Here are some recipe ideas for you to try, with the first one being the butter coffee recipe.
Butter Coffee Recipe
12 oz. water
2 ½ tablespoons coffee powder
2 tablespoons coconut or MCT oil
2 tablespoons grass-fed, unsalted
butter or ghee
1. Prepare 1 cup (8-12 oz.) of coffee using filtered water, just off the boil, with 2½ heaping tablespoons of freshly ground coffee powder.
2. Add 2 tablespoons of coconut or MCT oil to the hot coffee.
3. Add 2 tablespoons of grass-fed, unsalted butter or ghee and mix.
4. Mix it all in a blender for a few seconds and whizz until it is frothy and reaches a consistency of your choice
2 tablespoons grass-fed butter or
½ cup grass-fed milk
2 tablespoons coffee powder
Ice cubes made from distilled water
1. Place the milk and butter in a microwavable cup and place in a preheated oven at 340 degrees Fahrenheit for a few minutes.
2. Add some hot water to the coffee powder and allow it to stand for a few minutes.
3. Place a strainer over the cup containing the milk-and-butter mixture and mix in the coffee.
4. Mix well and add the ice cubes.
5. You can also place it in a blender to make it cool instantly.
6. If there are no ice cubes, then place the cup in the fridge and allow it to cool completely.
7. Serve cold.
2 free-range eggs
2 green onions
2 tablespoons MCT oil
2 tablespoons organic milk
Sea salt to taste
1. Cut the green onions into small pieces.
2. Place the oil and onions in a pan and stir over low heat for not more than 2 minutes.
3. Break the eggs into a bowl and add the salt.
4. Whisk them until well combined.
5. Add the milk and mix it for a further
6. Add the egg mixture to the pan and scramble it over low heat.
7. You can serve as is or with a sprinkling of cinnamon powder on top.
Mixed Vegetable Salad
½ cup green onion, finely chopped
1 small pumpkin
1 small cucumber
1 small carrot
1 small cup beans
1 teaspoon apple cider vinegar
1 teaspoon MCT oil
Sea salt to taste
1. Chop all the vegetables into small pieces or into fine juliennes according to taste.
2. Place the onions in a pan and add the oil.
3. Allow to soften over low heat before adding the other vegetables.
4. Add the vinegar and salt and mix until well combined.
5. Cook until all vegetables are semisoft before serving hot.
Lamb and Herbs
1 cup grass-fed lamb pieces
¼ teaspoon ginger, chopped
¼ teaspoon garlic, chopped
5 teaspoons mixed herbs (Indian,
¼ teaspoon paprika powder
Sea salt to taste
1 tablespoon lime juice
Fresh mint to sprinkle on top
1. Make the rub by mixing together the ginger, garlic, herb mix, paprika, and salt.
2. Add it to a bowl and squeeze in the lime juice.
3. Add the lamb, give it a good rub and let it rest overnight.
4. Place it in a hot pan and cover.
5. The lamb must cook completely and not remain raw.
6. Let it cool for around an hour and then cut it into serving portions.
7. Serve with a sprinkling of fresh mint on top.
1 ripe banana
2 tablespoons corn starch
Grass-fed butter to grease
½ cup almond flour
¼ cup nuts (pistachios and grapes)
1/3 cup fresh fruits (plums and dates)
¼ cup seeds (pumpkin and
¼ cup vanilla flavor protein powder
1. Mash the bananas using the back of a fork.
2. Add the almond flour and corn starch and give it a good mix.
3. Add the nuts, fresh fruits, seeds and vanilla flavor protein powder and mix well.
4. Grease the baking dish with a little grass-fed butter and add the mix.
5. Preheat the oven to 300 degrees Fahrenheit and bake for 30-40 minutes.
6. Remove, allow to cool, cut into squares, and wrap with aluminum foil to keep fresh.
7. You can eat them anytime and anywhere.