Yogi Tea

"Drink your tea slowly and reverently, as if it is the axis on which the world earth revolves - slowly, evenly, without rushing toward the future."

~Thich Nat Hahn









Yogi Tea

1 Tablespoon cloves
1 Tablespoon black peppercorns
2 Tablespoon cardamom seeds
2 3-4 inch cinnamon sticks
1 piece of ginger, about 3 inches long, peeled and thinly sliced
1 gallon of water
1 bag jasmine tea


Crush peppercorns and cardamon seeds with motor and pestle. Bring water to a boil in a stainless steel pot and add cloves, peppercorns, cinnamon, cardamom and ginger root. Turn heat down so it is just simmering, cover, and let lightly boil for 45-60 minutes. Remove from heat, add black tea, and let sit for 20 minutes. Strain and drink with Almond or Soy Milk. It can last for several days in the fridge. This in one of the many different way to combine these 5 spices to make Yogi Tea. I enjoy combing them in different ways and sometimes make with extra ginger for more kick.

Yogi Tea is a basic blends that supports and tonifies anyone with yogic practice. I have many fond memories of completing meditations and yoga classes with a warm energizing cup of this tea blend. Each component has a nourishing aspect that helps to balance the body and redirect focus from the heavens to the drive home. The picture above is the morning yogi tea at Yogi Bhajan's home in Anandpur Sahib, India from my travels in fall of 2008.

Learn more about the great peace activist,
Thich Nat Hahn, at Plum Village.

Tufu Lettuce Wraps

Lettuce is a good source of chlorophyll and vitamin K.
Iceberg lettuce provides choline and Romain lettuce is the most nutrient dense and is an excellent source of vitamins A, B1, B2, and C, folic acid, manganese and chromium.

Tofu Lettuce Wraps

12 oz firm tofu
1 cup minced red onion
1 cup shitake mushrooms
1 teaspoon minced garlic
1/2 cup red cabbage
Lettuce leaves - romaine, green leaf or iceberg (green is good)

Sauce
2 tablespoons sesame oil
2 tablespoons soy sauce
garlic to taste about 1/8 teaspoon minced
3 tablespoons lime juice
1 tablespoon minced cilantro
hot sauce to taste
1 teaspoon grated ginger

Saute the onion and garlic until translucent (about 3-5 minutes) in olive oil. Add the and mushrooms. Stir and lightly brown the tofu and mushrooms for 5 minutes on medium heat. Add the cabbage and cook for 2-3 more minutes. Puree the sauce ingredients in a blender and add hot sauce at the end as much or as little as you like. Mix the sauce and tofu mixture together. To assemble, take the lettuce leaf and fill with tofu sauce mixture and place in center of the leaf and roll as you eat. Tasty and can be made in about 15 minutes from start to finish. The lettuce is a great substitute for the whole wheat tortilla if you have a wheat allergy or are trying to loose weight. Also any filling can go inside the lettuce wrapper...

Vegan Valentine's Day Treats

"You can search throughout the entire universe for someone who is more deserving of your love and affection than you are yourself, and that person is not to be found anywhere. You yourself, as much as anybody in the entire universe deserve your love and affection."
- Buddha

Vegan Chocolate Mouse
16 oz Silken Soft Tofu
2 Tablespoons Agave Nectar or any sweetener
8 oz chocolate (dark is best)
4 Cherries (or 1/4 cup of fruit of choice for flavour - or none)

This is so simple and quick...

Puree the tofu, cherries and sweetener of choice. Over double boiler, melt the chocolate. When molten, puree chocolate and tofu mixture together. Chill in fridge for 1 hour. Feel free to serve in unusual dishes as well with a little green mint on the side. Any range of spices could be added for flavor including cayenne as this dish lends itself to creativity. Top with gogi berries, nuts, fresh fruit. Serve with rose tea in your grandma's tea cups.