menu ⁰⁰¹

• 12 oz of coffee brewed from the highest quality beans available
• 1 Tbsp grass-fed butter or ghee - 1 Tbsp MCT Oil (start w/ 1 tsp & work your way up to a full Tbsp)
• optional adds: vanilla, ceylon cinnamon, prebiotic fiber, collagen protein / grass-fed whey protein (these last two will take you out of a fasted state in the morning)

• add all ingredients to a blender
• blend for 30 seconds & enjoy :)

Grass-fed butter supercharges your body with quality fats, vitamins, CLA, & butyric acid. MCT oil allows your body to easily form ketones to power your cells. Starting your day with a frothy butter coffee stabilizes your hunger levels for the rest of the day.

• ginger root
• 1 cup filtered water

• break ginger into large chunks leaving the skin on
• slice off any funky bits & chop - wash ginger well
• add to blender w/ water
• blend for 30-45 seconds until well processed
• strain through a mesh strainer
• enjoy w/ fresh lemon & save the ginger pulp to make tea :)

• 1 part of cilantro or 1/2 cilantro & 1/2 parsley
• 1 part basil
• Garlic to taste, go heavy if you want
• Healthy amount of za’atar, (pref a sesame heavy mix, if not add more)
• 1 part fruity olive oil (picual if avail)
• 1.5 parts apple cider vinegar
• Fresh lemon juice
• Parmesan (or nutritional yeast) enough to get desired consistency - High quality salt to taste
• Optional: ají amarillo, serrano, habanero (fruity notes work well here to round off the sharp notes)
• Taste the mixture, adjust ingredients as necessary and start incorporating the parmesan/ nutritional yeast, until you reach your desired consistency.
• Enjoy over roasted veg, grass-fed steak, or whatever you desire

• Start off by rough chopping the garlic and parsley/cilantro, add those in to your mortar & pestle or food processor along with the za’atar, salt, the option- al ají/chili plus a squeeze of lemon to temper the garlic’s bite and get pound- ing or processing.
• After that’s all incorporated, add half of your vinegar to the mix and leave that to repose while you rough chop some basil and add that in.
• Mix it together for a while, then start drizzling in the olive oil bit by bit so that it emulsifies nicely.

• 2 lbs salmon
• 1 cup tamari
• 3 tablespoons butter
• 1/3 cup honey
• 2 teaspoons turmeric
• 4 cloves garlic
• 3 inch chunk ginger
• 1 dash black pepper

• Chop the garlic and ginger
• Cut the salmon into 1 inch strips
• Put a pan on medium heat
• Melt the butter
• Add the ginger, garlic and pepper
• Cook these ingredients until aromatic
• Add tamari, turmeric, & honey
• Mix all of the ingredients together
• Let the sauce simmer for five minutes
• Taste the sauce, now is a good time for any last minute adjustments
• Turn the heat up to medium-high
• Add in the cut salmon strips skin down
• Set a timer for 11 minutes
• Flip salmon after 5 minutes
• Once the timer goes off, pull the salmon out from the cooking sauce & enjoy

• 3-4ish lbs grass-fed lamb leg or shoulder
• 1 large onion
• 8 cloves garlic
• 4 inch chunk ginger
• avocado oil
• whole spices: coriander, cumin, cloves, pepper, star anise, ceylon cinnamon, mustard seed, etc
• 1 tsp chipotle powder
• 3 Tbsp dried oregano
• fresh rosemary sprigs
• 2 Tbsp coarse sea salt
• 3 lemons - juiced
• 1/4 cup apple cider vinegar
• 2 cups filtered water

• preheat oven to 300F / ~150C
• bring lamb to temperature and chop into 2-3 inch chunks
• toast whole spices in a dry skillet until aromatic and grind
• mix lamb with 1/2 spice mix, chi- potle, oregano & salt
• slice onions & chop garlic / ginger - heat up a large oven-safe pot on medium-high & add avocado oil
• sear the lamb in phases allowing space between the chunks
• set lamb aside & bring heat down - add rosemary & onions to pot
• stir and cook down for 10min
• add chopped garlic / ginger
• cook until fragrant ~ 2ish min
• add to pot: lamb, water, lemon, vinegar spice mix & whatever herbs you want to get creative w/ flavors
• mix and bring to a simmer
• cover & throw it in the oven
• leave in for 2.5 hours
• meat should be falling apart :)

• 1.5 cup oats
• 1.5 cups of nuts (pecans/cashews/etc) 1 cup protein powder
• 1/2 cup chia seeds
• 1/3 cup sesame seeds
• 15 dates, chopped
• 4 big spoonfuls nut butter (~1.5 cups) 4.5 tbsps maple syrup
• 4.5 tbsps avocado oil
• 1.5 tbsp vanilla extract

• Pulse the oats, nuts, and salt in a food processor. I alternate the high and low settings
• Add the oats/nuts/salt to a medium or large mixing bowl with the rest of the ingredients
• Mix well
• Shape into golf-ball sized balls
• Makes about 25 orbs