Temple Illuminatus2024-03-29T05:09:03ZLinda M.https://templeilluminatus.ning.com/profile/LindaMannhttps://storage.ning.com/topology/rest/1.0/file/get/3652264559?profile=RESIZE_180x180&width=48&height=48&crop=1%3A1https://templeilluminatus.ning.com/forum/topic/listForContributor?groupUrl=temple-brew-house&user=0ovc72n46mzy4&feed=yes&xn_auth=noHerbal Tea Blend Recipe For Meditationtag:templeilluminatus.ning.com,2023-03-01:6363372:Topic:36320282023-03-01T22:57:16.413ZLinda M.https://templeilluminatus.ning.com/profile/LindaMann
<p><a href="https://storage.ning.com/topology/rest/1.0/file/get/10978520252?profile=RESIZE_710x" target="_self"><img class="align-center" src="https://storage.ning.com/topology/rest/1.0/file/get/10978520252?profile=RESIZE_584x" width="500"></img></a></p>
<p>I am not known for my ability to sit still. I am always moving, shaking, and thinking of all of the things that need to get done. This is the main reason that meditation has always been a bit of a struggle for me. I really enjoy it and see its vast benefits, but this act of slowing down does not come easily to me. So, I was delighted to discover that I could…</p>
<p><a href="https://storage.ning.com/topology/rest/1.0/file/get/10978520252?profile=RESIZE_710x" target="_self"><img class="align-center" src="https://storage.ning.com/topology/rest/1.0/file/get/10978520252?profile=RESIZE_584x" width="500"/></a></p>
<p>I am not known for my ability to sit still. I am always moving, shaking, and thinking of all of the things that need to get done. This is the main reason that meditation has always been a bit of a struggle for me. I really enjoy it and see its vast benefits, but this act of slowing down does not come easily to me. So, I was delighted to discover that I could reach for some trusted herbal allies to help me slow down, break the<a href="https://blog.mountainroseherbs.com/herbal-blend-for-circular-thoughts" target="_blank" rel="noopener"> cycle of an overactive mind</a>, and sit still for longer than five minutes.</p>
<p>Not only does the act of brewing and sipping tea help to start the process of slowing down, but the herbs themselves begin to prepare my mind and body for the upcoming practice. The blend I am going to share here is made up of six ingredients that all play a special role in helping to quiet the mind, release tension in the body, and please the tastebuds at the same time. <br/> <br/> In the <a href="https://blog.mountainroseherbs.com/guide-tea-blending" target="_blank" rel="noopener">Mountain Rose Herbs Tea Blending Guide blog</a>, we share ways to create layers to yield a balanced and functional tea blend. With that in mind, I want to break down this tea so you can see the role the different components play in both the functionality and flavor of the tea. This will also help you to adjust the blend to fit your specific needs and flavor preferences. </p>
<p><iframe src="https://www.youtube.com/embed/johwYRDrdVs?wmode=opaque" width="509" height="900" frameborder="0" allowfullscreen=""></iframe>
</p>
<p>Base Herbs: As the name implies, base ingredients offer a neutral but nourishing foundation for the tea blend. In this recipe, I called upon nettles and raspberry leaf, both of which contain key vitamins and minerals. I love offering these revitalizing herbs to my hard-working body in gratitude for all that it does.</p>
<p>Supporting Herbs: These ingredients in a tea blend are generally added for their function. I’ve added oatstraw and skullcap, which are nervines that help our bodies release tension and nervous energy. Skullcap is especially good for breaking through the circular thoughts that can be a hindrance to meditation. </p>
<p>Accent Herbs: The final building blocks of a tea blend are accent herbs. These are often used for taste, though they can also be functional. I added catnip for its subtle camphor note and because it has proven effective for helping me release my jaw tension and soften the shoulders. Lastly, I included rose petals for their delightful flavor and beauty, and their energetic connection to love. Although they are not a functional ingredient for relaxation, I enjoy adding this final touch to beautiful and balance the blend. </p>
<p>May you sip this blend in peace, joy, and contentment.</p>
<h2>Meditation Tea Blend Recipe</h2>
<p><em>Makes 8 ounces of tea. </em></p>
<p><em>Ingredients</em></p>
<ul>
<li>1 teaspoon<a href="https://mountainroseherbs.com/nettle-leaf" target="_blank" rel="noopener"> organic nettle leaf</a></li>
<li>1 teaspoon <a href="https://mountainroseherbs.com/raspberry-leaf" target="_blank" rel="noopener">organic raspberry leaf</a></li>
<li>1 teaspoon <a href="https://mountainroseherbs.com/oatstraw" target="_blank" rel="noopener">organic oatstraw</a></li>
<li>1 teaspoon <a href="https://mountainroseherbs.com/catnip" target="_blank" rel="noopener">organic catnip leaf</a></li>
<li>1 teaspoon <a href="https://mountainroseherbs.com/skullcap-herb" target="_blank" rel="noopener">organic skullcap leaf</a></li>
<li>1 teaspoon <a href="https://mountainroseherbs.com/pink-rose-petals" target="_blank" rel="noopener">organic rose petals</a></li>
</ul>
<p><br/> Directions</p>
<ol>
<li>Heat about 8-ounces of water until it reaches a gentle simmering.</li>
<li>Add herbs to pot still well.</li>
<li>Add lid and steep for 5-10 minutes. </li>
<li>Strain out herbs and pour tea into your favorite mug. </li>
<li>Sip slowly and meaningfully. </li>
</ol>
<p><br/> <strong>Pro Tips</strong></p>
<ul>
<li>Since the ingredients are in equal parts, you can easily make a larger batch to have on hand.</li>
<li>While this recipe was created to assist with meditation, it’s also great for breaking the cycle of circular thoughts any time. <br/></li>
</ul>
<h3>LOOKING FOR MORE SOOTHING HERBAL TEA RECIPES?</h3>
<h2><a href="https://blog.mountainroseherbs.com/marshmallow-rose-tea" target="_blank" rel="noopener">Try This Calming Marshmallow Rose Tea Blend</a></h2>
<p> </p>
<p style="text-align: center;"><a href="https://blog.mountainroseherbs.com/herbal-tea-blend-recipe-for-meditation">https://blog.mountainroseherbs.com/herbal-tea-blend-recipe-for-meditation</a></p> HIBISCUS MINT TEA LATTEtag:templeilluminatus.ning.com,2023-02-20:6363372:Topic:36317342023-02-20T17:23:46.529ZLinda M.https://templeilluminatus.ning.com/profile/LindaMann
<div class="mv-create-ingredients"><h3 class="mv-create-ingredients-title mv-create-title-secondary"><a href="https://storage.ning.com/topology/rest/1.0/file/get/10970285279?profile=original" rel="noopener" target="_blank"><img class="align-center" src="https://storage.ning.com/topology/rest/1.0/file/get/10970285279?profile=RESIZE_710x" width="500"></img></a></h3>
<h3 class="mv-create-ingredients-title mv-create-title-secondary">Ingredients</h3>
<ul>
<li>8 ounces filtered water</li>
<li>1/4 cup of warmed<span> </span><a class="tasty-link" href="https://amzn.to/2SPlqkg" rel="nofollow noopener" target="_blank">coconut…</a></li>
</ul>
</div>
<div class="mv-create-ingredients"><h3 class="mv-create-ingredients-title mv-create-title-secondary"><a href="https://storage.ning.com/topology/rest/1.0/file/get/10970285279?profile=original" target="_blank" rel="noopener"><img src="https://storage.ning.com/topology/rest/1.0/file/get/10970285279?profile=RESIZE_710x" width="500" class="align-center"/></a></h3>
<h3 class="mv-create-ingredients-title mv-create-title-secondary">Ingredients</h3>
<ul>
<li>8 ounces filtered water</li>
<li>1/4 cup of warmed<span> </span><a class="tasty-link" rel="nofollow noopener" target="_blank" href="https://amzn.to/2SPlqkg">coconut milk</a></li>
<li>1 teaspoon of<span> </span><a class="tasty-link" rel="nofollow noopener" target="_blank" href="http://aspireiq.go2cloud.org/aff_c?offer_id=24&aff_id=1433&url=https://mountainroseherbs.com/hibiscus-flowers-cut">hibiscus</a></li>
<li>1 teaspoon of<span> </span><a class="tasty-link" rel="nofollow noopener" target="_blank" href="http://aspireiq.go2cloud.org/aff_c?offer_id=24&aff_id=1433&url=https://mountainroseherbs.com/mint-tea">mint</a></li>
<li>1 teaspoon of<span> </span><a class="tasty-link" rel="nofollow noopener" target="_blank" href="http://aspireiq.go2cloud.org/aff_c?offer_id=24&aff_id=1433&url=https://mountainroseherbs.com/ginger-root">ginger</a></li>
<li>1/2 teaspoon of <a class="tasty-link" rel="nofollow noopener" target="_blank" href="http://aspireiq.go2cloud.org/aff_c?offer_id=24&aff_id=1433&url=https://mountainroseherbs.com/ashwagandha-powder">ashwagandha</a> powder</li>
<li>1/4 teaspoon<span> </span><a class="tasty-link" rel="nofollow noopener" target="_blank" href="http://aspireiq.go2cloud.org/aff_c?offer_id=24&aff_id=1433&url=https://mountainroseherbs.com/vanilla-bean-powder">vanilla bean powder</a></li>
<li>sweetener to taste</li>
</ul>
</div>
<div class="mv-create-hands-free"></div>
<div class="mv-create-instructions mv-create-instructions-slot-v2"><h3 class="mv-create-instructions-title mv-create-title-secondary">Instructions</h3>
<ol>
