Culinary Adaptogen, Canadian Ginseng.
November 27, 2020 Report
Farmaroot has been growing Canadian Ginseng right here in Ontario for many years. Canadian Ginseng (Panax quinquefolius) is a plant that is native to North America. The part of the plant that is harvested is the root. Canadian Ginseng is similar to Asian forms of Ginseng in appearance but not medicinal properties. Asian Ginseng is very stimulating and invigorating while Canadian Ginseng is more of a relaxing agent and is considered an Adaptogen.
Adaptogens are plants and herbs that help bring balance to the body, they are especially helpful in times of stress. They help to relax the mind, reduce anxiety, promote clarity and help with fatigue without over stimulating.
Canadian Ginseng brings mental balance but also helps balance the physical body as well. It can help maintain healthy glucose levels in the blood, boost the immune system and help with digestive issues brought on by stress and anxiety. It has also been used for low libido and impotence.
Unlike Asian Ginseng, Canadian Ginseng can be consumed on a regular basis. With all of it’s medicinal benefits the body is protected from life and environmental stressors that we face everyday, our immunity is boosted and we can achieve a state of peace and balance.
Traditionally Ginseng is taken as a tincture, tea or powder capsule. We were challenged to use ginseng in a culinary way. Ginseng comes dried so there are a few steps needed to make it versatile for cooking.
I decided to make a Ginseng and Oat Breakfast Cookie with Farmaroot’s 100% Natural Canadian Ginseng. Often in times of stress it is hard to eat a big healthy meal in the morning, even though breakfast is such an important part of having a healthy day, when we are stressed we usually don’t have much of an appetite.
These tasty cookies will go down easy, fill you up and with a number of stress relieving ingredients they will help you get into a relaxed state to start the day.
Oats are known to have nerve relaxing properties and Canadian Ginseng and Maca powder are both Adaptogens that will bring balance to a stressed mind and body.
Ginseng and Oat Breakfast Cookies Makes approx. 12 cookies
½ cup of Farmaroot Canadian Ginseng paste * see below
1 teaspoon of vanilla
1 egg beaten
¼ cup of melted coconut oil
1 cup of All purpose gluten free flour mix
1 cup of Gluten Free Rolled Oats
½ cup coconut sugar
½ tsp Baking soda
½ tsp baking powder
½ tsp salt
1 tsp cinnamon
1 tsp maca powder
Add in last
½ cups chopped dried apple
¼ cup chopped pecans or walnuts
Preheat oven to 350 degrees and line baking sheet with parchment paper. Mix wet and dry ingredients separately in two seperate bowls. Once blended add wet ingredients to dry ingredients. Mix. Fold in dried apple and pecans. Scoop out 1/4 cup of mix of cookie batter and place on baking sheet, flatten and repeat with the remaining batter, leaving a bit of space between each cookie. Bake for 15-20 minutes or until golden. Store in the refrigerator for up to 3 weeks or freeze for 3 months.
* Dried ginseng root is very hard so it needs to be reconstituted (the water needs to be added back in) before it can used in baking. To do this take two big knobs of the dried ginseng and place in a small pot. Cover with filtered water just so the ginseng is covered. Bring to a boil, turn down, cover and simmer for 2 hours. After about an hour use a fork and poke some holes into the ginseng root. It should be getting softer. After two hours of simmering keep the cover on and let it sit in the water overnight. In the morning place the ginseng roots and water into a blender, blend until a smooth consistency is achieved. This ginseng paste can be used for cookies, added to porridge, soups or to hot water for tea.