Immune Tea

{Immunity, Cleanse & Relief}

In this tea formula, the roles could be assigned as follows. Turmeric as the leader is an excellent antibiotic. It could be used in larger amounts or as the fresh rhizome (1 – 2 inches) as well tolerated. Astragalus as the complement acts as a potent immune tonic used to prevent cold, flus, and bacterial or viral infections.  The digestives and detoxers are the ever-able cumin, coriander, fennel, and fenugreek. While both cinnamon and cardamom can also be used to support digestion and detoxification, here they play the roles of mild rejuvenatives. They are also included for their pleasant flavour. While ginger offers excellent support of digestive fire as well, and has generous antioxidants, and cleansing action, here it acts as a rasayana, rejuvenative.

In some ways this recipe is unusual or not typical of classic formulation in its amounts and proportions. Most often the leader herb will be the spice that is used in the largest amounts. Generally the digestive spices will be given in smaller amounts. Yet here, the roles are reversed, it is the digestive herbs that make up the bulk of this formula. Why? In Ayurveda the digestive tract is the gateway for health and disease. After the holidays, with their abundant supplies of food (if we are fortunate), the gut needs some rest and clearing. This formula gently offers that. It helps re-establish harmony within the digestive organs, clearing wastes that may have accumulated with our excesses. This keeps the wastes, ama, from moving deeper into the body or blocking the channels. It is easier then to resist infection.

In a nut shell –

Benefits:

Turmeric is an anti-inflammatory, which really helps when you’re sick because your body is inflamed. Ginger is not only good at soothing your gut, which in turn boosts your immunity, but it also does wonders to clean you lymphatic system. That’s our bodies network of organs and tissues that cleanse toxins and waste.

Directions:

Bring water to a boil in a stainless steel saucepan. Remove from heat and add herbs. Cover and let steep for 10 minutes or more. Strain, squeezing the tea out of herbs well. Sweeten with a little jaggery or raw honey (do not heat honey above 40 degC. Good hot or cool.

Ingredients:

Ginger, cloves, cinnamon, cardamom, turmeric, cayenne pepper, fennel, black pepper, Peppermint, Tulsi, Anise, Licorice, Fenugreek