This tea elixir is inspired by my love for the Tulsi and Hibiscus plants. With limitless distractions everyday, taking time to release thoughts, distractions and devices, is important to me. Tulsi and hibiscus support the connection to clarity of mind, heart and higher self. (Frawley, pg. 106 & 121)
I love enjoying this beverage year-round and find myself returning to it when flowers are blooming, spring and summer months. With its combination of salt, lime, and maple syrup (Ayurvedic Gatorade) it can also support hydration and reducing heat internally on those hot days. (Frawley, Pg. 121) See recipe below…
dried hibiscus flower
My love for hibiscus flowers began in Bali, and they remind me of this special place on Earth. Growing in warm, temperate, subtropical and tropical parts of the world, like Indonesia. A genus to the hundreds of plant species that comprise the flowering mallow family. Their astringent, bitter, tastes pair divinely with the lemon or lime acidity, fragrant tulsi, and spicy ginger.
Dried Tulsi leaves
My relationship with Tulsi or Holy Basil has transpired and grown over the past year. Working with them throughout their stages of growth while planting, weeding, and harvesting their flowers and leaves last summer. Tulsi is a medicinal plant native to India and widespread across Southeast Asia. It’s closely related to culinary basil and is part of the mint family. Highly revered in India and perhaps the most sacred plant next to the Lotus, and in Ayurveda for its medicinal properties. (Frawley, Pg 106)
Ginger weighed and peeled, and unpeeled in water
First, I begin with an Ayurveda practice before cooking that I love, helping to keep past, present, or future worries and thoughts from being cooked in or stirred into the food. To ground me into the moment before gathering the ingredients. I close my eyes and take a few deep belly breaths.
Hibiscus and tulsi steeping
Steep hibiscus and tulsi for at least 10 minutes. Then, strain into heat resistant vessel. Add ginger, blend and strain again. Stir/blend in maple syrup and lemon or lime juice before enjoying.
Recipe
Makes 32oz - two 16oz / four 8oz servings
Prep : 10 min
Total :10 min hot / 70min chilled
Release
Tulsi Hibiscus Gingerade
1 TBS Organic dried Hibiscus flowers
0.75 oz lime juice / 1/2 lime
3 TBS Maple Syrup
Pinch of Natural Sea Salt
1 TBS Organic dried Tulsi
0.07 oz / 1/4 in. Ginger, peeled
Directions
Boil 32 oz of water.
Steep hibiscus and tulsi leaves for at least 10 minutes.
Strain through fine metal strainer. Pour into deep heat resistant vessel / blender. Add ginger, blend with immersion blender or in blender for at least 30 seconds. Now, add salt and maple syrup. Blend again, taste and add more maple syrup here if needed. Finally, add lime juice and strain once more through fine metal strainer.
Pour into your favorite mug and enjoy! If enjoying chilled, refrigerate for at least one hour or until tea is cold.
Reference:
Frawley, David, and Vasant Lad. The Yoga of Herbs: an Ayurvedic Guide to Herbal Medicine. Motilal Banarsidass, 2016.
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