Cosmic Chai, A Recipe for Kapha Energy
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Photos and post by Claire Ragozzino of Vidya Living.
Today I’m honored to
share a guest post by Claire Ragozzino, who is an amazing plant-based chef, holistic
nutrition coach and blogger over at Vidya Living. Her chai recipe below is
wonderful for this time of year, when we’re feeling the effects of spring’s
arrival. Enjoy!
Photos and post by Claire Ragozzino of Vidya Living.
I’m writing you with a mug of chai in hand, wrapped cozy in a blanket
while a fierce rain falls outside. We’re going on day 4 of April showers here
in the great plains of Oklahoma, and while the land dearly needs this water, my
body is swimming in what we Ayurvedic yogis call Kapha energy (ie. lethargic,
heavy, slow, sleepy).
Ayurveda, which translates to the science of life, is the study of our
health in relation to the elements and the cyclical rhythms of the earth –
think seasons and moon cycles. In Ayurveda, everything in nature, including
ourselves, can be categorized by three primal energies, known as doshas, which consist of the five
elements. We seek inner harmony through balancing these elements within us in
accordance to what elements are showing up around us. Through self-study, we begin to apply this
science as a way to align with the beautiful cyclical dance of nature. Kapha dosha, the element of earth and
water, governs the late winter and early spring, and regulates the water in the
tissues and lymphatic system. When an abundance of Kapha is present, it can
mean emotional and physical stagnation, slower digestion, excess mucous, and
overall congestion showing up in body and mind.
Photos and post by Claire Ragozzino of Vidya Living.
Keeping a balance of cooked foods, fresh astringent greens, and warming
pungent spices like ginger, clove, black pepper, cinnamon and cardamom (think
Chai spices) can help to balance out the presence of slow moving Kapha in the
body. These food habits paired with a
more active asana practice and purifying pranayama practices, like Kapalabhati
and Bastrika, will begin reawaken a dormant body and mind after a long winter
of hibernation. But while it’s still
raining, curl up with a big mug of this springtime herbal chai and your
favorite journal where you can write, reflect and usher in the new life,
creativity and joy that comes with this new season of rebirth and awakening.
Photos and post by Claire Ragozzino of Vidya Living.
HERBAL
CHAI
6 cups water
2 cinnamon
sticks
2 tbsp fresh
grated ginger
2 tbsp fresh
grated turmeric
10 cardamom
pods
1 tsp whole
cloves
5 black
peppercorns
4 star anise
pods
½ tsp whole
allspice
Optional: ¼
cup dried tulsi leaves (holy basil)
Bring the water
to boil on the stove top. Add the spices
and simmer for 15-20 minutes. Reduce
heat to low and add the dried tulsi, let steep for 3-5 more minutes. Remove
from heat and strain the liquid. To
serve, pour the hot concentrate into a mug about ½ to ¾ of the way full, then
top your favorite nut or seed milk.
Sweeten with a spoonful of raw honey.
Photos and post by Claire Ragozzino of Vidya Living.
PS More info about how
to do an Ayurvedic cleanse and how to do Ayurvedic oil pulling for oral
detoxification. Also find out more about your
dosha, or Ayurvedic energy type, by taking this dosha quiz. Cheers to your health, yogis!
