Adaptogen Chai

Ashwagandha Root (Withania somnifera)

Ashwagandha Root (Withania somnifera)

Winter is a time for nourishment and replenishment and the holidays, fun though the revelry can be, can also sometimes leave us feeling tired and depleted during a season when rest should be paramount. Enter adaptogens! A special class of herbs perfect for this time of year, adaptogens are known to work on what’s often referred to as the HPA Axis, or Hypothalamus-Pituitary-Adrenal Axis, which is a complex and integral communication system between our endocrine and nervous systems. Herbs in this category restore frazzled nervous systems, improve energy, encourage proper hormonal rhythms, improve quality of sleep, and increase our body's resilience to stress. In short, they're veritable life-savers for folks trying to balance the stresses of everyday modern life. Adaptogens are tonic herbs safe for daily use, and they have a cumulative effect in the body- the longer you take them the more strongly you’ll feel their effects. They lend themselves incredibly well to food as medicine practices, and one of my favorite ways to imbibe is in an adaptogen-filled chai.

There are many adaptogens out there, but this recipe features Tulsi and Ashwagandha, two of my favorites that tend to be well-tolerated by most folks (NOTE: a few adaptogens, namely Rhodiola and Ginseng can be too stimulating for some folks and can cause headaches and insomnia at night). Both Tulsi and Ashwagandha are easy to cultivate as annuals here in the Northeast and I grow both in my garden, ensuring a good supply for winter teas and cooking. Both these herbs are not only adaptogenic, but also nervines, meaning they can calm and relax anxiety as its happening-a wonderful added bonus! The classic chai spices in this recipe-called carminatives in herbalism- aid digestion, ease gas and bloating, improve nutrient assimilation, contain antimicrobial essential oils, are enlivening and warming, and add a wonderful flavor. I also love adding medicinal mushrooms to my chai. Medicinal mushrooms contain immune-boosting polysaccharides called beta-glucans that give the immune system a good work-out, so it’s primed and ready when the body encounters true pathogens like viruses and bacteria. They’re an important part of my herbal routine that I would never want to be without! Feel free to make your own additions and subtractions to this recipe to suite you own needs in true kitchen medicine fashion. Read on for the recipe!

adaptogen chai.jpg

Adaptogen Chai

1 tbsp Tulsi (Ocimum sanctum)
1 tbsp Ashwagandha (Withania somnifera)
1 tbsp Turkey Tail (Trametes versicolor), Reishi (Ganoderma lucidum or G. tsugae), or Birch Polypore (Fomitopsis betulina) Mushroom
1 tbsp Chai spices (I love the pre-made blend by a company called Chai-Wallah or I'll often simply do equal parts ginger, cardamom and cinnamon)
1 can full fat coconut milk (or milk of choice)
3 cups water
Sweeten with raw honey to taste

Simmer it all covered for at least 10-15 min. Strain, and enjoy!

If you’re interested in learning more about all things kitchen herbalism, including adaptogens, medicinal mushrooms, the medicinal uses of culinary herbs, seaweed medicine, cooking with herbs and more, my new ONLINE series, Spice Rack Medicine, is OPEN for registration! Registration will be open January 8th-January 22nd and class start Feb 1st.

Learn More and Register for Class Here

Homemade Herbal Tallow Balm

Most Tallow Balm recipes I’ve seen out there just add essential oils to tallow, which doesn’t appeal to me on many levels. It’s much harder to make a truly local medicine, you’re missing-out on all the other medicinal constituents found within the herb other than simply the essential (aka volatile) oils, plus it often takes massive amounts of plant material to make just a few drops of essential oil making it highly unsustainable. So I created a recipe for Tallow Balm that works with plants in their whole, full-spectrum, unadulterated form. I love making tallow balm because its such potent kitchen medicine and the process of making it is quite nourishing unto itself. Read on to learn about the amazing medicine of tallow and how to make your own nutritious, non-toxic skin balm.


