OSR Ashwagandha Nut Butter Balls

Ingredients:

1 16-ounce jar Nut Butter, 1/2 cup Dried Cranberries, 1/2 cup Semi-Sweet Chocolate Chips or cocoa nibs, 1/4 cup Chia Seeds, 1/4 cup Honey or Agave Syrup, 1/4 cup Organic Spice Resource Ashwagandha Root Powder, 1/2 tbsp. Cinnamon, Enough Coconut Flakes to coat each ball

Instructions:

1. Mix nut butter, dried cranberries, chocolate, chia seeds, honey, OSR Ashwagandha Powder, and cinnamon in a medium-sized bowl.

2. Stir the mixture well, make cookie dough and form balls.

4. Roll in coconut flakes, place in the fridge for an hour to solidify, remove from fridge and enjoy!

Tip: You can wrap the balls in wax paper and stick them in the freezer for a refreshing snack on a hot day.

OSR Ashwagandha Miracle Milk

Ingredients:

Milk, Cinnamon, lavender, nutmeg, OSR Ashwagandha Powder, rose water(optional)

Instructions:

1. Add your nut milk to a small saucepan.

2. Add cinnamon, lavender, nutmeg, and OSR Ashwagandha Powder.

3. When the mixture begins to boil, turn off stove and cover. Allow 10-minutes to infuse the mixture.

4. Strain your milk using a strainer or filter cloth.

5. Return to the stove and set the heat to low.

6. Sweeten to taste. Remove from heat.

7. Add rose water and serve.

OSR Ashwagandha Muffins Nut Butter Balls

Ingredients:

30 grams Organic Spice Resource Ashwagandha Root Powder, 2 Eggs, 2 cups Almond Flour, 1/4 cup Softened Coconut Oil, 1/3 cup Honey or Maple Syrup, 1 tbsp. Vanilla Extract, 1 tsp. Apple Cider Vinegar, 1/2 tsp. Baking Soda, 1/4 tsp. Salt, 1 cup Blueberries, 1/2 cup Chocolate Chips

Instructions:

1. Preheat your oven to 350 degrees and grease muffin tin.

2. Measure out 30 grams of OSR Ashwagandha Powder and mix together dry ingredients, almond flour, baking soda, salt and combine evenly.

3. Add in wet ingredients- eggs, coconut oil, honey, vanilla, and apple cider vinegar.

5. Gently fold in blueberries and chocolate chips, fill muffin tin.

6. Bake for 20 minutes or until done. Enjoy!