<li id="mv_create_89_1">Heat water to boiling, and steep the<span> </span><a class="tasty-link" rel="nofollow noopener" target="_blank" href="http://aspireiq.go2cloud.org/aff_c?offer_id=24&aff_id=1433&url=https://mountainroseherbs.com/hibiscus-flowers-cut">hibiscus</a>,<span> </span><a class="tasty-link" rel="nofollow noopener" target="_blank" href="http://aspireiq.go2cloud.org/aff_c?offer_id=24&aff_id=1433&url=https://mountainroseherbs.com/mint-tea">mint</a>, and<span> </span><a class="tasty-link" rel="nofollow noopener" target="_blank" href="http://aspireiq.go2cloud.org/aff_c?offer_id=24&aff_id=1433&url=https://mountainroseherbs.com/ginger-root">ginger</a><span> </span>for 10 minutes.</li>
<li id="mv_create_89_2">Once the tea is finished steeping, strain it into your favorite mug.</li>
<li id="mv_create_89_3">Top off the tea with warmed<span> </span><a class="tasty-link" rel="nofollow noopener" target="_blank" href="https://amzn.to/2SPlqkg">coconut milk</a>.</li>
<li id="mv_create_89_4">Using a spoon or<span> </span><a class="tasty-link" rel="nofollow noopener" target="_blank" href="https://www.amazon.com/gp/product/B00SKFCSB6/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00SKFCSB6&linkCode=as2&tag=mytinylagunak-20&linkId=e5391df0fe0da736df7aff45b6372d75">milk frother</a><span> </span>mix in<span> </span><a class="tasty-link" rel="nofollow noopener" target="_blank" href="http://aspireiq.go2cloud.org/aff_c?offer_id=24&aff_id=1433&url=https://mountainroseherbs.com/vanilla-bean-powder">vanilla bean powder</a>, and<span> </span><a class="tasty-link" rel="nofollow noopener" target="_blank" href="http://aspireiq.go2cloud.org/aff_c?offer_id=24&aff_id=1433&url=https://mountainroseherbs.com/ashwagandha-powder">ashwagandha</a>.</li>
<li id="mv_create_89_5">Mix in sweetener to taste, I enjoy using<span> </span><a class="tasty-link" rel="nofollow noopener" target="_blank" href="http://aspireiq.go2cloud.org/aff_c?offer_id=24&aff_id=1433&url=https://mountainroseherbs.com/stevia-leaf-powder">stevia</a><span> </span>or<span> </span><a class="tasty-link" rel="nofollow noopener" target="_blank" href="https://www.amazon.com/gp/product/B003EX61X0/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B003EX61X0&linkCode=as2&tag=mytinylagunak-20&linkId=de7245f330c0a1d49a0ba84facbecff2">maple syrup</a>.</li>
</ol>
<p></p>
<p><em><strong>Interested in more magical latte recipes? Try these:</strong></em></p>
<ul>
<li><a href="https://mytinylagunakitchen.com/recipe/rose-dusted-earl-grey-tea-latte/">Rose Dusted Earl Grey Latte</a></li>
<li><a href="https://mytinylagunakitchen.com/recipe/coconut-yerba-mate-latte-vegan-paleo-keto-refined-sugar-free/">Coconut Yerba Mate Latte</a></li>
<li><a href="https://mytinylagunakitchen.com/recipe/chaga-chai-latte-paleo-keto-sugar-free-vegan-options/">Chaga Chai Latte</a></li>
<li><a href="https://mytinylagunakitchen.com/recipe/how-to-make-a-matcha-latte/">Almond Milk Matcha Latte</a></li>
<li><a href="https://mytinylagunakitchen.com/recipe/everyday-adaptogenic-herbal-coffee-latte/">Everyday Adaptogenic Herbal Coffee Latte</a></li>
<li><a href="https://mytinylagunakitchen.com/recipe/rose-cacao-herbal-coffee-love-latte/">Rose Latte w/ Adaptogenic Herbs</a></li>
</ul>
<p></p>
<p style="text-align: center;"><a href="https://mytinylagunakitchen.com/recipe/tea-latte-hibiscus-mint-x-ginger/">https://mytinylagunakitchen.com/recipe/tea-latte-hibiscus-mint-x-ginger/</a></p>
</div> HOMEMADE COFFEE JELLY RECIPEtag:templeilluminatus.ning.com,2022-05-18:6363372:Topic:36244822022-05-18T18:40:39.626ZLinda M.https://templeilluminatus.ning.com/profile/LindaMann
<p><span style="font-size: 12pt;">Coffee jelly is one of the famous desserts of <a href="https://www.starbucks.com/" rel="noopener" target="_blank">Starbucks</a> menu (the largest coffee shop chain in the world) that you can easily prepare this type of coffee dessert at home. What is a coffee jelly recipe made of? Jelly coffee is usually made from a combination of coffee jelly, iced coffee, and whipped cream or sweetened milk. Are you ready to make a delicious coffee jelly together that…</span></p>
<p><span style="font-size: 12pt;">Coffee jelly is one of the famous desserts of <a href="https://www.starbucks.com/" target="_blank" rel="noopener">Starbucks</a> menu (the largest coffee shop chain in the world) that you can easily prepare this type of coffee dessert at home. What is a coffee jelly recipe made of? Jelly coffee is usually made from a combination of coffee jelly, iced coffee, and whipped cream or sweetened milk. Are you ready to make a delicious coffee jelly together that competes with Starbucks coffee jelly?</span></p>
<p> <a href="https://storage.ning.com/topology/rest/1.0/file/get/10498951497?profile=RESIZE_930x" target="_self"><img class="align-full" src="https://storage.ning.com/topology/rest/1.0/file/get/10498951497?profile=RESIZE_584x" width="500"/></a></p>
<h2><strong>What Is Coffee Jelly? </strong></h2>
<p>Coffee is a popular beverage around the world, but it may not be a good choice on hot summer days. Coffee-based cold drinks can be the best alternative these days. Among the various options, iced coffee is one of the most popular drinks. Coffee jelly is a jelly <a href="https://yummynotes.net/category/desserts/" target="_blank" rel="noopener">dessert</a> flavored with coffee and sweetened milk. Coffee jelly is one of the famous desserts of Starbucks menu (the largest coffee shop chain in the world) that you can easily prepare this type of coffee dessert at home.</p>
<p> </p>
<h3 class="penci-recipe-title">INGREDIENTS</h3>
<ul>
<li>Coffee Jelly Ingredients</li>
<li>1/4 cup hot water</li>
<li>1 tablespoon unflavored gelatin powder</li>
<li>2 cups brewed black coffee or instant coffee</li>
<li>4 tablespoon sugar</li>
<li>Iced Coffee Ingredients</li>
<li>2 tablespoon whipped cream</li>
<li>1 teaspoon vanilla extract</li>
<li>2 cup coffee</li>
<li>¼ cup ice cubes</li>
<li>¼ cup heavy whipping cream</li>
<li>2 tablespoon sugar</li>
</ul>
<h3 class="penci-recipe-title">INSTRUCTIONS</h3>
<p><strong>Step 1 </strong></p>
<p>Dissolve gelatin powder in hot water. Pour the coffee and gelatin mixture into a small tray or square dish and mix well.</p>
<p><strong>Step 2</strong></p>
<p>Put it in the refrigerator for about 2 hours until the coffee jelly is set.</p>
<p><strong>Step 3</strong></p>
<p>Brew the coffee and allow it to cool.</p>
<p><strong>Step 4</strong></p>
<p>For making ice coffee pour cooled coffee, heavy whipping cream, sugar, vanilla extract, and ice cubes into the blender and mix well.</p>
<p><strong>Step 5</strong></p>
<p>To serve coffee jelly, first, pour the jelly on the bottom of the glass cup and cover the jelly with a tablespoon of whipped cream, then slowly add enough iced coffee and top with whipped cream.</p>
<p> </p>
<p style="text-align: center;"><span style="font-size: 8pt;"><em><a href="https://yummynotes.net/coffee-jelly-recipe/">https://yummynotes.net/coffee-jelly-recipe/</a></em></span></p> The Medieval Influencer Who Convinced the World to Drink Tea—Not Eat Ittag:templeilluminatus.ning.com,2022-03-06:6363372:Topic:36149062022-03-06T18:54:40.586ZLinda M.https://templeilluminatus.ning.com/profile/LindaMann
<h2 class="ArticleHeader__subtitle"><a href="https://storage.ning.com/topology/rest/1.0/file/get/10173902899?profile=original" rel="noopener" target="_blank"><img class="align-center" src="https://storage.ning.com/topology/rest/1.0/file/get/10173902899?profile=RESIZE_710x" width="500"></img></a></h2>
<p style="text-align: center;"><span style="font-size: 8pt;"><strong>Lu Yu, the Tea God or Tea Sage, in a 19th-century image. …</strong></span></p>
<h2 class="ArticleHeader__subtitle"><a href="https://storage.ning.com/topology/rest/1.0/file/get/10173902899?profile=original" target="_blank" rel="noopener"><img src="https://storage.ning.com/topology/rest/1.0/file/get/10173902899?profile=RESIZE_710x" width="500" class="align-center"/></a></h2>
<p style="text-align: center;"><span style="font-size: 8pt;"><strong>Lu Yu, the Tea God or Tea Sage, in a 19th-century image. <a class="caption-credit" target="_blank" href="https://commons.wikimedia.org/wiki/File:Haruki_Nanmei_A_portrait_of_Lu_Yu_%E6%98%A5%E6%9C%A8%E5%8D%97%E6%BA%9F%E7%AD%86_%E9%99%B8%E7%BE%BD%E5%83%8F.jpg" rel="noopener">PUBLIC DOMAIN</a></strong></span></p>
<p style="text-align: center;"></p>
<h2 class="ArticleHeader__subtitle">Caffeinated soups and chewing the leaves were once the norm.</h2>
<div class="ArticleHeader__end-matter"><div class="ArticleHeader__byline-dateline"><span class="ArticleHeader__byline">BY<span> </span><a href="https://www.atlasobscura.com/users/miranda-brown?view=articles">MIRANDA BROWN</a></span><span> </span><span class="ArticleHeader__pub-date">MARCH 2, 2022</span></div>
<div class="ArticleHeader__byline-dateline"></div>
<div class="ArticleHeader__byline-dateline"></div>
<div class="ArticleHeader__byline-dateline" style="text-align: center;"><p class="item-body-text-graf" style="text-align: left;"><span class="section-start-text">Sometime in his adolescence, in<span> </span></span>the 700s, Lu Yu, an aspiring writer and professional clown, had his first taste of tea soup. This probably occurred not far from Lu’s childhood home: a Buddhist monastery that overlooked a scenic lake in Central China. But Lu was unimpressed; he called the soup “ditch water.”</p>
<p class="item-body-text-graf" style="text-align: left;">What bothered Lu was not the tea, but all the other ingredients. The offending brew contained scallions, ginger, jujube dates, citrus peels, Dogwood berries, and mint, all of which cooks “threshed” together to make a smooth paste. The result was a chunky soup, or even a sauce.</p>
