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Astragalus and Blueberry Froyo (Paleo, Vegan)

Astra-ga-what? I hear you say. Yup, I’m back with more adaptogenic recipe fun, this time with Astragalus and Blueberry Froyo, because why not? Astragalus, for those that don’t know, is a plant whose root has been used in Chinese medicine for centuries, especially to treat symptoms caused by qi deficiencies. Today it is still thought to help treat anything from fatigue, upper respiratory infections, anorexia, diarrhoea, to fibromyalgia, and is an excellent immune booster in general. To find out more about astragalus click here.

Disclaimer: Please note that this is a sponsored post. I was sent free products and compensated in return for an amazingly delicious recipe. Any payment I receive I use to purchase more ingredients and equipment to keep this blog up and running, and most importantly to keep creating quality content for you all. I am not an affiliate of Indigo Herbs and any purchases you make via them I will not be compensated for. I am not influenced by the company in any way and all opinions, ramblings, and thoughts are my own and 100% honest. If you’d like to know more, feel free to contact me.

Astragalus originates from Greece and was an old Greek name for a group of plants which were believed to have a positive effect on goat milk production. Astragalus, for this reason, is also known as milk vetch. It’s also worth noting that Astragalus is, in fact, both an adaptogen and a tonic herb. An adaptogen is is something that protects the body against stressors ie. emotional, mental, or physical stress, and helps to keep the body in a state of balance known as homeostasis. A tonic herb, however, helps to nourish, strengthen, and supplement. In Chinese medicine, they’re often used to treat deficiency syndromes.

This creamy, dreamy, antioxidant rich Astragalus and Bluberry Froyo will help boost your immune system and your energy levels.

You can pick up astragalus in powder, tea, and tincture form but I always find tinctures much easier to work with due to their versatility. Indigo Herbs’ Astragalus Tincture is a lifesaver – I can simply add it to my coffee in the morning but of course, I’m always looking for more exciting ways to incorporate my magic potions into my wellbeing routine. With the weather hotting up again, froyo seemed like the perfect way to do so.

For last month’s recipe I whipped up a super simple Strawberry and Schisandra Frappuccino and this recipe literally couldn’t be any simpler either.  So, if you’re not a dab hand in the kitchen don’t worry. All you need is a food processor, some frozen blueberries, yoghurt of your choice (I use coconut yoghurt), something to sweeten it with like maple syrup, and of course some amazing astragalus for its super-duper wellbeing powers. If you can throw things into a blender and press blend then you’ll be a-ok!

Of course, if blueberries aren’t your thing, or if you don’t have any frozen blueberries to hand, any other frozen fruit should do the trick. I love blending up frozen raspberries or even a combination of a few berries. I do like to stick to berries as they’re much lower in sugar than most fruits, and I think after long stints of being keto it’s a habit that has stuck around for quite some time now. Either way, just make it your own and don’t ever be afraid to experiment.

Looking for more recipe inspiration using Indigo Herbs products? Click here for more. Oh, and if you want to keep up to date with my deliciousness then sign up for my newsletter and I’ll love you forever – who am I kidding? I already do!

Astragalus and Blueberry Froyo (Paleo, Vegan)
 
Prep time
Total time
 
This creamy, dreamy, antioxidant-rich Astragalus and Blueberry Froyo will help boost your immune system and your energy levels.
Author:
Recipe type: Dessert
Serves: 6
Ingredients
Instructions
  1. Place all of the ingredients, except for the lemon juice and additional handful of frozen blueberries, into the bowl of your food processer and blend until smooth. You may want to scrape down the sides halfway through to ensure even blending.
  2. Add the lemon juice a tablespoon at a time adjusting to your tastes. Remove from the food processer and stir in the remaining frozen blueberries if using.
  3. Transfer to a suitable container and place in the freezer for 3 hours until firm. Serve and enjoy!
Notes
Chilling time may vary as every freezer is different!

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