A low carb, high fat, creamy iced latte with notes of nutty sweetness.
I love strong, black iced coffee. However, since adopting a ketogenic diet to help myself heal from the neurological aspects of Lyme Disease, I’ve been experimenting with different “bulletproof” coffee drinks. Essentially, the term “bulletproof” refers to blending your coffee with fats (specifically grass-fed butter and coconut oil.)
It’s not my fave. For somewhat mysterious reasons, I just don’t like butter in my coffee. So I’ve been playing around with adding other high quality fats to my homemade coldbrew coffee.
I eat a lot of greens. Nutrient dense. Low carb. Alkalizing. Healing. A big yes to greens! This of course means that I buy a lot of greens, so it’s been important to find the optimal way to keep them fresh and flavorful. I used to let my greens just hang out in loose produce bags or in plastic containers they’re sold in. I’ve also experimented with keeping some greens, such as herbs, in glasses of water or in bags with damp towels wrapped a round their ends.
This recipe is: Paleo + AIP (Autoimmune Protocol) + vegan + low carb/ketogenic + low FODMAP
Seattle is known for its coffee and special ingredient, seasonal lattes are an ubiquitous part of the craft coffee scene. After seeing sage lattes on a cafe menu, I was intrigued and decided to make a dairy-free, AIP version. I love how soothing the subtle notes of sage are!
Risotto-Style Leek Greens make for a memorable meal that marries the texture of the traditional rice dish with the nutritional vigor of fresh leek greens.
Leeks have a lot to offer in the way of vibrant health and, like their cousin garlic, much of their healing power comes from their sulfur-containing compounds, like the phytonutrient allicin.The existence of allicin is good news, especially for those of us battling infections. That’s because allicin is anti-bacterial, anti-viral AND anti-fungal. Boom baby!