Spice tea for Christmas

Spicy tea during the festive feast is a great way to help digest heavy foods.

My top 5 spice teas are:

1) ginger 

2) black pepper

3) clove

4) cardamon

5) lemon

All these spices are great as a tisane or blended with Assam tea leaves making a great spice chai.

    

What's up with Tulsi? 7 reasons why you should take Tulsi.

1. Healing Power: Next to Lotus, Holy Basil or Tulsi is the most sacred plant in India. The tulsi plant has many medicinal properties.

2. Stress: Tulsi leaves are regarded as an 'adaptogen' or anti-stress agent.  It is recommended  that one should chew 7 to 10 leaves daily to prevent stress.

3. Pure : Tulsi has the quality of Sattva( purity) opening the heart and mind, bestowing the energy of love and devotion. 

4. Holy: Tulsi known as holy basil - gives the protection of the divine by clearing auras and strengthening the immune system. The stem of tulsi plants are worn as rosaries.

5: Cleansing the home: it absorbs positive ions, and energizes negative ions.

6: Coughs: Tulsi is an important constituent of many Ayurvedic cough syrups and expectorants. It helps to mobilize mucus in bronchitis and asthma.  Drinking tulsi tea relieves cold and flu. It removes excess kapha from the lungs.

7: For all you Vatas: Tulsi removes high vata from colon, improves absorption and strengthens the nerve tissue....increasing memory. 

As an Ayurvedic Teaologist my best selling tisane has been Rumi's Blend. Base notes organic tulsi and peppermint combined rose, Australian lemon myrtle and blue cornflower petal.  It's now been prescribed by Ayurvedic Practitioners as a support tea for stress, adrenal fatigue, skin disorders and overall balance. 

www.teacoup.com

Ayurveda says, pickles and chutneys are good for you!

Why pickles and chutneys are good for you.

- great way to get antioxidants in meals

- a good pickle can give you all six taste in just a spoonful.

- it aids digestion

- adds colour to your meal, brings balance to mild dishes. 

- suitable for vata, and kapha.  Pittas can enjoy occasionally as it may be too spicy and heating.

Recipe

I used about 7 carrots which I shaved with a peeler instead of chopping them up.

- heated a large pan with 3 tsp of ricebran oil, traditionally mustard oil is used.

- added black mustard seeds, cumin seeds and black whole peppercorns.

- to the whole spices I added  fresh grated ginger. When the spices started popping I added my carrots.

- allow to cook for few minutes then add pickle mix,  little more turmeric, and salt.

- cook for a few more minutes, take it off the heat, let it cool and store a glass jar.

Pickle mix contains- red chilli, fenugreek, hing, mustard, turmeric. ( mother in law's recipe) 

Benefits of Almonds in Ayurveda

When I was pregnant with my first child my grandmother told me to soak 10 raw almonds every night, peel them in the morning and eat them with my breakfast.  This would nourish my nervous system, balance my vata, strengthen my memory and make my baby healthy and intelligent. It was through my formal studies in Ayurveda did I realise how true this knowledge was. For the elders in most Asian families these rituals weren't great science, it was just simple living to maintain health and wellbeing that was passed from generation to generation. 

When consumed in moderation, up to ten nuts a day, almonds provide essential proteins and Vitamin E for the body. They are rich in magnesium, calcium, iron, phosphorus, potassium, zinc and manganese. 

What does an almond do?

Sweet almonds which possess a mild sweet taste and hot potency are the best for pacifying Vata dosha (Air-element) in the human body. As per the science of Ayurveda, almonds lubricate the skin and support all the seven dhatus (tissues), especially Shukra dhatu(reproductive tissues) and the Ojas (the overall vitality). However due to their heavy nature, one needs a strong jataara agni (digestive fire), to metabolize them. 

The best way to eat almonds.

Buy whole almonds, blanch and peel. Soaking also helps their digestibility. If eaten without soaking, they can aggravate Pitta in the blood. The best way to prepare them is to soak them overnight and peel the skin off in the morning. 

Morning Almond smoothie :  blend soaked peeled almond with dates and raisins.  Energy and nourishment in cup. Awesome for children. 

Tea Ritual - Ayurvedic way

Tea Ritual

My daily tea ritual involves:

- choosing a great loose leaf tea or tisane

- using fresh water for my base

- going through my teapot /cup collection and making a choice

- preparing the tea blend

- silently waiting till the my tea has brewed. For herbal infusions normally 4/5 minutes, black tea 3 minutes, green tea less then 3 minutes. 

- pouring my tea and consciously awaking my senses.

- lastly taking my time and sipping my tea.

For organic hand blended  Ayurvedic inspired teas and tisane visit me on www.teacoup.com

Ayurvedic Chai.

