Recipes provided by Life Cykel

Magick Reishi Brownies with Paleo Flour

These brownies are not overly sweet and very delicious with a lovely texture created by the paleo flour.



  • 175g butter (Nuttelex for vegan)
  • 100g raw sugar
  • 1 tsp vanilla essence
  • 3 eggs (chia eggs/egg replacer for vegan)
  • 6 tbsp cacao powder
  • pinch of salt
  • 110g paleo flour
  • 1 tbsp Magick Reishi powder
  • 1 tsp baking powder


  • 75g softened butter (Nuttelex for vegan)
  • 1 tbsp cacao powder
  • 1 tbsp Magick Reishi powder
  • 1 tsp vanilla essence
  • 2 tbsp raw honey or agave syrup
  • 40g icing sugar


Preheat oven to 180C. Grease 20×20 baking tin. Melt butter in medium size saucepan. Mix in sugar, vanilla essence and eggs. Next, mix in cacao and Magick Reishi powder, salt, paleo flour and baking powder until well combined. Pour mixture in baking tin and bake for 20 minutes or until done. Be careful not to overbake.

For the icing, mix ingredients until well combined. Let the brownie cool down a bit, then spread icing on top. Slice into 16 squares.

Magick Carrot & Orange Smoothie

Don’t let the cold grow you apart from smoothies! These blend boost your immunity and is ideal to keep healthy during wet weather. Make it hot with our Magick Recipe!


  • 1 Carrot
  • 2 Fresh Orange
  • 1 Tbsp Fresh Ginger
  • 1 Celery Brunch
  • 3 Tabasco Drops
  • Salt & Pepper Q/n
  • 1 Tbsp of Magick Lion’s Mane Mushroom Powder
  • Chilli Flakes

Procedure: Squish the orange juice first, then blend all together. Sprinkle some chilli flakes on top to it make look sexy as a Lion.

Rainforest Bounty Curry with Alkaline Microgreens

This vegetable curry has sophisticated native Australian flavours and is great if you need some alkalinity for your body! Makes 4 serves.


  • 1 jar of Rainforest Bounty curry base
  • 4 harvested cups of Life Cykel alkaline microgreens
  • 250g Organic white rice
  • 1 onion
  • 2 tbs olive oil or coconut oil
  • 2 tbs mustard seeds
  • 2 cups of broccoli, cut into small pieces
  • 1 yau choy or other Asian leafy greens, washed and cut up
  • 1.5 cups of coconut milk
  • 1/2 cup raw cashew nuts


1. Boil the kettle. Place rice in pot, add double the amount of boiled water and boil until ready. (or use rice cooker)
2. Meanwhile, cut up the onion. Heat oil in wok and add onion, wok for a minute then add mustard seeds and cashew nuts.
3. When the onion has been glazed, add cut up broccoli and leafy greens. Wok for 5 minutes.
4. Add Rainforest Bounty curry base, stir through and wok for a minute.
5. Add coconut milk, stir through and wok for another 5 minutes then turn off heat.
6. If you’re not using a rice cooker, pour off excess water, then let rest with lid on for a few minutes.
7. First serve the rice, then the curry on top.
8. Cut your microgreens with scissors and use as garnish on top.
9. Garnish further with flowers (the purple flowers in the pictures are garlic flowers, they are edible and add lots of flavour)
10. Serve and enjoy!!

This curry also makes a great base if you wanted to add meat or meat substitutes. Just add these at step 2 as desired.