Coffee might be one of the world's most popular stimulants. Although I love the smell and taste of coffee, I am a slow metabolizer of caffeine and have found through trial and error that it affects my sleep and makes me cranky and jacked up.

I tell people who think they can tolerate coffee well to continue drinking it. Coffee rattles me because I have a gene called CYP1A2 that codes for an enzyme that makes me more likely to overstimulate the adrenal glands, causing me to metabolize caffeine slowly. So instead, I swap regular coffee for a more moderate caffeine, like steeped organic green tea or yerba mate. The coffee I drink now is low in mold toxins. I make sure to combine it with ingredients that help me metabolize it, giving me more of the benefits of caffeine without the drawbacks.

Over time I've been experimenting with my morning brew, which has involved regular coffee, decaffeinated coffee, collagen lattes, and sometimes herbal tea made with chicory or dandelion. Sometimes I add a few drops of chocolate or English toffee stevia extract. For coffee, I recommend Dave Asprey's Bulletproof coffee, which is grown at high altitudes in Central America, hand-harvested, and carefully processed to minimize performance-robbing mold toxins and to maintain maximum integrity and flavor. Another great choice is David Wolfe's Longevity beans, which are incredibly rich in antioxidants, have a robust, delicious flavor, and are low in acids.

So here's the part you aren't going to believe.

When you add good fats to your coffee, the fat satisfies you while keeping your insulin from spiking. Fats keeps you full and balanced when drinking coffee, as opposed to sugar that spikes then crashes your blood sugar, causes leaky mitochondria, and even harms the hippocampus in the brain, responsible for emotional stability and memory storage. Regularly consuming good fats is just part of the protocol I discuss in my new book, Younger: A Breakthrough Program to Reset Your Genes, Reverse Aging, and Turn Back the Clock Ten Years.

What's my secret ingredient?

Avocado! In Southeast Asia, coffee and avocado concoctions have consumed for ages. A healthy monounsaturated fat, avocado makes coffee everything you want it to be: creamy, rich, and delicious. Avocado is a great source of magnesium, fiber, and antioxidants. Avocados contain glutathione, which prevents heart disease and cancer, slow the signs of aging, fights free radicals, and curbs inflammation. The high concentration of fiber does well to reset estrogen levels.

ADVERTISEMENT

I spruce up my coffee-avocado drink with warm coconut cream because it's made from a fruit high in minerals. Coconut cream, consisting of lauric acid and medium-chain triglycerides (MCT) fatty acids, can lower blood pressure, improve digestion, and has antibacterial, antimicrobial, and antiviral properties.

This delicious coconut-avocado-coffee beverage is loaded with antioxidants to give you tons of anti-aging health benefits. Give it a try. You deserve it.

Coconut Milk Coffee Layered with Avocado

Ingredients

  • 1 cup freshly brewed low-toxin coffee (regular or decaffeinated)
  • 2 tablespoons coconut cream
  • ½ avocado, thinly sliced

Method

Whip coffee and coconut cream in a high-powered blender. Layer with slices of avocado in a glass or jar. Eat with a spoon for a creamy, sustaining treat.

Inspired by Kopi Kopi in Greenwich Village, NY.