DIY: Ashwagandha Milk
Posted by : Mary Wutz /
Ashwagandha Root has gotten a lot of attention in the health arena these past few years. This Ayurvedic remedy to support the mind and body is traditionally made with milk- and there are good reasons for that: The herb becomes more potent when given with a fitting vehicle (milk in this case) that allows it to be more bioavailable (or easily absorbed).
In this school of thought, milk enhances the essence of all the tissues as both of them possess similar qualities. Although dairy has become a no-no for many of us, it is recommended in this particular preparation that organic, full-fat milk is used if there is not a dairy allergy involved. If a dairy allergy is involved, coconut milk can be a useful substitute given its fat content, as many of the active constituents (or medicines) of the plant are fat soluble.
Ashwagandha is useful in a myriad of medicinal benefits including male sexual dysfunctions, female infertility, nodular swelling, and sleep induction. It is also considered an adaptogenic herb that supports the overall immune system. For a full profile on this plant including medicinal uses, click here.
This recipe is best prepared right before sleep, in order to take advantage of the plant's sleep-inducing capabilities:
DIY: ASHWAGANDHA MILK
- 4 cups milk (coconut milk or other organic milk alternatives can be used as well)
-20 grams ( about 2 tbspns) of *Ashwagandha Powder
- 1 tsp honey, maple syrup or stevia to taste
- Add milk and Abhwagandha powder together in a sauce pan.
- Bring to a boil and then simmer the mixture until its appearance turns thick.
- Remove from heat.
- Let the mixture sit for 5-10 minutes. Add sweetener (optional).
- Pour into mug, sip slowly and enjoy!
*Sourcing your Ashwagandha Root Powder from a reputable source is recommended. We like Mountain Rose Herbs.
*Drinking Ashwagandha milk on an empty stomach provides better absorption of the active constituents (medicine) of the plant.
Withania somnifera, Ashwagandha