26/05: TURMERIC GROUNDING TEA
TURMERIC GROUNDING TEA
Ingredients
1 cup coconut milk (unsweetened)
1 tsp ground turmeric
1/2 tsp ceylon cinnamon
1/4 tsp cardamom
1 tsp raw organic honey
1 tsp Reishi powder
Heat coconut milk and slowly stir in remaining ingredients.
NOTE: REISHI POWDER POWDER CAN BE REPLACE WITH ANY OTHER MUSHROOMS POWDER OR WITH 1-2ML MUSHROOMS TINCTURE. IF USING TINCTURE PUT AT THE END , DO NOT COOK WITH TINCTURE.
Ingredients
1 cup coconut milk (unsweetened)
1 tsp ground turmeric
1/2 tsp ceylon cinnamon
1/4 tsp cardamom
1 tsp raw organic honey
1 tsp Reishi powder
Heat coconut milk and slowly stir in remaining ingredients.
NOTE: REISHI POWDER POWDER CAN BE REPLACE WITH ANY OTHER MUSHROOMS POWDER OR WITH 1-2ML MUSHROOMS TINCTURE. IF USING TINCTURE PUT AT THE END , DO NOT COOK WITH TINCTURE.
26/05: BEAUTY & VIBRANCE JUICE
BEAUTY & VIBRANCE JUICE
Ingredients:
6 carrots
1 green apple
4 stalks celery
1 cucumber
1 lemon, peeled
1-inch piece of ginger, peeled
1 tsp Reishi powder
Juice carrots, apple, celery, cucumbers, ginger, and lemon. Once juiced, stir in 1 tsp of Reishi powder. Serve chilled.
NOTE: REISHI POWDER POWDER CAN BE REPLACE WITH ANY OTHER MUSHROOMS POWDER OR WITH 1-2ML MUSHROOMS TINCTURE. IF USING TINCTURE PUT AT THE END , DO NOT COOK WITH TINCTURE.
Ingredients:
6 carrots
1 green apple
4 stalks celery
1 cucumber
1 lemon, peeled
1-inch piece of ginger, peeled
1 tsp Reishi powder
Juice carrots, apple, celery, cucumbers, ginger, and lemon. Once juiced, stir in 1 tsp of Reishi powder. Serve chilled.
NOTE: REISHI POWDER POWDER CAN BE REPLACE WITH ANY OTHER MUSHROOMS POWDER OR WITH 1-2ML MUSHROOMS TINCTURE. IF USING TINCTURE PUT AT THE END , DO NOT COOK WITH TINCTURE.
26/05: CHOCOLATE REISHI DELIGHT
CHOCOLATE REISHI DELIGHT
Ingredients:
1 cup boiling water
1 cup almond milk
1 tbsp cacao powder
1 tsp reishi mushroom powder
2 tsp coconut oil
Dash of cinnamon
Pinch of sea salt
1 1/2 tbsp maple syrup (or sweetener of choice )
Instructions: combine all ingredients in a blender and blend until smooth. Mixture should be creamy and frothy. Pour into your favorite mug and enjoy!
NOTE: REISHI POWDER POWDER CAN BE REPLACE WITH ANY OTHER MUSHROOMS POWDER OR WITH 1-2ML MUSHROOMS TINCTURE. IF USING TINCTURE PUT AT THE END , DO NOT COOK WITH TINCTURE.
Ingredients:
1 cup boiling water
1 cup almond milk
1 tbsp cacao powder
1 tsp reishi mushroom powder
2 tsp coconut oil
Dash of cinnamon
Pinch of sea salt
1 1/2 tbsp maple syrup (or sweetener of choice )
Instructions: combine all ingredients in a blender and blend until smooth. Mixture should be creamy and frothy. Pour into your favorite mug and enjoy!
NOTE: REISHI POWDER POWDER CAN BE REPLACE WITH ANY OTHER MUSHROOMS POWDER OR WITH 1-2ML MUSHROOMS TINCTURE. IF USING TINCTURE PUT AT THE END , DO NOT COOK WITH TINCTURE.
26/05: SUPERFOOD REISHI TEA
SUPERFOOD REISHI TEA
Ingredients:
1 1/2 cups almond milk
1 tbsp reishi mushroom powder
1 tbsp chia seeds
1 tbsp ground flax seed
1 tbsp coconut oil
1 tbsp honey (or sweetener of choice)
1-2 pitted dates
Pinch of sea salt
Instructions: combine all ingredients in a blender and blend until smooth. Pour into a saucepan to bring to a simmer. Pour into your favorite mug and enjoy!
NOTE: REISHI POWDER POWDER CAN BE REPLACE WITH ANY OTHER MUSHROOMS POWDER OR WITH 1-2ML MUSHROOMS TINCTURE. IF USING TINCTURE PUT AT THE END , DO NOT COOK WITH TINCTURE.
