Making a Chai Tea for Resilience and Warmth 

These are difficult times with a global raging illness and predictions that it will get worse before it gets better. While conventional medicine is racing to find a medication and a vaccine that will work, there hasn't been any formal attention on the power of the plants and the power that we behold in ourselves to select these gifts right from our natural world for healing and comfort!

Today I started out making an herbal Chai tea and it evolved into this adaptogenic, liver tonic, immune enhancing, warmth promoting and spicy brew. (Thanks to a Vermont-based herbalist for this inspiration, Guido Mase). I intended it as a tea and not a soup! Though it looked like I was making soup! It was fun to do and, in time, I hope to experiment with different herbs and spices.

I put in one of the adaptogens (e.g. ashwaghanda, eleuthro, Rhodiola, ginsengs, licorice and Schisandra) that increase our resilience and survival. The adaptogens help us repair and heal by activating our neuroendocrine-immune systems. 

I included a liver tonic (e.g. dandelion, burdock, milk thistle) that nourish our core where we need our liver to assimilate and eliminate - everything! 

I used one of the medicinal mushrooms (e.g. Reishi, chaga, shiitake, cordyceps.) that ... it would take a book! Primarily they are immune enhancing as is deep-acting astragalus root. You could throw astragalus in, too.

I included a few of the warming spices that aid in circulation such as cinnamon, clove, coriander, anise, cardamom, ginger and warming anti-inflammatory turmeric. 

Simmer your choices in a quart of water for 30 minutes and strain. You may add coconut cream or milk and sweeten with raw local honey as needed for a true chai experience.

Recipe

2-4 tablespoons of a liver tonic root, dried or fresh chopped . You may consider adding turmeric root in addition to one of the liver tonic roots.

2-4 tablespoons of mushroom, chopped, grated or powdered e.g. chaga, shiitake, cordyceps or 4 slices e.g. Reishi

2 tablespoons fresh ginger chopped

1 tablespoon aromatic seeds e.g fennel or anise

1 teaspoon peppercorns

1 tablespoon aromatic spices e.g. cardamon, coriander clove cumin

6 cinnamon sticks

1 Quart of water

Combine everything in a large pot, cover and bring to a boil. Then simmer for about 30 minutes. Strain and add cream, coconut, cream or coconut milk with a little raw honey.

Cheers!