Our chaga mushrooms are harvested from the forests of northern Maine in an environmentally sensitive and sustainable way. Long used in traditional medicine as a preventative for high blood pressure, diabetes and atherosclerosis, modern research also has confirmed the potential of chaga tea in the prevention of abnormal growths on the skin.
The chaga mushroom concentrates betulin, a naturally occurring chemical found in birch tree bark, which has been shown to inhibit the growth of certain types of skin cancer cells and to reduce and stabilize the formation of atherosclerotic plaque, among other beneficial effects.
To use our dried chaga nuggets, add 1/3 cup of nuggets to 4 cups of water, gently simmer for 2 to 3 hours, partly covered, strain and refrigerate. The nuggets can be frozen after each use and used 3 to 4 more times. The usual daily dose is ½ cup to 1 cup of the tea, which can be diluted, if desired.
Each pouch contains four 1/3-cup servings of dried nuggets. If you drank 1/2 cup of tea a day and froze the nuggets four times between uses, the contents of a pouch will last about a month.
Ingredients: Wild-harvested chaga mushrooms. Nothing else.
$20 for 85 grams
Net wt. 2 oz
Please note: The net weight on the label is inaccurate; the actual net weight is 2 ounces.
1 cup almond flour
3/4 stick unsalted butter, softened
1 Tbsp cocoa powder
1/4 cup dates, pitted, chopped very fine
Pinch of salt
1 cup heavy cream
1 1/2 cup yogurt
1 cup maple syrup
1 cup Dr. Cowan’s Garden Chaga tea, very concentrated (4 cups reduced to 1)
1 Tbsp birch liqueur or vanilla extract
2 Tbsp Dr. Cowan’s Garden Three-Beet Powder
2 lemons, juiced (roughly 1/2 cup)
3 Tbsp honey
1 Tbsp gelatin
1/2 cup water
4 Tbsp cocoa powder for dusting
20 even strips of parchment paper
- For the crust, combine the almond flour, cocoa powder, chopped dates and salt in a bowl and mix together. Mix in the softened butter till thoroughly combined. Press into the bottom of a springform pan to form a crust and refrigerate.
- Break the eggs into a large bowl, whisk in the maple syrup until frothy and the mixture increases in volume. Combine the chaga tea and birch liqueur or vanilla whisk into the egg mixture.
- In several batches, add the yogurt and heavy cream, and stir to combine. Add to pre-made crust.
- Preheat oven to 350 degrees. Bake the cake for 1 hour and allow to cool inside the oven. Remove from oven, allow to cool completely and refrigerate at least 1 hour or overnight before adding toppings.
- For the topping, add all ingredients to a small saucepan (gelatin dissolves in cold liquid and activates with heat) on medium-low heat until mixed thoroughly and solids are mostly dissolved. Once everything is dissolved and rich in color, bring to a boil, then shut off the heat.
- Refrigerate topping until lukewarm, not cold and hardened, and pour over the top of the cheesecake. Refrigerate until gelatinized.
- Lightly dampen the strips of paper and place over the cheesecake lightly. Sift the cocoa powder over the top until completely covered. Remove the paper strips.
- Serve chilled.