Ashwagandha

Ashwagandha, a iron-rich revered adaptogenic herb with deep roots in Ayurvedic traditions, is celebrated for its unique properties and versatility.

Native to India and parts of Africa, this herb is often used in powdered form, adding a distinctive earthy aroma and flavor to teas, smoothies, and various dishes.

Known for its adaptogenic qualities, ashwagandha is valued for its potential effects on stress and sleep patterns, making it a popular choice in natural wellness routines.

How to Use Ashwagandha

Take 1 teaspoon at night before bed, add to an infusion or mix with warm water, plant-based milk, or honey. Alternatively, it can be taken in the morning after breakfast or lunch, added to an infusion or mixed with warm water, plant-based milk, or honey.

WARNING: it’s important to use ashwagandha in moderation and consult with a healthcare professional, as excessive consumption can lead to potential side effects, including sleepiness, digestive discomfort and interactions with other medications.

Recipe Idea: Moon ‘Milk’ with Ashwagandha and Coconut

• 1 tsp ashwagandha
• 1 tsp cinnamon
• 1 pinch Cardamom
• 1 pinch nutmeg
• 1 heaped tbsp coconut milk powder
• 1 pinch cacao powder
• 1 tsp date sugar (or your preferred sweetener)
• 1 cup filtered water

Heat the water with the coconut milk, then add the ashwagandha and all the spices. Keep it on low heat for 5 minutes and then remove. Sweeten to taste.

Super Fermented Ashwagandha

35 PROBIOTIC STRAINS / MICROBIOTA

Prebiotic, Probiotic, Postbiotic

Symbiotic fermentation naturally replicates the transformation of foods into absorbable nutrients that occurs in the intestine thanks to healthy microbiota.

It contributes to better absorption of nutrients and minerals, as well as the production of vitamins, essential amino acids, and neurotransmitters.

The fermentation process not only aids in the bioavailability of ashwagandha but also contributes to a balanced and potent formulation, that amplifies Ashwagandha’s effects. Ideal for those looking to incorporate both adaptogenic and probiotic elements into their daily routine,

Fermented Ashwagandha offers a holistic approach to wellness with a blend of time-honored herbal tradition and contemporary science.

How to Use Fermented Ashwagandha

Recommended use of 21 days. 1 g per day. If needed, extend your use to 3 months, 1 g per day.

Dilute Super Fermented Ashwagandha in a little water and drink every morning on an empty stomach (no more than 45ºC temperature). You can also add it to your meals to turn them into fermented food.

Recipe Idea: Adaptogen Balls (18)

• 1 cup of walnuts
• 1 ½ cups dates
• 2 tbsp of cacao powder
• 1 tsp of Super Fermented Ashwagandha

In a food processor, blend the walnuts for a few seconds. Add the pitted dates, cocoa, and Ashwagandha, and blend until well combined. Form balls with your hands. Store in an airtight container in the refrigerator.

Probiotic Strains

1. Lactobacillus acidophilus ATCC 4796
2. Lactobacillus casei ssp. pseudoplantarum DSM 20011
3. Lactobacillus casei ssp. rhamnosus T71499
4. Lactobacillus delbrueckii. ssp. lactis DSM 20072
5. Lactobacillus fermentum ATCC 14931
6. Lactobacillus helveticus MTCC 5463
7. Lactobacillus kefir DSM 20587
8. Lactobacillus kefiranofaciens DSM 5016
9. Lactobacillus lactis ssp. lactis ATCC 15808
10. Lactobacillus parabuchneri DSM 5707
11. Lactobacillus paracasei ATCC 334
12. Lactobacillus plantarum ATCC 14917
13. Lactobacillus rhamnosus ATCC 21052
14. Lactobacillus satsumensis NRIC 0604
15. Lactococcus lactis ssp. cremoris NBRC 100676
16. Leuconostoc dextranicum ATCC 19255
17. Leuconostoc kefir DSM 20202
18. Leuconostoc mesenteroides ATCC 19254
19. Acetobacter aceti ATCC 23746
20. Acetobacter syzygii 9H-2
21. Acetobacter xylinum DSM 651 2
22. Acetobacter komagataeibacter DSM 19596
23. Gluconobacter oxydans DSM 3504
24. Debaryomyces hansenii CBS767
25. Kluyveromyces fragilis MB 449635
26. Kluyveromyces lactis NRRL Y-1140
27. Kluyveromyces marxianus CBS 712
28. Saccharomyces cerevisiae CBS 1585
29. Saccharomyces lipolytica CCT-0913
30. Saccharomyces unisporus ATCC 48555
31. Torulaspora delbru ecki CBS 1146
32. Zygosaccharomyces florentinus ATCC 200584
33. Zygosaccharomyces bailii CLIB 213
34. Zygosaccharomyces kombuchaensis CBS 8849
35. Schizosaccharomyces pombe DM 3650