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Y i e l d : 1 s e r v i n g taste by Vicki Arkoff Comfort In a Cup [44] • # dayspamagazine • january 2018 S ome cold-weather beverages have a reputation for being unhealthy, but that's not the case when it comes to tea. Not only does the soothing liquid off er numerous health benefi ts, but it also warms the spirit and helps restore a sense of balance. "Finding balance is something we all struggle with," says Laura Lea, a Nashville, Tennessee-based certifi ed holistic chef who left the corporate world behind in 2012 to launch LLBalanced.com, with the goal of increasing awareness about the relationship between food and wellness. Lea has created more than 120 simple vegetarian, vegan and paleo recipes for The Laura Lea Balanced Cookbook (Spring House Press, 2017), which seeks to cut through the nutritional noise for health-conscious home cooks who don't follow a specifi c dietary program. The author practices what she preaches. "Whenever I feel the slightest little throat tickle or notice that I'm sniffl ing, I start making this Green Immuni-Tea in the morning," says Lea, who selected each ingredient for its healing abilities. Cinnamon is an antioxidant and anti-infl ammatory heavy hitter that fi ghts infections and viruses, lowers blood sugar and boosts brain function; turmeric, which gives the tea its yellow color, contains potent anti-infl ammatory and antioxidant compounds; the potassium in black pepper aids digestion; and lemon juice contains B complex vitamins, vitamin C, citric acid, fl avonoids and numerous minerals. Of course, the superstar ingredient is green tea, which reduces cholesterol, infl ammation, blood pressure and the risk of heart disease, while improving memory and bone density. Now that's what we call a wholesome sip! Green Immuni-Tea Yield: 1 serving 1 3 / 4 cups fi ltered water 1 green tea bag 1 tsp. grated ginger root (or a pinch ground ginger) 1 Tbsp. fresh lemon juice Pinch cinnamon Pinch turmeric Pinch black pepper 1 tsp. honey (or maple syrup) S plash coconut or almond milk (optional) Place water in a small sauce pot, turn heat to medium-low and bring to a simmer. Add remaining ingredients except milk, and stir to evenly distribute. Simmer for three minutes, then remove from heat and strain liquid through a fi ne-mesh sieve into a cup or mug. Pour in milk, if using, and serve. Multiply quantities as needed. u For your chance to win one of fi ve copies of The Laura Lea Balanced Cookbook, fi nd @dayspamagazine on Instagram! COURTESY LAURA LEA; COVER: DANIELLE ATKINS