The Jingslingers and their culinary and wellness philosophy changed my life, and I was honored to write the forward to their book.
Their book, Food With Benefits is not just another collection of healthy recipes. This book is next-level nutrition in the hands of culinary geniuses who are also wellness maestros. Joy and Jay harmonize encyclopedic knowledge of the power of superfoods, herbs and tinctures with brilliant flair for pairing flavors and textures that results in exquisite functional food that heals, balances, and nourishes in ways that surpass the imagination.
The benefits of their food runs the gamut. Some of their recipes get me supercharged, energized, and feeling like I’m firing on all cylinders for the first time in my life. Ready to take on the world, or go out and save it. Some of their recipes take me the other way, with dishes that leave me calmed, balanced, and grounded, helping me get a sound sleep and wake up deeply rested and recharged. Whatever you’re after—hormone balance, heightened mental clarity, an antioxidant blast, or anything else on the wellness spectrum—you’ll find foods in their book that deliver it.
And the best part: Their fabulous food is fun. The Jingslingers take the funk out of functional. Reinventing healthy food as comfort food, Joy and Jay have worked up gluten-free, sugar-free, superboosted versions of classic drinks, salads, burgers, breads, ice-creams, donuts, cookies, cakes, and pies—all of which blow their conventional counterparts right out of the water. I’ve been lucky enough to be on hand with other people—hundreds, in fact—when they experience this food revelation. Their reactions are always a thrill and send me into nostalgia for my own first time: “Wow! Un-buh-leev-able. What’s in it? No—this actually heals my body?!”
Food with Benefits is a definitive guide to using medicinal herbs and superfoods. They cover foods like: açaí, ashwagandha, astragalus, brain octane oil, chaga mushroom, He Shou Wu, lion's mane, kelp, maca, mucuna, reishi mushroom, and proprietary blends like Blue Majik, Miracle Reds, Brain On, and Pure Radiance. They also talk about their favorite natural sweeteners like blackstrap molasses, monk fruit, stevia, maple syrup, and birch xylitol.
Every recipe in the book has the base ingredients, and then you can "jing it up" with boosters, and then "sling it" to suit your own dietary preferences, such as vegan or paleo. "Everybody is welcome" at the Jingslingers' table, and there is something for everyone in this book.
There are recipes for kickass ketchup, spaghetti squash hashbrowns, silken kabocha bisque, immortal gut salad, gratitouille, charmed chili, jingsmacked kitchari, coconut whipped cream, superfood salted caramel, lemon curd, chocolate sauce, cannoli, coconut creme brulee, panna cotta, chocolotta truffle jinglato ice cream, brilliant brownies, epic eclairs, superhero doughnuts, slingshots, shortbread pie crust, living waters margarita, strawberry-basil lemontini, Blucidity shots, sleeping beatea, and these amazing gluten-free, vegan, paleo coconut flatbreads.
This vegan, paleo, grain-free, gluten-free flatbread is super easy, really versatile for wraps, tacos, and paninis, and is delicious. Add any fresh herbs and spices you fancy. I double the recipe and freeze the remaining flatbreads to use as I need them.
I honestly can't rave enough about this book. The recipes shatter conventional expectations of what’s possible with flavor and nutrition with natural food.
Just buy their book and make the recipes. No matter what your health goals or your dietary preferences, this food will rock your world. And it won’t be just a Jingsling fling—it’ll be a lifelong love affair.
Snag your copy of Food With Benefits, and learn more about The Jingslingers.
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Superfood Holiday Recipes