Staple Ayurvedic Tea

Spring has definitely arrived and I’ve been feeling the surge of activity and inspiration. Lately for me, the point of balance seems to be between holding a larger vision strong and clear while at the same time taking the necessary steps in front of me. Next week I have the honor of assisting and facilitating a week-long Pancha Karma treatment and to work along side a dear friend and colleague, Heather Anthony, the founder of Revive Ayurveda. Pancha Karma is a rejuvenation and purification process specific to each person that's geared towards deep healing from the inside out. 

In the spirit of spring and cleansing, here is a staple Ayurvedic tea recipe called CCF. Those who are familiar with this blend know that CCF stands for a coriander, cumin, and fennel. These herbs that are also used a culinary spices are combined in equal proportions. They are tridoshic, meaning they're balancing for all three doshas - vata,pitta, and kapha. This tea blend is also diuretic, which helps to clear excess kapha or water accumulation, which can be present this time of year. Sip throughout the day for overall health and digestive support for before, during, or after meals. 

~CCF TEA~
1/2 tsp. Cumin Seeds
1/2 tsp. Corridor Seeds 
1/2 tsp. Fennel Seeds

*Boil whole herbs together with 1 1/2 cup of water for about 5 minutes.
*Steep for 10 minutes or more, then strain.
*You can also make the tea with the powdered form of each herb. Mix a 1/2 teaspoon of each with a cup of hot water.

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