“Bulletproof” Superfood Mate
When my friend Emily said she was drinking “Bulletproof coffee” and feeling amazing lately, and that it involved adding pasture butter and coconut oil to her coffee, it sounded like something all the Paleo kids were probably doing and so I researched it and sure enough! Dave Asprey invented Bulletproof Coffee after being rejuvenated by a cup of yak butter tea in the freezing, high elevation mountains of Tibet. His recipe, mold-free coffee for sale and informative comment threads and forums can be found on his Bulletproof Executive site.
But damn it! It is spring. and I just stopped drinking coffee for the season – I just drink it in the fall and winter and that works for me. But I do enjoy green tea or Yerba Mate in the morning and decided to adapt this recipe to make bulletproof [Asprey’s TM] superfood mate. Now I’m hooked! And if the idea of putting butter and oil into your tea and coffee makes you want to gag, just keep reading.* Trust.
1 teabag of organic Yerba Mate (or green tea or 1-2.5 cups of premium organic coffee depending on desired yield)
1 tablespoon unsalted organic pasture (from grass fed cows) butter or ghee. (I was only able to find salted but am searching for Kerrygold brand locally)
1 tablespoon MCT oil or organic unrefined coconut oil
1 tablespoon organic raw cacao powder
1 tablespoon maca powder
1 teaspoon cinnamon powder
1 tablespoon organic raw honey (or more or less to taste)
1/4 teaspoon cardamom powder to taste (optional)
Dash cayenne pepper to taste (optional)
Once I had the ratios how I liked them, I made a paste with a bunch of honey, cacao. maca, cinnamon and cardamom to store in a small jar, so I could just add 1-2 tablespoons of the paste instead of individually adding those ingredients each day. Efficiency, baby!
- Boil water (or brew coffee if using).
- In a quart mason jar, add the Yerba Mate (or green tea) and pour boiling water (or just your coffee) to fill about 3/4 full, about 2.5 cups (so it doesn’t splatter when you blend it later) and steep 5-10 minutes.
- After steeping (or right away if just using coffee) remove the teabag and add the remaining ingredients and blend for about a minute with an immersion blender until the top gets a little foamy. This really needs to be blended. Stirring with a spoon will make you sad and frustrated, as you force yourself to choke down a gritty drink topped by an oil slick.**
This will yield 2 coffee mugs full if sharing. Adjust amounts accordingly.
This drink is SO delicious, satisfying, creamy and amazing! And of course full of antioxidants, minerals, enzymes and vitamins from your raw superfoods. I have read that while Yerba Mate has many antioxidant benefits and is stimulating (it DOES have caffeine but doesn’t make you jittery like coffee) you probably shouldn’t drink it by the liter or scalding hot. Read more about mate here.
*Embrace the good fat! Yes, even saturated fat. If you are lactose intolerant, you may still be able to enjoy full fat pasture butter or ghee (clarified butter) as it has little lactose in it and not the addictive opioid casein found in cheese. Good fats are essential and will actually make you leaner if used properly.
**Alternatively, if you don’t have an immersion blender (again, why is this? ;)) you can blend in a regular blender but make sure you pour hot water in the blender first to warm it up as they can sometimes break when you pour boiling water straight into the glass if cold.