Have you tried Bulletproof Coffee yet? "Buttered coffee" has become an everyday staple in my life and I love it (Thanks for the intro, Dad!). I'm relieved that the "low-fat lifestyle" of the 80's and 90's has turned out to be an erroneous and outdated trend. FAT is not only IN, it's also great for you!! Hooray!!! Here's why grass-fed butter is the newest, oldest superfood:

Grass-fed butter is higher than grain-fed butter in omega-3 fatty acids, CLA, beta-carotene, vitamin A, vitamin K, vitamin D, vitamin E, and antioxidants. You can actually see the difference in the butter: grass-fed butter is a sunny yellow color, while grain-fed/factory-farmed butter is almost white. The lack of color is a sign that the butter is coming from sick, nutrient-depleted cows.

Grass-fed butter is high in butyrate, a short-chain fatty acid. Studies show that butyrate can both prevent and decrease inflammation in humans. In rodents, studies have shown butyrate to protect against mental illness, improve body composition, increase metabolism, and improve gut health.

Butter is nutrient-dense. A single tablespoon of butter contains:
- 500 IU vitamin A
- More carotenes than carrots
- High amounts of vitamin K2, vitamin D, and vitamin E

So what is Bulletproof Coffee and how do you make it? Created by Dave Asprey, Bulletproof Coffee consists of "upgraded" single-origin black coffee, blended (BLENDED IS KEY!) with grass-fed butter or ghee and "Brain Octane" oil -- a coconut oil with 18x more concentrated caprylic fatty acids than regular coconut oil.

Seem like too much work? Now you can have someone else blend up a buttered coffee for you at the brand-new, first-ever Bulletproof Coffee Shop in Santa Monica. Here's a peek inside:

Choose from a fairly extensive menu of "fattened" coffee, tea and other hot and cold Bulletproof beverages.

The staff blending away.

Get educated on the Bulletproof Diet while you sip your drink.

Ready to convert to the Bulletproof lifestyle? You can pick up anything you need at the cafe, to get started at home. Coffee has never been fattier!! Yum! Yum! xx

Bulletproof Coffee Shop is located at:

3110 Main St., Santa Monica, CA, 90405

It feels as though it has taken me lifetimes to come up with a fabulous matzo treat recipe. I finally think I have a winner. This was a hit with my family and I have to admit I have a bit of an addiction to it now. I always strive to make things a little less junky and higher quality than what you can find at even a high-end store. I ended up going back to one of my old staples - butter and maple syrup, as the base of my almond praline. Lightly baking the matzo really makes for a perfect crunch. Add on some good dark chocolate and sea salt and I'm hooked!

Ingredients:

4 Sheets of Matzo (I used gluten-free)

3/4 Cup Maple Syrup

1/2 (1 stick) butter

1/2 Cup Sliced Almonds

1 Teaspoon of Vanilla

1 - 3.5 Oz. Bar of Dark Chocolate (I like 70% so it's not too sweet)

1 Tablespoon Sea Salt

Preheat oven to 250 degrees. Cover a baking sheet with parchment paper. Lay the four sheets of matzo out on the paper. Don't worry if it breaks, We'll be breaking it up later anyway. Place in the oven for 10 minutes, until a light golden brown, and then put aside.

Place butter, maple syrup and a pinch of salt in a saucepan on medium-low heat. Allow to melt, stirring occasionally as to not let it burn.

Bring mixture to a gentle boil, stirring more and more. Allow it to simmer and thicken for 5 minutes, stirring almost constantly.

Add vanilla and almonds. Allow to bubble and simmer for another 5 minutes. Lower heat as needed. Stir almost constantly so it never burns. Remove from heat. Allow to cool for 5 - 10 minutes. Once it cools slightly, it will have a nice caramel consistency.

Distribute the praline evenly to each of the four crackers. Spread it out GENTLY to cover the majority of the matzo surface. Allow to set for at least ten minutes. Even better if you can stick it in the fridge.

Break your chocolate bar into large pieces and place in a small saucepan on low heat, stirring constantly, until it is melted. Using a spoon, drizzle the chocolate over all of the matzo. Do this however you like, making your own modern art. Once you have all of the chocolate on the matzo. Place immediately in the fridge. Cool for 10 minutes.

Remove from fridge. Sprinkle sea salt evenly over the matzo. Use as much or as little salt to your personal taste. Place back in the fridge and chill until the chocolate has hardened completely (at least 1 hour).