“Cloves take away pain, cardamom aids digestion, cinnamon is good for the bones, black pepper stimulates the digestive process, and ginger is an Ayurvedic panacea, giving strength and energy. And the synergistic effect of all the herbs is more than the sum of its parts”

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The Yogi Tea Recipe – Yield 2 Quarts
Yogi Tea comprises a specific combination of spices. Health-promoting, delicious, soothing, and great coffee substitute. Yogi Tea is easy to make from scratch. We like to make a big pot-full (without adding milk), store in the refrigerator. 

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In the science of Ayurveda 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; Ginger root: for colds, flu, physical weakness, digestions, increased potency. The milk helps in the easy assimilation of the spices and coats the stomach lining to avoid irritation there. If you wish you can add a  pinch of black tea which gives just a touch of “pick up”

These spices can be purchased at most health food stores or an Indian grocery store.

2 Quarts of Water (1.89 liters paani)
15 whole cloves (Long)
20 green cardamom pods (Elaichi)
20 black peppercorns (Kala Mirch)
3 Sticks cinnamon (Dal chini)
8 slices of gingerroot (Adarakh)
1/2 tea spoon black tea (Chai patti) - optional
3 cups of milk (Dood) - I use Almond Milk

Bring water to boil in a 3-4 quart pot. Add cloves and boil for 1 minute. Add cardamom pods (to better release flavor, crush or split pods), peppercorns, 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 (or else it will boil over). Add sweetener  - I use honey to taste…and enjoy!

 

Golden Milk

Golden Milk is especially beneficial for stiff joints and provides a source of lubrication for the entire system. It includes both essential oils and turmeric, both vital ingredients to help women keep their flexibility and vitality.
Ingredients:

1/8 teaspoon turmeric 
1/2 cup water 
8 ounces milk 
1 tablespoon raw almond oil 
Honey to taste
1 cardamom pod (optional)

Cooking Instructions:

Simmer turmeric in water until it forms a nice paste. Suggested cooking time is 8 minutes, you can add more water as necessary. Meanwhile, bring milk to a boil with the almond oil. As soon as it boils, remove from heat. Combine the two mixtures. Add honey to taste. The cardamom may be cooked with the turmeric for added flavor.

Note that you can prepare larger quantities of paste as it keeps in the refrigerator for up to 40 days. The general ratio of turmeric to water is 1 part turmeric to 4 parts water.

 

Golden Milk is especially beneficial for stiff joints and provides a source of lubrication for the entire system. It includes both essential oils and turmeric, both vital ingredients to help women keep their flexibility and vitality.
Ingredients:

1/8 teaspoon turmeric 
1/2 cup water 
8 ounces milk 
2 tablespoons raw almond oil 
Honey to taste
1 cardamom pod (optional)

Cooking Instructions:

Simmer turmeric in water until it forms a nice paste. Suggested cooking time is 8 minutes, you can add more water as necessary. Meanwhile, bring milk to a boil with the almond oil. As soon as it boils, remove from heat. Combine the two mixtures using a blender if desired. Add honey to taste. The cardamom may be cooked with the turmeric for added flavor.

Note that you can prepare larger quantities of paste as it keeps in the refrigerator for up to 40 days. The general ratio of turmeric to water is 1 part turmeric to 4 parts water.

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Ghee

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Ghee is butter that has been processed to remove the milk solids. It’s basically butter oil.  A staple of Indian cuisine, this specially prepared clarified butter is traditionally made by slowly simmering butter until the water evaporates and the milk solids gently brown. The butter clarification process yields a richly flavored butter oil with nutty and toffee flavors.

Use a heavy-bottomed pan, dutch oven, or stainless steel skillet so that the milk solids do not rapidly burn. It’s best to cut the butter into smaller pieces so it melts evenly and the solids brown consistently. Apply medium heat to melt the butter, then reduce to medium-low to simmer.  

Once the butter has completely melted, it will bubble and begin to separate. As the butter simmers, some of the milk proteins rise and sit on the surface as it separates from the fat and water.

Use a spoon to skim the white solids on the surface and discard. This process takes time for the butter oil to turn clear, so continually remove the solids. At this point clarified butter is made. The remaining steps will give ghee a toasted nutty flavor.  Once most of the milk solids have been removed from the surface of the butter, there will be some white solids lingering on the bottom. Leave those so that they can be additionally heated and deepen in color through the Maillard browning reaction, creating butterscotch-like flavors.  

Continue to simmer the butter over medium-low heat. Make sure not to take your eyes off the butter. It will quickly begin to change a golden color with amber brown solids formed at the bottom of the pan. When you see this change and smell toffee flavors, it’s time to turn off the heat and remove the pan from the stove.  

Allow the ghee to cool slightly for about 3 to 5 minutes. Line a fine-mesh strainer with at least a triple layer of cheesecloth. Place the lined strainer over a heatproof container like a glass measuring cup. Carefully pour the butter oil through the sieve, the browned solids should get collected on the cheesecloth.

Done!

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