Fermented Belgian Chaga Waffles

As a child growing up on a farm/ranch in Washington’s Columbia Gorge, I have vivid memories of my Dad and I early in the morning at the breakfast table eating my Mom’s pancakes. They were incredibly delicious especially with her homemade butter and jam as well as thick fresh farm cream.

She fermented raw milk with flour for the base. For years I made fermented waffles. Recently I decided to up the nutritional value by adding Chaga to them. The following is my recipe for Fermented Waffles using either brewed Chaga liquid or Chaga Kombucha. Either one will work well.

Fermented milk products provide lactic acid and lactobacilli that break down starches and tannins that can be difficult for individuals with sensitivity to gluten to digest. It also breaks down the phytic acid. Phytic acid reduces the body ability to absorb important minerals. For those using whole wheat flour the fermentation softens the flour so the final result is light and fluffy instead of the denseness of associated with whole grain flour.

Important information: This will not work with pasteurized milk. Unlike raw milk instead of fermenting pasteurized milk spoils.

If you live somewhere that raw milk isn’t available you can substitute plain yogurt or buttermilk. It would be best if the yogurt doesn’t have gelatin in it.

Getting started: Combine 2 cups of flour (I usually use whole wheat) with 1.5 cups of liquid (1 cup of raw milk, buttermilk or plain yogurt and ½ cup of cooled brewed Chaga or Chaga Kombucha).

Let it sit for 36 to 48 hours in a warm place. My oven with the oven lights on seems to work well. I have used as soon as 12 hours or waited as long as 72 hours. The longer it sits the more the sour flavor develops. I like to stir once or twice a day. Sometimes it swells and becomes bubbly/spongy in appearance, other times it seems to stay flat. Either way doesn’t seem to affect the final taste of the waffles.

When you are ready to make waffles. Heat your waffle iron. I like to let mine do a second heating after the first ring before using. You want a very hot waffle iron.

Melt 4 tablespoons of coconut oil in a large measuring cup or bowl (one quart). I melt more than 4 tablespoons then put that amount in the measuring cup and use the rest on top of the waffles instead of butter.

Next add 2 jumbo eggs or 3 regular ones, then one-tablespoon baking powder, ¾ teaspoon salt and ½ teaspoon baking soda. Whisk until well mixed. In a 30 to 60 seconds this mixture will double or triple in volume. Now gently whisk in 1.5 cups of the fermented flour sponge.

It is now ready to go into the waffle iron. I have never made these in a regular waffle iron only in a Belgian one so I don’t know who this works in one of those.

In a Belgian waffler this receipe makes exceptionally light and airy waffles.

These Chaga waffles are not just for breakfast. Use them creatively for snacks, lunch, and dinner as though they were a thick bread.

To learn more about Chaga Mushrooms and their numerous health benefits visit


A cup of Chaga’s beta-glucans for excellent health and beauty.

Published on July 11, 2017, in Chaga Mushrooms.

One of the most important and studied compounds contained in Chaga mushrooms are the beta-glucans. They are a bioactive carbohydrate and a type of polysaccharide.

They are considered important because they trigger receptors in the immune system. More than a thousand research studies have been conducted on using beta-glucans for the treatment of a variety of diseases.

Beta-glucans ability to modulate our immune system is essential for maintaining homeostasis. The body constantly seeks homeostasis to maintain body temperature of 98.6 degrees F and in modulating our mood and energy levels.

In addition, beta-glucans activate the immune system responses. They are a key activator of the white macrophage blood cells that are responsible for destroying harmful and diseased substances in the body.

Much of the research about beta-glucans focuses on their ability to reduce or even completely remove free radical/radiation damaged tissues and cellular rubbish. They do this by energizing and nourishing immune cells to the point where they are able to recognize and kill mutated/sick cells.

Current research shows glucan molecules heal more effectively when combined with other polysaccharides, triterpenes, sterols and antioxidants. All of these other compounds are also found in Chaga. This research confirms that a single molecule or compound doesn’t work as well or harmoniously as a complex of many compounds.

The number of conditions responding favorably to beta-glucans are varied and wide reaching. They include: allergies, autoimmune disorders, candida, chronic fatigue syndrome, cold sores, dermatitis, fibromyalgia, herpes, lupus, parasites, rheumatoid arthritis, staph infection, trauma recover, ulcers, wound healing, and viral infections.

The reasons beta-glucans help such a multitude of conditions is because they are known to have antibacterial, anti-inflammatory, anti-allergenic, liver protective, anti-tumor and immune amphoteric (relates to blood pressure) properties. In addition, the beta-glucans in Chaga mushrooms show strong anti-mutagenic and anitoxidative influences that inhibit mutation and formation of tumors from healthy cells.

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Use Chaga Mushrooms to make Caffeine Free Kombucha

Published on May 31, 2017, in Chaga Mushrooms.


Boost the health benefits and avoid caffeine in your Kombucha by using Chaga Mushroom elixir.

If you already have a regular SCOBY and are familiar with making Kombucha this is an effortless substitute.  Just replace brewed Chaga for the simmered black/green tea you would usually use.  Also use the same amount of sugar and “tea vinegar” that you would normally add.

Ferment for 7 to 10 days before starting the second fermentation.

