Okay, so I went a little cray cray with the medicinal mushrooms today & made a hella adaptogenic matcha with reishi, cordyceps + chaga!
It’s creamy, frothy, delicious, vegan + refined sugar-free! It’s also warm & comforting, but since it’s summer, it would also be a great idea to serve it over ice!
These mushrooms have powerful adaptogenic & immune-boosting properties that make them beneficial for boosting energy, stamina + endurance, healing the gut + skin, relieving symptoms of depression + anxiety, asthma, boosting liver health, fighting off virus, pathogens + infection & reducing adrenal fatigue, thereby regulating hormone levels + preventing issues caused by elevated cortisol levels.
REISHI is known for its immunity enhancing properties, liver detoxification, heart heart + balancing blood pressure, reducing the risk of infection + fighting asthma/allergies & balancing hormones + blood sugar levels.
CHAGA is great for stimulating the immune system when needed + slowing it down if it’s overactive (due to bet-glucans content), reduces inflammation, is high in antioxidants, fights gastrointestinal issues, normalizes cholesterol levels, slows aging + improves skin & helps relieve symptoms of anxiety.
CORDYCEPS boosts energy + endurance, fights respiratory distress, rejuvenated skin + reduces age spots, boosts heart health + regulates cholesterol, improves kidney health + detoxifies the body, fights inflammation, reduces anxiety + improves mental clarity.
- 1 cup warm unsweetened almond milk
- 1/2 cup warm water
- 1/2 tsp. reishi
- 1/2 tsp. cordyceps
- 1/2 tsp. chaga
- 1 tsp. organic ceremonial grade matcha
- 1/2 tsp. pure organic vanilla
- Ceylon cinnamon
- Boil the water.
- Once boiled, let the water cool slightly to prevent the boiling water from altering the taste of the matcha.
- Add all the ingredients to your blender & blend until frothy.
- Pour & enjoy!