Trending: Beneficial Buttered Coffee
This blog is evolving.
As my interest in growing food never tires, so does my regard for beneficial nourishment.
Organic and GMO-free, raw, home-grown, or locally sourced, cruelty-free,
vegetarian, mindful eating. It’s a process. There are always new trends to try,
new things to learn, and copious mistakes to be made.
I’m kind of done for now
with fruit-veggie smoothies and even to some extent green juice. Green juice is
still on the menu, just not every day, and as the weather cools, and new trends
heat up, I find new cold-weather nourishment to try. Cold juice on a cold
morning makes my tummy feel leaden.
I have for many years
been a big, big fan of po cha (cha suma) – Tibetan butter tea. It’s an acquired
taste, but I love-love-love it. It’s filling and warming on a cold day, and
gives me sustaining energy that plain tea doesn’t. So, at first, buttered
coffee was not unorthodox to me.
Buttered coffee is one
of those trends that hot right now. Also called bulletproof coffee and paleo
coffee, buttered coffee is a simple, satisfying blend of good-quality roast,
grass-fed butter, and coconut oil. I add a few grains of demerara sugar too. I don’t
add more than a tablespoon of butter to my morning cup. Some disciples add two.
The thing about buttered coffee, past the trendiness, is that you don’t need to buy the trademark Bulletproof products. No way. Just no way. Unless you’re sick rich, you can steer clear of this:
Dave Asprey is getting abundantly
wealthy on that, and good for him. As long as his motive is pure, I send him beautiful
dharma. But the principle is simple and affordable for us working-class folks –
brew your brew, place it in a blender, add butter and coconut oil, and blend
until frothy. Drink. It’s super yummy, very satisfying, provides beneficial
fats, and quells the appetite.
This is your breakfast, nothing else. No banana, no oatmeal, no yogurt. On an empty stomach, enjoy your buttered coffee. Let it work its way through you without interference.
I’ve been doing this for
a week now, and have noticed a few hard-to-ignore changes. My energy level, in spite
of my chronic anemia, is up. My appetite, usually ravenous between 9 a.m. and
noon, is down. I have to watch the fats for the rest of the day, though. I
still eat lots of organic extra virgin olive oil (California Olive Ranch is my
brand) but stay away from other saturated fats.
Buttered coffee is all
good, but it does ramp up your fat intake. So you have to adjust. By my
calculations, if you don’t ease up on the fats for the rest of the day, while
drinking a cup of buttered coffee every morning, you stand to gain 10 to 30
pounds in a year. Not beneficial.
In the morning, my wonderful
husband always makes my coffee. I ask him for black now. I add the hot coffee
to my smoothie blender, add 1 tablespoon of Kerry Gold butter (the butter you
use MUST be grass fed), read why…
…and Kerry Gold is
readily available at Whole Foods and even area supermarkets - then I add a dab of coconut
oil, and a few grains of demerara. I’m weaning myself off the sugar now.
The Nutribullet gets
turned on, my husband covers his ears and growls, and in 20 or so seconds, the
buttered coffee is ready.
I have a feeling I’ll be
drinking buttered coffee even after it’s named to The New York Times’ ‘Meh’
list, which it probably will soon. And you know how much I love my The New York
Times.
Here’s my recipe:
Basic, Beneficial
Buttered Coffee:
1 cup of hot, brewed,
great-quality, organic, fair-trade coffee
1 tablespoon of grass
fed, unsalted butter
1 teaspoon of
cold-pressed, extra virgin coconut oil
Blend all in your
smoothie blender, being sure that the lid is screwed on tight.
Pour into your cup, wrap your hands around its buttery warmth, and drink.
Groovy.
xoxoxo
