Chaga is a type of mushroom, that has some pretty amazing health benefits. It's incredibly high in antioxidants, has tons of vitamins like iron, calcium, and zinc, and has powerful anti-bacterial, anti-viral and anti-inflammatory traits.
Chaga is one of the top sources of betulinic acid, which makes it one of the best anti-cancer and anti-tumor foods you can eat. Chaga's beta-glucans are great for strengthening the immune system, which can help with those suffering from rheumatoid arthritis, lupus, firbomyalgia, IBS, Chron's, shingles and PCOS.
Chaga mushrooms grow on birch trees in the northern regions of the United States and Appalachian Mountains, but can also be found in Europe, Canada, China, Russia and Korea. For those of you who don't like mushrooms, you're in luck. Chaga tastes nothing like mushrooms and actually has a rich, coffee-like flavor that's quite tasty when naturally sweetened with maple syrup, raw honey, dates, or coconut sugar.
I borrowed this recipe from the Medical Medium, and after drinking it for several weeks, decided I needed to put my own spin on it.
1/3 cup coconut milk
1/4 teaspoon ground cinnamon
1 teaspoon chaga extract powder
3 dates (I use Deglet Noor)
6 ounces of boiling water
In a teapot (or saucepan), bring the water to boil over high heat. In a high speed blender, add the coconut milk, cinnamon, chaga, and dates. Once the water is boiling, add to the blender and blend on high for about 20 seconds, or until everything is well combined. Serve immediately.
Stay tuned for more chaga recipes, like Chaga Mexican Hot Chocolate Ice Cream and whatever else I can think to put chaga in!