#Liquid Mushrooms Extract

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[rooted-active-naturals]

The Power of Mushroom Liquid Extract: A Natural Boost for Health

Mushroom liquid extract is a potent and convenient way to harness the incredible health benefits of medicinal mushrooms. These natural extracts are made by carefully extracting the nutrients and bioactive compounds from mushrooms, creating a concentrated form that is easy to incorporate into your daily wellness routine.

Mushrooms like Reishi, Lion's Mane, and Chaga have been used for centuries in traditional medicine for their various health-boosting properties. Reishi is known for its immune-boosting abilities, while Lion’s Mane is praised for its cognitive support and potential to improve memory and focus. Chaga, on the other hand, is renowned for its antioxidant-rich composition and support in promoting overall vitality.

One of the main advantages of using mushroom liquid extract is its bioavailability. The liquid form ensures that the nutrients are absorbed quickly and efficiently into the bloodstream, delivering faster results compared to powdered forms. Whether you're looking to reduce stress, improve mental clarity, or strengthen your immune system, mushroom liquid extract offers a convenient, concentrated solution.

Simply add a few drops of the extract to your water, tea, or smoothie for a daily dose of wellness. With consistent use, you’ll be able to experience the full range of benefits these powerful mushrooms have to offer!

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[miochimochi]

Tincture: A solution of alcohol and plant material. To create a tincture, you take the plant whos properties you wish to extract, put it in a container, and just cover it with a clear alcohol (needs to be at least 20% ethanol). Stir and let it sit for s few days to pull out as much as possible. Strain out the plant matter and the liquid you're left with is your tincture. If you want it more concentrated, you could leave it out without a lid, letting the alcohol evaporate naturally, or you could attempt a distillation, but you should do research for that to see what temperature the chemical you want evaporates at (this will tell you which solution will be your concentrated tincture, alcohol evaporates at a lower temperature than water).

Poultice: A mash of plant matter. This is simple and there are 2 ways to do this: dirty and clean. The dirty way is to chew the plant matter. An example of this is you're out hiking, you have an accident (non-life-threatening), and you're bleeding. You find some plantain near you, so you grab it. You chew the leaves until they're mush and place this over the wound. The clean way would have you grab a mortar, place the plant material in it, and mash it with the pestel, making sure to add water if it's too dry (you want it almost like a paste).

Salve: Similar to a poultice, but mixed with oil and something to set it. What you're after in the poultice is the juice that comes out of the plants more than anything, but having bits of the plant in the salve can be fine too, and salves can also be made with resin. You would mix the medicinal ingredient in with oil (you'll have to play with the ratio based on the plant and oil being used) and then melt in something like beeswax (start with a low wax to solution ratio first, add more wax if it doesn't set enough, too much wax will make the salve too hard).

Tea: Water steeped with plant material. This is a very simple one to understand. Doesn't even have to be plants even, turkey tail mushroom is a known medicinal tea ingredient (the jury is still out on its medicinal benefits, it's being looked into). The longer you steep, the more you leech (and the worse it may taste). You drink it right after steeping, it does not preserve itself.

None of these are going to make you a panacea, they're more than likely just going to help with more minor issues. For serious issues, seek more in depth medical help - scientific herbalism can only go so far. There's also a lot of science stuff I didn't include here about how certain chemicals might interact in the various methods, things like that very much depend on what's being used and what's desired. Make sure you do research on something before you try it, see what information is already out there about it. Contribute to the growth of open medical science by testing things, but be safe when testing - don't just ingest literal poison to see if it will cure cancer or something.

[inquisimer]

25. Notes taken by Rook when they were young/in training plzzzz :D

ehehe thank you!! and to @the-rebel-archivist and @shivunin for the same request (: I had fun with this one, which is about poisons, because of course it is lol

Rook Codex Prompts | 25: Notes taken by Rook when they were young/in training

-

Codex Entry: A Primer of Poison Reagents

A collection of hand-drawn botanical diagrams, labeled and annotated for their use in poison making. Some appear more artistic than academic. Errors and corrections have been marked in red ink.

Andraste’s Mantle

Herb, wyvern venom antidote. Slow boil chopped leaves, stems, and concentrator overnight to create an extract. Add one part for every three doses mixed. Below, in Viago’s handwriting: —Crush the leaves by hand, do not chop them.

Deathroot, Arcanist

Causes disorientation, dizziness, and hallucinations. Shave thinly and burn for aerosolized effect, or grind into paste for epidermal applications. Do not use in liquid solutions—substitute madcap essence instead. —Amend this after you revisit Ortega’s essay on different varieties of Deathroot.

