"bulletproof" chaga coffee
I’m not much of a coffee drinker. I’m a sensitive sally when it comes to caffeine, a few sips of coffee and I’m shakin’ like a leaf. One day I sceptically tried butter coffee (… butter? in ma coffee?) and suddenly I didn’t get the jitters and didn’t poop my pants (or “evacuate my bowels”, in nutritionist speak). I felt energized from the caffeine but without the crash. Talk about a game changer!
There is much debate out there as to whether coffee is good or bad for you. Too much of anything is a bad thing and in this over stimulated world, the last thing our nervous systems need is more stimulation. I think of coffee more like a treat than a staple. That being said, I do teach a 7am yoga class and there’s nothing like some caffeine to give me a little boost in the morning.
This is more of a superfood coffee because it’s full of healthy fats to slow down the absorption of the caffeine (no poopy pants or jitters) and it has a serving of chaga mushrooms.
Chaga is a fungus that can be found right here in Ontario. Once you see it growing on a tree, usually birch, the tree has already slowly started to die (it should live at least 7 more years). The mushroom starts to take the nutrients from the tree, making the mushroom extremely nutrient dense. I know there’s a joke in there somewhere about a fun guy, but I’ll spare ya!
Chaga is rich in antioxidants, and is known for it’s immune strengthening properties. It’s anti-inflammatory, making it good for just about everything, in particular digestion, because it stimulates the production of bile (oh hey liver!). Chaga is also an adaptogen, meaning it adapts to what your body needs, making it beneficial for stress. And who isn’t stressed, amirite?! Due to these many benefits, chaga can be considered an overall tonic for the body, especially if consumed daily. I’ve also read some accounts of people using chaga for cancer prevention, as well as cancer treatment. It really is a magic mushroom!
“Bulletproof” Chaga Coffee
- 1 tbsp organic ground coffee beans
- 1 tbsp chaga mushrooms
- 1 tbsp ghee
- 1 tbsp coconut oil
- optional: pinch of cinnamon
Boil about 1 litre of water on the stove. Place the coffee and chaga in a french press, pour over the boiling water and let it steep for 20 minutes. Add the oil and ghee to your blender, plus the steeped chaga coffee and blend it up, just a few seconds is all you need. The key here is blending the fat in, don’t just stir it with a spoon, it won’t be the same! Top with a pinch of cinnamon and enjoy.