I’m writing this while sipping on the elixir recipe I plan to share with you…BUT BEFORE I DO…It’s been a minute since I blogged outside of recipe development for clients, and I was curious as to why, and it seems that I have more to say than just recipes- which comes as a shock to no one.
Sure, I love to throw down in the kitchen; in fact, cooking is my livelihood and passion. That said, there’s so much cooking/recipe/food media adjacent topics that I’d love to delve into, but I felt like it would be too outside of my “niche”. But in the time of COVID, where life feels like it can be all too short, I said to myself, SCREW IT.
So here I am. Sharing my excitement about all the stuff I’m going to share with you! I’m so excited to share my journey of auto-immune disease, and healing through food, with the hope of helping those who find themselves in the same boat. I’d love to talk to you about food television, and the BTS that comes with the most exciting part of my career. I’d love to talk to you about it ALL, because if COVID has taught me anything, it’s that sometimes I just need to talk.
With that, I’d love to share the aforementioned elixir recipe, because I’m nothing if not a complete contradiction some days. So while I plan on sharing SO MUCH MORE, today it’s a delicious Chocolate Chaga Superfood Elixir.
This superfood chaga chocolate elixir isn’t as poncy as it seems, I promise; but this it has (among other tools) helped to heal my inflamed “I-hate-you body” find peace. And it tastes just like chocolate milk; so, I mean, do it if not for the flavour alone.
- ½ cup Riviera Coconut Yogurt
- 1 heaping tbsp Raw Cacao Powder
- 1 ½ cup brewed chaga tea, chilled
- 2 tbsp maple syrup
- ½ tsp Ashwaganda powder (optional)
- ½ dropper zinc (optional)
In a blender, combine all ingredients until smooth. Pour over ice and consume immediately.