This is where I share my recipes for healthy snacks and meals!


Gelatin is one of the most underrated foods available to us. It is a source of bio-available anti-inflammatory amino acids such as proline and glycine. The amino acids contained within gelatin can help to counteract the inflammatory amino acids found in muscle meats such as cysteine and methionine. Just restricting or balancing these amino acids gives the exact same benefits of caloric restriction, without having to starve yourself!

I learned about this recipe through Josh Rubin of EastWestHealing. There are variations of it but I found that his was the best.

  1. Mix 1/2 cup Great Lakes Gelatin (orange can) with 1 cup Pristine Hydro water in bowl and wait 10-15 minutes
  2. Pour 1 1/2 cups sugar (I use C&H brand) into a pot on the stove
  3. Pour Santa Cruz organic juice over it. I like the cherry flavor but experiment with different flavors. The raspberry-lemon was pretty good. Add just enough to make the sugar like wet sand.
4. Turn the heat on medium and stir until the sugar is completely dissolved

5. Add the bloomed gelatin to the hot liquid mixture
6. Squeeze a whole lemon in and add 1 teaspoon of vanilla extract

7. Stir well and wait about 30 minutes for all of it to dissolve. Keep on low to medium heat

8. Use droppers to transfer into molds of choice or just pour into a coconut oil lubed Pyrex and cube it up. I use these BPA-free bear molds

9. Let them sit on the counter overnight. It may be possible to expeditite the process in cooler temperatures but I just practice patience and let them sit overnight! 



Why do they stick together? 

If they did, you messed up! Did you use orange juice? I told you to use lemon juice! That makes a huge difference. Try again!

Does it have to be the orange can of Great Lakes gelatin?


How long do they last?

The reason for adding the lemon juice is for natural citric acid which preserves them at room temperature for 2-3 days. They can be stored in cooler temperatures (like the fridge) if you want them to last longer. 

Do I need to use gummy molds?

No! If you don't have kids and/or are lazy, just buy "rectangle silicone molds" and cut them up after they harden into delicious gummy slices!




With all of the psycho-drama about anti-nutrients and confusion about what we're allowed to eat, many people have gotten caught in the trap of intermittent fasting. People are so confused about what to eat that they decide to eat nothing at all! This is extremely detrimental to your adrenal, liver and thyroid health. It will lower your body temperature and pulse over time which sets you up to develop every disease because your system is weaker. 

This is a recipe that works for my body. If you want to make it with sprouted flour from an heirloom grain instead of wheat, go for it. I do not buy into the gluten-free hype. Just like the sugar-free industry, entire brands are built around gluten-free and usually they taste really bad. This pancake recipe is delicious and nutritionally substantial.

This is how I make them. Serves two.

1. Find a medium-large Pyrex glass bowl and pour in 3/4 cup of King Arthur's all-purpose organic flour and 1 tbsp of Bob's Red Mill baking powder. 


2. Add 1-2 tbsp of grassfed colostrum and pine pollen powder.

3. Pour in 1 cup of grassfed milk (raw or pasteurized) and crack in 1 pastured whole egg. 
4. Vigorously mix with a whisk or better, use an electric whisker. 
5. Use a wooden ladel to lift the mixture into a GreenPan on the stove that is coated with coconut oil. You can use other cookware like ceramic or glass but it will be a lot harder to clean! Take shilajit and don't sweat the small stuff!

6. While you're making the pancakes on the stovetop, keep the oven on the lowest setting with 1-2 plates in there. This will keep the pancakes warm while you eat them and make it easier to melt the butter.
7. Eat with a bamboo fork and knife, not silver (nickel) ware. Enjoy your carbs, animal protein and saturated fat! 

* 1 cup whole milk, warmed 

* 1 Tablespoon active dry yeast

* 1/4 cup granulated sugar

* 2 large eggs

* 6 Tablespoons butter, melted 

* 1 teaspoon pure vanilla extract

* 4 cups all-purpose flour 

* 1/2 teaspoon salt

* 2 quarts coconut oil 


Pour warm milk into a bowl, sprinkle in yeast and 1 tablespoon of the sugar. Stir and let sit for 5 minutes. 

Add the remaining sugar, butter, eggs, vanilla, and 2 cups of the flour. Mix lightly. After combined, add in the remaining 2 cups of flour and mix. Dough should be sticky and soft. 

Form the dough into a ball and knead for a few minutes. Place the dough into an oiled bowl. Cover the bowl with a damp towel and let sit for 1 1/2 hours in a warm environment. 

Once the dough has risen, knead lightly to release air bubbles. Roll the dough out to 1/2 inch thick. Using a donut cutter, cut 10-12 donuts. Place on baking mats and cover with damp towel, and let sit for 10-15 minutes. 

Prepare glaze in medium bowl. Use low- medium heat to melt the sugar, cream, and vanilla. 

Fill large pot with 2 quarts of coconut oil. Medium heat works best. 

I recommend testing a few donut holes to ensure the oil is at the perfect temperature. The donuts should drop down completely in the oil, and then rise up after 15-20 seconds. The outside should be light brown and crisp and the inside cooked through. 

Add 1-2 donuts in at a time once the temperature is right, cooking them around 45 seconds on each side. Once they are fried, place on cooling rack. 

Place warm donuts in the glaze, covering them completely. Place back onto the cooling rack.