Ashwaghanda or Withania somnifera is one of my very favourite herbs. It helps in so many areas of health and across all ages. I first used it at College over 17 years ago to help with my studying as well as the huge amount of stress it helped to relieve, it gave me lots of energy, helping to cope with the increased work load, improved my concentration & brain power, improved my sleep (hence the latin name somnifera) which helped my immune system overall against any possible infection & got me through 3 years of intensive study, research & application of Herbal Medicine & continues to help me in my life now. Used in many areas of health be it fatigue, insomnia, stress/overwork, nerve exhaustion, memory loss, multiple sclerosis, glandular swelling, convalescence/recovery from illness, cancer, infertility, low libido & more….It’s a herb that I refer again and again to everyone due to it’s high safety profile and safe use with all family members. Today I have below a recipe from another wonderful herbalist from America Rosalee de la Foret….(note as Ashwaghanda is an adaptogen do not take if you are in the middle of fighting an existing cold or flu, but do consider using when you are in recovery mode after infection has passed)….
What you’ll need for this recipe:
• 2 bananas
• 2 cups of milk of choice, i.e. cows, goat, almond, rice, coconut
• 1 cup plain yogurt
• 1/2 cup of nut or seed butter
• 1/4 cup of coconut oil
• 2 T (tablespoons) of Ashwaghanda (powdered – use an electric spice grinder or a mortar & pestle to bring to powder consistency first) Grab Organic Ashwaghanda HERE
• MAKES approximately 5 cups
Place all the ingredients into a blender and mix until smooth. Omit honey if sharing with children under 1yr of age.
Put into glass & enjoy!
