Have you
cut back or given up coffee or do you want to? Do you miss the hearty
flavor?
You might want to try herbal coffee alternatives made from roasted chicory and dandelion roots. You can use them to gradually reduce the amount of coffee you consume or enjoy them as a solo substitute for it.
The roots
Roasted chicory root has historically been used as a caffeine-free coffee extender. In the Deep South, roasted chicory root has been blended with coffee beans for decades to make French Market Coffee.
Roasted dandelion root also makes an excellent coffee substitute. Use of chicory and dandelion roots dates back to ancient Egypt. Herbalists have used the roots to detoxify the liver, remedy acne, age spots, anemia, arthritis, asthma, diabetes, jaundice, spleen problems, gout, gallstones, hepatitis, hypoglycemia, high blood pressure, loss of appetite (in the underweight), liver disorders, rheumatism, eczema, elevated cholesterol, and constipation.
Bitter (but good) medicine
In addition to a bitter flavor, roasted chicory and dandelion roots contain substances that increase the flow of bile, which is necessary for proper liver function and metabolism of fat and cholesterol, and help with detoxification. Herbalists have used these roots to eliminate a wide range of symptoms for centuries.
Herbal coffee alternatives
My favorite herbal coffee brews include Roasted Chicory & Dandelion Root Coffee (you’ll find a recipe in my book The Garden of Eating) and Teeccino (click here to order info and here for brewing tips). I’ve been enjoying these beverages for 20 years. They’re gluten free, have a strong, robust, bitter flavor that you can’t get from tea. They’re also caffeine-free.
A couple of years ago, my friend Mary
told me about DandyBlend, a low-carb, instant herbal beverage with a
scoffee-like flavor. Made from the water-soluble extracts of three
roasted herb roots (dandelion, chicory and sugar beet) and two roasted
grains (barley and rye), it has a slightly sweet taste from the fructose
released from the breakdown of inulin, the starch found in the
dandelion and chicory roots that’s released during roasting.
Mary liked the rich, smooth, robust flavor, the therapeutic properties of chicory and dandelion root, that the product is instant, and that it’s gluten-free. If you know anything about gluten-free diets you may be wondering how this product can claim to be free of detectable amounts of gluten if it contains barley and rye. Here’s what the company’s website Q & A section says:
DandyBlend is made
from extracts of barley and rye, not from barley and rye themselves. The
roasted grains are mixed with the roasted roots, ground up, and then
the water-soluble components (nutrients, minerals, biologically active
substances) are leached out of the mash by hot water, just like when you
make tea. The liquid extract, which is collected at the bottom is then
spray dried to make the powder that is sold as DandyBlend. Why no
gluten? Gluten is not water soluble; it only dissolves in alcohol.
Therefore, since no alcohol is used in the extracting process, all the
gluten stays back in the mash (that’s discarded during the manufacturing
process). Tests done by Eliza-Tek Laboratories confirm the absence of
detectable gluten in DandyBlend.
DandyBlend
* tastes similar coffee but contains no caffeine
* has no acidity or strong bitterness
* is sweetened with its own built-in fructose (from the roots)
* contains all the goodness of dandelion and chicory roots
* tastes great hot or iced
* dissolves instantly in hot or cold water
* may be used in any recipe that calls for instant coffee or espresso powder
How to use it
You can use DandyBlend to make a mild or strong cup. The company suggests mixing
one level teaspoon of DandyBlend powder in 8-ounces of water to makes a delightful dandelion tea and 2 to 3 teaspoons for a more coffee or espresso-style flavor.
Does it contain any calories?
Each teaspoon of DandyBlend, which makes a very mild tea, contains a little more than 1 gram of carbohydrate and 5 calories. If you’re using it by the tablespoon, you’re getting 15 calories.
Each teaspoon of DandyBlend contains 630 milligrams of dandelion and chicory root extracts. The product is free of additives, preservatives, and artificial flavorings. Some people like to mix it with instant or regular coffee to reduce their caffeine consumption. Others drink it straight. I’ve only tried it on its own. The company has testimonials of people who have used it to wean themselves from coffee who reported that the transition was seamless–--no headaches, upset stomachs, jitters or other symptoms of withdrawal. It also comes in single serving packets.
My preference
I’m used to drinking very strongly brewed Roasted Chicory & Dandelion Root (herbal) Coffee or Teeccino made in a percolator, so I found I needed a tablespoon of DandyBlend in a cup of hot water to replicate the flavor I like. I usually add 2 to 4 tablespoons of full-fat unsweetened (canned) coconut milk and 4 to 6 drops of vanilla stevia liquid. I like it. I think it makes a great addition to any meal, especially first thing in the morning. You can pack it in a thermos. It also comes in single serving packets.
