I love this vanilla powder! It makes all of my recipes taste delicious and I have peace of mind knowing there’s no added alcohol or other additives. Grateful for this company.
Been taking this product for a few months already and I absolutely love it, wanted to switch over to something more natural and no additives from big name companies and found this gem. Highly recommend! Love this blend
I have tried many different whey protein powders over the years and none compare to this one offered by Wild Foods. I have been a customer now for over five years.
You may find cheaper whey powders, but that is because they are mass produced and are not as natural as Wild Foods' products. The closest one I have found to this is a GNC product which is comparably priced, but still not produced by grass fed cattle.
Considering, taste, price, and production methods no other product I have found can compare to Wild Foods Whey Powder.
Love this powder, ordered several times and planning to keep using this product. It's helps with condition of my nails and joins the most. Thank you so much!!
This is the best matcha I have found, I love the taste and it’s not bitter. I look forward to my matcha latte everyday and I was so happy to find it sold by the case FINALLY so I don’t run out!!!
Got the elderberry version instead of the normal version. Not a huge difference in my eyes and still throwing it in my protein shakes! Great stuff as always from Wild :)
The super greens powder mix really helps my gut health. I mix it up with 8 ounces and take my daily vitamins with it and the taste is very pleasant. So glad I found this product!
I was skeptical if ordering the liquid version of the fish oil but it's been a pleasant surprise! The taste is mild and it goes down easy. Would order again.
I take this cause I'm an athlete and a singer/dancer and love feeling confident in my lung capacity so I take this stuff. I also had covid 2.5 years ago and I'm still working on keeping my lungs healthy.
Most people think hot chocoate or hot cocoa is supposed to be sweet. But that's not how the ancient Mayans used to drink it, and they invented the drink!
It was a savory, even bitter, beverage made from grinding up cocoa beans into a fine paste and then steeping in hot water.
Fortunately for us, we can add a dash of sweetener!
This recipe is nearly identical to our Wild Butter Brew Coffee recipe, but by using milk or water instead of coffee as the base (butter being optional), you end up with the drink recipe below.
A thing we often encourage here at Wild Foods is experimenting in the kitchen.
That means to look at a recipe as a "template" and not a "recipe."
We want you to look at a recipe, like the one below, and follow it as a rough guideline, making tweaks here and there and tasting and refining your final concoction.
Because you are a unique little snowflake (and I mean that with all sincerity), you have a different palate and preference for the foods you eat and drink.
You might like your drinks sweeter or not sweet at all. You might prefer iced over hot drinks (like I do). And so on.
The recipe below is our Wild Recipe Template take on traditional hot Cocoa/Drinking Chocolate
Step 1: Bring 10 Ounces Water To Near Boil In Small Pot
1 TBSP of Kerrygold Butter (or 2 tbsp, this stuff is the ticket)
Optional: 1 dash of Wild Vanilla Powder (Available here)
Optional: 1/2 TSP Organic cinnamon
Optional: 1/2-1 TSP Xylitol from maple (not corn)
Optional: Add a scoop of Wild Whey after step 3, after coffee has cooled, then shake lightly to combine. Avoid blending or adding Wild Whey to hot liquids as this can damage the beneficial immunoglobulins!
Brew coffee with preferred method (Brewing methods here)
Place hot coffee in a blender with 1-2 tbsp MCT oil, 1-2 tbsp pastured butter, 1-2 tsp of Wild Chocolate powder, a dash of Wild Vanilla powder and desired sweetener
Blend until frothy
If you prefer it hot, drink your beverage now. If not, proceed to next step.
Place Butter Brew in freezer to cool down for 3-5 minutes
Remove from freezer
Add ice and give it a shake
Enjoy!
Common errors making butter coffee:
Blending too aggressively. Blend/Pulse in short bursts.
Using coconut oil over MCT oil. Coconut oil leaves a coconuty aftertaste and doesn't have the same smooth consistency as MCT, which has trouble emulsifying.
Not using the best beans. Wild Coffee beans are fresh roasted, single-origin, fair trade and organic. They are ultra-premium and uber-fresh. Using quality coffee makes a HUGE difference in not only how your butter brew comes out, but also in how you'll feel after you drink it.
How To Put Butter in Your Espresso
Some tips for Butter Espresso:
Let the butter come to room temperature for a few minutes. If it's too cold, it won't completely blend and you'll end up with (delicious) chunks of butter in your espresso.
Blend for 30-60 seconds. Because there is such a small amount of liquid in espresso, it takes some time to fully blend the butter and form the emulsion.
Test the amount of butter. I've successfully used up to 2 tablespoons of butter in a double shot of espresso. However, I find that 1 TBSP is plenty. Test and find what you like.
Use unsalted pastured butter, like Kerrygold.
Optional ingredients you can add to make your own butter espresso concoctions:
But, if you are like us, you also watch your sugar and processed food intake.
