Chaga (Inonotus Obliquus) also known as the KING OF MUSHROOMS is a curative mushroom and may be one of the best mushrooms for healthy immune function.
Let’s Talk Chaga
Chaga is a medicinal mushroom that is traditionally used for its unique capabilities through its containment of polysaccharides, betulin, betulinic acid, and Inotodiol. Each of these assists in promoting a number of health benefits.
Benefits of Chaga
- Reduces DNA Damage*
- Immune System Enhancement*
- Gastrointestinal Support*
- Liver Protective*
- Helps support Optimal Cognitive Function*
- Helps Maintain Healthy Blood Sugar Levels*
- Both a Jing and Shen Tonic Herb according to Chinese Medicine*
Another wonderful thing about taking Chaga is it makes a great tea, can be added to recipes- even treats and cookies, or you can add a pinch to your morning coffee for an extra health boost.
Testimonials & Reviews Chaga Mushroom
We’ve also received great reviews on our Chaga…. Caue Custodio –February 2, 2017 “Superior product. Thanks to this I stopped being sick all the time. Also, my meditation practices took another level. Will buy this stuff till I die!!”
Try this delicious cookie recipe from our very own Chelsea, director of customer service. Chelsea uses this recipe when she brings the LEH team cookies, and they are always a welcomed treat. We LOVE them! Thanks, Chelsea! Chocolate Chaga Avocado Cookies 100 g. (3/4 cup) avocado flesh (very ripe, but not brown) ½ cup (120mL) coconut sugar (*SEE NOTES) 1 egg (VEGAN VERSION SEE BELOW) ½ cup (120mL) dark cocoa powder 50 g. dark chocolate chunks (I use 85% cocoa) ½ tsp. baking soda 2 tbsp Chaga powder Instructions
- Preheat oven to 175°C / 350° F.
- In a bowl using a hand mixer, mix together avocado and coconut sugar until smooth. Add in the egg.
- Mix in the cocoa powder, Chaga, and baking soda – or better: blend everything together in a food processor, so easy.
- Stir in chocolate chunks.
- Using two spoons place dollops of cookie dough in a baking sheet with parchment paper. The cookie won’t spread as much as usual cookies when baking, so make sure to flatten them out a bit with the back of the spoon.
- Bake for 8-10 minutes or until the cookies are not sticking as much to the paper as they did before baking.
- Cool down. Store in an airtight container in the fridge.
VEGAN OPTION These cookies can also be made Vegan by replacing the egg with a Vegan egg substitute, such as Chia seeds or a “Flegg.” Here’s how to make these egg substitutes:
Method: In your coffee grinder, grind 1 tbsp. chia seeds until fine. Mix with 1/4 cup of water in a small bowl and let it sit for 10 minutes for it to turn into a gel.
A “flegg” is an egg replacer made from flax meal and water. Mix 1 Tbsp flax meal with 3 Tbsp of hot water and use in place of the egg. ( you CANNOT just throw the flax meal in the batter. It must be mixed with water before adding to your recipe). The reason that a flegg works so well is that the outer layer of the flax seed hull is a mucilage, which is a gooey layer found in virtually all plants which aid in food and water storage. When you grind up flax seeds (flax meal) and mix them with water, you get a hydrocolloid – a gel which will bind ingredients together.
NOTES – Additions: I have tried adding all kinds of different add-ins, such as mint, nuts, peanut butter cups, cocoa nibs etc. * Some people might like a bit more sweetener. I like my cookies bitter. – * Instead of coconut sugar you can use 1/2 cup of honey – * I recently made a batch of these using 1 banana instead of the coconut sugar. The results were great, however, I do not recommend using a large banana. When using a banana, I highly recommend making the cookies using the food processor method. Storage: These cookies are absolutely best when completely cold. Storing them in the fridge overnight makes them perfect Calories: I do not usually count my calories for personal reasons, but a person has calculated them for me: If you sub maple syrup for honey and add one tbsp. oat flour and make ten cookies each one has 75 calories
- Chaga mushroom extract inhibits oxidative DNA damage in lymphocytes of patients with inflammatory bowel disease. Mojgan Najafzadeh – P. Reynolds – Adolf Baumgartner – David Jerwood – Diana Anderson – BioFactors – 2007
- Immunomodulatory Activity of the Water Extract from Medicinal Mushroom Inonotus obliquus. Yeon-Ran Kim – Mycobiology – 2005
- Amelioration of scopolamine induced cognitive dysfunction and oxidative stress by Inonotus obliquus– a medicinal mushroom Vijayasree Giridharan – Rajarajan Thandavarayan – Tetsuya Konishi – Food & Function Food Funct. – 2011