<p class="item-body-text-graf" style="text-align: left;">Lu Yu, in fact, adored tea—he’d go on to become the “tea god” and the world’s greatest tea influencer. But the tea he loved—brewed only from powdered tea leaves, without any other flavoring—was, in the grand sweep of human history, a recent invention. People in Asia, where tea trees are native, ate tea leaves for centuries, perhaps even millennia, before ever thinking to drink it. And it is Lu Yu who is chiefly responsible for making tea drinking the norm for most people around the world.</p>
<p class="item-body-text-graf"><a href="https://storage.ning.com/topology/rest/1.0/file/get/10173902274?profile=original" target="_blank" rel="noopener"><img src="https://storage.ning.com/topology/rest/1.0/file/get/10173902274?profile=RESIZE_710x" width="500" class="align-center"/></a></p>
<p class="item-body-text-graf" style="text-align: center;"><span style="font-size: 8pt;"><strong>The process of making leicha, or “pounded tea,” a Hakka dish. <span class="caption-credit">PANTHER MEDIA GMBH / ALAMY</span></strong></span></p>
<p class="item-body-text-graf" style="text-align: center;"></p>
<p class="item-body-text-graf" style="text-align: left;"><span>According to George Van Driem, author of the </span><em>Tale of Tea: A Comprehensive History of Tea: From Prehistoric Times to the Present Day</em><span>, the ancient custom of tea-eating hailed from the forests that straddle China’s western border with Burma. Also known as the Eastern Himalayas, this lush, tropical region was the homeland of non-Chinese peoples and wild tea trees.</span></p>
<p class="item-body-text-graf" style="text-align: left;">Thousands of years ago, the inhabitants of the forests discovered the energizing properties of tea leaves by nibbling on them raw. This spurred them to scale the tall trees, which grow more than 30 feet in the wild, and harvest the leaves. Then, at some unknown point in antiquity, they also figured out how to ferment the leaves, which they chewed like betel or added to soups and greens.</p>
<p class="item-body-text-graf" style="text-align: left;">The Chinese picked up the habit of consuming tea sometime after their rulers annexed parts of the Eastern Himalayas. Before long, they were using tea to improve their concentration. For example, Hua Tuo, a legendary physician who lived in the late-second century AD, reportedly wrote, “Eating the bitter leaves is good for sharpening the mind if taken for long periods of time.”</p>
<p class="item-body-text-graf" style="text-align: left;">But tea was more to the Chinese than a drug; they also saw it as a cooking ingredient. In the verdant, central coast, home chefs boiled the fresh, tender tea leaves in pots with rice and water to make a gruel. The gruel was especially popular in the sweltering summer months, as it not only stimulated the body, but also purportedly “dispelled heat.” (Many modern tea cultures similarly believe that drinking tea helps cool down the body.)</p>
<p class="item-body-text-graf"><a href="https://storage.ning.com/topology/rest/1.0/file/get/10173900890?profile=original" target="_blank" rel="noopener"><img src="https://storage.ning.com/topology/rest/1.0/file/get/10173900890?profile=RESIZE_710x" width="500" class="align-center"/></a></p>
<p class="item-body-text-graf" style="text-align: center;"><span style="font-size: 8pt;"><strong>People preparing tea, as depicted in an 12th-century mural. <span class="caption-credit">HISTORY / BRIDGEMAN IMAGES</span></strong></span></p>
<p class="item-body-text-graf" style="text-align: center;"></p>
<p class="item-body-text-graf" style="text-align: left;">Tea foods were also ubiquitous in China’s land-locked interior. Zhang Yi, a third-century scholar, described a caffeinated soup like the one that Lu Yu despised. The locals mixed fermented tea leaves with rice paste to make a block, which they “baked until brown and pounded into powder.” For the finishing touches, they drizzled scalding water and added scallions, ginger slices, and citrus peels. The stewy and starchy offering apparently drew mixed reviews. Pi Rixiu, a ninth-century poet, complained that the tea was “muddied with other ingredients.” He also quipped that consuming it was “just like chewing boiled vegetables.”</p>
<p class="item-body-text-graf" style="text-align: left;">If you are wondering why you haven’t seen tea soup on contemporary Chinese menus, you can thank Lu Yu. When Lu wasn’t performing in a comedy troupe or writing elegant treatises, he was busy scouring the forests of the Southwest in search of the best tea leaves and the perfect brew, which he made for his wealthy friends. The medieval tea lover also had a heavy hand in tea’s transformation from a soupy food into the calorie-free liquid that we know today.</p>
<br />
<br />
<blockquote class="article-pullquote-content"><span style="font-size: 14pt;">“Eating the bitter leaves is good for sharpening the mind.”</span></blockquote>
<br />
<br />
<p class="item-body-text-graf" style="text-align: left;">Lu was not the first to infuse tea leaves or dissolve tea powder in hot water. People had been preparing tea in these ways for centuries, and tea was especially plentiful in the Buddhist monasteries of his time. Monks found the drink indispensable for fueling their marathon meditation sessions, which they often undertook on empty stomachs.</p>
<p class="item-body-text-graf" style="text-align: left;">Lu probably picked up the habit of drinking straight tea from the Buddhist monk who raised him after finding the orphaned tot. (Lu would later repay his foster father’s kindness by running away from home as a teenager.) But in the 760s, Lu composed the<span> </span><em>Tea Classic</em>, a short treatise about the production and preparation of the leaf. In it, he touted the wondrous qualities of the unadulterated beverage.</p>
<p class="item-body-text-graf" style="text-align: left;">James Benn, author of<span> </span><em>Tea in China: A Cultural and Religious History</em>, says Lu’s preference for the plain drink sprung from his conviction that the leaf was an “elixir.” Lu thought that tea’s magical properties would be dampened if mixed with more mundane ingredients such as rice. So he insisted that tea be consumed only with water and a hint of salt (to improve the water’s taste). Lu also frowned upon tea gruels or soups.</p>
<p class="item-body-text-graf" style="text-align: left;">To convince readers to ditch the extra ingredients, Lu explained how to ensure a beverage that could be enjoyed on its own. For example, he stressed the importance of acquiring pure spring water and fine tea powder; using high-quality implements such as charcoal-burning stoves; and hewing to established procedures, such as whisking the powder to produce a foam top. Omitting any of these steps, Lu warned, would ruin the taste of the drink, resulting in a “weak” or “gamey” flavor. But when meticulously prepared, plain tea was sublime, “the rival of clarified butter and refined sweet dew beer,” which were then gold standards of culinary excellence.</p>
<p class="item-body-text-graf" style="text-align: left;">The<span> </span><em>Tea Classic</em><span> </span>not only spurred a craze for the leaf, but it also garnered Lu great fame and inspired countless imitators. Within a half century, Lu’s mark on Chinese tea culture was evident. Tea vendors would fashion pottery statues in his likeness and worship him as their patron saint.</p>
<p class="item-body-text-graf" style="text-align: left;">The runaway success of the<span> </span><em>Tea Classic</em><span> </span>reflected its author’s gift for networking. Despite his humble beginnings, Lu’s talent as a comic and penchant for self promotion won him powerful backers. While working as a clown, the 14-year-old Lu had his first lucky break. After witnessing Lu perform, a local governor declared Lu “an extraordinary talent” and adopted the boy, offering his protege a splendid education. These opportunities gave the former runaway entrée to Chinese elite society. By the time he wrote his magnum opus in the 760s, Lu counted powerful officials, Buddhist and Taoist theologians, calligraphers, and leading poets among his bosom buddies. These connections gave Lu influence over the influential.</p>
<p class="item-body-text-graf" style="text-align: left;">The<span> </span><em>Tea Classic</em><span> </span>also benefited from good timing. Benn points out that Lu’s drafting of this work coincided with the An Lushan Rebellion, a mid-eighth century revolt that nearly destroyed China’s mighty Tang Dynasty (618-907). In its aftermath, the hard-partying ruling class sobered up, literally as well as figuratively. Written in a classical idiom, Lu’s<span> </span><em>Tea Classic</em><span> </span>persuaded the rich and powerful that the leaf offered a healthful and elegant alternative to wine and beer.</p>
<p class="item-body-text-graf" style="text-align: left;">Lu’s treatise also convinced China’s ruling class to spurn caffeinated soups and gruels. For example, Su Che, a celebrated official and essayist, trashed spicy tea concoctions in the late-11th century. “The tea that northern hicks consume,” he scoffed, “lacks any redeeming qualities, as the salt, yogurt, ginger, and pepper overtake the mouth.”</p>
