IN CONVERSATION: JOANATHAN RICCARDI

We are constantly learning from Joanas, from macro- and micronutrients, to the benefits of fermentation, he dissects and explains vital aspects of food down to the smallest details, exemplifying their bioavailability. His attention to detail is brilliantly apparent in the presentation of his creations, as well as the ingredients included. Read on for more about Joanas, plus a warming autumn elixir recipe to sip all season long.

Sun Potion: We are so inspired by your culinary endeavors and plant-based creations! When did you start incorporating adaptogens into your recipes, specifically your savory ones?

Joanathan Riccardi: It all started in 2014. I started incorporating Ashwagandha and Reishi from Sun Potion into my smoothies. During that time, I was also practicing a lot of yoga and meditating which sparked my curiosity for a deeper connection with food and myself. So I began experimenting and adding adaptogens in salads, dressings, crackers and my plant-based cheese which is one of my favorite creations.

What is one of your favorite recipes you have created?

I really love the maqui tostada with Reishi chipotle crema and wild mushroom ceviche. The chipotle sauce is made out of activated cashews, so it's plant-based.

What are three staple ingredients that you can't live without?

Cashews, Reishi and Matcha.

Tell us about your morning routine. Do you have any current rituals that help you stay balanced?

I love morning rituals. I get up at 6:15am and I start with a big glass of water and a full dropper of Sun Potion's Ashwagandha Transcendent Elixir. I exercise for about 30 minutes and I meditate for a bit. Then, I make breakfast and my matcha elixir with Reishi and Chaga. I try to practice this ritual as rituals ground me and lead to self-mastery. On the weekends it's harder as I try to sleep in and enjoy some gluten-free pancakes with my wife.

You are the culinary director for Matchaful, a New York matcha café group — can you tell us about that and what you are currently working on?

Yes I am. I'm currently creating new recipes for our cafes and making sure that they are executed correctly. I create new elixirs that are part of our menu. Currently, I just completed the Matcha Granola and Rose Matcha Lemonade.

The Matchaful café at 359 Canal St. NYC

How did you first hear about Sun Potion?

Back in 2014, when I started to research and read about adaptogens, I recall that Sun Potion was one of the best recommended brands on google. As soon as I saw it, I immediately fell in love with the branding and with your mission.

What is your favorite Sun Potion herb/adaptogen?

Reishi for sure! It has been part of my daily ritual for six years.

We would love for you to share a recipe we can recreate at home this holiday season… What do you suggest?

I'll suggest a warming elixir for the colder months. I'll recommend some Hibiscus flowers, Reishi, and Astragalus to support your Qi. (recipe at bottom of interview)

What are some of your favorite places in NYC to eat, get desserts, potions, etc.

My favorite place to get potions is the Matchaful café in Soho where I work — we use a lot of adaptogens, plant-based milk and herbs. I also love Pizza because I'm Italian — Double Zero in the East Village has an amazing plant-based pizza.

What is something you are looking forward to?

Launching my own plant-based brand… working on it!

Anything you are reading or listening to that is inspiring you at this time?

I'm a nerd for culinary nutrition books and chef books. Currently, I'm reading Adaptogens: Herbs for Strength, Stamina and Stress Relief by David Winston and Steven Maimes. I'm deeply inspired by Rene Redzepi and his Noma Guide to Fermentation.

Autumn Warming Potion

Ingredients 8oz filtered water 1 tbsp. hibiscus flowers 1 tsp. schisandra berries ¼ tsp. Astragalus (Sun Potion) ¼ tsp. Reishi (Sun Potion) ½ tsp. vanilla extract ½ tsp. rose extract ½ tbsp. lavender coconut syrup*

Method Add​ ​hibiscus and schisandra to water.​ Allow​ ​to​ ​steep​ ​for​ ​about​ ​10 minutes.​ ​ Once​ ​tea​ ​is​ ​brewed,​ ​remove​ ​the herbs. Add Astragalus, Reishi, liquid​ ​sweetener​, ​vanilla extract and rose extract. Serve it cold or drink hot.

*Lavender Coconut Syrup

Ingredients 100g (1 cup) coconut sugar 100g (⅜ cup) filtered water 20g (~½ cup) dry lavender flowers

Method Add coconut sugar and lavender to water. Cook the syrup at low to medium heat for 20 minutes. Once it is cooked strain the syrup to remove lavender flowers.

Frequently asked questions

What is Astragalus?
Astragalus is a Chinese tonic herb known as “the Great Protector,” traditionally valued as a daily strengthening tonic.

What do schisandra berries taste like?
Schisandra is known in Chinese herbalism as the five-flavor berry — sweet, sour, salty, bitter and pungent all at once. It pairs beautifully with the tartness of hibiscus.

Can I make the elixir without the lavender syrup?
Yes — use honey, maple syrup or nothing at all. The syrup adds a floral note rather than being structural.

More recipes by Joanas on the Sun Potion Journal...

Apple Astragalus Kanten

Ashwagandha Sweet Potato Chips

Matcha Semifreddo

@joanas_ricc

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.