Ghoul’s Beard

Alleged combustible if ingested. Combine with a stabilizing agent before use in any recipe. Do not mix with Rashvine Nettle. —We do not rely on alleged poison effects. Where did you hear this? Hastily scrawled below, in a script similar to the main report: —Lucanis swore it was true. —Refrain from trusting the Dellamorte boy with questions of poison. You are a de Riva, you should know more than him.

Mushroom, Deep

Fungi with hallucinogenic and lethal properties that grow underground near Blight and lyrium veins. Best used as an additive to dishes with strong flavor, to disguise their odd taste and scent. —This is so broad as to be useless. Redo it with acknowledgments for the variants.

Vasanthum Sap

Strong fragrance with little to no taste. Naturally toxic, but more potent if distilled. Harvest under Satina for stronger effects. —Specify the meaning of strong fragrance. Sweet? Foul? Amend with implications for use.

Added below the last entry, in Viago's handwriting:

Stop rushing through your studies. Be thorough. Do better.

[najia-cooks]

[ID: First photo shows a mixed seaweed salad topped with toasted sesame seeds; in the background are bowls of pickled daikon and kake udon. Second photo is a close-up showing light shining through the seaweed. End ID]

わかめと昆布サラダ / Wakame to konbu sarada (Seaweed and kelp salad)

A wide variety of seaweed-based salads are made by Japanese home cooks. They may contain only a mix of seaweeds and a dressing, but may also feature vegetables including cucumber, carrots, lotus root (レンコン / はす), daikon (だいこん), corn, edamame (枝豆), or onion. Dressings are as varied as cooks, and may be based around sesame oil (ごま油), rice vinegar (米酢), miso paste (みそ / 味噌), ponzu sauce (ポン酢), or mayonnaise (マヨ).

This recipe is a good way to use up reconstituted kombu and wakame that were steeped to make soup stock. It includes instructions for two dressings: one based on rice vinegar and sesame oil, and another with a sesame-mayo base.

"わかめ" or "ワカメ" ("wakame") is likely from "若" ("waka," "young") +‎ "海布" ("me," "seaweed"); it is a particular species of edible seaweed (Undaria pinnatifida) that is farmed in Japan, Korea, and China. It is sometimes called "sea mustard" in English. Without further specification, "wakame" in a culinary context is taken to mean the leaves of the seaweed; these are the same leaves that are eaten in miso soup (みそ汁).

The etymology of "昆布" ("kombu" or "konbu") is unknown. It may be a phonetic Japanese reading of the Middle Chinese "昆布" (Mandarin: "kūnbù") (itself from "綸布" "*krūn pās," "green ribbon" + "cloth"), used to refer to various types of kelp and seaweed. In Japanese, the term refers to any of a few species of edible kelp from the Laminariaceae family.

Dried kombu is steeped to make one type of dashi ("出汁" / "だし"), a stock that is used in various soups and sauces. Once reconstituted, it may be steeped again to make 二番だし ("niban dashi," "second dashi"), sliced and simmered as one ingredient in a 煮物 ("nimono," simmered dish), or roasted and combined with other seaweeds and spices to make 振り掛け ("furikake").

"サラダ" ("sarada") is probably derived from the English "salad."

Note that the "seaweed salad" served at Japanese restaurants in the U.S. is not commonly eaten in Japan. It is shipped out to restaurants and stores pre-packaged, and is made with colored オゴノリ ("ogonori"; "agar" on ingredients lists), きくらげ ("kikurage"; "wood ear mushroom" or "fungus" on ingredients lists), and byproducts of wakame including 茎わかめ ("kukiwakame," wakame stem) and メカ�� ("mekabu," wakame sprouts; both listed as "wakame" or "seaweed" on ingredients lists). You may be able to find this salad in the freezer section of your local Asian grocery store. If you want to approximate the texture of this salad at home, try buying some mixture of ogonori, kikurage, kukiwakame, mekabu, モズク ("mokuzu"), and/or ひじき ("hijiki"). Instructions for the dressing are below.

Recipe under the cut!

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Ingredients:

For the salad:

2 cups total reconstituted kombu, wakame, hijiki, or other kelp or seaweed

Vegetable additions to seaweed salads are possible and common. Try adding some cucumber, julienned carrots, sliced lotus root, sliked daikon radish, corn, edamame, or sliced onion that's been soaked in plum vinegar for 15 minutes.

If you're including cucumbers, slice them, salt them, allow them to drain in a colander for about 10 minutes, then gently squeeze them of excess liquid, to avoid making your salad watery.

