Choco-Mint Elixir by Brynda Bechtold mannaplanet@gmail.comChoco-Mint Elixir by Brynda Bechtold

Makes about 6 cups

2 cups pumpkin seed mylk or any nut milk
2 cups coconut water, fresh or boxed.
1 cup of reishi mushroom tea
4 tsp. raw cacao powder
1/3 cup raw coconut nectar, maple syrup or stevia to taste
2-4 drops of peppermint essential oil or ½ cup fresh mint leaf
Pinch of salt

Pumpkin Seed Mylk Instructions:
½ cup of pumpkin seeds soaked 4 to 8 hours and drained. Blend to cream with 1 or 2 cups water, minimizing splashing. Pour into jar and add 6 cups (+-) water till full. Add lots of water to avoid chalkiness.

Reishi Mushroom Tea Instructions:
Snip from whole mushroom with scissors into warm water, about 2 Tbsp into 1 quart water. Simmer slowly for 20 minutes or more and strain. Refrigerate. The mushroom can be reused.

Elixir Instructions:
Blend all ingredients
May be served cold or warm.

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