Kickin’ the Coffee Habit

If this picture stimulates your salivary glands and kicks in your coffee craving, consider that you are addicted to coffee.  I kicked my short-lived habit about 10 years ago.  I used to drink quite a bit in one day (I think, encouraged by my restaurant job at the time).  However, after a couple years of frequent coffee drinking, my nervous system was simply rattling from the coffee-based caffeine.  I suppose the most harmful thing for me is that, when drinking coffee, I had to add pasteurized milk (yuck) and sugar to make it taste the way I wanted it to.

In hindsight, I realize what a lethal combination that is — caffeine + lifeless milk (with synthetic additives to make it smell ok) + nutrient-robbing processed sugar.  (Feel free to read my blog on how I kicked my sugar habit.) Not only was this combination horrible for my body and its needs, it was blocking of absorption of certain important nutrients, like magnesium.   And, considering that statistics are showing that most US citizens have a magnesium deficiency, this should warrant more attention from coffee drinkers.

The brand Teeccino was a good coffee substitute for me for awhile.  Although nowadays I stick mostly to herbal teas.  For a pick-up, I go for mint tea, spiced chai (no black tea), cold shower, or robust pranic breathing.  I decided to write this blog, because the author of Nourishing Traditions (Sally Fallon) uses the following recipe for a coffee substitute.  I thought it was a good idea (good fats, mineral-rich molasses, and warming/heating/moving ginger):

1 teaspoon to 1 Tablespoon molasses
1 T coconut oil
1/4 teaspoon powdered ginger (or about 4-5 small chunks of fresh ginger)

Place in mug.  Pour boiling water onto mixture.  Stir and let cool.  If you want to be adventurous, add powdered gelatin to help strengthen your gut lining (also good for joint health and repair).

And, yet another *amazing* alternative to coffee is Dandy Blend — a combination of roasted dandelion root, chicory root, rye and barley.  The rye and barley go through a particular extraction process, so there is no gluten in the final product.  It is simply delightful and you don’t need to add any sweetener — the roasted flavor is deeply satisfying!

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5 thoughts on “Kickin’ the Coffee Habit

  1. hello sister, every time i drink coffee my arthritic condition worsens, painful joints especially my fingers, so i have one cup of tea in the morning, but now have been turned on to chicory! a wonderful substitute and good for your belly…a mix of rye, dandelion, and barley can be added to the mix, makes me very relaxed if i drink too much…love you and kick that coffee! thanks for this recipe, will try….ruth xoxoxoxox

    • Hi there dear Ruth! Interesting to hear about coffee/caffeine and your arthritic condition worsening! Yes, roasted chicory is a great substitute — thanks for offering that up! Let me know if you like the molasses recipe — should be easy to find in your area 😉

  2. ahh yes..getting older
    i do believe the alkaline/acid balance within my body gets unbalanced drinking coffee…it upsets my stomach..and my finger joints get very painful, when i do not drink coffee….this condition clears up, not totally, but much better without the coffee….sugar too plays a big part in worsening this condition…
    but i have really always preferred a good cup of tea…so there you go

    • Great feedback Ruthie — thanks for sharing! So, it’s the pH balance that is the culprit for you… I think there is so much wisdom in the body — when we learn to listen to it…and make necessary changes in our lives…based on its messages.

  3. Pingback: Roasted Dandy Cooler | Madhupa Maypop

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