Basil & Chrysanthemum Tea for Headache and Stress

Basil & Chrysanthemum Tea for Headache and Stress

When stress rises and brings on a headache, these three soothing herbs work together to calm the nervous system and relieve pain and tension in the head.

Common kitchen basil is not only delicious in pasta and salad, but also makes a wonderful ingredient in herbal teas. It has a calming effect on the nervous and digestive systems. It is used to ease irritability, anxiety, and depression.

Chrysanthemum, or Ju Hua, is a common ingredient in Chinese herbal medicine. It is often used for stress, a pattern we call Liver Qi Stagnation, and to treat headaches, allergies, and eye irritation, especially those that worsen under stress.

Melissa, or lemon balm, is an herb that grows voraciously in the midwest. It has a lemony perfume scent that makes it a prized tea and essential oil. Like basil, melissa is a wonderful herb for calming an overactive nervous system and helping to cope with stress.

Lemon Balm

Ingredients

  • 2 teaspoons dried basil
  • 1 teaspoon dried chrysanthemum flowers (also called Ju Hua)
  • 2 teaspoons dried melissa (also known as lemon balm)

Directions

  • Combine all three herbs in a quart-sized mason jar or pitcher.
  • Fill the jar with boiling water (4 cups or 1 quart).
  • Let the herbs steep for 30 minutes before straining.
  • Drink 1 cup of the herbal infusion at a time. Drink at room temperature or gently warm as preferred.

 

Basil for Tea

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Homemade Chai Tea Recipe

Homemade Chai Tea Recipe

I had my first taste of real, homemade chai while working at an Indian restaurant years and years ago. It was such a revelation after only having the boxed, overly sweetened, steamed milk concoction served by the big coffeehouse chains. This chai was totally different- just the right amount of spice, a quality that warmed the whole body, milky without being heavy. After that experience, I started making my own chai at home. It’s the perfect wintertime tea.

cinnamon sticks

It wasn’t until years later when I started learning herbal medicine that I realized what a powerful medicine chai is. Most of the spices used to make chai have medicinal properties. Fennel seed is used to promote digestion. Cloves, cinnamon, black pepper, and cardamom are warming herbs that are perfect for people who tend to feel chilly. Fresh ginger is used for warming the lungs and digestion, breaking up phlegmy conditions, and treating colds and flus.

Ingredients

  • 1 tsp fennel seed
  • ½ tsp cloves
  • ½ tsp black peppercorns
  • ½ tsp cardamom seeds
  • 2 cinnamon sticks
  • 10 slices fresh ginger
  • 4 cups water
  • 1 tbsp (or 1 teabag) of black tea leaves or tulsi tea
  • Milk or milk alternative (optional), to taste
  • Honey (optional), to taste

Directions

  • Simmer for 10 minutes, then turn off the heat and add the tea leaves or teabag
  • Strain out the spices and tea leaves
  • Add milk or milk alternative and honey to taste

ginger

Would you like to connect with me to see if I can help you with my unique and effective approach to holistic health care?

Request a free consultation and we’ll meet to discuss your case. We’ll sit down, review your health history and goals, and see if you are a good fit for our services. You will have an opportunity to ask any questions about our approach and if you feel confident that I can help, you’ll have an opportunity to learn how to move forward and work with me.

Cider-Glazed Carrot and Quinoa Salad

Cider-Glazed Carrot and Quinoa Salad

Carrots
Packed with vitamin A and beta-carotene, carrots are a great way to have fresh vegetables in your diet year round.  With winter drawing to a close, but the bounty of spring not yet upon us, thankfully the humble carrot is available fresh year round.  This recipe is written for the common carrot, but try preparing a version with the tiny and colorful spring varieties as they start to appear.

“The day is coming when a single carrot, freshly observed, will set off a revolution.”
-Paul Cezanne

In Eastern medicine, the carrot is thought to benefit the lungs, supplement energy, support good digestion, and improve liver function.  It is often used in the treatment of tumors and stones.  Carrots help balance digestion, are recommended for heartburn and chronic intestinal issues, and the vitamin A and beta-carotene found they contain is beneficial to the eyes, ears, and skin.

This slightly sweet and easy-to-prepare salad has become a staple in our home.  It makes a nice accompaniment to chicken or salmon, or becomes a lighter meal on its own or paired with a dollop of hummus.  I often prepare a double, or even triple, batch to have a healthy meal ready to go when life gets really busy.

Ingredients

  • 1 cup quinoa, rinsed well*
  • Salt
  • 1/2 small red onion onion, cut into crescents
  • 4 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1/4 cup black currants
  • Freshly ground black pepper
  • 3 medium carrots (about 1/2 pound), thinly sliced on a diagonal
  • 3 Tablespoons olive oil plus more for baking sheet
  • Finely grated orange zest from 1 orange

Directions

  1. Preheat oven to 450°F. Bring quinoa and 2 cups of water to a boil in a medium saucepan. Cook in a rice cooker, or simmer until quinoa is tender, 10-15 minutes. Fluff with a fork and transfer to a large bowl; let cool.
  2. Lightly coat a large baking sheet with olive oil. Whisk 2 tablespoons of the cider vinegar and honey in a large bowl to blend; season with salt and pepper. Add carrots and onion and toss to coat. Transfer to the baking sheet and roast until tender, 15-20 minutes. Let cool.
  3. Whisk the remaining 2 tablespoons of vinegar, orange zest, and olive oil in a small bowl. Season vinaigrette with salt and pepper. 
  4. Add carrots, currants, and vinaigrette to quinoa and toss to coat. 

* For the easiest digestion and best nutritional value, I recommend soaking your quinoa overnight before cooking.  Simply combine the quinoa and water with 1 tablespoon of cider vinegar or yogurt, then cook as normal the next day.  To find out more about the why and how of soaking grains, read this.

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