Instant Adaptogenic Latte
warming support for the seasonal shift
Ashwagandha (the adaptogenic herb) isn’t something I always have on hand but when my friend Grace from Furnace Creek Farm sends me some of hers—organically grown, dried and ground in Pennsylvania—I can’t help wanting to drink and eat it. At first I started adding it to my houjicha latte—the earthy, caramel-y flavors pair well and the subtle sweetness of my favorite nut milk balances it perfectly. Since not everyone has houjicha or homemade nut milk on hand I took to the challenge of creating something you could make in a moments notice—no soaking, straining or planning. Of course you need a good ashwagandha and your local herb shop or herbalist should have advice but if you can I highly recommend seeking out some from Furnace Creek Farm. I’ve never found one as fragrant, flavorful or enjoyable. Grace grows an impressive variety of herbs on her farm and sells them online here and at a couple of Farmer’s markets in New York City. If you make it to her farm stand you’ll be rewarded by the unique warm teas and elixirs she creates with her specialty roots and herbs. I first met her a decade ago at Union Square Farmers market whist shopping for clients and couldn’t help but linger and sample everything. I am still surprised by her ability to make such elevated herbal infusions from what she grows.
Ashwagandha is an Ayurvedic herb that can help reduce cortisol levels and the way we process stress as well as boost energy and improve sleep. Since we’re experiencing a seasonal shift (as well as a lot of global stress) its feels like a good time for this warming and soothing drink. The little bit of spice and touch of sweet make it a perfect post lunch (or dinner) drink, it’s also caffeine free. In case you’re curious about the houjicha latte—I’ll post the recipe below too.
I’ll be cooking the Simple Vegetable Mochi Melt live this Thursday March 26th @12:30 EST. Feel free to cook along and bring all your cooking questions. I hope to see you.
