My “morning coffee” #1 (caffeine free)
1 tablespoon maca
1 tablespoon collagen
1 teaspoon dark strap molasses
1 teaspoon cinnamon
3/4 cup warm to hot water
1/4 cup home made brazil nut milk (or any other nut milk or coconut milk.)
Put all ingredients in a glass mason jar add warm water to melt everything down. Then add homemade brazil nut milk or coconut milk that has been warmed to keep coffee ingredients hot. Put top on and twist tightly. Shake to make frothy and take with you. This is a recipe for making something quick and on the go.
My “morning coffee” #2 (caffeine free)
1 cup homemade brazil nut milk (or any other nut milk or coconut milk.)
1 teaspoon He Sho Wu
1 teaspoon pine pollen
1 teaspoon maca
1 organic medjool date
1 teaspoon cinnamon
1 tablespoon coconut butter
1 tablespoon Sun Potion’s Tocos
1 tablespoon grass fed ghee
Put milk into your Vitamix or blender first. I do this because all of your powders will stick to the bottom or sides of blender if there isn’t a liquid in there first. Then add all of your ingredients, including the “star” of my coffee, the medjool date! These add the best flavor, kind of a caramel note. Blend all ingredients together on high for about a minute. Maybe even a bit more, as you want to make sure the fat from the ghee and coconut butter are well integrated, as well as the medjool date. Then pour mixture into a small pan on the stove and heat at a low temperature. Pour into a mug and enjoy on a lazy morning. So nourishing and comforting.
On a side note regarding preparing herbs and spices (I feel this way in preparing all food). I heat “my coffee” on low to make sure the spices and herbs are not losing any of their benefits from cooking at a high heat, which could create a chemical reaction and you can lose the integrity of the spice or herb. Make sure to use wooden spoons to stir any preparations as well. When using herbs and spices don’t sprinkle from the dispenser into a steaming pot, the steam may enter the spice container and degrade it over time. Shake the spices into your hand, away from the steam, before adding to any dish. If you can avoid using aluminum or copper pans for preparing herbs, I would suggest doing so. Both metals are detrimental to the quality of the herbs. The metal in aluminum pans may be released in unsafe amounts into the preparation during cooking and can be quite toxic. Copper may destroy the vitamin C content of certain foods. Through my readings I have come across many suggestions on using glass, ceramic, stainless steel and iron pots for herbal preparations. Every person has their own preference, and you will find pros and cons for each. Experiment and see what works best for you.