It’s that time of year when food and drink are front and center. Indulgences, sugar, candy and booze can circumvent the best intentions of a holiday spread. But you can eat richly and enjoy the flavors of the season without going off the rails.
Dave Asprey of Bulletproof fame has a new cookbook that will keep you out of the stretchy pants part of your wardrobe if you rethink how, what and when to eat.
Asprey gives a primer ahead of the excellent recipes that offer some well-researched truths about food chemistry and rethinking preparation and timing. You will enjoy reading this cookbook.
Today in Santa Monica on Main Street, Asprey, a Silicon Valley investor and professional biohacker, signed copies of his latest book, Bulletproof The Cookbook, for fans of his take on the LCHF (low carb high fat) way to eat that runs counter to what so many people had been doing for years.
In The Bulletproof Diet, Dave Asprey turned conventional diet wisdom on its head, outlining the plan responsible for his 100-pound weight loss, which he came to by “biohacking” his body and optimizing every aspect of his health. The unconventional plan urges you to skip breakfast, stop counting calories, eat high levels of healthy saturated fat, work out less, sleep better, and add smart supplements. In doing so, Dave says you’ll gain energy, build lean muscle, and watch the pounds melt off―just as he and so many others have.
Unlike Atkins and Paleo, Asprey’s Bulletproof ethos is more hyper-focused on how you prepare food and what quality of fats you consume, as he also recommends nine servings of vegetables a day and promotes a day of protein fasting and intermittent fasting that has you running on MCT spiked grass-fed butter coffee until about 2 P.M, and then ceasing all food consumption by 8 PM. He goes into great detail analyzing the differences between these oft compared three LCHF diets.
Unlike most cookbooks, Dave gives you an easy-to-read primer about why his way is superior and gives you insight into food fads like kale and quinoa, and why their 15 minutes of fame has flaws to be aware of. In a nutshell, gluten, sugar, legumes, inferior oils and non-organic foods are to be avoided, along with using more stable storage materials in the kitchen like glass versus plastic containers or baggies. His prose is easy to digest and follow and gives lessons in some dietary common sense that sink in fast and make each graduation in his way of eating feel second nature.
He now has a nice Bulletproof Cafe in Santa Monica on Main Street where you can try out his beef chili, nutritious dense bone broths or “Get Some” ice cream. Dave is also the host of Bulletproof Radio, a nationally syndicated radio show and #1 ranked podcast with 10 million downloads, and he also serves as Chairman of the Silicon Valley Health Institute.
We asked what would be some recommended Bulletproof swaps for a traditional decadent holiday breakfast that people crave this time of year. Asprey recommended his “Get Some” ice cream (recipe below) and flan too.
Page 190, Bulletproof The Cookbook: Bulletproof “Get Some” Vanilla Ice Cream
- 4 large Pastured eggs
- 4 large Pastured egg yolks
- 1 teaspoon lab-tested mold-free vanilla powder (He sells VanillaMax, his Bulletproof sanctioned ingredient)
- 10 drops of Apple Cider Vinegar
- 7 tablespoons grass-fed unsalted butter
- 7 tablespoons coconut oil
- 3 tablespoons MCT, Brain Octane (Bulletproof) OR coconut oil
- 5 1/2 teaspoons xylitol or erythritol
- Up to 1/2 cup of water or ice (as needed)
In a blender combine all the ingredients except the water in a blender and blend until creamy. Add water or ice slowly and blend again. For a creamy consistency add water only until the mixture is the thickness of heavy cream. For an icier texture add more water.
Pour the mixture into an ice cream maker and process according to the manufacturer’s instructions.
Transfer to a quart container and place in the freezer until frozen, about 2 hours or overnight.
Page 193: Pumpkin Flan
Bulletproof Brain Octane oil (or MCT or coconut oil) for greasing the ramekins
- 3 cups coconut milk, well shaken
- 3 large pastured eggs
- 2 large pastured egg yolks
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon coarse sea salt
- 1/2 teaspoon lab-tested mold free vanilla powder (VanillaMax is a Bulletproof food item)
- 1 cup canned unsweetened pumpkin puree
- 1/3 cup high-quality ‘very dark’ maple syrup plus 2 tablespoons for serving
- 1/4 cup xylitol
Preheat oven to 350 degrees, Grease the insides of 8 ramekins with the MCT oil. Place the ramekins in a roasting pan large enough to hold them without touching. In a blender combine the coconut milk, whole eggs, yolks, cinnamon, ginger, sugar, salt, vanilla powder, pumpkin puree, 1/3 cup maple syrup and xylitol. Puree until smooth and pour about 1/3 cup into each greased ramekin.
Place the roasting pan on a pulled-out oven rack and, with a pitcher or measuring cup, add enough hot tap water to reach halfway up the sides of the ramekins. Cover the pan loosely with foil punctured with several small holes and bake until flan is set. 35-45 minutes.
Let cool in the water bath for 20 minutes then refrigerate for 2 hours. Serve the flan cold in the ramekins with a drizzle of maple syrup.
The first 60 pages are Dave’s precise commentary about how to rejig the timing of your eating patterns, the kinds of “go-to” staple ingredients you need in your kitchen, and reasons why you should omit white sugar and gluten. The recipes, of course, will feature. many of his Bulletproof ingredients he sells, but swaps are also included so you can get started right away.
These are delicious, filling meals and if you have thyroid issues or find yourself crashing too much and carrying too much weight, it’s worth your time to investigate.