Make Cold Brew Coffee At Home (you will never go back!)

Cold-Brew Coffee Recipe

I’m going to get straight to the point here.

I. Love. Coffee.

As a nutritionist, I can tell you that your craving for afternoon coffee has everything to do with adrenal dysfunction or blood sugar…

But I’m not going to get into that today, because the reality is, on a warm summer day in Seattle, there is nothing better than sipping a super smooth, rich, icy cup of cold brew coffee.

Cold brew coffee is stupid easy to make in any case, but this method blows all others out of the water.

Concerned about caffeine? Here’s a great resource for you.

Let’s get to it.

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cold Brew coffee concentrate

WHAT YOU NEED

• 9oz. coffee beans (choose your favorite roast), ground course

• 3.5 cups (28oz.) filtered water, room temperature

• 2-quart French press, or 2-quart measuring cup

• Cheese cloth, old (clean) T-shirt, or nut-milk bag (skip this if using a French press)

• Himalayan or Celtic Sea salt (optional)

INSTRUCTIONS

1. In the French press or measuring cup, place the ground coffee beans. Gently add the filtered water, ensuring all grounds are immersed, let sit for 10 minutes.

2. Gently stir the grounds to re-wet them. Cover and let sit at room temperature for 24 hours.

3. If using a French press, press and pour into a glass container with a tight-fitting lid. If not using a French press, filter through cheese cloth, T-shirt, or nut milk bag, and store in a glass container with a tight-fitting lid.

4. To serve, dilute 1:1, water to concentrate (or pour over ice). Add cream or sugar, if that's how you dig it, and enjoy pure bliss!

This concentrate can be stored in the refrigerator for up to 7 days.

did you make this recipe?

Share your experience in the comments!

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Easy Weeknight Recipe: Mediterranean Superfood Bowl

Easy Healthy Vegan Recipe

This recipe is my favorite in terms of versatility and nutrient density. It’s the perfect healthy recipe for easy summer evenings.

The ingredients can be switched up easily without risking flavor components and can easily adapt to your nutritional needs. The romesco is plant-based on its own, so there’s no need to adapt if you eat vegan.

While the fresh vegetable component does not make this a freezer-friendly meal, the sauce does freeze well. In fact, we eat these often in my home, so I typically will double or triple the recipe for romesco and freeze it in individual portions.

One batch of sauce, greens, & grain, makes 4 bowls. Top to your tummy’s content to make the tastiest healthy recipe!

Want to know how to choose the best quality ingredients for this recipe? This is the best resource for understanding food labels.

Let’s get to the recipe!

Mediterranean superfood bowls - plant-based and vegan-friendly

FOR THE SAUCE:

• 16oz JAR ROASTED RED PEPPERS (OR ROAST YOUR OWN!)

• 1 CLOVE GARLIC, PEELED

• ½ TSP SEA SALT (MORE TO TASTE)

• JUICE OF 1 LEMON (ABOUT ¼ CUP)

• ½ CUP EXTRA VIRGIN, COLD-PRESSED OLIVE OIL

• ½ CUP WHOLE, RAW ALMONDS

FOR THE BOWLS:

2 CUPS LOOSELY PACKED, CHOPPED (PICK ONE):

• DANDELION

• ARUGULA

• SPINACH

• BABY KALE

½ CUP UNCOOKED GRAIN (PICK ONE) (omit, if you’re grain-free):

• QUINOA

• WILD RICE

• FARRO

PICK 1-2 FATS/PROTEINS:

• OLIVES (KALAMATA, GREEN, BLACK)

• RAW PUMPKIN SEEDS, LIGHTLY TOASTED

• CRUMBLED FETA CHEESE

• QUALITY HUMMUS (OR CHICKPEAS!)

