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Chaga is a powerful skin nourishing, immune building, and energy potentiating adaptogen. Abundant in antioxidants, chaga has been revered for centuries considered to promote whole-body resilience, increase vitality, and protect against the ageing process.


For the seasoning:

  • 5g Coriander seed
  • 8g Fennel seed
  • 3g Yellow mustard seed
  • 5g Salt
  • 3g Cumin powder
  • 3g Onion powder
  • 4g Garlic powder
  • 9g Chipotle powder
  • 8g Smoked paprika

For the marinated pineapple:

  • ½ Pineapple
  • Seasoning


For the tomato salsa:

  • 5 Cherry tomatoes
  • 1 Avocado
  • 1 Red onion
  • 1 Lime
  • A bunch of fresh Coriander
  • A pinch of Himalayan sea salt

For the seasoned cashew nuts:

  • 100 g Cashews 
  • 1 tbsp Sweet paprika powder
  • 1 tbsp Chaga powder
  • 1 tbsp Agave syrup
  • A pinch of Himalayan salt

To assemble:

  • 8 Radicchio leaves 
  • 8 Lime wedges



Mix the ingredients for the cashew nuts and dehydrate at 42C until dry (takes about 5 hours). If you don’t have a dehydrator, you can put the nuts in the oven at the lowest temperature. Gently mix the spices in a mortal and pestle. Cut the pineapple into 1 cm cubes. Toss together the pineapple pieces with the spices and put them aside. Finely chop the ingredients for the salsa and mix them together.

Plate with Radicchio leaves, pineapple mix, salsa and sprinkle the Chaga coated nuts on top. Finish off with lime wedges.