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YogiTeaByYogiBhajan.com

"The purpose of life is to watch and experience living.
To enjoy living every moment of it. And to live in environments,
which are calm, quiet, slow, sophisticated, elegant. Just to be.
Whether you are naked or you have a golden robe on you,
that doesn't make any difference. The ideal purpose of
your life is that you are grateful - great and full - that
you are alive, and you enjoy it."
Yogi Bhajan

Introduced to the West in 1969 by Yogi Bhajan, Yogi Tea* is a delicious ancient Eastern recipe and remedy. Yogi Tea is health promoting, delicious and soothing and a great coffee substitute. The benefits of Yogi Tea would fill pages. In the science of yogic foods the spices used are said to have the following properties. It acts as a tonic for the entire nervous system. It reduces tiredness and helps restore mental balance. Yogi Tea is a remedy and preventative measure for colds, flu and sinus problems. The peppercorns are a blood purifier, cardamom is for the digestive system, cloves are for the nervous system, cinnamon is for the bones, ginger is an aid in strengthening the nervous system, as well as energizing the entire person, and the black tea acts as a catalyst for the other ingredients. Milk aids in the assimilation of the spices and helps avoid irritation of the stomach and colon. And the mucous-producing qualities of milk are greatly reduced by boiling the milk. Most folks love the aroma and taste of Yogi Tea. Also see Golden Milk and Almond Milk.

Brewing

Black pepper: blood purifier
Cardamom pods: digestive aid
Cloves: beneficial to the nervous system
Cinnamon: strengthens the bones
Ginger root: healing for colds and flu, increases energy

The milk in the tea helps in the easy assimilation of spices. A homeopathic dose of black tea acts as an alloy for all the ingredients, creating just the right chemical balance. While it was not a part of the original recipe, the use of soy milk is a variation that Yogi Bhajan permitted.

INGREDIENTS FOR EACH CUP:
10 ounces of water (about 1-1/3 cups)
3 whole cloves - cloves support the nervous system
4 whole green cardamom pods, cracked - cardamom works as a digestive aid
4 whole black peppercorns - peppercorns purify the blood
½ stick cinnamon - cinnamon strengthens the bones and immune system
1 to 2 slices fresh ginger root - ginger increases energy, boosts the immune system
¼ teaspoon or 1 small bag of black tea
½ cup milk - milk helps assimilate the spices


COOKING INSTRUCTIONS:
Bring water to a boil and add spices. Cover and boil 15 to 20 minutes, then add black tea. Let sit for a few minutes, then add the milk and return to a boil. Don’t let it boil over. When it reaches a boil, remove immediately from heat, strain, and sweeten with maple syrup or honey, if desired. Save the drained spices and use them to make a second batch with slightly less water. For a special treat, add just a touch of vanilla extract. Drink plain, cold Yogi Tea first thing in the morning as a powerful tonic. See the dangers of using Aspartame as a sugar substitute.

NOTES: a) Without milk this brew is not really considered Yogi Tea, b) The milk aids assimilation and digestion, c) Herb tea may not be substituted for the black tea. In this combination and with the small amount of black tea it has a balanced chemical action on the system.

 


1 GALLON YOGI TEA RECIPE
From KundaliniYogaBootCamp.com

INGREDIENTS FOR EACH GALLON:
1 gallon water
30 cloves
30 whole green cardamon pods
30 whole black peppercorns
1 large finger fresh ginger, thinly sliced
5 sticks cinnamon
1 teabag, black tea*

Add Milk** and Honey (optional) to taste ONLY after the cooking process. Do not cook honey.
Bring water to boil.
Add all spices except black tea bag. Boil 30-45 min. Longer is stronger.
Finally, add black tea bag and boil another 5 minutes.
If adding milk and honey, do so after adding the tea bag and letting it steep -- OR BETTER add milk and honey to individual cup or a small batch. That way you can store the raw tea in the fridge and prepare with milk and honey as you go.
If you go cup by cup, you can leave the raw tea on the stove on the lowest flame to enjoy all day.

*The black tea is added last because it amalgamates the spices and sort of seals them. Also the tannins help assimilate the spices into the body.

