Herbal Coffee Ingredients and How they Support Your Liver, Gallbladder, Kidneys, Immune System, & Digestive Tract
I’ve discovered an herbal “coffee” recipe that is nourishing and supportive to the kidneys, liver, and digestion. So I ultimately don’t have to deny myself at all. With the recipe below, I can get a flavored drink similar to coffee that is healthy and offers the ritual of coffee, but which actually supports me.
Dandelion root is the quintessential Folk Medicine remedy, known to cleanse the liver and build the blood. It’s a powerful antioxidant and, like coffee, helps to stimulate the production of bile and the transport of toxins out of your body. It’s a great immune system booster.
Chicory root also helps to increase bile flow. The roasted root is known to help with blood sugar imblanaces, constipation, and osteoarthritis. It also contains inulin, a powerful prebiotic, although not in steeped form. It also reduces cortisol levels and supports the liver. Check out it’s beautiful blue flower below!
Chaga mushroom is found on birch trees in North America, so if you live outside of Canada or the US, it may be hard for you to come by – in which case just make the recipe above without chaga. When I lived in Vermont, my husband found a huge chaga polypore that provided us with delicious tea for over two years.
Chaga is a bit pricey but is well worth the cost due to its many benefits. Like dandelion, chaga is an immune-booster and antioxidant. It is full of Beta-D-Glucans. It also supports the integrity of blood vessels and provides soothing properties in times of irritation. This can be helpful for those suffering from pain, neuropathy, and even diabetes. It’s also recognized for its benefits to the digestive tract and for healing ulcers.
Finally, Here’s My Herbal “Coffee” Recipe. Enjoy!
In 3 cups of water, boil 2 T roasted dandelion root, 1/2 T chaga mushroom, and 1/2 teaspoon of roasted chicory. Boil on low for about 8 minutes until very dark. Strain this and put it in the blender hot with 1 T of coconut oil. Blend until creamy and pour into mugs, add maple syrup or honey as desired. Adjust the chicory ratio if it tastes too over-roasted or you prefer a stronger roast.
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