Adapting with Ginger: Broth n’ Ginger Tea Recipe
Herbalists in general have the same high regard for ginger, alternatively classed as herb, spice, or botanical medicine. It’s been successfully used in Chinese Traditional Medicine and Ayurvedic medicine for centuries. See David Winston and Steven Maimes, Adaptogens for Strength, Stamina and Stress Relief, and David Frawley and Vasant Lad, The Yoga of Herbs (both books reviewed on this website) and Dan Bensky and Andrew Gamble, Chinese Herbal Medicine: Materia Medica for lots of information and history of use. Countless more herbals will point out the merits of Ginger.
In herbal medicine ginger is “the works” in a root! See a recipe for Broth n’ Ginger Tea here.
Cold, flu, or the blahs got you down? Winter’s so upon us, with her ways. Take tea! Infuse it yourself—with herbal ingredients and water—you’ll soon have special brews to increase your energy and jing (Chinese Traditional Medicine’s term for your body’s native reserves).
Turmeric is featured in herbal and nutritional and trending circles because it is said to provide benefits we need. Pain relief, circulation relief, nerve pain relief, skin relief—the list is long. How do we know? Our Asian friends would love to show you how it has been used in their cuisine for hundreds of years… Carol Selvah Rajah, in her book “Heavenly Fragrance: Cooking with Aromatic Asian Herbs, Fruits, spices and Seasonings”, says that freshly grated Turmeric has the aroma of roses, and says it was used in Ayurvedic medicine before it became popular in cooking.
The golden burnish of the spice Turmeric is perfect for autumnal drinks, too. Consider the teas available in tea bags with actually quite a lot of flavor, from Pukka, Numi, and Rishi tea companies. Each offer at least one tea with Turmeric as the primary flavor or benefit.
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