Fountain of Youth Protein Shake

Inflammation is at the root of all chronic diseases. By reducing our consumption of processed, artificial and inflammatory foods we can reduce our risk for developing numerous chronic diseases such heart disease, arthritis and Alzheimer’s. One way to reduce inflammation is by balancing out your omega-6 to omega-3 ratio. We can do this buy:

  1. Switching from conventional meat and animal products, to grass-fed, grass-finished ones

  2. Choosing healthier fats like avocado, avocado oil, extra virgin olive oil and coconut oil instead of vegetable or peanut oils.

  3. Consuming wild caught fatty fish like salmon 2-3 times per week

  4. Incorporating flax, chia and hemp seeds into your diet

Now a food doesn’t have to have omega-3’s to be considered “anti-inflammatory”. Plenty of foods such as blueberries, broccoli, spinach and bone broth fight inflammation. Green tea, herbs and spices like garlic, turmeric and ginger can help as well.

I’m always looking for ways to reduce inflammation so I can live until I’m 105. I’m also always trying to do so in a way that is easy and delicious. This protein shake packs a punch with bone broth protein concentrate and Sunfoods Golden Milk Powder. This powder is made with:

  • Turmeric and black pepper to balance inflammation in the body.

  • Maca, which helps to balance hormones and provides natural energy

  • Goji berry which provides antioxidants that eliminate free radicals

  • Boswell is which helps support immune function

  • Cardamom and ginger to help with digestion

  • Cinnamon which helps stabilize blood sugar and makes it delicious

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Fountain of Youth Protein Shake

Ingredients:

  • 1 scoop Ancient Nutrition Vanilla Bone Broth Concentrate

  • 1 tsp Sunfoods Golden Milk powder

  • 1/3 small zucchini

  • 1/2 cup unsweetened coconut milk beverage

  • 1/2 tsp chia seeds

  • 1 tsp Bulletproof Brain Octane Oil (optional)

  • 6-8 ice cubes

Directions:

  1. Place all ingredients in a blender and blend on high for 30-60 seconds

  2. Pour into glass and sprinkle a dash of cinnamon on top

Instant Pot Bone Broth

If you guys follow me on Instagram, you know I’m ALWAYS raving about bone broth. That’s because it’s one of the best things to consume to improve joint health, boost the immune system, treat leaky gut, overcome food intolerances / allergies and improve overall health. Bone broth is high in minerals such as magnesium, calcium, phosphorus, silicon and sulfur. It is also high in glucosamine and chondroitin sulfate which are associated with reducing inflammation and joint pain. Bone broth is high in collagen which can also help maintain healthy skin.

Okay so great! We know it’s good for you but how the heck do you make it?! I’ve receive a ton of questions via social media on how I make my bone broth so I figured I would blog about it AND make a video. So whether you are a visual learner or prefer to just read a recipe, here you go!

Instant Pot Bone Broth

Ingredients:

  • 2 lb beef, neck & knuckle bones (can also use chicken, pork or fish bones-USE HIGH QUALITY BONES, ideally GRASS-FED, GRASS-FINISHED. I got mine from Hudson & Charles)

  • 1 tub of chopped mirepoix from Trader Joe’s (or 1/3 C of each: celery, carrots, onions)

  • 4-5 garlic cloves, peeled

  • 2 T organic, unpasteurized apple cider vinegar (I like Braggs)

  • 2 t pink himalayan salt

  • 1-2 t black pepper

  • 1 tsp crushed bay leaves (or 3-4 whole leaves)

  • 4-5 quarts filtered water (fill up to max fill line)

Directions:

  1. Plug in instant pot and click “soup” button. Using arrows, increase time to 230 minutes.

  2. Place bones into pot (it’s ok if the bones are frozen) and then add the mirepoix, apple cider vinegar, garlic, salt, pepper and bay leaves.

  3. Pour in filtered water until it reaches the max fill line. Stir.

  4. Secure the lid and let cook for 230 minutes.

  5. When the time is up, slowly and carefully shift the pressure value to the left or right to SLOWLY release some pressure. DO NOT look over the valve or put your hand over it as it could easily burn you. Be very careful and let the steam out slowly.

  6. When you no longer see or hear steam escaping, it is safe to open. Remove lid.

  7. Place a colander (with very fine holes) in large pot. Using a towel, dish rag or oven mits, pour the contents through the colander allowing all the liquid to pool in the pot.

  8. Discard the contents of the colander. (Thick beef bones can be saved to make a second batch of broth. Note: This second batch will be less flavorful and not contain nearly as many nutrients. It will likely not gel either as there will not be much collagen).

  9. Let cool for 30 minutes and divide into glass jars (You can also place a few ice cubes in the broth - it’s likely extremely concentrated so this little bit of ice shouldn’t do much to the flavor).

  10. Once the broth has cooled, transfer to fridge.

  11. Broth should keep 3-4 days in the fridge. To extend life, store in the freezer.

  12. Once cool, a layer of fat will form at the top of the jar. This fat is nutrient dense and great for cooking or baking. Skim the top and save for later use. (Fat can also be discarded).

  13. The broth will (hopefully) form a gel once it has cooled. This is a good thing! This means a lot of collagen was pulled from the bones! To consume, heat broth up on the stovetop and gel will turn into a liquid.

  14. I recommend having a cup a day! A cup a day keeps the doctor away!

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