Recipes

A bunch of recipes and cooking information I like or think is interesting.

General Methodologies

• https://x.com/simonsarris/status/1851774134247735581

An Everlasting Meal: Cooking with Economy and Grace by Tamar Adler

and The Art of Simple Food by Alice Waters

• Nourishing Traditions by Sally Fallon
• Salt Fat Acid Heat
• Flour Water Salt Yeast
• Essentials of Classic Italian Cooking by Marcella Hazan (note recent changes to remove fat)

Ingredients

• High in plant polyphenols (highest to lowest)
  • Dark chocolate, black tea, pomegranate juice, red wine, red onion, green tea, beet, coffee, white wine, broccoli, hot chocolate, carrot, tomato

Pasta Dishes

Cacio e Pepe

• NOT ANOTHER COOKING SHOW: The Secret to the Creamiest Cacio e Pepe Ever
  • Recipe
  • Stick to the original method of making the sauce in the pan by aggressively stirring the pecorino into the pasta water
  • Use 1 tbsp of peppercorns per serving, toast on a flame until fragrant, then crush with mortar and pestle
  • Use 4oz (approx 114g) of spaghetti per serving
  • Grate plenty of pecorino (2-3oz per serving) on a very fine grate (either use the 'snow' holes in a box grater or a microplane)
  • Do not use salt in the pasta boiling water
  • Keep the pan for sauce making warm, but not on a flame. Add pasta water to the pepper 2-3 minutes before the pasta is al dente.
  • Stir aggressively when making the sauce. Make sure the pasta has cooled down (wait 1 minute) before adding pecorino or it will become clumpy and stringy. Add a little pecorino (2 handfuls, then the rest slowly) at a time along with pasta water to maintain temperature under 180F.
  • Before plating, warm plates in microwave for 30 seconds to get hot

arXiv: Phase behavior of Cacio and Pepe sauce, Giacomo Bartolucci, et. al. (HN thread)

The takeaway is to use cornstarch or flour to emulsify the pasta water (starch) + pecorino sauce since their isn't enough starch in the pasta water you used to cook the pasta (unless you operate a restaurant which cooks tons of pasta or you reduce the pasta water). Mix cornstarch or potato starch into a small amount of cold water, add the slurry to the sauce, and stir aggressively. Don't let the cheese get too hot, although, with enough of the starch emulsifier, the temperature becomes less of an issue.

The referenced recipe: Youtube: Cacio e Pepe: Original vs. Foolproof vs. Gourmet with Luciano Monosilio | Answering Babish.

They give example ratios: 2 people, 240g of pasta, 160g of pecorino, 4g of starch (2-3% of the cheese). Dissolve 4g of potato/corn starch in 40g of water, heat the mixture and stir until clear, then let it cool slightly. Blend the starch mixture and cheese, adding a splash of water if necessary, until it is a smooth sauce and season with pepper. Separately cook the pasta, drain it and let cool slightly before adding the sauce + pasta water. The only thing I don't like about this recipe is the lack of toasted peppercorns, but that is easily remedied.

Pasta with Tomato Cream Sauce

• Revolution| Spaghetti with tomato cream sauce using tomato paste
• Melt unsalted butter, add tomato paste and mash and stir fry until the tomato is fragrant
• Immediately add heavy cream and stir aggressively until completely mixed, adjust tomato paste and cream until the color matches that of the video and the consistency is thick
• DO NOT add salt - there will be plenty of salt in the pasta and cheese
• Boil pasta (rigatoni, spaghetti) in salted water, transfer to sauce without draining fully, stir through
• Top with microplaned parm or grana padano

Cherry Tomato and Basil Pasta

• Short
• This channel "Bread Bake Beyond" is excellent
• Smash garlic in mortar
• Use small vine/cherry tomatoes, slice in half
• Saute garlic with olive oil, add tomatoes, cook until soft
• Deglaze with white wine, add salt, hot pepper flakes, and tomato paste
• Add heavy cream, reduce, and add microplaned parmesean
• Add sliced basil, immediately toss in cooked pasta and more grated parmesean
• Adjust thickness with pasta water, boil, and serve
• Top with black pepper and basil, and small mozzarella pearls + more parmesean + olive oil

