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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.
Deviled Mud Eggs
Food

Deviled Mud Eggs

Prep time
20 minutes

Deviled eggs can be traced back to Ancient Rome, when wealthy Romans would serve up spicy, yolky starters at meals, gatherings and, uhm, orgies. Still going strong 2,000 years later, Chef Gabe’s twist on the classic appy come loaded up with mustard, hot sauce and a sprinkling of MUD\WTR’s :rise blend. We’re not judging where ya eat them.

Ingredients

  • 12 organic, free range eggs
  • ¼ cup vegan soy-free mayo
  • 1 tbsp MUD\WTR's :rise blend 
  • 1 tbsp ghee
  • 2 tsp yellow mustard
  • 2 tsp Dijon mustard
  • 2 tsp pickle juice
  • 1 tsp coconut sugar
  • ⅛ tsp salt
  • ⅛ tsp black pepper
  • ⅛ tsp hot sauce
  • A pinch of smoked paprika for sprinkling

Directions

  1. In a large saucepan with boiling water, add the eggs and let them cook for 8 minutes. 
  2. Remove the eggs from the pan and place them in an ice bath for 2 minutes. 
  3. Once the eggs have cooled, peel them. 
  4. Slice the eggs in half lengthwise. 
  5. Remove the yolks and transfer them to a medium-sized bowl. 
  6. Add the mayo, ghee, :rise, yellow mustard, Dijon mustard, pickle juice, coconut sugar, salt, pepper, hot sauce, and mash well using a fork. 
  7. Spoon fill this mix into each egg white and sprinkle a little smoked paprika on top.
  8. Serve up and enjoy!