Posts Tagged ‘low glycemic’

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It’s time to show you my latest in superfood creations: My Off the Hook Superfood Ghee Ice Cream which features some ancient foods to help you succeed at your allergy free high nutrition living so that you can make your health and fitness goals come true!

You’ll notice in the title that I did not say ‘Dairy Free.’ Keep an open mind as I explain. I’m about to introduce to you  something that is neither vegan, nor raw. Okay, it’s an all out cooked animal product.

I know, I know… you’re thinking “Christian…my bro… I’m into adding in more raw plant foods into my life, not more cooked animal foods. You must be trippin.’ ”

IMG_0232

Let me explain. I’m into balance, not labeling myself (but I am into labels on food products and I am for labeling of GMOs!); I love adding in the very best from every tradition. I’m into the cleansing aspects of hardcore raw vegan approaches, but several years (yep, I was a raw vegan for that long) of avoiding animal products just starts to feel bad. The body aches for what it needs.

According to a several thousand year old vegetarian/mostly vegetarian tradition practiced by billions of people called Ayurveda, this cooked animal fat is considered life itself. Whoa! It’s called Ghee. And it’s what the Ayurvedic doctor ordered.

For all the people who aren’t ready to try ghee, I won’t be pushy. I’m going to give you strategic and tasty options to make this ice cream a vegan/dairy free one, but I also invite (gently persuade) you to try an amazing ingredient which is the only milk product I regularly ‘do’ at this time (or maybe will ever do because all other forms of dairy except this one give me a mucus reaction): Ghee.

Freshly made ghee in glass

Ghee is the traditional Ayurvedic clarified butter. It’s pure butter oil with nearly 100% of the casein, lactose, milk solids and water removed. It’s made from organic grass-fed cow butter. Butter is 80% oil, 20% milk. Ghee is 100% oil, 0% milk. It’s pure essential fats – like coconut oil or cacao butter, but it’s an animal product and is high in CLA (Conjugated linoleic acids), a category of fatty acids that has been shown to have anticancer properties, strengthen immune function, and help the human body healthfully burn fat and healthfully reduce body fat deposits.

And yet it’s not raw. Ghee is made by cooking butter just above 200*F to coax the milk solids to separate off, leaving the pure butter oil. This process gives ghee a most enjoyable butterscotch flavor (before artificial flavors, butterscotch flavor was literally made from scorching butter, or ‘butter-scorch’.)

So why is ghee so fabulously healthy even though it is cooked? Well it’s just like coconut oil, which is highly resistant to oxidation from heat. Perhaps you have heard that coconut oil is consider the healthiest oil with which to cook. Well, I put coconut oil in 2nd place. Ghee is the most healthful to cook with and has an even higher smoking temperature. It’s healthy saturated fat content protects it from oxidation during heat. But, like all oils, ghee should be kept in glass, away from plastic and away from direct sunlight and be used as fresh as possible for the most health benefits.

I recommend Ancient Organics Ghee. These guys rock, are local to me (as is the farm they get their butter from), and obey the Ayurvedic details when they make the ghee (like only making it during the full or waxing moons.)

 

My Off the Hook Superfood Ghee Ice Cream Recipe tastes like vanilla butterscotch carmel with a hint of foresty goodness from all the adrenal-restoring tonic herbs in it.

Feel free to double this recipe.

 

Blend in blender on medium-high for at least 1 minute until very warm (so that the fats emulsify):

2 1/2 tablespoon ghee (or warm coconut oil or melted cacao butter, but ghee will give it the best ice cream flavor and texture without the ice cream allergens)

1 1/2 tablespoon non-GMO lecithin powder

1/2 can (7 oz) BPA-free canned full-fat organic coconut milk (Native Forest Organic Classic Coconut Milk is great)

1 free-range organic egg yolk or additional 1 teaspoon non-GNO lecithin powder (if you choose egg yolk, you are deciding for yourself how to handle raw egg yolk so use your very best judgement)

 

Then add and blend on high for 20 seconds:

2 tablespoons non-GMO glycerin (this is really low glycemic amazing stuff!) or sweetener of choice (honey, etc.)

1 1/2 tablespoons spring water

1 teaspoon Maca Bliss

1 teaspoon Goji Joy

1 teaspoon LEVITY Red Asparagus Root Extract Powder

1/2 teaspoon Prepared He Shou Wu extract powder

1/2 teaspoon ground vanilla bean

1/4 teaspoon KAL stevia extract powder (use less if you are sensitive to stevia, use a touch more if you love stevia!)

1/8 – 1/4 teaspoon sea salt, to taste

OPTIONAL: 1 teaspoon Longevity Spirulina (best tasting spirulina!)

