THE BEST MUSHROOM Chocolate Smoothie

THE BEST MUSHROOM Chocolate Smoothie

One of the most exquisite grounding and medicinal smoothies out there. This is one of the most effective ways to ingest mushrooms, as it contains the water soluble components, and most importantly the CACAO. Using cacao as a medium when drinking mushrooms, is said to be a fantastic base as it helps our body break the nutrition down and actually assimilate essential nutrients. One of the most important components are the alkaloids within mushrooms that are not easily absorb unless we use very potent vitamin C sources (like mangosteen, shizandra, orange peel, etc.), extract it by cooking for about a day (or days!) and then macerating in alcohol, and/or using cacao as a medium to extract or ingest them. So, there are many routes you can take, but be sure to not just have them without the right support, as you wouldn't want to waste these precious fruiting bodies and have them move right through you!

This smoothie contains immense immune-boosting power, necessary minerals for the day, and enough dopamine to boost you with mental energy. Mushrooms are powerful adaptogenic sources, in other words, miracle tonics that facilitate a total body healing experience. 

Mushroom Chocolate Smoothie

Makes 1-2 Servings

3 frozen bananas 

2 dates

2Tbsp Cacao powder

1tsp Anima Mundi's Adaptogenic 7Mushroom Powder 

1/2tsp Mangosteen powder

2 cups almond milk

Pinch of cayenne **Optional

Handful of ice cubes

Process: Blend all ingredients until smoothe. If you'd like it thicker add a little more banana or dates, if you'd like it less thick, add more almond milk. Enjoy!!

Make this smoothie into a smoothie bowl! Add delicious toppings like banana, granola, cacao nibs, almonds and coconut to kick it up a notch. 


*Smoothie recipe by our Healing Tonics cookbook by Adriana Ayales




The word chai just means tea. If you ask for chai tea in India, you're asking for tea tea and your dorky adorableness will get laughed at a little bit. Masalachai is what you're probably aiming for, which is the spiced version. And chai is pretty much the Indian national beverage.  Despite what starbucks would have you believe, it does not start with a syrup and it's not super heavily spiced.  If you visit India, you'll see chai-wallas on every corner, calling out "chai! chai! chai!" and pouring steaming tea from a height (called "pulling" the chai), allowing it to cool a bit as it streams into little metal cups.

Whenever my husband's parents visit, his mom makes me a steaming cup of her most delicious chai every morning. I start looking forward to it before I even go to bed at night. It is the tastiest tea you have ever tasted and I could drink a hundred cups a day. Granted, she really likes my tea, too, so I have a theory that it just tastes better when someone else makes it for you, with love. 


If you love the flavour of North American coffee-shop chai, you can by tea masala at any indian grocer, which is a ground blend of sweet spices, but I find those mixes usually taste dusty and lackluster and prefer to infuse with fresh. Ginger root, cardamom, cinnamon and/or fennel are wonderful.  You can use any or all of them to make your own flavour. I typically just toss in a few cardamom pods and fennel seeds. Warming and delicious. 

What I love so much about it is that the tea is actually brewed in milk and water in a saucepan on the stove - so it stays piping hot until ready to be drunk, rather than cooling down as it steeps in a teapot.  For authenticity, it should be generously sweetened. I've seen recipes call for 1 tbsp sugar per cup. I don't measure, but it should have the sweetness of hot cocoa. Just avert your eyes and keep on spooning. (It won't have more sugar than a Starbucks anyway, you'll just be aware instead of ignorant.)

A "recipe" is not really necessary, it's the method that matters. Roughly one part milk to two parts water, lots of tea leaves or bags, strong infusion, plenty of sugar, and optional addition of sweet spices. Scale the measurements below to the number of servings you need. Happy cozy-weather sipping! 

(And thanks, Amma, for all the tea and love!) 



  • 8 oz water
  • 4 oz plant based milk (my favorite for chai is Cashew milk)
  • coconut sugar, to taste (about 2 heaped teaspoons per serving, traditionally)
  • 1 heaping tablespoon of black tea (empty out tea bags to make a tablespoon if you don't buy loose leaves)
  • 1-2tsp of Suma root powder

Add any (or all) of the following:

  • 4 cardamom pods, smashed with side of a knife
  • small piece of cinnamon stick
  • 1/4" coin of fresh ginger
  • pinch of fennel seeds (about 10 seeds)


Bring water and milk to a simmer with desired spices in a medium saucepan.  Reduce heat to lowest setting and add tea. Steep until tea takes on a deep, pinky-tan colour, about 3 minutes, stirring occasionally.  Strain into a cup and stir in sugar to taste.


Article & Recipe by the lovely Jennifer Pallian 



Have you ever heard of bulletproof coffee? I forget where I first heard about it, but I do remember thinking, "That sounds interesting." And I'll pretty much try anything that I think sounds interesting. Why not? I will say though that I've read some sources that recommend drinking this type of thing every morning in place of breakfast, which I do not agree with. Although I do love doing it often I don't agree doing it instead of eating a healthy meal. For me this is a tasty alternative to coffee or plain green tea. But if you've never tried bulletproof coffee, or if you have and didn't like it, I still say try this green tea version as I like it even more than the coffee version. Also, to make it even more powerful it's awesome to have it with extra supporting herbs. This makes you feel naturally high AND herbs  get metabolize more efficiently accompanied by a healthy oil like in this case coconut oil. 


2 cups hot water

1/2 teaspoon matcha powder

1/2 tsp Anima Mundi Happiness Tonic

1/2 tablespoon coconut oil

1tsp Coconut crystals or Add your choice of sweetener 

Heat your water until just before it boils. Add the matcha and whisk until no powdery clumps remain. In a blender combine the green tea with the butter and coconut oil. Place a towel over the top of the blender (in case any hot liquid seeps out) and blend for 30-45 seconds on high. The butter and oil will dissolve and the high speed will incorporate some air, giving you a little foam on top (like a latte). Serve hot.


photo and recipe by @abeautifulmess ❤️