For dressing 1:

1 Tbsp unseasoned rice vinegar (米酢)

1 Tbsp toasted sesame oil (煎りごま油)

1/2 kosher salt

1/2 tsp vegetarian granulated sugar

1/2 tsp Japanese soy sauce (しょうゆ / 醤油) (such as Kikkoman's)

2 tsp toasted sesame seeds (いりごま)

To make U.S. restuarant-style seaweed salad, omit the soy sauce; replace the sugar with high fructose corn syrup; and add a pinch of cayenne pepper, 1/4 tsp of onion powder or yeast extract, and a pinch of MSG.

For dressing 2:

2 Tbsp vegan mayonnaise

1/2 tsp unseasoned rice vinegar (米酢)

1/4 tsp dried ground shiitake mushroom, or vegetarian dashi powder

1/4 tsp vegetarian granulated sugar

Drop of djion mustard

Pinch kosher salt

1 tsp Japanese soy sauce (しょうゆ / 醤油) (such as Kikkoman's)

Drizzle of mirin (みりん)

2 tsp toasted sesame seeds, ground in a mortar and pestle or spice mill

If you eat eggs, you can replace the first five ingredients with 2 Tbsp Kewpie mayo (キューピーマヨ).

For a halal version, replace the mirin with an extra pinch of sugar.

Instructions:

For the salad:

1. Slice kombu into very thin strips. Slice wakame into thin strips, or leave as-is, as desired. Slice other flat dried seaweed into thin strips or bite-sized pieces.

For dressing 1:

1. Whisk all ingredients except sesame seeds together in a small bowl. Toss with seaweed. Top with sesame seeds and serve cold.

For dressing 2:

1. Whisk all ingredients together in a small bowl. Toss with seaweed. Serve cold.

[magnoliamyrrh]

sooo im going through of phase where i randomly decided to take a bunch of supplements which we have in the house lmao which i thought was kinda ridiculous and i was doing it somewhat for the shits and giggles w my mom but i be damned its been a week/ week and a half and ive been waking up not feeling as exhausted!!!! which is very rare for me and only happens a few times of the year. and also my brain hasnt been as foggy!! my digestion also seems better!

in case this helps anyone (i have eds chronic fatigue pots chronic pain) i have been taking b12, magnesium, food multi vitamins, another multivitamin liquid thing which also contains collagen (yes this is overkill), d3 and cordycepts mushroom extract. yes the multivitamins and the drink stuff also contain this stuff so all together im probably taking pretty high doses and i also cant say Which of these things have helped bc theyre all together so this isnt exactly the most scientific review lol. but. maybe it helps someone to know that Something seems to be helping. if anyone wants i can send photos of the lables

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[drowned-cypress]

Real world substitutes for Subnautica Below Zero ingredients

If you were to make a recipe out of the ingredients in Subnautica Below Zero, what could you even make? If you want to make recipes, you have to know what you're working with. With alien ingredients that don't exist in real life, that takes a lot of guesswork. Here's my best guesses for what you could use as substitutes for Subnautica Below Zero ingredients to make recipes in real life. Some of them are obvious, some of them take a little explanation. They're sorted by the approximate order you find them in the game.

Non-Fish Ingredients:

Nutrient block - Protein powder

Bullseye Shrooms - Mushrooms

Creepvine Seeds - Vegetable oil (or any other plant oil, like olive oil.) - Okay this requires some explanation; the game shows creepvine seeds as being consumable for 10 water content, but they provide no nutrition, and their databank entry says that "the embryo is surrounded by a thick layer of oil and silicone." Apparently they don't hurt you if you eat them. Sufficiently refined silicone is considered body safe and inert, but eating it is not recommended because it might cause choking, digestive blockage, or even blood vessel blockage. It's also possible to get silicone poisoning, especially from liquid silicone, so it would be better to extract the oil from the silicone and seeds, and not just eat lubricant. You could probably process the seeds to get just the oil out by crushing them and straining them with some fiber mesh. Or you could jailbreak your fabricator and get it to extract the oil directly the same way you get benzene out of flowering spores.

Creepvine Samples - Seaweed

Salt Deposit - Sea salt

Frost Anemone Hearts - Artichoke Hearts

Horseshoe Shrub Nuts - Almonds, Hazelnuts, Cashews, Peanuts, Coconuts, or Water Chestnuts

Coffee - It's not even real coffee. Just get the cheapest, plainest coffee you can possibly find. What are they even stocking the machine with?

Gel Sack - Unflavored gelatin

Fevered Peppers - The spiciest peppers you can possibly find at your supermarket. Or ghost peppers if you can find them. I would use Jalapeno, Serrano, or one of those tiny spicy chilies you can find at Asian markets such as Chinese red peppers.

Lantern Fruit - Mango, Apple, or Peach. I think mango is the best match just based on vibes, but I don't actually like mango that much so I might replace it with apple or peach. There is actually a fruit called Chinese lantern that exists in real life, but they look nothing like what you see in Subnautica, so I didn't think it was analogous.

