Formula inspired primarily by Huel. Check out Bret Hess's recipe for detailed instructions on preparing the powder.

To prepare this, I combine the premixed powder, oil, flax, vitamin, D3, and water in a blender. I typically add additional ingredients for flavor. Good combinations that I've tried include:

• Frozen strawberries
• Apple (cored) and cinnamon
• Banana and peanuts
• Vanilla extract and (optionally) cacao
• Blueberries and spinach

Most vitamins are taken care of by the multivitamin and other ingredients. However, vitamin D and K are too low without additional supplements:

• Vitamin D: Take D3 pills during winter months (mid November to mid February at 40 degrees latitude) 2000IU/day. You may need to supplement more or less depending on latitude and sun exposure.
• Vitamin K: Consume broccoli sprouts, kale, or another cruciferous vegetable for vitamin K and sulforaphane. A tiny amount (as little as 1/10th cup a day) will provide plenty of vitamin K to meet the RDI.

Excesses:

• Manganese: Slightly exceeds the UL of intake due mostly to high manganese content of oats, however no evidence shows that dietary manganese results in toxicity, only inhaled and in water. Additionally, the phytic acid in oats and flaxseed reduces manganese bio-availability. Read more here.

Given an estimated 4% conversion of ALA omega-3 fatty-acids to DHA omega-3s by our bodies, the 12 grams ALA in this recipe results in 480mg of converted DHA. Based on nutritional studies, we seem to need 250mg DHA/day. I use bulk whole flaxseed and prepare in blender to prevent rancidity.

This recipe meets all amino acid RDI values, containing 300-869% of the RDI for each of the nine essential amino acids.

The recipe includes a tiny amount of sucralose for sweetness with no added sugar. Can instead be sweetened with around 40g table sugar or unsweetened if desired.

Changelog:

• version 6 (this version):
  • Modified macro ratios slightly
  • Using exclusively soy protein now
• version 5:
  • Increased carbohydrate to lipid ratio
  • Used remainder of pea protein and used soy protein for the rest
  • Replaced canola oil with olive oil
• version 4:
  • Reduced protein amount from 130g to 120g
  • Increased pea protein to wheat protein ratio (I'm almost out of wheat)
• version 3:
  • Switched from calcium chloride to calcium carbonate. Significant flavor improvement
  • Added sucralose and removed sugar
  • Removed flavorings/spices/supplements
  • Removed coconut oil
  • Removed masa
• version 2:
  • Reduced calories to ~2000
  • Replaced some oat with masa flour
• version 1:
  • Initial recipe based on Bret Hess's Oat, Wheat Soylent