Pour into an ice cream maker, or into a bowl to set for a few hours in the freezer. Scoop into a small serving bowl and drizzle with Edible Goddess Chocolate Gold (best chocolate sauce ever!) or my very low glycemic butterscotch-caramel sauce:

 

Butterscotch-Caramel Sauce Recipe

Stir until smooth in a small bowl using a small silicon spatula. Feel free to double or triple recipe:

1 tablespoon non-GMO glycerin (the zero-glycemic option) or any wholesome liquid sweetener of choice

1/2 teaspoon ghee or warm coconut oil

1/2 teaspoon LEVITY Red Asparagus Root Extract Powder

1 pinch KAL stevia extract powder, to taste

 

P.S. Check out my other ice cream recipes:

UnCoffee Ice Creme Sundae Drizzled in Raw Chocolate Sauce (Rich in Tonic Herbs, Low-glycemic, Mostly Raw)

Vanilla Malt & Chocolate Butterscotch Swirl Gelato Fudgsicles Recipe (Raw, Ovo Vegan, Low Glycemic)

 

Dig in!

Christian

Thank you to all who supported my Longevity in a Bottle crowdfunding campaign which succesfully closed on Saturday August 11th, 2012. I will be launching our website ASAP: http://LongevityPower.com.

In the mean time, enjoy my crowdfunding video and funding project description:

 

When I was 15, I lost 50 excess pounds in 6 months by biking every weekend, eating fewer of my favorite sourdough baguettes, and introducing a handful of key superfoods into my life.

I learned at a young age that a few small actions done well can have profound results for my health and wellness. I wanted everyone to experience this firsthand!

Fast forward to 2006 (age 21). With the help of my friends I created the WildBar (http://WildBar.info), the first organic, raw, superfood-infused meal replacement bar. Tens of thousands of people like you loved its taste and bliss-enducing potency.

Today (I’m 27) I need your help with my next product launch: Longevity in a Bottle, created by my fresh company Longevity Power Inc.

Longevity in a Bottle is the first synergistic blend of humanity’s greatest 58 organic superfood and herbal extracts that for thousands of years have promoted vitality, immunity, and long-lasting energy.

Many of these herbs built your ancestor’s DNA which led to you!

Nowhere in history have these herbs been combined in one place so that you can take full advantage of the immortal traditions of Chinese medicine, Ayurvedic herbalism, Pacific coastal and island medicinal traditions, European folk herbalism, and North and South American shamanism.

And no time in history has humanity desperately needed access to the health and vigor that our ancestor’s once knew, than now! All ingredients in Longevity in a Bottle are adaptogens which promote vitality and immunity by nourishing the body’s ability to adapt to toxic and stressful environments, something we can all relate to.

We acquire and blend our elite quality ingredients while setting the organic and green standard in the wellness industry. Longevity in a Bottle is a vegan product freshly sealed in completely recyclebable amber glass bottles with metal caps, and contains no fillers or flowing agents, and is comprised only of 58 of the world’s greatest organic, wild, non-GMO and pesticide-free superfoods and herbs including extracts of:

LONGEVITY AND CELLULAR REVITALIZATION:

American and Panax Ginseng;

Pine pollen;

Shilajit;

Eucommia bark;

Rehmannia root;

Goji berry;

Mucuna;

Noni;

Red sage root;

Jujube fruit;

Amla berry;

IMMUNE SYSTEM ENHANCEMENT:

Reishi mushroom fruitbody, spores and mycelium;

Wildrafted Chaga mushroom fruitbody and mycelium;

Agaricus blazei fruitbody and mycelium;

Turkey Tail fruitbody and mycelium;

Maitake fruitbody and mycelium;

and 20 other rare medicinal mushrooms;

Mangosteen rind;

Pau d’arco bark;

PEAK MENTAL AND ATHLETIC PERFORMANCE AND LIBIDO ENHANCEMENT:

Rhodiola;

Maca root juice;

Eleuthero root;

Cistanche;

Ashwagandha;

FOR ADAPTATION AND STRESS REDUCTION:

Gynostemma leaf;

He Shou Wu;

Holy Basil;

Red Asparagus root;

Polygalaroot;

Schisandra berry;

Morinda root;

White Atractylodes;

and more!

Longevity in a Bottle in 3 sizes:

Small size bottle: 20 grams; 4 full servings

Medium size bottle: 75 grams; 15 full servings

Large size bottle: 300 grams; 60 full servings

 

The 2 teaspoon full serving (beginners start with a 1/2 teaspoon and gradually increase over a month) of this rich brown powder stirred into water, shaken into a nut milk, or blended into a smoothie (imparts a coffee-like flavor) once a day is all it takes to accelerate your health results that lead to positive transformation. I know you love to accelerate your health results and the way you feel every single day!

Longevity in a Bottle is the culmination of my ten years work in the organic food world. Listen closely, as I need YOUR help right now to get Longevity in a Bottle manufactured, labeled and sent directly to your body.

