Wild Blog — Recipes

Thick, creamy, delicious, and simple. This protein shake tastes naughty but packs lots of protein with moderate carbs. Perfect for post-workout recovery!

Ingredients

• 2 heaping scoops of Wild Foods Bone Broth Protein
• 2 tablespoons cashew butter or almond butter
• 8 ounces of filtered water
• ¼ cup of ice cubes
• ¼ teaspoon monk fruit sweetener
• Optional: Chocolate Swirl
• 1 tablespoon Wild Chocolate Powder
• 1 tablespoon coconut oil

Directions

1. Mix the coconut oil and chocolate powder until smooth in a small bowl, set aside.
2. In your blender, combine the protein powder, nut butter, water, sweetener, and ice cubes. Blend until smooth and frothy!
3. Tilt your cup and drizzle the chocolate mix in, swirl your cup around, and spread it on the glass.
4. Pour in the shake.
5. Enjoy right away!

Cortados are the Cuban version of a macchiato. Potent and sweetened coffee cut (cortado) with milk. Traditionally evaporated milk was used, which makes full fat coconut milk the perfect replacement! This rich, sweet coffee is the perfect ending to any meal, and a must for that afternoon pick me up.

Makes 4 servings

Ingredients

• Espresso grind, dark roast coffee
• Filtered water
• 3 teaspoons xylitol
• ½ cup full fat coconut milk

Directions

1. Prepare your stovetop espresso using a Moka pot or caffettiera. Fill the bottom chamber with water up to the bolt or nob.
2. Fill the basket with ground coffee, full but not too packed. Place that over the chamber then screw on the top. Place the Moka pot on a burner over medium-high heat.
3. This will take a few minutes, but keep your ears listening for the sound of rising water, when the pressure beings to build.
4. In a small saucepot heat the coconut milk over medium heat.
5. In a measuring cup put the sweetener and have it at the ready, next to the stove with a teaspoon.
6. When the first drops of coffee come through the spout of the Moka pot, measure out 4 teaspoons into the measuring cup with the sweetener. Place the Moka pot back on the stove to finish brewing.
7. Vigorously mix the sweetener and coffee mix to a sugary paste or syrup.
8. Beat the syrup as you pour the coffee into the measuring cup until fully combined.
9. Pour ¼ cup of espresso into small cups. Then cut it with milk. I like equal parts of milk and coffee. Mix, serve, enjoy!

A fast and easy, vegan, paleo jelly made with seasonal fruit!

Ingredients

• 2 gala apples
• ¼ cup sweetener of choice, (I used erythritol)
• ½ cup of water
• 2 teaspoon chia seeds
• ½ teaspoon cinnamon
• 1 teaspoon vanilla extract

Directions

1. Peel and core the apples. Dice into ¼ inch cubes.
2. Combine the apples, sweetener, and water in a small saucepot.
3. Stir and heat over medium heat.
4. When the mixture comes to a simmer, cover, and cooks for 10 minutes.
5. Remove the lid and use a whisk to mix and mash the apples, breaking them down as you go. Do this for 2-3 minutes until the mixture begins to look like jam. I like mine chunky. If you want it smoother, keep cooking down the apples until you have reached the desired consistency.
6. Stir in the chia seeds, cinnamon, and vanilla. Mix well.
7. Transfer to a clean jar, let it cool, and store it in the fridge.
8. Spread it over your favorite pancakes, toast, or even on pork loin!

Ingredients

• 1/2 cup unsweetened pumpkin puree
• 8 ounces full fat coconut milk
• 8 ounces of water
• 1 cup ice
• 3-4 scoops of Wild Collagen
• 2 tablespoons shelled pumpkin seeds (optional)
• 2 tablespoons flaxseeds (optional)
• 2 tablespoons xylitol

Pumpkin Spice Mix

• 2 teaspoon Ceylon cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon Wild Ground Turmeric
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground clove
• 1/8 teaspoon black pepper

Directions

1. Combine all of the ingredients in your blender. Blend on high until smooth and thick.
2. Serve into two large glasses. Enjoy immediately!

Ingredients

• ¼ cup full fat coconut milk
• 2 tablespoons hemp hearts (or presoaked cashews)
• ½ cup of filtered water
• 1 cup ice
• ½ cup steamed, chilled, or frozen cauliflower florets
• ½ – 1 teaspoon peppermint extract
• 1 tablespoon xylitol, erythritol, or powdered stevia
• 2 scoops of Wild Collagen
• 1 teaspoon dark chocolate shavings to garnish

Directions

1. Combine the coconut milk, hemp hearts, water, ice, cauliflower, peppermint extract, and sweetener in your blender.
2. Blend on high until smooth.
3. Add in the collagen and blend on low until combined.
4. Serve right away and garnish with chocolate shavings.
5. Sip, enjoy, spread holiday cheer!