We all want to love our livers, right? I mean, they are a really important organ! This love your liver herbal coffee is not only delicious, but it helps support healthy liver function.
Some of you may remember awhile back when I shared my recipe for cinnamon vanilla herbal coffee.
I love that stuff.
I drink it hot, iced, and frozen.
But, as I’ve continued to expand my herbal research and work on giving my liver and digestion as much support as possible as I work on healing my gut, I have developed a new recipe that I want to share today.
I call this my “happy liver herbal coffee“.
But, why does it make my liver happy?
Because of the herbs that are in it!
There are four herbs that go into this coffee: chicory root, dandelion root, milk thistle seeds, and burdock root. Let’s look at how each of these herbs benefits the body.
Chicory is related to the dandelion. According to my affiliate partner, Mountain Rose Herbs, the root of the plant has been used as a coffee substitute for generations, especially in times where coffee beans may have been scarce or unavailable. In Egypt, it’s been cultivated along the Nile river area for thousands of years. Even Charlemagne required that it be grown in his garden. In the 18th century, it was brought to North America from Europe.
Chicory is high in vitamin C and also has the highest concentration of inulin of any other plant containing inulin. Inulin acts as a prebiotic in your gut. Chicory has long been used for liver support, as it is a natural detoxifier and also promotes bile flow.
To many lawn owners, the poor dandelion is considered an enemy that needs to be slaughtered, but it is actually a very nutritious food and serves a very important role in the ecosystem. Dandelion roots have been used in Traditional Chinese Medicine (TCM) for thousands of years, and are known as an herb that helps “cool the blood.” There is a lot of folklore surrounding dandelions, and a simple Google search will yield countless articles about the mystical and magical aspects of dandelions.
According to Mountain Rose Herbs, dandelion roots are unusually high in potassium. They also contain substantial levels of vitamins A, C, D, and B complex, in addition to crucial minerals like iron, magnesium, zinc, manganese, copper, choline, calcium, boron, and silicon. Check out this post on the importance of dandelions and a tasty dandelion flower fritter recipe.
Milk Thistle Seeds
Milk thistle is a member of the sunflower family and it native to the Mediterranean. Over the years, it has become naturalized throughout Europe and now is found in Oregon and California (most people consider it an obnoxious weed). The leaves of the milk thistle are edible and can make a delicious addition to salads, with a taste that is similar to lettuce.
According to Mountain Rose Herbs:
“Three of the active compounds within milk thistle seed are collectively identified as silymarin. This constituent is credited for much of milk thistle’s medicinal value, particularly that which is associated with healthy liver support. The German Commission E has approved an extract of 70% silymarin in supporting healthy liver function … milk thistle seed can cause mild diarrhea by stimulating the release of bile.“
Like dandelion and milk thistle, burdock is also viewed as an annoying weed across North America and Europe. Burdock roots grow straight down as far as three feet below the surface of the soil. In the middle of the summer, the burdock plan blossoms in an array of globular flowers that look very similar to thistles. These flowers contain sticky burs that cling to anyone passing by. In fact, these burs were the inspiration for the invention of Velcro. The root can be eaten as a food and in Japan, it is consumed like a regular vegetable. According to Mountain Rose Herbs, Native Americans were also “known to use the whole plant as food, boiling the root in maple syrup (which made it like candy) so that it could be stored for longer periods of time.”
Burdock root is mildly bitter and stimulates the release of gastric juices which aids in digestion. In addition to aiding in digestion, burdock has also been traditionally used to help sooth the skin. There have been animal studies that show that this herb may help support the liver. Burdock contains potent antioxidants and traditional herbal medicine often uses burdock as a blood purifier.
I just love what herbs can do. Don’t you?
If you’re interested in learning more about herbs, check out my affiliate partner, Mountain Rose Herbs. High-quality, superior herbs. My go-to source.
This “coffee” tastes great hot, iced, or frozen. Feel free to experiment, but here are my tips:
- I love mine with coconut oil, a couple drops of stevia, a dash of sea salt, and coconut cream.
- If you’re making it hot, use your immersion blender. It makes it super frothy and creamy and, if you add coconut oil, you don’t end up with an oil slick on the top.
- If you want to make it iced, I recommend using your immersion blender or regular blender to blend everything together and then pour it over your ice.
- If you want to make it frozen, just toss all your ingredients into your blender and add ice to suit your taste.
- This makes a super strong “coffee” so feel free to adjust the serving size depending on your tastes. Each serving size is roughly 1 cup.
Don’t Want to Make it Yourself?
I’ve got you covered! Due to an overwhelming interest in my homemade herbal “coffees”, my handcrafted blends are now available to the public! Now you can enjoy a delicious cup of herbal “coffee” without having to make the blend yourself!
- 1 tbsp. roasted dandelion root (ground into powder)
- 1 tbsp. milk thistle seeds (ground into powder)
- 1 tbsp. dried burdock root (ground into powder)
- 2 tbsp. roasted chicory root (ground into powder)
- 1.5 quarts of filtered water
- For serving:
- Coconut milk or cream
- Virgin coconut oil
- Honey, maple syrup, or stevia
- Vanilla, peppermint, or almond extract
- If you're using whole herbs, use a coffee grinder to grind into a fine powder.
- Bring your filtered water to a boil.
- Add in your ground herbs, cover, and reduce heat to low.
- Simmer for 20 minutes and then turn off heat.
- Let coffee cool to room temperature.
- Strain off herbs (don't forget to compost if you are able!).
- Store in fridge for up to 2 weeks.
- Each serving is approximately 1 cup. Tastes great hot, iced, or frozen with your choice of sweeteners, flavors, and cream.