White Wine and Pesto Pasta

• Short
• Toast sliced garlic in olive oil, deglaze with white wine
• Add heavy cream, reduce, add salt + pepper
• Add cooked pasta, grated parm cheese, and adjust with pasta water
• Add pre-prepared basil pesto and stir in (do not cook)
• Top with mozz pearls, parm cheese, pepper, Calabrian chili oil

Creamy Peppercorn Pasta

• Short
• Grind whole peppercorns in a mortar and pestle
• Chop one shallot finely, crush 3 garlic cloves
• Fry shallot in olive oil, then add garlic and ground peppercorns
• Deglaze with cognac and stock, and add heavy cream, reduce
• Add cooked pasta, parm cheese, and pasta water to adjust, reduce
• Serve topped with parsley, parm cheese, pepper

Shallot and Herbs Alfredo

• Short
• Smash garlic in mortar and pestle, finely dice a shallot
• Fry shallot in olive oil and unsalted butter
• Deglaze with white wine and add garlic
• Add heavy cream and reduce, add grated parm, pepper, and salt
• Add long ribbon pasta, parm, and pasta water to adjust
• Top with chopped parsley and chives, reduce until thick
• Serve with olive oil, pepper, parm, and chopped chives

Stuffed Shells

• Cheesy Stuffed Shells (Better Than Lasagna)
• No time to write the recipe. Write it down when I make it!

Roasted Vegetable Pasta

• Short
• In a roasting tray, roast quartered zucchini, eggplant, halved cherry tomatoes, sliced onion with salt/pepper/oil in the oven at 400F
• Saute grated garlic and tomato paste with olive oil. Season with salt/pepper/dried herbs
• Add roasted vegetables, pasta water, stir to emulsify, add cooked pasta and cheese

Pasta Sauce Ideas

• 5 Restaurant Quality Pasta Sauces in 15 Minutes
• Vodka cream
  • Add very fine dice of 2-3 shallots and fine mince of 6+ cloves of garlic to olive oil in a wide bottom dutch oven + pinch of salt
  • After 5 minutes of sweating, add calabrian chilis and dried red chili flakes + more oil and continue to sweat for 2 minutes
  • Add one whole can of tomato paste and smash and sweat on medium heat until tomato begins to caramelize on the pan
  • Add 100g of vodka (maybe sake would work too) and cook for 30 seconds
  • Turn down the heat and add heavy cream, bring it to a simmer slowly while stirring
  • Bubble the sauce for 5 minutes and then stir in cooked pasta, butter and parm
  • Adjust with salt and pasta water
• Alfredo e pepe
  • Add 50g of butter to a wide enameled dutch oven
  • Once melted, create a roux with 20g of flour and whisk in until lumpless and sizzle for 1 minute
  • Add 500g of half and half while stirring constantly, bring to a simmer and then turn down the heat
  • After 5 minutes, kill the heat, add salt, black pepper, and 75g of hand grated pecorino and parmesean each (microplane is less advisable vs box grater)
  • Whisk until all melted without any added heat (ideally)
  • Add cooked fetuccini + pasta water and stir until fully coated, garnish with more pecorino, olive oil, and black pepper
• Pesto
  • 100g cubed parm into food processor and break down into small bits (couscous texture)
  • Add 100g untoasted pine nuts, 125g of olive oil, 100g of fresh basil (you need a lot of basil) + 5g salt and blend for 30 seconds
  • I'm a bit disinclined to use this food processor method and I would stick to mortar and pestle instead
• Mushroom Marsala
  • Olive oil, 125 of small diced onions, 20g minced garlic, salt, and sweat until translucent (about 5 minutes)
  • Add 175g diced mushrooms + salt and cook 5 minutes
  • Add 2g of chopped thyme, continue cooking 6-7 minutes for mushrooms to shrink
  • Add 125g of marsala wine and deglaze and continue cooking until there is little liquid
  • Add 200g heavy cream + a bit of water
  • Simmer and let reduce, should glaze a spoon. Adjust salt.
  • Cook ravioli and add

