Abuelita Linda’s Super Power Champurrado

This warm, traditional beverage is prepared with masa de maíz, cacao, cinnamon and almonds.  Served warm during the winter season, alongside tamales and churros, the warming sweet flavor is nourishment alone. We have added adaptagenic roots, herbal medicine that enhances the body’s ability to feel calm, grounded and uplifted.  This recipe was perfected by Abuelita Linda, whose magic in the kitchen heals all!

And in the spirit of gathering around the table with family and friends, this recipe serves  around 12 people.  But if it’s just you and a good book, it can easily be scaled down or stored in the refrigerator for several days.


  • 10 cups of water
  • 2 cinnamon sticks
  • 3/4 cup organic corn masa
  • 1 cup cold water
  • ¼ cup flour
  • 2 tbs cocoa powder
  • ½ tsp vanilla extract
  • 3 cups Almond Milk, Coconut Milk, or Cream
  • 3 tbs of honey or a small cone of piloncillo (raw sugar cane)
  • 2 heaping tbs of Farmacopia Super Power Adaptagenic Powder Blend (or your choice combination of Ashwaganda, Maca, Eleuthero, Mesquite, and Licorice powders)
  • 1 cup cold water
  • Cinnamon powder garnish


  • Bring water to boil in a large pot.
  • Add cinnamon sticks, cover and allow to simmer for around 10 min.
  • Mix together corn masa, flour and cocoa in a bowl (Adding a little bit more corn masa if you desire a beverage with a thicker consistency).
  • Whisk 1 cup of cold water into the mixture until all powder in incorporated and smooth.
  • Slowly pour the mixture into the pot, constantly stirring to avoid clumping.
  • If using piloncillo as a sweetener, add now so the cone can dissolve. If using honey wait to add until a later step.
  • Cook over a low heat until the mixture comes to a low rolling boil, stirring often to avoid burning on the bottom of the pot.  This process can take up to an hour.
  • Allow the mixture to cook for an additional 15 minutes once it has come to a low boil.
  • If using honey as sweetener, stir in now. Sweeten to taste.
  • Stir in vanilla extract and choice of milk.
  • Mix herbal powders in a bowl.
  • Again as you did with the masa blend, whisk 1 cup of cold water into the mixture until all powder is incorporated and smooth.
  • Slowly pour the mixture into the pot, constantly stirring to avoid clumping.
  • Serve warm with a sprinkle of cinnamon on top. Enjoy!

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Homemade Salsa Favorites

The base of a good salsa besides the chiles is, el tomate!

Homemade salsa is one of the easiest ways to pack some flavor and a little bit (or a lot!) of heat into your food. 

This spring we partnered up with Daily Acts and Left Coast Wholesale to distribute over 200  garden kits which included Geopot Fabric Pots, organic soil, seeds and a variety of plant starts including medicinal herbs, tomatoes, tomatillos, and chiles.

It’s time for the tomato harvest and our community has some of their favorite homemade salsa recipes to share with us:



  • 8 Tomatoes, Roasted 
  • 1 Garlic Clove, Roasted
  • 1/4 onion, Roasted 
  • 4-6 Serrano Chiles, Roasted (depending on the spice you like)


  1. Roast the tomatoes, garlic, onion and chilies on a dry sauté pan or comal (a griddle made from sandstone) on medium high heat until charred.
  2. In the molcajete, grind the onion down until juices start to release, then grind the garlic, tomatoes, and chilies to the consistency you desire. 
  3. Season with salt, If needed, give a few more grinds to combine all the ingredients. Serve the salsa right in the Molcajete and enjoy!



  • 10 Tomatoes, Roasted until charred
  • 2 Garlic Cloves, Roasted until charred
  • 1/4 Onion, Roasted until charred
  • 10 Serrano Chiles, Roasted until charred


  1. Place the roasted tomatoes, onion, garlic cloves, chili peppers in a blender with  ¼-½  cup of water and pulse until all ingredients are finely chopped and mixed.
  2. Add salt to taste, garnish with cilantro and enjoy!

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