Pre-order your Longevity in a Bottle through my RocketHub project site. This is not an investment or charity. It is an exchange: funds from fans for rewards from me. It’s an All & More funding mechanism: if I don’t reach my financial goal I get to keep what I raise. But if I do reah my goal, I get access to RocketHub’s exciting opportunities.

If you help me surpass my goal of raising $56,800 (fingers crossed!), the additional funds will go to launching Longevity in a Bottle’s hot sister product:Immortal Aphrosidiac.

UPDATED TENTATIVE TIMELINE:

-August: RocketHub campaign ends; ingredients ordered; label designing starts.

-September: Label designing complete, online pre-launch campaign commenced.

-October: Longevity in a Bottle manufactured; rewards shipped to contributors; company launched.

The Bigger Picture: The immediate embrace of this business makes me believe that people are ready to uplevel their health and enjoy a richer life where they have more energy to pursue their passions and more happiness in their heart to live a life of love with their friends and family.

Seeing people of every age light up when they take my products, and transform from rags to riches with regard to their health and quality of life, makes me feel like I am doing my part to make life that much better… and to me, THAT is success!

 

To your greatest health,

Christian Bates

Founder, Longevity Power Inc.


Presenting: My UnCoffee Ice Creme Sundae…drizzled in raw chocolate sauce! This outrageous dessert will nourish your soul’s desire for both nutty coffee-like richness and herbal medicine. Here at ChristianBates.com I combine the satisfying world of gourmet delicacy with the healing world of tonic herbs, superfoods, and wild foods.

Sundae Sundae Sundae!

RECIPE:

1 cup tonic herb tea

1 cup organic pecans, soaked

1/2 cup soaked and spouted black wild rice (soak in spring water for a day, rinsing a couple times)

2 large eggs, de-shelled (Vegans: Use a few dashes of non-GMO soy lecithin and a dash of olive oil instead)

4 Brazil nuts, soaked

1 teaspoon chia seed

Blend on high in a high-speed blender for 45 seconds. Strain through 3 nut mylk bags (1 inside the other to create a 3 layered bag) into a bowl. Pour back into a clean blender and add:

3 tablespoons Dandy Blend (herbal, gluten-free coffee flavoring powder)

2 tablespoons birch xylitol

1 tablespoon cold pressed olive oil

1/4 teaspoon stevia extract powder (KAL and NOW brands have a great non-bitter flavor). Use a dash more to taste.

Few pinches sea salt

Blend well. Pour into a bowl and place in freezer for several hours or pour into an ice cream maker if you have one. Serve in rounded scoops, sprinkle with blue green flakes, vanilla bean powder, and drizzle with warm my low-glycemic chocolate sauce:

LOW-GLY CHOCOLATE SAUCE RECIPE

1/4 cup birch xylitol

1/4 cup raw cacao powder

3 tablespoons tonic herb tea or spring water

1 teaspoon olive oil

1 teaspoon raw almond butter

1 pinch stevia extract powder

Blend in a blender on medium-low for 5 – 10 minutes or until all the xylitol crystals are dissolved. Pour into jar or bowl and warm in low-temperature oven for a few minutes before serving on ice creme.

Note that my Low-Gly Chocolate Sauce recipe is proportionately high in birch xylitol. Be careful not to have too much at once or the xylitol will make your stomach uncomfortable. My other xylitol-sweetened recipes usually have a low, diluted amount of xylitol where it doesn’t pose this issue, but in this case – to replace typical sugar syrup content of all other chocolate sauce recipes – I used more of the very low glycemic birch xylitol.

My mission is to create recipes and formulae that combine rich flavors, ancient herbs, superfoods and wild foods, in a way that inspires people to take charge of their health and have total joy doing so. The latest pinicle of this mission is my book Superfood Beauty Elixirs. Please purchase a copy today so that you can join me in creating paradise on Earth and in your body one slurp at a time!

In my new video “High Fruit? Low Fruit? Or…?,” I share an insight regarding the latest Internet health debates on sweet fruit intake, high sugar/low sugar, raw food, wild food, and indigenous-style eating. I have found that you can have your ultra healthful cake and eat it too…with a little-known clever food preparation.

All ancient and modern cultures have fermented foods. They take sugar-containing foods (some foods that are  edible raw/unfermented and foods that are not truly edible until fermentation) and subject them to a fermentation process (wines, kefirs, yogurts, cheeses, beers, sauerkrauts, sourdough bread, etc.) to create a NEW food. This new food – or ferment – has gone through a biological medium (usually a symbiotic colony of lactobacilli (good bacteria) and yeasts (good fungi) that eats up the sugar and turns it into more probiotic bacteria, amino acids, B vitamins, and a huge amount of co-factor nutrients that do wonders for our health.

This is sprouted oats blended with kefir grains and spring water. This will ferment to create the base of a raw sourdough bread.

