The Protein Powder I Would Make and Use

  This ad and questions I am asked all the time prompted me to write this article. I have written about protein powders before, click here. My advice has not changed.


This ad and questions I am asked all the time prompted me to write this article. I have written about protein powders before, click here. My advice has not changed.

Do you use protein powder Paula?

Should I be buying and using protein powder?

What is the best protein powder to use, the best base substance the protein comes from?

Answers: No, No, and Real Food.

A protein powder is derived from some food that the protein has been removed from. This creates a concentrated protein.

Let's be mindful around the food we eat. Protein powders are refined food products. The protein has been extracted from the whole food. Why not just eat the whole food? And, how exactly do they, whoever they are, extract the protein? Chemicals? Extreme heat? 

Mindfulness: Eat whole food.

The above powder ad says it is made from pea, hemp, chia, potato, and chlorella protein... (keep reading below the picture!)

Instead of Refined Isolated Protein Powder From These Sources, Try this:

  • Buy hemp, chia, sunflower, golden flax, pumpkin, and sesame seeds. Organic and raw, of course. 
  • Measure 1/2 to 2/3 cup of each into a mixing bowl.
  • Blend them together well.
  • Pour into a wide mouth quart canning jar.
  • Use 1 to 2 (or more to your liking) tablespoons in your morning oatmeal, granola, smoothie....

You now have the benefits of a whole food, not just the refined out, isolated protein. You get the healthy fats, the fiber, and all the nutrients that are lost in refining of a whole food into just the protein powder.

Whole foods feed your body cells for:

  1. healthy cell regeneration
  2. preventative medicine
  3. healing medicine


Wapatuli Pie Recipe

I remember Wapatuli Punch Parties from my college days... all too well. A cooler full of fruit juices, fruit chunks, and vodka-rum-whiskey and the party was on a roll. 

Call me old but I like my Wapatuli pie better!

When Jake asked me to make him an apple pie I was low on apples. I combined apples, cranberries, blackberries, and blueberries (all local fruit I froze over the summer, apples fresh from Martin's Farm Stand). I chuckled as I was making it as my mind immediately went to college Wapatuli Parties!

Pie Filling: 

  • 2 large apples cut into bite sized chucks, leave skin on for the nutrients and fiber
  • about 1 cup of each berry, add more to have enough to fill your pie plate
  • 1/2 cup of sucanat, unrefined sugar

Pie Crust:

  • 2/3 cup of a mixed flour blend: quinoa, amaranth, millet (I grind myself in my electric coffee grinder)
  • 1/3 cup dark buck wheat flour (why the crust looks so deep brown)
  • 1/2 cup each coconut flour and almond flour. I only used these as I was out of the above mix blend and did not feel like grinding more.
  • 2/3 cup pasture raised butter
  • 1/4 tsp. unrefined sea salt
  • 5-6 tbsp. cold milk, the coconut flour soaks up more fluid as I usually use about 2-4 tbsp. cold milk
  • extra flour for rolling out crust, I used the buckwheat flour

A whole grain crust is a much tastier way to enjoy pie. It has flavor unlike refined, white flour crust which taste like baked wall paper paste and butter. The butter is its flavor saving grace!

Place all ingredients into a food processor and process until the whole mess rolls into a ball. Cut ball in half and roll into pie crust and make your pie.

Whole grain pie crust can be crumbly. (See picture at bottom. I had to piece together a few patches!) Take time and be gentle with it. I use a cotton mat and a cotton sock cover for my rolling pin. I bought these in a package kit at Evans and White's Hardware in Potsdam.

Put the pie together and bake for 45 to 60 minutes, just until it starts getting bubbly. There is no need to over cook fruit.