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Drinks

Hot herbal tonics and smoothies.

Adrenal Jing-a-ling 

1/2 tsp he shou wu
1/2 tsp eucommia bark
1/2 tsp cordyceps
1 heaped tsp lucuma
1 tsp dandy blend
1 heaped tsp coconut oil
1/2 tsp honey
200 ml tonic tea (or hot water)

Method

Place all ingredients into a high-speed blender and blend until smooth.

Mushroom Hot Chocolate 

1 tsp Mason’s Mushrooms
1/2 tbsp cacao
1/2 tsp lucuma
1/2 tsp mesquite
1 tsp of maple syrup
1/4 tsp vanilla bean
1 tbsp coconut oil
200ml tonic tea (or hot water)

Method

Place all ingredients into a blender and blend until smooth

Ancient Cacao Mug

1 tbsp cacao
1/2 tsp he shou wu extract
1/2 tsp reishi extract
1/8 tsp cayenne pepper
1/2 cardamom pod
1/8 tsp cinnamon
1/4 cup cashews
1 tsp lucuma
1 tsp raw honey
250 ml pau d arco tea (or hot water)

Method

Place all ingredients into a blender and blend until smooth

Changbai Chai

1/2 tsp astragalus extract
1 heaped tsp lucuma
1/4 tsp turmeric
Dash black pepper
1/2 cardamon pod
1/8 tsp nutmeg
1/4 tsp cinnamon
1 tsp ghee
200ml tonic tea (or hot water)

Method

Place all ingredients into a blender and blend until smooth

Brain Tonic 

1 heaped tsp lion’s mane extract
1/4 tsp astragalus extract
1 tsp honey
1 heaped tsp coconut oil
200ml tonic tea (or hot water)

Method

Place all ingredients into a blender and blend until smooth


The Humble Tonic

1 tsp preferred tonic herb extract (chaga, reishi etc)
1 heaped tsp coconut oil
1/2-1 tsp honey, maple syrup or stevia to taste
200 ml hot water

Method

Place all ingredients into a blender and blend until smooth


 

Super-Immunity Smoothie

1 tsp chaga extract
1 tsp reishi extract
1/2 cup blueberries
1/2 cup raspberries
1 tbsp coconut oil
1/2 tsp spirulina
300 ml coconut water

Method

Place all ingredients into a blender and blend until smooth

 

MEALS

Medicinal Mushroom Miso

1 tbsp Mason’s Mushrooms
1 bunch shallots – sliced thin, white and green parts separated
1 (1-inch) piece fresh ginger, chopped
3 cloves garlic, chopped
2 tablespoons toasted sesame oil
8 cups spring water
3 pieces dried kelp (kombu)
100g dried shiitake mushrooms
1/2 cup light miso
500g baby bok choy, cut in quarters

Method

In a large  pot over medium heat add the shallots white parts, ginger, garlic, and sesame oil. Cook for 1 minute and add 8 cups water. Rinse the kombu and add it to the pot. Bring it to a simmer and cook for 10 minutes – do not let it boil. Remove the kombu and set it aside. Add the dried mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender. Add the bok choy and simmer until it is tender, about 10 minutes. Add the tofu and cook for another 5 minutes. Ladle into bowls and garnish with the reserved green parts of spring onions.

FOR THE HARDCORE

The Hardcore Herbalist

1 tsp of preferred tonic herb extract

Method

Place herb in your mouth and swish until liquified or until you can swallow.