I’ve been using Savour This Kitchen spice blends a lot lately, I am really impressed by what they have been doing to my dishes. These blends are salt-free and sugar-free, and are from a company local to me in Venice, CA.
Why not coffee?
- Coffee may damage your liver.
- Decrease in sex drive.
- May cause fertility issues
- Lower neurotransmitters which can decrease happiness, as caffeine is actually one of the main suppressants of serotonin
- Affect your adrenal glands, causing you to actually kill your energy levels overtime
- Can cause insomnia
- Coffee has the most pesticides of any food on this earth
- Caffeine slows down your body’s ability to absorb vitamins, minerals, and other valuable materials
- Caffeine limits the ability of our immune system to properly function
Dandelion Root: A great source of beta-carotene and is also rich in vitamin C, fiber, potassium, iron, calcium, magnesium, zinc, and phosphorus. It is a good place to get B complex vitamins, trace minerals, organic sodium, and even vitamin D. Dandelion root provides digestive aid, cleansing of the kidney, inhibits microbial growth in the urinary system, improves liver function, is rich in antioxidants, helps regulate blood sugar and insulin levels, lowers blood pressure, lowers and control cholesterol levels, increases bile production and reduces inflammation and contains essential fatty acids and phytonutrients that reduce inflammation throughout the body.
Chicory Root: Chicory is a good source of vitamins K and C, and dandelion root is a powerhouse, too. It’s loaded with vitamins A, C, D, and B complex as well as iron, magnesium, zinc, potassium, manganese, copper, choline, calcium, boron, and silicon. Chicory is most widely known for providing support to liver problems. It is also beneficial in digestive support, antioxidant activity and against harmful organisms.
Another option is Barley! I haven’t tried it yet, but I have heard it is highly recommended.
To make this “coffee”, first place all of the ingredients into a quart sized jar.
Cover the jar, and give it a big old shake!
Place it into your refrigerator, and let it sit. I usually let it sit overnight.
The next day strain out any leftover granules, and pour your desired amount of coffee into a serving glass. For this recipe, I felt a cute mason jar was in order.
Pour in almond milk, coconut milk or your preference of a vegan milk alternative, to taste, and enjoy!
See that gif up there? It’s my first one, I’m so proud of it! With some help from my brother and a tutorial from Minimalist Baker, I got it down.
- Put ingredients in a quart jar and stir. Cover and refrigerate overnight.
- Pour the coffee base through a sieve or strainer into a bowl, then strain back into jar for easy storage.
- To serve, add in almond milk to taste and stir.
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