What does relaxation look like for you?
For myself, it takes several different forms, depending on the day and how I’m feeling. It can be stepping out the door for a run, the rhythm of each breath, each footstep lulling me into auto pilot. It can be digging in the dirt of the garden, feeling the earth, taking notice of it’s details. Lately, it’s been a new yoga class pulling me into the world of poses, inhaling and exhaling.
Relaxation isn’t something that comes easy for me. I have to remind myself to do it. From past experience I’ve learned that if I don’t, my body will do the reminding and that isn’t as pleasant…headaches, fatigue, feeling irritable and uncreative are the result.
Even on days that feel crazy with ‘to-do’ lists and such I have to stop. Breath. Slow down. Ten minutes will do the trick. As winter encroaches, I find myself longing more and more for cozy thoughts and warmth to help me unwind. My favorite quilt, a stack of unread magazines, my latest read and something warm to drink. Tea is my usual drink of choice. I especially love a good Chai. Spicy with cinnamon, floral cardamom and cloves, a little milk for creaminess.
- makes 8 cups
- 2 cups water
- 2 cinnamon sticks
- 1/2 teaspoon cardamom
- 1 inch fresh ginger, peeled
- 1 teaspoon whole cloves
- 4 tea bags, black tea
- 2 cups nondairy milk
- Sugar to sweeten
- In a small saucepan bring water to a boil. Place tea bags, cinnamon sticks, ginger, cloves and cardamom in boiling water for several minutes. Reduce heat, add in milk and heat through being careful not to boil after milk has been added. Remove from heat and pour tea through a strainer to remove cloves, cinnamon sticks and ginger. Sweeten to you own preference.
Here’s hoping you can find a way to relax in the moments of the weekend…enjoy!
*I scribbled this Chai Tea recipe down in my kitchen journal a couple of years ago without writing down a source. After several internet searches I cannot find the author. If it looks familiar to anyone please let me know. I’d love to give credit where it’s due for this recipe. Thanks!*