Calming Reishi Tonic

Calming Reishi Tonic

I’ve been incorporating adaptogens in my daily life to increase energy, relieve stress, relax me before I go to bed, and so on.  The list goes on as adaptogens have a myriad of benefits for your body.  So, what are adaptogens?  They are non-toxic plants that have been used for centuries in Chinese and Ayurvedic healing traditions.  They help the body resist stressors and are immune boosting.  You can take them in supplement form or in powder form (my preferred method).

Adaptogens give me the much-needed boost throughout my day.  This Calming Reishi Tonic utilizes Gynostemma tea, a calming tea I drink often before bed time and Reishi Mushroom powder, which increases energy, improves digestion and soothes inflammation.  Reishi can be quite bitter so add your favorite sweetener to the drink.  The Calming Reishi Tonic is creamy and delicious due to the homemade almond milk incorporated into it.  I did a quick soak of my almonds (15 minutes in boiling hot water), drained them and added the remaining ingredients to my blender.  Once blended, you strain the mixture into a medium saucepan and serve immediately.  This tonic is in my hot beverage rotation on most weekends.  I’ve been thoroughly enjoying the additions of adaptogens in my life.  It’s made quite difference.


Calming Reishi Tonic//makes 1 serving

Steep 1 tsp loose leaf Gynostemma Tea in 1 1/2 cups water (I used @immortalitea_company)
1/4 tsp Reishi powder
2 heaping tbsp soaked almonds
1 date
1/4 tsp ground cardamom
1/4 tsp ground cinnamon 

Combine the soaked almonds, steeped tea, dates, and spices in a high-speed blender. Purée on high. Strain tea through a fine sieve in a medium pot. Bring to a simmer, being careful not to let the milk boil. Serve warm. 

Vegan Chocolate Espresso Mousse


I couldn't let the year come to an end without a chocolate recipe.  So, here it is.  Vegan Chocolate Espresso Mousse with Goji Berries & Hemp Seeds.  This is by far THE simplest, creamiest recipe that you can put together.  Once you make it, you'll always make it AND it's healthy AND it will look awesome on your holiday dessert table.   

Enjoy your holiday's and Happy New Year!!!





chocolate mousse
2 ripe avocados
1/4 cup Cacao powder
2 teaspoons espresso powder
1/4 cup coconut nectar sugar
1 teaspoon vanilla
1 1/2 teaspoons cinnamon
1/4 cup plant-based milk (I used almond milk)

In a food processor or blender, blend all ingredients until smooth. Pour into individual serving bowls. Garnish with goji berries and hemp seeds. Serve immediately.

Vegan Pear & Cranberry Galette


Christmas is by far my most favorite holiday.  It’s a holiday that gives you permission to indulge and dive right in to your favorite holiday cookies, cakes, and pies. Tis the season! No regrets! I decided for myself at least, to take a different approach.  So, I made this Vegan Pear & Cranberry Galette with a whole grain crust and sweetened with coconut sugar.

As much as I love sugar, these days I’ve been redefining what my sugar intake should be.  As I get older, I’m noticing my body is not processing/digesting sugar the way it used to.  And that’s fine!  Although I eat a largely plant based diet, I tend to over indulge in snacks that often contain refined sugars (store bought graham crackers, for example).   Excessive bloating occurs, even if I am getting it in at the gym.

So, I’m re-shifting starting with this delicious galette, that is faintly sweet, but bursting with flavor from the tangy cranberries and juicy pears.  It’s full of fiber, loaded with Vitamin C and will look awesome on your holiday table. 

Happy Holidays!!


Vegan Pear & Cranberry Galette//1-9-inch galette, serves 8

dessert galette pastry
adapted from Fine Cooking
2 ½ cups whole wheat flour
2 tablespoons coconut sugar
½ teaspoon salt
16 tablespoons (2 sticks) vegan butter
2/3 cup ice water

1 cup fresh or frozen cranberries
2 lbs. pears, ripe but not too soft, peeled, cored and sliced into wedges
1 tablespoon fresh lemon juice
2 tablespoons coconut sugar, maple syrup or sweetener of choice
½ teaspoon cinnamon
1 teaspoon vanilla
¼ cup almond flour

In a large bowl or food processor, mix together the flour, sugar and salt. Cut in the chilled butter until the butter is evenly distributed, but still large, visible pieces.  Add the ice water all at once to the flour and butter.  Mix the dough until it begins to come together.  Gather the dough with your hands and shape into two disks. Wrap the disks in plastic wrap and refrigerate for at least 1 hour.

Preheat the oven to 350° F.  Roll out the dough into a circle approximately 12-inches in diameter.  The rolled-out dough does not have to be perfect.  Slide the dough into a baking sheet and refrigerate while you prepare the filling.  Combine the cranberries, pears, lemon juice, sugar, cinnamon, vanilla and flour in a bowl.  Mix thoroughly.  Remove the dough from the refrigerator.  Sprinkle 1 tablespoon almond flour over the dough, leaving a 2-inch border.  Place the fruit filling over the almond flour.  Begin to fold the borders up around the fruit.  Dot the fruit filling with additional vegan butter. (This will give the galette filling a nice glossy sheen). 

Transfer the galette to the oven and bake until the crust is golden, and the fruit is tender and bubbling, 35 to 40 minutes.  Serve warm or at room temperature.