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Experiment with herbal sun teas this summer. In the morning, add herbs and water to your favorite mason jar and place outside in the sun. Using heat from the sun instead of boiling water allows the herbs to retain a great deal of flavor. Watch as the color takes on a new, vibrant hue as the hours go by. These teas, excellent for a mid-afternoon cool-down, can be served chilled or even on ice, garnished with mint, lemon or lime. Here are some herbs to play with: Mint, rose, hibiscus, chamomile, lemon balm, and lavender. Summer is the time of fun, so be playful!
May we Suggest Hibiscus and MintHibiscus with mint is particularly refreshing on a summer's day. Summer heat taxes your liver. Hibiscus improves liver function and provides cool relief. Aromatic mint disperses fluids and heat, leaving a cooling after effect. The two together create a sense of opening and relief, like letting out a big sigh. Your body will feel calm and relaxed.Luscious, vibrant pink hibiscus, interspersed with bright green mint soaking in a jar in the sun, lending their color to the water is nourishing to the sense of sight as well as the taste buds and blood. Pitta is soothed by beauty and this tea is nothing short of beautiful. To make this bright pink tea, visit the recipe here: https://www.joyfulbelly.com/Ayurveda/recipe/Hibiscus-Mint-Sun-Tea/22327
About the Author John Immel, the founder of Joyful Belly, teaches people how to have a healthy diet and lifestyle with Ayurveda. His approach to Ayurveda exudes a certain ease, which many find enjoyable and insightful. John also directs Joyful Belly's School of Ayurveda , which specializes in digestive tract pathology & Ayurvedic nutrition. John and his wife Natalie recently published Explore Your Hunger: A Guide to Hunger, Appetite & Food.John's interest in Ayurveda and digestive tract pathology was inspired by a complex digestive disorder acquired from years of international travel, including his public service work in South Asia. John's commitment to the detailed study of digestive disorders reflects his zeal to get down to the roots of the problem. His hope and belief in the capacity of each & every client to improve their quality of life is nothing short of a personal passion. John's creativity in the kitchen and delight in cooking for others comes from his family oriented upbringing. In addition to his certification in Ayurveda, John holds a bachelor's degree in mathematics from Harvard University. John enjoys sharing Ayurveda within the context of his Catholic roots, and finds Ayurveda gives him an opportunity to participate in the healing mission of the Church. Jesus expressed God's love by feeding and healing the sick. That kindness is the fundamental ministry of Ayurveda as well. STUDY AYURVEDA
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