Chaga Kombucha tastes great without adding any other ingredients to the second fermentation.

However, Chaga can standup to strong flavors in the second ferment.  Some favorites are Jalapeno/lime, lemon/lime, and fresh or frozen raspberries, which add an interesting sweetness.  Let the 2nd fermentation sit for another 5 to 7 days.

Save the SCOBY in at least two cups of the Chaga Kombucha as “tea vinegar” first to feed the Scoby and second as the starter for your next Kombucha batch.

Chaga Kombucha has a nice amount of acid/vinegar balanced with a little sweetness.  There is quite a bit of  mouth feel and rich underlying flavors.

For those of you who have never made Kombucha, it sounds more intimidating than it is.  Many communities have Kombucha classes.  In addition, there are a number of web sources that will send you all the necessary supplies and instructions.

For more information on Chaga Mushrooms and their many health benefits visit  Sign up for their informative newsletters for Chaga brewing and Chaga Kombucha along with beverage and cooking ideas using Chaga.


Chaga Mushrooms Immune Boosting Super Food.

Published on April 17, 2017, in Chaga Mushrooms.

For those who aren’t familiar with Chaga, it is a mushroom that grows on birch trees in the coldest climates. By flourishing and surviving in these extreme conditions, Chaga possess profoundly powerful health benefits:

When properly brewed Chaga has a sublime flavor, smooth and rich. It will give you an energy boost without any caffeine.

Chaga supports and balances the immune system. This super food has an abundance of Beta-D-Glucans that make it a natural Biological Response Modifier (BRM). These substances stimulate or suppress the immune system to help the body fight cancer, infection and other diseases.

Chaga supports the integrity of the blood vessels and provides soothing properties when they are irritated. This can help those suffering from pain, neuropathy and other diabetic symptoms.

Chaga is an incomparable source of Superoxide Dismutase (SOD). It is one of the strongest antioxidative enzymes know. SOD is essential for the function of all human cells. In its absence the body degenerates. It is rarely found in any other edible substance.

Saponin glycodises, known for their emulsification, are found in Chaga. These dissolve certain types of fat. In healthy cells they make the membranes more fluid. However, in diseased cells, the emulsification actions serve a different function. They destroy the cell membranes of diseased tissues by breaking down or dissolving them.

Chaga contains more melanin than any other food or herb known. It contains pigments similar to those found in the human body making it a sound nutritional source. Many body systems require melanin to function properly. Having a source of melanin lightens the body’s processing load.

For more information or to purchase sustainable Chaga Mushroom Powder, visit


Adaptogen Benefits of Wild Chaga Mushrooms

Wild Chaga Mushrooms are one of the highest adaptogen sources.

While forming and growing, wild Chaga Mushrooms require extreme winter temperatures. Chaga’s adaptogens and many of its enzymes, antioxidants, and antibiotics develop after years in a harsh environment.

Adaptogens in plants and mushrooms are nontoxic, they can be safely taken for extended periods of times.

Adaptogens improve the body’s ability to resist multiple forms of stress, including physical, chemical and biological.

They have a normalizing influence when the body is out of balance, adaptogens help bring the system back into balance by either relaxing or stimulating the body.

Along with normalizing the body, adaptogens provide the following benefits;

Boosting the ability to fight infections
Improving athletic performance
Enhancing mental clarity
Protecting cardiovascular health
Increasing energy and stamina
Balancing reproductive hormones

For centuries, wild Chaga mushrooms have been used for medicinal and endurance purposes through-out Eastern Asia. Now, these mushrooms are among the top wellness trends in the USA and Europe and were recognized as a Super Food in 2015.

For more information or to purchase sustainable Chaga Mushroom Powder, visit


Chaga Mushroom Kombucha Brewing

Published on January 9, 2017, in Chaga Mushrooms.


Chaga is called The Mushroom of Immortality. Kombucha is called The Tea of Immortality. What happens if they are combined?

Lumino Wellness decided to find out. In the summer of 2016, they began turning their Chaga powder into Kombucha for friends and family. They brewed Chaga Kombucha both with and without black tea.

Chaga is recognized as a medicinal mushroom, considered a nutrient dense powerhouse it was named a Super Food in 2015. Lumino Chaga is sustainability harvested in Alaska forests. It is carefully dried and then ground into the ideal size for brewing.

Brewing Chaga to release its nutrients and flavor is similar to brewing tea. Unlike some teas, Chaga is caffeine free. However, it does possess the strong tannic acids necessary for brewing Kombucha and Chaga makes wonderful SCOBY babies.

There are three options for creating Chaga Kombucha

1) Straight Chaga grounds for both 1st and 2nd fermentation
2) Tea and Chaga combined for both 1st and 2nd fermentation
3) Brewed Chaga for only the 2nd fermentation

Chaga Kombucha blends well with strong 2nd fermentation ingredients. One of Lumino’s favorites is the Jalapeno-Lime. The Raspberry-Lemon is sweeter and has an especially beautiful tawny color.

Want to add Chaga to your Kombucha creations? Visit and discover the wonderful health benefits and taste of Chaga Kombucha.

Lumino’s Chaga Powder comes with brewing instructions along with recipes for food and beverages.