Two Exclusive Recipes from The Kosmic Kitchen's Seasonal Cookbook & Guide
We are thrilled to share that our friends at The Kosmic Kitchen have released their book, which gracefully guides the reader through the seasons with nourishing recipes and practises. It’s unlike any book that we’ve laid our hands on, blending Ayurveda, herbalism, and speaking both through what sounds like the gentle voice of a caring friend. It’s both in-depth and accessible; we think it would make a great gift for the Holidays for anyone, from a novice to a seasoned holistic health aficionado.
Spicy Mushroom Hot Cacao
Back when we first started The Kosmic Kitchen, we made small batches of a spicy mushroom cacao blend and sold them at a once-a-year holiday market in Orlando. Everyone loved it and still ask if we sell it to this day! This recipe will satisfy the spicy-mushroom-hot-cacao craving you didn’t know you had. Sea salt is essential to smoothing out the bitterness of the chocolate and making sweet flavors more present, and a little pinch of flake salt on top when serving to add a decadent touch. Use whatever milk you prefer, though the slight bitterness of the pumpkin is nice here. Adjust the heat or sweet to your liking, and if you’re up for it, hot cacao is always better with a dollop of freshly made whipped cream.
Ingredients
Serves 2
1 cup water
3 tablespoons cacao powder
2 teaspoons reishi powder or a mushroom powder blend
1 cup pumpkin seed milk (see page 90) or homemade milk of choice
3 tablespoons maple syrup
3 ounces dark chocolate, roughly chopped
¼ teaspoon ground cinnamon
Pinch of ground cayenne
Pinch of flake salt, for garnish
Cacao powder, for garnish
Directions
In a saucepan, bring the water to a simmer on medium-high heat, then whisk in the cacao and reishi powders. Add in the pumpkin seed milk, maple syrup, dark chocolate, cinnamon, cayenne, and sea salt, whisking until the chocolate is melted and creamy, about 5 minutes. Divide between 2 mugs, sprinkle with flake salt, dust with cacao powder, and enjoy.
Reishi Rose Chocolate Bark
We can’t seem to get enough of the magical combination that is reishi mushrooms and chocolate. This holiday bark is the perfect treat to satisfy those sweet cravings without needing to overindulge. Sea salt helps bring out the flavor of the chocolate, and the addition of the bitter cacao nibs keeps it from being overly sweet. Besides the reishi, we added a little ashwagandha to soothe our systems from the stress of the holiday season. While you might not want to share, this would be an easy last-minute homemade gift for any chocolate fan.
Ingredients
Serves 8
¼ cup coconut oil
¼ cup ghee
1 cup cacao powder
1 tablespoon reishi mushroom powder
2 teaspoons ashwagandha powder
1 teaspoon ground cardamom
2 tablespoons maple syrup
Sea salt
1 tablespoon cacao nibs
1 tablespoon dried rose petals
Directions
To a ceramic, glass, or other heatproof bowl, add the coconut oil and ghee and set over a simmering pot of water. You’ll want the bowl to be large enough to sit on top of the pot and to hover above the water but not touch it. The goal is to make a double boiler.
Stir until the fats have melted and are warm, then take the ceramic bowl off the pot of water. Set the bowl on a heatproof surface and whisk in the cacao, reishi, ashwagandha, cardamom, maple syrup, and a pinch of sea salt.
Taste to make sure the sweetness and salt are to your liking and adjust as needed.
Pour the mix into a 9 x 6 (or similar) glass or ceramic baking dish in an even layer, then sprinkle the cacao nibs and dried rose petals on top. You can also line a small baking sheet with parchment and pour the melted chocolate mixture into an even layer.
Pop the bark into the freezer to set. The bark should be ready after 20 to 30 minutes.
Remove it from the freezer and use a metal spatula or butter knife to break it up. To keep the bark firm, store in the freezer if not enjoying immediately.
About the Author
Almila Kakinc-Dodd is the Founder, Editor-in-Chief of The Thirlby. She is also the author of the book The Thirlby: A Field Guide to a Vibrant Mind, Body, & Soul. She is currently pursuing her Master’s in Nursing as a Dean’s Scholar at Johns Hopkins University. Her background is in Anthropology & Literature, which she has further enriched through her Integrative Health Practitioner training at Duke University. She lives in Baltimore, MD, where she regularly contributes to various publications. She is a member of Democratic Socialists of America and urges others to join the movement.