<br />
<br />
<blockquote class="article-pullquote-content"><span style="font-size: 12pt;"><strong>Tea vendors fashioned pottery statues in his likeness and worshiped him as their patron saint.</strong></span></blockquote>
<br />
<br />
<p class="item-body-text-graf" style="text-align: left;">Lu’s influence spread far beyond China. In Japan, for example, drinking an understated brew has been popular for centuries. This owes much to Japanese monks, who visited China often between the eighth and 13th centuries. Impressed with medieval Chinese tea culture, the Buddhist clerics imported tea seeds and Lu’s celebrated treatise.</p>
<p class="item-body-text-graf" style="text-align: left;">Indeed, by the time Europeans encountered tea in China and Japan in the 16th and 17th centuries, it was already a foregone conclusion that tea was something to drink, rather than to chew. Samuel Pepys, the British diarist, referred to the leaf as a “China drink” in 1660. So when reports surfaced of Dutch sailors swallowing tea leaves, the news became a source of amusement. (Most likely, the sailors ate tea leaves to prevent scurvy, a common affliction on long ocean journeys.)</p>
<p class="item-body-text-graf" style="text-align: left;">While many people around the world now know tea only as a drink, the inhabitants of the Eastern Himalayas continue to enjoy eating the leaves. Like their ancestors, Palaung tribespeople steam and wrap tea in banana leaves, then deposit the parcels in subterranean pits. After several months, the pickled tea leaves are ready to go into Lahpet Thoke, or the famous Burmese tea salad. The Jino, who live in Yunnan, also relish their pickled tea, and use the fresh leaves to make stir-fried greens and gruel.</p>
<p class="item-body-text-graf" style="text-align: left;">Edible tea also never entirely disappeared from the Chinese-speaking world. Despite Lu’s derision, people still consume a tea stew called<span> </span><em>leicha</em><span> </span>(擂茶). Translated into English as “pounded tea” or “thunder tea,” leicha is best known as a distinctive food of the Hakka, a group of Han Chinese who fled a war-torn North China and settled in the South many centuries ago.</p>
<p class="item-body-text-graf"><a href="https://storage.ning.com/topology/rest/1.0/file/get/10173900291?profile=original" target="_blank" rel="noopener"><img src="https://storage.ning.com/topology/rest/1.0/file/get/10173900291?profile=RESIZE_710x" width="500" class="align-center"/></a></p>
<p class="item-body-text-graf" style="text-align: center;"><span style="font-size: 8pt;"><strong>A gold statue of Lu Yu at Longjing tea plantation Hangzhou China. <span class="caption-credit">MONICAA / ALAMY</span></strong></span></p>
<p class="item-body-text-graf"></p>
<p class="item-body-text-graf" style="text-align: left;">Although every Hakka cook puts their own spin on the recipe, the basic outlines are similar. Start by making a paste. Mortar the green or Oolong tea with ingredients, such as scallions, ginger, mint, sesame seeds, and basil, then add hot water. Once you have a bright, green sauce, pour it over a bed of rice and your choice of vegetables and bean curd.</p>
<p class="item-body-text-graf" style="text-align: left;">In recent years, this caffeinated stew has witnessed a minor revival thanks to the popularity of Hakka cuisine. Pounded tea is now a beloved street food in Malaysia and an ice-cream flavor in Taiwan.</p>
<p class="item-body-text-graf" style="text-align: left;">Foodies also no longer dismiss pounded tea as “ditch water.” In<span> </span><em>The Hakka Cookbook: Chinese Soul Food from Around the World</em>, Linda Lau Anusasananan extols its uniqueness: “Each element of the topping contributes a different taste and texture,” she writes. The sauce is “smooth, creamy, and herbaceous. When combined with the garlic-scented rice, the dish satisfies and energizes.”</p>
<p class="item-body-text-graf" style="text-align: left;">While it is unclear whether pounded tea will ever become a mainstream food again in China, one thing is certain: From Himalayan tradition to scorned country food to acclaimed heritage, eating your tea has come full circle.</p>
<h2 class="article-subheading-pre-rd">Leicha (Herbaceous Pounded Tea from Malaysia)</h2>
<h3 class="article-second-subheading-pre-rd">From<span> </span><a href="https://thehakkacookbook.com/tag/lei-cha-recipe/">The Hakka Cookbook Blog</a>, by Linda Lau Anusasananan</h3>
<p class="item-body-text-graf">Makes about 5 1/2 cups, 6 to 8 servings, of tea to serve over rice and greens</p>
<p class="item-body-text-graf"><em>Ingredients</em></p>
<p class="item-body-text-graf"><em>2 cups fresh Thai or Italian basil leaves</em><br/> <em>2 cups fresh mint leaves</em><br/>
<em>2 teaspoons vegetable oil</em><br/>
<em>1 teaspoon chopped garlic</em><br/>
<em>1/4 cup chopped cilantro</em><br/>
<em>2 tablespoons dried green tea leaves</em><br/>
<em>6 black peppercorns</em><br/>
<em>2/3 cup roasted salted peanuts</em><br/>
<em>3 tablespoons toasted sesame seeds</em><br/>
<em>1 cup cold water</em><br/>
<em>4 cups boiling water</em><br/>
<em>1 teaspoon kosher salt, or to taste</em></p>
<ol>
<li>Coarsely chop basil and mint. Set a 10- to 12-inch frying pan over medium-high heat. When the pan is hot, add the oil and rotate the pan to spread. Add the garlic and stir until soft, about 30 seconds. Add the basil, mint and cilantro; stir-fry just until the herbs turn bright green, about 30 seconds. Remove herbs from the pan.</li>
<li>In a blender, finely grind the tea leaves and peppercorns. Add the peanuts and sesame seeds; blend until finely ground. Add the basil mixture and cold water, and blend until smooth.</li>
<li>Just before serving, add 1 cup of the boiling water to herb mixture in blender and whirl until smooth, holding blender lid down with a towel. Pour tea into a 2-quart pan. Add the remaining 3 cups boiling water and salt; whisk until blended. Stir over medium heat until hot. Serve hot.</li>
</ol>
<p class="item-body-text-graf">Author’s note: This recipe is very similar to the soup that Lu Yu complained about. For my part, I enjoyed it. This is just the tea portion of the recipe, you should pour it over rice topped with stir-fried greens and pressed tofu. Anusasananan has a recipe with suggested toppings and garlic rice on page 120<span> </span><a href="https://thehakkacookbook.com/the-hakka-cookbook/">of<span> </span><em>The Hakka Cookbook</em></a>.</p>
<p class="item-body-text-graf item-body-last">When I cooked this leicha recipe, I cooked 1 cup of rice, sauteed a head of bok choy until it wilted slightly, and fried slices of pressed tofu in the wok. To serve, I put a half cup of the cooked rice into a bowl, added the bok choy, pressed tofu, roasted peanuts, and preserved mustard greens, then drizzled the tea sauce on top. You can add more tea sauce if you like your food soupier, and season it with additional salt and pepper. Though not traditional, I found that a pinch of spicy, fermented Burmese tea leaves, which I bought from Amazon, enhances the flavor.</p>
<p class="item-body-text-graf item-body-last"></p>
<p class="item-body-text-graf item-body-last" style="text-align: center;"><span style="font-size: 8pt;"><em><a href="https://www.atlasobscura.com/articles/eating-tea" target="_blank" rel="noopener">https://www.atlasobscura.com/articles/eating-tea</a></em></span></p>
</div>
</div> Aleister Crowley’s Coffee Consecrationtag:templeilluminatus.ning.com,2022-02-10:6363372:Topic:36123972022-02-10T19:22:18.398ZLinda M.https://templeilluminatus.ning.com/profile/LindaMann
<p><a href="https://storage.ning.com/topology/rest/1.0/file/get/10087486690?profile=RESIZE_584x" target="_self"><img class="align-center" src="https://storage.ning.com/topology/rest/1.0/file/get/10087486690?profile=RESIZE_584x" width="500"></img></a></p>
<p> </p>
<p style="text-align: center;"><span style="font-size: 14pt;">This is a short prayer to coffee published in <em>The Equinox</em> — Crowley’s Review of Scientific Illuminism.</span></p>
<p style="text-align: center;"><span style="font-size: 14pt;"><strong>“O coffee! By the mighty Name of Power do I invoke thee, consecrating thee to the Service of the Magic…</strong></span></p>
<p><a href="https://storage.ning.com/topology/rest/1.0/file/get/10087486690?profile=RESIZE_584x" target="_self"><img class="align-center" src="https://storage.ning.com/topology/rest/1.0/file/get/10087486690?profile=RESIZE_584x" width="500"/></a></p>
<p> </p>
<p style="text-align: center;"><span style="font-size: 14pt;">This is a short prayer to coffee published in <em>The Equinox</em> — Crowley’s Review of Scientific Illuminism.</span></p>
