Today is a meditation in the kitchen. A settling into the routine of the kitchen. A reconnection with the flow and mindfulness of the kitchen.
If you allow it, your food will speak to you, saying give me this, give me that. Sort this out. Use me, use me. Don’t use me, use them. Let me ripen more fully.
Mindfulness, or awareness, gives us the ability to connect with our food, and to remember the work of every body and every thing that has gone into producing this wonderful item, this wonderful dish. The worms. The microbes. The soil. The sun. The rain. The cold. The warmth. The moon. The workers. The traders. The sellers. The pots and pan makers. The gas and electricity suppliers. The water suppliers. The knowledge held and freely given by my providers. The bloggers that bring me into their homes and constantly teach me and inspire me. Jai to all of you.
I reintroduced myself to my cardamom bush today. Poor thing, it has been neglected for a while, what with water restrictions and my too much busy-ness. But cardamom, under adversity, keeps on thriving. Yes, it gets a little brown around the edges. A bit droopy. Rather pot bound. But through it all comes the green shoots, the new leaves, the determination to do what it needs to do – produce cardamom leaves. It was glad to see me as I pulled the pot out into an area that gets the rain and promised to tidy it up, even re-pot it over the next week or so.
Cardamom leaves make a wonderful addition to tea. Sort of laurel-like in taste, I love a ginger and cardamom leaf cup of tea. It also adds wonderful flavours to soups, sauces and curries. But it is a tough old leaf, needing to be removed before serving. I have in the past chopped it very very finely and added it to dishes, even fruit salads. It is a great addition, but a lot of work to go through to get it suitable for eating. I think it likes to flavour and does not like to be eaten. It is in flavouring that it does its best work.
As I settle into this new relationship with my kitchen and the food there-in, the cycles of the food preparation, the joy of it all, I remembered all of the teas in my cupboard. Sorting them out, I realised I just have to cut down on my coffee intake and increase my tea intake! Makes a lot of sense financially as good coffee is expensive, but also I have been drinking WAY too much coffee over the past months. It will be good to give the body a rest.
Like coffee, teas can be made quickly, without any thought, or can be mindfully made and sweetly enjoyed. Today I bring for you Yogi Tea.
Add the Yogi Tea to your list of meditative things to do in your kitchen. Like grinding spices. Stirring risotto. Chopping huge bunches of herbs. Whipping cream by hand. Making ghee. Watching yoghurt drain.
Yogi Chai (Tea)
Source : given to me by Amberjee many years ago
Cuisine: Indian style
Prep time: 5 mins
Cooking time: 15 mins
Serves: many cups
2 Dstspns cloves
2 Dstspns black pepper (whole)
2 Dstspns licorice root (whole)
4 Dstspns cardamom pods (whole) or use cardamom leaves i f you have them
3 cinnamon sticks
6 – 8 slices fresh ginger root
1 black tea bag (optional)
A Dstspn is a dessertspoon, a UK measure of 10 ml or 2 – 2.5 teaspoons.
Boil the above in 4 – 5 cups of water for 10 – 15 minutes.
Turn off the heat and add one tea bag if using. Allow to draw for 2 minutes and remove the tea bag.
Pour out 2/3 cup through a strainer. Add organic honey to taste if desired and 1/3 cup of milk or soy milk. Enjoy.
The same batch of spices can be used for 1 week. Add more ginger root on the fourth day. When reheating the spices, bring them to the boil and simmer for 3 – 5 minutes. Don’t add any additional black tea after the initial making of the batch.
You can add 1 tspn of ginger powder to the batch for a stronger ginger Yogi Tea. Or use more fresh ginger and black pepper.
This is a very cleansing tea. DO NOT DRINK MORE THAN 2 CUPS PER DAY. The ideal time is in the morning after yoga, and in the evening after work. Allow 45 minutes before eating.
Enjoy the feeling of this drink on a hot summers night. You can drink it cold with some apricot juice! It is also beautiful added to porridge.
[UPDATE]: Recently I have begun to grind the spices to a powder. I add about a dessertspoon to milk as I heat it, with a touch of ghee and some jaggery/sugar. Delicious.
Finally, to clarify some discussion about measures, this information is from wikipedia.
|Teaspoon||5 ml||5 ml||4.93 ml||5 ml|
|Tablespoon||20 ml||15 ml||14.79 ml||15 ml|
|Cup||250 ml||285 ml||236.59 ml||240 ml|
The Holiday Series
- Mint Paneer: A recipe
- Srikand: A recipe
- Creme Fraiche: How to make
- Thick Thick Yogurt (Yogurt Cheese): How to make
- Yogi Tea: A recipe
- Roasted Rosemary Pears: A Recipe
- Pomodori Gratinati (Baked Tomatoes with Cheese): A recipe
- Ginger Garlic Lentil Soup: A recipe
- Oven Baked Chickpeas: A recipe
The Tea and Other Liquids Series
- Albino (White) Teas
- Drinking herbs and juices
- Fresh Pink Strawberry Frappe
- Gin, Tonic and Chilli
- The Making of Herbal Teas
- The 4 C’s Golden Spiced Tea
- Travel Thursday #10: The Pursuit of Coffee in London
- Travel Thursday #11: The Best Coffee in the World. India.