Finding ways to fit functional mushrooms into your everyday routine is so much more than just adding it to your morning coffee and tea! Our mushroom powders add depth of flavor and umami to recipes and pack a powerful functional punch. One of the recipes we have in our weekly rotation is our Bliss Bowl. Packed with veggies and greens, these buddha bowls hit the spot and leave you feeling satiated and satisfied.
We love to switch up the sauces we serve them with every week. Check out our three favorites on our current rotation!
- 1 ¼ cups short-grain rice, rinsed
- 1 ½ cups trimmed and roughly chopped snap peas
- 1 ½ cups organic shelled edamame
- 1 ½ cups sliced broccoli florets
- 1 to 2 tablespoons reduced-sodium tamari
- 4 cups chopped red cabbage
- 2 ripe avocados, halved, pitted and thinly sliced into long strips
- 1 cucumber, diced finely
- Thinly sliced green
- Lime wedges
- Bring a large pot of water to boil (ideally about 4 quarts water). Once the water is boiling, add the rice and continue boiling for 25 minutes. Add the edamame and cook for 3 more minutes (it’s ok if the water doesn’t reach a rapid boil again). Then add the snap peas and cook for 2 more minutes.
- Drain well and return the rice and veggies to the pot. Season to taste with 1 to 2 tablespoons of tamari and stir to combine.
- Divide avocado into bowls. Lightly drizzle homemade sauce over the avocado, sprinkle with sea salt and optional garnishes and serve immediately.
Ginger Miso (shown with Chaga)
- 1/4 cup rice vinegar
- 1 tablespoon freshly grated ginger
- 1 clove of garlic, minced
- 2 tablespoons organic white miso
- 2 tablespoons tahini
- 1 tablespoon raw honey
- 2 teaspoons coconut aminos or tamari
- 1 1/2 tablespoons toasted sesame oil
- 1 tsp Om CHAGA
- 2 tablespoons warm water
Combine all the ingredients for the sauce into a small food processor to combine. Puree the ingredients until smooth, testing as you go and adjusting seasonings where needed.
Avocado Cilantro (shown with Reishi)
- 1/2avocado, ripe
- 3tablespoons lime juice
- 3/4cup water
- 1tablespoon avocado oil
- 1cup fresh cilantro , loosely packed
- 1clove garlic, minced
- 1teaspoon maple syrup
- 1 tsp Om REISHI
- 1/2 teaspoon fine sea salt
Combine all the ingredients for the sauce into a small food processor to combine. Puree the ingredients until smooth, testing as you go and adjusting seasonings where needed. Add more lime juice or sea salt if needed.
Thai Peanut Sauce (shown with Cordyceps)
- 1 1″ piece ginger, peeled
- 1 small garlic clove, minced
- 1/2 cup creamy peanut butter
- 2 tablespoons coconut aminos or tamari
- 1 tablespoon fresh lime juice
- 1 teaspoon (packed) light brown sugar
- 1 teaspoon Om CORDYCEPS
OPTIONAL: 1/4 – 1/2 teaspoons crushed red pepper flakes
In a blender with the motor running, drop ginger and garlic clove until finely chopped. Add peanut butter, tamari, lime juice, brown sugar, Om CORDYCEPS and 1/3 cup water and blend, adding more water by tablespoonfuls if needed to thin, until smooth. Add crushed red pepper flakes (optional). Stir well and serve!