Announcing Bulletproof: The Cookbook (Plus Recipes!)

By: Dave Asprey

Announcing Bulletproof: The Cookbook (Plus Recipes!)

Food should taste good. Eating is one of the few things you do every day (unless you’re fasting), and it can be one of the great joys in life – especially if you have a great recipe at your side.

Of course, 125 recipes at your side would be even better. That’s why I’m thrilled to announce Bulletproof: The Cookbook. It has 125 Bulletproof recipes specially designed to upgrade your performance. You’ll learn how to diversify your diet with ingredients like dandelion and sumac, and how to make Bulletproof versions of Thai, Indian, Greek, and Mexican classics. The cookbook also has an ingredient guide, complete with the science behind each ingredient you use, so you can tell your friends exactly why they feel so good every time you cook for them. Recipes include:

  • Hanger steak with herb butter
  • Scallops crudo
  • Duck spring rolls
  • Winter squash and sweet potato risotto
  • Ceviche
  • No-chili lamb chili
  • Cauliflower bacon mash
  • Pumpkin flan
  • Strawberries and cream smoothie
  • Many more

You can order your copy of Bulletproof: The Cookbook here. While it’s in the mail, here’s a recipe to get you started:

Ginger-braised ribs (pictured right)073480_Ribs_05


Serves 2, with leftovers


1 ¾ lbs. pastured baby back pork ribs

1 ½ cups water

¼ cup chopped leek, white part only

5 small carrots, trimmed and left whole

3-inch piece ginger

1 sprig fresh oregano

3 tbsp. apple cider vinegar

3 tbsp. xylitol

sea salt, to taste


  1. Preheat the oven to 300°F.
  2. Place the ribs with water, leeks, carrots, ginger, and oregano in the bottom of a 9 x 13-inch baking pan. Cover with foil and bake until the ribs and carrots are just tender, 1 hour 30 minutes to 1 hour 45 minutes. Leave the oven on.
  3. Discard the oregano. Transfer the ribs to a dish and set aside. Transfer the carrots, ginger, leek, and braising liquid to a food processor or blender and puree until smooth.
  4. Blend in the vinegar and xylitol. Season with salt to taste. Return the ribs and sauce to the baking pan. Pour the carrot sauce over the ribs and turn once to coat.
  5. Cover with foil and bake, basting with sauce once halfway through cooking, until the ribs are tender when pierced with a knife and the sauce is thickened, 30 to 40 minutes. Slice the ribs and serve with the pan sauce.
  6. Enjoy!

If you want to add a side, here’s a link to another recipe from Bulletproof: The Cookbook.