Ayahuasca smoothie |
| Ayahuasca smoothie | |||||||||||||||||||
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| The skeletal formula of DMT & Harmala alkaloids. | |||||||||||||||||||
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| Chemical Nomenclature | |||||||||||||||||||
| Common names | Ayahuasca, Aya, Caapi, Cipó, Hoasca, Vegetal, Yagé, Yajé, Natem, Shori | ||||||||||||||||||
| Routes of Administration | |||||||||||||||||||
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This guide is provided for informational and educational purposes only. We do not encourage you to break the law and are not responsible for your actions. |
This recipe creates an ayahuasca smoothie. It is considerably easier and quicker to create than a traditional brew, it does not taste nearly as foul and reduces nausea by a huge margin.
Contents
Items needed
- Blender
- Pestle and mortar
- Scales
Ingredients
- Intended dosage of Syrian rue (2 - 5g)
- Intended dosage of Mimosa Hostilis / Acacia (2 - 6g)
- 1 - 2 large chopped bananas
- 250mls - Milk
- 2 - 3 teaspoons of sugar
- 2 tablespoons of honey or syrup
Method
- Grind the Syrian rue into a fine powder with a blender or pestle and mortar.
- Blend the Mimosa bark until it becomes a fine stringy consistency. Set it aside and clean the blender.
- Run the rootbark through a sieve to remove any powdered dust and ensure that only stringy rootbark remains. This is done because rootbark of a stringy consistency is extremely easy to drink down with milk but powdered dusty rootbark has a consistency similar to that of drinking sand.
- Blend the chopped banana, add the Milk, Sugar and Honey; Blend until it becomes a foamy thick consistency.
- Blend the remaining smoothie with the Mimosa Bark, This suspends the fibres and allows it to be blended more effectively.
- Pour the mixture into a glass making sure to scrape all remaining smoothie from your blender.
A by-product of blending the Mimosa bark into the smoothie will be an increased viscosity, You can counteract this by stirring extra milk into the glass until it becomes easily drinkable.
You should now have a large cup of ayahuasca smoothie. Be sure to consume the Syrian Rue 15 - 60 minutes before hand. This can be done by prepackaging it into gel caps or simply washing it down with milk.
