I am sure you have felt a shift in the air here in Melbourne. The winds have picked up as we move to warmer weather and Spring starts to bloom.
The earthy, heaviness of winter is slowly but surely lifting. Just like snow melts as the warmth of the sun returns, the liquid in our bodies begins to rise and increase leading to symptoms like hay fever, colds and congestion. Ayurveda recommends implementing more bitter, pungent and, astringent foods and herbs in our diets to counteract the heaviness and ease any congestion.
The below Ayurvedic chai recipe is a beautiful one to sip on as we transition this Spring It has a few warming additions to counteract kapha (heaviness, dampness, coldness) and it is also caffeine free.
1/2 piece fresh ginger
4 cardamom pods
1 cinnamon stick
1/4 teaspoon black pepper
1.5 cups water
1 cup milk (Can use a non dairy option).
Method - add water and ginger to pot and heat. Grind the spices and also add to the pot. Bring to he boil, add milk, and simmer for a minute. Strain and serve. Add optional sweetener (allow to cool first if using honey).
Chai is full of anti-intoxidants and medicinal benefits to keep you healthy and boost your immunity. Enjoy!