Health Blog
Health Blog
5 Simple Recipes with Powerful Herbal-Based Superfoods
Ashwagandha is considered the most prominent adaptogenic herb in Ayurveda (traditional Indian medicine). It is also called Indian ginseng. Ashwagandha is energizing for those suffering from exhaustion or fatigue and balances the body, making it a very popular herb in our modern society where many experience stress. Chocolate treats with Ashwagandha Ingredients (about 14-18 pieces) 1 dl tahini 1 tbsp almond butter (or other nut butter) 2 tbsp honey or yacon or maple syrup 1 dl organic, chopped dark chocolate 2 tbsp ashwagandha powder, drops, or opened capsules 2 tbsp cocoa powder (or carob if you are sensitive to cocoa) 2 tbsp hemp seeds 1 tsp cinnamon powder 1 tsp ginger powder 1 tsp cardamom powder 1/2 tsp vanilla extract To roll in: organic hemp seeds, coconut flakes, or sesame seeds. How to make Put tahini, nut butter, and honey in a bowl and mix until smooth. Add all powders and mix until well combined. Mix in vanilla extract and hemp seeds. Mix in the chopped chocolate. Add more cocoa powder, a little at a time, until the dough is thick enough to hold its shape. When the dough is thick enough and does not stick to the sides of the bowl, roll the mixture into suitably sized balls. Roll in sesame seeds, coconut flakes, or hemp seeds. Store in the refrigerator. Pau D'arco from South America Pau D'arco is the inner bark of the Lapacho tree and is known and appreciated for its beneficial effects. It says a lot that the tree has great resistance to attacks from fungi, spores, and viruses. The inner bark contains, among other things, a powerful antibiotic substance as well as iron in an easily absorbable form and about 20 other minerals. Detox tea with Turmeric & Pau D'arco 1 tsp Pau D'arco mixed in 2 dl boiled water. Let steep for at least 4 hours. Of course, you can make more if you want. Strain off the bark. Blend in a mixer with: 1/2 tsp MCT oil and 1/2 tsp turmeric powder. The fat increases the absorption of the important nutrients from the tea. Moringa from Africa **Moringa contains minerals like iron and calcium and vitamins, totaling over 90 nutrients and about 40 antioxidants. Moringa is very rich in protein and also contains vitamin C, vitamin A, iron, calcium, selenium, beta-carotene, and quercetin. The leaves contain 18 of 20 amino acids, including all the essential ones. Moringa contains more calcium than bananas, more vitamin C than oranges, more iron than spinach, and more vitamin A than carrots. The plant grows very quickly, making it an excellent environmental choice. A true superfood in every way. Guacamole with moringa 1 large ripe avocado 4 ripe organic cherry tomatoes Fresh chopped coriander Juice from 1/2 lime 1 tsp moringa powder A pinch of Himalayan salt Strengthening smoothie with moringa 1 tsp moringa powder 1 banana 1 large handful of fresh chopped pineapple 2 dl fresh blueberries 1 orange (peeled) 1 tbsp coconut oil 1/4 ripe avocado Water or coconut water – use as much as you need for the desired consistency. Chaga from Scandinavia & Russia Chaga is now a well-known medicinal plant from northern latitudes such as Scandinavia and Russia. One of the body's most important antioxidants is an enzyme called SOD (superoxide dismutase). Chaga contains the highest amount of SOD of all known foods, which explains its high ORAC value (antioxidant value). Chaga also naturally contains vitamins, minerals, trace elements, polysaccharides, betulinic acid, melanin, phytonutrients, ergosterol, beta-glucans, saponins, sterols, triterpenes, and amino acid complexes. Protective lemon water with chaga Ingredients 1 organic lemon Chaga tincture or strong Chaga tea that has cooled Ice cubes How to make Slice half a lemon and place in a glass pitcher, then squeeze the other half into the liquid. Pour in the cooled chaga tea (you need 5 dl of tea). Add honey if you like it sweet. Stir and add a few ice cubes.
