This recipe is my new favourite breakfast! It came together after experimenting with Dave Asprey's Bulletproof Coffee, which is great and extremely delicious but a bit too high in caffeine for me. However, I absolutely fell in love with MCT oil after reading Dave's book (The Bulletproof Diet) and trying it for myself.
MCT stands for "medium chain triglycerides", and these little guys are quite special. They are immediately absorbed through the gut into the body without digestion or energy expenditure and go straight to the brain and the body as extremely high-quality energy. This is unique because conventional research tells us that fats are a difficult energy source for the body and, when eaten, have a tendency to be absorbed into adipose cells and stored as body fat when in the presence of insulin. But new research shows that MCT oil doesn't work this way. It moves directly to the liver where it is converted to ketones and then circulated in blood as a form of energy in a very similar way to carbohydrates. It is an immediate, wonderful source of energy for the brain and the body. In real life, what I find this translates into is a feeling of energetic concentration that lasts me all the way through to lunch. It's incredible.
Research on MCT oil is also finding lots of other brilliant health benefits (www.bulletproofexec.com):
Dave Asprey also uses organic, grass-fed butter in his Bulletproof Coffee recipe. Oh, butter, the demonised fat! And while it is true that non-organic, non-grass fed butter probably is pretty bad for us, that's simply because it's butter turned bad. Research on butter--or butyric acid, the form of fat in butter--has, in fact, shown it to have some incredible health properties (Whole Health Source):
And now to talk about matcha! Matcha is a form of Japanese green tea that is made by growing tea plants under shade to increase chlorophyll, steaming the leaves immediately after early harvesting to prevent oxidation and capture them at their peak, drying them, grinding them to a powder, and then--leaves and all--mixing with water. Standard green tea, on the other hand, does not go through such a rigourous, health-boosting process. It is grown in the sun, harvested, dried, and then steeped in hot water. Steeping leaves to make tea produces a drink with at least 10-20x less beneficial antioxidants and phytonutrients than consuming the entire leaf in its ground form as with matcha, some forms of which cannot be extracted at all through the steeping process. (Breakaway Matcha) A study in 2003 also found that matcha contains 137x more of the EGCG compound than standard brewed green tea. (Weiss, D and Anderton, CR) EGCG is the catechin phytonutrient that research has shown produces a wide range of health benefits from weight loss to cardiovascular health. (Wolfram, S; Nagato, T et al)
This is why I was so excited about the idea of creating a "bulletproof" recipe combining MCT oil, butter, and matcha. You just have to try it to believe it. Feel free to double the MCT oil and butter if you find that 1.5 teaspoons of each is working for you. (In fact, Dave Asprey's original Bulletproof recipe calls for 1-2 tablespoons of each.) I also sometimes use ghee (clarified butter) instead of standard butter, which you should do if you are lactose intolerant or want to 100% avoid the "dairy" properties of butter. To make the latte, you can also use a blender, electric frothing wand, or hand whisk with this recipe (I use a Vitamix blender). It's also extremely important to ensure that the water temperature does not exceed 175 degrees F/80 degrees C. I cannot highlight this enough. The tea will taste horrible and lose some of its beneficial properties. That's why I use the 1:2 cold water-boiling water technique described in the recipe, but you can also use a cooler 1:1 temperature if you prefer.
Alternatively, you can create a raw vegan version of this recipe by using 1 tablespoon coconut oil, certified raw matcha powder, and 105 degree F/40 degree C warm water. It'll be just a tasty.