Preparation of Lotus Root Tea

The Lotus is a scared plant in India and China and is used extensive-while coating of cooking in the Far East. Lotus root tea is especially helpful in relieving coughs and dissolving mucus in the lungs. Lotus root plaster helps draw stagnated mucus from the sinuses, nose, throat and bronchi.

Fresh lotus root is best, but dried or powdered lotus root may used if necessary,

To prepare it squeeze the juice from a half cup of freshly grated lotus root into a pot with one cup of water. Simmer until the liquid thickens, add a pinch of sea salt, and drink it hot.

If fresh lotus root is unavailable, dried lotus root can be used instead. To make tea from the dried root, add 2 tablespoons of lotus root to 1 cup of water. Bring to a boil, reduce the flame, and simmer for fifteen minutes. Add of sea salt or a dash of tamari, and drink it hot. The tea is excellent for coughs and getting rid of excess mucus in the body.
Preparation of Lotus Root Tea

Ginseng tea

Ginseng has been revered for thousands of years in China as an adaptogen, to help boost energy and improve performance.

Ginsenosides –steroid-like compounds than apparently boost athletic endurance, increase mental agility, boost immune system defenses and reduce risk of oral, stomach, colorectal, liver, lung and ovarian cancers. Ginseng is usually consumed in a tea. Ginseng can be sliced or ground and added to hot water, but never in a metal container.

American ginseng

Ginseng teas are steeped a few minutes longer than other teas so that all the ginsenosides can be extracted into the drink. Use about one gram of ginseng (about an eight to a quarter-inch piece of a five inch root per cup of water.

Other teas can be mixed with ginseng tea in order to mute its somewhat bitter taste although the recognized Asian practice is to take ginseng tea alone.

Herbal tea made of American ginseng alone or mixed with other herbs is the most common way to use American ginseng.
Ginseng tea

Strawberry juice

Of all fruit juices, strawberry is not only one of the most pleasant in flavour, but it is also one of the most useful as it contains much sugar and a fair proportion of iron.

Fresh spring strawberries make excellent juice. Since it is strong and somewhat thick, strawberry juice may mixed with apple juice, citrus juice or water. To prepare fresh strawberries for juicing, wash them thoroughly and remove green tops. Then juice whole. Strawberry juice will not keep its flavors or color for long periods unless stored at a low temperature.

Strawberry juice is rich in vitamin C and the minerals calcium, phosphorus and potassium. It is also one of the few fruit juices that contain natural painkillers. These substances, called organic salycilates, are basic ingredient of painkillers such as aspirin.

Spring’s strawberry juice is highly cleansing to the blood tissues, and muscles. It can also be used effectively as a mild diuretic.

Strawberry juice is one of the best skin-cleansing juices known. It is mildly laxative and acts on the kidneys.

Add some cold water to strawberry juice and drink it three times a day to relieve pain during urination and red colored urine.

Strawberry juice is a refreshing beverage especially when combined with other fruit juices.  A delicious cocktail may be made by mixing the juice of 1 lb of strawberries with juice of 1 orange and 2 tablespoon of honey. Place 1 or 2 whole strawberries in each glass.
Strawberry juice

Ginger tea

Ginger is hot, spicy taste and a little goes a long way. Ginger tea preparations are among the most popular ways to take ginger. To make the tea, boil 10 grams of chopped fresh ginger (about a quarter inch slice). Cover and simmer for 15-20 minutes. Strain and serve. Add lemon and honey to taste.

This fragrant and flavorful hot drink will keep at a good serving for several hours.

Some people find the ginger brews better if they allow the chopped ginger to dry out slightly before using it (by keep a bag of ginger slices in refrigerator). Once finished drinking the tea, eat the ginger that remains.

Among the benefits of ginger:
*Relief muscle or joint pain
*Remedy for colic in infants
*Soothe digestion
*Decrease nausea, vomiting and diarrhea
*Relieve the aches and discomfort of fever
*Soothe nervous system
*Increased thermogenesis
*Relief of migraine headaches
*Disequilibrium
*Increased blood pressure
*Decreased risk of heart disease

In mild cases of measles, scarlet fever, small pox and varioloid, ginger tea may be employed as a general stimulant.
Ginger tea