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Warming Wintertime Teas
SPICED PAPAYA TEA
A tasty, unusual tea
blend that's rich in antioxidants. In a jar, blend together 3 parts of chopped,
dried papaya, 1/2 part
slippery elm (Ulmus rubra), 1/2 part
coriander seed (Coriandrum sativum), 1/4 part
crushed
cinnamon bark (Cinnamomum verum), 1/4
part cumin seed (Cuminum cyminum), and 1/4 part
ground
turmeric root (Curcuma longa).
To make tea, crush
a small amount of the blend to a fine powder (mortar
& pestle available) and use 1 teaspoon of herbs per cup of boiling water.
Steep for about 15 minutes,
strain, and drink.
Source: Crocker, Pat, and Susan Eagles. The Juicing Bible.
Toronto: Robert Rose, 2000.
CARDAMOM CHAI
Cardamom (Elettaria cardamomum) is an important
ingredient of the digestion-improving spiced Indian drink chai. Try a warm cup
after dinner. To make, pour 4 cups of water into a saucepan and add 1 teaspoon
cardamom, 1 teaspoon fresh or
dried ginger (Zingiber officinale), 1/2 teaspoon
licorice root (Glycyrrhiza glabra), 1 teaspoon
orange peel, l/2 teaspoon
coriander seed, and 1/2 teaspoon
black pepper. Simmer, covered, for 15
minutes. Remove from heat and steep for another 15 minutes, then add 1
teaspoon of
black tea and steep for 3
more minutes.
Strain the tea
and add milk and
honey to taste.
Source: Hobbs, Christopher.
Herbal Remedies for Dummies. Foster City, California: IDG
Books Worldwide,
1998.
I BELIEVE I'LL HAVE
ANOTHER COOKIE TEA
Herbalist Brigitte Mars
formulated this tea, which contains warm and spicy herbs to enhance digestion.
To make the blend (54 servings), combine 1/4 cup coarsely crushed
cinnamon sticks, 1/4 cup chopped, dried
dried ginger root, 1/4 cup
fennel seed (Foeniculum gare), 1/4 cup
cardamom seed, and 1/8 cup
peppermint leaves (Mentha xpiperita).
Mix in a glass container and store for up to a year. To make 1 cup of tea,
combine 1 1/2 teaspoon of the blend and 1 1/2 cups of water, steep for 15
minutes, then
strain and
enjoy.
Source: Clotfelter, Susan.
The Herb Tea Book.
Loveland, Colorado: Interweave Press,
1998.
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