Soups

Tomato Soups

• https://youtube.com/shorts/zz3D2fc3rvU?si=ZQSuxw00sauEc3VI
  • Roasted tomato, garlic, onion soup
• The best way to make grilled cheese & tomato Soup
• Chop onion and shallot into quarters, cut tomatoes into quarters, chop red bell pepper into half
• Roast in baking tray with whole cloves of peeled garlic, salt and pepper, olive oil
• Place roasted vegetables into a hot pot along with the roasting juices
• Add stock, pepper and salt and red chili flakes
• After boiling, blend with an immersion blender
• Add basil leaves and blend again
• Add heavy cream and grated parm and reduce
• Add one shot of vodka, cover and simmer
• Prepare grilled cheese as normal (butter, nice cheese)
• Serve with white wine, top soup with heavy cream and chopped basil

Vegetable Soup

• The Legendary Vegetable Soup from the Italian Michelin Restaurant Il Luogo di Aimo and Nadia

This is similar to a minestrone soup, with some important modifications.

• Toasted farro in the base vs pasta
• Blended cannellini beans used as a soup thickener and base
• Usage of infused olive oil with sage, rosemary, garlic (infused oil is made by crushing the spices in a mortar, adding olive oil, and letting it sit for a day in the fridge)
• Preparation of a separate vegetable broth using all the vegetable scraps, simultaneously with the soup production
• Fennel seeds used in the base soup seasoning and fennel flower/pollen powder used as garnish
• Whole cooked sorana beans are added to the soup

Oriental Foods

Ramen

• Ultimate Vegetarian Ramen

• Just One Cookbook: Vegetarian Ramen

• Finely grate garlic (2 cloves) and ginger (1" piece)

• Crush 2 tbsp of white sesame seeds in a mortar and pestle

• Slice green onions, separate whites and greens

• Cook grated garlic/ginger and whites of green onions in sesame oil on low heat

• Add chili bean paste (1/2 tsp) and toast

• Add 1 tsp miso + 1 tsp sugar + 1 tbsp soy sauce + 1 tbsp mirin (ideally sake) + ground sesame seeds and toast

• Add 150 ml miso broth

• Add 300 ml of coconut milk (this is not typical, but just my preference)

• Taste and adjust with salt and white pepper (should be fully seasoned by now, noodles will reduce the saltiness)

• Cook ramen noodles and add to broth poured into a ramen bowl

• Top with green onions, sesame seeds, sesame oil

• Notes from 4/16/2025

  • I made too much broth, should use only half a can of coconut milk. The taste itself was excellent, much to my surprise. Need to use real ramen noodles, not these thick Thai wheat ones. Need to start the broth first, it can sit simmering while I finish the rest and I can even cook the noodles in the broth.
  • No need to add the ground sesame seeds - they sink to the bottom and don't really add much flavor anyways. I should use more miso and cooking sake.
  • I blanched the bok choy in salted water as usual - tasted good. The tofu dish had too thick sauce and I didn't get the pan hot enough for the tofu not to stick. Next time, just use paneer instead of tofu lol. Avoid squishing tofu when drying. Use more sake and soy sauce. Use brown sugar over coconut sugar.
  • In the future, I should make miso soup with vegetables instead of blanched vegetables or tofu for ramen toppings.
  • I should just try to nail the plain ramen recipe before trying to do prepared tofu or vegetables toppings.

Ramen Toppings

• Vegetables
  • Blanch quartered bok choy or broccoli
  • Mushrooms, soy sauce glazed
• [Tofu Donburi]
  • Cut firm tofu into half inch pieces
  • Remove moisture with kitchen towels
  • Add corn/potato starch and dust the tofu pieces
  • Sauce: 1 tbsp brown sugar + 1 tbsp mirin (ideally sake) + 1 tbsp soy sauce
  • Shallow fry tofu pieces in non-aromatic oil for 3 minutes per side on medium heat
  • Turn heat to low and add sauce, coating every piece
  • Reduce and caramelize until glossy
  • Add 5g of unsalted butter
  • Low heat and keep warm until serving, top with sesame seeds
• Tofu and broccoli
  • Blanch broccoli in salted water and chill in ice water
  • Cube, add salt+pepper, coat tofu with cornstarch
  • Grate a few cloves of garlic + 1 in" ginger
  • Chop green onions and set apart whites and greens
  • Sauce: 1 tbsp soy sauce, 2 tbsp oyster sauce (use hoisin), 1/2 tsp dark soy sauce, 1 tbsp sugar, 1 tbsp shaoxing wine, 1 tsp of bouilion powder, 1/2 cup water, 1 tbsp cornstarch
  • Fry tofu for 6-7 minutes until brown, set aside
  • In oil, fry white parts of green onions, garlic, ginger for 1 minute
  • Add sauce and reduce 1 minute, add tofu and broccoli and heat through
  • Turn off heat and add toasted sesame oil + top with green onions

