Elevate your mood this autumn and winter and dose up on Mother Nature’s prescription, using roots as medicine. Push your coffee to the side and enjoy this medicinal concoction instead. Sip yourself into a harmonious state of being.
Into medium pot, place valerian, ashwagandha, eleuthero, marshmallow, turmeric, ginger, cinnamon sticks, and cloves. Pour in 6 cups (1.5 L) filtered water. Bring to boil for 15 to 20 minutes. Take off stove. Pour in 2 cups (500 mL) filtered water. Strain decoction into jug. Pour in milk.
In food processor, add dates and no more than 1/2 cup (125 mL) filtered water. Process until paste-like consistency forms. Add date mixture into liquid concoction. Stir.
Evenly pour into 4 mugs. For that extra bit of wow factor, add some frothed plant milk and powdered Ceylon cinnamon overtop. As you enjoy your cup of medicine, be sure to stir from time to time, since dates have a propensity to settle on the bottom.
Tip: store leftover mixture of roots in refrigerator for up to 2 days. You can reuse the mixture of roots for another round of decocting.
This recipe is part of the Unearthing Evidence-Based Integrative Remedies to Stress collection.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.