17 Sep Fat coffee as breakfast option
Some of you already know, since May I’m following the paleo lifestyle.
One thing that I should have give up but haven’t because I love it too much is coffee!
In the morning when I wake up I really look forward to my first coffee.
Going for a healthy way of nutrition I read about fat-coffee or more often called “bulletproof coffee”. Coffee mixed with oil and butter? I was wondering why should you do that? Imagining a gross fatty brown liquid.
Still I was questioning: What is the benefit of this coffee?
Why do so many people swear by it?
The recipe for bulletproof coffee from Dave Asprey was inspired by the Tibetan yak butter tea. He recommends upgraded coffee + grass-fed butter + brain octane oil (coconut oil works too).
The theory behind is that 50 to 60 percent of your daily calories should be provided by healthy fats.
The fat coffee is supposed to kick you into ketosis (state at which the body has an extremely high fat-burning rate) much faster than you could get there on your own. When you are following a paleo lifestyle that already happens because you are only eating a small amount of carbohydrates. Besides that there are the stimulant benefits of the caffeine and diterpines in coffee.
Dave Asprey says that our bodies are starving for healthy fats. Instead of eating your usual toast or cereals in the morning which will raise your insulin and lead to fat-storing processes you should drink the healthy fat coffee and you will feel full of energy.
recipe: how to make a fat coffee…
After having all this information I wanted to give it a try.
- 1 cup of organic coffee (free of pesticides and fungal spores)
- 1-2 tablespoons of organic coconut oil (my favourite is the one from „Dr. Goerg“)
- 1 tablespoon grass-fed butter (I use Kerrygold; unsalted!)
- optional: 1/4 tablespoon vanilla and a little bit of stevia
preparation / instructions:
- freshly grind the coffee and brew it as you like (I use an aeropress).
- add the grass-fed butter and the organic coconut oil.
- Then mixed it up for 30 seconds with any kind of blender or food processor until it obtains a creamy consistence, with a bright foamy layer on top.
Even if I like this coffee it is not a regular option for breakfast for me because I like to eat something „real“ in the morning but once in a while, when my fridge is more than empty it rescues me for a couple of hours.
All I can say is, give it a try. It tastes better than expected as long as you use good ingredients.
What do you think about this coffee variation? Is it something you would call a breakfast?