Dandelion Root Chai

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I love Dandelion!
Dandelion is most often thought of as a pesky weed that takes over in lawns and gardens. Its happy and resilient yellow flowers even pop up in cracks in concrete pavement. But next time you are about to pull up and throw it out consider its many health aspects.
The leaves are lovely in salads, slightly bitter like rocket. (Just be careful where you harvest from) They are incredibly high in potassium and have benefits to the kidneys and are a gentle diuretic. But what we are going to concentrate on are the roots.
Dandelion root tea has shown “choleretic” effects, which means that it can stimulate the liver to increase bile flow. Once bile is released by the liver, its two main functions are to carry away waste and to break down fats during digestion. Because of this, Dandelion acts as a mild laxative that promotes digestion and stimulates appetite. Studies have shown that dandelion lowers and aids control of cholesterol levels.
Roasted Dandelion tea is readily available if you don’t want to try wild harvesting.
Once roasted the root takes on a lovely bitter taste. Some refer to it as Dandelion coffee, but if you are a coffee addict don’t think this will be an exact substitute, rather learn to love it as a beverage in its own right as you reduce your coffee intake. I often suggest it to my patients during detox programmes.
One of my “tricks” is to brew my herbal tea and keep it in the fridge where I can Froth up my almond milk and make a delicious Dandelion Chai easily. The Chai blend lasts for 2-3 weeks if kept refrigerated.

Dandelion Chai

  • 50 grams roasted Dandelion root (you can also use Roast Dandelion Tea Bags if you can’t get loose, just tear them up and put them into the saucepan)
  • Assorted Chai spices, I use Cinnamon, Cloves, Star Anise, and Peppercorns. Again if you’re not feeling particularly adventurous you can just use some chai tea bags. The collective amount of spices I use works out to 1/3 cup
  • 1 liter water

Method:
1. Place dandelion and water in to a saucepan
2. Crush up the spices a little so that the oils with all the flavor are released
3. Gently simmer for 20-30 minutes, take care not all the water is evaporated
4. Cool and strain into a glass bottle, you should have about ¾ liter  left.
5. I use ½- ½ almond milk and Dandelion Chai in a hot drink and I don’t sweeten it, have a play around and see how you like it.