Miso Soup

• Prepare dashi (just use a packet for now, but you can use kombu + dried shitake mushrooms too)
• Cook leafy green vegetables (e.g. boy choy, cabbage) in dashi under a boil
• Reduce heat to just below boil. Turn off heat before adding miso.
• Add 1 tbsp miso (1 tbsp per bowl) through a fine mesh strainer until dissolved (discard the koji or you can add it to the soup - it will settle to the bottom anyways)
• Add sliced silken tofu, sliced green onion, dried wakame seaweed
• Keep the heat well under a boil until everything is heated and serve (do not boil miso as it will lose flavor)

Japanese Curry

• Prepare the curry roux
  • You can use a store bought Japanese curry cube / powder or store bought spice mix
  • 3 tbsp unsalted butter, melt, and mix 4 tbsp of flour
  • Cook and stir on medium heat for 12-15 minutes until a dark chocolate color is reached
  • Add 1 tbsp curry powder + 1 tbsp garam masala + a small bit of red pepper powder
  • Mix thoroughly and cool down
• Chop one onion into strips, 1 carrot into 1" pieces, 2 yukon gold potatoes into large cubes + any other hard squash
• Grate 1" ginger, chop bell peppers, chop 8 asparagus stems into large pieces, 1 japanese eggplant into large cubes (soak in water), chop 1 tomato
• Cook hard vegetables in oil on a wide bottom dutch oven with ginger, cover and reduce heat to low, cook for 20 minutes, stirring
• Once mostly cooked, add 3 cups of vegetable broth, 1 bay leaf, bring to boil and cook 3 minutes, remove from heat and cover
• In a frypan, add oil, cook eggplant for 8-10 minutes until browned, do the same with bell peppers and asparagus
• Add to the dutch oven and stir in a bit of curry roux
• Season with salt, add tomatoes, serve with rice

Stir Fry Noodles

Basic Recipe

• Fry tofu / paneer / whatever separately, set aside. Coat with cornstarch or potato starch before pan frying using avocado oil. Can also include salt/papper in the mix.
• Blanch greens
  • e.g. bok choy, broccoli, chard
  • Blanching greens and dunking them in ice water works out better than trying to cook them in the pan itself
• Prep the sauce
  • Soy sauce + rice vinegar + mirin / sake + white pepper + sugar (+ ketchup)
  • Peanut satay sauce + coconut milk + mirin + soy sauce
• Cook noodles
  • Just boil ramen noodles
• Ingredient order for stir frying:
  • Whites of green onions, crushed garlic / ginger, chili bean paste in neural oil
  • Sliced onions, bell peppers, mushrooms
  • Root vegetables (carrots), cabbage, baby corn, bean sprouts
  • Blanched vegetables + tofu
  • Sauce + salt
  • Noodles, cut the heat quickly after mixing
  • Toppings: green onions, sesame seeds, crushed peanuts, cilantro, lime juice

Prep Notes

• The ingredient order should be: white-stems of green onions | large onion pieces | shredded cabbage and carrot | crispy tofu | garlic | noodles + sauce | juilenne green onion tops
  • Need to add bell peppers and onions early to cook them properly
  • Actually, avoid bell pepper, use smaller amount of garlic (just 3 cloves is enough)
  • Too much tofu, not enough cabbage, but that is OK
  • Use broccolini too next time
• Not hot enough, use large stove for the carbon steel pan
  • The cooking took too long, the vegetables became limp, they lost their color, and there was too much liquid in the pan (lead to boiling vs sauteeing)
• The tofu began to crumble and fall apart
  • Make the tofu crispy in sesame oil + soy sauce before adding it to the mix
• Noodles can be made by boiling water in the kettle and pouring the boiling water over the noodles to cook and rehydrate
• The sauce was not enough
  • Not salty enough due to low sodium soy sauce - needed to add salt manually after cooking, next time add to sauce directly
  • Add rice wine vinegar next time
  • Use mirin next time in place of sugar

