Supernatural News | risky artificial sweeteners, a longevity recipe & the cocktail I can't get enough of
Supernatural News | risky artificial sweeteners, a longevity recipe & the cocktail I can't get enough of
The weeds I’m in lately ...
Supernatural News | risky artificial sweeteners, a longevity recipe & the cocktail I can't get enough of
Supernatural News is a publication about herbalism and holistic health, the industry of wellbeing, and resources from Pharmakon Supernatural. Aka: The weeds I’m in lately. In inboxes since 2015.
IN THE NEWS
Study Suggests Possible Link Between Sugar Substitute and Heart Issues. Experts Say, Don’t Panic. My recommendation: Don’t use them. If you must, reach for natural stevia extract.* (Stevia is a leaf, not sugar alcohol, synthetic, or isolate.) The less we consume, the less we crave—a phenomenon that happens at the levels of our taste buds, blood sugar, neurotransmitters, and more.
*Code RACHELLE for 20% off @ NOW
TERPENES & HRV
Why my heart rate variability doubled overnight in Costa Rica, and part of the why forest bathing is so highly advised: Effects of direct cedrol inhalation into the lower airway on autonomic nervous activity.
DRINK ME
This herbal Old Fashioned that had me at first sip — sophisticated, booze-free, bursting with botanicals. Curious Elixir No. 5* is a smokey cherry & cacao cocktail infused with shatavari (the women’s health herb whose name translates roughly to she “who possesses a hundred husbands”) — plus elderberry and ginger for immunity, citrus, gentian and chicory for digestion, oak, smoke, and more. I took one sip, and immediately wanted to 1. Share it with everyone I could and 2. Work with it, which I did by finishing the ready-made elixir with a smoldering rosemary and a sweet+salty rim. The whole Curious Elixir line is impressively concocted, and their twist-tops make these clutch for herbally imbibing anytime/where.
*Code RACHELLE10 for $10 off orders over $50
NEW INTERVIEW
Rachelle Robinett from Pharmakon Supernatural® shares with MysticMag her journey with herbalism, from its early beginnings to the now flourishing herbal apothecary that she calls home.
“Additionally, I am fascinated by the underlying reasons for everything, particularly how they relate to the human body. I have come to understand that the root cause of our symptoms, whether they are related to illness or our emotional state, can often be traced back to why. This interest has remained a pure and primary focus throughout my life and has led me to explore the intersection of nature, medicine, and human experience. Ultimately, this exploration has led me towards the world of herbalism.”
Read the full article
RECIPE
Savory Buckwheat Pancakes with Spring Greens — make these for your healthspan. Our biological clock changes time based on how we live. It’s very possible to slow it down and even to flip it into reverse. Big Bold Health is leading the conversation about how our immune systems hold the key to reversing biological age. As you know, I’m committed to their products, including the current hero: Himalayan Tartary Buckwheat Flour (HTB).* HTB contains … 11 times more magnesium than wheat flour; 100x more rutin (a phytonutrient studied for its effects on immune and metabolic function) than common buckwheat; and 2-HOBA, a plant chemical packed with antioxidant properties and immune-balancing effects and which may prevent or delay the onset of chronic diseases. I recommend working HTB flour in via this pancake recipe that I’m currently eating for lunch and dinner.
*Code RACHELLE20 for 20% off @ BBH
SAVORY BUCKWHEAT PANCAKES RECIPE
INGREDIENTS
9 oz buttermilk or any of these alternatives:
1-2 TBSP lemon juice, white or ACV vinegar in plant-based milk
Vegan yogurt or sour cream whisked into plant-based milk
1 egg, beaten (or 1 flax egg)
2 C spinach (+/- fresh herbs, I used dill)
¾ C Big Bold Health Himalayan Tartary Buckwheat flour*
1 tsp baking powder
1 tsp salt
Pinch (or more) of paprika (I used smoked)
DIRECTIONS
Boil some water and pour over spinach to wilt. Squeeze dry-ish and add to a food processor (or blender).
Add buttermilk and egg to the spinach, blend until brightly green.
In a large mixing bowl, combine dry ingredients and mix.
Whisk in liquids and stir until fully combined. (Add more mylk or water to thin if necessary, though a thick consistency is great.)
Heat oil and salt on a griddle or stovetop pan and make pancakes!
Top as you please. I used plant based yogurt, dill, smoked paprika and lemon zest.
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