Wednesday, February 12, 2014

Chaga Recipe - Chaga Tapioca Pudding


Using the sterile conk of the chaga (Inonotus obliquus) fungus as a miracle heal-all remedy is really popular throughout the alternative medicine community right now. Many claims are made as to the medicinal capabilities of chaga, from reducing inflammation, boosting the immune system, treatment of diabetes, all the way to a cure for cancer. I just received  a back issue of Fungi magazine, featuring chaga, to read about its careful harvest, its life cycle, its self-regenerative capabilities, and the lore and historical use of this fungi. I personally am not making any claims as to the efficacy of chaga, but encourage you to do your own research.

We drink a chaga decoction because it tastes good, and the fungus is easily found in our area of New England on white, yellow, and black birches. Especially now, in the middle of a deep freeze, it is noticeable on the leafless trees of mixed forests. We made this dessert from a plain chaga decoction, and again from some already prepared, vegan Chaga Frappe we had in the fridge for a creamier pudding. Both were quite good, and the sweetener amounts can be altered to your taste. I also like to add a dollop of sweetened whipped cream or whipped coconut cream to the top.


Chaga Tapioca Pudding                                 makes about 4 small servings

1 c. chaga brewed decoction (below)
4 Tbsp. raw sugar or maple syrup
   (or use 1 c. sweeetened Chaga Frappe)
5 tsp. quick cooking tapioca

1. Place the chaga decoction, sweetener and tapioca in a small saucepan and let it soak for 5 minutes.
2. Slowly bring the mixture up to a rolling boil over medium heat, stirring often.
3. Remove from heat and chill, it will thicken as it cools. Cool overnight for a very firm pudding.


Chaga Decoction                                              makes about 6 cups

6 c. water
3 Tbsp. ground chaga conk

1. Combine the water and ground chaga in a large pot. Bring to a boil, then reduce to a simmer for 45 minutes. Remove from heat.
2. Cool the decoction for about 30 minutes, and strain through a coffee filter. Sweeten to taste, or drink plain. Store in the fridge.



Sterile chaga conk on yellow birch

4 comments:

Padaek said...

This chaga pudding looks wonderful and delicious! Great to know of its beneficial health properties too. Thank you for sharing this recipe. Your blog is excellent! Have a great day. :)

Adam said...

Looks great! I use a home-made chaga tincture (dual-extracted, ethanol and hot water) on a daily basis. That, along with Ganoderma tsugae (hemlock reishi) are my immune system staples.

Chaga also makes a fine coal extender. I'd never use it just for the heck of it (I find the medicine to be too valuable), but in an emergency situation, it could come in handy.

Cheers,
Adam

Johanna said...

I will be looking for some chaga this winter, thanks for the great info! Now I will know what to do with it. Great blog!

Chaga Guy said...

Hey great Blog on Chaga man!

I utilize a Triple ethanol extraction to break down the chitin layer more effectively.....there is a problem with people living too far north in latitude.....a lack of Melanin....we are supposed to be much closer to the equator, where our Hormone systems are kept at optimum.

Chaga is an adaptogen and Melanin is also vital in hormone activity....take Chaga in conjunction with a diet balanced in a rtio of around 2:1 or 1:1 of Omega 6: Omega 3 fatty acids....this will help to aid absorption and utilization, protecting you from Cancers and massively fortifying your immune system! Keep up the good work, we need to spread this data to people, Allopathy is killing people!!