Ginger tea has numerous health benefits due to its anti-inflammatory, anti-nausea, and other properties. It helps you improve your digestion power, reduce blood pressure, diabetes, improve brain and heart health, and lose weight, manage arthritis, reduce menstrual symptoms, and more.

Ingredients:

1-inch chunk of fresh ginger, sliced
¼ lemon
1 teaspoon raw honey (optional)

Instructions:

Place the sliced ginger in a small saucepan and add 3 cups of water. Bring to a boil, lower heat and let simmer for 5 minutes. Remove from heat, let cool to a palatable temperature. Before drinking, add a squeeze of lemon and a drizzle of raw honey.

This is a great beverage to have in the morning or 30 minutes before meals. It helps to get the gastric juice flowing, leading to stronger digestion—which inevitably leads to a potent immune system. Like ginger, lemon is also classified as a heating digestive stimulant, and it’s loaded with vitamin C, which also bolsters the immune system. In addition, in Ayurveda, honey—while technically a sugar—is perceived as kapha-pacifying.

Ginger Cookies

Vata dosha is pacified by Ginger Cookies that are sweet sour, and salty and  accompany your tea.

Ingredients:

·      ½ cup large grain sugar

·      2 cups flour all-purpose/ whole wheat)

·      1 teaspoon baking soda

• 1 tsp bicarbonate soda

·      1 teaspoon star anise, finely ground

·      4½ teaspoons ground ginger

·      ½ teaspoon fine-grain sea salt

·      1 stick (½ cup) unsalted butter, room temperature

·      ¼ cup un-sculptured molasses

·      2/3 cup fine-grain natural cane sugar,

·      1½ tablespoons fresh ginger, peeled and grated

·      Zest of 2 lemons

Note: Preheat oven to 350 degrees. Line two baking sheets with unbleached parchment paper or a Silpat mat. Place the large-grain sugar in a small bowl and set aside.

Instructions:

·      In a large bowl, whisk together the flour, baking soda, star anise, ground ginger, and salt.

·      Heat the butter in a skillet until it is just barely melted. Stir in the molasses, natural cane sugar, and fresh ginger. The mixture should be warm, but not hot; if it is hot to the touch, let it cool a bit.

·      Pour mixture over the flour mixture, and lemon zest. Stir until just combined.

·      Scoop out the dough in exact, level tablespoons and tear them in two before rolling each 1/2 tablespoon of dough into a ball.

·      From there, grab a small handful of the large-grain sugar you set aside earlier and roll each dough ball between your palms to heavily coat the outside of each. Place a few inches apart on prepared baking sheets. Bake for 7 to 10 minutes, or until cookies puff up, darken a bit, get fragrant, and crack.