Inspired by Rosemary Gladstar’s “Energy Balls” recipe found in her book Herbal Recipes for Vibrant Health, I decided to use what I had on hand and created something oh-so-delicious and quite potent!
1 cup pumpkin seeds
32 tiny caps of Organic Sun Eleuthero*
3 Tbsp cacao powder
1/8 tsp vanilla powder
1 Tbsp ashwaganda powder
2 Tbsp shredded coconut
1 tsp chlorella powder
1/2 tsp moringa powder
Pinch of salt
3 Tbsp honey
1/3 cup tahini
1 Tbsp almond butter
Blend dried ingredients together (I used my blender to pulverize the seeds and Eleuthero tabs and then added the powders to combine)
Stir in wet ingredients until a sticky paste forms and roll into walnut sized balls.
Rosemary’s Original recipe:
3 parts pumpkin seeds
2 parts Siberian ginseng powder
1 part ginkgo or gotu kola powder
1 part ginseng powder
1/2 part spirulina
1 cup tahini (sesame seed butter)
1/2 cup honey
1/2 cup crushed almonds
Coconut, cacao powder, rasins, chocolate/carob chips and granola
Carob powder or powdered milk
Rosemary’s recipe seriously sounds so delicious. As my apothecary builds, I will eventually have most of these ingredients on hand and will make them! She has a note that says she sometimes adds blackberry liqueur as well as a host of aphrodisiac herbs and then dips them in chocolate. Yes, please! Yummmmm!
*I’d like to thank Organic Sun Eleuthero for providing the Siberian ginseng (Eleuthero coccus) for this recipe. An adaptogen, Eleuthero is lightly stimulating and can give us an extra push to get things done (think get off the couch and get to the gym). This herb improves stamina during exercise and helps with recovery. It can also be used as immune support during the winter months. It is optimal for colder constitutions as it may be a bit too stimulating for hotter ones, especially after 5pm.
Drizzle olive oil over low/medium heat, add 2 small chopped garlic cloves, 1 chopped scallion and chopped beet stems, cook about 5 min.
Add roughly chopped greens (beet and kale) and cook until just tender, about another 5 minutes tossing in a pinch of salt, smoked paprika and cayenne flakes.
Cover and let steam with the juice of half a lemon for a few minutes.
Uncover and enjoy!
Great served with poached/fried eggs
On top of a whole grain such as quinoa or millet topped with with ume plum vinegar and tahini
Side dish for a protein packed meal as it adds a great balance
By itself as a hearty snack
Well, after almost after 2 months of full on transition-mode, my body finally had enough. I went to bed last night with a super sore throat knowing that is always the first sign of a cold for me. Nooooooo! I went straight to my herbal apothecary and ingested some immune boosting herbs in the form of tinctures, capsules and tea. I woke up feeling better, but still a bit under the weather. SOUP was next on my mind.
I made this soup out of whatever veggies I had on hand, you can sub any of the vegetables for whatever you have. These were just the ingredients that I used! It is a base that would be delicious with almost any veggies and you most definitely could add coconut milk to make it a bit richer and creamier. I really wanted a thin, brothy soup with lots of warming, nourishing qualities so this is what I created.
2 Tbsp coconut oil
1 medium yellow onion sliced rough, you want it big enough that it won’t burn on high heat, but will caramelize and become full of flavor
3 cloves minced garlic
2 Tablespoons chopped ginger
2 teaspoons curry paste (I used Panang because it’s my favorite!)
1 stalk lemon grass (root/top leaves removed, chopped in half and bruised to release oils, see last part of video here for how to chop lemongrass for soup: https://www.youtube.com/watch?v=58rSRxb_BMU)
1 head broccoli chopped to your liking
1 sweet potato, cubed (I leave the peel on)
1/2 cup chopped daikon radish
3 Tablespoon chopped fresh burdock root
Juice of 1/2 lime
Dried coconut shreds
Add coconut oil to a stock pot on medium-high heat. Add onion. Cook down until onion starts to turn brown and caramelize, there’s a fine line between a slight char and burning. You’re going for the slight char.
Add the garlic and onion and curry paste, stir for a a few minutes until curry paste is incorporated.
Add sweet potato, lemongrass and 4 cups of fresh water, bring to a gentle boil and simmer until sweet potato is almost soft
Add broccoli, daikon radish and burdock. Cook until broccoli is tender but not over cooked!
Add the lime juice and stir.
Serve into individual bowls and top with fresh cilantro, thai basil and shredded coconut.
Let this soup warm you from the inside out. I had 3 bowls of it today and feel SO much better.
Wishing you all a beautiful warm winter inside, even when it’s frozen outside. Blessings!
Blend until smooth and creamy.