Suet ready to be rendered into tallow

Suet ready to be rendered into tallow

What’s Tallow?

Simply put, tallow is a pure form of animal fat (generally beef or sheep) that is made by cooking down (also known as rendering) suet, separating the pure fat from the leftover connective tissue. It’s been revered as a cooking fat and topical medicinal for centuries, and for good reason!

Some tallow benefits- it can be used as a high-heat cooking fat and is rich in palmitolic oil which is highly antibacterial and antiviral, so it’s immune-boosting. It’s also nutrient rich, containing high levels of CLA (conjugated linoleic acid), niacin, vitamins B6, B12, K2, selenium, iron, phosphorous, riboflavin, and potassium.

There’s an old herbal adage- “Don’t put anything on your skin that you wouldn’t put into your mouth.” Your skin readily absorbs anything and everything you put on it, and in the case of tallow, this is a good thing meaning your skin care products can actually be nutritious. Plus it has a super long shelf-life, I have a rose-infused tallow balm from a friend that’s just so amazing that I use on my face often (it’s heavenly!) and has lasted for years and still never gone bad, even unrefrigerated.

Another HUGE benefit- tallow is extremely compatible with our own skin’s physiology. It’s made-up of 50-55% saturated fats, the same proportion of fat as our cell membranes, making it extremely absorbable. Isn’t that amazing!? Another cool fact- the word “sebum” actually means “tallow” in Latin! And its super easy to make your own, which is the first step to making you own tallow balm.


Suet melting in the rendering process

Suet melting in the rendering process

How Render Your Own Tallow

Purchase suet from pasture-raised/grass-fed beef at a local farm stand, farmers market or coop. If you don’t see it out don’t be afraid to ask, as most farmers have it available even if its not always in their meat cases! It’s usually frozen, which is fine. Thaw for at least day in the fridge and when you’re ready to make your tallow take it out of the fridge and start by chopping it into small cubes. It’s nice to give the cubes a quick zoom in the food processor to additionally break them up into smaller peices. This step can be skipped but it will move the whole process along faster. Next put it all in a pan on low on the stove and stir now and then. The fat (tallow) will begin melting and separating from the meat and connective tissue (called the cracklin’s, which are totally edible!). This process can take a little while, so be patient. I suggest doing this while you already have to be in the kitchen, ie cooking dinner, making ghee, etc. You’ll know it’s done when the cracklin’s start to brown. Remove the pot from the heat and let cool a bit then strain through cheesecloth into a wide mouth mason jar. Having a metal canning funnel and a strainer that fits into it will make this job very simple, since canning funnels fit into all sizes of mason jar and you’ll want to be straining either into metal or tempered glass because the tallow will be hot! I recommend straining into a pan if you’re making tallow balm, because then you can easily do the next step by just adding your herbs to that pot of tallow. It will solidify at room temp and can be stored refrigerated or frozen for years and several years (if not more) unrefrigerated.


Homemade Herbal Tallow Balm

1 cup tallow
1 cup dried herbs (by volume)
1.5 tbsp olive or coconut oil (optional)

tallow balm.jpg

Melt your pure, rendered tallow in a pot on the stove on low. Next add 1 cup of dried herbs (by volume, not weight) for every cup of tallow you add. You may choose to add olive or coconut oil if you’d like the balm to have a softer consistency, but over-all tallow balms have a hard consistency. This is one of its benefits in my opinion, because a little really goes a long way and these balms last forever! When adding oil I generally choose to add coconut oil because that has a high flash point just like tallow and can take heat without becoming rancid, unlike olive oil.

