Tulsi + Rose Latte
Makes 2 servings
4 tsp Tulsi + Rose Tea
Extra Rose Petals - dried
2-3 Cardamom Pods - dried
1 13.5 oz can Coconut Milk
2 cups boiling water
1/2 tsp Honey (optional)
Place 4 tsp in a jar and pour 2 cups of boiling water over tea. Let steep for 5-10 minutes. While tea is steeping take some extra rose petals and grind them in a spice grinder till a lovely powder, do the same with the cardamom, then add ground cardamom to the coconut milk and blend with a mixer until whipped and fluffy. Strain tea, add a dollop of coconut cream, and top with a sprinkle of rose petals.
Mushrooms are a fabulous way to support our immune, upper respiratory, and cardiovascular systems. One of the most rewarding ways to work with mushrooms is through food, especially in decoctions, reductions, or soup stocks (like this one!).
It’s important to cook mushrooms to help break down their cell walls to access the medicinal polysaccharides. Making soup stock is a great way to utilize the benefits of the herbs and the mushrooms while knowing you’re offering your body incredible nourishment.
