Recipes

METABOLISM BOOSTING GUMMY BEARS

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, hydroxyproline and glycine. The amino acids contained within gelatin can help to counteract the inflammatory amino acids found in muscle meats such as cysteine, tryptophan and methionine. Simply balancing these amino acids with the "non-essential" amino acids gives the same benefits of caloric restriction, without having to starve ourselves!

  1. Mix 1/2 cup Saturee gelatin with 1 cup filtered (reverse osmosis) water in a bowl and wait 10-15 minutes for the gelatin to bloom
  2. Pour 1 1/2 cups refined white sugar (I use C&H) into a pot on the stove
  3. Pour Santa Cruz organic fruit juice over it. I like the raspberry lemon flavor. Add enough to make the sugar like wet sand.
4. Turn the heat on medium and stir until the sugar is completely dissolved.
[DO NOT OVERHEAT/BOIL IT! Your gummies will come out with a bad texture]
5. Add the bloomed gelatin to the warmed liquid mixture
6. Squeeze a whole lemon in (or use 100% organic lemon juice)

7. Stir well and wait about 10-15 minutes for all of it to dissolve. Keep on 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! 

 

GUMMY FAQ:

 

 

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 the fridge if you want them to last longer. 

Do I need to use gummy molds?

No! You can buy rectangle silicone molds and skip the dropper part.

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METABOLIC BREAKFAST PANCAKES

 


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 ladle to transfer the mixture into a ceramic pan on the stove that is coated with coconut oil or ghee. 

6. Eat with a bamboo fork and knife, not silver (nickel) ware. Enjoy your carbs, animal protein and saturated fat! 
LOW PUFA DOUGHNUTS (CREDIT TO MY WOMAN FOR THIS CREATION)

* 1 cup whole milk, warmed 

* 1 Tablespoon active dry yeast

* 1/4 cup granulated sugar

* 2 pastured organic 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.