#bulletproofexec

Increasing your productivity in business, sports or family life is the end goal. The meaning of human existence is improvement and to be the best you, you can be. If you follow the horde with the basic animal needs, like graze, multiply, survive, you’ll have a short and boring life.

(via https://www.youtube.com/watch?v=f0pKVKNUaHU) Big fan of the idea behind Bulletproof coffee, but is it worth just making your own, or do you have to buy the specially branded Bulletproof Coffee and XCT oil. Check out my video on What is Bulletproof Coffee?

Jalapeño-demi brisket slices with blended leek and broccoli soup // Used the infrared cooker at 350F while dry sautéing the green part of the leeks with good salt... let the brisket cook until it was about med-rare. After the leek-tips had started to caramelize a bit, I added chopped broccoli stem and hot water, let it go for about 15 minutes with some turmeric. To finish the soup, I added broccoli tips and white leek slices, let that go for a few minutes, then blended, adding a good amount of coconut oil. After the brisket was med-rare, I sliced it real thin (thinner the better, as it's not been braised to break-down the connective tissues) (pro-tip: sharp knives make a big difference here). Sauteed the diced jalapeño with butter, then added a few tablespoons of frozen demi-glace to the pan, let those mingle and then tossed the sliced brisket into that. As I eat it now, I realize that I didn't slice the brisket thin enough... it's a real chewer meal, but the flavour from the demi-jalapeño sauce is incredible, and the nice beef fat from this grass-fed free-range been is very good (I'm definitely chewing the fat, as the old saying goes). I highly recommend this simple sauce... butter, jalapeño, demi. I've been keeping demi in my freezer lately, and just use a boning knife to chip-off a chunk when I need it. Demi, prep containers, sharp knives, towel in my belt... tips from professional kitchens that make cooking much smoother. I used two wooden cutting boards, two pans, my IR cooker (thanks Mr. T), and then washed-up with really hot water and thick dish gloves (I like really thick ones so I can use hotter water, for a better clean-up without worrying about burning myself or being delicate), and the ubiquitous green scrubby pad, an essential in every dish-pit. Anyway, eat well, pick-up heavy shit, and get your pale ass some sun... namaste motherfucker. -The Ghetto-Fabulous Chef

You could also check out the bulletproof exec’s recipe here.