Warm keto porridge(chia and chocolate) with reishi mushrooms and chaga mushroom coffee. 🍄 🍫
I’m obsessed with mushrooms, all types: edible, healing, for recreational purposes. 🍄 I love everything about mushrooms, how they look, how they smell, how they taste – they are so fascinating! I loved mushrooms already as a child, spending a day in the woods searching for mushrooms was and still is the perfect day for me. I hope you already discovered, mushrooms are the perfect keto food: super low in carbs and calories, incredible delicious and easy to prepare. 🍄
Reishi mushroom (ganoderma lucidum) contains chemicals that seem to have a variety of potentially beneficial effects, including activity against tumors and beneficial effects on the immune system.
Chaga mushroom (inonotus obliquus) prevents and fights cancer, supports immune system, fights inflammation, lowers blood sugar and prevents drug effects. I’m using Siberian chaga powder for the coffee (or call it tea, whatever). I really like the taste, it’s malty and mushroom-y, I like to mix it with instant coffee (decaf) for the real coffee taste sans caffeine.
Researchers are taking seriously the possibility that chaga mushrooms may be able to prevent cancer and slow its growth. A 2010 study found that chaga could slow the growth of lung, breast, and cervical cancer cells in a petri dish. The same study also found that chaga could slow the growth of tumors in mice. Another study found that triterpenes, the compounds found in chaga and some other mushrooms, cause tumor cells to self-destruct. Unlike other cancer treatments, however, chaga does not appear to harm healthy cells.
I use reishi mushroom powder, it’s easy and convenient. I but it online, there are capsules as well. To be honest I prefer the powder, is more efficient in my opinion and I prefer to eat whole, real foods and don’t like to relay on supplements and extracts alone(don’t like the idea to swallow handful of pills either, I have tried maitake mushroom as capsules, didn’t like it at all).
The taste of the reishi mushroom powder is pleasant in my opinion, it’s malty and reminds me on malt coffee, currently I’m using mushroom powders by the Seven Hills brand. Basically, the powder goes well with cocoa or coffee but there is always a sediment left in the cup and it tastes sandy. I prefer to eat it “hidden” in a keto dessert/food. The nut butter adds fat, flavor and texture and you need less sweetener! (Currently I’m trying to reduce erythritol in my diet.)
🍄Chaga tea: I use organic Siberian chaga, it’s made into a coarse powder. For the tea, it must be cooked for 15 minutes.
🍄Chia and reishi mushroom porridge
25-30g organic chia seeds
200ml unsweetened almond milk
10g unsweetened, organic fair trade cocoa
4-5g reishi mushroom powder
1 teaspoon cinnamon
1 tablespoon vanilla extract
Pinch Himalayan salt
10-15g erythritol or another low carb sweetener
Few drops of stevia
25 g nut butter
Macros: kcal 395, net-carbs 7.9g, protein 13.6, fat 28.4g
Place all ingredients in a small pot, stir really well then let sit for 20 minutes. Mixture will thicken and become creamy, then heat on a gentle heat. This makes a great breakfast on cold mornings or a dessert, it can be enjoyed cold. There is no need to heat it if you prefer a cold dessert. Just let it sit for at least 20 minutes, chia seeds will absorb the liquid and do all the work.
Chia seeds start to absorb the liquid pretty quickly, but you do need to give the pudding a bit of time to build the gel-like consistency without the heat, I recommend 1 -2 hours or even better, overnight. A great option is to meal prep a big batch for the week or make it the night before you want to eat it and let it sit in the fridge overnight.