6 cups filtered water
1 Tbsp. grated fresh ginger (or slice if you want)
1 Tbsp. whole fennel seeds
2 tsp. whole cardamom pods
1 tsp. black tea leaves or dandelion leaves
2 tsp. coriander seeds, crushed
1 tsp. whole cloves
2 cinnamon sticks or 2 tsp. ground cinnamon
2 cups almond milk (or soy, or whole organic cow milk)
Honey,or maple syrup for sweetening
1.Using a large saucepan, bring the water to a boil over high heat. Add the ginger, fennel seeds, cardamom pods, black tea, or dandelion leaves, cloves, and cinnamon. Reduce the heat and simmer gently for 20 min.
2. Pout the mixture through a strainer set over a heatproof bowl. Leave the tea to cool for a few minutes before stirring in the milk and sweetener.
Thursday, December 10, 2009
Tuesday, November 10, 2009
Along with group and individual Ayurvedic cooking classes, we also provide tri-doshic vegetarian catering for any event! If this interests you, please message your info and we can figure out the details! Happy bodies for the holidays!!
Posted by Jodi Lee Kirtley, C.A.S. (Clinical Ayurvedic Specialist) at 10:09 AM