A spicy Chai tea is a great way to start day.

This recipe involves -Assam black tea leaves, cardamon,cinnomon, clove, black pepper, ginger, licorice, and a little nutmeg.  Boil one cup water, one cup milk, add chai mix and sweeten as taste preferences.

www.teacoup.com

Ghee

My mother-in-law has always made ghee for me, however yesterday I decide to have a go myself.  This recipe is from my  ayurvedic teacher . 

• Put 500grams of unsalted organic butter in a heavy pot, turn the heat to medium and heat the butter until  it is melted.

• Turn down the heat, and continue to cook. Do not cover the pot, as it is important for all the water to boil out.

• The butter will foam for a little while and then it settles down. Stir it occasionally with a stainless steel spoon.

• After 12 to 14 minutes your ghee will smell like popcorn and will turn a lovely golden colour. 
•  Whitish curds will form and separate from clear ghee.  When these curds turn a light tan colour and the boiling quietens down, your ghee is ready.  
• Take it off the heat immediately and pour it in a wide bowl for the cooling process.  The solid curd will have settled to the bottom of the bowl.
•  Decant the clear ghee into a glass jar and discard the curd left on the bottom of your bowl.

Ghee does not need refrigeration. I keep my jar in the pantry where it is dark and a little cool. It's medicinal properties will improve with age.


Glorious Ghee improves absorption, assimilation and increases digestive fire.
It nourishes ojas( subtle essence)  of all the body's tissue. It strengthens the brain and nervous system , also lubricating the connective tissues hence making you more flexible.  It pacifies pitta and vata. However people with high cholesterol or suffering from obesity should limit the use of ghee.

Difference between Chai and Ayurvedic Chai

About 10 years ago I started blending my own spices for Winter Chai
(A recipe from my Ayurvedic Teacher).

So what is the difference between Ayurvedic Chai and normal chai?.

The differences is the spices. When we boil the spices in water, it has a detoxifying and cleansing actions.

Sugar and milk provide nourishing and tissue building elements, while Assam black tea is invigorating when prepared in this way.

Ayurvedic Chai is detoxifying,rejuvenating, warming and mucus reducing.

Recipe -Winter Ayurvedic Chai

To 2 cups water

add

1/2 inch fresh grated Ginger

3 green Cardamom pods

1 Black Cardamom pod

1/2 ts Ajwain seeds

1/2 ts Cinnamon powder or 1/2 inch stick

1/4 ts Black pepper

boil for a few mins

add 2 ts raw sugar

add 1 1/2 ts Assam loose tea (not green tea)

immediately add non homogenised milk

let it boil for few mins

serve warm

Anyone For Chai?

Chai tea is a pleasurable addiction of mine. Since I blend my own chai masala I have discovered that there are 4 basic components in a masala chai.

1. Tea- Strong black tea-( Assam) so that spices do not overpower it.
2. Sweetener-  raw sugar-.This brings out the flavors of the spices.
3. Milk- Whole milk- 1/4 to 1/2 parts of milk mixed with water and heated close to boiling temperature.
4. Spice- warm spices- cardamom, ginger, cloves, peppercorn, cinnamon. You can also put nutmeg, cocoa, vanilla , saffron. However in a traditional chai cardamom is the dominant note and having ginger or black pepper gives the chai a slightly spicy flavor.

Chai is a slow food. Take time to prepare it well. Savour it. Let your mind rest while you drink it. And, of course, start with the perfect concentrate- one that is brewed with a healthy respect for tradition, purity,balance, patience and focus. (The Chai Company 2008)

Chai spice are widely used in ayurveda. The balance of spices has been shown to improve circulation, along with anti-bacterial, anti- inflammatory and digestive properties.

Traditionally brewed in big, steaming pots and served anywhere people gather, for many chai is more than a drink, it is a way of life life. Savoring a cup of chai is good for the mind , body and soul.

Love and Peace

Jajute Ayurveda

Jajute mean Mother Earth for all creations!

Hi , my name Fehreen, also known as the Ayurvedic Teaologist.  I am an Ayurvedic Lifestyle Consultant specializing in Wellness Spas, herbs and tea blending. I have been studying Ayurveda formally for more then 20 years.  I was fortunately enoungh to be born into the Indian culture where Ayurveda was a way of life, hence spending time with the women in my family and learning the rituals and recipes has been priceless.  

I am no expert, only a humble life student of this ancient holistic healing system. This blog is all about creating the awareness of Ayurveda.  It contains ayurvedic suggestions, lifestyle advice, recipes, range of my tea knowledge as well as inspiration and my love of Rumi.  

Thank you for stopping by xxx

Many Blessings 

Fehreen.