It’s now the middle of winter and Seasonal Affective Disorder (SAD) may likely be affecting us.
One of the best things we can do is get as much sunlight as we possibly can or, at the very least, supplement with Vitamin D if we don’t have time to step out.
Other ways we can help our bodies is with an anti-inflammatory diet and adaptogenic herbs. Adaptogenic herbs increase your resilience to physical and mental stress. They can calm you down, or increase your energy, depending on what your body needs. They help the body normalize itself and reach a state of physical and mental balance. Unlike pharmaceuticals, they don’t disrupt normal biological functions. Rather, they help the body find its natural, healthy “sweet spot”. (1) Herbs like Ashwagandha and Rhodiola can be very beneficial.
Foods that you can add to your diet are:
- Green tea
- Fruits and vegetables
- Wild caught fish
- Herbs like rosemary, cinnamon, fennel, thyme, oregano
For this recipe I used walnuts–they are the top nut for brain health. They have a significantly high concentration of DHA, a type of Omega-3 fatty acid. Among other things, DHA has been shown to protect brain health in newborns, improve cognitive performance in adults, and prevent or ameliorate age-related cognitive decline. Just a quarter cup of walnuts provides nearly 100% of the recommended daily intake of DHA.(2)
I used our “Superfood” blend because the adaptogenic herbs in it aid the body with stress, depression and anxiety, but our “Golden” blend will work really well here too because the turmeric, ginger and cinnamon have anti-inflammatory properties. If you don’t fancy either, you can just use our Original Mix.
- 1 cup walnuts (you can use cashews, pecans or pumpkin seeds for a nut free version) soaked for at least 4 hours, rinsed and strained.
- 3 dates, pitted
- 2/3 cup unsweetened plant based milk
- 1/4 - 1/3 cup coconut sugar or low carb sweetener (avoid if using our Original Cacao Mix)
- 3-4 tbsp Superfood Cacao Mix or 6-8 Tbsp Original Cacao Mix (depends how strong you like it)
- 2 tbsp unsweetened tahini or any nut butter
- 1 tsp vanilla extract
- 1 tsp orange extract or 4 drops orange essential oil
- ¼ tsp salt
- ⅛ tsp espresso powder (optional)
1. Blend all ingredients in a blender until completely smooth.
2. Divide the mousse between 3 - 4 ramekins. To decorate use any toppings of choice
3. Refrigerate for 3-4 hours. When ready to serve add toppings of choice. I used frozen strawberries and candied cacao nibs.