In Ayurvedic medicine, Ashwagandha is a primary strengthening tonic, used for debility, inflammatory conditions, premature ageing, libido (aphrodisiac) and sex hormones. As an adaptogen, Ashwagandha is not over-stimulating and promotes sound sleep. It can also be used for sore joints, back and nerve pain.
It can boost your overall immune system which can help with mental fog, and allow a sound sleep.
Adaptogenic herbs help raise resistance to physical, chemical and biological stresses in our environment. Ashwagandha is capable of responding to stress in anyway the body needs, hence apdaptogenic. It balances stress hormones such as cortisol and instead calms the nervous center, connecting the feel good emotions which is why it is considered an aphrodisiac. The flavour is subtle, earthy and comforting and can be paired with chai spices for a lovely elixir to warm you on a cold day.
Recipe 1 tsp Ashwagandha root 3 cardamom pods; crushed
5 black peppercorns; crushed (omit if you are pitta dosha constitution) 5 cloves; crushed
1/4 tsp cinnamon
1/4 tsp turmeric or 1 tsp freshly grated
1/4 tsp dried ginger or 1 tsp freshly grated
honey to taste* (*personal preference but do not cook honey, cooked honey can be toxic to the body, eating raw honey is best). 1.5 cups organic almond milk (or milk of your choice) 1 tsp organic ghee (optional but I like to add it for the savory and good fat content. A cup of this is what I have for afternoon tea if I am craving something sweet)
*Note: You may wish to add black tea leaves if you drink caffeine. Method In a small saucepan, heat on low and add all crushed spices with ghee, stir to lightly toast (30 seconds on low). Add almond milk and simmer on low heat for 15 minutes. Do not allow it to boil or it will taste bitter.
Sprinkle some extra cinnamon on top if desired, add honey if desired and enjoy!