Wednesday, October 17, 2012

Cinnamon-Ginseng Cooler

Cinnamon is an anti-fungal and supposedly helps with the elimination of candida. Ginseng boosts the immune system, but in the Asian culture, ginseng is used for some people and not for others, reflecting its yin-yang characteristics. Supposedly I am a yang, which doesn't say that I am masculine, but references my strong active characteristics and internal system. People with yang shouldn't be further stimulated, but we'll see if ginseng helps in any way with candida. Maybe it has neutral effect for that, at least that's my guess. Anyway, I wanted a cool drink this past summer so brewed me a batch of tea to refrigerate. It turned out nicely! This one could go either way, as a refreshing summer cooler or as a warmer for the winter. Asian medicine would only refer to this as a warmer because it stimulates the blood.

Cinnamon-Ginseng Cooler

1 12" stick of cinnamon
1 medium ginseng root
2-3 star anise
12 cloves
1 1/2 liters water

Let slow cook in the crockpot for 8-10 hours. Then bottle up the tea and refrigerate. Sip on hot days. It's a great substitute for lemonade, but a caution about drinking too much of this. Cinnamon is hard on the stomach lining, so moderation is needed and certainly not every day. I'll make a crockpot of this stuff about once a month and serve it hot or cold, depending on the weather.

No comments:

Post a Comment