Those leisurely Sunday mornings…lingering around in your favorite pajamas…slow beats vibrating softly through speakers…sun’s rays beaming in through the windows and pulling on those lethargic, sluggish strings to move on out…while the spirit snoozes under the aroma of cardamom, fennel and ginger brewing atop the stove. Ginger to heat the body, which has been dormant under the night sky, sweet cardamom to activate love, awaken the lungs, dissolve mucus and cooling fennel to lighten the body of excess air and water. All three igniting the digestive fire, supporting movement and tantalizing the spirit through their aromatics. Masala chai Sundays are pure joy. For the past couple months, I’ve made it a spring ritual. Minimal ingredients, effort and three spices that are available in my spice cupboard at all times. This masala chai recipe is my current go to. It’s less milky, thus, less heavy than an autumn chai. For a little extra pep with each step!
As the weather begins to transition from winter to spring, cold to warmer, wet to wetter, maintaining a healthy balance can be challenging. The unpredictable changes in temperature are common during the Kapha season resulting in a cold, the flu or just feeling sluggish. There are many things we can do to help us during this time like increase our vitamin C intake, take shots of echinacea, oregano oil, and many more.