Ashwagandha Banana Smoothie (inspired by Rosalee at Learning Herbs). 

This easy, yummy treat is a great way to get some of the adrenal nourishing Indian herb Ashwagandha into your diet. Ashwagandha is great for energy and to rescue low sex drive - which for many women seems to be one of the first things to go when the adrenal glands are taxed.

Blend up and enjoy! (-:

2 bananas

2 cups  milk (almond is our preference)

1 cup plain yogurt (organic best! (-: )

1/2 cup nut or seed butter (You choose! Almond, cashew, almond-hazelnut, sunflower seed or peanut butter)

1/4 cup coconut oil

2 tablespoons Ashwagandha powder (I like the Nourishing Traditions brand)

2 teaspoons cinnamon powder

Maple syrup or honey, to taste 

Turkey And Wild Rice Soup (Dr. Christianson) 
 
Ingredients:
 
Broth:
2 to 3 pounds organic turkey breast, bone in, skin on
1 large onion, chopped
1 large carrot, chopped
3 celery stalks, chopped
1/2 bunch fresh parsley, chopped
2 sprigs fresh rosemary
3 sprigs fresh thyme
1 teaspoon whole black peppercorns
1 tablespoon sea salt
8 cups water

Rice:
1 cup wild rice
2 cups water
Soup:
2 tablespoons extra-virgin olive oil
1 large leek, sliced and well rinsed
2 large carrots, diced
4 celery stalks, diced
2 teaspoons dried thyme
1 teaspoon dried sage
4 cups fresh baby spinach leaves
1/2 bunch fresh parsley, chopped
 
Directions:
 
1. Broth: Place all ingredients for the broth into an 8-quart pot and bring to a boil.  Cover, reduce the heat to a low simmer, and cook for about 2 hours, or until the meat easily falls off the bone.
 
2. Rice:  Rinse and drain the wild rice.  Place into a medium saucepan with the water and bring to a boil.  Reduce the head to a simmer and cook for about 45 minutes.  Set aside.
 
3. When the turkey is cooked, place a colander over a large clean pot and strain the broth into it.  Transfer the turkey breast to a plate to cool.  Discard the vegetables and herb sprigs.
 
4. Soup:  Heat the olive oil in a clean 6 or 8 quart pot over medium heat.  Ad the sliced leek and sauté a few minutes until tender.  Stir in the carrots, celery, thyme, and sage.  Add the broth to the vegetable mixture and simmer over medium-low heat for 20 minutes, or until vegetables are tender.
 
5. While the vegetables are simmering, remove the skin from the turkey and pull the meat from the bones.  Cut the meat into pieces and then add it to the pot of simmering vegetables and herbs.
 
6. Add the cooked wild rice, baby spinach, and parsley and stir well.  Remove the soup from the heat and season to taste with sea salt.
 
7. Enjoy!
 
Yield: 6 servings