Calming Ashwagandha Latte

Ashwagandha is an herb used in Ayurveda, an ancient Indian medical system. It is classified as an adaptogen, which means that it helps you adapt to stress. It is known for being a soother for mind and mood, calming and nourishing, and can help improve sleep and anxiety. This drink is also excellent for immunity and inflammation. It is safe for breastfeeding, but omit the Ashwagandha if you are pregnant.

1 cup milk (I like almond, but you could use oat, or any other that you like. If you go with cow’s milk, go with organic!)

1/4 teaspoon ground Ashwagandha powder

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cardamom

1/4 teaspoon ground turmeric

1/4 teaspoon Vanilla

1 teaspoon honey (find local if you can)

This recipe is from my herbalism teacher, Aviva Romm.

Preparation
Gently heat milk on the stove, adding all the ingredients and whisk until frothy. Pour into your favorite mug and enjoy! I love this beverage in the evening. Ashwagandha has an interesting taste that might not be familiar to an American palate. Feel free to add a little extra honey and cinnamon if you like.

If you are local to Charlottesville, VA, I love The Elderberry for bulk herbs and herbal products and they will have Ashwagandha. I look forward to sharing more about using the healing power of herbs with you.

Great for Fall: Butternut Squash Coconut Soup

This is one of my very favorite soups, the combination of butternut squash, ginger and coconut is great when you need a quick warm meal on a cold night.  Ginger aids digestion, supports the immune system and helps to reduce inflammation.

1 tablespoon extra-virgin olive oil

1 onion, minced

1 garlic clove, minced

¼ teaspoon fresh ginger, minced

2 cups water or vegetable stock

½ cup canned coconut milk

1 teaspoon salt

¼ teaspoon red pepper flakes

1 bay leaf

2 cups cubed butternut squash

Place a large pot over medium-high heat. Add oil followed by onion, sauté for 3 minutes, add garlic and ginger and sauté for 1 minute. Add water, coconut milk, salt, red pepper, bay leaf and squash. Bring to a boil, reduce heat, cover and simmer for 20 minutes or until squash is tender. Remove bay leaf and blend in blender until smooth. I like to double or triple this recipe and have lots of leftovers or put some in the freezer.  Top with a spoonful of yogurt or crème fresh or roasted pepitas.

Becoming a Health Coach

I decided to pursue health coaching after struggling with my own digestive health.

Raised super healthy, I was the kid who had to bring her homemade “cupcakes” (they were really glorified muffins, no frosting here!) to birthday parties. As an adult I felt like I made mostly healthy choices, although much more lenient than my parents strict diet. As a marathon runner I couldn’t live without my weekly pasta and also suffered from feeling chronically fatigued (aren’t you supposed to be exhausted when you run 40 miles a week?!). Life was good but there was nagging health issues that crept up here and there and a deeper sense of uncertainty about the direction of my life.

My stomach pain started after a round of antibiotics for an infection, and left me unable to eat anything more than crackers and applesauce for weeks without abdominal cramping and pain. I was also going through a really challenging time in my personal life, and it became evident to me just how much what I was going through emotionally was manifesting in my physical body. After preliminary blood work came back as normal I decided to go with a more natural route. I found a Naturopath who specialized in NAET, and so I started my slow journey back to feeling healthy in my body. After In the last couple of years I have keep food journals, drank only juice for several days at a time, followed a gluten free diet for almost a year, taken copious amounts of probiotics, stopped eating dairy, stopped eating chicken, added dairy back in, limited sugar, stopped drinking coffee, and the list goes on and on. Why am I telling you all of this? Because I get it. I know how frustrating it is to feel bad in your body, to not know what foods you should eat, to feel low energy, and to just want someone to give you the answer and tell you how to get better. Additionally, a couple of years into my healing journey I received the diagnosis of Lyme disease as well as illness from mold. Having a chronic illness that is not always recognized by traditional medical providers has made me dive into deeper understanding about myself, helped me learn to trust my intuition and has made me passionate about supporting those with chronic health struggles.

I have learned that being well, being whole, is a process. As Ralph Waldo Emerson said “Life is a journey, not a destination.” Sometimes the journey means you crawl under the covers at 6pm, other times it means you drink beer with your friends because you know that experience nourishes your soul more than sticking to your gluten free diet does (at that moment), other times it means discovering your love for cooking healthy food for yourself and your loved ones. It means looking at the bigger picture and looking at all the things that feed you and bringing those things back into balance.

I am here to help give you support in finding a healthier, more whole You.