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Lighten Up Tea

Try this recipe, perfect for lightening up during Spring.

Spring is the season to lighten up. After winter’s chill, it is time to melt the inner freeze. The winter body tends to become stagnant, sluggish and tight. Just as spring’s warmer temperatures melt mountain snow, thaw frozen lakes and cause rivers to swell… Spring is the season for us to  defrost, circulate, release and let it flow.

Whether it’s winter’s weight, or life’s excesses you are ready to release, this combination of spices taken in hot water with honey kindles digestive fire, stimulates metabolism, encourages circulation, burns waste and boosts immunity. For optimal benefits, make it in the morning, pour it into a thermos to keep it warm, and sip throughout the day, especially with meals.

Lighten Up Tea

Makes 2 cups

1 inch piece fresh ginger
1 teaspoon peppercorns
1 teaspoon turmeric powder
2 tablespoons raw honey

Boil 1 cup water. Grate the ginger and stir in with the peppercorns and turmeric and let simmer 1 minute. Remove from heat. Stir in 1 cup room temperature water. Strain, pour into 2 mugs and stir in a spoonful honey for each.

Modifications: If you tend to run dry (vata dosha), replace boiled water with boiled almond milk. If you run hot (pitta dosha), use coconut milk, omit the peppercorns and stir fresh mint into your mugs.

About the Author

Laura Plumb

Laura Plumb is a practitioner and teacher of Ayurveda, Yoga and Jyotish. She is the writer of the book, Ayurveda Cooking for Beginners, and the writer and host of the international 58-part TV series VedaCleanse, with recipes and daily practices for seasonal wellness. She is also the writer and host of the 12-part series Divine Yoga. Laura leads trainings and retreats internationally, and offers online seasonal cleanses and courses. You can learn more about her at and get more Ayurvedically inspired recipes on her blog:

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