Tips for Spring Revisted and CCF Tea Recipe!

Winter's sluggishness and debris are slowly clearing out to make way for all the new growth of spring. In my yard the forsythia is starting to bloom, and the hyacinths and daffodils are coming up. Spring is the season for beginnings and renewal, and we want to and should align ourselves with the natural world. As we leave winter behind, we feel more energetic, spend more time outdoors, and it is also a good time to cleanse ourselves of any imbalances that accumulated over the winter, making our yoga practice a little more vigorous, and doing poses like Lion and Breathe of Joy.

Adjusting our diet is also a great way to clear out any lingering imbalances from winter. We do not need the heavy foods of winter. In spring, which is Kapha season, and Kapha is comprised of the elements water and earth, we want to eat lighter and warming foods to balance the heaviness of the season.

Eat fewer grains and dairy products which can contribute to spring colds. Favor pungent foods and spices like hot peppers, ginger, mustard, radishes and onions. Consume more greens which have the bitter taste, and eat foods with the astringent taste, which includes legumes and cabbage family vegetables.

Spring is also the best time of the year to embark on a cleanse to help our body get rid of wastes we have been holding on to; it is like cleaning our “internal closet”. The basis for a cleanse is kitchari, a combination of mung dal and basmati rice with spices. CCF (cumin, coriander and fennel) is a wonderful digestive and tasty tea to drink regularly during the seasonal transition and into the spring.  If you would like more information about trying a spring cleanse, even for a day or two, or if you would like a Spring Kitchari recipe, please contact me at dhelfeld@starpower.net.

I have posted my recipe for CCF  tea below. Enjoy!

CCF Tea

Mix equal parts cumin, coriander and fennel seeds together, and store in a glass jar. To make the tea, put 1 teaspoon of the mixture in a small saucepan, and dry roast the seeds on low heat until you smell a nice aroma, but do not burn them. It may take 30 seconds to 1 minute. Add 3 cups of cold filtered water to the pot, bring to a boil, cover and simmer for 8 to 10 minutes. Turn the pot off, and let sit for at least 5 minutes before drinking. Strain, and enjoy. If you are mostly Vata or Kapha by nature, you can add 1 t to 1T of chopped fresh ginger after the water has boiled, especially good in the winter and spring. Add less or omit for Pitta.

This is a good tea to drink all day, especially in the afternoon and evening. It is fine to have anytime of the year. In the summer, you should add chopped fresh mint and reduce or eliminate the ginger. In the winter and spring, you can add ¼ to ½ t of licorice powder or ½ to 1 t dried chopped licorice to help liquefy and expel mucus from the body (Just be cautious about using it too frequently if you have high blood pressure).

CCF tea has many benefits. It aids digestion, especially if you feel sluggish, and promotes internal cleansing, which aids the detoxification process during a cleanse. It is also a very good counter balance to rich holiday foods and overeating. It stokes the metabolism and digestive fire. CCF restores vitality and is soothing and calming for the mind. I recommend making CCF at least weekly then more frequently during a seasonal cleanse or during the transition time between seasons, when you have indulged, or feel under the weather.