During the winter, everything slows down. Animals hibernate, plants go dormant, people spend more time indoors; everything turns inward. I feel like the same thing holds true of my body. And at times like this, I love to make Dandelion Root and Chicory Tea.
Dandelion root is a great liver cleanser, it’s also supposed to be helpful with purifying the blood. Dandelion is also said to have a host of other health benefits, including aiding with digestion, lowering blood pressure, regulating blood sugar levels, reducing inflammation, and boosting the immune system. It is the cleansing abilities of dandelion that appeal to me during this time of year. I steep it with chicory root and a couple of cinnamon sticks, and together it makes a wonderful, slightly bitter beverage (no more bitter than coffee) that I find very satisfying.
Chicory is also cleansing, and has many properties similar to dandelion. It supports liver and heart health, contains antioxidants, and supports the digestive system. It contains inulin, which is a powerful probiotic. It’s also said to help reduce anxiety and stress.
I started adding cinnamon to this recipe because I love the taste, but cinnamon also has a variety of health-promoting characteristics. Cinnamon is loaded with antioxidants, has anti-inflammatory properties, reduces insulin resistance, lowers blood pressure, and is a powerful anti-microbial.
Here is the recipe I use to make mine:
Dandelion Root, Chicory, and Cinnamon Tea
Add the dandelion root, chicory root, and cinnamon sticks to your teapot. Fill with boiling water.
Let steep for at least 5 minutes. Pour and serve. If you didn’t use an infuser and you’re worried about floating things in your tea, you may want to pour it through a strainer.
Sweeten as desired.