Making your own Lemon Ginger Tea is soooooooo easy!
It’s one of the simplest and healthiest things you can add into your daily morning routine, especially in spring. And, it’s great for an immune system boost as well as helping the body release accumulated toxins (ama) that often happen during the winter months.
Lemon-ginger tea warms the core, improves agni (stimulates digestion), aids in liver detoxification and fights infection. It is both grounding and revitalizing.
And the taste? LOVELY!
- In a pot or kettle add 2-3 cups of water.
- Add 1/2 to 1 inch of peeled fresh ginger root – sliced up.
- Bring water to a boil.
- After the water & ginger come to a boil, turn down heat and simmer for about 5-10 min.
- Toward the end of the simmer, add 1/4 to 1/2 of organic lemon slices.
- Strain into cup and drink!
- Add raw, local honey to taste once the tea has cooled a bit but is still warm.
The benefits of this simple tea?
- Kickstart Digestion. Lemon-ginger tea really gets the digestive juices flowing. This awakens your taste buds and really gets the ball rolling in your GI tract. More digestive juices means improved digestion, reduced heartburn, regulated appetite, reduced flatulence, reduced nausea and better nutrient absorption.
- Cleanse Your Liver. Lemon helps stimulate the liver and the secretion of bile from the gallbladder. Keeping it flowing means breaking up and preventing liver stagnation, which can lead to skin problems, blood toxicity and lowered immunity.
- Decongest. Lemon, ginger and honey help break up and expel phlegm from the respiratory system. This is useful during allergies, acute illness, sinus congestion, or chronic respiratory infection.
- Fight Infection. Lemon, ginger and honey all have potent antibacterial and antiviral properties. Drink this tea while you’re under the weather to nurture your body and fight pathogens.
- Nourish and Protect. Lemons are full of vitamin C and antioxidants which improve skin integrity, reduce healing time, enhance immunity, improve resistance to allergies and calm inflammation.
- Reduce Stress. Even the act of sipping a warm cup of lemon-ginger tea is healing. The aroma is grounding and stabilizing and the tea itself provides a calm sense of revitalization.
As we learn in Ayurveda…food is medicine to the WHOLE body…
“The healing tradition of Ayurveda teaches that health and well-being depends upon our ability to digest everything we take in from the environment. This includes not only tangible substances like food and drink, but also our experiences, emotions, and the impressions we take in via our sensory portals, namely our eyes, ears, nose, tongue, and skin.” Sheila Patal MD
Enjoy your tea!
Making ghee is super easy and you should definitely give it a go!
Use ONLY unsalted, organic butter when making your ghee.
- Cut the butter into cubes and place in the saucepan.
- Heat the butter over medium heat until completely melted. Reduce to a simmer.
- Cook for about 10-15 minutes (this will vary based on how hot your stove is). During this time, the butter will go through several stages. It will foam, then bubble, then seem to almost stop bubbling and then foam again. When the second foam occurs, the ghee is done. At this point, the melted butter should be bright gold in color and there should be reddish brown pieces of milk solids at the bottom of the pan.
- Let cool slightly for 2-3 minutes and then slowly pour through the wire mesh strainer lined with several layers of cheesecloth. The small bits of milk protein are usually discarded, though a friend told me that her grandmother used to mix those with flour (or almond flour) and a small amount of honey to make a flavorful fudge-like treat.
- Ghee will last up to a month at room temperature or even longer in the fridge.
Let’s get right to it. This recipe is a staple in any Ayurvedic Cleanse/Detox.
You’ll use the spice mix that is appropriate for the dosha you are pacifying as recommended by your Ayurveda Wellness Counselor.
In the spring, generally, it’s Kapha that we are pacifying to release the winter excess and accumulated Ama (toxins) so the spices listed below are Kapha pacifying.
Kapha Pacifying Kitchari Recipe
This kitchari recipe is tridoshic, but particularly good for Kapha types because of the warming and pungent qualities of the spices.
