This is a great tea for the warriors in your life. It is made up of a variety of herbs and grains that restore vital nutrients to your body and at the same time help it get rid of toxins.
I developed this blend for my brother-in-law, a personal trainer, who constantly needs to replenish and heal his body because of his constant activity. He is on his feet all day helping clients get fit, so he needed something that would give him an energy boost--here in the form of vitamins and minerals naturally found in herbs--and something that would ease inflammation and sore muscles after a day of working out. This blend is good for anyone who works long hours or needs an extra boost during the day; it provides energy without unhealthy snacking or caffeine consumption and soothes the nervous system.
I've included the recipe for this blend below, along with the health properties of each ingredient.
Warrior Tea Blend (makes about 6 cups)
2 cups roasted barley
1 cup alfalfa leaves
1/2 cup dandelion leaves
1/2 cup cinnamon bark chips
1/2 cup calendula (marigold flowers)
1/2 cup tulsi (holy basil)
1/2 cup fennel seeds
Blend all ingredients in a bowl and transfer to an airtight container. Keep away from direct sunlight and heat. To brew, use a heaping tablespoon per cup of hot water. Enjoy!
Health benefits of ingredients:
Roasted barley: antibacterial, aids in digestion, improves blood circulation, lowers cholesterol, cleanses body of toxins, balances blood sugar levels, rich in vitamins B1, B2, iron, and fibers.
Alfalfa leaves: natural diuretic, improves digestion, rich in vitamins A, E, K, B, D, iron, magnesium, potassium, and sodium.
Dandelion leaves: natural diuretic, aids with anemia, rich in iron and vitamin C.
Cinnamon: antiseptic, aids digestion, calms nervous system, anti-inflammatory.
Calendula: anti-inflammatory, aids digestion, reduces swollen lymph glands, soothes irritated skin.
Tulsi: helps body adapt to stress by balancing out cortisol levels, antibacterial, and anti-fungal.
Fennel: aids digestion, relieves bloating.
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