Learn how to make a healthy coffee substitute that tastes surprisingly similar to coffee.
For those of us trying to kick the caffeine habit, two herbs make a perfect substitute to the well-known roasted brew you’re used to. You will not only avoid the caffeine, you will also get the added benefits from medicinal plants. These healthy coffee substitute wonders are dandelion root and chicory root.
Dandelion and chicory are closely related to each other botanically and have very similar medicinal virtues. They are both slightly laxative so you won’t be missing that attribute of your morning coffee.
In addition to being digestive aids, they promote beneficial gut flora, stabilize blood sugar and increase uptake of calcium and magnesium. The roots are also rich in beneficial nutrients. Both plants support liver health and help eliminate skin issues such as acne and eczema.
The best part is that you can harvest these plants from the wild if you wish. They are both extremely common. The best time to harvest the roots is in the spring or fall. However, you can harvest them anytime of year when the ground is not frozen.
It is often easiest to identify the plants when they are in bloom. Dandelion blooms in the cooler weather of spring and autumn, while chicory blooms midsummer through autumn. Both plants have long taproots.
While you can purchase the plants already roasted, roasting your own is very simple and will give you the best flavor.
Making your healthy coffee substitute
If you have harvested your own roots, wash and slice them. Spread them out in a single layer and let dry. This will take a week or more depending on the drying conditions. The hotter and dryer the air, the better. Once dry, you can roast them. Optionally, if you don’t want to wait for the roots to dry, you can roast them right away but it will require more time in the oven.
When ready to roast, place the root pieces in a single layer on a baking sheet. Roast in the oven at 350 degrees Fahrenheit. You will need to roast the dried roots for up to two hours and the fresh roots for up to eight hours. Stir occasionally while roasting. This will also allow you to keep an eye on the roots to prevent burning. The roots will be done when they turn a dark brown. Let cool.
You can either grind the roasted roots and brew them similar to making coffee, or you can boil the chopped roots for ten minutes and then strain. Use one teaspoon per cup of water, although you can adjust the amount to your liking. Enjoy!
Feel free to leave any comments or questions below. If you would like to learn more about herbal medicine, check out the Home Herb School at www.homeherbschool.com