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A robust, spicy herbal blend originating in India, Nepal, and Tibet, chai comes in literally thousands of varieties.  The following chai blend is especially formulated for longevity.  Serve it hot or chilled with froth steamed milk.  You can easily make frothy milk at home with an inexpensive kitchen device that looks like a french coffee press, or whip it in a blender. 

5 tablespoons black tea leaves

6 slices fresh ginger root, grated  or a tablespoon of dried ginger 

3 tablespoons cinnamon chips ( or 1 stick broken into small pieces)

1 tablespoon sliced fo-ti 

1 tablespoon sliced genseng root

1 tablespoon sliced licorice root

2 teaspoons cardamom, crushed

6 black peppercorns

4 whole cloves 

6 cups filtered water or spring water

 Local honey, from your local bee keeper 

Frothy milk of choice.  Please stay away from soy milk it is not good for you.  Also read your labels, rice milk has canola oil in it.  

Examples of milks:  Hemp, raw dairy, almond or coconut.  I use organic canned coconut milk.  Also read your labels on your milks.  Stay away from ones that add sugar.... 

1.  Gently warm the herbs and water in a covered saucepan for 10 to 15 minutes.  Do not boil

2.  Strain the mixture into a warmed teapot and add local honey to taste.  Pour the chai into large cup, add a generous heap of frothy milk, and sprinkle with nutmeg or cinnamon. 

Enjoy with a good book, or sit outside with nature. 

7 Herb Long-Life Soup

By Rosemary Gladstar

Book:  Herbal Recipes For Vibrant Health

A highly nourishing and restorative blend, 7-herb Long-Life Soup is an excellent broth to serve someone who is sick or recovering from illness.  

This is a wonderful recipe that can incorporate any number of tonic or adaptogenic herbs.  Use fresh herbs whenever possible, but if they-re unavailable, chopped dried roots will do.  This soup also may be made in a organic chicken broth base.  

Mountain Rose Herbs has a great selection of herbs to purchase: http://www.mountainroseherbs.com/

Extra virgin olive oil

2 onions, sliced or chopped

3 cloves of garlic, chopped

3 quarts filtered water or organic chicken stock

8 large shiitake mushrooms ( fresh or dried), chopped

4 ounces fresh burdock root ( or 2 ounces dried), thinly sliced

4 ounces fresh dandelion root ( or 2 ounces dried), thinly sliced 

2 ounces lycium berries  http://www.mountainroseherbs.com/search/search.php?refine=y&keywords=lycium+berries&x=0&y=0

1 ounce astragalus, thinly sliced

1 ounce fo-ti cut and sifted 

1 tablespoon fresh grated ginger root

1 ounce ginseng root ( any variety) 

Miso paste of choice 

1.  In a large pot, heat just enough olive oil to coat the bottom of the pan.  Add the onions and garlic and saute until tender and golden. 

2.  Add the water and bring to a boil

3.  Add the mushrooms and herbs, turn down the heat, and simmer over low heat for several hours.

4.  When the roots are tender, turn off the heat and strain out the herbs.  (You can leave the herbs in, especially if most of them re fresh.)  Add miso paste to taste.  Do not boil the miso, as it destroys its valuable enzymes.  Add other seasonings and chopped vegetables as desired.