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Homemade mosquito spray with essential oils - natural protection
Mosquitoes and other small insects, including ticks, dislike essential oils. These two recipes for insect spray and oil contain over 100 drops of 5 different essential oils for maximum effect. If you are missing one or more of these oils, you can still make a potent insect spray – just leave out the essential oils you don’t have and use more of the other oils. The following essential oils are the most effective, and you can combine them as you like: lemongrass, lemon, eucalyptus, rosemary, tea tree, cedar, geranium, lavender, and peppermint. Ticks are said to dislike geranium and cedarwood the most, while mosquitoes really dislike lavender, peppermint, and citrus scents. Insect spray recipe: 30 drops geranium essential oil 30 drops lemongrass essential oil 20 drops eucalyptus essential oil 20 drops lavender essential oil 10 drops rosemary essential oil 1 tbsp vodka 100 ml witch hazel 100 ml water How do I make it? 1. Drop the essential oils into a glass spray bottle. 2. Add vodka and shake well to combine. 3. Pour in the witch hazel and shake. 4. Add water and shake again. Shake before each use as the oils and water will separate over time. Usage: Spray on skin, clothes, tent fabric, and other surfaces you want to keep free from insects. Shake the bottle before each use. Insect oil recipe: A rough measure is: – 5 drops of essential oil per 1 tbsp oil. – So if you make 200 ml oil, you should have about 30 drops of essential oil. Example: 200 ml oil, e.g., jojoba oil, argan oil, coconut oil, camellia oil, or apricot kernel oil. 10 drops lavender 10 drops lemongrass 10 drops rosemary You can also choose, for example, geranium, eucalyptus, or the potent lemon-eucalyptus depending on which scent you prefer. Usage: Make the oil in a small glass bottle and rub it on exposed skin just before going outside. We hope you have a pleasant time without bites! Do not bug me!
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4 simple ginger shots to boost the immune system
Do you feel tired? Want to boost yourself or are you getting sick? Take a ginger shot! Ginger is a fantastic root with anti-inflammatory and antioxidant properties. It is often used to ease digestive issues, nausea, and to fight colds. Here we share four different recipes for ginger shots and ginger tea that you can use to get more ginger into your diet. Recipes for three different ginger shots Ginger shots taste best when fresh, but they can be stored in the fridge for 3-5 days. Store the liquid in an airtight container and keep in mind that the longer it sits, the less potent it becomes. 1. Ginger shot with coconut water 500 ml organic coconut water 6 cm fresh turmeric or 1 tsp dried turmeric 3 cm fresh ginger Juice from 1 lemon 1/4 tsp sea salt 1 tbsp raw honey 1 pinch black pepper 1. Blend coconut water, ginger, and turmeric in a blender. 2. Strain the liquid if desired. 3. Adjust the taste with the remaining ingredients. 2. Ginger shot with chili 1 organic lemon, peeled 100 ml water 1/4 tsp chili powder 1 large piece of ginger 1. Wash and peel 1 lemon, cut into pieces and place in a blender. 2. Add water and chili powder and blend for one minute. 3. Slice a piece of ginger thinly. Add and blend. 4. Strain the liquid through a nut milk bag if desired. 3. Ginger shot with turmeric 3 organic lemons, 2 peeled, 1 with peel About 3 cm piece of ginger 1–2 tsp turmeric powder or fresh turmeric 1 glass of water 1. Juice the ingredients in a juicer or blend them in a blender. If blending, the liquid may need to be strained through a nut milk bag depending on your preference. 2. Pour into an ice cube tray to freeze. 3. Once the cubes are frozen, store them in an airtight container suitable for the freezer. 4. Each morning, take one cube and add a little warm water. 5. Stir and it’s ready to drink. 4. Soothing ginger tea 3 centimeters fresh ginger 400 ml water 1 tbsp fresh juice from 1/2 lime or lemon 1 to 2 tbsp honey, to taste Clean a piece of ginger and slice it thinly. Boil water and add the ginger, either in a large cup or a thermos. Let steep for at least 15 minutes. You can also simmer the ginger in a pot for up to 30 minutes for a stronger tea. Add fresh pressed citrus and raw honey. Serving tips Ginger shots can be served in small glasses or drunk in 1-2 sips. You can also serve them with ice and sparkling water to make a mocktail or add a shot to your fresh favorite juice or smoothie. To store ginger shots for a longer time, keep them in the freezer for 2-3 months. This works best if you freeze the shots individually in an ice cube tray. Let them thaw naturally before consumption or mix them again with a little water. Buy ready-pressed ginger shots If you don’t have time to make your own ginger shots, you can buy ready-made juice with 32% ginger, 58% apple, 9.5% lemon, and 0.5% chili, without additives or sweeteners.
