Meditative Mint, Ginger and Tangerine Tisane: A Calming "Simple Saturday Sipper"

This week's "Simple Saturday Sipper" recipe for Meditative Mint, Ginger, and Tangerine Tisane comes from a new cookbook that I am enjoying, "Ancient Wisdom, Modern Kitchen: Recipes from the East for Health, Healing, and Long Life" by Yuan Wang, Warren Sheir and Mika Ono. (BTW: Yes, I said new cookbook and yes I said I wasn't buying more cookbooks for awhile. Let's just move past that shall we and get on with the recipe). The book is about healing and staying healthy through the use of herbs and therapeutic foods and based on East Asian traditions and healing arts. It is a fun read, especially if you are interested in the power of food to heal the body, and it has some really delicious-sounding healthy recipes. Although some of the recipes may require a trip to Chinatown, a lot can be made from ingredients I can find readily at grocery stores here. I have a lot of the recipes tagged to make but I am starting with this simple tisane. A tisane is a tea-like drink that doesn't contain any tea, but instead is an herbal infusion. This one is a combination of mint, ginger and tangerine and sounded light, calming and perfect for a busy week.

"Ancient Wisdom, Modern Kitchen" says, "Your grandmother might have served this terrific tea if she had only thought of it."

Meditative Mint, Ginger, and Tangerine Tisane

"Ancient Wisdom, Modern Kitchen"

(Serves 1-2)

1 to 2 cups water

2 Tbsp fresh mint, chopped coarsely or 1 mint teabag

1 (1/2-inch) piece fresh ginger, minced

1 tsp dried of fresh tangerine or orange peel

honey (optional)

In a small pot, boil the water. Place the mint, ginger, tangerine peel in the hot water, then lower the heat and simmer, covered, for about 3 minutes. Turn off the heat and let the brew steep for another 3 minutes. Remove the herbs by pouring the mixture through a strainer. Add honey, if desired, then serve.

Recipe Notes from the book:

Themes and Variations: This tea can also be made with ginger and tangerine peel only. For morning sickness, try combining the ginger and tangerine peel with two Chinese red dates.

Especially Good For: Anyone with stomach upset or hangover, or for those who love the taste of tangerine, ginger and mint--yum!

For Those Familiar With Traditional Chinese Medicine: This beverage is good for calming the stomach and eliminating food stagnation.

Notes/Results: Simple and very good. I didn't really follow the recipe quantities--I used the peel (orange part only) from a tangerine and probably more mint and ginger than the quantities listed. I also brought the water to a boil in my tea kettle and poured it over the ingredients in my French press and let it steep about six minutes rather than simmering it in a pan on the stove. (I have a separate press that I use for teas and tisanes so no coffee oil alters the flavor). It is good on its own, but the honey does add a nice sweetness to the mix that adds another layer of flavor. I think this tisane would also work well over ice and I will make it again.

Happy Saturday! Hope you enjoy the weekend.