All posts by rootbranchom

Yogi Tea

  • 1 Gallon Water
  • 30 cloves
  • 30 whole green cardamon pods
  • 30 whole black peppercorns
  • 1 lg finger of fresh ginger, thinly sliced
  • 5 sticks cinnamon
  • 1 teabag, Black Tea
  • *Milk and Honey to taste (*optional)
  • 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 min. **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.
  • If adding milk & 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.

**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.

Geoff’s Red Lentil Tikka Masala

(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!

Gluten Free Zucchini Bread

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

3 eggs

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)

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