Snacks - There's three kinds: mixed chips, rice snacks, and potato mix, so do with that what you will.

Chinese Potatoes - There are no potatoes native to China, so pick whatever potato you want. Personally, I'd pick Yukon Gold.

Antennae Fruit - Butternut Squash (or some texturally similar, hard skinned squash such as Kabocha Squash) Had to really think about this, but there really is no real world analogue, so I just went based on fruit shape.

Marblemelon - Watermelon, or some other melon like honeydew or cantaloupe if you want.

Preston's Delight - Plums, Blackberries, or Blueberries. I think plums have the closest vibe. Described as being a sweet fruiting berry. The fruit contains a paralytic agent that humans are unable to properly metabolize, but for certain animals it can act as something of a mild sedative. This means the paralytic agent passes through the human digestive system without breaking down and doesn't affect humans, but may cause mild discomfort in large quantities akin to eating sugar alcohols.

Preston's Plant Leaves - Cabbage. Described as having semi-transulcent leaves. It is hardy and capable of growing in even the harshest of climates. It always struck me as waxy looking, and it would need to be in order to not break down quickly like most greens.

More below the cut.

Fish - Some of these fish don't really have a good real world analogue, but I did my best. Other than the few that have very definitive flavors, you could probably make a case for using any kind of fish you want.

Arctic Peeper - A mild white fish, preferably a cold water species. Chilean Sea Bass is probably the closest match, since its range extends into the Antarctic.

Bladderfish - Beef jerky. When they're cured they're described as reminiscent of jerky.

Boomerang - They're described as being tough but flavorsome. Herring is probably the best match because they're forage fish and have a strong flavor, but you could probably pick something with an even stronger flavor like mackerel. I don't know enough about unpopular edible fish to tell you which fish are tough, but also why would you want to make a recipe with that?

Hoopfish - They're described as actually tasting like fish. This is entirely unhelpful because the taste of fish varies a lot. Go with something ubiquitous like cod or salmon.

Spinner Fish - Orange juice??? No seriously, the description for cured spinner fish says, "Against all odds, it tastes like a popular brand of Alterra orange juice." I'm absolutely fascinated with the implications of this. If you made fish stock out of them, would it still taste like orange juice? Do they taste like orange juice because they have a high concentration of citric acid in their tissues? Could you use the fabricator to extract pure citric acid from them? I need to know!

Symbiote - They're described as lean and tasting like reconstituted lobster. I have no idea what the reconstituted part implies here, but the best match is apparently lobster. If that's too expensive, try artificial crab, maybe.

Feather Fish - When cooked it says they tickle the back of the throat; when cured it says they're waxy and melt in your mouth. Other than that, there's no hint as to what they might taste like.

Spinefish - They're described as being entirely bland, so the best match is probably whiting or tilapia.

Triops - Catfish my beloved~ Okay fine, they probably taste more like mudfish, but I actually have access to catfish, so we're going with that.

Red Feather Fish - The description says they're "fluffy with a bit of a kick" which implies they're kind of spicy. That has more to do with the recipe than the fish species. Use a flaky white fish to get a fluffy texture and pick a spicy recipe.

Arrow Ray - Stingray. Apparently stingrays are actually edible, but you probably won't be able to find them in a local grocery store. Arrow rays are also described as odorless and crispy and delicious when cured. Just pick the most delicious dried fish you can find if you want to go that route.

Noot Fish - I do noot know. The descriptions used the opportunity to make puns instead of describing the flavor. Pick your favorite carnivorous fish.

Discus Fish - Described as tasting like hot plastic. I'm not sure I even want to try.

Those ingredient lists are quite limited, but there are a few things we could process further to give us even more ingredients.

Vegetable and/or fish broth or stock

Make "orange juice" from spinner fish. It's just fish stock.

Extract citric acid from spinner fish using the fabricator. Half a teaspoon of citric acid powder in two tablespoons of water is the equivalent of two tablespoons of lemon juice for cooking purposes.

If we're going the route of extracting stuff with the fabricator, you could absolutely get sugar from fruit.

Fruit syrup

Shrub nut butter (like peanut butter or almond butter)

Shrub nut milk (like almond milk)

Shrub nut flour or meal (like almond flour or almond meal)

Shrub nut oil (like peanut oil)

Shrub nut cheese (I have personally tried making almond cheese before. It is almost, but not quite, entirely unlike cheese. It tastes like if marzipan were savory. Not sure I would recommend it, store bought non-dairy cheeses are much better, but hey, if Robin gets desperate, it does exist. And before anybody asks, the recipe I used did not require a cheese culture, which might have been part of the problem.)