Ingredients:
1 1/2 cups almond milk
1 tbsp reishi mushroom powder
1 tbsp chia seeds
1 tbsp ground flax seed
1 tbsp coconut oil
1 tbsp honey (or sweetener of choice)
1-2 pitted dates
Pinch of sea salt
Instructions: combine all ingredients in a blender and blend until smooth. Pour into a saucepan to bring to a simmer. Pour into your favorite mug and enjoy!
NOTE: REISHI POWDER POWDER CAN BE REPLACE WITH ANY OTHER MUSHROOMS POWDER OR WITH 1-2ML MUSHROOMS TINCTURE. IF USING TINCTURE PUT AT THE END , DO NOT COOK WITH TINCTURE.
26/05: HOT REISHI LEMONADE
HOT REISHI LEMONADE
Ingredients:
2 cups water
1 tsp reishi mushroom powder
1-2 tbsp lemon juice
A dash of cinnamon
Honey to taste (or sweetener of choice)
Instructions: add all ingredients to a pot and bring to a simmer. Pour into your favorite mug to drink hot, or chill over ice to drink cold.
NOTE: REISHI POWDER POWDER CAN BE REPLACE WITH ANY OTHER MUSHROOMS POWDER OR WITH 1-2ML MUSHROOMS TINCTURE. IF USING TINCTURE PUT AT THE END , DO NOT COOK WITH TINCTURE.
Ingredients:
2 cups water
1 tsp reishi mushroom powder
1-2 tbsp lemon juice
A dash of cinnamon
Honey to taste (or sweetener of choice)
Instructions: add all ingredients to a pot and bring to a simmer. Pour into your favorite mug to drink hot, or chill over ice to drink cold.
NOTE: REISHI POWDER POWDER CAN BE REPLACE WITH ANY OTHER MUSHROOMS POWDER OR WITH 1-2ML MUSHROOMS TINCTURE. IF USING TINCTURE PUT AT THE END , DO NOT COOK WITH TINCTURE.
26/05: REISHI MUSHROOM SOUP
REISHI MUSHROOM SOUP
Ingredients
1 tbsp olive oil
1 medium onion diced
4 cloves garlic diced
2 tbsp Fresh ginger peeled and grated
2 carrots sliced 1/2" thick
1 bulb fennel diced (fronds reserved)
473g Cremini mushrooms sliced
473gfresh shiitake mushrooms sliced (or 1/2 cup dried)
1.42l water
59g dried ground reishi mushroom
59g miso paste
1 tbsp allspice
1/2 tbsp thyme
709g kale chopped
Sea salt and black pepper to taste
Fennel fronds minced
Instructions
In a large soup pot, heat up the olive oil over medium heat. Add the onion and saute for 2 minutes.
Add the garlic and saute for 1 minute. Add the ginger and the remaining vegetables (except the reishi powder) and saute for another 5 minutes or until golden brown.
Add the water, reishi powder, miso paste and dried spices. Bring your soup to a boil and then reduce the heat to bring to a simmer. Cover and cook for 1 hour.
Stir the kale into the hot soup to wilt. Add salt and pepper to taste. Top with fresh fennel fronds and enjoy!
NOTE: REISHI POWDER POWDER CAN BE REPLACE WITH ANY OTHER MUSHROOMS POWDER OR WITH 1-2ML MUSHROOMS TINCTURE. IF USING TINCTURE PUT AT THE END , DO NOT COOK WITH TINCTURE.
Ingredients
1 tbsp olive oil
1 medium onion diced
4 cloves garlic diced
2 tbsp Fresh ginger peeled and grated
2 carrots sliced 1/2" thick
1 bulb fennel diced (fronds reserved)
473g Cremini mushrooms sliced
473gfresh shiitake mushrooms sliced (or 1/2 cup dried)
1.42l water
59g dried ground reishi mushroom
59g miso paste
1 tbsp allspice
1/2 tbsp thyme
709g kale chopped
Sea salt and black pepper to taste
Fennel fronds minced
Instructions
In a large soup pot, heat up the olive oil over medium heat. Add the onion and saute for 2 minutes.
Add the garlic and saute for 1 minute. Add the ginger and the remaining vegetables (except the reishi powder) and saute for another 5 minutes or until golden brown.
Add the water, reishi powder, miso paste and dried spices. Bring your soup to a boil and then reduce the heat to bring to a simmer. Cover and cook for 1 hour.
Stir the kale into the hot soup to wilt. Add salt and pepper to taste. Top with fresh fennel fronds and enjoy!
NOTE: REISHI POWDER POWDER CAN BE REPLACE WITH ANY OTHER MUSHROOMS POWDER OR WITH 1-2ML MUSHROOMS TINCTURE. IF USING TINCTURE PUT AT THE END , DO NOT COOK WITH TINCTURE.