Emergency Spot Patch

Curology Cleanser

Gentle Curology

GRASS – FED BEEF ISOLATE POWDER

Grass-Fed Beef Organs

Grass-Fed Collagen

Prime Protein

A limited-edition collaboration with MASA. Their iconic churro flavor, with 20g of grass-fed beef protein and collagen.

Masa x Equip: Chocolate Churro Prime Protein

Decaf Clean Coffee

Clean Coffee

Foundational health support.

Watermelon

Peach Mango + Raspberry

Peach Mango

Raspberry

Cookies & Cream (Low Sugar)

Vanilla (Low Sugar)

Chocolate (Low Sugar)

Chocolate Mint (Low Sugar)

Cinnamon Roll

Unflavored

Chocolate Churro (Low Sugar)

Banana (Low Sugar)

Peanut Butter

In a small bowl, combine 1 cup all-purpose flour with 3 tablespoons warm water. Stir until a smooth, spreadable paste forms. Add 1 teaspoon white vinegar and 1 teaspoon salt and mix until fully incorporated. The mixture should be thick but spreadable; add a splash more water (½ teaspoon at a time) if too stiff.

Make quick paste

If using the patch as a temporary fill on fabric or a small tear, spread a thin layer of the paste over the damaged area, smoothing edges so it overlaps surrounding material by about 1/4 inch. This creates an emergency seal. Allow to air dry for 20–30 minutes until tacky.

Mix 1 teaspoon mild liquid dish soap with 2 tablespoons warm water and 2 tablespoons hydrogen peroxide in a separate container. Stir gently to combine. Test this solution on an inconspicuous area first if working with colored fabric or delicate material.

Pre-clean the area

Dab the stained or soiled area with the solution using a clean cloth or cotton pad to lift surface dirt and set-in spots. Blot, do not rub aggressively. Allow the cleaned area to fully dry (5–10 minutes) before applying the base patch.

Once the base paste is tacky or mostly dry, position the cotton patch or scrap fabric over it. Press firmly so the paste bonds the patch to the underlying material. Smooth out any wrinkles and trim excess patch fabric if needed. If you have clear fabric glue, brush a thin layer around the patch edges to improve adhesion and waterproofing.

Apply patch fabric

For a more durable temporary repair, stitch around the patch perimeter with heavy-duty thread once the paste and glue have dried (about 1–2 hours). If stitching is not possible, allow glue to cure according to product instructions before using the item.

Reinforce (recommended)

Allow the entire repair to set undisturbed for at least 2 hours; for best strength let it cure 12–24 hours. This is an emergency, temporary fix—replace with a proper repair when possible.

all-purpose flour

warm water

white vinegar

table salt

liquid dish soap (mild)

hydrogen peroxide (3%)

clear fabric glue or craft glue

cotton patch or scrap fabric (prewashed)

heavy-duty sewing thread (if stitching)

Pour 1 cup distilled water into a sanitized heatproof beaker or bowl. Warm gently to about 30–35°C (86–95°F) — warm but not hot — to help dilute surfactants and dissolve water-soluble ingredients.

Warm water

Add 1/4 cup decyl glucoside to the warmed distilled water. Stir slowly with a sanitized spoon or spatula to minimize foam. Once partially incorporated, add 1 tablespoon cocamidopropyl betaine and stir gently until the mixture is uniform. Allow mixture to rest briefly to reduce bubbles.

Add 1 teaspoon glycerin to the surfactant mixture and stir until dissolved. Add 1/2 teaspoon propylene glycol (or 1,3-propanediol) and 1 teaspoon of 10% panthenol solution. Mix gently to fully incorporate. These ingredients increase moisture retention and provide a silky feel.

Stir in 2 tablespoons aloe vera juice. If using thicker aloe gel, pre-dilute to a liquid consistency. Add 1/2 teaspoon niacinamide 10% solution and mix thoroughly. Note: do not add powdered niacinamide directly to surfactant base; use a water/propylene glycol solution to ensure solubility.