Potato flour

Potato flour pasta

Flatbread made of potato or shrub nut flour

Alcohol made of fruit or potatoes (wine, cider, vodka, or just straight up moonshine.)

Vinegar made of homemade alcohol (this would take a lot of trial and error to do without the correct starter bacteria, but it is technically possible.)

Additionally, there's some things that aren't available in the game but would make sense if they were which I think you should be able to salvage from Alterra bases, hunt, or forage.

Titan Holefish - They are described as slow, stupid, and delicious, and yet you can't eat them? You can't do this to me!

Symbiote Eggs - Symbiotes lay their eggs in the gills of titan holefish. Symbiotes themselves are edible, which means their eggs should be too. Collect the eggs and eat them like caviar or roe.

Pengwing Eggs - Pengwings are birds, and their eggs appear to have a hard shell like Earth bird eggs. I was able to find their eggs on sheltered ice shelves, despite what the PDA says about them incubating their eggs in small cave burrows alongside thermal lily roots. You should be able to eat the eggs, assuming you can find some that have been freshly laid.

Chinese Potato Leaves - According to the abandoned PDA entry in the canteen of the Aurora called "Today's Menu" you can eat Chinese potato leaves. Incidentally, normal potato leaves are poisonous (so don't eat them!) but sweet potato leaves are edible and are supposed to taste kind of like spinach. Either the genetic engineering on the Chinese potato bred them to have edible leaves, or the Chinese potato was bred from a sweet potato (that's less likely; sweet potatoes are a vine and Chinese potatoes are not.) Since sweet potato leaves generally aren’t available in grocery stores, substitute them for spinach.

Spices and Dried Herbs - You're telling me that Alterra didn't leave behind any spices or dried herbs? Not even in the kitchen in Phi Robotics that got crushed in the cave in? Robin didn't even try to excavate that area, but she could have. She has access to a habitat builder to reinforce the cave ceiling and a laser cutter to cut through the walls of the building. Look, all I'm saying is that if the only things I have to season my recipes with are salt, spicy peppers, and creative uses of unusually flavored fish, I'm going to revolt.

Shelf Stable Goods - Shelf stable goods usually include things like baking powder, baking soda, dry yeast, vinegar, oil, canned goods, dehydrated goods, sugar, flour, cereal, candy, pasta, dried beans, grains like rice or oats, seasonings, and condiments. Alterra could have left behind some shelf stable goods shipped in from offworld. They left behind a lot, even personal items, because they were in a hurry to leave, and storage space on vehicles designed to escape atmosphere is limited (just look at Ryley's escape rocket.) There's a line early on in the first Subnautica game that says, "It is common for those accustomed to synthetic foods to be repulsed by eating an animal carcass," implying that Alterrans tend to be used to eating synthetic food. However, we know they weren't just eating nutrient bars because they were growing food in multiple places, and there's a plate of food left behind in Emmanuel's observatory. It's possible they only synthesize meat, or they molecularly rearrange their vegetable goods into shelf stable formats (hence the synthesized moniker.) According to the Aurora's menu, Alterrans eat soup made of tardigrades, rehydrated minced beef with freshly grown mashed Chinese potatoes and sauteed potato leaves, dehydrated desserts (I'm thinking stuff like freeze-dried ice cream,) and dried fruits and nuts, so not all their foods are synthesized. Also according to that data entry, you can reconstitute nutrient bars at a fabricator, so that's interesting.

Feel free to propose your own ingredient substitutes. I'll post some actual recipe ideas later since this is getting long.

Edit: Here's some recipe ideas.

[alchemyofazeroth]

Ghost Dye

Difficulty: Artisan alchemy. Ghost mushrooms are often expensive and dangerous for civilian alchemists to get a hold of due to their limited distribution in hazardous locations.

Origin: Feralas/Un'goro Crater Alchemy.

You Will Need:

One vial of purple dye.

Two vial's worth of Ghost Mushroom stems.

Recipe:

1. Gather and prepare two vials worth of Ghost Mushroom stems.

To begin, one must venture into the dark, damp caves where these bioluminescent fungi reside, as they cannot tolerate any exposure to sunlight. The Ghost Mushroom gets its name from its pale, almost transparent coloration and bioluminescent glow. Wearing protective gloves to avoid contact with the highly toxic caps, gently harvest the ghost mushrooms and place them into a glass jar. Seal the jar and give it a gentle shake to dislodge the valuable spores from the fruiting bodies. Once the spores have settled to the bottom, open the jar and carefully remove the intact mushrooms. Separate the non-toxic stems from the poisonous caps, setting the latter aside for safe disposal.

