الفطر السحري

وصفات الفطر السحري ✨💫

8

شخصيًا احب استهلك الفطر مع فواكه كسموذي/تمر عشان اعطي دماغي طاقة ووقود للرحلة.

واحرص اخذ الفطر بعد ٤ ساعات من آخر وجبة، عشان اتجنب الغثيان وعدم الارتياح اللي سببه مادة chitin

تجاربي للاستخدام:

تجربتي في الشكولاته: اضطرييت احط شكولاته غامقة معاه وزيت جوز الهند 

والفول السوداني وصراحة طلع حلو بس الكمية كانت قليلة

زودت الجرعة لان احس القوة تنزل مع الوقت عشان مطحون 

وبيصير قديم ويترك شوي منه في الخلاط

كرات التمر افضل من الشكولاته عشان تداخل التاثير 

  • شاي زنجبيل وفطر مطحون ١٠ دقايق بعد ما اصب ماي حار

زنجبيل بعد الفطر

  • حمضيات: قللت الغثيان بس سريعة وقصرت الرحلة
  • الليمون يصلح للافلام عشان ادخل بسرعة

Many people will lemon tek half the dose to get there quicker and the do the other half conventionally.

most of the psilocybin and resulting psilocin will end up in the lemon juice. 

اطحنه مع حب القهوة واخليه يقطر:

يساعد في الاقلاع ويحارب النعاس

عسل: العسل لحاله.. او ينضاف لفول سوداني؟ 

زبدة فول سوداني

جلي المشروم

Delicious mushroom jelly recipe! I’m sure it’s been done before, well here it is again, easy to make and great for sharing with friends. Scale up/down as required. Can kick in really fast, be aware of that. Keep way the fuck out of reach of children.

المحلول الكحولي

——————

peppermint tea also eliminates nausea/stomachaches wonderfully well for me.

This is one I have been working on

Basic ingredients: 30g (Dry*) Magic! 🍄 1 Box regular sized Jello (3 Oz – Any Flavor) 21g Unflavored gelatin (3 packets) 75mL Corn Syrup (approx 1/4 cup) 125mL Flavored juice/water, like Capri Sun Roarin’ Waters (cold – approx 1/2 cup) 350mL Flavored juice/water (hot – approx 1 – 1 1/2 cups)

If you’re extra: 2.5g Citric acid (approx 1/2 tsp)

If you’re EXTRA extra: 20g Instant clear gel:sugar mix** (4:1 – approx 2 tbsp)

TL;DR:

  1. Make magic tea (fresh or dried fruits), add citric acid
  2. Bloom unflavored gelatin in cold water
  3. Add Jello/(instant clear gel mix) to hot (not boiling) tea
  4. Melt Corn Syrup, Jello, bloomed gelatin until translucent
  5. Pour directly into molds or squeeze bottle for easier dispensing, let set
  6. Eat immediately, or store in freezer in airtight container

 

Our Lady of Gelatin also loves to be taken to just the edge of boiling at 100C (212F), but she will get foaming angry if you take her past that, so never let her actually boil during this process and you won’t regret it 😉

Step 1: Tea Time, baby!! -finely grind dried mush material (I use a dedicated coffee grinder) -add ground mush to approx 250mL water based liquid (I use Capri Sun Roarin’ Waters but any juice is ok or juice/water mix), stir in completely, and bring to a boil -turn heat down to simmer mush and liquid mixture, covered, on low approx 30 mins (if mixture gets too thick, more liquid can be added in 75mL increments) -using a coffee filter/cone or cheese cloth/ fine strainer, strain liquids from solids, saving both -return solids from filter to pan, and cover with fresh juice (125-250 mLs) bring to rapid boil and turn off heat to steep covered an additional 20 minutes, strain new liquid into old liquid — solids are discarded, citric acid can be added to the liquid in this step if desired -place strained tea back into pan, bring to a boil and reduce to desired amount, about 5-10 mins, until approx 75-125mL tea remains