Measure the pH of the mixture with pH strips or a pH meter. A gentle facial cleanser should be in the pH range about 5.0–6.0. If pH is below ~4.5, adjust upward by adding tiny drops of the 10% sodium hydroxide solution; if above 6.5, you can lower pH with a dilute citric acid solution (not listed above). Add sodium hydroxide 10% very sparingly — start with an estimated 1–2 drops (≈0.02–0.05 tsp) and re-check pH after mixing.

Once pH is in range, add 1/2 teaspoon preservative (follow the manufacturer's recommended use rate and temperature guidelines). Mix thoroughly to ensure even distribution of preservative.

If desired, add 1/4 teaspoon ethylhexylglycerin as an additional skin conditioning agent. If using fragrance or essential oil, add a very small amount (often 0.05–0.2% final concentration) after confirming preservative compatibility and tolerance — for sensitive-skin formulations it's recommended to leave fragrance out.

Give the final formula a gentle stir to remove entrained bubbles. Transfer the cleanser into a sanitized pump bottle or squeeze tube. Label with ingredients, date made, and recommended use-by (typically 3–6 months for DIY preserved water-based products; follow preservative guidance).

To use: wet face with lukewarm water, dispense a small amount (pea-sized) into hands, lather gently and massage onto face for 30–60 seconds, then rinse thoroughly and pat dry. Avoid contact with eyes. Store in a cool, dry place away from direct sunlight.

Distilled water

Decyl glucoside (mild nonionic surfactant)

Cocamidopropyl betaine (amphoteric surfactant)

Glycerin (vegetable)

Propylene glycol (or 1,3-propanediol as alternative)

Panthenol (provitamin B5) 10% solution

Aloe vera juice (or 50:50 aloe/distilled water if thicker)

Niacinamide (10% solution)

Sodium hydroxide solution 10% (for pH adjust)

Preservative (e.g., Optiphen, Germaben II or Geogard ECT according to manufacturer rate)

Ethylhexylglycerin (mild skin conditioner)

Essential oil or fragrance (optional)

Sanitize all tools and a small mixing bowl or pump bottle with rubbing alcohol and let air dry. Warm the distilled water slightly (to lukewarm) to help ingredients dissolve. Measure 1 cup distilled water into the bowl or bottle.

Prepare and mix base

Add 2 tbs mild liquid castile soap into the water. Stir gently to avoid foaming. The castile soap is the gentle surfactant that will cleanse without stripping.

Add 1 tsp glycerin and 1 tbs pure aloe vera gel. Stir until the glycerin and aloe are evenly distributed. These humectants soothe and hydrate skin and counteract potential drying from the surfactant.

If using, add 0.5 tsp panthenol and 3 drops vitamin E oil. Mix thoroughly. These are optional actives to support skin barrier health.

Transfer the mixture into a foaming pump bottle (preferred) or a clean pump/dispensing bottle. Label with date. Use 2 pumps to cleanse face morning and night: wet face, pump foam into hands, gently massage, then rinse with lukewarm water and pat dry.

Sanitize a small glass beaker and dropper bottle. If you are using pre-made serums (10% niacinamide and 10% azelaic), combine 0.5 tsp of each in the beaker. If using powders, dissolve each powder into a small amount of the warmed hybrid carrier (2 tbs distilled water + aloe base): sprinkle niacinamide and azelaic powder gradually while stirring until dissolved.

Once powders are fully dissolved (or pre-made serums combined), add 1 tsp squalane and stir to form a lightweight emulsion/serum. Squalane improves skin barrier and helps deliver actives without irritation.

If the serum contains water, add a suitable preservative at the manufacturer-recommended rate (example in ingredients: 0.25 tsp) and mix. This prevents microbial growth if you plan to store the serum more than a week. Otherwise make fresh batches and refrigerate up to 7 days.

Transfer the serum to a dark dropper bottle, label with contents and date. To use: after cleansing and patting skin dry, apply 3–4 drops to face (avoid direct eye area) once daily at night initially. If tolerated, can be used AM under sunscreen. Introduce slowly—start every other night and build up.