Finely chop the collected stems and place them into a clean vessel. Cover the chopped stems with a clear alcohol of sufficient proof, such as vodka, to create a tincture. Seal the vessel and allow the tincture to steep for several days in a cool, dark place. Over time, the alcohol will extract the beneficial compounds from the ghost mushroom stems, turning the liquid a deep, vibrant purple, indicating the tincture is fully concentrated and ready for use in alchemical preparations.

2. Combine the Ghost Mushroom tincture with a vial of purple dye in a 1:1 ratio by volume.

Using a graduated cylinder or precise measuring equipment, carefully measure out equal volumes of the purple dye and ghost mushroom tincture. Transfer these measured volumes to a clean crystal vial. Once both the purple dye and ghost mushroom tincture have been added to the crystal vial in a precise 1:1 volumetric ratio, thoroughly mix the contents by gently stirring or swirling the vial. Continue combining the mixture until it appears homogeneous and no visible separation between the two component liquids can be observed.

Results & Effects

The resulting liquid should be an unassuming lavender dye. However, it's true value lies in how it is used in tailoring, blacksmithing, and jewelcrafting.

When used in the art of tailoring, Ghost Dye imbues fabrics with an ethereal luminescence, creating mesmerizing garments that seem to shimmer and dance with an inner light. These textiles, known as Ghostweave, are highly sought after by the fashionable elite of Human society, who prize their outward appearances.

In the realm of blacksmithing, Ghost Dye finds its way into the forging of armor, granting the wearer an aura of spectral protection. The dye's supernatural properties allow it to be worked into the very metal itself, resulting in armor that appears to be wreathed in an otherworldly mist. This ghostly armor not only provides physical protection but also strikes fear into the hearts of foes, as if the wearer were a wraith given corporeal form. Many armored designs that utilize ghost die actually originated from the undead Scourge in Northrend. The scourge would use a similar substance to imbue the ribcages of constructs, as well as creating stygian shields and shrouds of forbidden magic to clothe their spellcasters.

Finally, in the art of jewelcrafting, Ghost Dye is employed in the creation of spell foci that harness and amplify the power of magic. When held in the off-hand of a spellcaster, these enchanted trinkets glow with an eerie, pulsating light, channeling arcane energies with unparalleled precision and potency. These designs also originated from designs of the Scourge. Foci such as the Frostwyrm's Icy Gaze and Frostwyrm's Frigid Stare enhance the wielder's frost magic and were widely employed by liches and undead ritualists against the living.

"The stem tincture of this mushroom has a more whimsical use- it is used in making a clothing dye known as Ghost Dye. Tailors mix this substance with standard purple dye to create a thin dye of a watery lavender color. When applied to Runecloth, it creates a fabric called Ghostweave. This fabric is highly prized for its faint nocturnal glow, and is popular with more fashionable and “trendy” nobles." - Greaves

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[reiheychem]

Include a Mushroom Extract in Your Daily Regimen to Boost Your Health

Natural medications have been rising since times immemorial because they are utilized in pharmaceutical sectors. The best feature you can avail with them is that you do not get any harmful side-effects.

For example, you can see a mushroom extract that have gained popularity in the recent years due to their potential health benefits.

Mushroom extracts do not only a source of nutritious and natural foods, but also, they act as medicines for patients who are suffering from hard diseases.

According to many experiments and comprehensive researches, the mushroom extracts can be proved a suitable source of health-boosting elements because they contain many health-boosting properties.

Thereafter, if you would like to go in more depth, we have some considerations for incorporating mushroom extract into your daily regimen to potentially boost your health.

Research and Select the Right Mushroom Extract

Mushrooms are present in a wide varieties. It may be impossible for you that all are good for your health and hygienic conditions.

Different mushroom species render various health benefits. You can see their salient species, including Reishi, Shiitake, Lion’s Mane, Chage, and Cordyceps are among the most commonly studied and used medicinal mushrooms.

A full burden on your head to do your comprehensive research before consuming any of the species of Mushroom Extract. Read their side-effects and specific benefits of each type to determine which one meets with your health goals.

Consult a Healthcare Professionals

Hasteness gives you negative results rather than rendering you healthy benefits. Before adding any new supplement or extract to your daily regimen, we can advise you to consult with a healthcare professional, such as a doctor, or authorized dietitian.

They assess your individualistic health or bodily status and render you a personalized or customized treatment along with the right recommendations.

[wizard-island-trading-co]

Dear wizard-trading-co,

If you are perhaps in need of a mushroom supplier, I would like to throw my hat into the mix and kindly ask that you consider my services. I provide over 1000 different species of magical mushrooms, ranging from the simple boring ones, to the ones that set your skin on fire and turn you bones to jelly, and even some rare and highly sought after ones, such as the rare Starlight Disk mushroom (or Orbis Stellarum), a hard to find and harder to grow mushroom which has unparalleled versatility in the alchemy of various volatile elixirs. Any orders can be shipped straight to your wizard tower using only the finest in teleportation spells. So if you are in need of any mushrooms, my services are at your disposal.