**Milk helps to ease the shock of the spiciness on the stomach and intestines so drink with milk if you’re sensitive.

NOTE: For a stronger tea let the spices sit and sink to the bottom. If the tea gets really strong you can cut it with milk or reconstitute with a little water.

When Yogi Bhajan was a military commander in India there was an epidemic among the troops. He ordered all of his men to fill their canteens with Yogi Tea and drink nothing else, not even water. His battalion was the only unit that didn’t get sick! Yogi tea purifies the blood, lungs and circulatory system. It cleans the liver and has many more unseen benefits. It’s good to drink Yogi Tea every day. See How To Make Yogi Tea Video.

More About The Ingredients

Ginger is considered to be the universal medicine in Ayurveda. Ginger is one of the best herbs for nausea and vomiting. It aids digestion and assimilation generally, relieves cold spasms and cramps, and supports menstruation.

Ginger is particularly synergistic with onions and garlic, the combination of the three being called 'Trinity Roots' in Ayurvedic dietary therapy.

Whether consumed as a food, or as a potent medicine, ginger acts in diabetics both by stimulating pancreas cells and by lowering lipids (cholesterol and triglycerides) in the blood.

Ginger is considered to be one of the most important Ayurvedic medicines in the treatment of arthritis, especially osteoarthritis.

Ginger is one of the best herbs for nausea and vomiting. It aids digestion and assimilation generally, relieves cold spasms and cramps, and supports menstruation.

Herbs and spices are typically not significant sources of nutrients in the diet, but ginger has relatively high calcium and iron content.

Ginger increases peripheral circulation, so is used clinically for cold hands and feet. Being diaphoretic, ginger is a treatment for cold and flu.

Cinnamon is a very mild herb that is well tolerated by a broad variety of people. Cinnamon is a pungent, sweet and hot yang tonic. It increases general vitality, warms and energizes the body as a whole, counteracts congestion, stops diarrhea, improves digestion, relieves abdominal spasms, is anti-rheumatic and aids peripheral blood circulation.

Cinnamon enhances the flow of blood through the body, but, paradoxically, herbalists revere it for its ability to stop excessive bleeding.

Cinnamon bark excels in treating menstrual cramps. Many women have found it to be a dramatic remedy, often giving relief on the first try, after years of monthly pain.

Like dong quai, cinnamon is a warming herb, which in Chinese terms, "warms the middle and disperses cold." This property makes it a very good choice to support menstruation. Cinnamon enhances circulation to the uterus, so the warm relaxing blood flow can relieve the cramping. As you would imagine, cinnamon is often used together with dong quai for this symptom.

The person who can benefit most from cinnamon is cold, dry and frail, and often has osteoarthritis, asthma and digestive problems.

Since cinnamon is common as a culinary herb, it is necessary to be a selective shopper to get good quality. You can find medicinal quality cinnamon in your health food store, Chinese herb pharmacy, or from a top quality medicinal tea manufacturer.

According to Chinese medicine practitioners should be used with caution during pregnancy.

Cardamom is an excellent digestive enhancer. It is used in herbal medicine to treat gastralgia, enuresis (involuntary urination), spermatorrhea, phlegm, indigestion and flatulence. This herb is particularly appropriate for use in lung related formulas.

It aids the spleen, the stomach and lungs.

Cloves promote circulation in the lungs and the stomach. They treat cough, and enhance digestion.

Herbalists use cloves to aid the lymph system. The volatile oil is a powerful analgesic. Clove is known to lower triglycerides and blood sugar.

Black Pepper is known only as a humble condiment in most of the Western world, but in Asia, it is considered to be the foremost detoxifier and anti-aging herb. Black pepper is a warming remedy.

This herb increases circulation, and lowers blood pressure and contains compounds that prevent osteoporosis.

Black pepper has been long used as a detoxifier. Piperine, a major active ingredient, also aids the liver.

Black pepper reduces free radicals. It is antioxidant, and prevents the depletion of glutathione. It also prevents the destruction of other antioxidants, such as vitamin A.

Pepper is used for treating sinus congestion. Its warming nature balances cold herbs in formulas. Boil 10 peppercorns in milk, strain, and drink. --

 

Golden Milk

This delicious hot drink is very good for the spine. It lubricates all the joints and helps to break up calcium deposits.