Dandy Blend will travel
If you want to take DandyBlend to drink in a restaurant, at work, when camping, or anywhere else, you can pack the powder in a tightly sealed container then mix it as needed. For an instant and portable alternative to milk, cream, or coconut milk, try powdered coconut milk. (You can order it here, here, and here.) You can buy clear or flavored stevia liquids in tiny travel size bottles or use quick dissolve stevia tablets for sweetening.
Other uses for DandyBlend
You can use DandyBlend to replace instant coffee or espresso powder in brownies, bars, cakes, chocolate sauces, and recipes for ice cream or ice cream alternatives. About a month ago, I used it in a Carob Ice Dream recipe and liked it.
What nutrients does DandyBlend contain?
According to tests done by Chemical Solutions Ltd., DandyBlend contains the following minerals on a per cup (of tea) basis (per teaspoon dry).
iMajor minerals in DandyBlend:
Potassium 22.2 mg
Sodium 3.2 mg
Phosphorus 2.8 mg
Magnesium 2.0 mg
Calcium 2.1 mg
Iron 0.9 mg
Aluminum 0.05 mg
Manganese 0.03 mg
Trace Minerals in DandyBlend:
Rubidium 12.0 mcg
Zinc 8.6 mcg
Barium 6.0 mcg
Boron 4.0 mcg
Copper 1.6 mcg
Strontium 2.0 mcg
Chromium 2.0 mcg
Titanium 2.0 mcg
Trace Minerals present but below measurable levels include:
Lithium, Nickel, Germanium, Selenium, Zirconium, Molybdenum, Rhodium, Silver, Indium, Antimony, Cesium, Lanthanium, Prascodymium, Promethium, Europium, Beryllium, Scandium, Vanadium, Cobalt, Gailium, Arsenic, Strontium, Yitrium, Niobium, Ruthenium, Palladium, Cadmium, Tin, Tellurium, Cerium, Neodymium, Samarium, Gadolinium, Terbium, Holmium, Thulium, Lutetium, Tantalium, Iridium, Gold, Rhenium, Thallium, Bismuth, Uranium, Dysprosium, Erbium, Ytterbium, Hafnium, Tungsten, Osmium, Platinum, Mercury, Lead, and Thorium.
Source: Chemical Solutions, Ltd. Ian Milnes, President. 273 Mulberry Drive, Suite 9, Mechanicsburg, PA. 17050 phone 717.697.7536
You might want to try herbal coffee alternatives made from roasted chicory and dandelion roots. You can use them to gradually reduce the amount of coffee you consume or enjoy them as a solo substitute for it.
Roasted chicory root has historically been used as a caffeine-free coffee extender. In the Deep South, roasted chicory root has been blended with coffee beans for decades to make French Market Coffee.
Roasted dandelion root also makes an excellent coffee substitute. Use of chicory and dandelion roots dates back to ancient Egypt. Herbalists have used the roots to detoxify the liver, remedy acne, age spots, anemia, arthritis, asthma, diabetes, jaundice, spleen problems, gout, gallstones, hepatitis, hypoglycemia, high blood pressure, loss of appetite (in the underweight), liver disorders, rheumatism, eczema, elevated cholesterol, and constipation.
Bitter (but good) medicine
In addition to a bitter flavor, roasted chicory and dandelion roots contain substances that increase the flow of bile, which is necessary for proper liver function and metabolism of fat and cholesterol, and help with detoxification. Herbalists have used these roots to eliminate a wide range of symptoms for centuries.
Herbal coffee alternatives
My favorite herbal coffee brews include Roasted Chicory & Dandelion Root Coffee (you’ll find a recipe in my book The Garden of Eating) and Teeccino (click here to order info and here for brewing tips). I’ve been enjoying these beverages for 20 years. They’re gluten free, have a strong, robust, bitter flavor that you can’t get from tea. They’re also caffeine-free.
Mary liked the rich, smooth, robust flavor, the therapeutic properties of chicory and dandelion root, that the product is instant, and that it’s gluten-free. If you know anything about gluten-free diets you may be wondering how this product can claim to be free of detectable amounts of gluten if it contains barley and rye. Here’s what the company’s website Q & A section says:
DandyBlend
* tastes similar coffee but contains no caffeine
* has no acidity or strong bitterness
* is sweetened with its own built-in fructose (from the roots)
* contains all the goodness of dandelion and chicory roots
* tastes great hot or iced
* dissolves instantly in hot or cold water
* may be used in any recipe that calls for instant coffee or espresso powder
How to use it
You can use DandyBlend to make a mild or strong cup. The company suggests mixing
one level teaspoon of DandyBlend powder in 8-ounces of water to makes a delightful dandelion tea and 2 to 3 teaspoons for a more coffee or espresso-style flavor.
Does it contain any calories?
Each teaspoon of DandyBlend, which makes a very mild tea, contains a little more than 1 gram of carbohydrate and 5 calories. If you’re using it by the tablespoon, you’re getting 15 calories.