Sincerely,

freelancing-mycologist

Dear Mycologist,

I will happily take advantage of your substantial mushroom selection. My current supplies only cover a couple hundred varieties, and mostly common varieties at that.

I am interested in the Starlight Disk. Is that just a descriptive name, or does it actually collect starlight? I've been searching for an alternative method of acquiring Liquid Starlight, and wonder if it could be extracted from the Orbis Stellarum.

As for transport, I don't trust teleportation as a general rule. (No offense to your spellcasting ability) Call it a superstition, but I don't like using it. If you don't phase into a wall, there's the possibility runes and such may be misaligned. May I send a ship to pick up the mushrooms?

I can pay in straight Gold, or Souls of the Damned (nautical).

[camashred]

Spaghetti Bolognese. You can kinda fuck with it a lot, but I do have mainstay ingredients that I chop and change on the fly. (Sorry Italians, this is largely based on British style Bolognese with some Chinese/Japanese influence. This is not even slightly traditional!)

Beef mince, medium fat (not high cause it'll just float to the top.)

(Vegan mince will work, but I suggest the rehydratable soy flake style with a bunch of yeast extract/Maggi added.)

Chopped tomatoes (tinned or fresh, but if you're going fresh, go vine. Use tinned if you don't like skin and can't be arsed blanching and peeling.)

Finely chopped onion (I really don't care what type)

Beef stock cube (a GOOD one, and NOT liquid, sometimes the vegetarian beef ones can be so much better than regular beef, regardless if you're veggie or no.)

Tomato paste (a lot, just go crazy with it.)

Cumin (again, go crazy, don't skimp on the spices yo.)

Fresh chili (even if you don't like spicy, you can deseed and take out the pith for the chilli flavour without the spice.)

Red wine (use an entire one of the little bottles. Cooking wine is not an option. Vegetarians be careful! Not all wines are veggie as some clarifying agents can use fish by-products. If you're non-alco/halal/etc, you caaan use balsamic or red wine vinegar, just don't use a whole ass bottle. Like maybe... a quarter cup? You'll be burning it off anyway)

A neutral oil (for the initial frying, something like vegetable/sunflower/peanut/rapeseed. you don't need a lot and DON'T use olive oil for frying, it burns so easily. Use virgin olive oil at the end to add some additional somethin' somethin')

Garlic (all of it. Loads of it. Frozen or fresh. Powdered in a pinch. Come on now don't be a wuss here.)

My maybes:

Some sugar (cause sometimes it CAN be sweeter.)

Baking powder (added in at the end if you feel like you need to kill the sharpness of it, it'll react with the acids in it and neutralise it, generally resulting in a more 'savoury' Bolognese.

Grated carrot (You don't have to add this, I'm generally 50/50 on it, it's very much a British thing and adds to the sweetness so if you use one skip the sugar.)

White pepper. (Cause black pepper can get a little lost in it all, and I like the heat of white pepper.)

Szechuan pepper (sometimes? I just like Szechuan pepper.)

Sesame oil (for the same reason as Szechuan pepper.)

Yeast extract (maggi liquid seasoning/Winiary przyprawa) or MSG. (I don't like MSG as much in this style of food, but it's really up to you. If it's already quite savoury don't bother at all)

Finely chopped dried sliced mushrooms. (They work to thicken the sauce, and adds some additional texture and savoury taste. I don't generally add them if I'm cooking for others cause mushrooms can be a bit of a love-em-or-hate-em thing. If you're looking for dried mushrooms, most Asian supermarkets will have them.)

Steps:

Start it in the morning. This'll take a while. It's pretty low maintenance once it's cooking. YMMV depending on your stove style.

The veggies first. All chopped and in a BIG pot with some oil. You can do them low and slow with a lid on so they sweat it out a little. Once the onions are starting to look light brown move them to the side of the pan.

Turn the heat up and add the mince and crumbled stock cube. let that brown along with it all. It's not a disaster if it doesn't brown or other things start to over cook, as long as it's all cooked. Ideally there should be minimal liquid when you move on.

add the spices, all of them. add a little extra oil or like a tablespoon of water if it's very dry. Stir it all around to separate and incorporate the spices for a couple of minutes. Like, no longer than 3 minutes.

ADD THAT DAMN BOTTLE OF WINE. Yes it'll look like a lot. Yes it'll smell like an alcoholic nightmare. Trust me on this one. Keep stirring and separating and the alcohol smell will eventually disappear. Scrape the bottom if the food is sticking, that's adding MORE flavour and some of the reason you add the wine. Deglazing, yo!

