My Hormone Balancing Adaptogenic Activated Nut and Seed Butter was such as hit that I thought that I should come up with a refreshing beverage with all of the same hormonal health benefits. I love notes of vanilla and cinnamon in plant-based milk but sometimes I just get a bit bored and want something with more pow. So, that’s why I opted for making mint milk with ashwagandha, which is my favourite adaptogen, other than CBD of course. I used Indigo Herbs’ amazing Ashwagandha Tincture which means no more powdery drinks.
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.
I’ve used a mixture of organic pumpkin and sunflower seeds as my base but if you’re seed cycling feel free to use one or the other depending upon where you are in your cycle. As a rule of thumb between days 1 and 15 you’d consume pumpkin seeds and between days 16-30 sunflower seeds. Pumpkin seeds are rich in lignans, the phytoestrogen compounds that improve hormone-related problems, helping to naturally boost estrogen production in the body. Sunflower seeds, however, promote progesterone production and are rich in zinc and vitamin E which are also precursors to progesterone production.
Ashwagandha helps your body to adapt to stressful situations that life throws at you, if you’re anything like me that’s usually a daily event. These daily stresses often result in your body’s hormone production being thrown out of balance, which is actually what causes hormonal symptoms in the first place.
Ashwagandha also helps to fight off oxidative stress and improves your overall resistance to both emotional and physical stress. It has a very bitter and grass-like taste to it but don’t worry – unless you’re taking it straight you won’t notice.
This dreamy Mint Milk with Ashwagandha uses a pumpkin and sunflower seed base and helps to balance hormonal health, fight oxidative stress, energise, and calm the mind.
I’ve added in the option of using either maca or Mucuna Pruriens. Maca root, just like ashwagandha, helps your body to adapt to stressors but it’s great for increasing libido, alleviating menopausal symptoms, and improving mood. It has a nutty yet earthy taste to it with a hint of toffee. Mucuna Pruriens is rich in L-Dopa which is the precursor to dopamine. Dopamine elevates your mood, promotes restful sleep, boosts brain function, and increases mental clarity. It is earthy tastes a bit like bitter chocolate with a little hint of vanilla peeking through. You can use both of you wish but I prefer to use one or the other depending upon my mood.
This milk is blue thanks to a tiny amount of blue spirulina but you can either leave this out or use regular spirulina instead. Personally I just threw it in for aesthetic pleasure because that’s just what I do. I have also used some calcium carbonate because everyone can use a little more calcium when dairy-free but it actually possesses a pretty cool magic trick – it helps the milk to froth. Look on the back of any barista-style plant milk and you’ll see this ingredient listed, usually along with an oil such as rapeseed oil.
To make your own frothy hot mint milk add 1 teaspoon of coconut oil, or neutral plant-based oil, to the milk, heat and froth – it’s that simple. It also makes a mean mint hot chocolate when you throw in a tablespoon of cacao powder and your favourite sweetener of choice. Anyway, enough of my rambling on, you can scroll down to find the recipe below.
Looking for more recipe inspiration using Indigo Herbs products and adaptogens? Why not try my Salted Caramel Lion’s Mane Magnums or Red Velvet Freezer Fudge with Rhodiola? 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!
- ½ cup organic pumpkin seeds (soaked overnight in cold water)
- ½ cup organic sunflower seeds (soaked overnight in cold water)
- 2 cups cold filtered water
- 3-6ml Indigo Herbs Ashwagandha Tincture
- 1 tbsp agave nectar, raw honey, or maple syrup
- 1 tsp Indigo Herbs Organic Maca Powder or Mucuna Pruriens
- ½ tsp blue spirulina or green spirulina
- ½ tsp calcium carbonate (optional, see notes)
- ⅛ peppermint extract
- Pinch sea salt
- Rinse your seeds in cold water thoroughly and drain any excess water. Place into a bullet-style blender and add the 2 cups of cold water. Blend until smooth, you may want to blend twice to ensure an even blend.
- Pass the mixture through a nut milk bag or piece of muslin cloth. Squeeze out as much milk as possible then set the pulp to one side. (See notes for some ways to use the pulp!)
- Return the milk to your blender and add the remaining ingredients. Blend until fully incorporated then transfer to an airtight jar and refrigerate for up to 3 days.
Adding calcium carbonate to your milk not only gives you some extra calcium in your diet, but it also helps the milk to froth when whisked and heated. To serve warm heat 1 cup of milk with 1 tsp of coconut oil then whisk rapidly until frothy. Alternatively, place into a milk frother.
No Comments