Tag Archive | dairy free

Liquid Armor Coffee

The time has come for me to post the much anticipated (at least I’d like to think so) recipe for my delicious, and relatively nutritious, Liquid Armor Coffee!!  As I mentioned previously, this is my modified take on the over-hyped BulletProof ® coffee that has Paleo enthusiasts, cross fitters, and even just us regular folks who love a tasty cup of joe, going crazy and jumping on the buttered/oiled coffee bandwagon.

So, in case you haven’t come across the heavily promoted (and in my opinion, overpriced) recipe for this coffee that will, metaphorically, protect you from being pumped full of encapsulated explosives…here’s the scoop. Basically, you need to buy the coffee that that the BulletProof® head honcho endorses. It’s around $20 for a 12 oz bag because it’s organic and low in mytotoxins, which supposedly will make you feel better than any coffee you’ve ever had. Don’t get me wrong, I’m all about paying extra for healthy foods if it’s going to make a significant difference, but to be honest, the coffee I buy for $6 to $8 at Trader Joe’s tastes great and makes me feel pretty darn good, and who’s to say what level of mytotoxins is in your average cup of coffee, particularly if you buy organic. That said, I will at least give credit to the Bulletproof site for mentioning tips to finding the highest performance coffee in your city if you don’t want to pay for the stuff they market on their site.

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Can you tell I love this place? haha

Anyway, the special, pricey beans are part of the deal…another ingredient you “need” is a special MCT oil (Medium Chain Triglycerides…just scientific jargon for healthy fats) that is supposedly 6x stronger than coconut oil.  Well, at $30 for a 32 oz bottle, it’s also about 6 times more expensive than the organic, deliciously flavorful coconut oil I get at old reliable Trader Joe’s. Coconut oil is loaded with health benefits all on its own, …so I personally don’t think it’s worth the upgrade.

And lastly, the original recipe calls for 1-2 tablespoons grass-fed, unsalted butter or ghee. I’ve tried my Liquid Armor using both options (unsalted butter & ghee) and I didn’t care for it. I prefer mine with straight up coconut oil, but you’re welcome to experiment and find what you like.

Now for the big reveal…my Liquid Armor Coffee Recipe!

What you’ll need:

1-2 Tablespoons organic coconut oil (can use 1 Tbsp coconut oil & 1 Tbsp unsalted butter or ghee, but I prefer just coconut oil)
8 oz freshly brewed coffee (use filtered water and, ideally a French Press, but I usually just use a regular drip coffee pot and mine tastes delicious)
Blender (I use NutriBullet)

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I always use this coconut oil, and this is one of my favorites of Trader Joe’s coffee.

The instructions are very simple:

1. Brew coffee and add to blender (yes, while hot)
2. Plop in coconut oil (and, if you would like to try it, unsalted butter or ghee)*

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Steps 1 + 2…. I know what you’re thinking…Oil? In my coffee??? But what about my milk? creamer? How will I get it the right caramel-y color??

3. Blend 20-30 seconds until frothy.
Just a tip that with the NutriBullet, sometimes the cap feels stuck after you turn it over. I think it’s a combo of heat and pressure buildup while blending. I find that turning the blender over (lid facing up) and letting it set for 30    seconds or so before opening usually does the trick!

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It will turn a lovely, creamy caramel color…and check out that foam!! 🙂 ❤

4. Pour into your favorite mug/to-go cup and enjoy an awesome tasting cup of coffee with latte-like foam that will make you feel satisfied, focused, and energized 🙂

And there you have it!

Trust me, I was skeptical myself…but now that I’ve made it, I’m hooked. It’s so delicious, natural, and satisfying, but you’ll never know unless you try it. Don’t worry, you can always go back to using the Almond Milk Creamer you just made from my recipe, but this offers a decadent and healthy variation 😉  *You can also add in some cinnamon, nutmeg, and/or sugar (I like brown or coconut sugar), but try it first as is because it’s so yummy, you probably won’t even want to mess with it.

So what are you waiting for? Grab your blender, give it a whirl, and let me know what you think!

Ciao for now,

-E

Homemade, Raw Almond Milk Creamer

Time for another recipe! I know I promised I’d let you in on my Liquid Armor coffee concoction…and I will…but first, I wanted to share with you my latest discovery/creation: Almond Milk Coffee Creamer.  It’s so easy to make, and it’s 100% natural…no added chemicals, preservatives, or processed sweeteners. Plus, I find that the store-bought almond milk in my coffee never turns it the right color. I like mine to be a deliciously smooth caramel color. So after stumbling on a few recipes online for homemade almond milk, I decided to tweak it a bit to make a more concentrated, creamier…um…creamer!

What you’ll need:

  • 1 cup raw almonds (preferably organic), soaked in water 6-10 hours and rinsed well

  • 1-2 cups filtered water (for blending)*

  • High-powered blender (I used a NutriBullet)

  • Nut milk bag (<- click to go to eBay link where I ordered mine. You could also use a fine strainer or cheese cloth, but I highly recommend getting a nut milk bag…They’re inexpensive and work great!)

*As an aside, you could use this same recipe and make regular almond milk (rather than creamer)…just increase the water to 3-4 cups.

Instructions

  • Measure almonds into a bowl and add enough water so that the almonds are completely submerged. Let soak 6-10 hours.

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These just finished soaking…left them on the counter for 8 hours with the bowl covered in plastic wrap.

  • After the almonds have soaked, drain the water, rinse with purified water, and drain again.

  • Combine soaked, rinsed almonds & 1-2 cups filtered water (less water = more concentrated, creamier almond milk) into a high-powered blender. Again, I used a NutriBullet and, to clarify, I used the “extractor blade” (pictured below …because you are essentially “extracting” the milk from the almonds…as opposed to the other “milling” blade typically used for milling grains, grinding fresh herbs and chopping nuts. (again, I used NutriBullet)

    nutribullet blade

    NutriBullet “Extractor” Blade

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  • Blend until very smooth and creamy.
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Isn’t this awesome!?! It’s like magic 🙂

  • Position the nut milk bag over a large bowl or container (I like using a square one so I can easily pour from that to another container to keep in the fridge as my creamer), then pour the blender contents into the bag to strain.

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    This is the gloriously creamy Almond Milk that will come out of the bag 🙂

  • Squeeze the bag well, until only dry/damp almond pulp remains in the bag. (You can keep the the leftover almond pulp in a container for another recipe…like Paleo Banana Fritter Bites!!)

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Leftover almond meal from the nut milk bag! I use it as is to make my Banana Fritter Bites…one batch makes me about 3 servings of the fritters!

Transfer the almond milk to a sealed container (I used a rinsed out Coffeemate container that my roommate had, but anything you can pour from will work), and store in the fridge for up to a week.

coffee creamer container

And there you have it! The stuff is delicious and nutritious 🙂  I haven’t tried adding anything to the creamer yet, but I’d imagine you could play around with adding things like cocoa powder, cinnamon, nutmeg, etc. If any of you make it and try some variations, please feel free to share!

Ciao for now!

-E