Paleo Magazine – August-September 2019

herbs for thriving continued

To make a tea, steep one or two

teaspoons of dried tulsi in a cup of

boiled water for a few minutes or to

taste. Cover the cup while steeping

for optimal taste. Strain and enjoy

with a bit of milk or milk substitute

and honey, if you wish.

Ready to experiment with tulsi

and the rainbow of flavors that is

the world of tea herbs and foods?

Tulsi is highlighted when blended

with both aromatic elements like

cinnamon and ginger (see the Tulsi

Chai recipe) and with more floral

and fruity vibes like classic rose or

fun raspberry. Take your pick, and

steep the combo just as you would

the plain tulsi tea.

Feeling like an herbal pick-me-up that won’t leave you on edge?

This Tulsi Chai is an all-seasons drink to enjoy iced during

the summer or hot during the winter. Get all the medicinal

benefits of tulsi in addition to the potentiating effects of more

traditional chai herbs like ginger.

1/4 cup dried holy basil leaves

2 cups water

2 heaping tsp green or black tea (optional: omit for

HJHɈLPULMYLLJOHP

1 cardamom pod

1/4-inch-thick slice fresh ginger

1 cinnamon stick

1-3 whole cloves (to your taste)

In a saucepan, bring holy basil and water to a boil. Reduce

heat, cover, and simmer on low for three minutes. Stir in

the green or black tea (if using), the cardamom pod, ginger,

cinnamon stick, and cloves. Bring back to a boil. Remove

pan from heat, cover, and steep for three minutes. Pour tea

through a strainer into a warm teapot, discarding the herbs.

Serve. Or, if serving iced, pour through a strainer into a jar

and let chill in the fridge until cold. Pour over ice and serve

with your choice of milk or milk substitute, honey, and a pinch

of nutmeg. Sip the sweetness slowly!

Tulsi^ te

a

Tulsi^ ch

ai

28 August/September 2019

see article

references

page

136

LIST of INGREDIENTS

the METHOD