Adaptogens are the herb of the hour. They are all about helping your body adjust to stress, especially when stepping away from the problem is not an immediate option.
A sustained amount of stress makes it difficult for the body to maintain efficient function. While it’s still best to take care of the root cause of your stress, adaptogens will have your back until it’s possible. Their support is like an insurance policy for our stress hormones and adrenal glands, making sure they don’t become overworked.
If adaptogens are on your radar, you’re likely looking for ways to easily incorporate them into your day. Here are a few recipes for inspiration.
Tulsi Date Nut Balls
You may know of tulsi as holy basil, and you have probably seen it in different teas, including night time teas and those that are targeting respiratory health. Tulsi is considered to be a very sacred and sattvic plant and can help with both mental and spiritual clarity. Vata and kapha dosha fair best with tulsi as it, along with other plants from the basil family, can produce too much heat for pitta.
- ½ cup cashews
- ½ cup pecans
- 1 ½ cup pitted dates
- ½ cup sunflower seeds
- 1 teaspoon cinnamon powder
- 1 tablespoon tulsi powder
- pinch of natural mineral salt
This is a really basic recipe and easy to make. Simply plug in your blender and toss in the pecans, cashews, and dates. Pulse until the nuts are finely chopped and dates are like a paste. Add the remaining ingredients and blend until thoroughly mixed.
Press the mixture between your palms, shape into balls, and place in the refrigerator to chill until ready to serve. Simple and delicious!
Chocolate Tahini Ashwagandha Cups
Ashwagandha has recently become more mainstream, and it’s not uncommon to see it on menus in health-conscious restaurants. Ashwagandha is pacifying for vata and kapha dosha, but can be a little too heating for pitta. Aside from its adaptogenic properties, it’s great for helping to rebuild tissues, especially muscle and nerve tissue, and can promote a well-functioning immune system.
- 2 cups chocolate chips
- ½ cup tahini
- 3 tablespoons maple syrup
- 1 tablespoon ashwagandha powder
- Sesame seeds and Maldon sea flakes for topping
Melt the chocolate chips using a double boiler. If you don’t have a double boiler, you can melt in a pot directly on the stove, but keep close watch to make sure that it doesn’t burn. Meanwhile, mix the tahini, ashwagandha, and maple syrup in a small bowl. If it’s difficult to stir because it is too thick, you can heat it to make it more of the consistency of the melted chocolate.
Pour melted chocolate into a lined cupcake pan, using 1–2 tablespoons per liner or until ½ inch is filled. Pour 1 tablespoon of tahini mixture into center of the chocolate. Using a knife, create a marbled effect by stirring until swirled. Sprinkle with sea salt and sesame seeds. Place in the freezer for 15–20 minutes or until it has solidified. This will make approximately 12 cups. Store refrigerated.
Rose Licorice Latte
Licorice is an adaptogen that doesn’t get a lot of press. While it’s considered to be tridoshic, it can provoke kapha if used in excess. Its cooling qualities make it a perfect fit for pitta and pitta conditions of the digestive tract, which often show up as excess heat in the body. Licorice is also a demulcent, which means it can coat and soothe, benefiting the throat and nourishing both a dry respiratory system and dry skin.
- ¼ teaspoon licorice root powder or chopped licorice root
- ½ teaspoon rosehips
- 8 ounces hot water
- 2 ounces almond milk or your preferred milk alternative
Before you start thinking that these flavors don’t jive, give it a shot. The licorice adds a sweetness that perfectly balances the rose without being overpowering. Start by steeping the rosehips and licorice in hot water for 7–10 minutes. The longer it steeps, the sweeter the licorice will taste, so shorten the steep time if you want a lighter licorice flavor. Strain, and then stir in almond milk with a spoon or milk frother. Let it cool to drinking temperature and enjoy!