Slowly simmer two or three chunks of chaga tea in 2 litres of water for 3–4 hours until rich in colour. Store tea in fridge for up to one week. Chaga chunks may be frozen and reused.
Heat chaga, then add Fermented Maca and steamed chocolate-flavoured almond milk. Mix well. Sweeten to taste, and garnish with shavings of dark chocolate.
Superfoods and chocolate in the same recipe usually means I can have two in a row and not feel so bad, right? This muffin is made with fermented maca, an adapto...
The past two years have been like no other. The global impact of the SARS-CoV-2 coronavirus—which causes COVID-19—has revealed cavernous divisions regarding how...
Ingredients ½ cup of dates, puréed ½ cup of nonfat plain yogurt 1 cup of almond milk ¼ cup of coconut oil, melted 1 tsp. of vanilla extract 2 eggs ½ tsp. baking...
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