How to brew your shrooms.
Shroom tea
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the classic way
Dump 1 tbsp (8G) OF Super Shrooms into a mug and add 200ML OF HOT WATER. LEt it brew FOR A COUPLE OF MINUTES. Add a bit of honey or a dash of milk if that tickles your fancy.
Mix well and mix often.
Here are some tried and tested recipes that we love.
Super latte
—
who even needs coffee?!
Dump 1 tbsp Super Shrooms into a mug and add a dash of hot water. Add a bit of honey or sweetener of choice. Mix well. Froth up some plant based milk and pour it over. Oat, almond and coconut are our favourites. Sprinkle some cinnamon on top and make sure you rock that milk moustache.
Black? Cool. Bulletproof? Yep. Smoothie? Hell yeah.
BULLETPROOF
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for our keto friends
Mix 1 tbsp Super Shrooms with hot water. Add 1 tsp of grass-fed ghee and 1 tbsp of MCT or coconut oil.
Stir well and stir often.
Get creative and customise it to suit your desired taste and texture.
Shroom shake
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make it your way
Blend 1 banana, 1 heaped tbsp Super Shrooms, 1 tbsp of nut butter, nut milk and ice. Tried and tested optional extras: protein, bee pollen, raw cacao, maca, MCT, collagen, glutamine and greens powder.
The only rule? Mix it every so often so your last sip isn’t a mouthful of mushrooms!
iced
—
for summer days
Brew 1 heaped tbsp of Super Shrooms with a dash of hot water. Steep for 2 minutes. add ice cubes and your plant based milk of choice. stir it up real good and #Don’tSuck (unless it’s reusable) Earth first baby!
Want it creamier?
We got you.
creamer
—
only good stuff
2 cups almond milk, ½ can of coconut cream, 1 cup dates, 1 tbsp vanilla. Blend well. You can choose to strain if you wish before pouring into a bottle and storing in the fridge for up to one week.
Last but not least, our drop dead delicious plant based milk recipe.
PLANT BASED MYLK
—
because homemade is always better
1 cup oats / almonds / cashews / peanuts to 2 cups water. Add more water for the thinner consistency. Sweeten it slightly by adding a couple of dates or maple syrup and blend well before straining through a nut milk bag or tea towel. Pour the milk into a bottle and store in the fridge for up to 5 days. You can save the leftover meal to make protein balls, banana bread and even cookies!
