Adaptogenic sweet potato latte

Stillness in a cup

In the last years, I’ve realized how my metabolism has changed. Especially after 35s, it is true that you have to take into account a wide range of factors that can affect the proper functioning of your metabolism such as the quality of sleep, the ability to remedy stress, the way you eat, drink and breathe. 

I have decided, therefore, to introduce in my diet the use of adaptogens remedies. 

But what exactly are adaptogens?


They are particular non-toxic plants, roots, and herbs that in traditional Chinese medicine are considered to have a healing and restorative power for psychophysical well-being. 

One of the most common adaptogens is, for example, turmeric, which helps maintain blood sugar levels, or even licorice root. 

Adaptogens, as the name suggests, help the body to adapt and find a balance despite the external and internal pressures that can lead to stress. The second question to ask is what can be the long term living under stress: lack of sleep, therefore an unbalanced metabolism with effects on weight, exhaustion, inflammation, inability to focus, aging. 

Driven by the desire to discover the potential of these natural remedies, I decided to explore some tonics and homemade milk with a mixture of Chinese mushrooms. 

Specifically, this delicious and simple recipe uses a mixture of 7 different mushrooms: Reishi, Chaga, Shitake, Maitake, Lion’s Mane, Cordyceps, Turkey Tail. 

You don’t have to be impressed by the idea that these mixtures can have an intense taste and aroma, in fact, they are very delicate and versatile and can be integrated into a variety of uses: tonics, soups, hot chocolates, with muesli for example.

The materials for poetry are all about you in profusion.

Masaoka Shiki

Adaptogenic sweet potato latte

  • Servings: 2-3
  • Difficulty: easy
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  • 2 medium sweet potatoes
  • 2 cups oat milk (barista)
  • 8 g seven blend mushrooms
  • 2 tbsp sugar cane (optional)
  • cinnamon



  1. roast the potatoes to 180-190° for 30 minutes
  2. remove the skin and mash the potatoes with a fork
  3. transfer the puree on a blender and mix together the rest of the ingredients (except the cinnamon)
  4. transfer into a pot on medium heat and bring to boil
  5.  whisk frequently (I use a matcha besen)
  6. serve hot and sprinkle with cinnamon