1 cup unsweetened nut milk
1 Tbsp coconut oil (or ghee)
1 tsp turmeric
1/2 tsp cinnamon
1/4 tsp dried ginger
1 dropper's worth Stevia (Or add honey or maple syrup to taste.)

Heat, blend and enjoy.

*Adding in some fresh pepper will help to increase the bioavailability of curcumin - active component found in turmeric. This hot drink is excellent for frayed nerves. Think being easily startled, sensitive to noise, anxiety or depression.

  

Notes: Boil a quantity of turmeric in water for about 8 minutes until it forms a thick paste for storing in refrigerator for up to 40 days, if desired. If too much water boils away, add a little more water. Meanwhile, bring your nut milk to a boil with the coconut oil. As soon as it boils, remove from heat. Combine the two mixtures and add a dropper's worth of Stevia, or add honey or maple syrup to taste.

As a change of pace, whiz golden milk in the blender until frothy and serve with a sprinkle of cinnamon. Also see The Power of Oregano.

See more about Turmeric and its fantastic health properties here.

Get Turmeric capsules here.

Turmeric Tea

INGREDIENTS:
1/3 cup raw honey
2-1/2 teaspoons dried turmeric
1 Lemon
Lots of freshly ground black pepper

Work the turmeric into the honey until it forms a paste. You can keep this on hand, in a jar, for whenever you'd like a cup. For each cup of tea, place a heaping teaspoon of the turmeric paste in the bottom of a mug. Pour hot (but not boiling water) into the mug, and stir well to dissolve the turmeric paste. Add a big squeeze of juice from a lemon, and a good amount of black pepper. Enjoy!

Stir now and then as you drink so all the good stuff doesn't settle to the bottom, or top off with more hot water as you drink it. Prep time: 2 minutes - Cook time: 3 minutes. NOTE: Turmeric tends to stain anything it comes into contact with, so be careful.

 

Almond Milk

Nursing mothers can use this as a nutritional
supplement in order to enhance their breast milk.
Some use it as a supplementary milk for infants.
NOTICE: Always check with your pediatrician, first.

Recipe yields about 5 cups of almond milk.

1.5 cups whole peeled* almonds or other whole raw almonds
4 cups water
1 tsp vanilla extract - optional
1.5 tblsp maple syrup or honey - optional
dash of cinnamon - optional

Other items:
blender
metal strainer
cheesecloth

First thing, soak the almonds long enough to enable removal of the skin. Peeled almonds work best because they have the papery, slightly bitter almond skins removed. Unpeeled almonds can be used, but the milk will need to be strained more to get all the skins out. The most important point is that the almonds are raw, not toasted.


*Peeled almonds

Cover the peeled almonds with water, and soak them for at least 4 hours. This softens them and makes them much easier to blend.

Once they're soft, strain the water from the almonds, and place the soaked almonds in the blender. Add 1.5 cups of water. Use less water in the beginning of the procedure, so the mixture will become a smoother paste.

Blend the almonds in water for 1-2 minutes. Stop occasionally to move the mixture around with a spatula. Do not be alarmed when the mixture starts looking like chunky baby food.

After a few minutes, it will become a smooth puree. Add the cinnamon and maple syrup or honey. (Note: No honey for babies before they are at least one year old. Botulism can be a problem with a baby's immune system, and honey is a possible carrier. Maple syrup is preferred.)

Add the remaining 2.5 cups of water. Blend everything together for another 2-3 minutes, until it is completely smooth and frothy. Taste the milk, and adjust the vanilla, cinnamon, and-or sweetener to taste. A pinch of salt will bring out other flavors in the milk.

The almond solids in the milk tend to give it a chalky texture. For a smoother, more creamy product strain the almond milk.

Place 3 or 4 layers of cheesecloth over a metal strainer set over a bowl. Pour the almond milk through the strainer into the bowl. Use a spoon or spatula to press down on the strainer and move the solids around, to help the almond milk through the cheesecloth.

Once the milk has passed through the strainer, gather up the cheesecloth and gently squeeze it to remove excess liquid. What's left is a fine almond meal. You can discard it, or you can dry it out in a very low heat oven and use it in place of almond flour in baking recipes.

