If you thought adding cauliflower to smoothies was a weird move, brace yourself for this next level of functional food: adaptogens.
Adaptogens are plants that function to normalize things going on with your physiology, such as interrupting stressors in the body. Notably, adaptogens are used to fight stress.
Stress is a product of increased cortisol levels (a hormone). Eating to get rid of stress is not what I’m recommending here, that’s not quite how it works. You need to take action against stressors and consuming adaptogens is just a tiny booster to help with that.
A problem with consuming many adaptogens is their off-putting taste. It can take a lot to mask their sometimes pungent flavors, but I’ve found with enough healthy fats and familiar flavors like cinnamon and vanilla it can be done.
- 1/2 of a banana, frozen
- 1 cup cauliflower, steamed and frozen
- 1 cup greens (spinach, chard, kale)
- 1 tablespoon spirulina powder
- 1/2 teaspoon ashwaganda
- 1/2 teaspoon reishi
- 1/2 teaspoon cordyceps
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk, canned full fat
- 1 serving vanilla protein powder
- optional: sunflower seed butter, yogurt, toasted nuts, toasted coconut, toasted oats
Place all ingredients into a high-speed blender, blend until smooth and the consistency of soft serve ice cream. Serve with toppings of choice and don’t forget to breathe a whole lot.
A super quick way to toast nuts, coconut, and oats is to do it over the stove. Heat a dry frying pan over medium heat, add ingredients and toss continuously until lightly brown and fragrant.
I’ve also had luck masking the flavor of adaptogens by swapping the banana for 1/2 cup frozen blueberries, replacing vanilla extract with almond extract, and using almond milk in lieu of coconut milk.