Ayurvedic Spring Detox Tea Recipe
Purpose: This warming, Kapha-balancing tea is perfect for spring. It stimulates digestion, supports lymphatic flow, and gently clears toxins (ama).
Ingredients
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds
- Optional: a pinch of dry ginger or black pepper
Instructions
- In a dry skillet over low heat, lightly roast the cumin, coriander, and fennel seeds for 1-2 minutes, stirring constantly, until aromatic.
- Let the seeds cool, then grind coarsely (or leave whole).
- Use 1 tsp of the roasted blend per 2 cups of boiling water.
- Simmer or steep for 10 minutes.
- Strain and sip warm throughout the day.
Tips
- Store the roasted blend in an airtight jar for up to 2 weeks.
- Drink daily during spring to assist natural detox.
- Excellent after heavy meals or when digestion feels sluggish.
Recipe inspired by my studies with Acharya Shunya. For more Ayurvedic ideas and recipes, see Acharya Shunya's acclaimed Ayurvedic Lifestyle Wisdom (Sounds True, 2017) and acharyashunya.com.
Pair this gentle ritual with a mineral-rich, alkaline-forming diet. For deeper detox support, explore Triple Detox+.
