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Nutrition facts

Serving size
1 Tbsp (6g)
Calories
20
Total fat
.5g
Sodium
10mg
Total carbohydrate
4g
Dietary fiber
1g
Total sugar
0g
Protein
<1g
Potassium
110mg
Iron
0.4mg
Mushroom blend

Chaga, reishi, lion’s mane, cordyceps mycelial biomass cultured on Organic Oats

INGREDIENTS: Organic cacao, Organic Spice Blend (organic cinnamon, organic turmeric, organic ginger, organic cardamom, organic black pepper, organic nutmeg, organic cloves), Organic black tea powder, Himalayan pink salt

100% USDA Organic, non-gmo, gluten free, vegan, Whole30 & Kosher

Nutrition facts

Serving size
1 Tbsp (6g)
Calories
20
Total fat
0g
Sodium
5mg
Total carbohydrate
4g
Dietary fiber
1g
Total sugar
0g
Protein
0g
Iron
0.3mg
Mushroom blend

Turkey tail and Reishi mushrooms and mycelium cultured on Organic Oats and/or Organic Sorghum

INGREDIENTS: Organic Lucuma Fruit Powder, Organic Rooibos Tea Extract, Organic Spice Blend (Organic Turmeric , Organic Cinnamon, Organic Ginger, Organic Cardamom, Organic Black Pepper, Organic Nutmeg, Organic Cloves), Organic Valerian Root Extract, Passionflower Extract, Organic Ashwagandha Root Extract, Organic Chamomile Extract

Organic, kosher, non-GMO, gluten-free and vegan

Recipes

MUD\WTR™ is a dynamic product meant for creativity. Browse these recipes to spice up your ritual.
Butternut Squash Mud Soup
Food

Butternut Squash Mud Soup

Prep time
20 minutes
Creator
Chef Gabe

 It's time for homemade soup and fireplaces. Making your own soup does sound intimidating at first but this recipe only requires a few ingredients that you probably already have at home. Give this Butternut Squash Mud Soup a try!

 

Ingredients

  • 2 medium butternut squash - peeled, seeded, and cubed
  • 1 can coconut cream
  • ½ cup maple syrup
  • 2 tbsp MUD\WTR
  • 1 tbsp cinnamon
  • ¼ tsp clove powder
  • 1 tbsp salt (for the cooking water)

Directions

  1. Bring a large pot of water to a boil and add the salt.
  2. Add the cubed butternut squash to the salted boiling water and let it cook until completely soft.
  3. Once that’s done, strain all the water out. *Make sure to set aside about a cup of the cooking water.
  4. In a high speed blender, add the squash and a little bit of the cooking water, just to ease the blending process. You might want to split it into two batches for a smoother consistency
  5. Once the squash is all blended, return it to pot and on low heat add the coconut cream, maple syrup, mud, cinnamon, and clove powder
  6. Whisk until completely smooth.