Sarah Wilson's sugar craving and anxiety buster bark
makes
12
"Watcha ashwagandha? Heard of it? Seen it as a hashtag on the socials? Can’t say it? I can’t (properly). The stuff is actually Withania somnifera, a herb long used in Ayurvedic medicine as an adaptogen (a herbal substance that helps the body adapt to stress). It is said to help with anxiety, assist sleep and improve energy levels. The anxious insomniac in me says, Go figure! I experimented with it for a month before subjecting you lot to it here and I asked around to see whether the stuff is legit. Ben the Ayurvedic Medicine Man says it is. I also found studies (albeit mostly on mice, as most nutrition studies tend to be) that show it helps reduce cortisol levels. (Cortisol is the stress hormone that, among other things, makes your body crave sugar and store fat.) My verdict? It really did all of the above. I also got a few folk with sugar addictions and anxiety issues to test it out." Recipe from I Quit Sugar: Simplicious Flow by Sarah Wilson, Published by Macmillan Australia, RRP $45.00, Photography by Rob Palmer.
Ingredients (11)
- 2 cups desiccated coconut
- ¾ cup coconut oil, melted
- 1½ tablespoons rice malt syrup
- 1–2 teaspoons ashwagandha powder
- ¼ teaspoon vanilla powder
- ½ teaspoon maca powder (optional)
- pinch of sea salt
Toppings
- slivered almonds, roasted and chopped
- blueberries
- raspberries
- raw cacao nibs
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Line a baking tray with biodegradable baking paper.
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2.Blitz the coconut in a food processor or high-powered blender for 5–10 minutes, scraping down the sides as needed, until it forms a butter. Hang on in there, as this can take a while. Note that it doesn’t need to be as creamy as the store-bought stuff for the recipe to work
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3.Add the remaining ingredients and blitz to combine.
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4.Pour the mixture into the prepared tray and spread out evenly. Sprinkle over the toppings.
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5.Freeze for 1 hour or until set. Break into shards and store in an airtight container in the freezer for up to 3 months.
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