Yogi Tea Recipe
3 1/2 gallon water
1/2 cup cardamom pods
1/3 cup whole cloves
1/2 lb. gingerroot, thinly sliced
15 cinnamon sticks
4 black tea bags
1 gallon milk
Bring water to boil in a 5 gallon pot. add cloves and let dance for 1-2 minutes. Add cardamom, cloves, ginger and cinnamon. cover and simmer for at least 45 minutes. Add black tea and milk. Bring to boiling point and immediately remove from heat. Allow to stand, unstrained, until almost time to serve (this will increase potency of tea and most spices will settle to the bottom). Sweeten with honey or maple syrup if desired.
Mung Beans and Rice Recipe
Makes 8 Servings
Mung beans are high in natural vegetable protein, rich in important minerals, and very easy to digest. They are an excellent staple that you can use as a healing mono diet or fall back on when you need to regain balance in your life. With the addition of basmati rice, steamed vegetables, garlic, onion, ginger, and turmeric, along with a dollop of low-fat yogurt, you have a very nutritious and filling meal.
This recipe is very good for anyone who is recovering from an illness; someone who is fatigued; and for people with digestive problems. It is also good for general cleansing-detox at the change of season. Yogi Bhajan once said that mung beans and rice with yogurt was a complete, pre-digested protein.
Ingredients:
1 cup mung beans
1 cup basmati rice
9 cups of water
6-7 cups chopped assorted vegetables (carrots, celery, zucchini, etc.)
6 tablespoons extra virgin olive oil
2 onions, chopped
1/2 teaspoon pepper
1/3 ginger root, minced
3-4 cloves garlic, minced
1 heaping teaspoon turmeric
1 heaping teaspoon cumin powder
1/4- 1/2 teaspoon crushed red chilies
1/2 teaspoon coriander powder
Seeds of 5 cardamom pods
1-2 tablespoon Sea salt
First examine the mung beans for small stones.
Remove any you find. Then wash the beans and
rinse them at least 3 times. Soaking them overnight will help them cook better.
Clean and cut the vegetables. Heat the oil in a large frying pan. Add onions, ginger, and garlic, spices and salt. Sauté over medium-high flame until brown. Add this mixture to the pot with beans and water.
Add all ingredients BUT RICE and let boil over medium-high flame. When the beans have boiled into a gravy looking liquid, about 60 to 90 minutes, add rice, lower heat to simmer , and let cook for another 20 minutes.
This dish is easy to digested, and is excellent for the sick, the elderly, and young children, but in those cases make it less spicy.
