We've just had the Summer Solstice, the longest day of the year. This weekend Santa Barbara will host thousands for our annual Solstice Parade Weekend which is a wildly creative, fun, energetic few days. You can google it to see images from past years. Here's to glorious Summer days!
** I make this delicious drink in the evening before going to bed. In Winter it is particularly yummy & warming. In Summer it’s nourishing and that perfect little end of the day bit of sweetness that is also great for you.
1 cup milk (my preference is coconut milk or almond milk)
1 cup water
1 (3-inch) cinnamon stick
1 (1-inch) piece turmeric, unpeeled, thinly sliced, or 1/2 teaspoon dried turmeric
1 (1/2-inch) piece ginger, unpeeled, thinly sliced
½ teaspoon ground Cardamon
4 whole cloves
4 whole black peppercorns
1 tablespoon virgin coconut oil
honey or maple syrup to taste
Ground cinnamon sprinkled on top before serving
Whisk all the spices together with the coconut milk, coconut oil, peppercorns, and 1 cup water in a small saucepan; bring to a low simmer until flavors have melded, about 5-10 minutes. Strain through a fine-mesh sieve into mugs and top with a dash of cinnamon.
For more information about the extensive benefits of Turmeric (which is what gives this it’s gorgeous golden color) here’s a link:
** Forgiveness is not a pie-in-the-sky utopian ideal that means you live in peace and harmony with all who have wronged you. Not at all. What it is though, is a daily – sometimes hourly – decision to let go of fear, grief, ego, happy endings, guilt, blame, rage, closure, and self-pity. It’s a decision to all these things to be present and still find your way back to searching for the Light.
** Many years ago when I was a teenager in India, I became very sick. A doctor of Ayurveda came to see me and he prescribed various things but this recipe is one thing that I’ve continued to make ever since. At the first sign of illness a large pot goes on the stove along with all the spices and the air is infused with a wonderful aroma. At the time I didn’t have a name for it but a few years later I became involved for a time with a man by the name of Yogi Bhajan who had originally come from India & started an organization in the US called 3HO (standing for Healthy, Happy, Holy). Anyway, it was through him that I learned the American name he’d given this very old Ayurvedic tea : YOGI TEA and his organization went on to produce a whole line of assorted teas that you can still buy in many health food stores, under the name Yogi Tea. Now, on to my recipe:
Note : Drink this at the first sign of a cold.This spice formula helps stimulate your agni, or internal digestive fire, and also helps detox your system, two key elements of Ayurveda. Today, people often interchange & confuse this recipe for “chai” which is quite different. Despite the common swapping of the two terms, they DO NOT represent the same flavorful brew. Traditional chai uses less spice and more milk & sugar, while yogi tea places more emphasis on the spices in the recipe as these are what contain the healing properties. You can keep this on the stove, heating and adding a bit more water as it is depleted, for 2-3 days. And of course, drink lots of water in between the tea will help flush & clear your system.
2 quarts water
15 whole cloves
20 black peppercorns
3 sticks cinnamon
20 whole cardamom pods (split the pods first)
8 ginger slices (1/4 inch thick, no need to peel)
Milk (or almond milk) to taste
Honey to taste
OPTIONAL : ½ teaspoon organic black tea (this will help give a little energy boost)
Bring water to a boil. Add cloves and boil for one minute. Add peppercorns, cinnamon, cardamom and ginger. Cover and boil for 30 minutes (or longer).
When ready, remove from heat. Strain into your cup. Add dash of milk & honey to taste.