A ferment typically takes 36 hours to many months to finish depending on the ferment and thus it can do what our own intestines (which are also rich in good bacteria and yeasts) cannot because our digestive process should be 24 hours or less. For the hardcore raw food simplicity eaters who think that we can skip ferments, this is a big concept to accept.

We must also accept the fact that most agricultural food (from the farm and the garden) has undergone a multi-generational genetic change through selective breeding based on farmer’s preference, which typically makes a food bigger (less nutrient dense), sweeter (too much sugar than we need) and less bitter (not enough medicines, which act to nourish our body’s immune system, endocrine system, nervous system, etc.). On the flip side, we must also accept that a lot of wild

Master Cleanse Kefir from the book "Superfood Beauty Elixirs." (http://SuperfoodBeautyElixirs.com) Unlike the typical master cleanse lemonade which is loaded with maple sugar, this ultra-low-glycemic version is rich in coconut kefir's probiotics, B vitamins, amino acids and many co-factor nutrients.

food is often very small, not pleasantly sweet, and too high in bitters (too many alkloids can be toxic to consume strait).

Interestingly, fermentation can be a solution to rendering BOTH the agricultural foods and the highly medicinal wild foods into a more ideal food for us humans to consume: a ferment.

For example, agricultural fruits have too much sugar for most people to handle without spiking blood sugar. However, if we ferment fruits in a controlled manner we end up with a low-sugar beverage that is even more nutritious than the fruit itself. We also can take highly medicinal food and let a ferment break down some of the harsh alkaloids. Wild cruciferous (and to some extent domesticated cruciferous too like the common cabbages) have goitrogens (thyroid function suppressors), but upon fermenting them into a sauerkraut the goitrogens are broken down. The phytates (anti-nutrients that block our absorption of certain nutrients) in seeds can be broken down through sprouting (which is similar to fermentation in that you are activating an enzymatic process via soaking seeds in water) and fermenting when making seed mylk kefirs/yogurts.

Most fermented products available at your local health food store are NOT organic and are often adulterated with extra cane sugar and preservatives. Or in the case of many store-bought kombuchas,

the kombucha ferment is just not DONE yet, and thus a lot of sugar still remains to be eaten and turned into other nutrients. Organic unpasteurized sauerkrauts are easy to find, but all the other ferments are few and far between: raw kefirs, organic pure meads and ciders, organic pure vinegars (other than apple cider vinegar)…these varieties of ferments are not conveniently available for us high-quality seekers yet. Thus I hope my article and video inspire you to start making your own from scratch so that you can have a variety of ferments to add into your regimen. Do some research online and start making your own kefirs and other ferments in your own kitchen.

To learn how to make the most outrageous coconut water kefirs ever (along with many other top-notch superfood liquid recipes!) please ORDER my Superfood Beauty Elixirs book today!

Simple Raw Chocolate Hazel Nut Mylk Smoothie with vanilla bean powder sprinkles on top

Simple Raw Chocolate Hazel Nut Mylk Smoothie

Combine the deep satisfaction of light and creamy chocolaty hazel nut flavor with antioxidant-rich low-glycemic nourishing raw superfood ingredients, and you have my easy-to-make Raw Chocolate Hazel Nut Mylk Smoothie! Enjoy!

RECIPE: (makes 6 – 7 cups, or about 50 oz):

4 1/2 cups spring water

1 1/2 cups organic hazel nuts (Optional: soak then in water for a few hours first to germinate them)

Blend on high in a high-speed blender for about 45 seconds, then strain through nut mylk bags into a large bowl. Rinse your blender and add the “hazel nut mylk” back into the blender. Then add:

1 1/2 tablespoons organic raw cacao powder

1 1/2 tablespoons birch xylitol, honey or your favorite wholesome sweetener

1 teaspoon vanilla bean powder or vanilla bean liquid extract

1 1/2 teaspoons organic cold-pressed olive oil

1/4 teaspoon (or less if you are sensitive to the taste of stevia) organic stevia extract powder (NOW brand and Kal brand are the best tasting) If you like stevia, add an extra pinch to give it full sweetness.

1/4 teaspoon sea salt (Celtic sea salt is my favorite)

Blend on high for 20 seconds, then add:

2 cups spring water ice cubes

OPTIONAL:

1/4 teaspoon wild blue green algae

1/4 teaspoon medicinal mushrooms extract powders of choice (reishi, chaga, etc.)

1/4 teaspoon maca powder

Blend for ten seconds. Serve in your favorite large glass.

Do you like to make low-glycemic smoothies, packed with superfoods just like this one? Do you want to expand upon your ability to make delectable creamy blendies, different flavors each time, hit-the-spot delicious each time? Then my eBook Superfood Beauty Elixirs is just for you. CLICK HERE to read all about it: www.SuperfoodBeautyElixirs.com.

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