This recipe is a joint creation between myself and my husband, herbalist Tom Petruno
About a month after my son was born, I started experiencing excruciating back pain on my middle right side.
It was a back injury, we were sure of it.
And we attributed the injury to a variety of factors like stress, intense labor, nursing posture, etc.
The back pain stayed and stayed, some days were worse than others, and eventually it started radiating around to the front of my stomach.
We thought for sure that this was an effect of my abs compensating for the back injury.
Then, one morning I woke up and my eyes and skin were yellow.
Yep, I had jaundice.
Over the course of many months, nausea, abdominal and back pain, and a long healing journey, a flash of insight, symptoms, and realizations led me to understand that the back pain was my gallbladder.
And that each severe episode of pain and nausea was tied to what is called a gallbladder attack.
As I work on healing this through diet, gallbladder cleanses, herbal support remedies (like turmeric and milk thistle), self-energy healing, and a variety of spiritual and natural methods, I wanted to share something that has really helped to ease the pain when it arises.
Tulsi and Ginger Tea
This blend of herbal tea takes away the nausea, and if consumed in several "doses," throughout a day when I'm experiencing an attack, it eases and evaporates the pain.
To make this tea, you need Tulsi (holy basil) as a loose leaf herb and dried ginger root (the little chunks of root, NOT powder or crystallized). We grow our own tulsi and like to use a combination of fresh and dried, when available. But dried works amazingly well, too.
We like to make a big batch of at least 3 cups, splitting up the doses in canning jars in 1.5 cup quantities. It tastes great either hot or iced. Try to avoid making more than 24 hours worth of tea, because it goes rancid quickly.
To make the tea:
- Bring to boil the quantity of water you desire
- Per each cup of water, combine:
- 1 teaspoon dried ginger root (C/S cut and strained)
- 1.5 tablespoon dried tulsi (holy basil, vana strain preferred)
Allow to steep for at least 10 minutes, covered. Then, as you strain the herbs from the tea, press down on the herbs to extract additional medicinal constituents.
Add sweetener if desired while warm, and drink immediately or place into jars and store in the fridge for later consumption.
This tea is designed to reduce inflammation associated with gallbladder and pancreatic pain while calming nausea. For me, it has been effective in significantly easing pain and nausea associated with gallbladder, liver, and pancreatic issues.
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