Grow Your Own Lion’s Mane Mushrooms, Grow New Neurons!

Mushrooms are getting lots of attention lately, and for good reason. There are so many medicinal and immune-boosting benefits to different mushrooms, and they’re easy to grow and to cook with!

In this short video, Dr. Michael Mason-Wood shares a simple way to grow a healthy harvest of Lion’s Mane mushroom (Hericium erinaceus) quickly and easily. A recent study sowed that Lion’s Mane extract increases signals in the brain that generate new neurons. It is because of this neuro-regenerative effect that Lion’s Mane is known for its helpfulness with memory, anxiety, cognitive function, and depression. It has also been shown to have anti-cancer, immuno-modulating, hypolipidemic, antioxidant and anti-diabetic properties.

What’s not to love? Mushrooms are best in hot-water extracts like soups and stews, because the active ingredients (most polysaccharides) are water-soluble. Try growing your own Lion’s Mane and make a beautiful fall soup for your brain!

Below is a nourishing mushroom soup recipe from whole foods chef and herbalist, Andrea Beaman. Substitute Lion’s Mane for either of the shiitake or maitake mushrooms. Mix and match to your taste and their availability.

Medicinal Mushrooms and Deep Roots Soup

If you’re not already eating edible medicinal mushrooms, this recipe for Medicinal Mushrooms and Deep Roots Soup would be a good idea to start. Especially, if your immune system is down or you’re struggling with blood sugar imbalances, high blood pressure, and/or cancer

  1. Pick out the mushrooms and add additional water to get 4 cups total liquid. Put the liquid into a soup pot and turn the heat high.
  2. Chop the shitake and maitake mushrooms and add to the pot, with alaria and burdock root, and bring to a boil. Cover and reduce heat to simmer for 5-7 minutes.
  3. Add daikon root, ginger and tofu, and cook 2-3 minutes. Add enoki mushrooms and bok choy.
  4. Put miso paste into a bowl and add hot liquid from the soup to liquefy the miso. Add the miso to the soup and shut off the heat.
  5. Let sit 2-3 minutes. Garnish with minced scallions.


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