Sukku Coffee sits in a glass pot. Ginger and whole coriander seeds garnish.

If you are interested in eating food that increases your prana (energy), coffee and tea are not advised because they are stimulants that block your ability to receive energy. Caffeine is habit-forming so there can be some mild withdrawal symptoms for those who quit but, once you get past that stage, you’ll be more in touch with your true energy state.

In the meantime, just because you need to give up the caffeine doesn’t mean you have to give up the enjoyable past time of sipping at hot beverage in the morning or during the day. This Isha version of “coffee” is made from fresh ginger and dried coriander seeds. It is sweetened with jaggery and is a very soothing way to start your day. Who needs a jolt when you can glide through life?


Isha’s Ginger Coriander Coffee (Sukku Coffee) Recipe

Yields
4 servings

Ingredients

2 inch ginger, crushed slightly to release some of the oils
4 teaspoons coriander seeds
Palm jaggery or brown sugar to taste
Milk to taste (optional) – use soy or coconut milk if you follow a vegan diet.


Method

Bring 4 cups of water to boil.
Add the ginger and coriander seeds; lower the heat and simmer for 3 to 4 minutes.
Add the palm jaggery or sugar and stir until it dissolves. Taste and add more if necessary.
Add the optional milk if desired.
Serve hot.

 

This recipes is from A Taste of Well-Being – Sadhguru’s Insights for your Gastronomics and is used with permission.

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