Recipes by Lauren Lovatt

These mushroom smoothies adapted to your mushroom of choice. Make the milk and smoothie separately for the tie-dye effect shown above or blend it all together and take your smoothie to go!

 

Mushroom MILK

300ml water

100g almonds, soaked for six hours and rinsed

50g cashews, soaked for six hours and rinsed

1 medjool date

2 capsules of your chosen Irish Botanica mushroom, contents only

¼ tsp salt

 

Blend the first set of the ingredients together in a high powered blender and then pass the mixture through a nut milk bag and into a bowl. Then pour it back into the blender with the salt and mushrooms.

 

Make the Milk to ripple into the smoothie and also use this milk in the base.

Store in the fridge for 2 days, if you want to keep it longer do not add the mushroom until ready to use.

 

Smoothies serve 1

Prep time 5 minutes

 

Energy Berry

50g berries

1 Irish Botanica mushroom capsule, powder only (we used Lion’s Mane)

150ml nut milk

1 frozen banana, cut into pieces

 

Mellow greens

150ml nut milk

35g Pumpkin seeds or pumpkin seed butter

1 date

1 frozen banana, cut into pieces

25g kale or spinach, washed

1 Irish Botanica mushroom capsule, powder only (we used Maitake)

1 tsp greens

 

Cool cacao

2 tbsp cacao powder

1 tsp carob powder

1 frozen banana, cut into pieces

1 Irish Botanica mushroom capsule (we used Reishi)

20g spinach, washed

1 date

250ml nut milk (hazelnut or almond work well)

¼ tsp smoked salt

 

Method

Blend all of the ingredients in a high-powered blender until smooth.