<p style="text-align: center;"><span style="font-size: 14pt;"><strong>“O coffee! By the mighty Name of Power do I invoke thee, consecrating thee to the Service of the Magic of Light.</strong></span><br/> <span style="font-size: 14pt;"><strong>Let the pulsations of my heart be strong and regular and slow!</strong></span><br/> <span style="font-size: 14pt;"><strong>Let my brain be wakeful and active in its supreme task of self-control!</strong></span><br/> <span style="font-size: 14pt;"><strong>That my desired end may be effected through Thy strength, Adonai, unto Whom be the Glory for ever!</strong></span><br/> <span style="font-size: 14pt;"><strong>Amen without lie, and Amen, and Amen of Amen.”</strong> - <a href="https://library.hrmtc.com/2012/01/05/o-coffee-by-the-mighty-name-of-power-do-i-invoke-thee-consecrating-thee-to-the-service-of-the-magic-of-light-let-the-pulsations-of-my-heart-be-strong-and-regular-and-slow-let-my-brain-be-wakeful/">Source</a></span></p>
<p style="text-align: center;"> </p>
<p style="text-align: center;"><span style="font-size: 14pt;">These brief words intend to transform an everyday beverage into a potion for energy work. Crowley poetically projects his ideals of the effects of coffee: power without anxiety, diligence and mental self-mastery. The drink becomes a Magic tool. While this is just an example of how one could say this dedication, its power lies in the act of giving meaning and sacredness to a daily habit.</span></p>
<p style="text-align: center;"> </p>
<p style="text-align: center;"><span style="font-size: 14pt;">Note that the term “<strong>Adonai</strong>” used by Crowley in this prayer is a Hebrew word meaning “Lord.” It is sometimes used to refer to the Holy Guardian Angel.</span></p>
<p style="text-align: center;"> </p>
<p style="text-align: center;"><span style="font-size: 14pt;">Being a poet and ceremonial magician, Crowley held in high esteem the power of invocations. In this case, coffee may work as a <strong>concentration tool for magical workings, artistic endeavors or daily rites.</strong></span></p>
<p style="text-align: center;"> </p>
<p style="text-align: center;"><span style="font-size: 14pt;"><strong><a href="https://storage.ning.com/topology/rest/1.0/file/get/10087483856?profile=original" target="_self">Coffee-Consecration-Prayer-Aleister-Crowley-Spells8.pdf</a></strong></span></p>
<p style="text-align: center;"> </p>
<p style="text-align: center;"><span style="font-size: 8pt;"><em><a href="https://forum.spells8.com/t/aleister-crowleys-coffee-consecration/711" target="_blank" rel="noopener">https://forum.spells8.com/t/aleister-crowleys-coffee-consecration/711</a></em></span></p> but first, coffee. ☕ jazzy lofi mixtag:templeilluminatus.ning.com,2022-02-06:6363372:Topic:36120942022-02-06T06:24:42.865ZLinda M.https://templeilluminatus.ning.com/profile/LindaMann
<p>Pour yourself a nice hot cup of your favorite Coffee or Tea ;</p>
<p>Click play for Contemplative moments :-)</p>
<p><iframe src="https://www.youtube.com/embed/IP-tFgADP4M?wmode=opaque" allowfullscreen="" width="560" height="315" frameborder="0"></iframe>
</p>
<p>Pour yourself a nice hot cup of your favorite Coffee or Tea ;</p>
<p>Click play for Contemplative moments :-)</p>
<p><iframe src="https://www.youtube.com/embed/IP-tFgADP4M?wmode=opaque" allowfullscreen="" width="560" height="315" frameborder="0"></iframe>
</p> Grilled Nectarine Rosemary Iced Teatag:templeilluminatus.ning.com,2022-01-13:6363372:Topic:36089592022-01-13T18:16:49.015ZLinda M.https://templeilluminatus.ning.com/profile/LindaMann
<h3 class="mv-create-ingredients-title mv-create-title-secondary"><iframe allowfullscreen="" frameborder="0" height="416" src="https://www.youtube.com/embed/Qv1NqpLvo-g?wmode=opaque" width="740"></iframe>
</h3>
<h3 class="mv-create-ingredients-title mv-create-title-secondary">Ingredients</h3>
<ul>
<li>2 nectarines, cut into wedges</li>
<li>2 tablespoons fresh lemon juice</li>
<li>1 teaspoons black tea leaves</li>
<li>2 teaspoons rosemary leaves, plus extra rosemary sprigs</li>
<li>3 tablespoons…</li>
</ul>
<h3 class="mv-create-ingredients-title mv-create-title-secondary"><iframe src="https://www.youtube.com/embed/Qv1NqpLvo-g?wmode=opaque" width="740" height="416" frameborder="0" allowfullscreen=""></iframe>
</h3>
<h3 class="mv-create-ingredients-title mv-create-title-secondary">Ingredients</h3>
<ul>
<li>2 nectarines, cut into wedges</li>
<li>2 tablespoons fresh lemon juice</li>
<li>1 teaspoons black tea leaves</li>
<li>2 teaspoons rosemary leaves, plus extra rosemary sprigs</li>
<li>3 tablespoons honey or more as per taste</li>
<li>3 cups water</li>
</ul>
<h3 class="mv-create-instructions-title mv-create-title-secondary">Instructions</h3>
<ol>
<li id="mv_create_370_1">Place a grill pan on high heat and once it’s hot enough, brush little oil on it. Layer the nectarine wedges and grill for about 2 to 3 minutes on each side or until you see char grill marks. Keep it aside once done.</li>
<li id="mv_create_370_2">Place a pan on high heat and bring 2 cups of water to a boil. Then, take the pan off the heat and add the tea leaves along with the rosemary leaves (not the extra sprigs). Cover the pan and let it steep for 10 minutes. Strain it into a pitcher and let it cool down. You could keep it in the refrigerator too.</li>
<li id="mv_create_370_3">In the meantime, save a few grilled nectarines for garnish and puree the rest with the lemon juice. Strain the puree into the rosemary iced tea. Add extra rosemary sprigs and 3 cups of water to the iced tea and give it a stir. Leave it in the refrigerator for 2 hours.</li>
<li id="mv_create_370_4">Before serving, taste for sweetness and add more honey, if you prefer. Fill a glass with ice cubes, pour the iced tea and garnish with a few grilled nectarine wedges.</li>
</ol>
<h3 class="mv-create-notes-title mv-create-title-secondary">Notes</h3>
<div class="mv-create-notes-content"><p>Depending on the sweetness of the fruit, you might have to add more sugar or honey.</p>
<h6 class="mv-create-nutrition-title mv-create-strong"><span style="font-size: 12pt;">Nutrition Information</span></h6>
<p><span class="mv-create-nutrition-item mv-create-nutrition-yield"><span class="mv-create-nutrition-label mv-create-uppercase">Yield: </span>4</span></p>
<p><span class="mv-create-nutrition-item mv-create-nutrition-serving-size"><span class="mv-create-nutrition-label mv-create-uppercase">Serving Size: </span>1</span> <span class="mv-create-nutrition-item mv-create-nutrition-serving-size">Makes 5 cups</span></p>
<p><span style="text-decoration: underline;"><strong><span class="mv-create-nutrition-amount"><em>Amount Per Serving</em></span></strong></span></p>
<p><span class="mv-create-nutrition-item mv-create-nutrition-calories"><span class="mv-create-nutrition-label mv-create-uppercase">Calories: </span>87</span></p>
<p><span class="mv-create-nutrition-item mv-create-nutrition-total-fat"><span class="mv-create-nutrition-label mv-create-uppercase">Total Fat: </span>0g</span></p>
<p><span class="mv-create-nutrition-item mv-create-nutrition-saturated-fat mv-create-nutrition-indent"><span class="mv-create-nutrition-label mv-create-uppercase">S</span></span><span class="mv-create-nutrition-item mv-create-nutrition-saturated-fat mv-create-nutrition-indent"><span class="mv-create-nutrition-label mv-create-uppercase">aturated Fat: </span>0g</span></p>
<p><span class="mv-create-nutrition-item mv-create-nutrition-trans-fat mv-create-nutrition-indent"><span class="mv-create-nutrition-label mv-create-uppercase">Trans Fat: </span>0g</span></p>
<p><span class="mv-create-nutrition-item mv-create-nutrition-unsaturated-fat mv-create-nutrition-indent"><span class="mv-create-nutrition-label mv-create-uppercase">Unsaturated Fat: </span>0g</span></p>
<p><span class="mv-create-nutrition-item mv-create-nutrition-cholesterol"><span class="mv-create-nutrition-label mv-create-uppercase">Cholesterol: </span>0mg</span></p>
<p><span class="mv-create-nutrition-item mv-create-nutrition-sodium"><span class="mv-create-nutrition-label mv-create-uppercase">Sodium: </span>8mg</span></p>
<p><span class="mv-create-nutrition-item mv-create-nutrition-carbohydrates"><span class="mv-create-nutrition-label mv-create-uppercase">Carbohydrates: </span>22g</span></p>
<p><span class="mv-create-nutrition-item mv-create-nutrition-fiber mv-create-nutrition-indent"><span class="mv-create-nutrition-label mv-create-uppercase">Fiber: </span>2g</span></p>
<p><span class="mv-create-nutrition-item mv-create-nutrition-sugar mv-create-nutrition-indent"><span class="mv-create-nutrition-label mv-create-uppercase">Sugar: </span>19g</span></p>
<p><span class="mv-create-nutrition-item mv-create-nutrition-protein"><span class="mv-create-nutrition-label mv-create-uppercase">Protein: </span>1g</span></p>
<p> </p>
<p style="text-align: center;"><span style="font-size: 8pt;"><em><a href="https://www.playfulcooking.com/beverage/grilled-nectarine-rosemary-iced-tea/" target="_blank" rel="noopener">https://www.playfulcooking.com/beverage/grilled-nectarine-rosemary-iced-tea/</a></em></span></p>
</div> Saffron Tea: 5 Benefits and How to Make Ittag:templeilluminatus.ning.com,2022-01-13:6363372:Topic:36090252022-01-13T17:31:39.976ZLinda M.https://templeilluminatus.ning.com/profile/LindaMann
<div class="css-1u22pos"><p><a href="https://storage.ning.com/topology/rest/1.0/file/get/10010006062?profile=RESIZE_584x" rel="noopener" target="_blank"><img class="align-left" src="https://storage.ning.com/topology/rest/1.0/file/get/10010006062?profile=RESIZE_710x" width="400"></img></a> Saffron is a spice that comes from the flowers of crocus <em>sativus Linné</em>. The crocus grows in the Middle East and parts of Europe. It’s most commonly cultivated in Iran, India, and Greece.</p>
