Memory-Boosting Ashwagandha and Lion's Mane Mushroom Tea
In the annals of culinary remedies, the humble cup of tea has long held a place of prominence. From the restorative powers of ginger tea to the calming effects of chamomile, the infusion of herbs and spices into hot water has been used to treat a wide range of ailments. But what if there was a tea that could not only soothe your body but also sharpen your mind? Enter ashwagandha and lion's mane mushroom tea, a potent elixir that combines two of nature's most powerful nootropics.
The origins of ashwagandha and lion's mane mushroom tea can be traced back to the ancient Ayurvedic tradition of India. Ashwagandha, a nightshade plant also known as Indian ginseng, has been used for centuries to promote vitality and reduce stress. Lion's mane mushroom, on the other hand, is a large, white mushroom that has been prized in traditional Chinese medicine for its ability to improve cognitive function. In recent years, these two ingredients have gained popularity in the West as natural supplements for brain health.
Prep time: 5 | Cook time: 10 | Serves: 1
Ingredients
1 cup water
1/2 teaspoon dried Lion's Mane mushroom powder
1/2 teaspoon Ashwagandha powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 tablespoon honey, optional
1/4 teaspoon coconut milk, optional
Instructions
Bring water to a boil in a small saucepan.
Whisk in Lion's Mane and Ashwagandha powders, cinnamon, and ginger.
Reduce heat to low and simmer for 10 minutes.
Strain tea into a mug.
Sweeten with honey and add coconut milk, if desired.
Why It Works
Ashwagandha contains a number of compounds that have been shown to reduce stress and anxiety. These compounds, including alkaloids and saponins, work by interacting with the body's HPA axis, which is responsible for regulating stress hormones.
Lion's mane mushroom contains a compound called hericenones, which has been shown to promote the growth and repair of nerve cells. This compound may help to improve memory and learning, and it may also protect against neurodegenerative diseases.
Cinnamon and ginger are both spices that have been shown to have antioxidant and anti-inflammatory properties. These properties may help to protect the brain from damage caused by free radicals.