Mucuna Cacao Reishi Latte’ by Brynda Bechtold

Used in much higher amounts, 10 to 15 grams, mucuna pruriens is the highest natural source of L-dopa and useful in diseases of the nervous system. No side effects have ever been recorded. It builds dopamine that has been lost from using stimulants. It also restores the kidney adrenal meridian.                                                                          

½ cup reishi tea (see recipe below)
½ cup coconut water
1 cup nut milk
3 Tbsp. raw cacao powder
1 tsp. mucuna powder
1 – 2 tsp. vanilla
stevia and salt to taste

To make reishi tea, add a few tablespoons of reishi mushroom slices to 1 quart of good water. Gently bring to a low simmer for 20 minutes and strain.   Refrigerate the tea & the mushroom as it can be reused again within a week.

Cream the following powders into a small amount of liquid to make a paste: raw cacao powder, mucuna powder, vanilla, stevia & salt to taste. Add the liquids to the paste and puree until blended or whiz in a blender. It can be heated or used cold.

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