Migraine Tea

If you suffer from migraines, you know how debilitating they can be.  They can be triggered by anything, from hormones, to stress, to the seasonal changes, and so on.  

One of my former co-workers at my last job gave me an herbal tea that he claimed helped to relieve migraines.  My friend and I evaluated it, and we found that it contained a number of herbs that do in fact help relieve headaches and act as natural pain relievers.

Here is a breakdown of what goes into my own personal blend of migraine tea, and some information about each herb:

• Feverfew (Tanacetum parthenium) -  The species name for feverfew, parthenium, comes from its presence around the Parthenon, the temple of Athena.  Feverfew contains the chemicals parthenolide and tanetin, which help to prevent migraines from forming if taken at the first sign of one.  This herb is especially effective against vascular headaches (migraines) or pre-menstrual headaches.  Feverfew also helps with joint pain, inflammation, and psoriasis, and is commonly used to help reduce stress.  Avoid feverfew if you are allergic to ragweed, daisies, chamomile, or chrysanthemums.

• Lavender -  Lavender is commonly used for depression, anxiety, and tension headaches.  It helps to reduce the stress than can sometimes lead to a migraine by relaxing the muscles and by having a calming effect.  Lavender contains Linalool, which is a chemical that may be effective in treating stress. In this particular tea blend, it adds a soothing scent and enhances the overall flavor.  Historically, Hildegard of Bingen used a decoction of alcohol infused with lavender to fight migraines.  

• Nettle Leaf (Urtica dioica) -  You may be used to the horrific stinging that the hairs, or trichomes, on this plant cause when brushed against in the wild.  The stinging is caused by histamines and other chemicals, but deteriorates quickly after the plant is harvested.  It can be steamed and eaten, and it is a great source of iron, calcium, potassium, and magnesium.  Nettle is a great herb for treating inflammation and joint pain, and is a natural diuretic.  It is also one of the herbs used in the Old English Nine Herbs Charm, recorded in the Lacnunga manuscript from the 10th century, intended to treat poison and infection.  

• Peppermint -  In ancient Greek mythology, Minthe was a nymph who was transformed into a mint plant by the goddess Persephone as punishment for attempting to seduce her husband, Hades.  I add peppermint to this blend to improve the overall flavor of the tea.  Peppermint is also used to increase alertness and improve memory.  For a more relaxing tea, simply leave peppermint out of the blend.  Peppermint is also possibly effective against tension headaches, and has personally always helped to relieve mine.  It also helps to prevent an upset stomach from the willow bark (see below).

• Rosemary -  In folklore, rosemary was planted outside of houses to help protect the home against witches.  Rosemary promotes healthy circulation, helps to relieve headaches, and reduces high blood pressure.  The leaves contain two potent anti-inflammatories, carnosic acid and carnosol.  

• Sage (Salvia officinalis) -  Sage is a common kitchen herb, used to flavor different meats and sauces.  Please exercise caution if your diet is high in sage for some reason.  Common sage can be used to improve memory, reduce headaches, ease hot flashes during menopause, and to relieve painful menstruation.  It can also aid an upset stomach from the white willow bark (see below). 

• White Willow Bark -  White Willow Bark is a great natural alternative for aspirin, as it contains salicin.  It has long been used as a pain reliever and fever reducer.  Hippocrates advised his patients to chew on willow bark, but you should be aware that it tastes terrible, not unlike leaving an aspirin tablet on your tongue to dissolve.  It can cause an upset stomach so be sure that you include the two herbs that counteract it (see above).      

I like to buy my dried herbs in bulk, because I find that I save money in the long run, plus you can find a number of different uses for them outside of this awesome tea.  Mountain Rose Herbs is my current favorite supplier. They send out a monthly newsletter and update their blog with recipes, tips and tricks, as well as monthly specials.  You can really get a great deal, and their quality is top notch.  I also like that on each of their herb pages you will find a breakdown of uses, as well as the scientific name and how the herb or oil was harvested. 

Migraine Tea

Brew and enjoy at the start of a migraine

Ingredients:

1 part dried feverfew

1 part dried nettle leaves

1 part dried rosemary 

1 part culinary sage

1 part white willow bark

1/2 part dried lavender flowers

1/2 part dried peppermint leaves

1. Mix ingredients together
2. Store in a dark and cool area, in a tin or jar
3. Steep a tablespoon of the tea blend in a cup of hot water, covered, for 10 minutes

Disclaimer: These statements and products have not been evaluated by the FDA. They are not intended to diagnose, treat, cure, or prevent any disease or condition. If you have a health concern or condition, consult a physician. Always consult a medical doctor before modifying your diet, using any new product, drug, herb, supplement, or doing any new exercises.

Chai Cream Pie

Last night I tried this recipe from the May issue of Cooking Light Magazine. It turned out much better than I anticipated, not only because I've never made a cream pie before, but also because I'm very picky about chai-flavored desserts. I love my chai lattes. Anyway, try this recipe, you will not be disappointed!

Chai Cream Pie

8 servings

• 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury) (I used a vanilla wafer pie crust that I made from scratch. It's not hard, but you could also use a store-bought pie crust. Honestly, I can't really imagine this pie with a doughy crust, so I leave this up to you.)
• Cooking spray
• 2 cups 2% reduced-fat milk
• 8 cardamom pods, crushed (If you aren't using pods, one pod is equal to 1/6 teaspoon.)
• 8 whole cloves
• 1 (3-inch) cinnamon stick, broken
• 1 (1/2-inch) piece peeled fresh ginger, crushed
• 1 black tea bag
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 large eggs
• 1 1/2 tablespoons butter, softened
• 1 1/2 cups frozen fat-free whipped topping, thawed (I used the regular Cool Whip. Obviously, use the fat-free if you want, but sometimes it's ok to go for the good stuff ;) )
• 1/8 teaspoon ground cinnamon

1. Roll dough into a 12-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under, and flute. Bake the pie crust according to package directions. Cool completely on a wire rack
2. Combine milk and the next 4 ingredients (through ginger) in a medium, heavy saucepan over medium-high heat; cook until the mixture reaches 180° or until tiny bubbles form around edge.
3. Remove from heat and add the tea bag; cover and let stand for 15 minutes.
4. Strain the mixture through a sieve over a bowl, and discard solids. Return milk mixture to pan, and cook over medium-high heat until the milk reaches 180° or until tiny bubbles form around edge.
5. Combine sugar, cornstarch, salt, and eggs in a large bowl, stirring well. Gradually add the hot milk mixture to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan, and cook over medium heat 10 minutes or until thick and bubbly, stirring constantly. Remove from heat; stir in butter.
6. Place pan in a large ice-filled bowl for 10 minutes or until filling cools, stirring occasionally.
7. Spoon mixture into crust; cover surface with plastic wrap. Chill 3 hours or until set; remove plastic wrap.
8. Top pie with whipped topping; garnish with ground cinnamon.