And unfortunately for us both, chocolate is one of the most processed foods in the world.
Some of this processing is fine and is necessary because it makes raw cacao safe for us to consume. Of course, there are better and worse ways to process chocolate.
Beyond the cocoa in a chocolate bar, there are usually other ingredients added in to make a final chocolate product—sugar, soy lecithin, nuts, berries, seeds, fruit, spices, etc.—all of which vary in their quality and processing.
Where does the cocoa in that wrapper come from? Do you know? You should.
The fact is, the mass-produced chocolate on the market today is nearly always made from sick, mass-farmed cocoa trees and their cocoa pods.
The best cocoa grows in natural forest canopy, often at higher elevations. Cocoa is a fickle plant, similar to the coffee plant, and is not meant to be planted in a large mono-crop setup.
Furthermore, mass-produced cocoa, because the goal is usually speed and quantity, undergoes all kinds of chemical and mechanical processing methods as a means to produce the cocoa cheaper, in larger quantities and to cover up the bad flavors that come from sick, overly abused cocoa trees.
Simply put, most chocolate in a wrapper is bad for you.
(Opt for organic, fair trade, single-origin and small-batch dark chocolate bars when you do buy it in the store. There are many good brands out there.)
What if you could enjoy chocolate guilt-free?
What if you didn’t have to worry about the quality of the chocolate and whether the company added extra ingredients or used harsh processing techniques to make that chocolate?
The beautiful thing about homemade chocolate is you control exactly what goes into the final product. As long as you are buying premium (Wild) ingredients that are grown and processed the right way and limiting the amount of sweetener (and what kind) you use, you can indulge your chocolate craving guilt-free.
Let’s get to the recipes…
Below are three recipes for making homemade chocolate. You can adjust sweetener to your preferred taste.
Something to remember about homemade chocolate is it takes some practice to get just right. So be patient, taste as you go, and adjust as necessary.
Now get in the kitchen and embrace your inner chocolatier!
In saucepan heat Wild MCT, Cocoa Butter, Wild Chocolate and Sweetener on low heat and whisk until a smooth consistency. Taste mixture and adjust ingredients to your desired tastes.
Pour mixture onto large parchment lined baking sheet or dish. Aim for a thin layer.
Place in freezer for 1-2 hours.
Enjoy!
Remove and keep frozen or refrigerated.
*Optional ingredients you can experiment with: Nuts/Seeds, Sea Salt, Dried Fruit, Coconut flakes, Spices, Lemon/Orange zest, Cinnamon.
Homemade Nut Butter Cups
Ingredients:
Homemade Chocolate Bar Recipe or 1-1/2 cup Organic Semisweet Chocolate Chips
For Homemade Chocolate Recipe do this: In saucepan heat Wild MCT, Cocoa Butter, Wild Chocolate and Sweetener on low heat and whisk until a smooth consistency. Taste mixture and adjust ingredients to your desired tastes. b) For Chocolate Chip Method do this: Melt chocolate chips and milk using double boiler method and keep stirring into fully melted.
Pour chocolate mixture into molds to fill 1/3 full.
Place in freezer for 10 minutes.
Remove and spoon in 1/3 nut butter (you can whisk some nut butter with a bit of water or coconut milk to make it easier to work with + you can experiment with adding other flavors using this method).
The cups should now be 2/3 full. Pour the chocolate mixture over the top until full.
If you don't know how awesome cold brew coffee is, you are missing out.
(And a great place to get your first taste is with our Wild Cold Brew brew-at-home pouches.)
Cold Brew coffee is different than typical hot brewed coffee because it is brewed with cold water (duh). There are a few methods for doing this, but in our tests, we have found that using ice cold water and brewing for 24 hours in the fridge yields the best results.
When you brew coffee using hot water, you get a fast extraction but at the cost of a more acidic cup of coffee due to the hot water pulling out more of the harsh components of the grounds--oils, acids and aromatic molecules.
This results in a strong, acidic cup of coffee. For many, this acidic cup of coffee is too harsh to drink without sugar and/or cream.
Enter Cold Brew Iced Coffee.
For those who don't like black coffee, cold brew coffee might change your mind. The cold brew method produces a smooth, low acid and sweet cup of coffee. And when you pour it over ice, man-o-man, it is damn good!
Brewing cold brew coffee is easy if you have the right tools and great coffee.
85g of fresh ground Wild Coffee beans ground to the size of thick grained sea salt/breadcrumbs
A method of straining the grounds; paper filter, fine-mesh strainer, french press
How to Cold Brew Coffee Method:
Grind coffee beans to a medium grind size
Add grounds to glass container and pour in water
Stir until all grounds are completely submerged
Cover and place in fridge
Optional: check after a few hours and stir to make sure all grounds are submerged
After 24 hours, remove container from fridge and stir one last time
Strain
Pour over ice and drink!