Chowmein

• Short
  • Chop celery, cabbage, onion
  • Soy sauce, brown sugar, crushed ginger and garlic
  • Oil, onions fry, then cabbage and celery
  • Then add noodles and sauce
  • My take: probably replace the celery with the whites of green onions, add some tofu

Manchurian

• This is an "Indo-Chinese" dish

• Prepare a batter: 3 tbsp cornstarch (sub arrowroot flour), 3 tbsp all-purpose flour, 1/8 tsp salt, 1/4 tsp red chili powder, 1/8 tsp black pepper (optionally add sugar and ketchup). Add 5-6 tbsp water and mix until a thick batter forms

• Shallow fry the battered paneer until browned and set aside

• Prepare the sauce: 2 tbsp soy sauce, 1 tbsp vinegar, 3 tbsp ketchup, 2 tbsp brown sugar, 1 tbsp sweet chili-garlic sauce, a few drops of sesame oil

• In the same pan, stir fry sliced garlic and the greens of green onions for 1 minute on medium heat

• Add medium-fine cubed red onions + bell peppers (maintain a 1:2 onion:pepper ratio) until partially cooked, 3-4 minutes

• Add the sauce and continue to cook for 1 minute

• Add a cornstarch / potato starch slurry to thicken the sauce. Adjust thickness with water until the sauce becomes glossy and thick. Cut the heat.

• Add a pinch of garam masala

• Adjust salt and pepper (use white pepper)

• Add paneer back to the pan and stir through

• Garnish with green onions and serve with rice

• https://rainbowplantlife.com/gobi-manchurian/

Sandwiches

• Main things: mozzarella slabs, burrata, halloumi, paneer, eggs, avocado, hummus, sprouts

Caprese

• Short

• Prepare tomato confit: roast cherry tomatoes, 3 cloves garlic, salt, pepper, rosemary sprig, olive oil in baking dish until tomatoes burst and reduce

• Prepare basil pesto (as usual) (garlic, salt, toasted pine nuts, basil, olive oil, parm)

• Toast bread in olive oil

• Cover with basil pesto, arugula, burrata cheese, Calabrian chili oil, tomato confit, and balsamic glaze. Adjust salt and pepper.

• Another short

• In this variant, prepare the config with a whole head of garlic with the top chopped off and add some balsamic vinegar too

• To serve, smash the cooked garlic onto toasted bread, top with burrata, then confit, and sliced basil

Curries

Thai Yellow Curry

• Yellow Curry
• Coconut oil in dutch oven, add thick-cut sliced 1/2 onion and saute until soft, add a pinch of salt
• Add sliced carrots (3x), potatoes (1x), peas (handful, if desired) and saute for flavor
• Add cubed paneer (1x pack) and saute until slightly browned
• Push all the ingredients to the sides of the pot, and add a few tablespoons of yellow curry paste (Mae Ploy) with chopped garlic and ginger. Saute until fragrant, add additional coconut oil if needed
• Add 2 cans of coconut milk and stir to combine. Add water if needed to cover all the vegetables.
• Cover and simmer until all vegetables are cooked through
• Add brown/coconut sugar (1-2 tbsp), lime juice (1/2 lime) and simmer
• Serve with jasmine rice

Baking

No-Knead Bread

• NYT: No-Knead Bread (youtube)
• This seems to be a great recipe and quite easy to make with just some flour, instant yeast, and a dutch oven

