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I use the fine, traditional tsampa, the one used by Tibetans (including HH the Dalai Lama) every day
Just a little plug for a resource I found for great Tibetan tsampa. If you haven’t tried tsampa with your tea, all I can say is you should. It’s especially good in winter, when a cup of morning tea becomes more fortifying with Tibetan barley flour tsampa.
And tsampa can be made vegan, by substituting Earth Blend spread for butter. Go here for three kinds of tsampa – fine, coarse, and dark. I use the fine, traditional tsampa: www.tibetantsampa.com
Live in peace.