FSF Recipes – Finnish Winter Immunity
- 0.6 l warm (spring) water
- 2 sachets of FSF Instant Chaga
- 2 tbsp chopped cacao butter
- 1 tbsp chia seeds
- 1 tbsp Udo’s Choice 3-6-9 Oil Blend or flaxseed oil
- 1 tsp Vanilla powder
- 1 tbsp cacao powder
- One drop of the following tinctures: maca, rhodiola rosea or ashwagandha
- 4-8 drops of cayenne tincture
- Pinch of quality salt
- C vitamin source, i.e camu camu, rose hip, amla, sea bucthorn, or acerola
- Optional: 1 tbsp wild/raw honey, 2 tsp colostrum
Mix warm (preferably spring) water with FSF Instant Chaga. Wait until lukewarm and put in a high-speed blender as the base of the drink.
Add slightly chopped cacao butter and chia seeds. If you need to serve the full drink in less than 10min, then use roughly 3 tbsp of presoaked chia seed gel. A larger jar of soaked chia will remain in the fridge awhile. Add Udo’s Choice 3-6-9 Oil Blend. If not available, then any flaxseed oil will also do (optional). Blend for 10s to finalize the drink base before adding the dry ingredients. Add real vanilla, cacao powder and one full dropper of one of the following herbs in a tincture format depending on availability; maca, rhodiola rosea or ashwagandha. Next add cayenne tincture depending on taste, and good natural sea or mountain salt. Add one tea spoon of some natural vitamin C source to again assist in the immunity boosting part of this drink to aid the digestion of chaga. Camu camu, rose hips, amla, sea buckthorn, and acerola would for example all do.
Optional additions: Wild/raw honey, colostrum.
This drink is fairly fatty in order to warm your body in cold climate and to supply long-lasting energy through out the day/night. It also contains two adaptogens, helping your body to fight against pathogens during the winter and avoid typical petty flus etc. Cacao and vanilla smoothen the taste whereas cayenne will serve as a natural vasodilator widening your blood vessels and also warming your body.
Optional parts would make this drink much more well-rounded, but also slightly more expensive on the ingredient side. Also without the honey it’s a bit more bitter/dark on the taste.
Recipe by: Tero Isokauppila