REMEDY: CBD COCOA WITH CREAMY CASHEW MILK
PHOTO BY JESS DRAWHORN
RECIPE BY KATE WEINER
The sweetness of savoring a soul-warming cuppa during the colder months always grounds me in gratitude. I really cherish my morning ritual of taking a walk through my neighborhood with a mug of CBD cocoa and saying “thank you” aloud to the passing trees.
This remedy makes use of adaptogenic herbs such as ashwagandha and sweetgrass that help the body to better adapt to anxiety and stress. CBD is extracted from the cannabis plant and can help mitigate anxiety, sweeten sleep, and ease tension. Taking a dropperfull of CBD daily—I use Sweetgrass CBD Drops from DRAM—has helped me work with my eco anxiety. My anxiety manifests as grinding my teeth nearly constantly. It really hurts, and I’m thankful for CBD for helping relax my jaw. Not being in so much pain can really help each one of us to be present to our lives!
That said, although I have found this particular CBD to be helpful, it’s not necessary. So much of mainstream wellness culture is rooted in commodification and consumerism and you really don’t need any one thing to “fix” yourself (you are imperfect and irresistible just as you are!) In truth, this remedy is as deeply nourishing for what’s in it as for the ritual that it inspires. If a particular herb, prescription, and resource is not affordable and/or possible for you, integrating it into your life won’t be sustainable. True wellness lives in our receptivity to our inherent bodily wisdom and in our gratitude for the beauty surrounding.
So if you don’t have any of these ingredients on hand, make your own healing brew with what you do have and take a walk through your world. As you sip and stroll, give thanks to the sky above and the soil that lives, coiled, beneath the cement. That is what this remedy is really about!
To make the cashew creamer, blend 1/2 cup cashews and 1 1/2 cups water in a blender with 2 medjool dates and a heaping tablespoon of ghee (I recommend using Ancient Organics given the sustainability of their sourcing) or coconut oil. If you do not have a particularly strong blender, let the cashews soak for a few hours before blending! If you want it really creamy, use less water and if you want it milkier, use more.
Pour the cashew creamer into a saucepan and bring to a barely there boil. Stir in a teaspoon of ashwagandha—I recommend starting with just a little to figure out your sensitivity—and 1 1/2 tablespoons of raw cocoa powder. Let the cocoa simmer as you stir.
Take your cocoa off the stovetop, fill your favorite mug to brimming, and sweeten with a dropper full of CBD.
1/2 cup cashews
1 1/2 cups water
2 medjool dates
1 tbsp ghee or coconut oil
1 teaspoon ashwagandha powder
1 1/2 tablespoons raw cocoa powder
1 dropper full of CBD
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