Store remainder in sealed container and enjoy within a few days
If you have yet to try cold brew coffee, I highly recommend you do. As with any cup of coffee, the better quality bean you use, the better cup of coffee you'll get.
No one wants the experience of preparing your cold brew, waiting in eager anticipation of that first delicious sip, only to discover the whole batch is...well, kind of awful. Here’s a few common mistakes – what went wrong and how to avoid a bad batch.
The Wrong Beans
While the cold brew process can be more forgiving than say your typical drip brewed pot of coffee, good beans still matter. If you started with low quality, maybe even stale coffee beans, you’re most likely going to end up with a sub-par cup of joe.
Always choose a high-quality, organic bean to brew and you’ll be setting yourself up for a better result. Of course we go with fair trade, non-GMO, always organic, small batch, and fresh roasted beans.
And can you use decaf for cold brew? Absolutely!
The Proper Cold Brew Grind
If you’ve taken a taste and found your cold brew batch to be too bitter, consider the grind size you used. It’s too fine of a grind that leaves that extra bitter aftertaste in cold brew.
Since your coffee is going to be steeping for many hours, choose a courser grind, something resembling the texture of sugar or sea salt is typically a good size.
When It Comes To Water Temps - Just Chill
A lot of people find themselves somewhat freaking out about what water temperature you must use for cold brew.
Do I start with hot water or just go warm? Should I be adding ice before putting it in the fridge? And so on. Basically, it doesn’t have to be that complicated.
Unless you’re the scientific type and want to do a taste-testing experiment, (since hot water can highlight different flavors in the coffee), just go with anything between room temp and fridge cold water for the best results.
If you soak the coffee grinds for just 12 hours, you'll probably find your cold brew is weak and even somewhat astringent. Ideally let the brew sit in the fridge for 18 to 24 hours before straining. Then get ready for a smooth taste that was worth the wait!
Don’t Be Too Strained About Straining
When you’re waiting in such mouthwatering suspense, it can be tempting to race through the straining process, but trust us, don’t rush it.
Unless you want bitter disappointment, do not poke, prod, or force your cold brew through the cheesecloth or strainer.
This is a process, savor the experience. Be patient and your reward will be smooth and sweet.
To Dilute Or Not To Dilute…?
DO NOT DILUTE is the answer to the question.
Your cold brew is meant to be stored in the refrigerator as a concentrate. Don’t water it down or it shortens its life (to a sad little 2-3 days). Note: If you’re not keeping your brew in the fridge, it can and most likely will mold.
If stored properly (refrigerated) as an undiluted concentrate, although flavor quality typically starts to degrade after a week, your cold brew should last for about two weeks.
It’s only when you’re pouring up a glass and ready to drink it should you be diluting your cold brew.
Frozen Coffee?
Love your beverages a little extra on the arctic side? Try freezing up some coffee cubes.
Just take an ice cube tray and pour in some leftover coffee. (And if leftover coffee is a foreign concept in your house, just brew an extra cup for this cool purpose.) Freeze those coffee cubes and use them in your next glass of extra-cold cold brew.
So cold brew is not only a fun way to brew, it's a taste of the bean any coffee connoisseur should give a try!
Some people know what cold brew coffee is and some don’t.
Some love cold coffee (like we do) and some don’t. (They probably still like it though.)
The thing about cold brew coffee is it is brewed cold or with room temperature water. This results in a less harsh form of extraction that extracts the coffee more slowly compared to the hot method that extracts fast and harsh.
The gentle extraction results in a smoother cup of coffee.
And you can taste the difference big time. Everyone can.
But not all iced coffee is cold brew because some iced coffee is brewed hot then poured over ice or stored in fridge until it cools and then served cold. This is just hot coffee with ice in it.
Not. Even. Close.
Cold Brew wins every time.
But making cold brew can be a bit of a chore. If you look around Internet Land, you’ll find tutorials that call for a huge pot and a pound of ground coffee. Recipes then typically call for straining through cheese cloth or some other filter method.
The fact is, most people don’t have the equipment or patience to make cold brew coffee the way it’s supposed to be made.
The grind has to be just right and you have to use an exact amount of water. Your beans should be high-quality or your final cup isn’t going to taste that good.
Then you have to strain it in the hopes you can get as much of the coffee in your cup with little to no coffee grounds making their way in as well.
Instead of all that, try our Wild Cold Brew pouches!
We take the guesswork and labor completely out of the equation. All you have to do is add water and our pouches to a jar and put in your fridge.
That’s it.
Then, the next day, you’ll have delicious and ready-to-drink cold brew coffee!
Look below to see just how easy they are… and when you’re ready to get your cold brew fix going - Be sure to check out our store for all your supplement needs.
Making Fresh Cold Brew With Our Wild Cold Brew Pouches
Fill a mason jar with 24 oz of water.
Place the pouch in the jar and seal (flip upside down to completely submerge pouch).
