Adaptogenic Chaga Smoothie

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Chaga is a medicinal mushroom along the same lines as Reishi, Shiitake, and Cordyceps, amongst many others. It acts as an antioxidant, antiviral, anti-inflammatory, has anti-cancer properties, and helps to support the immune system. It’s wonderful for supporting the body at this time of year when we begin to transition from summer into fall and the colder months.

When you brew this hearty tough mushroom, you wind up with a wonderful tea that nourishes your organs and your glands. Being an adaptogen, this does exactly what it says: it helps our bodies “adapt” to our inward and outward biological, chemical, and physical environments.Β Adaptogens also keep our stress hormones in check, preventing us from releasing more than we need in times of crisis and our fight or flight mode. Overall, adaptogens provide a balancing and calming effect on the whole body, especially the nervous and endocrine systems, allowing us to cope with the things life throws our way.

Special care should always be taken when harvesting this mushroom. It’s always best to ensure that wherever you are purchasing your Chaga from, the company maintains practices that keep parts of the mushroom behind so the spores can repopulate and it may grow again.

While you can just easily sip this as a warm or cold tea or make a delicious hot cocoa with it, adding it as the liquid base to your smoothie gives you a great dose of the little fungi too! Paired with raw cacao and plant-based protein it becomes a wholesome smoothie to optimally support your body.

Serves 1

Ingredients

1 cup cold brewed chaga tea
1/2 cup coconut milk
1 Medjool date
3 tbsp. hemp hearts
1 heaping tbsp. raw cacao powder
Pinch of Himalayan sea salt

Optional: 1 tsp. maca, pinch of cinnamon

Directions

Add all ingredients to a high speed blender and blend until smooth. Enjoy!

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Banana Berry Smoothie Bowl

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I consume smoothies pretty much on a daily basis. I love making one to accompany breakfast or for an afternoon snack. Sometimes however, they get a little repetitive. You’d be surprised how different it actually seems once you make a smoothie bowl. It sounds silly but just by changing it up to make the smoothie a bit thicker and edible by spoon makes such a difference. This is an antioxidant smoothie bowl of goodness thanks to the blackberries, which is also what gives this its pretty hue of purple.

Switch it up with the fruit you like best, and adorn with toppings according to your taste.

Serves 1

Ingredients:

1 1/2 cups frozen blackberries

1/2 cup frozen raspberries
1/2 cup frozen spinach
1/2 avocado
1 tbsp coconut oil
1 tbsp goji berries
4 tbsp coconut milk

3/4 cup filtered water or almond milk

Optional Toppings: 1/2 banana, chia seeds, extra berries, nuts, seeds, etc.

Directions:

Add everything to a high speed blender until smooth. Add more liquid as needed to thin the mixture to desired consistency. Pour into a bowl and top with whatever you’d like. Enjoy!

Green Smoothie

Green Smoothie altered

My version of a green smoothie: a fantastic way to get more veggies and greens into you and get your 5-10 a day

The best thing about smoothies is that they are so versatile. You can switch things up with what’s in-season and what you have on hand. As I’ve been having these for a couple of years now, I’ve become accustomed to being able to have more vegetables than fruit. Now I mainly use fruit to slightly sweeten and take the bitter edge off from the veggies. The following recipe is just a guideline and is a good way to start yourself off:

Makes approx. 700mL

1 green apple

1 kiwi

1/2 Β frozen banana

1/2 avocado

2 cups greens (kale, spinach, watercress, etc)

500mL of filtered water (or you could use coconut water, almond milk)

Squeeze of lemon juice

Directions:

1. Fill your blender with your liquid and add ingredients one by one (I try and add them by the most liquid to most solid so that everything is incorporated well)

2. Finish by squeezing some fresh lemon juice and enjoy.

This tends to make 2-3 servings which I like to make so I already have it ready to go in the mornings. However I never make more to last longer than 2 days as the longer it sits, the more nutrients are lost. Make yourself a batch on Sunday evening and you’ll be good to go for the beginning of your week.