<p>It only flowers for about three to four weeks during October and November. The flower produces dark red stigmas, also called…</p>
</div>
<div class="css-1u22pos"><p><a href="https://storage.ning.com/topology/rest/1.0/file/get/10010006062?profile=RESIZE_584x" target="_blank" rel="noopener"><img src="https://storage.ning.com/topology/rest/1.0/file/get/10010006062?profile=RESIZE_710x" width="400" class="align-left"/></a>Saffron is a spice that comes from the flowers of crocus <em>sativus Linné</em>. The crocus grows in the Middle East and parts of Europe. It’s most commonly cultivated in Iran, India, and Greece.</p>
<p>It only flowers for about three to four weeks during October and November. The flower produces dark red stigmas, also called threads, which are removed carefully by hand and dried. These are considered to be the saffron spice.</p>
<p>Saffron has also been used for culinary purposes to add color and flavor to foods, as a fabric dye, and a perfume ingredient. Like many other herbs and spices, saffron can be prepared as a tea.</p>
<p>Today, saffron still holds a high value as both a spice used for cooking and an alternative treatment for various health conditions. Some studies have shown the spice to be effective for a variety of uses.</p>
<p>Read on to learn more about its health benefits and how to make saffron tea.</p>
<div id="onequarter-of-article"> </div>
</div>
<div class="css-0"><div><span style="font-size: 14pt;">What is the history of saffron?</span></div>
<p>The crocus saffron grows to 20 to 30 centimeters (cm). It takes three years from the time they’re planted as seeds for the crocus to produce flowers. Each plant makes about three to four flowers, and each flower has about three stigmas.</p>
<p>Saffron is one of the most expensive spices in the world because it must be harvested by hand. It also takes a large quantity of blossoms and dried stigmas to make 1 kilogram (kg) of the spice.</p>
<p>The spice has a long history. It’s believed that humans used saffron as early as 3,500 years ago. Historically, people used it to treat a long list of health conditions, including:</p>
<ul>
<li>trouble urinating</li>
<li>menstrual issues</li>
<li>eye disorders</li>
<li>ulcers</li>
<li>stomach issues</li>
<li>tumors</li>
<li>mental disorders</li>
</ul>
<div><span style="font-size: 14pt;">What are the health benefits of saffron tea?</span></div>
<h3><strong>1. Antidepressant</strong></h3>
<p>Saffron has been nicknamed the “sunshine spice.” And that’s not just because of its red and sometimes yellow coloring. The spice is believed to have mood-boosting properties. There may be some science behind these claims, too.</p>
<p>One older study in the <a class="content-link css-5r4717" href="http://www.ncbi.nlm.nih.gov/pubmed/15707766" target="_blank" rel="noopener noreferrer">Journal of Ethnopharmacology<span class="css-1mdvjzu icon-hl-trusted-source-after"><span class="sro">Trusted Source</span></span></a> found saffron to be as effective as the drug fluoxetine (Prozac) in treating mild to moderate depression.</p>
<p>A review in the <a class="content-link css-5r4717" href="http://www.sciencedirect.com/science/article/pii/S2095496414601412" target="_blank" rel="noopener noreferrer">Journal of Integrative Medicine</a> examined several studies involving the use of saffron for treatment of depression in adults over 18. Researchers found that saffron did improve symptoms for people with major depressive disorder. This may make the spice a good alternative for people who don’t tolerate antidepressant medications well.</p>
<h3><strong>2. Heart health</strong></h3>
<p>Saffron has many different chemical components. Some of these may help to reduce blood pressure and provide protection against heart disease.</p>
<p>A <a class="content-link css-5r4717" href="http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3249922/" target="_blank" rel="noopener noreferrer">review<span class="css-1mdvjzu icon-hl-trusted-source-after"><span class="sro">Trusted Source</span></span></a> of studies done on rats showed that saffron lowered blood pressure. Other research using rabbits found the spice to be effective in lowering cholesterol and triglyceride levels.</p>
<p>One older human study in the <a class="content-link css-5r4717" href="http://www.ncbi.nlm.nih.gov/pubmed/9808914" target="_blank" rel="noopener noreferrer">Indian Journal of Medical Sciences<span class="css-1mdvjzu icon-hl-trusted-source-after"><span class="sro">Trusted Source</span></span></a> found that saffron reduced the possibility that bad cholesterol would cause tissue damage. Researchers believe that the antioxidant properties of saffron might have a protective effect when it comes to heart disease.</p>
<h3><strong>3. PMS treatment</strong></h3>
<p>Premenstrual syndrome (PMS) can cause a variety of uncomfortable symptoms, from mood swings to physical discomforts. Some women are affected more than others. For those who want relief but don’t want to rely on medications, saffron may be a good alternative.</p>
<p>A review in the <a class="content-link css-5r4717" href="http://www.tandfonline.com/doi/abs/10.3109/0167482X.2010.538102?journalCode=ipob20" target="_blank" rel="noopener noreferrer">Journal of Psychosomatic Obstetrics & Gynecology</a> looked at the use of herbal treatments for PMS and the more severe premenstrual dysphoric disorder (PMDD). Both conditions cause discomfort to a woman in the one to two weeks before her period begins. Saffron is listed in the review as being an effective treatment for symptoms.</p>
<p>Another study in the <a class="content-link css-5r4717" href="http://onlinelibrary.wiley.com/doi/10.1111/j.1471-0528.2007.01652.x/abstract" target="_blank" rel="noopener noreferrer">International Journal of Obstetrics & Gynaecology<span class="css-1mdvjzu icon-hl-trusted-source-after"><span class="sro">Trusted Source</span></span></a> looked at saffron as a treatment for PMS symptoms in women ages 20 to 45. Researchers found that 15 mg of saffron twice daily is effective in relieving PMS symptoms.</p>
<h3><strong>4. Boosts memory</strong></h3>
<p>Saffron contains two chemicals, crocin and crocetin, which researchers believe may help learning and memory function. One <a class="content-link css-5r4717" href="http://www.ncbi.nlm.nih.gov/pubmed/10815004/" target="_blank" rel="noopener noreferrer">study<span class="css-1mdvjzu icon-hl-trusted-source-after"><span class="sro">Trusted Source</span></span></a> published in Phytotherapy Research using mice found that saffron was able to improve learning and memory problems. This promising research shows that saffron may have potential in treating diseases that affect the brain, like Alzheimer’s and Parkinson’s.</p>
<h3><strong>5. Cancer prevention</strong></h3>
<p>Saffron is rich in both antioxidants and flavonoids. Antioxidants help protect the body from harmful substances. Flavonoids are chemicals found in plants that help the plant protect itself from fungus and disease.</p>
<p>A 2015 review in the <a class="content-link css-5r4717" href="http://www.sciencedirect.com/science/article/pii/S2225411014000194" target="_blank" rel="noopener noreferrer">Journal of Traditional and Complementary Medicine </a>found that the chemical makeup of saffron may be effective in preventing and treating several different cancers. But researchers point out that more studies involving humans are needed.</p>
<div><span style="font-size: 14pt;">Where to buy saffron</span></div>
<p>When buying saffron, make sure you’re buying from a reputable source. Look for it in a grocery or health food store, or an online carrier with a good reputation. The spice is expensive, so it can often be the target of fraud. To cut costs, manufacturers may mix saffron with other ingredients. This not only dilutes the health benefits, but it can also be harmful.</p>
<div><span style="font-size: 14pt;"><strong>How to make saffron tea</strong></span></div>
<p>Saffron tea can be prepared plain, by steeping the threads in hot water. But the spice can have a strong and bitter taste. For this reason, many recipes feature the herb paired a variety of different ways. You can mix it in with tea leaves, or add other herbs and spices.</p>
<p>Recipes can vary, but generally involve boiling water in a saucepan and then adding saffron and other ingredients. Let the saffron steep the way you would let a teabag sit in hot water, for about five to eight minutes. Then remove the threads and enjoy.</p>
<p>This recipe from <a class="content-link css-5r4717" href="http://eatbeautiful.net/2014/10/22/flower-power-a-milk-tea-recipe-for-depression-and-general-wellness/" target="_blank" rel="noopener noreferrer">Eat Beautiful</a> mixes saffron with cardamom and uses either raw milk or coconut milk to give it a richer taste.</p>
<p>You can also enjoy saffron tea cold. An iced tea version from the food blog <a class="content-link css-5r4717" href="http://ciaoflorentina.com/healthy-skin-iced-saffron-tea-recipe-with-peach-and-basil/" target="_blank" rel="noopener noreferrer">Ciao Florentina</a> combines saffron with other ingredients like basil, lemon, and honey.</p>
<p> </p>