Patch test first: apply a small drop to inner forearm for 48 hours to check for irritation before facial use.

After serum absorption (~1–2 minutes), dispense 2 tbs equivalent (about a nickel-to-quarter size amount in total across face and neck) of light non-comedogenic moisturizer and pat onto face to seal in hydration.

In the morning, follow moisturizer with 1 tsp mineral SPF 30+ applied evenly to face and neck as the final step. Reapply sunscreen every two hours if exposed to sun, or as directed by the product.

If using the active serum in the morning, always apply sunscreen afterward. If skin becomes irritated, reduce active frequency, eliminate one active (azelaic or niacinamide), or consult a dermatologist.

distilled water

mild liquid castile soap (unscented)

glycerin (vegetable)

aloe vera gel (pure)

panthenol (provitamin B5) — optional

vitamin E oil (tocopherol) — optional

niacinamide powder or 10% niacinamide serum

azelaic acid 10% (powder) or 10% pre-made serum

hybrid carrier (distilled water + aloe base)

squalane (plant-derived) or light facial oil

preservative (if making water-containing serum) — opt.

light, non-comedogenic moisturizer (fragrance-free)

physical sunscreen (mineral, SPF 30+, zinc oxide)

Use the provided scoop from the beef isolate container to level one full scoop (typically ~25–30 g depending on product). Place the scoop of grass‑fed beef isolate powder into a clean shaker bottle or blender.

Measure

Pour 10 ounces (about 300 ml) of cold filtered water into the shaker bottle or blender over the powder.

Add liquid

If using a shaker bottle: secure the lid and shake vigorously for 20–30 seconds until the powder is fully dispersed and there are no visible clumps. If using a blender: blend on low for 10–15 seconds until smooth.

Combine

Let the mixture sit for 30–60 seconds to allow any remaining small clumps to hydrate, then shake or blend again for 5–10 seconds. Check consistency and adjust.

Rest and re‑shake

If using cocoa powder, cinnamon, or a pinch of sea salt, add them to the powder in the shaker or blender before adding water to reduce clumping.

Add dry flavorings

If you prefer a sweeter drink, add 1 teaspoon honey or maple syrup into the liquid before combining, or add to taste after mixing and then re‑mix briefly.

Add sweetener

To serve cold, add 4 ice cubes to the shaker or blender before blending or shaking. If using a shaker, crush the ice slightly by shaking vigorously; for a smoother, slushy texture use a blender.

Make chilled

Taste the prepared drink and adjust sweetness or salt as desired. Pour into a glass if blended. Consume immediately for best texture and flavor.

Final taste and serve

Grass‑fed beef isolate powder (unflavored)

Filtered water

Unsweetened cocoa powder

Honey or maple syrup

Ground cinnamon

Sea salt

Ice cubes

Rinse the liver, heart, and kidney under cold water. Pat dry with paper towels. Trim away any silver skin, connective tissue, large veins, and tough membranes. For liver, slice into 1/4- to 1/2-inch slices. For heart, remove valves and cut into 1/2-inch strips. For kidney, halve and remove the fatty core if present, then slice thinly.

Clean and trim

Place the prepared organ pieces in a nonreactive bowl. Add the apple cider vinegar and enough cold water to just cover (about 1/2 cup additional water if needed). Let soak 20 minutes to reduce strong flavors and remove impurities. After soaking, drain and pat organs dry.

Soak to mellow flavor

If using ground beef to mellow the texture/flavor, combine the drained organ pieces (finely chop liver/kidney/heart or pulse briefly in a food processor) with the ground beef and gently mix. Seasoning will be added later.

Optional: mix with ground beef

In a bowl, combine sea salt, black pepper, smoked paprika, garlic powder, and dried thyme. Toss the organ pieces (or organ-ground beef mixture) with the spices until evenly coated. Let rest 10–15 minutes to allow flavors to penetrate.

