**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 you can 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 this tea every day.
(This recipe was arrived at after many attempts to make a vegetarian version of Chicken Tikka Masala. We love the flavor, but wanted to avoid the dairy and have something a bit lighter to eat that was high in protein.)
1 3/4 cups red lentils
7 cups water
2 med onions cut into 8ths
2 Tbsp coconut oil
Put into a pot and bring up to a boil for 15-20 minutes. To this add:
28 ounces crushed tomatoes
1 stick of butter, or 8 tablespoons of ghee
1 tbsp celtic sea salt
2 tbsp Garam Masala
Mix together and puree with a hand blender. Serve over rice or quinoa. YUM!
Preheat oven to 350 degrees.
Mix together in a bowl:
2 Cups of Pamela’s Wheat and Gluten Free Baking Mix
½ cup of Lakanto or Erythritol (sugar alcohol)
1 ¼ tsp cinnamon
½ tea salt
pinch of nutmeg (optional)
In a separate bowl combine:
1/3 Cup of Palm Oil or vegetable shortening
2 tsp vanilla
½ tea lemon zest
2 cups of finely shredded zucchini
Blend both mixtures together and add ¾ cup of chopped walnuts if desired.
Put in a bread pan and bake 55-60 minutes or until golden brown. May take longer by up to 30 minutes.
(As a variation, you can substitute 1 large ripe banana and a cup of blueberries for the zucchini for a breakfast bread)