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4 gluten-free recipes with gingerbread flavor without sugar
Everything can be made with ingredients that are usually already in the home. You can even make the gingerbread spice yourself with our simple recipe. 1. Organic gingerbread spice Organic gingerbread spice is available to buy, but can be hard to find everywhere. Here is a simple recipe. Mix the following to have a natural gingerbread spice that can be used in all gingerbread recipes. Ingredients: 2 tbsp ginger 2 tbsp organic cinnamon 1 tbsp organic cardamom 1 tbsp ground organic clove optional addition: 1 tsp organic vanilla powder 2. Raw gingerbread balls Don’t miss trying our delicious raw food recipe. Raw balls don’t get crispy like regular gingerbread cookies, but are very tasty as soft little bites with a festive flavor. Ingredients: 2 dl walnuts 2 dl dates 0.5 dl shredded coconut 2 tbsp honey 1.5 tbsp gingerbread spice (see recipe above) 1 pinch sea salt or Himalayan salt Instructions: Grind walnuts into a crumbly flour in a food processor. Add the dates and blend again until you get a sticky dough. Add the rest of the ingredients and blend lightly until everything is mixed (do not blend too long – the dough should feel a bit crumbly and airy, not buttery). Shape into small balls with your hands and then flatten them into cookies on a baking sheet or plate. Enjoy immediately or store in the fridge in an airtight container for up to a week. 3. Dates with gingerbread flavor A very simple way to enjoy the flavors of Christmas is these gingerbread-flavored dates. Surprisingly tasty and healthy. Ingredients: Medjool dates 1 tbsp coconut oil for about 200 grams of dates 1 tbsp gingerbread spice (see recipe above) Instructions: Gently melt the coconut oil. Put dates and coconut oil in a bowl and mix well. Let cool slightly. Sprinkle gingerbread spice over and gently toss to evenly spread the spices over the surface of the dates (which are now sticky from the coconut oil so the spice sticks well). Let cool in the fridge or at room temperature and place in a bowl on the table. 4. Gingerbread Chaga Latte A truly wonderful and healthy drink to enjoy during the Christmas season. Double the recipe if making for two, or even more. Ingredients for 1 cup: 1.5 dl coconut milk 1 dl hot water 1 tsp chaga powder 1 tsp gingerbread spice (see recipe above) 2 tsp coconut palm sugar 1 pinch organic vanilla powder Instructions: Put all the ingredients in a blender and blend on high speed for 1-2 minutes until you get a frothy and creamy texture. Yum! Hope you enjoy these wonderful, plant-based gingerbread recipes. Please feel free to leave a comment and share your favorite gingerbread-flavored recipe with us.
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Cocoa for Health & Happiness: Nutrients and Recipes
Cocoa has been used and worshiped as the "Food of the Gods" by people for centuries. The Maya believed that ka’kau’ was discovered by the gods in a mountain, and according to Maya mythology, Hunahpú gave cocoa to the Maya after humans were created. Cocoa has been considered a very important and powerful food for thousands of years. From the Mesoamerican and South American cultures, such as the Maya and Aztecs, to the Spanish conquistadors who discovered cocoa and brought it to Europe. Cocoa is a wonder for all the senses What makes cocoa so special? Cocoa offers a very unique taste sensation that cannot be replicated chemically. The cocoa bean contains many nutrients and phytochemicals that together create its flavor and effect. Cocoa touches all our senses and affects us emotionally. According to many, cocoa provides a special sense of comfort and a lot of pleasure when eaten or drunk. Nutrients in the Cocoa Bean Cocoa is rich in antioxidants and also high in magnesium, calcium, zinc, and iron. Of course, quality and how it is processed play a crucial role in its antioxidant activity. Theobromine and tryptophan There is a connection between eating chocolate and being happy. Cocoa/dark chocolate appears to have natural mood-enhancing effects. It is believed this is because it contains theobromine, a stimulant, and tryptophan, which helps increase levels of serotonin, one of the most important feel-good neurotransmitters. Anandamide Cocoa is also said to release anandamide, a neurological transmitter produced in the brain that is believed to regulate feelings of happiness. Anandamide is produced in the body, for example, during exercise. Phenylethylamine (PEA) Phenylethylamine (PEA) is a chemical that increases feelings of love and focus. PEA is abundant in the brains of happy people, and when we are in love, our PEA levels rise. Cocoa contains PEA, and this is probably why chocolate and falling in love are often linked. However, note that PEA is sensitive to heat and is destroyed by intense roasting. Therefore, there is debate about how much PEA really remains in cocoa. 