Heat a large skillet over medium heat. Add the olive oil or butter and let it warm until shimmering (or melted). Add the sliced onion and a pinch of salt; cook, stirring occasionally, until soft and beginning to caramelize, about 8–10 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Increase heat to medium-high. If cooking organ pieces, add them in a single layer, in batches if necessary, to avoid overcrowding. Sear without moving for 1–2 minutes per side to develop a browned crust, then continue cooking an additional 1–4 minutes depending on thickness: liver should be cooked to medium (slightly pink inside) to remain tender (~3–4 minutes total per side for thicker slices), heart and kidney benefit from slightly longer cooking until just cooked through (~4–6 minutes total). If using an organ-ground beef mix, break into chunks and brown, stirring, until cooked through, about 6–8 minutes.

Once nicely browned but not overcooked, push the organ pieces to one side of the pan. If the pan looks dry, add a tablespoon of butter or oil. Deglaze the pan with the bone broth, scraping up browned bits with a wooden spoon. Let the liquid reduce slightly for 1–2 minutes to concentrate flavor.

Taste and adjust seasoning with additional salt/pepper if needed. Stir in fresh parsley and a squeeze of lemon juice if using. Remove from heat.

Serve the organ medley immediately over cooked rice, mashed potatoes, or steamed greens. Spoon any pan juices over the top. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.

grass-fed beef liver

grass-fed beef heart

grass-fed beef kidney

optional: grass-fed ground beef (to mellow flavor)

apple cider vinegar

sea salt

black pepper

smoked paprika

garlic powder

dried thyme

extra-virgin olive oil or grass-fed butter (ghee if dairy-sensitive)

yellow onion, medium, thinly sliced

garlic cloves, minced

fresh parsley, chopped

fresh lemon juice (optional, to taste)

bone broth or stock (to deglaze / finish)

optional: cooked rice, mashed potatoes or steamed greens

Warm 250 ml filtered water until it is hot but not boiling (around 70–80°C). You can microwave for 60–90 seconds or heat in a kettle and let sit 30 seconds.

Heat the water

Place 2 tablespoons of grass-fed bovine collagen powder into a heatproof mug or small bowl. Pour 60 ml of the hot water over the powder and stir briskly with a spoon or small whisk for 20–30 seconds until the collagen is fully dissolved and there are no lumps.

Dissolve collagen

Add the remaining 190 ml hot water (or 190 ml hot water plus 60 ml almond milk if using the optional creaminess variation) and stir to combine. If using almond milk, you can warm it slightly first to maintain temperature.

Add remaining liquids

If desired, stir in 1 teaspoon raw honey or maple syrup for sweetness and 1 teaspoon fresh lemon juice for brightness. Sprinkle 1/4 teaspoon ground turmeric and a pinch of freshly ground black pepper (only if using turmeric) and 1 teaspoon ground cinnamon for warmth. Stir thoroughly to combine all ingredients.

Flavor and finish

Taste and adjust sweetness or lemon to preference. Serve immediately while warm. If you prefer an iced version, allow to cool slightly, refrigerate until cold, then pour over ice.

Adjust and serve

grass-fed bovine collagen powder

filtered water (hot, not boiling)

unsweetened almond milk (optional, for creaminess)

raw honey or maple syrup (optional, sweetener)

fresh lemon juice (optional, brightener)

ground cinnamon (optional, flavor)

ground turmeric (optional, anti-inflammatory)

black pepper (freshly ground, pairs with turmeric)

Pour 1.5 cups unsweetened almond milk into the blender. Add 1/2 cup plain Greek yogurt. This establishes the creamy liquid base and contributes significant protein.

Add liquids and dairy

Scoop 1.5 scoops vanilla whey protein powder into the blender, then add 3/4 cup frozen mixed berries and 1/2 a banana (broken into chunks). The berries add antioxidants and the banana adds natural sweetness and body.