Each teaspoon of DandyBlend contains 630 milligrams of dandelion and chicory root extracts. The product is free of additives, preservatives, and artificial flavorings. Some people like to mix it with instant or regular coffee to reduce their caffeine consumption. Others drink it straight. I’ve only tried it on its own. The company has testimonials of people who have used it to wean themselves from coffee who reported that the transition was seamless–--no headaches, upset stomachs, jitters or other symptoms of withdrawal. It also comes in single serving packets.
My preference
I’m used to drinking very strongly brewed Roasted Chicory & Dandelion Root (herbal) Coffee or Teeccino made in a percolator, so I found I needed a tablespoon of DandyBlend in a cup of hot water to replicate the flavor I like. I usually add 2 to 4 tablespoons of full-fat unsweetened (canned) coconut milk and 4 to 6 drops of vanilla stevia liquid. I like it. I think it makes a great addition to any meal, especially first thing in the morning. You can pack it in a thermos. It also comes in single serving packets.
Dandy Blend will travel
If you want to take DandyBlend to drink in a restaurant, at work, when camping, or anywhere else, you can pack the powder in a tightly sealed container then mix it as needed. For an instant and portable alternative to milk, cream, or coconut milk, try powdered coconut milk. (You can order it here, here, and here.) You can buy clear or flavored stevia liquids in tiny travel size bottles or use quick dissolve stevia tablets for sweetening.
Other uses for DandyBlend
You can use DandyBlend to replace instant coffee or espresso powder in brownies, bars, cakes, chocolate sauces, and recipes for ice cream or ice cream alternatives. About a month ago, I used it in a Carob Ice Dream recipe and liked it.
What nutrients does DandyBlend contain?
According to tests done by Chemical Solutions Ltd., DandyBlend contains the following minerals on a per cup (of tea) basis (per teaspoon dry).
iMajor minerals in DandyBlend:
Potassium 22.2 mg
Sodium 3.2 mg
Phosphorus 2.8 mg
Magnesium 2.0 mg
Calcium 2.1 mg
Iron 0.9 mg
Aluminum 0.05 mg
Manganese 0.03 mg
Trace Minerals in DandyBlend:
Rubidium 12.0 mcg
Zinc 8.6 mcg
Barium 6.0 mcg
Boron 4.0 mcg
Copper 1.6 mcg
Strontium 2.0 mcg
Chromium 2.0 mcg
Titanium 2.0 mcg
Trace Minerals present but below measurable levels include:
Lithium, Nickel, Germanium, Selenium, Zirconium, Molybdenum, Rhodium, Silver, Indium, Antimony, Cesium, Lanthanium, Prascodymium, Promethium, Europium, Beryllium, Scandium, Vanadium, Cobalt, Gailium, Arsenic, Strontium, Yitrium, Niobium, Ruthenium, Palladium, Cadmium, Tin, Tellurium, Cerium, Neodymium, Samarium, Gadolinium, Terbium, Holmium, Thulium, Lutetium, Tantalium, Iridium, Gold, Rhenium, Thallium, Bismuth, Uranium, Dysprosium, Erbium, Ytterbium, Hafnium, Tungsten, Osmium, Platinum, Mercury, Lead, and Thorium.
Source: Chemical Solutions, Ltd. Ian Milnes, President. 273 Mulberry Drive, Suite 9, Mechanicsburg, PA. 17050 phone 717.697.7536
The company’s creator, Dr. Peter Gail, has a Ph.D. in botany from Rutgers University. He was a professor at Cleveland State University for 16 years, then left the university to follow his dreams of helping others learn how to use plants for food and medicine. He came across DandyBlend in 1989 and became a distributor. Not long after, he became the sole distributor of this coffee substitute.
Fascinating! I use Pero and Teecino in addition to my half-caf coffee to reduce overall caffeine consumption. I've seen Dandyblend at our local health food store and have wanted to try it. I'm surprised that it's gluten-free. That's great news!
Hi Allie,
I like DandyBlend more than Pero. Let me know what you think when you try it! I'll be reviewing new products every month. If you have not subscribed to my blog, I encourage you to do so. I think you'll enjoy what I have coming up.
Sincerely,
Chef Rachel ;-)
Posted by: Allie (Random Teaspoon) | May 21, 2010 at 05:15 AM
I am glad you have discovered Dandy Blend. My husband and I buy it in bulk and enjoy it daily. We usually drink it "black." It has a natural sweetness. Like you said, it makes a convenient flavoring for dessert recipes. I used it to make the mocha sauce from the Ice Dream Cookbook, and it was successful.
Hi Emily,
So glad you hear you like the product and the recipes you have used it in!
Chef Rachel
Posted by: emily | May 21, 2010 at 06:59 AM
I sure would like to try this one. I do hope it has that same "kick" factor that coffee gives. I am not really a big fan of drinking coffee but I need it for work reasons - gives me that much needed boost and kick. An alternative like this one definitely sounds refreshing to me.
Posted by: Nate - It's Not Coffee | July 07, 2010 at 12:51 AM