There are any number of herbs you can add. For an all-purpose tallow balm choose herbs that are categorized as vulneraries, meaning they are known for their wound-healing properties. Common examples in the herbal materia medica include Plantain (Plantago spp), Rose Lf & Petals (Rosa spp), Chickweed (Stellaria media), Violet Lf (Viola spp), Goldenrod flowering tops (Solidego spp), and Calendula Fl (Calendula officinalis). It’s also always important to add antimicrobial and antiseptic herbs to an all-purpose balm. Common and effective herbs that come to mind include Lavender Fl (Lavendula spp), Garden Sage (Salvia officinalis), Oregano (Origanum vulgare), and Bee Balm (Monarda spp). There is no right or wrong here as long as you choose herbs with these herbal actions so I recommend using herbs common in your garden or bioregion, or are easy to purchase in your local herb shop. You will also definitely notice that tallow has a strong smell and smells like the animal fat it is! So I recommend choosing herbs that smell nice, which is how you can avoid adding essential oils, since the tallow will take-on the smell of the herbs. And to be clear- there’s no issue with adding some essential oils if you like! For my balm I chose to use roughly 1 part Calendula Fl, 1 part Plantain lf, 1 part Rose Lf & Fl, and 1/2 part Lavender Fl to make-up the herbs. You can make 1 part any amount you want, so for instance if you need one cup of herbs (8 oz) and were using the ratio of herbs I used then you would use approximately 2.25 oz by volume for 1 part of each herb and for the half part you would use approximately 1.125 ounces. But remember this is kitchen medicine and exact measurements are really not necessary for this preparation. That being said, glass pyrex measuring cups are a wonderful kitchen medicine-making tool to have and list ounces on their sides- I highly recommend them!

Next infuse the herbs into the tallow (and oil if using) on low for hours- the longer the better! It’s ok if the tallow is on a low simmer because it can take some heat. The idea is that you want the tallow to take on the aroma of the herbs but without burning the herbs! If you have a crockpot with a low setting you could also do this in the crockpot, but I prefer the stove. My favorite trick to get it on a nice low temperature and infuse for hours is to stack two of the burners from my gas stove so they’re criss-crossed and stable and set the burner to the lowest setting possible and infuse the pot of tallow and herbs on there. I’ll often let the balm infuse all day this way while I’m home, turn it off at night, and then infuse another day or so, however, you get quite a nice balm with even just 4 hrs of heat. Be sure the oil smells like the herbs before your strain it- let your nose be your guide! When its ready, strain through cheesecloth into a pyrex measuring cup using your canning funnel/strainer set-up if you have one (which I highly recommend!). Then have your tins or glass salve jars ready and pour out your balm and let cool!

USES

Tallow is an amazing skin-healer, perfect for folks with dry, chapped hands or skin. It also makes a wonderful facial moisturizer, which is my favorite way to use it. It’s especially wonderful for folks whose skin suffers in the cold, dry winter air (which is all of us) and is an excellent supportive winter skin care product that nourishes the skin with all the nutrients we discussed above. Our skin is our largest organ of elimination and absorption and is how we take-in much of our sensory information, and when its dry and frazzled our nervous system can often feel frazzled too! Nourishing this literal first-line of defense supports our health-including our mental health- immensely. It also makes an excellent all-purpose salve for common household bumps, scrapes and abrasions. Lastly, tallow balm often helps clear-up, or at least give much relief, to stubborn flare-ups of eczema and psoriasis when nothing else works!

Wishing you all happy medicine-making and healthy winter!

Jade


For folks wanting to dive deeper into medicine-making, local fats, and all things kitchen medicine, my upcoming online class, Spice Rack Medicine Winter Online Series, will be opening for registration soon! We’ll be covering food as medicine, the medicinal use of the culinary herbs, food and herbal energetics, healing the gut, remineralizing, medicinal mushrooms in the kitchen, nourishing soups and broths, medicine-making, and so much more!

