YOGI TEA RECIPE
I first had this in London in the 1980's before it was marketed – as yogi tea, that is, with the same name. You can vary the proportions but this is what I make. Cooking it for longer makes it stronger, because you infuse the spices for longer!(which is how I like it)
YOGI TEA - HOMEMADE
30 cardamon pods
30 black peppercorns
5 cinnamon sticks
fresh root of ginger (a chunk or slices)
1 tspn black tea
milk and honey to taste(optional)
Bring 3litres water to boil and add the spices.
Simmer for 30 – 40min.
Remove from the heat and add the black tea
Before drinking, reheat, without boiling and add milk and honey to taste.
Strain and serve.
You can also drink it cold.
It is nice for colds with more ginger added.
Good for the blood, colon, nervous system and bones.
Good for colds, flu and physical weakness.
As I understand it, he black tea settles the effect of the spices and the milk makes it gentler on the intestines.
This is good for the joints, for lubrication and helps to break up calcium deposits.
1 tspn turmeric
16tblspn, 320ml raw almond oil
honey to taste
Boil the turmeric in water until it forms a thick paste, about eight minutes
Add a little more water if necessary
Meanwhile, bring the milk with the almond oil to the boil.
Remove from the heat and combine with the turmeric paste
Add honey to taste
The turmeric paste will keep for up to 40 days in the fridge.
days in the fridge.