My Facebook friends went crazy when I posted this picture with this caption:
Consuming this EPICALLY-superfoodized autumn recipe of bliss is the perfect breakfast, lunch, snack and dessert.
The Coconut-Based ‘Longevity Power ice Cream’ (with dairy free options) recipe can be found in my new free eBook Longevity Power Elixirs. CLICK HERE to go get it.
No-Bake Cinnamon Vanilla Maca Gingerbread Recipe
This recipe is so awesome because aside from its medicinal mushroom base (don’t worry doesn’t take like mushrooms), it’s very flexible in regard to ingredient choices. Never make the same tasting batch twice! It’s rich and lightly sweetened, so it goes perfect with the Longevity Power Ice Cream.
Place in a large mixing bowl or food processor and mix well:
1 cup raw medicinal mushroom mycelium – whether reishi, cordyceps, chaga or shroom blends, each medicinal mushroom has its own flavor but they all mostly taste like rice protein powder and make for a perfect low carb, hypoallergenic, energizing, gluten-free ‘flour of immunity!’
1/4 cup warm softened healthful ‘shortenings’ – pick 2 of these thick healthy fats: Organic ghee (my favorite!), Organic red palm oil, organic sunflower liquid lecithin, coconut oil, cacao butter, or grass-fed butter
1 1/2 tablespoons wholesome liquid sweetener – pick 1 or 2 of these ‘syrups:’ non-gmo/Organic glycerin, raw honey, organic molasses, etc.
1 tablespoon Maca Bliss
3/4 teaspoon Organic ground dried ginger or freshly micro-planed fresh ginger, to taste
1/2 teaspoon ground vanilla bean
1/4 teaspoon sea salt
1/4 teaspoon Organic true Ceylon cinnamon powder – cassia cinnamon will do as well
2 pinches KAL stevia extract powder, or more to taste
2 pinches freshly micro-planed Organic nutmeg
Press gingerbread dough into gingerbread molds, other festive mold shapes, or shape them with your own hands, or press flat and use cookie cutters. Top or sandwich with the Longevity Power Ice Cream. Place in freezer for at least 2 hours. Eat, recharge and glow!
To your greatest version of yourself!