Sides

Breads

Garlic Bread

• NOT ANOTHER COOKING SHOW: how to make the EASIEST GARLIC BREAD
• My recipe
  • Smash together 5-10 garlic cloves, unsalted butter, parsley, parmesean in a mortar and pestle
  • Broil the bottom of Italian bread for 1 minute to get crispy and moisture resistant
  • Spread the mixture on top of the bread and cover with microplaned parmesean
  • Broil the top of the bread for a minute, rotating often, then pull and cut into pieces
• Sourdough garlic bread
  • Ingredients
    • 1 loaf of good bread
    • 1 stick butter, softened
    • 6-8 cloves garlic, minced
    • 1 tbsp fresh parsley, minced
    • 1/2 tsp crushed red pepper
    • Drizzle of olive oil
    • 1/2 cup Parmesan cheese
    • Pinch of salt
    • Optional: mozzarella cheese
  • Steps
    • Combine all ingredients besides the bread and stir well
    • Slice your bread down the middle, then lather each side with your garlic butter
    • For a cheesy garlic bread, add shredded mozzarella after the garlic butter
    • Put your bread on the bottom rack of the oven and broil on high until golden (usually 8-10 minutes, but keep an eye on it so it doesn't burn)
• Confit Garlic Cheesy Bread: Short
  • Submerge many garlic cloves in olive oil in oven safe dish and bake at 130 deg C for one hour to make garlic confit
  • Add garlic confit (after draining oil) + stick of unsalted butter + parsley, grated parm cheese, pinch of salt. Blend together (or use mortar and pestle)
  • Spread on ciabatta, add parm on top + grated mozz cheese
  • Broil 5 minutes

Brie Crostini

• Brie Crostini
  • Very simple, toast baguette slices topped with brie cheese and fresh rosemary/thyme in an oven at 450F
  • Top with honey, serve warm

Hazelnut Burrata

• I've had this at Delarosa and Doppio Zero. It is always very good.
• Recipe
• On plate, add burrata, drizzle with honey and honey-roasted hazelnuts, sprinkle coarse salt + pepper
• Toast bread and drizzle with olive oil, serve on side

Date, Banana, Burrata Bread

• Recipe
• Use a thick cut of crusty bread, toast on a pan with butter
• Chop dates into slices, slice banana, cook with butter and cinnamon until mushy
• Bread, smear date/banana, top with burrata and smear, drizzle with olive oil and fresh thyme
• Top with chopped walnuts

Potatoes

Potato Stacks

• Potato Stacks with Garlic Herb Butter
• Mandolin thin slices of potatoes
• Prepare herb butter with 1 stick of melted unsalted butter, many chopped garlic cloves, parsley, thyme, salt, pepper. Prepare in saucepan.
• Cool butter mix, add to potatoes in large mixing bowl, and mix.
• Stack potato slices in muffin tin, intersperse with grated parmesean. Wrap tin in foil.
• Bake at 375F for 25 minutes. Finish uncovered at 425F until crispy, around 15 minutes. Garnish with coarse salt flakes.

Ice Cream

REN's Ice Cream

• Link to recipe: No-Churn Anabolic Ice Cream

• 4 whole eggs (separated into whites and yolks), 100g granulated sugar, 300ml heavy cream

• Whisk egg whites until stiff peaks form

• Whisk in sugar until whites are glossy

• Whisk cream in separate bowl until soft peaks form

• Fold together whites, cream, and yolks + flavoring

  • e.g. 1 tsp of vanilla extract, cold shot of espresso, 2-3 tbsp of coffee extract

• Freeze the mixture for at least 2 hours

• Salted caramel sauce

  • 200g granulated sugar, 90g salted butter (cubed), 120ml heavy cream, pinches of sea salt flakes
  • Heat sugar in saucepan over medium heat and stir constantly with wood spoon
  • Once darkened (thin wisps of smoke and hint of burning smell), remove from heat and add butter
  • Back onto the heat and stir for 2 minutes, while slowly adding in cream
  • Allow the mixture to boil for 1 minute, then sprinkle the salt in
  • Keep sauce heated until it is ready to serve

Peat's Ice Cream

• Link to recipe
• 1/2 cup coconut oil, 1/2 cup white sugar, 1 raw egg, 1/4 cup non-fat milk powder, 7oz of milk
• Warm coconut oil and sugar to 40C, use a pourable pot, heat on low for 1 minute
• Pour warm coconut oil and sugar into blender
• Add whole egg (or just the yolk to avoid raw whites), milk powder, and milk to fill the blender
• Use orange juice or coffee or vanilla for flavoring
• Blend and freeze in small bowls

