Spring Tea
This tea can be enjoyed anytime of the day and is particularly beneficial during the spring season for cleansing kapha from the system. The ginger root and mint balance agni (digestive, metabolic and mental fire. Coriander and cumin support balanced digestion and a healthy urinary tract. (Tea recipe courtesy of Kaya Mindlin, Yoga Therapist & Ayurvedic Consultant)
2 cups water
1 Tbsp shredded ginger root
1 Tbsp chopped fresh mint leaves
1 tsp cumin seeds
1 tsp coriander seeds
Sweeten to taste (raw honey for kapha types, raw cane sugar or maple syrup for vata & pitta types)
In a medium saucepan, bring all the ingredients to a boil. Reduce heat and simmer for 5 minutes. Strain the tea into a mug, tea pot or thermos. Sweeten to taste (raw honey should be added after the tea has cooled to drinkable temperature). This delicious tea supports a light and energized quality on all levels.
