Latin name of Withania somnifer, Ashwagandha Root, the plant is native to Africa, including Algeria, Egypt, Chad, Kenya, Zimbabwe, Swaziland, also in Asia with reference to Lebanon, Syria, Turkey, India, and in Europe it is found in Greece, Italy, and Spain. The root is a five foot tall deep-green leafed shrub that is in the solanaceae family. Such well-known vegetables of this family are tomatoes, potatoes and eggplant, along with the petunia flowers. The root has cluster of yellow flowers and produces red fruit size of berry, and these root can reach eight to twelve inches long, and this is the part of the plant that is primarily used as organic herbs. The Ashwagandha root thrives in warm climates, and India has taken the lead in cultivating different varieties of this plant.
The Ashwagandha Root powder has many uses, and it can certainly make a recipe tastes good, and you should try this Ashwagandha Nut Butter Balls.
- 1 jar (16oz) nut butter, peanut butter can be used
- 1/2 cup dried fruit
- 1/2 cup semi sweet chocolate chips or cocoa nibs
- 1/4 cup chia seed
- 1/4 cup honey
- 1/4 cup ashwagandha powder
- 1/2 Tbsp cinnamon powder
- Coconut flakes
- Mix all the ingredients together until it reaches the consistency of dried cookie dough.
- Divide up the dough into balls, about the size of a ping pong ball.
- Roll the balls in coconut flakes until fully coated.
- Place in the refrigerator for 1 hour to solidify. You may also put then in the freezer, wrap each ball with wax paper.