Roots & Flower Spring Tonic

I woke up this morning to sleet and snow in Denver. It is inevitable that there will be at least one more snow storm before June, but it still shocks me. I was just in summer clothes, sitting on a roof top deck with a margarita.

Today I’ll be bundled up and sipping hot tea all day. (Who am I kidding- I drink hot tea on the beach in Mexico!) Since I need to stay balanced with these extreme weather patterns, today’s tea will be one that nourishes yin and blood, yet invigorates and strengthens qi and blood.

I like to eye-ball my ingredients for this one, depending on if I want to solely taste the Dang Gui Pian (Angelica sinensis). If you are blood deficient, add more Dang Gui Pian.

Roots & Flower Spring Tonic 

4 tablespoons Marshmallow root & flower

3″ slice of Reishi mushroom (buy thinly sliced- it’s too hard to cut yourself)

2-4″ slice of Dang Gui Pian 

Decoct all ingredients for 20 minutes- 2 hours. Simmer on low if you cook over 20 minutes. Strain out herbs and drink throughout the day. You will feel nurtured, held and supported!

With love,

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Jessica

when energy flows, wellness grows