From Morning Rituals
To Midnight Indulgence

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Recipes Of The Month

Meredith Baird

Plant Based Chef | USA

Renowned plant-based chef, recipe developer and cookbook author Meredith Baird invites us to embrace healthy living through delicious recipes with RYZE. Her recipes help us feel better every day with the superfoods and versatility of RYZE without sacrificing on delicious flavors and convenience.

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Chai Sugar CookieS

The perfect, cozy cookie

  • INGREDIENTS
  • DIRECTIONS

• 3 cups almond flour 

• ½ teaspoon Himalayan pink

• ½ teaspoon baking soda

• 2 tablespoons RYZE Mushroom Chai

• 2 ¼ teaspoons ground cinnamon

• ½ cup coconut oil, melted 

• ½ cup maple syrup

• 1 tablespoon vanilla extract 


* Garnish: 1 tablespoons RYZE Mushroom Chai mixed with 1 tablespoon coconut sugar.

1. Preheat the oven to 350 degrees with parchment paper.

2. In a large bowl, whisk together all dry ingredients.

3. In a medium bowl, whisk together all wet ingredients.

4. Slowly add wet ingredients to the dry ingredients and stir until a batter forms.

5. Portion out cookies in about 1 tablespoon sized balls. Flatten slightly before baking.

6. Bake for about 10 minutes or until the cookies rise, and the edges are slightly browned.

7. Transfer to the cooling rack before serving.

Makes about 1 dozen cookies 

Tiramisu Overnight Oats

Dreamy delectable dessert

  • INGREDIENTS
  • DIRECTIONS

• 1 package RYZE Overnight Oats

• 1 tablespoon RYZE Mushroom Coffee

• 8 oz milk of your choice

• 1 tablespoon cacao powder

• 1⁄2 cup coconut yogurt (or yogurt of your choice)

• 1 tablespoon RYZE Probiotic Creamer

• 1 tablespoon maple syrup (optional)

1. Shake RYZE Overnight Oats, RYZE Mushroom Coffee, and milk together.

2. Refrigerate for at least 3 hours or overnight.

3. Divide overnight oats into two bowls. 

4. In one bowl whisk in cacao powder.

5. In the second bowl, whisk together coconut yogurt, RYZE Probiotic Creamer, and maple syrup.

6. Layer chocolate oats, with coffee oats and coconut cream. Garnish with cacao powder.

Affogato

Refreshing summertime treat

  • INGREDIENTS
  • DIRECTIONS

• 1/4 cup Coconut Cream (whipped)

• 1 Tbsp RYZE Mushroom Coffee (Or Chicory for a caffeine alternative)

• 1 tsp sweetener of choice (optional)

• 2 Scoops Ice Cream



1. Combine Coconut Cream, RYZE blend of choice, and sweetener (we love Monk Fruit Sweetener!)

2. Scoop your preferred ice cream serving in a bowl

3. Pour RYZE Mushroom Coffee mixture over ice cream and enjoy!

SPICY MOCHA

Silky creamy deliciousness

  • INGREDIENTS
  • DIRECTIONS

1 Heaping tbsp RYZE Mushroom Hot Cocoa

Pinch of cinnamon

Pinch of cayenne pepper

1 tsp honey or sweetener of choice (optional)

3 oz hot water

3 oz steamed milk of your choice

Cinnamon garnish

1.Whisk cocoa, cinnamon, cayenne and sweetener together with 3oz hot water.

2.Finish with steamed milk.

ICED MATCHA LAVENDER LATTE

Sweet springtime indulgence

  • INGREDIENTS
  • DIRECTIONS

  Ingredients for Lavender Cream

• 4 oz milk of your choice

• ½ teaspoon lavender flowers

• ½ teaspoon butterfly blue pea powder (for color) 

• 1 tablespoon RYZE Probiotic Creamer 

• 1 tablespoon sweetener of your choice (optional)


  Ingredients for Matcha Latte

• 1 tablespoon RYZE Mushroom Matcha

• 4 oz hot water

• 2 oz cold milk of your choice

  To Prepare Lavender Cream:

• Whisk all ingredients together. Let the lavender flavor infuse for about 5 minutes. 

