Adaptogen Recipes: Cook with Powerful Herbs and Functional Foods – ET

Adaptogen Recipes: Cook with Powerful Herbs and Functional Foods – ET

During the Cold War, Soviet scientists began searching for herbs that could benefit their soldiers, athletes, and even champion chess players.

Experts have called these herbs transformers; It helps the body to better adapt to stress.

These same herbs have been used for thousands of years in Ayurvedic and traditional Chinese medicine to improve poor health and prevent disease. Today, people use adaptogens such as ashwagandha, ginseng, astragalus, and basil to support the immune system, improve thinking, and improve sleep.

Georgia-based herbalist Agatha Nouvel, in her new book, Adaptogens: 75+ Herbal Recipes and Elixirs to Improve Skin, Mood, Energy, Focus and More, offers creative ways to use adapters that go beyond just a box of tablets.

At first, it may seem strange to take medicine in the form of juice, a popcorn ball, or a piece of granola, because the mentality of most of us is driven by the modern mentality, where diseases are cured only by pills and tablets. Procedures. But there are many nuances in herbal medicine that often blur the line between food and medicine.

Noveil’s book pays homage to this tradition by offering recipes that are more like appetizers than treats. For people who don’t like swallowing pills or the bitter taste of extracts and teas, taking the conditioning transformers into chocolate pudding, latte, or sweetened nut can be more interesting.

“I think adaptogens are a great way to introduce people to this concept. Herbs can help support our health in so many ways. It’s a completely different way of thinking,” Nouvel says. They get bored and that should also help with commitment.”

While some herbs can only be taken in acute cases for a short period of time, adaptogens work best with long-term and daily use. To be considered an adaptogen, the herb must be non-toxic, protect against physical, chemical and biological stresses, and have a normalizing effect on physiology.

“These herbs are more like functional foods,” says Nouvel.

You do not have to be sick to use this medicine. Some athletes use these herbs to improve performance, and people who do hard work take them to support stamina and focus.

how to use?

The scaly material is usually roots, but some are leaves, bark or berries. Nouvelle’s book uses herbs in powdered form so they can be easily incorporated into a recipe. Herbal powders can be purchased at a health food store, but Nouvel urges readers to make sure the product hasn’t expired. Raw herbal powders don’t necessarily spoil, but they can lose their effectiveness over time, especially if they are not stored properly.

“I usually like to buy herbs online. There are some really great distributors who will only let you buy 30 grams or a half kilo. They usually have a very good turnover because they have a wider reach and more customers than your local health food store,” says Nouvel . Her book contains a catalog of favorite distributors.

Noveil prescriptions are categorized according to their intended use, such as immune support, sleep and mental alertness. Some target women’s health specifically, while others are designed more for men.

The Ultimate Chia Dessert Pudding recipe uses the herb Shatavari, an Ayurvedic enhancer, but it can easily be substituted for another of your choice.

Food for Thought: Chia Seed Pudding

Chia seeds are a great source of protein and omega-3s, both of which are beneficial for brain health. Like flaxseeds, chia seeds will “thicken” the soluble fiber upon contact with liquid, creating an interesting texture that makes a great no-hassle pudding. Unlike flax, the seeds are barely visible in the finished jelly, which makes chia a great choice for breakfast and snacks.

Three tablespoons of chia seeds usually make a thick, bland pudding when combined with one cup of liquid, but if you find the pudding is still a little watery, add another ½ teaspoon and wait 15 minutes. If you add more chia seeds to these recipes, be sure to skip the 15-minute break.

Eating chia seeds before they become thick can be uncomfortable – they can start to expand when mixed with saliva or other liquids and can be difficult to swallow as they continue to expand all the way down.

Chia pudding is the perfect snack, dessert, or breakfast for busy people.

Mix the ingredients together and leave it overnight in the refrigerator, and when you wake up, you’ll already have a nutritious product ready.

And if you already have your favorite chia pudding recipe, why not try adding your favorite adaptogen?

Pudding “Chocolate like no other”

This chia pudding recipe is my excuse to eat chocolate for breakfast. Not that I really need an excuse (being an adult is great), but it’s a good incentive to have breakfast on the days when I really prefer not to.

I’m usually tempted to only eat breakfast when I’m in a hurry, so I make this dish the night before a busy day and take it out the door on the way. When I’m feeling more mature and don’t have to bribe myself for breakfast, this recipe is a great granola breakfast option.

The rich chocolate flavor hides some of the surprisingly less palatable conditioning transformers, so feel free to experiment with the ones you like best to keep your brain strong. Use ½ teaspoon of transformer powder per serving.

candy making

  • 1 cup milk (any kind)
  • 1 tablespoon cocoa powder
  • 2 tablespoons of organic chocolate syrup
  • 1 teaspoon of vanilla extract,
  • pinch of sea salt (optional)
  • 3 tablespoons of chia seeds,
  • Half a teaspoon of Shatavari powder
  • Cocoa nibs and granola for filling (optional)

Recommendations

Whisk together milk, cocoa powder, organic chocolate syrup, vanilla extract, salt, chia seeds and shatavari powder in a serving bowl.

Put the pudding in the refrigerator and leave it overnight.

In the morning (or later in the day as a snack or dessert), add a handful of cocoa nibs and granola to your dessert and enjoy!

Conan MilnerHe is a health reporter for The Epoch Times. He graduated from Wayne State University with a Bachelor of Fine Arts degree and is a member of the American Herbal Guild.

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