Core Check & Check In

Top Tier Greetings,

Long time hailing from the PNW with a drive to achieve the best in the moment. Being a healthy hueman can appear overwhelming these days. However, I am an avid believer of bettering my baselines with the basics. Sure, we could go into some fresh and trending workouts to get your power output up, but with lack of form comes injury. My philosophy is: Become your best self through conscious building. Breathing.  Movement. Stability. Strength. Flexibility. Endurance. My architectural blueprints are directly aligned in each of these elements of physical capability. Ase-Zulu Camps are all about driving toward the “North Star” goal with the best energy available. We exude positive vibrations only when our groups ascend to the higher planes of physical exertion.  I am Zulu Zeke Khali a.k.a. Thee Healthy Hueman and when I’m around, we are going to blitz the basics. At 30 years of age I am investing in the functionality of my 98-year-old self. I am focusing on my “North Star” goal while in the trenches of the day-to-day grind just like you. What guiding light will you hold fast to when the mud gets thick and no finish line is in sight?

Peace & Blessings,

Z.Y. Khali

Savory Sizzlin’ Chickpeas

INGREDIENTS LIST:

  • Can or jar of organic chickpeas, drained and rinsed twice
  • 1 tbs olive oil
  • ½ organic lemon juiced
  • 1 tbs high grade organic maple syrup
  • 1 tsp Bragg’s liquid aminos
  • 2 tsp each of paprika & oregano
  • 1 tsp garlic powder & onion powder
  • ¼ tsp cayenne pepper

In a small cup, combine the liquid ingredients and beat with a fork and set aside.

Heat the oil in a large skillet or wok on medium high heat. Add the chickpeas and fry them until they become golden brown. Stirring them often to avoid burning them.

After the skillet and peas have exchanged niceties it is time to jazz it up. Now we add our liquid flavors. Allow them to evaporate for about 30 seconds and then add the dry spices and stir to coat thoroughly.

*If serving immediately then place a large bowl in the oven on the warm setting while prepping liquid ingredients. We do not wish to continue to cook the peas. We just want them to remain at a temperature that a savory smoky snack like this should be.

Add the chickpeas to the bowl and toss with a dash of sea salt and prepare to devour.

**Level it up to a lunch w/ avocado dressing (recipe below) and whole grain or plant-based wraps by adding some leafy greens and some slices of a snappy veggie or two like cucumber and red pepper.

Avocado Vinaigrette:

  • 1 large organic avocado
  •  1 cup of water
  • 1 lemon squeezed and zested
  • 1 shallot
  • 1 clove of garlic, minced
  • Salt & pepper to taste

Simply combine all ingredients in a blender except salt and pepper which you will wait until sauce is fully combined. Activate machine and witness green goodness evolve before your eyes.

***If you happen to spare any deliciousness for another day then be rigid about the air tight container you choose. (It will last at most two days in the fridge.)

Meso Coco

INGREDIENTS LIST

  • 1 cinnamon stick (about the size of your thumb if quite thick; if more pencil like, then grab an index finger length stick.)
  • 2.5 tbs cacao powder
  • 1 tbs maca
  • ¼ tsp nutmeg
  • 2 tbs unrefined coconut sugar
  • 6oz coconut milk
  • 6oz filtered water
  • 1 tbs cacao butter
  1. Pour liquids into a sauce pan plus cacao butter
  2. Place cinnamon stick in your mortar and pestle it. Be thorough with your movements. After bashing it down you will get a nice powder with some stray splinters.
  3.  Add in the coconut sugar to finish up the process because it is a nice abrasive.
  4. With a strainer or sifting device of your choice, work the dry ingredients through the screen over a bowl and empty into the simmering liquids.
  5.  Add the maca and half the nutmeg.
  6. Whisk until completely combined.
  7. Pour in a mug and top with a dash of nutmeg
  8. Enjoy