Step 2: Gummy it Up! -while your tea is reducing, start blooming the unflavored gelatin in cold juice or water by placing 125mL cold juice in a bowl and sprinkling the unflavored gelatin around and stirring thoroughly until it blooms into a solid block, approx 5 mins (-thoroughly mix DRY Jello flavored packet with clear gel mixture, if using) -turn off heat of the reduced tea, add the corn syrup to it, and mix well -stir in Jello/ clear gel (if used) mix until dissolved and add bloomed gelatin to the still hot mixture until it all is melted and translucent (the mixture can be heated to aid melting but take care not to boil it – also, this all can be done in a double boiler to reduce the risk of boiling)

Step 3: Pour and Set -use funnel to transfer warm mixture into a squeeze bottle for easy dispensing into silicone molds (I use approx 10mL sized molds for easy math, or pieces can be weighed to determine dosage size) -carefully pour into molds and let set at room temp

More notes: —Best consumed immediately when set, or sealed in airtight container in freezer for longer storage for potency retention (approx 1 week in fridge (mold/potency loss are the biggest concerns), or a few months in the freezer (texture might change a little but they still taste good)… IF they don’t get gobbled up first 😂) —Natural fruit juices tend to mold fast, so be aware (magic and non magic fruits) —Citric acid is dual functioning here, both as an acid to assist in breaking down psilocybin a la lemon tek, and also because it gives the gummies that extra kick that makes them super tasty because it enhances fruit flavors really well —Foamy gummies most likely mean that the gelatin got too hot, a little foam can be left or scooped off of gummy mixture, and additional gelatin may be added to counteract the degradation of the gelatin, or can be ignored and the texture won’t be perfect but they will still taste good 💁🏻‍♀️ —Generally, I can make about 30 – 10mL sized gummies when I used a total of approx 425mL of liquid in all (about 2 Capri Sun pouches plus 1/4 cup of water), and reduced the filtered tea at a rapid boil for approx 5 mins, so 30g to 30 gummies = about 1g/ gummy. This can obviously be adjusted by adding more material or using less, depending on your goals

*fresh material can be used at an approximate 10:1 ratio, so it would be about 300g fresh fruit, just finely chop it and adjust liquid to cover and then reduce as necessary. Fresh fruits contain extra alkaloids that are not present in dried fruits, so consumption can be more intense than with dried fruits (bonus!)

**clear gel/ sugar mixture is used to give gummies a more professional texture and is totally optional. If used, prepare mixture by thoroughly combining 1 cup of instant clear gel to 1/4 cup of sugar, until all granules are coated well and mixture is homogeneous. Mixture can be stored in an airtight container for future use

I’m still fine tuning this recipe, so i might adjust it in the future.

Not op but how “I” make my tea

Mushroom tea

Need:

Dry as cracker Powdered/ground magic mushrooms 1-3 grams ( more or less is up to you) I use 1.5 grams.

1 tablespoon or so Lemon juice

8 oz water

Procedure: Put powdered mushrooms ina small bowl. Add lemon juice. Stir and let soak for 20 min.

Put lemon/ mushroom mixture into slow simmering ( not boiling) 8 oz of water.

Simmer For 10 min

Turn off, add your choice of flavor of tea, and let steep for 10 mins.

After 10 min steep Put coffee filter into strainer and filter mixture

Add sweetener to taste

Tea flavor is what ever flavor you wish.

Regular or herbal.

I use fresh ginger root and fresh mint leaves. Powdered ginger and dried mint will work too.

Ginger and mint is good, especially easy on the tummy. green tea may be interesting.

You can use more or less water depending on your tastes.

For those that have tummy issues eating mushrooms, this is a godsend. If doing for recreation, the buzz is shorter but more intense.

Note:

The amounts of water and mushrooms are variable and not etched in stone.

The acids in lemon juice pull out the magic in mushrooms. Anything that has close to the same ph as lemons ( vinegar, lime, even wine) and Is food safe will work.

Enjoy!!!!

Edit: Forgot to add that this tea can be stored in the fridge up to 24 hours.