Sneaking herbs into my everyday routine is second nature by now, but this wasn’t always the case. Before, I took my herbs as teas, tinctures or capsules- which of course I still love- but now I’m all about finding fun ways to enhance my snacks, meals, and beverages with a little herbal touch.
I remember the first time I was inspired to get creative with consuming herbs. It was during herb school (which I highly recommend) and one of my teachers shared how she would get her kids to take more herbs by stealthily hiding them in delicious foods. She would mix Turmeric and Cinnamon into peanut butter with maple syrup and vanilla, add Rose hips to her homemade fruit gummies, and squirt Milky oats glycerite into smoothies and popsicles. Genius! Once you start scheming ways to take more herbs, it’s hard to stop!
For day-to-day consumption, some of the best herbs to sneak into your routine are nutritive tonics, adaptogens, and digestives. All of these herbs can be consumed regularly by the general population and overtime, have far-reaching benefits. Nutritive tonics are nutritious herbs that rebuild depleted tissues. Adaptogens help your body handle stress better, and digestives support smooth and efficient digestion.
Below are some of my favorite recipes for incorporating these incredible botanicals into your life.
Adaptogenic Recipes
Maca Latte - featuring Maca, Reishi, Cacao, & Cardamom
Ingredients:
- 1/2 tsp Maca root powder
- 1 tsp Reishi mushroom extract* powder
- 1 tsp raw Cacao powder
- 1 tsp vanilla extract
- 2 tsp maple syrup
- 1 scoop grass-fed collagen
- 1 cup milk of choice (macadamia nut, whole dairy milk, and oat milk work great!)
Add everything to a mason jar, cover with a lid, and shake well. This helps remove any clumps. Add the shaken mixture to a small saucepan and put on medium heat, heating just until warmed through. Add to a mug and use a hand-held frother to add some extra frothiness. Top with a sprinkle of Cinnamon and Cacao. Hint: Pair with a chocolate ILA bar for the ultimate snack.
*It’s very important to use an extracted Reishi mushroom - this differs from the raw dried powder which needs to be boiled for several hours to extract the beneficial compounds (known as active constituents).
Ying Yang Fatballs - featuring Ashwagandha & Shatavari
This recipe’s namesake comes from the balancing energetics of the more yin (cooling & moist) Shatavari with yang Ashwagandha (hot & drying).
Ingredients:
- 1/2 c coconut oil, melted
- 1/3 c grass-fed butter (can omit if vegan)
- 1/2 c cashew butter
- 10 medjool dates (pitted)
- 1 1/2 tsp Cardamom powder or 10 green cardamom pods, smashed
- 3 tbsp tbsp Shatavari root powder
- 1 1/2 tbsp Ashwagandha root powder
- 1 tsp Vanilla extract
- 1 pinch sea salt
- 1/3 c dark chocolate chips (optional)
- 1/2 c coconut shreds (optional)
- 1/3 c dry roasted cashews, chopped (optional)
In a saucepan on medium low heat, warm the coconut oil, Ashwagandha, Shatavari, and Cardamom. Bring just to a slight simmer, stirring often, and let heat on low for about 10 minutes or until the mixture is fragrant (this a crucial step to fully decoct all the benefits from the adaptogens). Remove from heat and let cool slightly.
In a food processor or high-powered blender, add the dates, oil + herb mixture, cashew butter, vanilla, and sea salt and pulse until a homogeneous mixture is formed. You may need to stop several times to scrape down the sides. If it is too thick, add a splash of coconut milk or water. For the optional mix-ins: pulse a few times until mixed in but still chunky.
Transfer the mixture to a sealable container and refrigerate until cooled through completely (this makes it easier to form into balls). Once cooled, roll into 1" balls, coating in cacao powder or toasted coconut shreds for a decorative touch. Store in an airtight container. These will keep in the refrigerator for 2 weeks or in the freezer for 2 months+.
Brainfood Gummies - featuring Milky Oats & Lion’s Mane
Ingredients:
- 5 tbsp grass-fed gelatin powder (6 if you like them more firm)
- 1 c pomegranate juice
- 1 c white grape juice
- 2 tbsp Lion’s Mane extract (~14-18 g)
- 15 dropperfulls of Milky Oats glycerite
- 1/2 tbsp lemon or lime juice
In a small bowl, add the gelatin to ½ cup of the pomegranate juice and gently mix with a spoon. Let it sit for 5-10 minutes until the liquid absorbs and the mixture becomes gelatinous. Set aside.
Add the remaining juices and herbs to a saucepan and heat on low until homogenous and thoroughly warmed through. Add the bloomed gelatin and stir until fully dissolved. Remove from heat and add the lemon or lime juice.
If using a silicon gummy mold, carefully pour the gelatin mixture into each hole, or pour into a suitable rectangular glass pyrex. Leave to sit at room temperature for ~10 minutes and then transfer to the fridge, letting the gummies set for 2-3 hours or until firm.
Once set, slice with a butter knife (if using the pyrex) or pop them out of the silicon mold. Store in an airtight container and refrigerate for up to 1 month.
Using ILA Bars
If you are looking for fun ways to enjoy ILA bars, look no further! Below are a few tasty creations featuring our favorite herbal energy bars.
Peanut Butter Banana Breakfast Sammie
Ingredients:
- 1 peanut ILA bar
- 1/2 green-tipped banana, sliced into rounds
- 1 tbsp peanut butter
- 1 tbsp hemp seeds
- Dash Cinnamon powder
Layer the peanut butter and banana slices on top of the ILA bar. Sprinkle with hemp seeds and a dash of Cinnamon and enjoy!
Perfect Protein Parfait
Ingredients:
- 1 chocolate ILA bar, cut into 1/2 in chunks
- 1 scoop of your favorite protein powder (Vanilla grass-fed whey goes great here!)
- 1 cup greek yogurt
- A splash of your favorite milk
- 1/2 cup blackberries & raspberries, frozen or fresh
- 1/3 cup raw walnuts or pecans, roughly chopped
- A drizzle of honey or maple syrup
In a bowl, mix the protein powder into the yogurt. Use the milk to dilute to your liking. Add 2 tbsp to the bottom of a 1 cup mason jar. Top with a few pieces of ILA bar, a few berries, and a few nuts. Continue layering until you have filled the jar. Drizzle with honey and enjoy!
ILA Peanut Butter Cup
Ingredients:
- 1 peanut ILA bar, cut into thirds
- 3/4 cup dark chocolate chips, melted
- Flaky sea salt
Cut a piece of parchment paper to fit a small plate. Set aside. Using a double boiler, melt the chocolate chips until totally smooth and creamy. Carefully use your fingers or 2 spoons to totally coat each ILA bar chunk in the melted chocolate. Sprinkle with flakey sea salt. Place on the parchment paper plate and put into the freezer to set.