Boil 2 quarts of water, add 2 heaping teaspoons of chaga and let it sit for one day or so, until the water turns dark. Strain and put aside. Juice a peeled lemon, a peeled lime and peeled ginger. Add apple cider vinegar and honey. Honey can be substituted by birch syrup, maple syrup or raw xylitol to taste. This chaga mushroom lemonade is simply amazing on a hot day! We usually make
Combine 1 cup of coconut water or almond milk with 3/4 cup of fresh blueberries in a blender. Blend the rest of the ingredients in (1 tablespoon of bee polen, 1 tablespoon of raw cacao butter, 1 teaspoon of maca powder, raw honey or birch syrup). Add this mixture to 1 quart of Chaga Tea (See: Cooking Chaga Tea).
We source our Chaga Mushroom from the place that is commonly referred to as the Cradle of The World – Altai Mountains of Siberia. I has been said that this is where humanity originates. Altai Mountains are one of the most beautiful and ecologically clean places in Russia with vast territories untouched by civilization. In Turkish, Altai Mountains mean “golden mountains” for it is the land full of treasures, spiritual and physical alike – ancient mysteries, legends, tribes, shamans and healers,
For those who never tried Chaga, you’re in for a treat – Chaga is the perfect way to start your day. It is high in antioxidant properties, supporting your immune function, memory and concentration. Chaga is an energy stabilizing and stress-relieving tea which also helps with digestive problems, hypertension and cholesterol. One of the wonderful properties of Chaga is it’s ability to support our immune function and with the flue
Energetically, Chaga blends well with chocolate. This is an elaborate Hot Chocolate Chaga recipe with an additional health boost from hemp seeds, Maca Powder and Carob. Combine raw Chaga tea with organic hemp seeds in a high speed blender and blend for 20 seconds. Strain through a very fine cheesecloth or a strainer. Blend the rest of the ingredients
This Chaga recipe will make approximately 7-8 cups of Chaga tea. When cooking raw Chaga, use only stainless steel, ceramic or glass. Fill your pot with cold filtered water. Add raw Chaga and allow it to soak in water for a few minutes. Bring water close to boiling temperature but do not allow it to boil if possible. Not boiling Chaga will allow for better extraction of herbal essences and ingredients.