Trumpet chanterelle latte

Light soup with trumpet chanterelle

Vitality-boost smoothie

Vitality-boost green smoothie for a starter or light meal

Chicken cutlets

with Nettle-Lingonberry yogurt sauce

Bilberry Smoothie

Vegan smoothie with bilberry powder and peanut butter

Chaga blinis

with Horn of Plenty mousse, vendace caviar and red onion compote

Mushroom Soup

with Horn of Plenty powder and Yogurt Cream

Rum Raisin Whip

Tasty delicacy with Bilberry

Goat cheese spread

Spread with nettle for crackers

Bilberry oatmeal raw cake

Healthy cake without oven

Blini sides

Horn of Plenty mousse and red onion compote

Beetroot salad

Tasty and colourful salad

Cranberry Aioli

Serve with e.g. reindeer carpaccio

Cauliflower soup

Healthy soup with boosted flavor

Black currant cheesecake

Mouthwatering delight with blackcurrant

Flat bread

Easy bread with buckwheat, chaga and nettle

Fruity red smoothie

Healthy smoothie to boost your vitality

Pannacotta with berries

Classic pannacotta with berry topping of your choice

Omelette roll

Easy Omelette roll with vegetables

Herb roasted potatoes

Full of flavour

Apple Charlotte

with Sea-buckthorn and Lingonberry flavors

Use of berry powders

easy & natural way to add flavour and health to your food

Recommendation: 1-2 teaspoonfuls daily

Always keep berry powder on your dining table in a small glass jar or a shaker with large holes. It can then be easily added to yoghurts, cereals, porridge, or tea. One tablespoon of berry powder is equivalent to about 90 g of fresh berries.

Berry powder is easy to take with you to work or on trips. Keep the berry powder in an airtight container so that you can take it along even in warm or humid weather.

Berries and berry powders are a good supplement to the dough for bread or buns. You can add 75 g of sea buckthorn powder to half a litre of dough for sweet buns, or about 180 g of fresh or frozen lingonberries to half a litre of dough dough for bread rolls. The water or milk for the dough can also be replaced with berry juice.


use wild herbs in a variety of ways inside and out


crushed leaves, flowers, stems

Place one tablespoon of dried herbs per 0,5 liter of water into a teapot. Cover with nearly boiling water (80°C) is the best). Let steep for 10-15 minutes.


roots, woody parts (chaga), seeds, bark

Bring the herbs to a simmering boil. Keep the pot covered and simmer for 10–20 minutes. Take off heat and leave covered while you brew cools to drinking temperature.


crushed or powdered herbs

Sprinkle on top of any savory or sweet dish to boost the nutritional value of your food. Try on yoghurt, porridge, muesli, rice, potato, vegetable of meat dishes.


baths, skin care, extracts, oils, ointments

Use the infusion as skin toner, hair rinse, in baths and foot baths. Herbs crush can be an ingredient in an exfoliate mask. You can also make extracts, ointments, soaps…


Wild herbs often contain medicinal qualities, therefore it’s recommended to drink 2-3-cups per day during two weeks and then consider changing the herb. When you use dried wild herbs, the recommended daily allowance is a few grams, that is, 1-2 teaspoonfuls of powdered herbs per day.

Use of chaga

What is chaga?

Chaga (Inonotus obliquus) is a fungus that grows on the side of a birch and some other deciduous trees. Chaga tea has been used as a beverage and in traditional medicine for hundreds of years. The antioxidant value in chaga is very high.

Chaga is an adaptogen which enhances the body's ability to adapt to environmental factors and to avoid damage caused by them, strengthening the immune system. Chaga contains over 200 identified compounds, for example, phenols, sterols, beta-glucans, triterpene, melanin and the anti-bacterial betulin. Betulin is proven to contain anticarcinogenic qualities in laboratory tests.

Chaga tea recipe

1. 1/4 dl chaga (groats; rougher texture than powder) for 2 liters of water
2. Let the beverage boil in low heat for about 15 minutes to half an hour.
3. Leave it to simmer for a while after you have switched off the stove.
4. Then strain the tea. Sweeten with honey if needed.

Traditional use of chaga

Chaga has been used in the North European folk medicine since the 1500s: in Siberia, for example, to cure stomach problems and the Khanty people have used it to heart and liver ailments. Traditionally chaga has also been used to combat fatigue and to refresh, as well as externally as a powder to help to heal wounds and rashes.

In addition to tea, chaga can also be used to make tinctures.

Note: antibiotics and intravenous glucose are antagonists of chaga, and their use together with chaga is not recommended. Chaga is a fungus, which those allergic to mushrooms should take into account.

Nutritional Values