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Cocoa Reishi Smoothie Bowl

Serves 1 to 2


    Delicious for breakfast or even an afternoon snack, this breakfast bowl is so thick and creamy, it looks and tastes like dessert! The real kick is the essential reishi mushroom powder, which is thought to contribute immune system support. On its own, it can be a bit bitter, but locked into this chocolatey dish, it’s definitely a winner. 


    Reishi health benefits

    Reishi mushroom powder is well known for its immunomodulating components. This may be the reason that many people opt to include reishi powder in their diets to boost their health during cancer therapies. In Asian countries, it’s been used for thousands of years because of its suggested well-being and longevity effects.


    Cocoa Reishi Smoothie Bowl


      • 1 cup (250 mL) chocolate oat milk
      • 1/2 cup (125 mL) full-fat plain yogurt
      • 1/2 cup (125 mL) fresh or frozen blueberries, thawed
      • 1/2 cup (125 mL) fresh or frozen raspberries, thawed
      • 1/2 ripe avocado, peeled and pitted
      • 1/4 cup (60 mL) unflavoured protein powder
      • 2 Tbsp (30 mL) raw cocoa powder
      • 1/2 to 1 tsp (2 to 5 mL) reishi mushroom powder
      • 2 tsp (10 mL) chia seeds (optional)


      Per serving:

      • calories302
      • protein14 g
      • total fat16 g
        • sat. fat2 g
      • total carbohydrates32 g
        • sugars12 g
        • fibre9 g
      • sodium89 mg



      Optional toppings: granola, yogurt, shaved chocolate, sliced banana, fresh figs, and pomegranate seeds.


      In high-speed blender, add all ingredients except toppings. Whirl at high speed until smooth and creamy. For a thicker consistency, whirl in chia seeds. For a thinner consistency, add more chocolate milk.


      Transfer to serving bowl and add your choice of toppings.



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      Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

      Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

      Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.