Ayahuasca sandwich
| Ayahuasca sandwich | |||||||||||||||||||||
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| Common names | Ayahuasca, Aya, Caapi, Cipó, Hoasca, Vegetal, Yagé, Yajé, Natem, Shori | ||||||||||||||||||||
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This guide is provided for informational and educational purposes only. We do not encourage you to break the law and cannot claim any responsibility for your actions. |
This recipe creates an ayahuasca sandwich. It is considerably easier and quicker to create than a traditional brew, a milkshake, or cupcakes and is much easier to consume with little to no nausea. With this method, the sandwich created is literally indistinguishable from a regular peanut butter and jelly sandwich void of rootbark. This makes for very easy consumption that is practically void of any nausea whatsoever.
Equipment
- Blender/food processor
- Small bowl
- Spoon
- Scales
Ingredients
- Intended dosage of Syrian rue (2 - 5g)
- Intended dosage of Mimosa Hostilis / Acacia rootbark (2 - 6g)
- One slice of bread
- Peanut butter
- Jelly/Jam
- Honey (optional)
Method
- Grind the rootbark into a fine powder with a blender/food processor/coffee grinder. If the rootbark is left at a stringy/ fluffy consistency, the texture will still be slightly noticeable.
- Place about 1 1/2 tbsp of peanut butter into a small bowl and try to evenly incorporate the rootbark powder evenly throughout the peanut butter, if you have honey add a small amount as this will help with the consistency and taste.
- Spread the rootbark-infused peanut butter on one half of a single slice of bread, making sure to leave the other half for the jelly/jam. Do your best to not waste any rootbark.
- Add your jelly/jam to the other half and fold your bread in half.
You should now have an ayahuasca peanut butter and jelly sandwich. Be sure to consume the Syrian Rue 15 - 60 minutes beforehand. The Syrian Rue should be ground up with a blender or mortar and pestle. It can be consumed by prepackaging it into gel caps or simply washing it down with milk.