Drinks

Smoothies

• A nice milkshake
  • 1 1/2 cup full fat cream
  • 1-2 tbsp unheated honey
  • 1/2 lb berries (frozen if not in season)
  • 6 raw eggs
  • 1 banana, raw cacao, pine pollen, royal jelly, vanilla powder
• Another nice milkshake
  • Raw goat milk, goat whey, local bee pollen, local raw honey, creatine, astragalus root, organic wild blueberries
• Sisson's Milkshake
  • Ice cream, Whey isolate, Heavy cream, 2-3 raw yolks, Milk, Creatine
• Orange Julius
  • Blend: 4 juiced naval oranges, 1/2 cup whole milk, 1/4 cup sugar or 3 tbsp honey, 2 raw egg yolks, 1 tsp vanilla extract, ice

Sleep Potions

• Level 1: 5g glycine + honey in chammomile tea with magnesium glycinate capsules + (Thiamine HCL + milk)
• Level 2: Level 1 + melatonin (low dose, ~1mg) + L-Theanine

Chocolate Drinks

Polyphenol Hot Chocolate

• Recipe
  • 1 cup very hot water
  • 1 heaping tsp. organic cacao powder
  • 3/4 tsp. glycine (for sweetener)
  • dash of salt
  • dash of cream
• Use non-alkalized dark cacao powder, use milk instead of water, add espresso or concentrated tea

Focus Boosting Hot Chocolate

• Recipe, Recipe
  • 1 tbsp raw fermented cacao
  • 1 tbsp lion's mane
  • 1 tbsp ceylon cinnamon
  • warm milk + raw honey + MCT oil

"Peaty" Coffee

• Recipe
  • Take this with a grain of salt lol
• Coffee, milk, collagen peptides, 1/2 tsp glycine, honey / maple syrup, coconut oil

Electrolyte Drinks

My Own Recipe

• Existing powders

  • Liquid IV: Vitamin C (ascorbic acid), "natural flavors", stevia, silicon dioxide (no value), dipotassium phosphate ("provides" potassium, but no value), citric acid, B vitamin powders (B3, B5, B6, B12), potassium citrate (potassium equivalent to 1 banana), sodium citrate (sodium salt found in citric acid), salt, dextrose (sugar)
  • LMNT: 1000mg sodium (as salt), 200mg potassium (as potassium chloride), 60mg magnesium (as magnesium malate)
    • Recipe: 1/2 teaspoon salt (1g sodium), 500mg potassium citrate (200mg potassium), 1/4 teaspoon magnesium malate (60mg magnesium)
    • Detailed explanation of the LMNT salt ratios (10:2:0.6)
    • Recipes: 1/2 teaspoon salt, 400mg potassium chloride (200mg potassium), 1/4 teaspoon magnesium malate (60mg magnesium) + 2 tablespoons lime juice + 16/32 oz water