4 delicious chocolate recipes that are vegan & gluten-free Cocoa can be used in food, desserts, drinks, and as luxurious body care. Here are some of our favorite recipes and tips! 1. Raw vegan chocolate Ingredients 2.5 dl cocoa butter and 2.5 dl cocoa mass OR 2.5 dl cocoa mass and 2.5 dl cocoa powder. Optional sweetener such as 2-3 tbsp honey, coconut sugar, yacon syrup, date sugar, xylitol, or another sweetener you prefer. Cocoa mass Cocoa mass gives a darker, richer chocolate. Cocoa mass is whole cocoa beans ground into a homogeneous mass. That’s why it’s brown and has a very intense cocoa flavor. Cocoa butter Cocoa butter is only the fat from the cocoa bean; it has a white color and a mild flavor similar to white chocolate and works best mixed with cocoa powder. How to make it Place cocoa butter in a stainless steel bowl over a saucepan with simmering water. Let the butter slowly melt while stirring. Also place cocoa mass in a stainless steel bowl over a saucepan with simmering water. Let the mass slowly melt while stirring. Cocoa butter and cocoa mass need to be melted separately. Then mix them in a bowl and add the sweetener and cocoa powder if you are using it instead of cocoa mass. Stir thoroughly. You can now add other ingredients like blueberry powder, raspberry, chopped nuts, a pinch of sea salt, puffed quinoa, goji berries, spirulina, licorice powder, chaga, lucuma, maca, mesquite, baobab, vanilla powder, cardamom, cinnamon, mint flavor, pink pepper, etc. Place a chocolate mold (preferably silicone) on a tray, pour the chocolate mixture into the mold; this can get messy and requires patience =). Place the mold carefully in the freezer and let it set for 15-30 minutes or until completely firm. If you want to fill chocolates, put a little chocolate batter in the bottom of the mold cavity, pour in the filling you want, and cover with chocolate batter. Silicone molds make it very easy to release the chocolate when it’s ready. Then just enjoy. 2. Vegan hot chocolate Chocolate is wonderful as a drink; it gives a feeling of warmth and comfort. Ingredients 170 g chopped 70% dark chocolate 4 dl oat milk 1 (400 ml) can of coconut milk (can be replaced with 4 dl more oat milk) 1/4 dl maple syrup ¼ tsp fine sea salt 2 tsp vanilla extract 1/2 dl cocoa powder How to make it Add oat milk and coconut milk to a larger saucepan. Pour in chopped chocolate, maple syrup, salt, and vanilla. Let simmer over medium heat and whisk often to properly mix the cocoa powder into the milk. Whisk often until the hot chocolate has thickened slightly. When the chocolate simmers, it will expand in volume and rise, so lower the heat as needed to prevent it from boiling over the edge. Let cool for 5 to 10 minutes. Whip again and taste. Add optional toppings like whipped vegan cream. Now just enjoy. 3. Cocoa smoothie Ingredients 400 ml coconut water 2 tbsp cocoa powder 1/2 tbsp chia seeds 1 frozen ripe banana (peeled, sliced, and frozen) 2 tbsp almond butter 1 tbsp hemp seeds How to make it Add coconut water and chia seeds to a blender. Let rest for 10 minutes so the chia seeds can swell. Blend. Add the remaining ingredients and blend again. For a thicker shake, add some ice or more frozen banana. Divide into two glasses and serve immediately. 4. Hot chocolate with Chaga Ingredients 200 ml boiled water 1/2 tsp chaga powder 50 ml warmed coconut milk or oat milk 1 tsp cocoa powder 1 tsp Manuka honey How to make it Let the chaga powder steep in boiling water for a few minutes. Then mix all the ingredients in a blender. Pour into a nice cup and enjoy. BONUS Give your skin love with the cocoa bean Cocoa butter Cocoa butter is rich in vitamins E, A, B, and C, making it excellent nourishment for the skin and often recommended for treating skin conditions like eczema. It also works well as a massage oil. Warm a piece of cocoa butter against your skin or in your hand so it melts, then you can rub it into your skin. Take a piece and put it in the bath, wonderful for the skin! Feel free to mix with our shea butter. If you are pregnant and want to avoid stretch marks, this blend is great. If you want a ready-made product, we have this lovely one from Fushi. You can also mix cocoa butter with an organic base oil, such as avocado oil, apricot kernel oil, or jojoba oil, then add a few drops of essential oil for fragrance. Most essential oils are fine for adults; for children, choose mild essential oils like Lavender, Rose, and Chamomile. DIY body scrub with cocoa for the skin Ingredients An airtight glass jar 200 ml raw cane sugar 2 tbsp cocoa powder 100 ml coconut oil 3 tbsp almond oil We wish you days filled with cocoa and warmth! Fill your pantry with wonderful organic cocoa products! You can find cocoa here.
