It was one of those self-paced storefront places for square pegs & hoodlums.
There was always cheap ground coffee & lots of coffee-mate powder, so we’d show up, brew coffee & drink multiple pots of it until we were so disregulated that we could hardly walk.
Then we’d lie around on the floor laughing hysterically.
The teachers at that school were saints.
Later, I cut out all caffeine because I was pregnant. Or breastfeeding. For most of my twenties.
I love coffee. But there’s been this pattern:
I drink coffee. Work and life are stressful. I drink more coffee. It causes anxiety. My stress levels get out of control and then I quit.
For a while.
Then it starts again. My co-workers know this pattern well.
But I think I’m getting the hang of this whole moderation thing. I’ve been coffee-free for most of the past year. I started drinking green tea last July when I did my first 30 days on the Autoimmune Protocol (AIP). Previously I’d been sure I was not mature enough to drink green tea, but it turns out I actually am.
But when I got into MCT oil a month or so ago, I put coffee back in.
And then I bought some vanilla powder because I wanted to experiment with its purported health benefits in my ongoing quest for accessing peak experience through nutrition.
And then, since MCT oil & unsalted pastured butter in coffee is a total thing, I thought I’d better try that, too. Even though I’ve been dairy-free for way longer than I’ve been paleo.
And an eye of newt.
But not really.
I got a mini (regular old coffee cup size) press. Some really good coffee. And now I have a cup of coffee every morning, with 2 kinds of MCT oil & vanilla coconut cream. Sometimes with unsalted pastured butter.
I’m not convinced about the butter.
Having been a lactating mammal myself, I can really only get behind the notion of lactation on an impermanent basis.
But I’m going to give the butter a fair trial. And it the meantime it doesn’t hurt that I’ve found a source of pastured butter for my vegetarian teenager to put on her popcorn.
But I haven’t yet noticed that adding the butter to my coffee optimizes my day or my health in any way. The MCT oil is amazing, for sure. And I think I’m keen on the effects of the vanilla powder, too. The whipped coconut cream is primarily just fun, but I’m okay with that. Plus it’s a great vehicle for the vanilla.
My morning brew. June 2014 version.
Just to be totally clear, I didn’t make this stuff up. You can read all about bulletproof coffee here.
Whipped Vanilla Coconut Cream (AIP & WahlsPaleo+)
A paleo classic
- 1 tin full-fat coconut milk, refrigerated
- ¼ teaspoon vanilla powder
If you are on the Autoimmune Protocol or avoiding food additives, use an additive-free brand of coconut milk. The only one I know of is Natural Value. Other brands contain guar gum.
Scoop out the hard, white coconut cream from the top of the refrigerated tin into a bowl. (Use the remaining coconut water in a smoothie or pour it in your stock pot, if you’ve got bone broth going.)
Add the vanilla powder to the coconut cream.
Whip with an electric mixer until creamy.
Store in the refrigerator.
Wonderful on frozen blackberries. In smoothies. And in coffee! (If you’re on the Autoimmune Protocol, stick with the berries & smoothies.)