• The base ingredients and costs

  • Salts
    • Sodium/chloride
      • Options: Real Salt, sea salt, pink salt, baking soda
      • Decision: Real Salt (natural, clean)
      • Dose: 1.4g of Real Salt = 530mg sodium → 2.64g of RealSalt for 1000mg of sodium
      • Cost / Dose: 737g for $11.85 → $0.016 / g → $0.042 / dose
    • Potassium/phosphorous
      • Options: potassium phosphate, potassium citrate, potassium chloride, potassium gluconate, potassium sulfate
      • Decision: potassium gluconate (lowest chance of digestive issues)
      • Dose: 1.1g of potassium gluconate powder = 175mg potassium → 1.257g of powder for 200mg of potassium
      • Cost / Dose: 454g for $14.90 → $0.033 / g → $0.041 / dose
    • Magnesium
      • Options: magnesium citrate (cheap, bad for digestion), chelated magnesium (bis)glycinate (better for pre-sleep supplementation), magnesium L-Threonate, magnesium taurate, magnesium malate
      • Decision: magnesium malate
      • Dose: 2g of magnesium malate powder = 420mg magnesium → 0.286g of powder for 60mg of magnesium
      • Cost / Dose: 300g for $21.95 → $0.073 / g → $0.021 / dose
    • Calcium
      • Options: calcium citrate, calcium ascorbate
      • Decision: Calcium seems unnecessary
    • Zinc
      • Options: zinc citrate
      • Decision: Zinc also seems unnecessary
  • Sugars
    • Options: honey, sugar, dextrose
    • Decision: organic cane sugar (easy to dissolve, cheap)
    • Dose: Liquid IV has 11g of sugar per packet
    • Cost / Dose: 907g for $4 → $0.0044 / g → $0.0485 / dose
  • Acidity
    • Options: ACV, red wine vinegar, fruit (orange, lime, lemon), citric acid
    • Decision: lime/lemon juice (cheap, tasty, fresh)
    • Dose: 1/2 small lime/lemon
    • Cost / Dose: $0.25 / dose
  • Vitamins
    • Potential additions: Vitamin C, Vitamin B complex
    • Decision: Unnecessary
  • Trace Minerals
    • Options: ConcenTrace Drops (from Salt Lake, Utah), BioTrace Drops (from Dead Sea, Jordan), Lugol's iodine, Shilajit resin (high potency variability, see Nootropics Depot PrimaVie)
    • Decision: Lugol's iodine (2 drops), Concentrace drops (5-10 drops, also supplies magnesium)
    • Cost / Dose: 1) Lugol's iodine: 1200 drops for $13.95 → $0.023 / dose. 2) Concentrace: 4740 drops for $34.80 → $0.037 to $0.073 / dose
  • Extras:
    • Potential additions: BCAA, creatine, ionic boron
    • Decision: Unnecessary
  • Water (16-32 oz)
  • Total Cost / Dose: $0.042 (sodium) + $0.041 (potassium) + $0.021 (magnesium) + $0.0485 (sugar) + $0.25 (lime) + $0.023 (iodine) + $0.037 (trace minerals) = $0.463 / dose

• Recipe (for 16-32 oz of water)

  • Dry ingredients: 2.64g Real Salt, 1.257g potassium gluconate powder, 0.286g magnesium malate powder, 11g sugar = 15.183g of powder mixture
  • Wet ingredients: 1/2 small lime, 2 drops Lugol's iodine, 5-10 drops Concentrace

• Powder mixture (for 50 servings)

  • 132g Real Salt, 62.9g potassium gluconate, 14.3g magnesium malate, 550g sugar
  • Thoroughly mix everything together, take 15g of mixture (about 1 tablespoon) and mix with 16-32 oz of water

• Preparation notes

  • There is too much salt, dial it back a bit
  • Add some crystallized lime/lemon powder to avoid needing fresh lime juice for flavoring
  • Replace sugar with another sweetener, maybe stevia so a smaller quantity can be used and it mixes easier with water

Kefir

TBD... I used to make this often, but it was hard to get used to the flavor

Kombucha

• https://youtube.com/shorts/3_Tr6KZt2FA?si=QSl1_7MSH81BzlFo
• Brew black tea, add sugar, scoby
• Leave 1-2 weeks in brewing vessel with tea towel on top
• Bottle in glass with fruit (blackberries)
• Seal for 4-5 days and let carbonate

Soda

• https://youtube.com/shorts/9w-_3zWnYKY?si=EYPfGd-P7wY-2e5G (Ginger Bug)
• https://www.youtube.com/shorts/G2CQlN7p1Os
• https://www.youtube.com/shorts/lTdS7TWexDU (ginger ale, simmer ginger in water, fresh lime juice, raw honey)
• https://msshiandmrhe.com/homemade-cola/
• https://msshiandmrhe.com/pine-needle-soda/ (https://youtube.com/shorts/Ik9YE8TZ4SA?si=zml1q_QobL1B3o57)

Coffee

• Cinnamon frothy iced coffee
  • 1 tsp instant coffee, 2 tsp honey, 4 tsp water. Whip up until frothy with nanofoamer.
  • Fill some milk, add lots of cinnamon powder, froth with nanofoamer
  • Add ice cubes to the coffee mix and pour in the milk
• London fog latte
  • Brew earl grey tea with half the water as normally used for a full cup
  • Froth heated milk with 1 tsp of vanilla syrup
  • Remove tea bag and pour milk into cup