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yogi_teaHere is the recipe..let me know if you have any questions.. you can buy all the ingredients at the Indian stores…fresh ginger root at publix or whole foods! :)

To 5 quarts of boiling water add:
2 tbs whole clovers
¼ cup whole cardamon pods
1 tbs whole black peppercorns
1 ½ peeled and sliced fresh ginger root- about ½ inch- optional
5-7 cinnamon sticks
¼ tsp of black tea
Bring water to a boil then lower to simmer for 2 hours , then turn it off and let it sleep for at least an hour with a ¼ teaspoon of any black tea or tea bag ( I do not use the black tea in my recipe for classes) . Strain and refrigerate until time to serve.
When ready to serve, add amount of milk or vanilla soy milk equal to the amount of tea you want to serve, heat thoroughly-almost to boiling, don’t let it boil over. Serve and enjoy! You can serve with honey to taste if desired.

The black pepper is a blood purifier, the cardamon is for the colon, the cloves for the nervous system and the cinnamon is for the bones. The milk aids in the easy assimilation of the spices and avoids irritation to the colon. The black tea act as an alloy for all the ingredients, achieving a new chemical structure which makes tea a healthy as well as a delicious drink. The fresh ginger root will help if you are suffering from a cold, recovering from the flu or just want some extra energy. You may also add silk or almond milk as you wish for better taste.

You may use the very vanilla Silk soy milk or rice or almond milk as well as cows milk I use the red organic 365 wholefoods Almond milk ) . Just add milk to the amount you will be drinking and save the rest of the tea in the refrigerator, it will stay up to six months! You may also freeze ingredients and reuse one time with just 2 ½ quarts of water.ENJOY!



Ghee is clarified butter. The milk solids and impurities are removed. It is a healthful, pure protein. Use as you would butter or cooking oil.
To make ghee, simmer unsalted butter over the lowest heat for approximately 30 minutes. (keep an eye on it, since it tends to burn easily. If it starts to turn brown, it is burning.) A white foam separates from the yellow ghee. Skim off all the white foam. Clear yellow ghee will be left. Pour into a clean, wide-mouthed container, though cheesecloth held onto the jar with rubber band, or through a fine metal strainer, not allowing any white sediment to slide in. Store at room temperature with jar covered.
Ghee keeps. Without refrigeration for 3-4 months when stored in a closed container; up to one year in the refrigerator; and indefinitely when frozen. Therefore, it is a good idea to make large quantities at a time.




This delicious hot drink is very good for the spine. it lubricates the joints and helps to break up calcium deposits.


– 1/8 tsp turmeric
– 1/4 cup (65ml) water
– 8 ounces (250ml) milk
– 2 tbs (40ml) raw almond oil
– honey to taste

Boil turmeric in water for about 8 minutes until it forms a thick paste. If too much water boils away, add a little more with the almond oil. As soon as it boils, remove from heat. Combine the two mixtures and add honey to taste.
If you like, prepare a larger quantity of the turmeric paste. It will last up to 40 days if refrigerated.


date-milkThis is a very nourishing, youth-maintaining beverage. it gives energy and is good for people of all ages, especially when they are recovering from fevers or other diseases.

– 8 ounces (250 ml) milk
– 6 dates

Slice dates in half. Remove pits and mash. Simmer in milk on a very low heat for 20 minutes, stirring occasionally. Strain and serve.



mung-beans-riceThe combination of mung beans and rices makes a perfectly balanced protein and, when prepared in this way, it’s easily digested. Any combination of vegetables may be used and thus you can clear your refrigerator of veggie stragglers.
This recipe calls for basmati rice, however, you may substitute with brown rice of you prefer its chewier texture. In this case, add the rice to the water at the same time as the mung beans. The total cooking time must also be increased by about 30 min.


1 cup mung beans
1 cup basmati rice
9 cups water
6 cups assorted vegetables, chopped (carrots, celery, zucchini, broccoli,etc.)
1/2 cup minced gingeroot
1-2 onions, chopped
1/2 bulb garlic, chopped
1 heaping tsp turmeric
1/2 tsp pepper
1 heaping tsp garam masala or curry powder
1 tsp crushed red chiles (add more or less to taste)
1 Tbsp sweet basil
2 bay leaves
2 Tbsp (or no more than 1/2 cup) oil or ghee
seeds of 5 cardamon pods
salt or tamari sauce to taste


Wash beans and rice.
Bring water to a boil, add rice and beans, and let boil over medium-high flame.
Prepare vegetables, and add to cooking rice and beans.
Heat oil in large frying pan.
Add onions, ginger and garlic and saute over medium-high flame until browning.
Add spices (not salt or herbs).
When nicely done, combine onions with cooking rice and beans.
You will need to stir often now to prevent scorching.
Add herbs.
Continue cooking, uncovered, until totally and completely well done, over a medium-high flame, stirring often.
The consistency should be rich, thick and soup-like, with ingredients barely discernable.
Serve with yogurt, or cheese melted over the top (optional).

This dish is an excellent source of nutrients for the sick, the elderly and young children.

Serves 8-10
Prep time about 1 1/2hrs