In Native American or in many shamanic societies, if you sought out a shaman or medicine man due to inexplicable ailments, it is said that they would ask one of four questions.
When did you stop dancing?
When did you stop singing?When did you stop being enchanted by stories?
When did you stop finding comfort in the sweet territory of silence?
Where we have stopped dancing, singing, being enchanted by stories, or finding comfort in silence is where we have experienced the loss of soul.
Dancing, singing, storytelling, and silence are the four universal healing salves. I find all four elements within my own yoga practice and add-on few other elements… Feelings of gratitude for blessed are those who find the way to navigate that territory. Sweet.
The BEST Chai at the most unlikely remote place…
Shiva rides this peace loving white cow named Nandi:) Nandi is therefore also sacred as she is the vehicle, Shiva’s vehicle, as Shiva passes through the gates to that temple alter…love these stories. I am definitely “enchanted by stories”:) Love the narratives of these folklore and mythic stories passed down for centuries.
AND
Today, We all have a story to tell…enchanting narratives are abundant as we share our humanness.
OR today, how about a recipe instead? Experiment with spices … some complement each other, some do not…it’s chemistry:)
Chai
3/4 cup water plus 1/4 cup almond or soy milk (making your own almond milk is not that hard – learned in Mt. Shasta)
Dates, agave or maple syrup to taste
Roughly ~2 teaspoons per cup loose black tea leaves (Ideally Assam or Ceylon tea if traditional but if herbal, found this to be good.)
Some or all of the following (measurements are per cup or per medium-sized mug):
2 green cardamom pods
2-3 whole black peppercorns
1/4 teaspoon fennel seeds
1-2 pieces cinnamon (“real cinnamon”)
Fresh ginger (2-3 thin slices)
Heat water and milk. Before it comes to a boil, add fresh ginger and any or several of the following: a few pods of green cardamom, Cinnamon stick, fennel seeds, peppercorns and/or cinnamon. When the milk / water mixture boils, add loose black tea. Turn off the heat and let steep for 2 minutes. Pour into a cup through a sieve to strain out tea leaves and spices. Add sweetener of choice to taste.