• AVOCADO

PICK 2-3 (OR 4 OR 5) HERBS/VEG/OTHER TOPPINGS:

• HEIRLOOM DICED TOMATOES

• DICED CUCUMBER

• MICROGREENS

• SLICED RADISHES

• ARTICHOKE HEARTS

• PEPPERONCINI

• CHOPPED CAULIFLOWER

• THINLY SLICED RED ONION

• SLICED GREEN ONIONS

• FRESH CILANTRO/ITALIAN PARSLEY/BASIL, CHOPPED

• LEMON JUICE

• EXTRA VIRGIN OLIVE OIL

• SALT & PEPPER

• SLICED JALAPEÑOS

1. Cook the grain you selected according to package directions (unless omitting). Allow to cool to room temperature.

2. Place all sauce ingredients in a blender or food processor fitted with a chopping blade. Blend/process on high speed until desired consistency (I prefer it a tad on the “chunky” side).

3. Prepare the greens and other toppings. There is no hard & fast rule to this – go with your favorite textures & flavors! I prefer my ingredients to be more finely chopped, giving it a “chopped salad” mouth feel, but you may enjoy a chunkier texture.

4. Divide the greens, grains, sauce, then your toppings, among 4 separate bowls. Enjoy right away, or store in airtight glass containers. Will last 4-5 days in the refrigerator, depending on ingredient freshness.

did you make this recipe?

How’d it go? Share your thoughts in the comments!

NUTRITION SERVICES

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• One-Time Assessment

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Easy Weeknight Recipe: Healthy Curry, Kale, and cauliflower Soup

Easy Healthy Recipe for Weeknight Dinner

THIS SOUP…

This soup is my favorite.

It is soul-warming, nutrient-dense, SO easy, & freezer-friendly.

It is a staple in our home, for exactly those reasons. It can also be easily altered to whole-food-plant-based, if needed.

Make it your own! I love to top it with plain, full fat, grass-fed yogurt, micro greens, avocado, or my personal favorite: GOAT CHEESE (yum!). It would also be delicious with a variety of other vegetables, like parsnips, peas, or some pearl onions.

Curried Kale & Riced Cauliflower Soup

What You Need:

• 4 CUPS RICED, UNCOOKED CAULIFLOWER*

• 3 TBSP YELLOW CURRY SEASONING

• 1 TSP GARLIC POWDER

• ½ TSP CUMIN

• ½ TSP PAPRIKA

• HIMALAYAN SEA SALT & FRESH GROUND BLACK PEPPER TO TASTE

• 2-3 TBSP COLD PRESSED AVOCADO OR EXTRA VIRGIN COCONUT OIL

• 1 SMALL RED ONION, CHOPPED

• 1 TSP MINCED GARLIC

• 8 CURLY OR TUSCAN KALE LEAVES, STEMS REMOVED, & LEAVES CHOPPED

• 2 CUPS CHOPPED CARROTS

• 4 CUPS BROTH (I LIKE TO USE CHICKEN BONE BROTH)

• 1-14OZ CAN OF FULL FAT COCONUT MILK (avoid using coconut “beverage”)

• ½ TSP RED PEPPER FLAKES

*  If you can’t find riced cauliflower, or prefer to make your own, it’s very easy. This recipe takes about 1 large head of cauliflower (organic). Remove the leaves, and trim the dry part of the stem, cut into large chunks. Using a large food processor with the shredder attachment, process all of the cauliflower, including stems.

INSTRUCTIONS

1. Heat a large pot or enameled Dutch oven over medium heat. Once heated, add 2 TBSP of avocado or coconut oil.

2. Add the riced cauliflower, curry seasoning, garlic powder, cumin, paprika, salt, and black pepper. Sauté until cauliflower just begins to soften.

3. Add the remaining oil if additional cooking fat is needed, then add the onion and minced garlic, sauté until onion begins to soften.

4. Increase heat to high, and add the kale, carrots, broth, coconut milk, and chili flakes. Bring to a boil.

5. Once boiling, reduce heat to medium-low, and let simmer for 20 minutes.

6. Enjoy with your favorite toppings! Or allow to cool, then freeze in single serving portions for enjoying later.

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make this recipe?

Leave a comment to tell me how it went!

NUTRITION SERVICES

• Private Coaching

• Functional Lab Testing

• Online Courses

• One-Time Assessment

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