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Recipes with Adaptogens

Who couldn’t use a delicious, nutritious stress reliever, amirite?

Published On: 02/22/21

It’s not everyday that BASF Care Creations features products where the key ingredient is good enough to eat, so we wanted to take this opportunity to make this concept a bit more experiential; a fun and interesting way to connect with ingredients that have been used over thousands of years in the traditional food and medicine of a number of cultures around the world.

Below we share with you recipes with ingredients like Moringa, Chaga Mushroom, Schisandra Berry, and Galanga. The ingredients are easier to procure than you may think!

Although our collection of Adaptogenic ingredients also includes Senna, we opted not to include any recipes for it because there are so many Senna teas available on the market.


Recipe 1: Moringa Smoothie


Boost energy, hair growth, reduce stress, improve digestion, reduce wrinkles, boost immune system, stabilize blood sugar, reduces inflammation.

Moringa leaves are a great source of Vitamin A, B2, B6, C, E, K, magnesium, zinc, calcium, and fiber.


  • 1 cup almond milk
  • 1/2 cup fresh moringa leaves, or 1 tablespoon moringa powder
  • 1 frozen banana, chopped

Add almond milk, moringa, and frozen banana to a high-speed blender.
Process until the smoothie is smooth and creamy. Serve immediately

Recipe courtesy of:

Recipe 2: Chunky Monkey Moringa Smoothie

Provides protein, vitamins and minerals


  • 2 frozen bananas
  • 3 tablespoons peanut butter
  • 3 tablespoons raw cacao powder
  • 2 tablespoons moringa powder
  • 4 ice cubes
  • 2 pitted dates
  • 1 cup unsweetened vanilla almond milk

Place all ingredients in a blender and blend on high until smooth. Add more almond milk as needed until desired consistency is reached.

Recipe courtsey of

Recipe 3: Key Lime Pie

High protein content, excellent natural source of both iron and vitamin A, making it a useful supplement for battling fatigue whilst also providing a rich source of antioxidants for healthy skin.

For the crust:

  • 2 cups brazil nuts/pecans/cashew
  • 1/4 cup desiccated coconut
  • 1 cup medjool dates

For the filling:

  • 2 teaspoons moringa
  • 1 1/2 cups cashews (soaked for 2 hours or overnight)
  • 1 avocado
  • Juice 3 limes
  • 1/4 cup coconut oil, melted
  • 1/2 cup canned coconut cream
  • 1/3 cup raw honey/maple syrup/agave

For the crust:

Put the nuts into a food processor and process until a fine crumb. Then add the other ingredients in and process until it forms a fudgy dough.

Pour the contents into the bottom of a spring-form cake pan or for mini versions divide into miniature tart cases (this makes 4-6) and press down until the entire bottom is covered.

For the filling:

Place everything for the filling in the blender and blend until smooth.

Pour the filling on to the crust and then refrigerate. Freeze for a couple of hours before taking it out of the freezer allow it to thaw for 10-15 minutes and enjoy!

Recipe courtsey of


Recipe 1: Mushroom Coffee Latte

Antioxidants, overall wellness, and immunity


  • 1 tsp mushroom powder
  • 1 tsp maple syrup (plus more to taste)
  • 1 tsp cacao powder (optional)
  • 1 pinch ground cinnamon
  • 1 pinch sea salt
  • 1 cup dairy-free milk (such as cashew, coconut, or almond milk)
  • 1 shot espresso, or 1/3 cup strong brewed coffee
  • Add mushroom powder, maple syrup, cacao powder (optional), cinnamon, and sea salt to a small blender.


Steam or heat dairy-free milk until hot and add to the blender along with the espresso or coffee. Blend on high for 30 seconds to 1 minute, or until frothy and well-blended.

Taste and adjust flavor as needed, adding cinnamon for warmth / spice, more sweetener to taste, or more coffee or espresso for a stronger coffee flavor.

Serve as is, or top with coconut whipped cream or cinnamon. Best when fresh. Store leftovers covered in the refrigerator up to 2 days. Reheat in the microwave or on the stovetop until hot.

Recipe courtesy of

Recipe 2: Chaga Cacao Immunity Smoothie

One of the most abundant natural sources of antioxidants, which protect the body against foreign bodies and toxicants.


  • 1 milliliter almond Milk
  • 1/2 frozen banana
  • 1 serving Organic Chaga Mushroom
  • 1 serving Raw Cacao WPI or Cacao & Cinnamon Plant Protein
  • 1 tablespoon cacao butter (~10g)

Combine all ingredients into a high speed blender and blend until smooth

Serve in a glass or jar and top with your favorite toppings

Recipe courtesy of

Recipe 3: Wild Mushroom Chaga Soup

Potent antioxidants effects



Melt the Coconut Oil in a large pan and fry the mushrooms Season with the thyme, salt and pepper

Add the carrot, garlic and onion - cook until fragrant

Add in the Chaga Tea, bring to the boil then simmer for about 15 minutes

Let the soup cool then blend up to half of the mixture

Mix together, reheat and prepare to have your socks blown off!