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Bake the Tastiest Christmas Treats – 3 Simple Recipes with Real Holiday Spirit
December is approaching, bringing with it a time filled with scents that awaken childhood memories. Maybe you’re longing to bake Christmas treats with your family but want to avoid refined sugar, gluten, or dairy products? Then you know how hard it can be to find recipes that feel both simple and right. But Christmas shouldn’t be a compromise. It can be both enjoyable and kind to the body. That’s why we’ve created three recipes with pure ingredients and the familiar feeling of Christmas. Gingerbread Balls with Almond Butter and Coconut Soft spiciness, creamy texture, and natural sweetness. These raw balls are just as delicious for the Advent coffee break as with a cup of tea after a winter walk. You need: 2 dl almond butter 1 dl coconut flakes 1 tbsp coconut oil 1–2 tbsp maple syrup or date syrup 1 tsp cinnamon 0.5 tsp ground ginger 0.5 tsp cardamom A pinch of ground clove (optional) A pinch of sea salt How to make: Mix everything in a food processor until you have a smooth batter. Roll into balls and refrigerate for at least 30 minutes. Store in the fridge for up to a week or freeze for longer shelf life. Roll the balls in crushed nuts, coconut flakes, or raw cocoa for extra Christmas feeling. Chocolate Fudge with Almond Butter and Sea Salt A soft and rich fudge with just the right sweetness that melts in your mouth. Perfect for Christmas Eve or why not as a gift wrapped in baking paper with jute twine? You need: 1 dl almond butter 3 tbsp coconut oil 2 tbsp raw cocoa powder 1–2 tbsp maple syrup or agave syrup 1 tsp vanilla powder A pinch of sea salt How to make: Gently melt the coconut oil. Stir in the other ingredients until smooth. Pour into a small dish lined with baking paper. Let set in the freezer for at least an hour. Cut into pieces and store in the fridge. Tip: Flavor with orange zest, crushed nuts, or a pinch of cinnamon. Saffron Muffins with Almond Flour It’s hard to make really moist saffron buns without using flour. But do you know what you can make? Golden yellow and moist saffron muffins. No Christmas without saffron. You need: 2.5 dl almond flour 2 tbsp chia seeds + 5 tbsp water 2 tbsp coconut oil, melted 2 tbsp coconut sugar 0.5 g saffron 1 tsp baking powder A pinch of salt How to make: Preheat the oven to 175 degrees Celsius. Mix chia seeds with water and let swell for 10 minutes. Stir together all dry ingredients in a bowl. Add the chia eggs and other ingredients and stir to a smooth batter. Divide into muffin cups. Bake for about 15–18 minutes. Tip: Top with raisins, orange zest, or chopped almonds for extra flavor and Christmas spirit. Don’t forget to enjoy It’s easy for December to become a long to-do list. Christmas gifts, cleaning, baking, and expectations piling up. But it’s also a time to slow down a bit. To smell the saffron, spend extra time with family, and just be. You don’t have to do everything perfectly. Keep it simple. Bake something you like, with ingredients that feel good for your body. And don’t forget to give yourself a calm moment in the middle of it all.
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