For those of you looking for my Persian spiced tea recipe that @itsme.charlotte is referring to, here it is! I recently tried a variation by adding fennel stalk/fronds to the mix and it was so sweet and delicious! So happy to see you making it Char! ️
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Another one of mom’s healing recipes with no measurements.
PERSIAN SPICED GINGER TEA
•Fennel stalk and/or fronds
•Secret ingredient: Persian saffron
Chop ginger, turmeric and fennel into discs. Add all ingredients to huge pot or slow cooker. Simmer away, the longer the better. In fact, keep a warm pot always simmering and just add more water as you drink each cup throughout the day.️
This tea is unbelievably soothing. The ginger adds a spicy kick that’s great for digestion. The turmeric is anti-inflammatory. And the cinnamon and fennel are legit replacements for sugar. Persian saffron is just magic. It’s the only tri-doshically balanced spice in all of Ayurveda.
Did you know there are 3 ways of making turmeric more bio-available?
1️⃣Heat it up ️(In teas or foods)
2️⃣Make it fatty ️(Add to cooking oil before sautéing anything!)
3️⃣Take with black pepper️(Pepper is a no-no for AIP, so don’t try this at home)
What’s your favorite AIP spice or herb?
Sweet tea dreams!
xoxo Dr. Natasha