It's no secret that I love myself a delicious, creamy, nourishing plant potion. But to be honest, I've found myself slipping in these last few weeks of pregnancy. Chasing a toddler at 35 weeks pregnant is no easy feat, folks. By 1pm this mama is SPENT. So I have found myself succombing to drinking the leftover cold coffee from the morning, or hot coffee from...I can't believe Im gonna say it.... Tim Hortons. I know what youre thinking- wtf! And I truly am paying for it. I've been dealing with the dreaded pregnancy insomnia and honestly, my adrenal glands are likely shrivelled up raisins by now....so its time to kick this afternoon coffee habit in the....bean.
So, I have been making my reishi tea a priority again- because when it comes to filling your cup, nourishing your nervous system, building your immunity, and honoring your heart space- Reishi is QUEEN. It has an EXTREMELY calming, yet still energizing uplift without any of the caffeine. We classify this mushroom (well, most mushrooms) as adaptogens which help the body's response to stress. This mushroom in particular is my favorite at pulling the body out of fight or flight mode. This heightened adrenaline response has become my new norm now that my baby is on the go. I feel like im constantly trying to protect her and one of my eyes is on her at all time while im juggling all the things... but my nervous system is so stressed because of this. Any other mamas out there feel me?
This recipe is a two parter- one of my favorite rituals is making this reishi tea and having it going constantly in my instant pot or crock pot. That way I can have a hot cuppa ready to enjoy on its own or in an elixir. Its super easy to make:
REISHI MUSHROOM TEA
In your crock pot or instant pot, add 6 slices of Reishi Mushroom. I buy mine from Harmonic Arts. Fill your pot with filtered water and set your timer to slow cook on high for 12 hours. After the 12 hours is up, you can bring the setting down to low and keep it there, constantly refilling with water, for days at a time. Now you can leave your Reishi tea plain, or you can also add in a few cinnamon sticks, a knob of fresh ginger, and a few cardamon pods if you like to make a chai like flavor- if you decide to do this, add these spices in during your high heat (the 12 hour boil) phase. This will make a DELICIOUS Chai Tea Latte that is full of body, so I do highly recommend this.
ADAPTOGENIC CHAI LATTE
Here is a super simple latte recipe to make a creamy, nourishing and sugar-free chai latte. All you need is a blender (I prefer the vitamix!) but any blender will do. This latte is the perfect afternoon pick me up or perfect to quell that after dinner sweet tooth craving.
4 cups of Reishi Tea (or 4 cups of hot water with 2 tsp. of Reishi Dual Extract Powder from Harmonic Arts)
3 pitted dates
2 tbsp of Coconut Butter (you can use any nut or seed butter- however I have a looooooove for the Primordial Beauty Coconut Butter that is ground locally here in YEG. )
1 tsp. Vanilla Extract
Chai Spices (only use if you did not make the chai infused reishi tea) I use 1/2 tsp. cinnamon powder, 1/2 tsp cardamom powder, 1/4 tsp. nutmeg powder and pinch of clove powder.
To create, just blend all the ingredients together on high for about 30 seconds and serve. It has the most perfectly creamy texture and the most gorgeous foam. This recipe does serve 2 people if you are in the mood to share!
Have you tried Reishi Mushroom? What's been your experience?