Lauras Barley Tea With Cardamom Food

YOGI TEA

Steps:

• Place cinnamon sticks, cardamon, cloves, peppercorns, and ginger in the 2 quarts water in a large saucepan.
• Boil 30 minutes.
• Reduce heat and simmer on low for 2 hours.
• Add water as necessary.
• Remove from heat and let the concoction sit over night.
• Strain tea and discard all but the liquid.
• Reheat.
• After heating the tea, add 1 -2 teabags of black tea.
• Steep one minute, then remove teabags.
• The black tea is an important healing catalyst in the tea.
• Store in fridge.
• Add milk and honey to taste.
• Is good hot or cold.

LAURA'S BARLEY TEA (WITH CARDAMOM)

Steps:

• Boil Water in Large Saucepan.
• Wash Barely in Cold Water and Drain it.
• Put it into the Boiling WATER, and Simmer Actively about Half an Hour, until Water is a Lovely Deep Pink, and Cloudy.
• Either Strain it, or Let it Stand, and Then Pour Off the Clear Liquid.
• IF DESIRED: you can add Another Quart of Water to the Barley, and boil again, Combining the Liquid from Both.
• You Should End up with about 8 cups of Barely Tea - but you can make it Stronger or more Dilute, as you Wish.
• With Mortar & Pestle, Grind Seeds from Cardamom Pods quite fine, and add to the Hot Tea.
• Serve Hot with Honey or sugar if wanted.
• Store the Extra in the Refrigerator to heat Whenever you need it over the Nest Couple of Days.

LEMON TEA (CHA DE LIMAO)

Steps:

• Bring the water and the lemon zest to a simmer in a small, heavy suacepan set over moderately low heat.
• Once simmering, turn the heat as low as possible, cover, and let the mixture steep for twenty minutes (do NOT allow the mixture to boil or it will become bitter).
• Sweeten, if you like, with honey or sugar, strain, and serve steaming hot.

SORE THROAT TEA

Steps:

• Place all the ingredients except the honey in a small pot.
• Add about 1 1/2 to 2 cups water and bring to a boil over high heat.
• When it comes to a rolling boil, turn off heat and cover.
• Let it infuse for 5-10 minutes.
• Serve and sweeten with honey to taste.

CARDAMOM, CORIANDER, FENNEL TEA WITH PEPPERMINT OIL

Steps:

• Warm the teapot by rinsing it out with hot tap water. Place all the seeds in the warmed pot and cover with the boiling water.
• Steep for 5 minutes and allow to brew to cool. Strain and add maple syrup, if desired.
• Note: I have found the peppermint oil is very soothing on the stomach and leaves your breath nice and fresh. One drop of oil is sufficient -- two is overpowering!. It is important to use a brand of essential oil that can be ingested.

BARLEY TEA

Steps:

• To make plain barley water � put two ounces of barley into a small saucepan along with 1-1/2 pints of water.
• Bring to a boil.
• Reduce heat, cover and simmer for 6 minutes.
• Strain through cheesecloth, forcing out all the juice.
• Barley water is a very nutritious cooling drink that helps bring down fever.
• It is also useful for those suffering from bronchitis and asthma.
• To Roast barley(use pot or pearl barley�pearled barley being more refined than pot barley but making no difference to the tea).
• In a hot a cast iron skillet until a drop of water sizzles when dropped into pan.
• Measure barley into a sieve and rinse under cold running water.
• Towel dry.
• Put barley in skillet and dry roast, stirring constantly with a wooden spoon for even toasting, until it turns golden.
• Over-roasting will produce a coffee-like drink!
• To make a caffeine-free coffee substitute, roast the barley until it is brown.
• Cool and grind.
• Then roast again until fragrant and very dark-- but not burnt.
• Use in place of regular ground coffee, experimenting with amounts until desired strength is reached.

RICE PUDDING WITH CARDAMOM

Steps:

• In a saucepan, melt the butter at medium heat. Add rice, cardamom, cinnamon and stir to coat the rice. Add milk and sugar and bring to boil. Reduce heat, cover and let simmer, stirring often, 25 to 30 minutes or until almost all liquid has absorbed and rice is tender. (You can prepare this step in advance, let cool and put in an hermetic container. It will be good up to the next day in the fridge). Serve the rice pudding warm, sprinkle with pistachios and honey.