Healthy moringa tea recipe for winter morning routine
During winter, you may find that you are consuming your fair share of tea. Most homes rely on milk tea. Most anything tastes good but a daily excess affects digestion, skin health and iron absorption. Tea contains tannins that can inhibit up to 60% of the absorption of iron when taken with meals, nutrition studies have shown.
You don’t have to quit milk tea altogether. Substitute that morning cup for this moringa herbal tea! Practice this for two or three weeks. You are going to feel improved digestion, lighter and have consistent energy.
The leaves are from the drumstick tree, also known as sajna. These trees flourish easily in many Indian cities and villages. Green leaves have good amount of vitamin A, B and C. They are also a source of calcium and iron. Studies has revealed that the fresh moringa leaves contain 7 mg of iron per 100 g. That supports healthy hemoglobin levels.
If you eat it 2-3 times a week, it helps to be good for your metabolism and bowel movement. The spices present in this tea also help cut down on gas as well as acidity.
Moringa leaves
Ginger
Cinnamon (Dal Chini)
Fennel seeds
Carom seeds
Best Time to Drink
Consume two to three times a week. Pregnant or nursing mothers and individuals with a known medical condition should not exceed large amounts daily. If you take thyroid or blood sugar medication, check with your doctor.
Simple Habit Change
Switch out your morning milk tea for this moringa tea. Drink your regular tea later, if at all necessary. Little change makes a lot of difference.
Add this tea to your winter ritual. You’ll boost digestion, iron and daily energy all in one easy cup.
Now let us make the tea step by step:
Add 2 cups water. Multiply according to size of group.
Cook in the water over medium heat. Once the water has heated up a bit, add grated ginger. Grating gives stronger flavor. Crushing gives milder taste.
Add cinnamon stick pieces. Add fennel seeds. Crush carom seeds between your palms and add to the pan. This frees up the natural oils and enhances the fragrance.
Add a handful of fresh moringda leaves. You do need to wash and scrape them though before you cook with them. Do not chop finely. Whole leaves strain better later.
simmer it on medium flame for 2 minutes. This enables the bio active compounds of ginger, cinnamon, fennel, carom seeds and moringa to seep into the water.
Turn off the flame. Cover the pan with a lid. Let the teas sit for 2 minutes. This resting step is beneficial by allowing flavor and nutrient extraction to occur.
You will smell a gentle herbal scent and slight spicy heat. The finish is clean and smooth on the palate. If you want a touch of sweetness, add bit of honey after straining. Avoid adding sugar.
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