<p style="text-align: center;"><span style="font-size: 8pt;"><em><a href="https://www.healthline.com/health/food-nutrition/saffron-tea-benefits" target="_blank" rel="noopener">https://www.healthline.com/health/food-nutrition/saffron-tea-benefits</a></em></span></p>
</div> 10 of the Best Ethical Coffees Out Theretag:templeilluminatus.ning.com,2022-01-06:6363372:Topic:36081812022-01-06T17:28:35.541ZLinda M.https://templeilluminatus.ning.com/profile/LindaMann
<p><a href="https://storage.ning.com/topology/rest/1.0/file/get/9986834255?profile=original" target="_self"><img class="align-center" src="https://storage.ning.com/topology/rest/1.0/file/get/9986834255?profile=RESIZE_584x" width="500"></img></a></p>
<p><a href="https://www.smithsonianmag.com/arts-culture/a-guide-buying-ethical-coffee-180956743/">Coffee farmers are some of the worst-treated farmers</a> in the world. Their jobs are labor-intensive, and low profit. The coffee plant itself is incredibly high risk for disease and pests. Luckily, people’s ethical stands are higher when it comes to what coffee to drink…</p>
<p><a href="https://storage.ning.com/topology/rest/1.0/file/get/9986834255?profile=original" target="_self"><img class="align-center" src="https://storage.ning.com/topology/rest/1.0/file/get/9986834255?profile=RESIZE_584x" width="500"/></a></p>
<p><a href="https://www.smithsonianmag.com/arts-culture/a-guide-buying-ethical-coffee-180956743/">Coffee farmers are some of the worst-treated farmers</a> in the world. Their jobs are labor-intensive, and low profit. The coffee plant itself is incredibly high risk for disease and pests. Luckily, people’s ethical stands are higher when it comes to what coffee to drink because it’s not seen as food, but more of a delicious happy luxury. Because of this, consumers feel the right to be a bit pickier about where and how their coffee is grown. </p>
<p>The Smithsonian Magazine lays out what you should look for in an ethical and sustainable coffee. While getting all of these is a bit complicated, being able to check as many off as you can before purchasing a bag of coffee is ideal! </p>
<ul>
<li><strong>Direct trade</strong>: Gives farmers a bigger chunk of profits.</li>
<li><strong>Shade-grown</strong>: Lets farmers grow their crops without destroying surrounding biodiversity.</li>
<li><strong>Organic</strong>: Helps prevent excess erosion (along with not using pesticides). </li>
<li><strong>Fair Trade Certified</strong>: Along with getting paid fair wages, they also get a premium to invest back into the community, and don’t suffer wage losses if the market price goes down.</li>
<li><strong>Rainforest Alliance Certified</strong>: Protects against child labor and some ecological factors. Although truthfully it isn’t very strict. </li>
<li><strong>UTZ Certified</strong>: Generally protects habitat preservation, water use, pesticide use and soil erosion prevention. </li>
<li><strong>Bird-Friendly Certified:</strong> Ensures farms are growing organic and shade-grown coffee. This is a very important but generally uncommon certification. </li>
</ul>
<h2><strong>1. Thanksgiving Coffee “SongBird Guatemalan, Light Roast” </strong></h2>
<p>The <a href="https://www.amazon.com/dp/B077HRVB6Z/?tag=onegrepla-20">Thanksgiving Coffee “SongBird Guatemalan, Light Roast” Light Roasted Fair Trade Organic Shade Grown Whole Bean Coffee</a> says it all in the name. It’s organic, Fair Trade Certified, and shade-grown. The coffee is also grown on a Guatemalan Bird-Friendly Farm and has notes of cherry, molasses, smokey semi-sweet chocolate, and caramel. That sounds delicious! A <a href="https://www.amazon.com/dp/B077HRVB6Z/?tag=onegrepla-20">12-ounce bag is $15.99</a>. </p>
<p><a href="https://www.amazon.com/gp/profile/amzn1.account.AECSOBNMKOJ5BYK2ZU5S73QU4PZQ/ref=cm_cr_dp_d_gw_tr?ie=UTF8">Sue says</a> “I found this coffee off a Smithsonian article that talks all about how this is one of around 10 brands of coffee in the world that’s “Bird Friendly certified coffee”, which is even stricter than the Rainforest Alliance coffee. The Smithsonian has whole diagrams and explanations about how this coffee is grown; it’s so cool. I can’t speak much for the flavor of the coffee because it’s all just coffee to me, but it is light roast and I’m helping birds!”</p>
<h2><strong>2. Tiny Footprint Coffee Nicaragua Segovia </strong></h2>
<p>The <a href="https://www.amazon.com/dp/B00Z4Z88I2/?tag=onegrepla-20">Tiny Footprint Coffee Nicaragua Segovia, Dark Roast, Carbon Negative, USDA Organic, Fair Trade Certified, Ground Coffee</a> is a great ethical option for your morning cup. It’s carbon negative (which is very cool), organic, fair trade, and shade grown. The company “also purchase[s] coffee from small, family-owned farms that are not fair-trade eligible, yet grow some of the most beautiful, best tasting coffees on the planet.” Although they aren’t certified bird-friendly, they do work with a foundation for birds. A <a href="https://www.amazon.com/dp/B00Z4Z88I2/?tag=onegrepla-20">16-ounce bag is $13.00</a>.</p>
<p><a href="https://www.amazon.com/gp/profile/amzn1.account.AERGQ6U7YCR6JZ54FFKYPUM7PFDQ/ref=cm_cr_dp_d_gw_tr?ie=UTF8">One customer says</a> “My husband and I drink 2 cups of coffee together. These Tiny footprint coffee beans lasts at least 1-1.5 months for our house hold. The coffee tastes non acidic, no heartburn after drinking, also has full, rich flavor.”</p>
<h2><strong>3. Java Planet, Organic Coffee Beans, Guatemalan Single Origin</strong></h2>
<p>The <a href="https://www.amazon.com/dp/B01MDJX8QY/?tag=onegrepla-20">Java Planet, Organic Coffee Beans, Guatemalan Single Origin, Gourmet Low Acid Medium Roast of Arabica Whole Bean Coffee, Certified Organic, Smithsonian Bird Friendly Certified</a> coffee has fruity undertones with notes of chocolate and caramel. It’s organic, bird-friendly, Fair Trade Certified, and even won a Sustainable Business Award in 2015! A <a href="https://www.amazon.com/dp/B01MDJX8QY/?tag=onegrepla-20">pound bag is $15.99</a>. </p>
<p><a href="https://www.amazon.com/gp/profile/amzn1.account.AGXCAOR72XSHC52ITYNSC3NCFOSA/ref=cm_cr_dp_d_gw_tr?ie=UTF8">Kathleen W</a> says “While I found this coffee delicious, it’s even nicer that the growers, roasters/distributors are truly bird friendly, even having the SMBC (Smithsonian Migratory Bird Center) certification for shade-tree-grown coffee that surpasses the Rainforest Alliance certification for shade-tree coffee (which in many instances is hardly shaded). THANK YOU for caring and doing something that makes a big difference for migratory birds around the world. Deforestation destroys bird habitat. Consequently coffee growers and coffee drinkers would do well to make a change for birds and for all of us. Who doesn’t enjoy beautiful birds? If deforestation continues, their numbers will continue to decline, and our beautiful spring/fall migrants will continue to decline in species and number.” </p>
<h2><strong>4. Tomorrow’s Coffee Organic, Dark French Roast with Chocolate Flavor</strong></h2>
<p><a href="https://www.amazon.com/dp/B07WY4CCT7/?tag=onegrepla-20">Tomorrow’s Coffee Organic, Fair Trade, Shade Grown Whole Bean bird friendly coffee | Dark French Roast with chocolate flavor | Sustains Amazon Rainforest</a> is a great example of high-quality ethical coffee. The notes are smokey and chocolatey. It’s also organic, Fair Trade Certified, bird-friendly, and comes in an omnidegradable bag, which means it will break down five times as fast as normal plastic. A <a href="https://www.amazon.com/dp/B07WY4CCT7/?tag=onegrepla-20">pound bag costs $19.99</a>. </p>
<p><a href="https://www.amazon.com/gp/profile/amzn1.account.AGCGDUHQ4LCS3AFVQSRR2MIZU42Q/ref=cm_cr_dp_d_gw_tr?ie=UTF8">Bradley says</a> “This is THE most environmentally responsible coffee in the world. If that wasn’t enough, it also tastes amazing regardless of how its brewed! I go through coffee at a fairly slow rate and the omnidegradable bag keeps my coffee fresh way longer than most other brands I’ve tried. Give this stuff a try and you will not be disappointed and you can be a great part of the environmental movement just by drinking something you already do every day. No excuses now!” </p>
<h2><strong>5. ETHICAL BEAN Fairtrade Organic Coffee</strong></h2>
<p>The <a href="https://www.amazon.com/dp/B086FBJLHR/?tag=onegrepla-20">ETHICAL BEAN Fairtrade Organic Coffee, Mellow Medium Roast, Whole Bean Coffee – 100% Arabica Coffee</a> lives up to its name. It’s Fair Trade Certified and organic, but as a bonus, it also comes with a QR code to trace your bag of coffee. Their farmers receive fair compensation for their average sustainable production costs. The coffee’s notes are nutty and bright. A <a href="https://www.amazon.com/dp/B086FBJLHR/?tag=onegrepla-20">12-ounce bag costs $9.96</a>. </p>
<p><a href="https://www.amazon.com/gp/profile/amzn1.account.AGAZFOCPTWCIBFM7KC7WBFPKWKZQ/ref=cm_cr_dp_d_gw_tr?ie=UTF8">One user</a> says “I bought this because it was advertised as low acid. It was very good. I like the flavor and the price, and I like supporting ethical companies so it’s a yes for me.” </p>
<h2><strong>6. Fresh Roasted Coffee, Organic Flores Bajawa Ngura</strong></h2>
