TULSI, LEMON VERBENA, & MINT TEA
Take the leaves of any mint, a couple of sprigs of lemon verbena or lemon balm, and a long flower or a few leaves of Tulsi. Place them all in a teapot. Bring water to the boil and pour over the herbs. Allow to seep for 5 mins. Strain and serve hot, warm or cold. Sweeten if you wish with agave, sugar or honey.
This tea is also wonderful chilled in the fridge and served over ice. Perfect in the Summer heat.
The herbs can be reused – pour over more hot water and seep a little longer.
Tulsi has many medicinal properties. The leaves strengthen the stomach and help in respiratory diseases. It has strengthening effect on the kidney, reducing stress, purifying the blood, and preventing several common elements. It also makes a good medicine for headaches.
Lemon verbena has been used for centuries, if not millennia. There's is a long history of its use in traditional medicine for treating colds, fever, anxiety, indigestion, spasms, and insomnia. It is also popular as an infusion for boosting the immune system and a natural aid for weight loss.
Mint is a calming and soothing herb that has been used for thousands of years to aid with upset stomach, gas, or indigestion. Mint is thought to increase bile secretion and encourage bile flow, which helps to speed and ease digestion (and which may also support healthy cholesterol levels).
2 cloves garlic
2 T sunflower or pumpkin seeds. (pine nuts work too)
2 c. loosely packed basil leaves
~3/4 c. of quality olive oil
1 T Nutritional Yeast (secret ingredient)
1 t. salt
1/2 t. pepper
1 T of balsamic vinegar
-In a food processor, chop the garlic and seeds finely.
-Strip dandelion or basil from stems, loosely chop. Add greens to food processor and process for ~1 minute.
-With the food processor running, drizzle in 1/2c. of olive oil. Continue adding oil until your desired consistency is achieved.