Use almond milk in place of milk for drinking, on cereal, or in baking recipes. It keeps fresh in the refrigerator for 3-4 days. You can also freeze it.

Yogurt

1 quart milk
2-3 tblsp. yogurt

Place milk in a saucepan. Heat it slowly so as not to scorch it. Just short of boiling, remove it from heat and let cool to a lukewarm temperature, about 118 degrees F. As it cools, stir it occasionally. Then add 2-3 tblsp. of already made yogurt as a 'starter' and stir gently and thoroughly. You can leave the milk in the saucepan, covered, or you can pour it into a sterilized jar with a lid. Wrap tightly in a towel to hold in the heat, and place in a warm, dark place where the temperature can be maintained for 6-7 hours. A gas oven with only the pilot light on works well. An insulated cooler, or even a cardboard carton covered with a blanket will usually do the trick. Let it sit undisturbed. The temperature must be neither too hot nor too cold, or the yogurt will not form. After 6-7 hours, you may remove it from its 'hiding place' and refrigerate. To grow a stronger yogurt culture (for more acidophilus in the yogurt), allow it to sit out at room temperature for from 3 hours to three days.

Jalapeno Milk

This is a great drink for heading off a cold or flu when you feel one coming on. But be careful! It's hot. If you've never tried it before, use only the minimum quantity of jalapeno's. One more piece of advice -- it's not quite so hot if you drink it with a straw.

2-5 fresh jalapeno chiles
8 oz. milk

Chop jalapeno's and blend with milk. --

Who is Yogi Bhajan?


Yogi Bhajan

Motto: If you cannot see God in all, you cannot see God at all.
Credo: It’s not the life that matters, it’s the courage that you bring to it.
Challenge: Don’t love me, love my teachings. Be ten times greater than me.

Yogi Bhajan (Harbhajan Singh Khalsa Yogiji) is a Kundalini Yoga Master, a spiritual teacher, and the chief religious and administrative authority for the Ministry of Sikh Dharma in the Western Hemisphere. Yogi Bhajan was given the Ministerial title of "Siri Singh Sahib" by the central governing body of the Sikh religion, the Akal Takhat, in recognition of his work in the Western world. He is an individual of remarkable insight, powerful energy and an unwavering commitment to global healing, peace, and spiritual awareness.

Yogi Bhajan is a Master of Kundalini Yoga, the Yoga of Awareness, and a dedicated and inspired teacher. Since arriving in the United States in 1969, he has dedicated himself to bringing meaning, dignity and a reconnection of Spirit into the lives of people everywhere, especially those people who have become lost and confused through the use of drugs. See YogiBhajansTeacher.com.

Ayurvedic Herbalist


Karta Purkh Singh Khalsa

Karta Purkh Singh Khalsa, D.N.C., R.H. (AHG), is one of the foremost natural healing experts in the field today and one of the foremost herbal experts. He is a coauthor of the popular book Herbal Defense (Warner Books), an accomplished author, teacher and lecturer. He has taught hundreds of classes, and has written countless articles for a wide variety of publications, including Herb Quarterly.

Karta Purkh Singh Khalsa has studied a wide spectrum of physical and mental health care therapies from all over the world and is well versed in using therapies from Western, Traditional Chinese and Ayurvedic Herbalism. He focuses especially on Ayurvedic medicine and on the therapeutic value of yoga and meditation for creating healthy lifestyle practices. He is also a Certified Dietitian-Nutritionist and can counsel clients on creating healthy diet plans that suit their body's specific needs.

Karta Purkh Singh Khalsa is available by phone for nutritional and/or herbal consultation. Clients receive a comprehensive, individualized dietary and herbal program based upon their presenting condition or goals for a healthy lifestyle. A one time consultation is available for a health assessment and recommendation for healthy lifestyle choices. Ongoing consultations are also available for those who are living with more involved health concerns or chronic conditions. Contact Karta Purkh Singh at kpkhalsa@msn.com.

  *Consultation with a health care professional should occur before applying adjustments or treatments to the body, consuming medications or nutritional supplements, and before dieting, fasting or exercising. None of these activities are herein presented as substitutes for competent medical treatment. See Disclaimer.

"It’s not the life that matters...

It’s the courage that you bring to it."

Chardee Kala

      

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