Exploring coffee alternatives

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Drip coffee maker: Line the basket with a coffee filter. Add roasted chicory or dandelion root, then water, and follow manufacturer’s instructions.

Serve hot by itself or with organic milk, cream, unsweetened coconut milk, or almond milk. Sweeten with honey, agave nectar (cactus honey), or stevia. Reheat as needed, or pour into one or more thermos bottles and seal to keep warm for several hours. When the pot runs low, add more water and 50 percent more roasted roots, then cook again. Or, toss out the grinds and start over. Refrigerate the unused coffee in a glass jar. Reheat on top of the stove. Use within 4 days.

Variations

• Roasted Dandelion Coffee: Replace chicory with roasted dandelion root.

• Roasted Chicory and Dandelion Coffee: Use a 50:50 ratio of roasted dandelion to chicory root. Or, use 4 parts chicory and 2 parts roasted dandelion root.

BETTER-BALANCED MOCHA FROSTY

Makes one 16-ounce serving

This high-protein, low-carb, dairy-, sugar-, and caffeine-free concoction makes a perfect blood-sugar-balancing snack or mini-meal. Brew the roasted root “coffee,” then freeze it in an ice cube tray for 6 to 8 hours or several days in advance. If the protein powder you use is sweetened, reduce or omit the herbal sweeteners below. I buy plain gelatin in bulk in a health-food store; feel free to substitute unflavored gelatin.

1 cup strong Chicory and Dandelion Coffee (recipe on page XX)
1/3 cup boiling water
2 teaspoons unflavored gelatin
2 teaspoons apple fiber power
11/2 to 2 tablespoons roasted almond butter or hazelnut butter
1 ounce vanilla protein powder
2 teaspoons pure vanilla extract
1/8 to 1/4 teaspoon stevia extract powder or kiwi concentrate
1/4 teaspoon ground cinnamon or cardamom, optional
1 or 2 plain ice cubes, optional

Pour the Chicory and Dandelion Coffee into half of a standard ice cube tray. Freeze until hard. This may be done several days or weeks in advance.

Add the boiling water to the blender. Cover and turn on low, holding down the top with a kitchen towel. Sprinkle the gelatin through the top feeder, blend for 30 seconds, then turn off. Add the apple fiber, almond or hazelnut butter, protein powder, vanilla, stevia or kiwi concentrate, and cinnamon or cardamom, if desired. Cover and blend, stopping to scrape down the sides with a spatula.

With the motor running (in ice-crushing mode), add 4 “coffee” ice cubes through the top feeder; blend; add 3 or 4 more cubes, stopping periodically to scrape down the sides with the spatula and push the ice to the bottom of the blender. Add plain ice cubes as desired; add a dash more sweetener if you’d like.

Pour into a tall glass and serve immediately. For a thicker texture, chill for 5 to 10 minutes before serving.

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