Nectar Juicery

My Account

4 simple recipes with adrenal-loving Ashwagandha

4 simple recipes with adrenal-loving Ashwagandha

It is so simple to incorporate ashwagandha into your day. This Ayurvedic adaptogen has a slightly bitter taste, which can be balanced with natural sweeteners like raw honey and maple syrup, or by pairing it with those vegetables which have a naturally-sweet quality, like butternut squash and sweet potato.

Ashwagandha tea with mylk and honey (for 2)

Heat 2 cups of nut mylk over a low-medium heat until steam appears

Add 2 tsp. ashwagandha, 1/2 tsp. ground turmeric, 1/4 true ceylon cinnamon; stir to combine

Remove from the heat

Stir in 1 tbsp. (or to taste) raw honey

Sip slowly in the evenings

Warming ayurvedic squash soup (serves 3-4)

Saute chopped onions, fresh ginger and garlic in a large soup pot, with a tbsp. organic grass-fed ghee (or coconut oil)

Add a splash of tamari, chopped cilantro stalks, 6-8 cups butternut squash (peeled & cubed), 1 tsp. curry powder, 1 tsp. ashwagandha , 1/8 tsp. cayenne; cook over a medium heat, stirring occasionally for 2-3 minutes

Cover with vegetable stock/bone broth, and bring to a boil

Cook until squash is tender, adding more liquid as needed

Puree the soup in batches in a blender

Reheat in pot, seasoning to taste with salt and pepper

Serve in large bowls with fresh cilantro, and organic, whole-wheat sourdough

Ojas-building oatmeal (for 2)

Bring 3 cups water to boil in a medium-sized pot

Add 1 cup oats, 2 medjool dates (pitted & chopped), 2 organic figs (chopped); lower heat, and cover with a lid

Stir occasionally; cook for 10-15 minutes, until desired consistency is reached

Remove from heat; add 1 tsp. ashwagandha, 1/2 tsp. cinnamon, 1/2 tsp. ground turmeric, 2 tbsp. shredded coconut, 1 tbsp. coconut oil, 1 tbsp. tahini/nut butter; stir to combine

Serve in bowls, topped with shredded coconut, and raw honey/maple syrup if desired

Ashwagandha-Cacao-Cure ♡ 

Combine 2 tbsp. ashwagandha, 2 tbsp. maca,  4 tbsp. organic raw cacao, 1 tsp. cinnamon, 1/2 tsp. unrefined sea salt in a small saucepan; heat gently

Add 1/2 cup coconut oil, 1/2 cup hemp butter/tahini, 1/4 cup maple syrup

Stir to combine

Add 2 tbsp. blackberries, and turmeric-infused ginger (heat 1/2 cup coconut mylk, add 1/2 tsp. turmeric powder and 2 inches roughly chopped fresh ginger; simmer for 15 minutes, strain)

Pour mixture onto parchment paper-lined tray, sprinkle with rose petals, freeze until set

Break off cacao-cure as your delight desires! Recipe adapted from the incredible @themindbodyblueprint -

We would love to see how you are infusing your day with ashwagandha, and other adaptogenic foods.

Share your creations on Instagram, tagging #NectarRituals, and we’ll repost our favourites!

Leave a comment