Teas were traditionally used as medicines, and later came their consumption for pure enjoyment reasons. Drinking Tea is a very pleasant and easy way to nurture and nourish the body.
You can mix and match herbs and spices you probably already have in your kitchen(or should have) to make some really nice blends. Creating your own combinations of flavour and remedy is pure magic. The key is to use your intuition and listen to the natural intelligence of your body. Herbs and spices are full of vitamins, minerals, enzymes and flavanoids that support many functions of the body.
Fall Flavours: Cinnamon quills, cardamom pods, ginger root, marshmallow root, slippery elm bark, sage, thyme, rosemary, fennel seed, lemon myrtle, and cayenne. Pretty much all of these are high in antioxidants, from there the healing properties change, some for their warming action, others from their drying properties, and others for their ability to harmonise.
You can usually purchase good ORGANIC herbs and spices fresh from Farmers Markets, at Natural Food Stores or online. Better yet, learn to forage, or wildcraft you local varieties close to home. As a remedy, a liberal amount of the herbs, roots and spices should be used, and it can be consumed liberally throughout the day and evening.
1 Thumb slized piece of ginger
1 tsp marshmallow root
1 tsp sage
1 tsp thyme
1 tsp mint
1 tsp lemon myrtle leaf
*option pinch of cayenne
1. In a pot, bring 2l water to boil,
2. Add ginger root and marshmellow root and boil for 5 minutes,
3. Turn heat off, add the rest of the herbs,
4. Cover with a lid or move to a tea pot and allow to steep for 10 minutes before serving.
Drink 1 litre daily for preventative or curative properties to be most effective.
1 thumb sized piece of of ginger sliced thinly
2 Cinnamon Quills
5 cardamom pods(pounded with morter and pestal)
1 tsp chamomile flowers
1 tsp fennel seed
1 tsp slippery elm
1. In a pot, bring 2 litres water to boil,
2. Add ginger root, cinnamon quills, cardamom pods and cloves, boil for 5 minutes,
3. Remove from heat, add fennel, chamomile and slippery elm.
4. Cover and steep for 10 minutes.
Drink 1-2 cups after or between meals