Recipe courtesy of


Recipe 1: Omija Tea (Five flavor berry tea)

Omija is known as schisandra berry, schizandra berry and magnolia berry.

It´s commonly used in oriental medicine, known to: improve kidney and liver function, be good for blood circulation, increase resistance to disease and stress, beautify skin

*During pregnancy it’s not advised to take it since there’s a lack of data investigating its effects in pregnant women

  • 10 g / 0.35 ounces dried schisandra berry
  • 1 L / 1 quart water
  • (Optional) honey or sugar, to taste
  • (Optional) Korean / Asian pear, peeled and flesh carved into flower shape


Steep the dried omija in cold water overnight. Strain the berries and discard them (keeping the liquid). Add some honey or sugar if preferred. Optionally, you can also add some Korean / Asian pear pieces. Serve. (You can refrigerate the tea then serve cold too.)

Recipe courtesy of

Recipe 2: Sparkling Strawberry Punch with Schisandra Berry

Schisandra berry is known as five flavor berry as it has five different unique flavors – sourness, sweetness, bitterness, pungentness, and saltiness, all at the same time.



  • 1/2 cups dried schisandra berry
  • 2 cups water
  • 200 g / 7 ounces strawberries, stems removed
  • 3 Tbsp honey
  • 1 cup carbonated water, chilled
  • mint leaves (optional), to garnish

Homemade sugar syrup

  • 1/2 cup water
  • 1/2 cup sugar

*1 Tbsp = 15 ml, 1 Cup = 250 ml


Steep the dried schisandra berry in the water overnight. Strain the berries and discard. Set aside the water.

Mince strawberries with a masher or fork, then combine it with the honey.

Combine the strained water (from step 1), strawberry and honey mixture (from step 2) and carbonated water in a jug.

Add some sugar syrup to your taste. Stir well. Serve in a chilled glass then garnish with mint leaves (optional).


Combine the water and sugar in a saucepan and boil them over low heat until the sugar dissolves. Cool down.

Recipe courtesy of


Recipe 1: Tom Kha Soup (Thai Chicken Coconut Soup)

Galangal (pronounced guh-lang-guh) has a citrusy scent and sharp piney flavor

  • 1 1/2 pounds chicken breast
  • Juice of one lime, divided
  • 1 tablespoon fish sauce
  • Salt, to taste
  • 1 tablespoon coconut (or vegetable) oil
  • 2 cloves garlic
  • 2 tablespoons grated ginger (or a 5-inch piece of galangal root, sliced into 4 or 5 rounds)
  • 1 stalk lemon grass, cut into 2-inch pieces, sliced in half and crushed with the side of a knife (or 1 tablespoon of the jarred sliced variety)
  • 1 tablespoon red curry paste (or Thai chili paste - Nam Prik Pao), or to taste
  • 4 cups chicken broth
  • 1 tablespoon brown sugar
  • 1 (14-ounce) can full-fat coconut milk
  • 2 lime leaves (or 1 tablespoon of the jarred sliced variety)
  • Fresh cilantro for garnishing
  • In a large pot (or dutch oven), heat the coconut oil, over medium heat, and, once melted and shimmering, add the garlic and ginger, cooking until softened and fragrant. Add the lemon grass and curry paste and cook for about a minute to release the fragrances. If using galangal root, you can add it now.
  • Add the chicken broth, brown sugar, coconut milk and lime leaves. Bring to a low boil, add the chicken and lower the heat to a simmer. Simmer for 15-20 minutes or until the chicken is tender.
  • Shred the chicken and return it to the soup. Remove the soup from the heat and discard the lime leaves, lemongrass (if using fresh) and galangal root. Taste for seasoning and adjust salt if necessary.
  • Squeeze the remaining half lime, ladle the soup into bowls and garnish with cilantro.

Combine the chicken breasts with the juice of half a lime, the fish sauce and a pinch of salt in a bowl. Reserve.

Serve with lime wedges and steamed white or jasmine rice.

Recipe courtesy of

Recipe 2: Galangal Tea

  • Helpful in indigestion, stomach complaints and diarrhea, reduces seasickness, motion sickness, including nausea, heals colds, flu, and fevers
  • 1 inch galangal, crushed
  • 5-6 lemongrass leaves
  • 2¼ cups of water
  • 2 tea bags – use whichever Indian tea bags or tea leaves you have
  • Sugar
  • Milk
  • In a pan, add the water, galangal, lemongrass. Add sugar also and boil this mixture for a couple of minutes.
  • Place the tea bags in this concoction and boil for a few more minutes.
  • Add milk.
  • And boil for a minute.
  • Strain the tea and Serve galangal tea with your morning breakfast or evening snack.
  • Enjoy this healthy cuppa of tea with your loved ones. You can also serve the tea with some Indian snacks like bread pakora, vada, sandwich, namak pare or with biscuits.
Recipe courtesy of

To learn more about adaptogens

Read our article 'Breathe in, breathe out - what are adaptogens all about?'

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