Schisandra berries are an #adaptogen (read: helps lower stress and anxiety – yes please!) and is a new- to-me ingredient. It’s been used in Traditional Chinese Medicine (#TCM) for thousands of years. It’s flavor is unique to my palette, but I’m working to incorporate it as the health benefits, in addition to lowering stress and anxiety, are numerous.
Among them: aiding adrenal, kidney and liver function, lowering inflammation, and they help the skin (Hi glow and anti-aging!). The adrenal glands sit on top of the kidneys, and they control and balance hormones and your stress response. Should you be too stressed/anxious, the body produces a hormone called cortisol, which produces belly fat and I don’t wanna look like Santa. Ever.
The liver holds the position as Chief of Staff Organ, that which is responsible for keeping all things moving. Everything that you taste, ingest, smell and touch goes through your liver. And it has to figure out what to do with it. If it’s not in flow, the liver can hold onto things (that creates stagnation, feelings of being stuck and anger). It can send it to places of the body that don’t quite know how to deal, so weird things start to happen, like wrinkles, rashes or acne (and not just on your face), a belly can start to emerge…again, no thanks.
I made some Shisandra berry syrup, which is great by the spoonful, in a smoothie, on oatmeal and yogurt if that’s your thing, or even a bit in champagne for your Sunday morning brunch (which somewhat negates the effect, but you gotta live as well). I bought @ Starwest Botanicals, you can also find on Amzn
1/4 cup dried schisandra berries
2 cups water
1/4 cup maple syrup (you can use honey or agave if maple isn’t your thing)
Bring 1/4 cup schisandra berries and 2 cups water to a boil.
Reduce to a simmer and let the liquid reduce by half.
Remove from heat and let cool to room temp
Add the maple syrup
Place back on the stove, bring to a boil, reduce to a simmer.
Let the the liquid reduce again by about 1/4. It will thicken and become more syrupy