Pollen season might have snuck up on us again, but we've got a deeply flavorful, allergy easing 2-ingredient recipe that makes preparing for Spring as easy as one, two, ume.
Ume is frequently referred to as a Japanese plum, but it's actually more closely related to an apricot. It's most commonly pickled with salt to make umeboshi, delightfully tart and salty fermented morsels surrounded in ume vinegar. Ume vinegar is a star in its own right, vibrant and packed with active and beneficial acids that may protect against oxidative stress and inhibit mast cell degranulation, leading to reduced allergy symptoms.
Mixed with our cult-favorite immunity boosting Mushroom Adaptogen, ume vinegar turns a quick wellness shot into a unique and tasty sensory experience that feels more like a booze-free aperitif than an allergy remedy.
Reishi has been used to support the immune system for thousands of years. The beneficial compounds like beta glucans in reishi are being studied for its allergy-alleviating properties.
- 1 tsp Mushroom Adaptogen
- 4 oz hot water
- splash of ume vinegar
Combine all ingredients in a tumbler and stir to combine.