Ayahuasca cupcakes: Difference between revisions
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{{Disclaimer}} | {{Disclaimer}} | ||
[[File:IMAG0184.jpg|300px|thumb|right|6g of | [[File:IMAG0184.jpg|300px|thumb|right|6g of ''Mimosa hostilis'' root bark ('''MHRB'''), in chocolate shredded wheat cupcakes.]] | ||
==Equipment | This recipe is designed to mask the texture of [[DMT]]-containing root bark for the purposes of direct consumption, without the need for a [[MAOI]]. It is advised to use as little ingredients as possible to enable easy ingestion of the plant matter. It should be noted that with this recipe, the larger the dose means more chocolate will also be consumed, which can add to the nausea that is commonly experienced on [[Ayahuasca]] and its [[:category:Simple Ayahuasca Recipe|alternative preparations]]. However, the cake itself is completely edible and has the advantage of producing significantly less nausea overall than a [[traditional Ayahuasca brew]]. | ||
==Materials== | |||
===Equipment=== | |||
*Blender | *Blender | ||
*Sieve | *Sieve | ||
*Glass mixing bowl | *Glass mixing bowl | ||
* | *Saucepan | ||
*Stirring spoon | *Stirring spoon | ||
*Cupcake cases | *Cupcake cases | ||
*2 - 6g of | |||
===Ingredients=== | |||
*2 - 6g of ''Mimosa hostilis'' / ''Acacia confusa'' root bark (per cupcake) | |||
*Chocolate of your choosing | *Chocolate of your choosing | ||
*Shredded wheat | *Shredded wheat | ||
==Ratios== | ==Ratios== | ||
Depending on how much root bark one is going to consume | Depending on how much root bark one is going to consume (and the quality of the root bark itself) the amount of required ingredients will vary. The general ratios are listed as such: | ||
1g | |||
'''1g Root Bark : 17g Chocolate : 7g Shredded Wheat''' | |||
==Recipe== | ==Recipe== | ||
====Step 1==== | ====Step 1==== | ||
The chocolate is first melted to save some time, this can be done either by filling a saucepan 1/2 the way up with water and left to boil, with the chocolate broken up in the glass bowl on top, or it can be done by using a microwave using 15 second bursts and stirring in between. | The chocolate is first melted to save some time, this can be done either by filling a saucepan 1/2 the way up with water and left to boil, with the chocolate broken up in the glass bowl on top, or it can be done by using a microwave using 15-second bursts and stirring in between. | ||
====Step 2==== | ====Step 2==== | ||
While waiting for the chocolate to melt, the root bark should be blended until it has | While waiting for the chocolate to melt, the root bark should be blended until it has acquired a stringy consistency. | ||
====Step 3==== | ====Step 3==== | ||
The blended root bark is then placed in a sieve until the powdered root bark has been separated, and put | The blended root bark is then placed in a sieve until the powdered root bark has been separated, and put aside as it can be later used for a [[DMT extraction using sodium hydroxide and naphtha]]. | ||
====Step 4==== | ====Step 4==== | ||
| Line 37: | Line 43: | ||
====Step 6==== | ====Step 6==== | ||
The chocolate should | The chocolate should be melted by this point. The shredded wheat and root bark mix can then be added and stirred into the chocolate. | ||
====Step 7==== | ====Step 7==== | ||
Once mixed together, the mix can then be placed into | Once mixed together, the mix can then be placed into cupcake cases and placed into the fridge. It should take roughly 20 minutes for the chocolate to solidify. | ||
The cakes should last roughly a week or so if sealed with foil or in a plastic container. | '''Note''': The cakes should last roughly a week or so if sealed with foil or in a plastic container. | ||
==See also== | ==See also== | ||
*[[Tutorial index]] | |||
*[[:category:Simple Ayahuasca Recipe|Simple Ayahuasca recipes]] | |||
*[[Traditional Ayahuasca brew]] | |||
*[[Experience index#Ayahuasca|Ayahuasca Experience reports]] | |||
*[[Ayahuasca]] | *[[Ayahuasca]] | ||
*[[ | *[[DMT]] | ||
[[Category: | [[Category:Simple Ayahuasca Recipe]] [[Category:Tutorial]] | ||
Revision as of 17:07, 27 May 2017
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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 is designed to mask the texture of DMT-containing root bark for the purposes of direct consumption, without the need for a MAOI. It is advised to use as little ingredients as possible to enable easy ingestion of the plant matter. It should be noted that with this recipe, the larger the dose means more chocolate will also be consumed, which can add to the nausea that is commonly experienced on Ayahuasca and its alternative preparations. However, the cake itself is completely edible and has the advantage of producing significantly less nausea overall than a traditional Ayahuasca brew.
Materials
Equipment
- Blender
- Sieve
- Glass mixing bowl
- Saucepan
- Stirring spoon
- Cupcake cases
Ingredients
- 2 - 6g of Mimosa hostilis / Acacia confusa root bark (per cupcake)
- Chocolate of your choosing
- Shredded wheat
Ratios
Depending on how much root bark one is going to consume (and the quality of the root bark itself) the amount of required ingredients will vary. The general ratios are listed as such:
1g Root Bark : 17g Chocolate : 7g Shredded Wheat
Recipe
Step 1
The chocolate is first melted to save some time, this can be done either by filling a saucepan 1/2 the way up with water and left to boil, with the chocolate broken up in the glass bowl on top, or it can be done by using a microwave using 15-second bursts and stirring in between.
Step 2
While waiting for the chocolate to melt, the root bark should be blended until it has acquired a stringy consistency.
Step 3
The blended root bark is then placed in a sieve until the powdered root bark has been separated, and put aside as it can be later used for a DMT extraction using sodium hydroxide and naphtha.
Step 4
Crunch up the shredded wheat pillows into a finer consistency.
Step 5
Mix together the shredded wheat and the shredded root bark, the root bark may need to be broken apart with a pair of hands, more shredded wheat can be added if it appears to be not enough to mask the root bark.
Step 6
The chocolate should be melted by this point. The shredded wheat and root bark mix can then be added and stirred into the chocolate.
Step 7
Once mixed together, the mix can then be placed into cupcake cases and placed into the fridge. It should take roughly 20 minutes for the chocolate to solidify.
Note: The cakes should last roughly a week or so if sealed with foil or in a plastic container.