Four Tea Recipes for Fall and Winter

Delightful Tea for the Season!

Take care of your digestive fire during the holidays with one or more of these yummy teas...for sipping throughout the day.

Cumin, Fennel and Coriander Tea (adapted from Yoga Journal Fall Detox, circa 2011)

1 t cumin seed, 1 t fennel seed, 1 t coriander seed

2-3 green cardamom pods

(optional) 2-3 cloves, 1 cinnamon stick

In 1 quart of water, place herbs and water in a pot and bring to a boil, then simmer uncovered for 15 minutes. Remove from heat, let cool and strain. Tea lasts up to four days in refrigerator. Add honey/agave nectar and lemon as desired.

Ginger-Sage Tea (from Kripalu Cookbook: Gourmet Vegetarian Recipes, 1995)

2 T dried sage

3” fresh ginger root, peeled and grated

In 1 quart of water, place herbs and water in a pot and bring to a boil, then simmer uncovered for 15 minutes. Remove from heat, let cool and strain. Tea lasts up to four days in refrigerator. Add honey/agave nectar and lemon as desired.

Lemonade (from Master Cleanse, used at Yogaville)

1 quart water

1/3 c lemon or lime juice

1/3 c pure maple syrup

1/4 t cayenne pepper

Mix together and drink during fasting. The maple sugar provides some calories, and the small amount of cayenne pepper is good for digestion.

Yogi Tea (caffeinated, from Yogaville)

2 t cardamon pods

1 t whole cloves

¼” ginger, sliced

1 cinnamon sticks

1 black tea bag

1 c milk of choice

Bring 1 quart of water to boil. Add cloves and boil 1-2 minutes. Add cardamon, ginger & cinnamon. Cover and simmer for at least 45 minutes. Add tea bags and milk. Bring to boiling pint and immediately remove from heat. Allow to stand, un-strained until almost time to serve. Sweeten with honey.