- 1 Cup Basmati Rice
- 1 Cup Split Yellow Mung Dal (yellow or red lentils)
- 6 Cups Water
- 1/4 Teaspoon Salt
- 3 Tablespoons Ghee
- 4 Bay Leaves
- 4 Small Pieces of Cinnamon Bark or Powdered Cinnamon to taste
- 4 Whole Cloves (less to taste if you’d like)
- 4 Whole Cardamon Pods
- 1 Teaspoon Ginger Powder or Chopped Fresh Ginger
- Pick one the rice and lentils discarding any junk.
- Soak rice and lentils overnight or at a minimum for a few hours prior to preparing.
- Heat saucepan and add ghee until it melts.
- Add all spices and toast until fragrant (just a minute or two – not long!)
- Add in rice & lentils
- Add in water
- Bring to boil
- Cover and reduce heat to low and simmer until water is absorbed for about 25-30 minutes. You may need to add more water if kitchari gets too thick.
Serve kitchari three times per day during the kitchar phase of your detox/cleanse: breakfast (7-8 am), lunch (12-1 pm) and dinner (5-6:30 pm). These times are ideal, however do your best to meet them.
While fasting and cleansing we should take just enough kitchari to sustain us without overworking our digestive energies.
For breakfast and dinner, have a small bowl (one to one and a half cups). Lunch quantities should be larger (two cups) as the digestive fire (agni) is stronger during noon hours (the pitta time of the day).
Bone broth is ALWAYS a good option as a meal replacement or in between meals if you get hungry. It’s super building and nourishing and great for connective tissue, bones, joints and helps us retain our juiciness as we age.
I make mine in the crock pot using this recipe: http://nomnompaleo.com/post/3615609338/slow-cooker-beef-bone-broth You want to cook it about 12-24 hours though to really get the good stuff out of the bones.
But if you don’t have time to make your own, you can order it from the Brothery. https://www.bonebroth.com – this is the ONLY bone broth that is as good as mine.
What you buy in the box in soup isle at Whole Foods or your local healthy grocery store is gross (just fyi).
This seasoning salt recipe is AMAZINGLY fresh and delicious.
The lemon zest mixed with dried basil brightens up kitchari and can be used on steamed or roasted vegetables.
Recipe for Spring Seasoning Salts
- 1 tsp ground pink salt
- 1/4 cup dried lemon zest (you can just zest a lemon to make your own using a grater)
- 2 tsp dried basil
- 1 1/2 tsp freshly ground black pepper
- 1/4 tsp cayenne pepper
You can use this blend on anything during the spring months of the year when releasing winter accumulation is what our bodies crave.
Here’s a detox tea recipe you can add to the 11 Day Ayurvedic Cleanse!
This tea can be added into your diet, literally, any time. It’s a super detoxifying tea that’s easy to make and beneficial to cleansing the liver, kidneys & adrenals.
- Equal parts fennel, coriander, cumin seeds (1/2-1 tsp) in 4-6 cups water.
- As water heats, add spices and bring to boil.
- Then, turn the heat down to simmer for about 10 min
- Strain and keep warm in thermos to drink throughout your day.
Fennel is a remedy for IBS and other painful digestive issues. It relieves gas and indigestion and encourages the body to let go of fat. It contains phytoestrogens so it’s great for hormonal issues. Fennel is helpful in moving lymph and its a breath freshener.
Coriander enhances heat and is a remedy for intestinal disorders. It reduces inflammation and reduces joints swelling in rheumatoid arthritis.
Cumin includes a potent antioxidant, iron and fiber. It stimulates the enzymes in the body for string digestion. It also soothes mucous membranes.
This cleansing Detox juice will help rid the body of Kapha! It’s especially beneficial this time of year (Spring) and a great addition to any cleansing/deto routine.
Juice can be used during the transition days of our cleanse either morning or for afternoon pick-me-up.
- 2 pink grapefruits (or you can use oranges if grapefruit isn’t your thing)
- 1/2 to 1 inch knob of ginger (peeled)
- Dash (to taste of Cayenne pepper)
— you could also add the juice of 1/2 lemon AND drizzle with honey for a bit of sweetness.
Place grapefruit and ginger (or orange and ginger) through juicer. Sprinkle a dash of cayenne pepper to taste, squeeze in juice of 1/2 lemon if using and drizzle with honey to taste. Shake to mix and drink.
Wait a full 30 minutes before eating anything.