Add protein powder and fruit

Add 1 tablespoon almond butter, 1 tablespoon ground flaxseed, and 1 teaspoon chia seeds to the blender. These provide healthy fats, omega-3s, and fiber to help keep you full and stabilize blood sugar.

Add 1/4 cup cold water and 4 ice cubes to control thickness. If you prefer a thinner shake, add up to an additional 1/4 cup water or more almond milk in 2-tablespoon increments.

Secure the blender lid and blend on medium-high for 30–60 seconds, or until all seeds and nut butter are fully incorporated and the texture is smooth and creamy. Stop and scrape down the sides once if needed.

Blend until smooth

Taste and adjust: if you want more sweetness, add 1 teaspoon honey or maple syrup and blend for 5–10 seconds. If you like a warm spice note, add 1/4 teaspoon ground cinnamon and pulse once or twice.

Pour into a 16–20 oz glass, garnish with a fresh mint leaf if desired, and serve immediately.

unsweetened almond milk (or preferred milk)

plain Greek yogurt (2% or whole)

vanilla whey protein powder

frozen mixed berries

ripe banana (fresh or frozen, broken into chunks)

natural almond butter (or peanut butter)

ground flaxseed

chia seeds

cold water (adjust to desired thickness)

ice cubes

honey or maple syrup (optional, for added sweetness)

ground cinnamon (optional)

fresh mint leaf (for garnish)

In a medium heatproof bowl or the blender cup, combine the unsweetened cocoa powder, granulated sugar (or erythritol), and the pinch of sea salt. Pour 150 ml hot water over the dry mix and whisk briskly until a smooth chocolate slurry forms and no lumps remain (about 20–30 seconds).

Bloom cocoa and dissolve powders

Add the 2 scoops of grass-fed beef protein isolate and 1 scoop of collagen peptides to the chocolate slurry. Add the ground cinnamon. Whisk vigorously by hand for 20–30 seconds or pulse once or twice in a blender to integrate. Ensure there are no dry pockets of powder.

Add protein and collagen

Slowly stream 200 ml of cold whole milk or unsweetened almond milk into the chocolate–protein mix while whisking (or with the blender running on low). Continue until the mixture is smooth and slightly frothy. Taste and adjust sweetness if needed—add up to 1 tsp sugar or sweetener to taste.

Incorporate milk for creaminess

If serving cold, place the assembled shake in the refrigerator or add a few ice cubes and pulse once in the blender until chilled. If you prefer warm, gently heat the mixture in a small saucepan over low heat, stirring constantly, until warm but not boiling (do not overheat to avoid denaturing protein excessively).

Chill briefly (optional)

If using whole churros, break them into small pieces and pulse in a food processor to create coarse crumbs. Toss the crumbs with 1 tsp melted butter to help them toast and adhere to the shake surface.

Prepare churro crumbs

Spread the buttered churro crumbs on a small baking sheet or skillet and toast over medium heat for 2–3 minutes, stirring constantly, until fragrant and slightly crisp. Remove from heat and immediately toss with the cinnamon–sugar mix to coat. Allow to cool 1–2 minutes.

Toast crumbs

Pour the prepared Chocolate Churro protein base into a glass. Spoon the toasted churro crumbs over the top. Add optional whipped cream (2 tbs), sprinkle dark chocolate shavings or mini chips, and finish with a light dusting of extra cinnamon–sugar. Serve immediately.

Emergency Spot Patch

Curology Cleanser

Gentle Curology

Grass – Fed Beef Isolate Powder

Grass-fed Beef Organs

Grass-fed Collagen

Prime Protein

Masa X Equip: Chocolate Churro Prime Protein

Decaf Clean Coffee

Clean Coffee

Foundational Health Support.

Watermelon

Peach Mango + Raspberry

Peach Mango

Raspberry

Cookies & Cream (low Sugar)

Vanilla (low Sugar)

Chocolate (low Sugar)

Chocolate Mint (low Sugar)

Cinnamon Roll

Unflavored

Chocolate Churro (low Sugar)

Banana (low Sugar)

Peanut Butter