I've been absent this last month as I attended a funeral, my mothers in my native country of Fiji. An epic journey involving planes, cars and boats to reach the destination island of Nananu-I-Ra, north of Viti-Levu for my mothers final resting place. No easy feat for a family of five in the space of 1 week. Life is so fragile and temporary. I'm always reassured of the soul being the constant in this ever-changing existence.
I seem to live my life going around in circles, and so I'm back to square one. Within days of returning home I found myself in a room full of advanced yogis practising the chakras, a full two days of yoga practice left me physically and mentally drained. I left exhausted yet grateful for the yoga discipline that has never strayed from who I am given the upheavals of life. I had been meaning to delve a little deeper with regular meditation for sometime now and it seemed an opportune time to start. With the local Abu Dhabi meditation space beckoning I figured it was time to revisit the practice and bring it back into my life. Much to the delight of my husband. So here I am embarking on a "new dawn", I've been there before.
My morning caffeine impulses have dwindled of late, coincidence?, to a warming cup of Rooibos. I thought I'd go further with a simple brew of ginger tea not only to stave off my husbands cold that is threatening each of us but I really like the taste. My first encounter was at a spa, they served it cold when I arrived and steaming hot at the end of the hour as I weakly changed back into my clothes. I hope that you will forgive me for including this recipe, it really is as simple as it reads. It might give you some comfort to know, if you don't already, that ginger is an oft used remedy for a cold, sore throat, morning sickness, congested lungs and poor circulation as this root moves energy out of the body. It's no surprise that it occupies a venerable role in Ayurvedic medicine. I hope you enjoy it as much as I do.
Restorative Ginger Tea
Double the recipe for a second cup, place in the fridge to enjoy as a refreshing beverage later in the day. You can adjust the ginger and syrup amount according to your taste.
Approx. 30g of fresh ginger, peeled and thinly sliced
1 1/2 tbsp rice malt syrup
1 cup water
Place all the ingredients in a saucepan and bring it to the boil. Boil for 5 minutes with lid on, then remove and strain the tea into cup. Makes 1 cup.