I have been adding medicinal mushroom powder to everything recently- well mainly anything chocolatey as the colour and flavours are perfect masked!
I bought a selection of organic medicinal mushroom powders from here and mixed them together into one blend tub which I keep in the fridge. I like to have a teaspoon a day in a chocolatey dessert or as hot drink with some cocoa and/or vanilla bean.
There are many reported benefits of medicinal mushrooms... I was first intrigued by the articles I read up on how mushrooms could help with focus (something I really struggle with as my creative brain fires off on all tangents!) I had also been aware of them at many health food shows but hadn't really explored them at that point.
There are estimated to be over 5 million different species of mushrooms, yet only 270 are currently classified as ‘medicinal’ with their potent anti-inflammatory, anti-anxiety and immune-enhancing qualities. Some of the most popular are reishi, chaga and cordyceps- which are the three types I have.
This pudding recipe is a spin on a classic avocado chocolate pudding, and in putting this post together I realised I didn't actually have any other form of avocado pudding on this blog - every vegan food blogger has an avocado pudding!! ;-) (Now I do too!)
This recipe serves one (or two smaller servings), but I have also tried it with great success by multiplying and making a huge batch of pudding mix then freezing in muffin cups- perfect pudding portions at the ready!
You could mix other mild favoured superfood powders in if your preferred- such as maca or baobab or leave them out all together.
Bonus- this recipe only takes two minutes to blend up!
Recipe: Chocolate Avocado Pudding with medicinal mushrooms
1 medium ripe avocado
1/2 cup medjool dates (approx 3-4)
3 tbs raw cacao (or cocoa powder)
1 heaped tsp cashew or macadamia butter*
1/2 cup water*
1/2 - 1 tsp medicinal mushroom powder (optional)
Tiny pinch of sea salt
Approx. 1 tsp maple syrup - only if needed
* You could also substitute the nut butter and water with 1/2 cup coconut milk.
Blitz all together in a small food processor/blender until super smooth. Taste and add a tiny drop of maple syrup if extra sweetness is desired. Spoon into a serving bowl and allow to chill a little to set if desired.
I served mine with crushed frozen raspberry pieces and desiccated coconut. You could also add an extra layer of fruit at the bottom of the serving bowl.