• Strain (optional) 


  To Prepare Iced Matcha Lavender Latte:

• Whisk together matcha and hot water.

• Add ice to matcha, layer with 2 oz of cold milk, and top with Lavender Cream. 

• Garnish with bright blue cornflowers, or lavender flowers.


Burnt Orange Latte

Refreshing Morning Wake-Up

  • INGREDIENTS
  • DIRECTIONS

1 Heaping tbsp RYZE Mushroom Coffee

2 Tablespoons orange syrup*

4 oz boiling water

4 oz steamed milk of your choice

*Orange Syrup

½ cup coconut sugar (or maple syrup)

⅓ cup filtered water

¼ cup orange juice

Whisk Mushroom coffee, orange syrup, and boiling water. Top with steamed milk of your choice.

*Orange Syrup
Combine all ingredients in a saucepan over medium heat, and whisk until sugar is melted. Pour in a glass jar, and keep in the refrigerator for up to a month.

Makes enough for several coffees.

CHOCOLATE RASPBERRY OATS

Energy packed breakfast

  • INGREDIENTS
  • DIRECTIONS

1 package RYZE Mushroom Overnight Oats

6 oz milk of your choice

1 tbsp cacao powder

¼ cup raspberries

1.Shake oats, milk and cacao powder vigorously.

2.Refrigerate overnight.

3.To serve, layer chocolate oats with fresh raspberries.

MATCHA POPCORN

Crunchy goodness treat

  • INGREDIENTS
  • DIRECTIONS

½ cup organic popcorn

2-4 tbsp olive oil

2 tsp sea salt

2 tbsp RYZE Mushroom Matcha

2 tbsp nutritional yeast

1-2 tbsp dulse flakes

Olive oil to finish

Salt to taste

1.Heat olive oil in a deep pot with 3-4 popcorn kernels placed in the pan to test when the oil is ready.

2.Once the kernels pop, add the remaining ½ cup of popcorn and sea salt.

3.Cover and shake the pan to evenly distribute the salt and oil.

4.Allow the popcorn to pop on medium to high heat.

5.Once the popping slows down, remove from heat and allow it to finish popping. This should all take less than 10 minutes.

6.Sprinkle with RYZE Mushroom Matcha, nutritional yeast, and dulse.

7.Shake or stir to distribute seasonings evenly.

8.Drizzle with olive oil and sea salt to finish.

RED VELVET CAKE OATS

Creamy spoonful delight

  • INGREDIENTS
  • DIRECTIONS

1 package RYZE Mushroom Overnight Oats

1 tbsp cacao powder

2 tsp beet powder

6 oz milk of your choice

Yogurt, berries, cacao nibs to garnish

1.Pour oats, cacao powder, and beet powder into your favorite shaker jar- shake vigorously.

2.Refrigerate overnight.

3.To serve, garnish with yogurt, berries and cacao nibs.

ALMOND BUTTER TOAST

Wholesome nighttime snack

  • INGREDIENTS
  • DIRECTIONS

1 banana

5-10 pecans

2 tbsp RYZE Mushroom Hot Cocoa

1 oz cold water

1 tsp honey, or sweetener of choice

2 slices bread of choice

Almond Butter

1.Slice the banana and chop the pecans.

2.Mix water, honey and RYZE Mushroom Hot Cocoa together.

3.Spread almond butter on a toast.

4.Garnish with banana and pecans.

5.Drizzle with the cocoa dressing.

VANILLA CARROT CAKE OATS

Irresistible morning feast

  • INGREDIENTS
  • DIRECTIONS

1 package RYZE Mushroom Overnight Oats

10 oz milk of choice

1 carrot

Desiccated coconut

Sultanas

1 tsp cinnamon

1.Mix and shake everything vigorously.

2.Refrigerate overnight.

3.To serve, garnish with pecans, coconut and extra pinch of cinnamon.