Anxiety and I are casual friends, and she shows up whenever I’ve got the absolute most going on in my life. I’ve been trying to be rid of her for decades, now, but it’s a process right? I move to Los Angeles in two weeks and she’s been in my nervous system turning all the way up. In addition to massage, acupuncture, meditation, and yoga, I’ve started adding this grounding and immune system supportive beverage into my daily routine. When I have the time, it’s part of my breakfast, or maybe it’s an after lunch snack, but I try to drink it before 2 pm because it’s energizing and it will keep me up at night. Full disclosure, I can’t drink coffee because it makes me jittery, but if you drink coffee at all times of the day and you still sleep like a baby, then this cautionary tidbit doesn’t apply to you.
On a scientific note, I chose cacao because it’s been proven to have polyphenols that are key in helping to ease anxiety and promote increased calmness. Reishi made the cut because I’m always looking for ways to add this sort of cocoa-tasting adaptogen into my beverages. Reishi generally gives me powerful physiological boost, so I add it in whenever it makes sense to.
Estimated Prep time: 5 mins
What you’ll need:
1 tablespoon of coconut oil
2 tablespoons of Raw cacao powder or a dark chocolate bar that’s at least 90% cacao
1 tablespoon of powdered Reishi
1/4 teaspoon of cardamom
10 oz or 1 1/4 cups of Almond Milk
After heating my pot for a few minutes on medium/low, I add the coconut oil. If it’s not already melted, I’ll wait a few and then add the cocoa in coconut oil, wait for that to dissolve and then in goes the reishi, and cardamom. I’ll immediately turn the heat down to the lowest setting, because who wants burnt hot cocoa? I’ll let it simmer for no more than 2 minutes. Don’t walk away from the pot! Now for the final ingredient. I pour the 10 oz of either almond or sometimes oat milk while stirring. I love using a handheld whisk to add some froth so I feel fancy at home, and who doesn’t love feeling fancy at home.
Latif, R. (2013). Health benefits of cocoa. Current Opinion in Clinical Nutrition and Metabolic Care, 16(6), 669–674. https://doi.org/10.1097/MCO.0b013e328365a235
Wachtel-Galor, S., Yuen, J., Buswell, J. A., & Benzie, I. F. F. (2011). Ganoderma lucidum (Lingzhi or Reishi): A Medicinal Mushroom. In I. F. F. Benzie & S. Wachtel-Galor (Eds.), Herbal Medicine: Biomolecular and Clinical Aspects (2nd ed.). Boca Raton (FL): CRC Press/Taylor & Francis. Retrieved from http://www.ncbi.nlm.nih.gov/books/NBK92757/