<p>The <a href="https://www.amazon.com/dp/B00SXCZIT0/?tag=onegrepla-20">Fresh Roasted Coffee, Organic Flores Bajawa Ngura, Medium Roast, Kosher RFA, Whole Bean</a> coffee is chocolatey, peppery and herbal. It’s Rainforest Alliance Certified, organic, direct trade, and Fair Trade Certified. This is quite a popular product, and it has over two thousands reviews on Amazon! A <a href="https://www.amazon.com/dp/B00SXCZIT0/?tag=onegrepla-20">12-ounce bag is $14.99</a>. </p>
<p><a href="https://www.amazon.com/gp/profile/amzn1.account.AFVXT2E5PXWTAYTO66GLGVCNPXVA/ref=cm_cr_dp_d_gw_tr?ie=UTF8">One user</a> jokingly comments “Terrible Product! You’ll never appreciate any other coffee bean ever again! Coffee is forever ruined. It’s a gateway bean to true coffee snobbery. First it’s the slow soak in the french press then it’s the fresh grind each time to bring out the rich deep flavor from the oils…. You might stop and wonder what is wrong with you and where you went wrong in life but then you’ll take that sip and truly realize how deep blue moon has its talons into you… there is no escape no turning back only a life of servitude to the flavor of Bali Blue Moon… /cry…. *sip*” </p>
<h2><strong>7. Grumpy Mule Organic Colombia Finca Agroberlin </strong></h2>
<p>The <a href="https://www.amazon.com/dp/B07D6WGLG8/?tag=onegrepla-20">Grumpy Mule Organic Colombia Finca Agroberlin Whole Bean Coffee – 12 oz (340 grams). Rainforest Alliance Certified</a> coffee comes in a resealable bag and has caramel, citrus, and milk chocolate notes. It’s organic and Rainforest Alliance Certified which they say “stands for more sustainable farming methods that help improve farmer livelihoods & mitigate climate change.” Our only issue is that we wish it was fair trade! A <a href="https://www.amazon.com/dp/B07D6WGLG8/?tag=onegrepla-20">12-ounce bag costs $10.50</a>.</p>
<p><a href="https://www.amazon.com/gp/profile/amzn1.account.AETAREHH3KRL35MXO57C5REGAT5A/ref=cm_cr_dp_d_gw_tr?ie=UTF8">Amaral</a> says “This is my second coffee experience with Grumpy Mule and again they hit it out of the park! A smooth cup of coffee with a perfect blend of caramel and chocolate notes . Organic and rainforest alliance certified, and did I mention FRESH! Time to order more! I actually found a Grumpy Mule Cafe at the library at CSUS in Sacramento! Now my favorite coffee on campus!” </p>
<h2><strong>8. FLĪ Fresh USDA Organic Fair Trade and Rainforest Alliance Certified Single-Origin Sumatra Medium Roast </strong></h2>
<p>The <a href="https://www.amazon.com/dp/B07Q4SJBK3/?tag=onegrepla-20">FLĪ Fresh USDA Organic Fair Trade and Rainforest Alliance Certified Single-Origin Sumatra Medium Roast Medium Body Ground Coffee </a>has notes of earth, pepper, and chocolate, and comes from a tropical island in Indonesia. It is organic, Fair Trade Certified, and Rainforest Alliance Certified. A <a href="https://www.amazon.com/dp/B07Q4SJBK3/?tag=onegrepla-20">12-ounce bag costs $22.99</a>. </p>
<p><a href="https://www.amazon.com/gp/profile/amzn1.account.AGBU4GEHVODR2GK3BIUMPNTB3CVA/ref=cm_cr_dp_d_gw_tr?ie=UTF8">One customer</a> says “Loved the fresh taste, I’ve been looking to work back to a more sustainable option for coffee with a good rich flavor!” </p>
<h2><strong>9. Dean’s Beans Organic Coffee Company, Sumatran French Roast Single Origin</strong></h2>
<p>The <a href="https://www.amazon.com/dp/B01N4MB9PN/?tag=onegrepla-20">Dean’s Beans Organic Coffee Company, Sumatran French Roast Single Origin, Ground</a> isn’t just organic and fair trade, and shade-grown, it’s also kosher! The company says “ we create direct relationships and design development projects with each farmer cooperative we work with.” The bag it comes in is omnidegradable, which is a nice bonus. A <a href="https://www.amazon.com/dp/B01N4MB9PN/?tag=onegrepla-20">16-ounce bag costs $14.99</a>. </p>
<p><a href="https://www.amazon.com/gp/profile/amzn1.account.AHZ6Q553TFBJTMUJLDN4FCZQPWBQ/ref=cm_cr_dp_d_gw_tr?ie=UTF8">Jean Walsh</a> says “I love coffee from Timor and it’s not always easy to find. This coffee is organic and purchased through a Fair Trade Certified agreement with the growers. The coffee is delicious and I will certainly buy this coffee again.” </p>
<h2><strong>10. Grand Parade Coffee, Tanzania AA Medium Roast, Mount Kilimanjaro </strong></h2>
<p>The <a href="https://www.amazon.com/dp/B08V5CGCGD/?tag=onegrepla-20">Grand Parade Coffee, Tanzania AA Medium Roast, Mount Kilimanjaro, (12oz.) Whole Bean, Fresh Roasted, Gourmet Single Origin, Premium Arabica, Low Acid, Fair Trade (Whole Bean)</a> coffee has a grapefruit top note with overtones of berry, candied lemon, and hibiscus. It’s Fair Trade Certified, direct trade, and comes from the Kayanza Region. A <a href="https://www.amazon.com/dp/B08V5CGCGD/?tag=onegrepla-20">12-ounce bag is $17.99</a>. </p>
<p><a href="https://www.amazon.com/gp/profile/amzn1.account.AF6W46JPETUUY4LFI4K5VYV3MF7Q/ref=cm_cr_dp_d_gw_tr?ie=UTF8">Briana B</a> says “I’ve tried almost every flavor and so far the Tanzania is the smoothest of the bunch. I will always love the Kenya AA but this one is a close second for me. When it arrived it smelled like butterscotch and chocolate which prompted me to make a cup to try immediately. We then made it into a cold brew which may be how I’ll be drinking this flavor from now on. Not only was it less acidic but I could taste the hints of honey.”</p>
<p>Buying ethical coffee really does make a difference to the farmers who put in incredibly long, back-breaking hours.</p>
<p>Let us know if you try any of these and what you think of them! </p>
<p> </p>
<p style="text-align: center;"><span style="font-size: 8pt;"><em><a href="https://www.onegreenplanet.org/lifestyle/10-of-the-best-ethical-coffees-out-there/" target="_blank" rel="noopener">https://www.onegreenplanet.org/lifestyle/10-of-the-best-ethical-coffees-out-there/</a></em></span></p> Self Love Latte Spelltag:templeilluminatus.ning.com,2022-01-05:6363372:Topic:36080882022-01-05T17:58:05.573ZLinda M.https://templeilluminatus.ning.com/profile/LindaMann
<p><a href="https://storage.ning.com/topology/rest/1.0/file/get/9984443892?profile=original" rel="noopener" target="_blank"><img class="align-center" src="https://storage.ning.com/topology/rest/1.0/file/get/9984443892?profile=RESIZE_710x" width="500"></img></a></p>
<p></p>
<p><b>Ingredients</b></p>
<p>- strawberry/raspberry tea (any works, you could also use coffee with strawberry/raspberry syrup if you don’t drink tea)</p>
<p>- dried culinary roses</p>
<p>- sugar</p>
<p>- milk</p>
<p>- moon water</p>
<p>- red or pink food dye (opt)</p>
<p>- crystals for charging (opt)</p>
<p></p>
<p>To start off, we’re gonna make…</p>
<p><a href="https://storage.ning.com/topology/rest/1.0/file/get/9984443892?profile=original" target="_blank" rel="noopener"><img src="https://storage.ning.com/topology/rest/1.0/file/get/9984443892?profile=RESIZE_710x" width="500" class="align-center"/></a></p>
<p></p>
<p><b>Ingredients</b></p>
<p>- strawberry/raspberry tea (any works, you could also use coffee with strawberry/raspberry syrup if you don’t drink tea)</p>
<p>- dried culinary roses</p>
<p>- sugar</p>
<p>- milk</p>
<p>- moon water</p>
<p>- red or pink food dye (opt)</p>
<p>- crystals for charging (opt)</p>
<p></p>
<p>To start off, we’re gonna make a rose simple syrup.</p>
<p>To make simple syrup, we’re gonna use an equal ratio of water and sugar (I used 1 cup each) and simmer on medium heat until the sugar is dissolved, stirring occasionally.</p>
<p>Then, we’re gonna add the roses. Personally, I use dried culinary roses since they’re more accessible and keep longer. Finding fresh roses that haven’t been sprayed with any kind of fertilizer or insecticide is almost impossible where I live, and it’s super expensive to order. You’re welcome to if you want to, but in that case I would recommend at least doubling my amount.</p>
<p>I like to start with half a cup of roses when using 1 cup sugar + 1 cup water. I’ll let that simmer down and the add another half cup to steep while it sits.</p>
<p>After a few hours, use a mesh strainer to remove the petals and bam. Rose syrup. I usually make this ahead of time and just keep it, since it’s a long process. I find it keeps well in Tupperware.</p>
<p>Now, onto the actual latte.</p>
<p>Prepare the tea/coffee according to the instructions and your preference. At the same time, heat up an equal amount of milk and make it relatively frothy. Add the rose syrup to the milk, as well as the food dye if you choose to.</p>
<p>Now, choose a mug, as well as some things to charge it with. I like to use a tarot or oracle card that I see as representing self love and self care and a small rose quartz point with clear quartz. Pour the tea into the cup first, then add the rose milk, and watch them combine. When you feel ready, stir the latte clockwise, visualizing love coming into your life.</p>
<p>If you’re good at latte art, you could also draw some sigils or a heart. This can also be served cold, which would make a good drink in summer!</p>
<p>You can also remove the rose syrup and just steep rose petals with the tea if you aren’t into super sweet drinks.</p>
<p></p>
<p style="text-align: center;"><i>spell written by Roman Valentine,<span> </span><a class="tumblelog" href="https://tmblr.co/mZMrC5-_a_7reLT9X6Ogw9g">@theretrowitch</a></i></p>