by Mason Taylor
December 15, 2021
Our favourite immune boosting tonic herbs
by Farley D March 22, 2021 2 mins read
And this is totally normal, most of us here at SuperFeast HQ have had experiences where a particular herb has had a really unusual and unpalatable taste for us. It's so subjective, we are all so unique with different tastes and perceptions. But rest assured, we have all gotten over this little bump!
Join Mase today as he runs through:
- Which herb's seem to offend more than others
- The taste aversion may be pointing to the magic
- How you can help ease the bitterness / taste aversion
So, sometimes when you're new to a herb, you can feel you've got this reaction and this aversion to the flavour. That can happen. It happens a lot with Schizandra / Schisandra and the sourness. I personally loved it from the beginning, but sometimes people just, they're offended by it. The bitterness of Reishi is another time when it happens. So, what I want to tell you here is 90% of the time, even more, 95% of the time when this happens, there's some medicine there that for you in working with that herb and what you want to do is you want to work with that herb enough, you lower the dose, keep on going and start to realise and uncover where there may be a blockage within the organ system, say with the sourness of the Schizandra berry. It might be in the Liver, that bitterness of the Reishi.
It might be in the Heart organ system that through working with that herb, just lower the dose, but continue that usage. And remember this is probably 95% of the time, 5% of the time maybe the herb's just not for you and you'll know if that's the case. Most of the time you know you just have to get in there. It's like doing hill runs at the beach. You're like, "Ah, it's just not for me." No, you can probably just take it a little bit slower and work on it and you're eventually going to be able to see it as medicine.
But what you'll find, and Tahnee was big like this with Schizandra and Reishi, is you get over this hump where you no longer have this aversion and this reaction, right? To the flavour profile. And all of a sudden, it doesn't mean you necessarily like the flavour, but you don't have that offence to it and you can actually start to then find some pleasure in working with that herb. And what you will also find is that that would have moved through some blocked energy or deficient energy within an organ system. It gets to the point where you can get that Schizandra and just whack it right in there.
Farley is the SuperFeast marketing magician and eco queen. Farley has a deep love and respect for this planet we call home and is always exploring innovative ways to reduce waste and support the sustainability of her personal and professional practices. Farley is happiest when listening to Simply Red and sipping on a hot cacao tonic drink. He shou wu, tremella, astragalus and ashwagandha are among Farley’s favourite herbs, of which she has on high rotation throughout the day. A grounded taurean, Farley appreciates beauty and design and loves the sun and oceanic air. You can find Farley rocking loud patterns and sporting quirky socks on any given day. A true angel and beloved part of our SuperFeast team.
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