4 Ashwagandha Recipes for Your Adrenals
After a long, hard, stressful day, we often tend to reach for our favorite comfort foods. It may be a warm home-cooked meal or a sweet treat. Either way, it can’t be denied that what we eat can make us feel better both emotionally and physically.
In times of prolonged stress, our adrenal glands are looking for this same comfort. They work hard to adapt to the stress we subject ourselves to, but sometimes they could use a helping hand—or even a hug. Enter ashwagandha, one of Ayurveda's most celebrated herbs for energy.
Ashwagandha is a beloved adaptogenic herb, long revered in Ayurveda and even well-studied and respected in the scientific community. Adaptogens swoop in to save the day when a biological process or function needs to be supported.
When it comes to the adrenal glands, which are responsible for many functions, including the production of key stress hormones like cortisol, aldosterone, and adrenaline, adaptogens can be especially beneficial.
For example, an adaptogen may be used to support healthy cortisol levels no matter if they are low or high. This is one of ashwagandha’s claims to fame. And as an adaptogen, ashwagandha can help with healthy energy levels, whether it’s supporting more energy or helping with calming and grounding.
In addition to being there for you when you need adrenal support and balanced energy levels, ashwagandha also promotes strength and healthy reproductive tissues. It's no wonder ashwagandha can be found in so many formulas—from herbal oils and tablets to Banyan's creamy Ashwagandha Latte Mix, this adaptogen is well suited to supporting your well-being, inside and out.
Ashwagandha is an herb rather than a culinary spice. The difference? Culinary spices are tasty and aromatic, mainly used to bring flavor to your foods. Any healthy flair they add is a bonus.
Herbs like ashwagandha are known primarily for their beneficial effects rather than taste. They are less commonly used in cooking or baking. But in Ayurveda, herbs are commonly taken with milk, honey, or other carrier substances to deliver their benefits deeper into the tissues.
And just like your mom used to hide the peas under the good stuff, there are ways to make herbs like ashwagandha shine in food and drink. These four recipes will have you convinced!
Energy Balancing Truffles
Nothing says comfort food like a rich, delicious dessert. After you push your dinner plate to the side, you can pull out these truffles made with ashwagandha and ojas-building dates. They’re sure to make you and your adrenals smile.
- 10 dates, dried and pitted
- 2 teaspoons ashwagandha powder
- 1/2 cup dark or semi-sweet chocolate chips
- 1 teaspoon coconut oil, refined
- Sea salt and sesame seeds for topping
Using a blender or food processor, blend the dates and ashwagandha into a paste. Roll into small balls. If too sticky to shape, refrigerate for 10 minutes. Meanwhile, heat chocolate chips and coconut oil in a small pan over medium heat. Stir frequently.
Dunk the date balls into the chocolate to coat, and rescue with a spoon. Place on a baking sheet lined with parchment paper and sprinkle with sea salt and sesame seeds. Refrigerate or freeze to cool and set the chocolate.
Eat while slightly chilled to avoid melting.
Ashwagandha Almond Butter
Raw almond butter can be tedious to make, but it is worth the patience, especially when you know the health of your adrenals is on the line. Having this adaptogenic version of almond butter on hand is as useful as it is delicious. You can use it as an ingredient in other dishes or add it as a topping on things like toast with honey and cinnamon.
- 2 cups raw almonds
- 2 teaspoons ashwagandha powder
- 1 teaspoon ghee or coconut oil, if needed
Using a food processor or heavy-duty blender, add almonds and begin blending at a low to medium-low speed. Blend until a smooth butter forms. This could take anywhere from 10–30 minutes. Add the ashwagandha powder towards the end. You may need to stop to scrape the sides of the blender.
A small amount of oil such as ghee or coconut oil can help the consistency if the almonds seem dry or aren’t blending. Refrigerate in an airtight container.
Grounding Trail Mix
Snacking isn’t that great for your digestion, but neither is raging hunger. Chances are, if you’re in a situation where adaptogenic herbs will be helpful because of your level of stress, you’ve likely missed a meal or two in your day.
This isn’t meant to be a meal replacement, but something to keep you from abusing your energy if you get into a bind and need a quick boost of nourishment. The use of cardamom and cumin in this dish reassure that you’ll digest this well, but please always sit and slow down to eat!
- 1 tablespoon coconut oil
- 1 teaspoon cumin powder
- 1 teaspoon cardamom powder
- 1 cup golden raisins
- 1 cup pumpkin seeds
- 1 tablespoon sesame seeds
- 1 teaspoon ashwagandha powder
In a small pan, heat coconut oil over medium-high heat. After the oil liquefies, add cumin and cardamom. Heat the oil and spices for 1 minute or until they become aromatic. Add the raisins, pumpkin seeds, and sesame seeds to pan and stir to evenly coat with oil and herbs.
Stir occasionally for 3–5 minutes or until the seeds start to brown, then remove from heat and stir in ashwagandha. Transfer to parchment paper and spread evenly to cool. Eat while still warm for an extra grounding effect.
Comforting Cashew Night Tonic
Ending the day with a tonic is a great evening ritual. While the routine alone creates a calm setting, you can choose to add ingredients to your tonic based on how you feel and how your day and week have been. Along with adrenal-hugging ashwagandha, this tonic also features nutmeg, which can support sleep and relaxed muscles, and comfort your agitated mind.
- 1 cup cashews, soaked overnight
- Approximately 2 cups filtered water*
- 1 teaspoon maple syrup
- 1/2 teaspoon vanilla bean, ground
- 1 teaspoon cinnamon powder
- 1/4 teaspoon nutmeg, grated
- 1/2 teaspoon ashwagandha powder
- Pinch of sea salt
Make homemade cashew milk by adding soaked cashews to a blender with enough filtered water to fill 1 inch above cashews. Blend until smooth. (You will use 8 ounces of the milk in your recipe and any extra will keep for a few days in an airtight jar or bottle in your refrigerator.)
Add cashew milk, maple syrup, vanilla bean, cinnamon, nutmeg, ashwagandha, and sea salt to a small pot. Heat on high, removing before it comes to a boil. Stir using a spoon, whisk, or milk frother to be sure everything is combined. Relax, savor, and enjoy!
*Note: If it gets too thick, add water until you get the consistency you like.