As I look through my not quite so organized cabinet of herbs and teas, I have trouble deciding what to make. My husband rolls his eyes and says “I guess you need a “TEAcher”.

Yes…too much VATA…too many choices. So since it’s summer, I’ll keep it simple and cooling.

Summer Hibiscus Tea Recipe

This summer’s version!

2 tbsp Crushed Hibiscus flowers (cut and sifted)

1/2-1 tsp Fennel Seed

1 tbsp Fresh spearmint or mint leaves

1/2-1 tbsp Licorice Root (cut and sifted)

Place herbs in 1 qt. container. Bring 4 cups of water to boil. Pour over herbs. Let steep for 10-15 minutes. Strain. If desired, sweeten with raw organic honey or maple syrup after steeping. Can be taken slightly cooled or room temperature.