Add your chopped tomatoes and tomato paste. Mix it around. If it seems a little watery, that's cool. You'll be leaving it for a while at the lowest temperature anyway. Put the lid on a little crooked. And stir it every like half hour or so until you're ready to plate up. This should take at LEAST 4 hours, but the longer the better. If it starts to stick, add a little water and continue.

Put on your pasta (honestly, any wholemeal, or whatever you have) in boiling water with some salt. Cook it how you want really. At the END though, pour a little of its water into the pasta sauce, cause it's probably a bit dry at this stage. Drain the pasta completely, add a little olive oil to it and toss it around. It'll stop it sticking together if you need to let it sit for a sec, plus it tastes better. (I also like to add torn basil leaves in with the pasta. I think it's better than just throwing it on the top of the entire dish. Same with Parmesan)

That's pretty much it. Taste the sauce before you plate up. If it's too sour/vinegary, then add a little baking powder. If it's not salty enough, add salt. Past that's it's kinda self explanatory. There's usually LOADS leftover, and honestly you can add some garam masala or kidney beans and use rice instead of pasta when you're reheating to turn it into a curry or chilli. There is a SHITTON you can do with a tomato and beef base yo.

hallo. in the spirit of my sandwich post of yore i am asking you: what is your favorite and-or most reliable dinner to make and eat? this month i would like to learn at least one new recipe

bonus points awarded for good leftovers

if it's a depression meal that's understandable but not very helpful for my selfish dream of not eating depression meals

bonus points also awarded for a vegetable such as the noble brogoly 🥦

[rooted-active-naturals]

Turkey Tail Mushroom: Benefits, Uses & Why It’s a Superfood in 2025

Looking for a natural way to support your immune system and gut health? Turkey Tail Mushroom is gaining popularity in the wellness world for its powerful medicinal properties and centuries-old usage in traditional medicine. In this guide, we’ll cover everything you need to know—from its benefits and science-backed uses to how you can add it to your routine today.

🍄 What is Turkey Tail Mushroom?

Turkey Tail (Trametes versicolor) is a medicinal mushroom named for its colorful, fan-shaped layers that resemble a turkey’s tail. Found growing on decaying logs around the world, it has been used for centuries in Traditional Chinese Medicine and Japanese Kampo for boosting longevity and vitality.

🌟 Health Benefits of Turkey Tail Mushroom

✅ 1. Boosts Immune Function

Turkey Tail is rich in polysaccharopeptides (PSP and PSK)—bioactive compounds known to:

Enhance white blood cell activity

Support the body’s natural defense system

Help in recovery from illness and fatigue

✅ 2. Supports Gut Health

With natural prebiotics, Turkey Tail feeds beneficial gut bacteria, promoting:

A healthy microbiome

Improved digestion

Better nutrient absorption

✅ 3. Antioxidant Protection

Turkey Tail is loaded with phenols and flavonoids that:

Neutralize free radicals

Reduce oxidative stress

Support cellular repair and anti-aging

✅ 4. Supports Cancer Therapy (Under Study)

Clinical research in Japan and China suggests Turkey Tail may:

Improve outcomes when used alongside chemotherapy

Help reduce side effects like fatigue and infection risk

🧪 Note: Always consult a medical professional before using it as part of cancer treatment.

💊 How to Take Turkey Tail Mushroom

You can find Turkey Tail in several supplement forms:

Capsules or Tablets – Easy daily immune support

Powder – Add to smoothies, coffee, or teas

Liquid Extracts/Tinctures – Fast absorption for daily use

Dosage Tip: Follow the label or your healthcare provider’s advice. Most capsules suggest 500–1000mg/day.

🛒 Where to Buy Turkey Tail Mushroom Supplements

Look for high-quality, lab-tested Turkey Tail products with:

Dual-extraction (water + alcohol)

No fillers or artificial additives

Organic sourcing

Recommended Brand: Rooted Actives Medicinal Mushrooms

🤔 FAQs About Turkey Tail Mushroom

❓ Is Turkey Tail safe to take daily?

Yes, it is generally considered safe for long-term use. Start with a low dose and monitor your body’s response.

❓ Can Turkey Tail help with colds and infections?

Yes. Its immune-boosting properties make it popular for seasonal immunity support.

❓ Are there any side effects?

It’s usually well-tolerated, but some users report mild bloating or digestive changes. Consult a doctor if pregnant, breastfeeding, or on medications.

🌿 Final Thoughts

Turkey Tail Mushroom is more than just a colorful forest fungus—it’s a science-backed superfood that can support your immune system, gut, and overall well-being. With its increasing availability in supplement form, incorporating this powerful mushroom into your daily wellness routine has never been easier.