Who said you have to give up the things you love to be healthy? You just gotta turn them clean is what I always say. I love a cuppa just as much as most busy entrepreneurs – I know what’s it’s like, when you’re working hard on a project or launch and you just need a little something to keep you going. And what about just the pure enjoyment and taste of a coffee every now and again? I totally get it, that’s why I wanted to share with you my favourite way to enjoy a clean coffee. Enjoy warm or cold!
This recipe is: Gluten-free (GF), Wheat-free (WF), Dairy-free (DF), refined Sugar-free (SF), Plant-based/Vegan (PB), Vegetarian (V)
| Prep Time | 5-10 minutes |
| Cook Time | 0 |
| Passive Time | 0 |
| Servings |
servings
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- ¼ cup` Cashew Nuts (or any nut of choice)
- ½ cup Organic Coffee concentrate (see Recipe Notes below)
- ¼ cup Coconut Cream / Milk
- 1 tbsp Coconut Oil (warmed/melted)
- ½ cup Spring Water
- 1 tsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
- ½ tsp Vanilla Extract
Ingredients
Optional:
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- First grind nuts/seeds together using the grinder attachment on your blender (for smoother end consistency). *A coffee grinder can be used to grind nuts/seeds.
- Blend nuts/seeds and water together until smooth. Optional - strain through a nut milk bag or cheesecloth to remove bits/create smoother consistency.
- Add the rest of the ingredients and blend again.
- If making a warm/hot Coffee - warm on low heat in a stainless steel pot
- If making a cold/iced Coffee, serve in a glass with ice blocks or blend with ice to make a Smoothie.
- Boil ground coffee in a stainless steel or ceramic pot for 5-20 minutes, depending on your preference of strength/taste. and strain using a nut milk bag or cheese cloth once cooled down. I make a large batch and keep in the fridge for quick ease of use.
Clean Eating Tips to remember:
*Coffee can be contaminated with pesticides and other chemicals we need to avoid which is why choosing organic coffee is important. Also be aware that decaf coffee, even if it is organic, has to undergo processing which exposes it to chemicals in order to de-caffeinate the coffee! Best to avoid decaf.
*Commercial dairy milk is produced in a way that can contribute to The Toxic Fat Effect (Module 2 - content covered in the Masterclass slides/videos, live workshop videos and Video #3 - Milk of the 3 part video series '3 Secretly-'evil' ingredients hiding in your kitchen?'), therefore milk alternatives are a cleaner option. Especially if you can avoid store bought - which also can contain questionable stabilisers, thickeners and other additives which contribute to our Chemical Body Burden (Module 2) which also contributes to The Toxic Fat Effect.
* Milk alternatives include my favourite: Coconut Cream/Milk which can be made by blending water with dried organic preservative-free dried Coconut Flakes (grind dry 1st, before blending), or with fresh coconut meat.
* Other milk alternatives, made by blending ¼ cup ingredients (grind dry 1st, before blending) per 1 cup of water, include: Cashew Nuts, Almonds, Macadamia Nuts, Brasil Nuts, Hemp Seeds, Sunflower Seeds, Sesame Seeds or any other nut or seed you like! (See Video #3 - Milk for more alternatives)
* Sweetened coffee can still be enjoyed with natural sweeteners - see Video #2 - Sugars in Module 2. One of my favourite whole food sweeteners are dates. I keep a cup of dates soaking in water in a sealed jar in the fridge and blend it with my coffee in a blender to break up the dates and make my coffee frothy and creamy. You can also blend soaked dates with the water they have been soaking in to make date paste and use that instead.