maca

Chaga Reishi Cacao Tonic

I've been obsessed with tonics lately. Here's the thing: I need chocolate. Unapologetically. Just a little, every day. And it has to be dark, rich, and full of good stuff. So this tonic covers all the bases for me, and this chocolate delivery system cannot get any more healthy and pure. You can throw in any herbs you'd like, but take the time to read up on why they're good for you, learn from them, get to know them. This particular one contains coconut oil, sea salt, my favorite nettle tea (great for allergies in the spring!), cacao, and two medicinal mushrooms: chaga and reishi. It also contains maca for a little hormonal and adrenal support. Have fun exploring with your favorite flavors, and enjoy!

1 cup brewed nettle tea (or your favorite herbal tea)

1 tsp coconut oil

2 small pinches sea salt

1 tablespoon raw cacao powder

1/2 tsp each chaga and reishi powders

1 tsp maca

a few drops english toffee (or original) stevia, for your taste

Blend all ingredients together until smooth. Taste for sweetness and add in more stevia if you need it, and pour in your favorite mug. Did I mention this actually makes a great drink for the morning? Get your tonic in! Or it also fits in nicely when you need a little boost around 3:00 pm. Enjoy! 

Cinnamon Cacao Tonic

Tonics are quite the hit these days, especially in the world of raw foods ~ the primary reason for this is that raw foods are very cooling, and well, sometimes we need a balance in warmth and cool. Tonics are perfect for this since you can add herbs that support immunity, support detox, give you some serious energy, heat up the system (like cayenne adn cinnamon) and offer a sweet delight in the summer that you can feel confident is good for you.

The basic template for tonics are:

some kind of liquid or tea, 

superfoods and superherbs, 

a good fat,

and flavorings of your choice. 

You can add in whatever flavors you'd like - lemon ginger, maca and cinnamon (like ours), chocolate and cayenne, caramel vanilla, the ideas are as endless as your taste buds. But definitely MAKE them, and make them YOURS. While many people sip on starbucks and donuts in our afternoon slump (which by the way, is your body screaming for nutrition and support, not sugar), I'm sipping my cold or hot tonic (dependin on the season), knowing I'm getting what my body needs. Oh, and it's gorgeous to look at and wicked delicious, mind you. 

Again, get your type-A personality out of this one, since you can't go wrong...have fun, enjoy it, and be dazzled by your new favorite tonic beverage! But first, here are a few tips:

1. brew your tea: gynostemma, nettle, even peppermint, chammomile or straight almond milk could work too

2. add in medicinals and herbs: chaga, gynostemma, reishi, maca, etc.

3. add in your good fats: coconut meat, coconut butter or oil, walnuts, cashews, pumpkin seeds, etc.

4. add in your flavors: here we have cacao, cardamom, cinnamon, and english toffee

5. sweeten to taste: I'm always going for low-glycemic (since you don't want to slump again after drinking this) so my choice is stevia, but you can go with raisins, maybe a date or two. But stevia seems to be the hit with me, so aim for that. 

Cinnamon Cacao Tonic:

4 cups boiling water, brewed with 1 tea bag of gymnostemma tea ~ let cool (you'll only need 2 cups of this)

1.5 dropper fulls of liquid english toffee stevia

1/4 tsp cinnamon powder

1 tsp black maca (or regular is good)

pinch cardamom powder

1 tablespoon cacao powder

1/2 tsp vanilla powder

pinch salt

1 tablespoon coconut oil or coconut butter

1/4 cup walnuts

drizzle of almond milk (optional)

ice (optional)

Combine everything except the almond milk in a blender until smooth. This is a super generous portion, so maybe share it with someone you love :) Drizzle in some almond milk at the end and enjoy! ps. you can use any tea, but one bag of gymonstemma tea uses 4 cups of water. I save the remaining two cups and use it for tomorrow's batch. 

Hot Maca Tonic

Maca is one of my most favorite superfoods. It’s an adaptogen, which helps lower stress & makes us more resilient.  In addition, it’s known to help regulate hormones, increase semen production & help with fertility issues. There is such a thing called the “maca baby” phenomenon. Consider yourselves warned.

That said, it tastes amazing, so even if you don’t drink it or use it for these purposes, you’ll find that you’ll quickly learn to love this caramel-like taste. As with anything that’s potent and medicinal, it’s helpful to start out small and also it’s a good idea to take a break from it once in a while (as with Echinacea, etc.)

 Note: to achieve a creamy consistency, you might consider combining all of the ingredients together in a blender first, and then heating to desired temperature.

  • 1-cup water, coconut milk, almond milk, herbal brew of your choice, etc.
  • 1 tsp maca powder
  •  1 tsp sweetener of choice, optional (a drop of stevia is sufficient, or honey, coconut nectar, etc. I find that I like it on its own though)
  • Add ins: you can add in a bit of cacao powder, chai spices (cardamom, cinnamon, clove, etc.), ginger powder,  or if you’d like a restful sleep, add in some nutmeg. I also love a bit of vanilla powder on top.

Combine ingredients together in a small pot and heat to warm. Enjoy!

Raw Figgy Orange Cheesecake

In honor of our friend Frank who gifted us the most glorious bag of figs ~ thank you. We and our bellies thank you. 

Crust:

1 cup almonds

½ cup walnuts

½ cup pumpkin seeds

2 T coconut oil, melted

2 pinches salt

1 heaping tablespoons cacao

2 heaping teaspoons maca

1-3 figs, optional

Method: Combine the nuts and seeds in the food processor until it resembles rice.  Add in the oil, salt, cacao, maca and combine. If it's too dry (and doesn't stick together between your fingers when pinched), add in 1 fig, then 2, or all three until the mixture combines well together. Set aside. 

Cheesecake filling:

2 cups cashews

¾ cups fresh orange juce plus ¼ cup water

grated zest of 1 orange

pinch sea salt

tsp vanilla

¼ plus 1/8 cup coconut oil, melted

Method: Combine all the ingredients together until well blended in a high-speed blender. It should be super smooth. Set this aside.

 

Middle layer:

1 cup figs, pureed in a food processor

 

Extras:  I used about 28 halves of figs for the top, so 14 whole

Plus about 10 figs for the sides of the cake

 

Line a 7.5 inch removable bottom springform pan with plastic wrap, making sure there is excess that can drape over the sides. Fill in the crust on the bottom so that it’s even and in one smooth layer.  Pour in almost half of the cheesecake filling, covering the crust.  Add in the middle pureed fig layer and using a spatula, make sure it is even and smooth.  Now take the 10 figs for the side of the cake, cut them in half and having the middle of the fig facing out, layer only the SIDES of the pie mold – it will look like a wall of figs on the inside of the pie edge.  Then fill the rest of the pie with the cheesecake filling, using a spatula to smooth it over the figs as well.  Some of the figs might pop out of the cheesecake layer, but just push them back in, or don’t worry about it. We’ll cover it with figs anyway.

Freeze this overnight.

In the morning, cut the 28 figs in half and decorate the top.  Let it defrost just about 10-15 minute so it’s easy to cut but still semi-frozen to retain the shape well. To decorate, you can drizzle with honey, cacao nibs and coconut flakes. Enjoy!