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Alberto Villoldo 2 min

Recipe: Cacao and Mushroom Milk and Toasted Sorghum, Grow A New Body

April 21, 2025

Cacao and Mushroom Milk

This cold, mushroom-infused chocolate milk is a delicious anti-stress, mood-elevating, and immune-strengthening elixir. Cacao and bacopa (an aquatic herb used in Ayurvedic medicine) are rich in antioxidants that protect the brain. They may also increase the feel-good neurotransmitters dopamine and serotonin, known as the happy hormones. The mushroom trio (reishi, chaga, and lion’s mane) offer immune and digestive support and can provide an overall sense of calm and mental clarity. Serves: 1

10 ounces (295ml) almond milk
3 ice cubes
1 teaspoon honey (optional)
1 to 2 tablespoons cacao powder
1 teaspoon bacopa powder
½ teaspoon reishi mushroom powder
½ teaspoon chaga mushroom powder
½ teaspoon lion’s mane mushroom powder

Combine the almond milk, ice cubes, honey (if using), and powders in a blender and blend on high speed until smooth, about 30 seconds.
Pour the milk into your favourite mug or cup and enjoy.

Toasted Sorghum Risotto & Garlic Tomatoes

Sorghum is a sustainable, earth-friendly, gluten-free grain rich in protein, antioxidants, vitamin B, and essential minerals, and it turns this dish into a supergrain risotto. Tomato adds a complementary layer of acidity and freshness. Serves: 4 to 6 For the risotto

1⁄4 cup ghee (clarified butter)
1 cup whole sorghum, rinsed
6 garlic cloves, finely chopped
1 onion, chopped
1 cup ¼ inch pieces mixed mushrooms
¾ cup diced butternut squash
3 cups vegetable stock
2 tablespoons apple cider vinegar
Sea salt and cracked black pepper
2 tablespoons chopped parsley, for garnish

For the garlic tomatoes

2 tablespoons extra virgin olive oil
6 garlic cloves, sliced thin
¼ cup teardrop or cherry tomatoes, split in half
¼ cup dry white wine
1 teaspoon rosemary, chopped
Sea salt and cracked black pepper

Make the risotto: Heat the ghee in a saucepan over medium heat for 30 seconds. Add the sorghum and toast it until it is fragrant and gains a slightly golden colour, 30 to 45 seconds. Add the garlic, then the onion, and cook until translucent, 30 to 45 seconds.
Stir in the mushrooms and squash and cook until all the liquid they release has evaporated 1 minute. Set aside ½ cup of this vegetable mixture for garnish and then pour in 2 cups of the stock and the vinegar. Continue cooking the vegetables over very low heat, adding as much of the remaining 1 cup of stock as needed to cook the vegetables, until all the liquid is absorbed, 40 to 50 minutes. Season to taste with salt and pepper.
Meanwhile, make the garlic tomatoes. Heat the olive oil in a frying pan over medium heat for 30 seconds. Add the garlic and cook until slightly brown, 30 to 45 seconds. Stir in the tomatoes and cook until they blister about 30 seconds.
Add the wine to deglaze the pan, scraping up any golden bits that are stuck to the bottom of the pan. Add the rosemary and season to taste with salt and pepper.
To serve, plate servings of risotto and top with the garlic tomatoes and reserved vegetables. Garnish with the parsley.

These recipes have been extracted from Grow A New Body Cookbook; Upgrade Your Brain and Heal Your Gut with 90+ Plant-Based Recipes (£25, Hay House) with the permission of the publisher. If you enjoyed this article you may enjoy: Discover how Plant – Based Diets can Transform your Energy Levels

Alberto Villoldo

Alberto Villoldo has trained as a psychologist and medical anthropologist and has studied the healing practices of the Amazon and the Andean shamans. www.thefourwinds.com Dr. Villoldo has written numerous bestselling books, including Power Up Your Brain: The Neuroscience of Enlightenment (with David Perlmutter MD), Shaman, Healer, Sage; and WSJ bestseller One Spirit Medicine.Conny Andersson is an internationally celebrated chef.