Adaptogens in powder form are very convenient to use because you can combine them with all kinds of food and drinks. They dissolve easily and blend in well with the flavors of the dish. This way you usually don't taste them, but you do take full advantage of their properties.
Most recipes with adaptogens are sweet, such as smoothies, lattes, oatmeal, or bliss balls. But adaptogens are also very suitable to cook with and prepare savory dishes.
Everything about cooking with adaptogens
One of the advantages of integrating adaptogenic herbs and mushrooms into your cooking is that you usually use some kind of fat, which increases absorption. This can be for exampleolive oil, avocado, nuts, butter or a coconut product such as coconut oil and coconut yogurt.
Adaptogens are often brewed into tea in Ayurveda and Traditional Chinese Medicine. Besides being resistant to high temperatures, heat even increases the bioavailability of some compounds such as beta-glucans, which are present in mushrooms. Bioavailability influences the extent to which an active substance reaches the bloodstream.
Just as you probably already consciously put together your food based on your needs and plans for the day, it works similarly with adaptogens.
What would you like to enhance?
For example, if you are making lunch for a workshop that requires a lot of concentration, then the I am focused blend with Lion's mane mushroom is very suitable.
If you look for something to increase physical energy and stamina, for a sports event or a hike in nature, then you can use the I am energized blend.
The I am calm blend is very soothing for dinner or a meal during a yoga or meditation event.
Do you want to give your immune system and skin a boost? Try the new nutricosmetics beauty & longevity blend I am glowing.
When you also select the ingredients of your dish to fit your desired purpose, a nice synergy can take place with the adaptogens.
Food should taste good.
Fortunately it's easy to add adaptogens to your food without them overpowering the taste of the dish, because you only need a small amount.
If you are just starting out with adaptogens, 1/2 - 1 teaspoon per person is a good indication.
In pure form, the High Vibeology blends have the following flavors:
I am calm: mild herbal with Tulsi and Ashwagandha most present.
I am focused: light-bitter from the Brahmi. Sweet Maca neutralizes this subtly.
I am energized: root and leafy greens, from Astragalus and Moringa.
I am glowing: mild, subtle mushroom.
Adaptogens in food preparation
What can you make with adaptogens?
A pure and nutritious dish that goes well with brown rice or quinoa.
This is what you need:
Red bell pepper
Fresh spicy red pepper
Dried Italian herbs
Himalayan salt or Celtic sea salt
Fry the chopped onion in olive oil. Turn down the heat and add the garlic while stirring. Sauté it slightly shorter than the onion, then add the chopped red pepper and the dried herbs.
Add the adaptogens. Use 1/2 - 1 teaspoon per person.
If you are making this dish for lunch, you can use any of the three blends. If you are making this for dinner, the I am calm blend is most suitable.
Add the broccoli and once it is half cooked, the pepper and the oyster mushroom.
Add the spinach last, as it only needs a few minutes.
Some other ideas:
Combine for example with lentil soup, mushroom soup or creamy cauliflower soup.
Curries are rich in both flavor and good fats which help with the absorption of adaptogens. Make a tasty Massaman curry, a green or a red curry.
A sauce made of tomatoes, dried Italian herbs and fresh basil which is related to Tulsi (Holy Basil) from the I am calm and I am focused blends.
Give your dressing a boost with a scoop of adaptogens for extra energy or focus.
Sprinkle some adaptogens over your vegetables with tempeh, lentils or beans.
With mushrooms, shiitake, bell peppers and fresh garden herbs.
Mix it into guacamole, beet hummus, salsa Mexicana or yogurt-dill sauce.
Beat the egg yolks and whites separately for an extra fluffy one.
Add tomato cubes, spinach, salt, pepper and I am energized for breakfast
Bell pepper, aubergine, zucchini and yuca with tahini sauce and some freshly squeezed lemon juice.
Homemade corn flour tortillas with a filling of green pepper, onion, jackfruit and melted (vegan) cheese.