Learn More Here





Maitake & Burdock Immune-Boosting Soup

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Lately, this soup has been saving my life! So much so that I just had to share the recipe. During seasonal transitions, especially our current one from late summer to fall (and the on-coming fall to winter), our immune systems need some extra support. And it seems like just about everyone I know is either navigating through or has already dealt with their first cold of the season, myself included! Twice over the past two weeks I’ve caught a small cold. Both times I made a big pot of this soup, had 2-3 hearty-sized bowls of it in the afternoon and evening, and woke-up the following morning with my cold completely gone. Like magic. Only its not magic, it’s food as medicine at its finest! Soups lend themselves incredibly well to healing spices, nourishing roots, regenerative seaweeds, and immune-modulating mushrooms. Read-on for my recipe for the perfect fall soup to nourish your immune system and tend to your health during this seasonal transition.


Maitake, Burdock & Daikon Soup

1 lb (3-4 cups) Maitake Mushroom/Hen of the Woods* (Grifola frondosa), shredded into bite-sized pieces (*use Shiitake if Maitake aren’t available!)
1 c Burdock Rt (also known as Gobo), chopped
1 1/2 c Daikon Radish, chopped into 1-inch cubes
1 Onion, chopped
3 tbsp fresh Ginger, grated
4 cloves Garlic
3 tbsp Tamari
8 cups water, chicken broth, bone broth, or veggie broth
6 inch strip Kombu or Kelp
1 bunch Scallions
Sea Salt and Black Pepper (to taste)
Lemon (optional)

NOTE: If some of these ingredients are new to you don't worry! They are available at most co-ops, health food stores, and grocery stores with good produce sections. Burdock is also often readily available at many Asian food stores under the name Gobo. Maitake is often available dried and you can use this form of it- simply re-hydrate by soaking in water for about 1/2 hr and then cook it as specified in the directions. And you can also use dried burdock for this recipe, just cook it longer than the directions specify to be sure it's nice and soft when you eat it, and use 1/4 cup dried instead of a full cup of fresh!

maitake soup pot.jpg

Directions
Start by sauteing the garlic, onion, ginger, and maitake in olive oil or ghee until soft.  Next add the burdock, daikon, tamari, kombu or kelp, and water and/or broth. Bring to a low simmer and cook about 10 minutes until the daikon and burdock are cooked. Garnish with 2-3 tbsp of chopped scallions. This soup has a rich, earthy flavor and the addition of a squeeze of lemon will brighten it up a bit, if desired, but it's not necessary. For folks who don't like to eat mushrooms, simply simmer the maitake whole in the broth and remove before serving (best to cook it all for longer-30-45 minutes). It doesn't make the broth "mushroomy," just rich and delicious!

Medicinal Use
This soup is building and supportive to your immune system. Turn to it when you feel like you're coming down with something or when you're already sick and need some strong immune support. I also love making it when I'm at the tail-end of a cold or flu and want a strong final boost to my immune system to really get the remnants of that virus or bacteria totally out of my system. It can also be relied on as a powerful preventative during the fall and winter months to keep the immune system ready and primed. Try making it once a week for this use.  Maitake mushroom has a long tradition of use as an immune-stimulating and modulating herb, and has even been shown to have some cancer-fighting effects. Burdock Rt (Arcticum lappa) is another "food as medicine" from herbalism that can be eaten or taken in the tea to help support all the eliminatory pathways in the body, especially the liver, kidneys, and skin. It’s also extremely nourishing, rich in iron, calcium, magnesium, and many trace minerals. Daikon radish is pungent in nature, aiding digestion, and is also extremely rich in vitamin c, providing still more of an immune system boost! Garlic, onions, and ginger add immune-boosting essential oils, anti-bacterial and anti-viral support, and in combination this soup makes a delicious and medicinal brew. Enjoy!


If you’re interested in learning more about kitchen medicine our winter of 2019 online course, Spice Rack Medicine, will be open for registration soon! Topics will cover all the same subjects in our in-person course (currently full for 2019), including the medicinal uses of the culinary herbs, medicinal mushrooms, seaweeds, food and herbal energetics, cooking with the tonic herbs, eating with the seasons, medicine-making, and more.

Learn more about Spice Rack Medicine Online here!