Amanda Howard
Ashwagandha is an adaptogen herb that helps balance various systems in your body. In that way, it improves your overall wellbeing. It’s one of the best-known Ayurvedic plants with numerous health benefits.
To feel the Ashwagandha Wirkung (effect=eng.), you should find the right type of product for you. Apart from eating it fresh by drying and grinding its root and using its leaves to make tea, you can buy ashwagandha powder or capsules. Although capsules are easy to take, just like regular pills, using ashwagandha powder is probably the best option because you can use it many recipes. Here are 5 recipes you should try.
Moon Milk
This is a traditional recipe that relieves your stress and improves your sleep. You should consume only one tablespoon per day. Here’s how to prepare it.
Ingredients:
- 1 cup of milk
- 1/2 tsp. ground ashwagandha powder
- 1/4 tsp. ground ginger
- 1/2 tsp. ground cinnamon
- A pinch of ground nutmeg
- 1 tsp. maple syrup or honey
- 1 tsp. coconut oil
Instructions:
- Heat the milk over a low heat but don’t boil it.
- When it becomes hot, add the ashwagandha powder, ginger, cinnamon, and nutmeg and stir.
- Cook over low heat for 5 minutes.
- Add the coconut oil and stir.
- Pour the drink into a cup and sweeten it with maple syrup (or honey).
Want to learn more? Here is everything you need to know about Moon Milk.
Adaptogenic Protein Smoothie
Here’s a recipe for a great start of the day. It will give you energy and help kick off the morning blue. Here’s how to prepare it.
Ingredients:
- 1 frozen banana
- 1 handful baby spinach
- 2 tbsp unsweetened almond butter
- 1/3 cup unsweetened plain yogurt
- 1 1/2 cups unsweetened almond milk
- 1/2 tsp. ashwagandha powder
- 1/2 tsp. maca powder
- 1 tsp. ground cinnamon
- 1 tbsp. collagen peptides (optional)
Instructions:
- Put all ingredients into a blender and blend until well-combined.
Hazelnut Latte
Shout out to all coffee addicts! You can use ashwagandha in your favorite coffee, so there’s no need to think about how to incorporate this plant into your daily routine. Here’s how you can make this super-delicious latte.
Ingredients:
- 1/2 cup vegan milk
- 1/3 cup brewed or herbal coffee
- 1 tbsp. hazelnut butter
- 1 tsp. pure maple syrup or another sweetener of your choice
- 1 tsp. ashwagandha powder
- 1 tsp. maca powder
- 1 tsp. pine pollen powder
Instructions:
- Warm the milk over low heat.
- Once warm, pour it into a blender and add the coffee, hazelnut butter, sweetener, and adaptogens.
- Blend until well-combined.
Raw Adaptogen Fudge
If you can’t resist sweets, here’s a great fudge recipe. So, you can experience the benefits of ashwagandha while enjoying the mouth-filling taste of fudge. Here’s how to make it.
Ingredients:
- 1 cup pitted Medjool dates
- 1/2 cup nut butter
- 3 tbsp. cocoa or cacao
- 2 tbsp. coconut oil
- 1 tbsp. ashwagandha powder
- 1 tbs. maca powder
- 1/4 tsp. vanilla
- pinch of sea salt
- Garnish coconut, goji, cacao, or hemp hearts.
Instructions:
- Blend the dates until they look like a paste.
- Add the nut butter and coconut oil, and blend again until well-combined.
- Add the cocoa/cacao, ashwagandha and maca powders, vanilla, and salt and blend until all well-combined.
- Put the mixture on the parchment and form of a bar.
- Wrap the bars and freeze them until they become firm.
- Cut the bar into small pieces.
- Garnish it.
- Store it in a fridge or freezer.
Almond-Cashew-Chia Balance Balls
The last recipe is not less delicious. These balance balls will make you want more. Here’s how to make them.
Ingredients:
- 1/2 cup raw almonds
- 1/2 cup raw cashews
- 1 1/2 tsp. chia seeds
- 1/2 tsp. ashwagandha powder
- 1 1/2 tsp. maca powder
- 1/2 tsp. reishi powder (optional)
- 4 pitted dates
- 1 tsp. vanilla extract
- 1/4 cup virgin coconut oil
- 1/4 teaspoon salt
- A pinch of cacao powder
- Garnish: crushed dried flowers
For the chocolate shell:
- 1/4 cup virgin coconut oil
- 1/4 cup cacao powder
- 1 1/2 tsp. vanilla extract
- 1 tsp maple syrup or coconut nectar
Instructions:
- Put the almonds, cashews, chia seeds, ashwagandha, maca, and reishi powders, and salt into a blender and blend until well-incorporated.
- Add the coconut oil and vanilla extract and blend again.
- Put the mixture in a plate or shallow bowl, cover it and put it in the fridge for around 20-30 minutes.
- Take half tablespoon of the mixture and form a ball. Then, place the ball on a parchment-lined baking sheet. Repeat this 15 times, so you have 16 balls.
- Freeze the balls for 15 minutes.
- Make the chocolate shell by adding all the ingredients and stirring until smooth.
- Dip the top of each ball into the chocolate shell and put them back onto the sheet.
- Freeze the balls for 30 minutes.
