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VIDEO: Vegan Collagen & Rose Lassi Recipe | Plant Based on YouTube with Well+Good

“A cool drink that boosts collagen production? Get the recipe.

In the span of a few years, collagen has gone from whispered-about beauty booster to mainstream healthy all-star. The nutrient—which contains 18 amino acids, including eight essential amino acids—does everything from reduce wrinklesstrengthen hair, and improve digestive health.

The only major bummer about collagen is that there are no vegan sources for it. But there are completely plant-based ways to amp up your own internal collagen production. In the latest episode of Well+Good’s YouTube series Plant Based, herbalist and holistic health practitioner Rachelle Robinett gives the low-down on four herbs that work to do exactly that.

One collagen-boosting herb Robinett loves: he shou wu, an ancient Chinese herb. “It’s sometimes called an ‘elixir of life’ and is an ancient remedy that’s best reputation is for preventing or reversing gray hair,” she says. Another herb that plays well with collagen is horsetail. “Horsetail is high in silica, which is supportive of blood vessel creation, tendons, and muscles,” Robinett explains, adding that this is a building block for the production of collagen.

These are just two of the herbs Robinett highlights in the episode. She also shares a recipe for a vegan collagen-boosting lassi, a yogurt-based drink popular in India, Pakistan, and Bangladesh. The silky beauty bev only takes a couple minutes to make and is caffeine-free, so you can sip on it anytime. Check out the episode to see how it’s done and to get more intel on how to boost your collagen the vegan way.”

This story appears originally at Well+Good, here.

VIDEO: Celery Juice CBD Lemonade | Plant Based on YouTube with Well+Good

“CBD lemonade? Watch the video for the easy recipe.

From skin-care products to food and tinctures, you can get your CBD just about any way you like. And if you pick up a CBD-infused drink on the reg, herbalist and holistic health practitioner Rachelle Robinett is here to teach you how to make your own in the latest episode of Well+Good’s YouTube series Plant Based.

In this episode Robinett is joined by Lou Sagar, the founder of The Alchemist’s Kitchen. Sagar (who’s a bit of a CBD expert) says that people use the cannabinoid compound for a variety of reasons, including stress, anxiety, menstrual pain and bloating, and muscular or joint pain. (It has a lot of potential health benefits, although of course more research is needed.)

When trying out CBD for the first time, Robinett recommends finding your own dosage by starting low and working your way up. “You want to reach the point where you feel the desired effect,” Robinett says. “If it’s the right plant for you, you’ll get there. If you don’t get the benefit then it might not be the right plant for you.”

However, if the taste of CBD oil straight is just not your thing (don’t blame you there!), Robinett has a solution for you: a celery juice/lemonade hybrid infused with CBD perfect for unwinding in this summer heat. For the recipe, watch the full video above.

Catch up on Plant-Based with this episode on medicinal mushrooms, and this episode on making your own floral-infused water.

This story appears originally at Well+Good, here.

VIDEO: Medicinal Mushroom Salad Dressing | Plant Based on YouTube with Well+Good

Sorry, mushroom coffee, but this salad dressing makes eating medicinal mushrooms way tastier. Watch the video.

When we think mushrooms, we think of the delicious ones that we love on pizzas and in stir fries…and the psychedelic ones that just got decriminalized in Denver. But fun fact: There are over 270 varieties of medicinal mushrooms, and, as herbalist and holistic health practitioner Rachelle Robinett explains in the latest episode of Plant Based, they’re great for immunity and gut health.

“Medicinal mushrooms are immunomodulators, so that means that they help our immune system to function at an appropriate level,” Robinett says—basically, they can help balance your immune system to potentially prevent it from over- or under-reacting. This is achieved thanks in part to compounds called beta-glucans, which are in the cell walls of many medicinal mushrooms. “When we eat [beta-glucan], it travels into our lower intestine and binds to a certain receptor,” she says. There, the beta-glucans tell our immune system to activiate itself with the “appropriate tools,” Robinett says, like T cells, to stay healthy.

She adds that medicinal mushrooms are also fantastic prebiotics—meaning that they’re rich in the starches and fiber that gut bacteria feed on in order to thrive.

The downside of medicinal mushrooms…they don’t taste very good, Robinett says. “It can be really tough to eat medicinal mushrooms in large quantities,” she admits. “So having it in a liquid extract like a tincture or in a powdered form can be awesome.” Her go-to way to eat medicinal mushrooms: working it into a salad dressing. “It’s super super simple to make,” Robinett says, “and such an easy way to have an even more functional, medicinal lunch.”

But where is this recipe, you ask? Well, you’ll have to watch the full video above for the deets.

For more of Robinett’s recipes and herbal intel, be sure to watch the Plant Based episodes that explore making your own floral-infused water and the benefits of mucuna pruriens.