Tremella mushrooms have long been prized for their ability to encourage skin health from the inside out. Known as ‘nature’s hyaluronic acid’ this beautiful fungus has the ability to nourish your body by encouraging joint mobility, bone health (thanks to a massive dose of Vitamin D) and skin health. You can find tremella mushroom in skin care products (including HABIBI Seven Veils) and in recipes (like the one in SHROOMS) to encourage you to truly glow from head to toe.
One of our favorite ways to enjoy tremella is in a rich creamy milk. For this recipe, you can use re-hydrated tremella (best) or if that’s not accessible, a powdered version will suffice. This mushroom does not have a distinct flavor, so it won’t overwhelm any of the other ingredients. In fact, it will better showcase and highlight each ingredient, and make the finished result creamier and more enjoyable.
TREMELLA MUSHROOM MILK
1/2 cup raw unsalted cashews
1/2 tremella mushroom (re-hydrated with base removed)
3 cups water
3-6 dates
1/2 Vanilla Bean (can sub 1 tsp. vanilla extract)
dash Sea Salt
dash Cinnamon (optional)
Combine cashews and water and blend on high speed until mixture resembles milk. Add mushroom, dates and vanilla bean, then blend on high speed until all ingredients are merged. Strain mixture through a nut bag to remove any granules left behind. Fold in a dash of salt, and cinnamon if desired. Garnish with extra cinnamon if you wish. Can be enjoyed warm or cold. Store leftovers in the refrigerator. Will keep for 3-5 days.
*for a creamier blend use less water. Can sub mushroom for 1/2 tsp. tremella mushroom powder.