Yogi Tea
Yogi Tea comprises a specific combination of spices, milk and black tea. Health-promoting, delicious, soothing and a great coffee substitute. Yogi Tea is easy to make from scratch. You can make a big pot full (without the milk), store it in the refrigerator. To make a cup of tea, just fill your cup tree-fourths with tea, add milk and pop in the microwave for a few minutes (or heat in a saucepan).
In the science of yogic food preparation, the spices are said to have the following properties: Black pepper: blood purifier; Cardamom: digestive aid; Cloves: nervous system and generate heat in the body; Cinnamon: bones; Gingerroot: for colds, flue, physical weakness, digestion, increased potency. The milk helps in the easy assimilation of the spices and coats the stomach lining to avoid irritation there. A pinch of black tea gives just a touch of “pick up”.
- 2 quarts water
- 15 whole cloves
- 20 green cardamom pods
- 20 black peppercorns
- 3 sticks cinnamon
- 8 slices ginger root
- ½ teaspoon black tea
- 3 cups milk (dairy or non-dairy)
Bring water to a boil in a 3-4 quart pot. Add cloves and boil for 1 minute. Add cardamom pods (to better release the flavour, crush or split the pods), pepper corns, cinnamon sticks and gingerroot. Cover and boil gently for 20-30 minutes. Add black tea.
At this point you can let the tea cool, strain it and refrigerate. Or add the milk, return to boil, and immediately remove from heat. Add honey to taste.
Enjoy!
YOGI BHAJAN'S GOLDEN MILK
Turmeric is a yellow spice commonly used in Asian foods such as curries. It has many purported healing properties such as anti-inflammatory and anti-oxidant. Ayurvedic medicine use it frequently as a health treatment of inflammation, purifying the blood, and lubricating the joints.
Ingredients:
- 1/8 tsp Turmeric
- 1/4 cup water
- 8 oz organic soy mil (or other type of good quality milk or water)
- 2 tbsp almond oil
- Honey or Maple syrup to taste
Instructions:
- Place water and turmeric in saucepan and bring to boil, stirring to a paste for 8 minutes
- Place milk and almond oi in saucepan and heat just before boiling point.
- Stir thoroughly until milk becomes yellow.
- Ad honey or maple syrup to taste
- Drink warm.
Drink everyday!
WALNUT CREAM CAKE
I can't take the credit for creating this wonderfully tasty and simple to make cake...my friend Marlyse graciously shared it with me! Have fun with it and express your imagination!
The walnuts in both the crust and the topping give this cake a unique unity in flavour, even thought the textures are different.
CRUST
Combine the following ingredients, mixing well:
1 cup ground walnuts
1 cup raisins (soak them shorlty to plump them up)
1 teaspoon good quality vanilla
If the mixture is not firm enough, add psyllium husk, or ground flaxseeds or shredded coconut. Form into crust on a flat plate. A quiche plate works really well.
I have also added to this mixture a couple of pinches of freshly ground cardammon. Very tasty!
TOPPING
Blend the following ingredients well; add teaspoon of water if needed:
1/2 cup walnuts (ground)
2-3 tablesppons raw honey
Juice of 1 medium lemon (I have also used half a blood orange juice Hummm!)
Spread evenly over the crust.
Decorate with fruits, berries or other nuts.
Chill. Serves 12
Enjoy and share this wonderful raw cake!
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