When I first heard someone say I should make CCF tea, my corporate brain translated that into the four-letter acronym CCFT–which I suppose still works doesn’t it? 😊 Anyway, as it’s been cold (relatively speaking of course) and rainy in Austin these days, I thought I’d share this very healing drink with all of you. Since I understand how little time one can have in a day, I’ve included instructions for when roasting seeds isn’t in the day’s plan! Note there are logs of variations on this recipe so feel free to experiment!
Recipe for CCFT
- 1 tsp cumin seeds (can reduce to 1/2 if taste is undesirable)
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 4 cups water
- If you have more time (optional): dry roast the seeds in a shallow pan until fragrant, then grind using a coffee grinder.
- Bring water to a boil and add the seeds (ground or not). Reduce heat and simmer for up to 5 minutes. Strain and enjoy!*
*If you find the taste too “unusual”, note that some folks like to add a little honey.
- To try it out, first buy the seeds in the bulk aisle so you don’t have too much.
- If you make it a lot, buy your seeds at a local Indian grocery and save!
- Reduce inflammation
- Reduce bloating
- Improve digestion
- Balance blood sugar
- Reduce bad cholesterol levels
- Clear up skin
- Calm and soothe agitation
- Help with weight loss (drink as between-meal “snack”)
- Improved respiratory function