to share some wisdom on FAT. Enjoy….
One of my favorite recipes to make is meatballs. Simply, it connects me to my Italian heritage and gives me a warm feeling in the kitchen. As I drop each meatball into the tomato sauce, I think of past generations… wondering what they were thinking about as they made meatballs.
This is an easy recipe that can be thrown together quickly with a few ingredients and some grass-fed ground beef. I intentionally created the recipe with only a smattering of ingredients to inspire myself to make it time and again.
Mama Mia Braised Meatballs is one of my family’s favorite dinners, too. Kamea has fun eating the meatballs because, well, they’re balls. And, Greg? He just chows down without saying much between bites, and then proceeds to lick everyone’s bowl of leftover sauce. Read More »
I love the holidays because they’re my time to indulge. But, if you know me at all, I never get too crazy. Instead of eating a gluten filled, extra sugary pumpkin pie, for example, I’ll make my own with ingredients that get my approval… and I’ll eat 2 slices (maybe 3… OK 4 tops!). :) That’s my kind of extra indulgence.
My family loves this pie and I’ve been making it for a few holidays now. It makes an appearance a few times each year between Thanksgiving and Christmas. My favorite part, other than the quality ingredients, is that it’s really easy to make. My (now) 4 year old loves helping me make it.
Want another way to get your morning buzz? Try Coffee Shake Ice Cubes.
Another thing I do once in a while is make a batch of my Coffee Shake and freeze it in an ice cube tray. Then, I transfer the frozen coffee cubes to a glass mason jar and store them in the freezer.
To enjoy: Simply throw a few of those cubes and a little hot water into a blender. Blend it up and enjoy. Alternatively, heat the Coffee Shake Ice Cubes in a small pot on the stove.
- Lightbulb Moment: Making Bulletproof Coffee™ With My Bulletproof Cubes
- Recipe: How to Make Homemade Vanilla Coconut Milk (paleo. vegan.)
- Today’s Bulletproof Coffee Recipe: Mushroom Coffee
- Recipes: Turmeric Almond Milk and Pumpkin Spice Curcumin Chia Pudding (Raw Vegan)
- Recipes: Buttered Broccoli Soup and Salad (Gluten Free)