POWER UP!

These nutrient-packed adaptogenic energy bites are delicious and easy to make

These little balls of goodness are inspired by a recipe by the herbalist Rosemary Gladstar. They are easy to make and convenient to snack on whenever you need the energy-boosting effects of damiana. They also contain a whole lot of other good things: tahini is high in calcium, nuts contain good-quality fats and fibre, and raw cacao is an excellent source of antioxidant polyphenols and feel-good amino acids. Store them in the refrigerator for a quick and easy breakfast.

I chose damiana powder for these because it gives a gentle, jitter-free energy boost and is helpful for nervous system support. It’s easy to substitute with the same quantity of other adaptogenic herb powders to create your own customized snacks. Try gotu kola (Centella asiatica) for mental clarity or astragalus (Astragalus membranaceous) to support your immune system or shatavari (Asparagus racemosa) if you’re dealing with menopausal symptoms. These would work really well with Lion’s Mane mushroom powder too, particularly for students and anyone who struggles with focus.

This recipe is just one of the herbally-enhanced recipes in my book Nature’s Apothecary where you’ll also find a detailed description of many herbal adaptogens and medicinal mushrooms. Signed copies are available directly from me or it’s available at all the online booksellers.

ADAPTOGENIC POWER BALLS

dried coconut flakes or chopped nuts, to coat

6 tablespoons tahini

6 tablespoons almond or cashew nut butter (I like Trader Joe’s raw almond butter)

1 tablespoon raw honey (or use maple syrup for a vegan version)

2 large dates, pitted and finely chopped 4 teaspoons raw cacao powder

4 teaspoons damiana powder

about 60g (⅔ cup) almond flour/ ground almonds (or use any type of ground nuts)

1. Line a small dish with baking paper. Put the coconut flakes or chopped nuts into a bowl and set this alongside the lined dish.

2. In a bowl, mash together the tahini, nut butter, honey and dates with a fork until fully combined. Stir in the cacao and damiana powders (you can also do this in a food processor).

3. Add about two-thirds of the ground almonds and mix well until you have a mixture like thick cookie dough. If it is still very sticky, add the remaining ground almonds and be prepared to add more if necessary.

4. Divide the dough into 12 (or more ) equal portions. Roll each these into a walnut-sized ball, then roll it in the coconut flakes or chopped nuts to fully coat it. Place the coated ball on the lined dish. Repeat with the remaining portions. Refrigerate for at least 1 hour, until solid. The bites will keep in the refrigerator for up to 1 week or in the freezer, individually wrapped in twists of parchment paper.