Open Ayurveda

The “last dog days of summer” have their own steamy, sultry character. With the high temperatures we had over the weekend, it is hard to believe that fall is already knocking at the door.

Though the Qi Node has already switched over to fall energy, the hot weather just won’t quit. This means we need to continue to protect ourselves from the heat, but without getting our vata upset with a strong cold input.

Here is a simple tea we like to drink in the warm months to help cool and relax the Liver, harmonize digestion and decrease stress. It is great for students and workaholics or those who have a tendency to over-focus and may experience headaches, eye strain, tension or pain. It is especially helpful for insomnia and anxiety.

The herbs in this tea are sweet to neutral, safe and nourishing to Liver, Spleen and Heart. (Stomach and Lung, too, but I digress). My kid even likes it. He begs to eat the red dates right out of the jar. Truly, the sheer beauty of the ingredients as you watch them swirl and brew in the water will soothe your pitta before you even bring it to your lips!

Stay Cool Tea

Chrysanthemum Flowers (Ju Hua), a big handful
Longan Fruit (Long Yan Rou), a small handful
Red Dates (Da Zao), a small handful
Lycium Berries (Gou Qi Zi), a heaping spoonful
Fennel Seed, a spoonful

Soak or at least rinse herbs in fresh water. Longan, Red Dates and Lycium can be soaked for 4 hours or overnight. If organic, the flowers and fennel seeds do not need to be soaked. If not organic, at least soak the chrysanthemum for 10 minutes in fresh, cool water.

Place herbs in a large jar or other vessel. Pour hot water over them and allow to steep. Drink warm, even on a hot day.

Ingredients can be easily procured from your local Chinese herbalist’s shop or Asian food store. Use organic or responsibly grown sources when possible.

Tags: Ayurveda, Chinese Medicine, Cooking, Herbs, Recipes