Dandelion root tea tastes similar to coffee. It is really an infusion of roasted dandelion root, as well as roasted chicory (for a more coffee like taste) in hot water. I mentioned that I am starting an internal spring cleaning/cleansing in yesterday’s post, and for good reason. Not only does dandelion root contain antioxidants, it also has a cleansing effect on the body by promoting the removal of wastes. Dandelion root is known in many natural health circles as a strengthener of the liver, our main detoxifying organs.

I’m enjoying this “coffee” everyday in the morning. It’s energizing and very tasty, even without cream or stevia. Chicory is an optional additional ingredient in this roasted dandelion root tea, but it does help promote a deeper flavor and color. Chicory root also has many different health benefits. One study has shown that chicory can help in weight loss due to its inulin content, while other studies show it may help the absorption of calcium in the bones.

I have wild dandelions growing in my backyard, and I simply dig up the root, roast it in the oven, and chop it before using. Yes, all parts of the dandelion are edible. The leaves, although bitter, can be steamed or placed into fresh salads. They also provide a cleansing effect on the liver. For the less laborious route, you can always find roasted dandelion root and roasted chicory at many health foods stores, as well as online.

Until next time,

This is The Healthy Advocate.

P.S. If you like this recipe, please check out my new gluten-free, grain-free eBook cookbook The Unconventional Gluten-free Cookbook for more healthy, tasty recipes!