In my quest to fight against some serious acid reflux, I began experimenting with recipes to feed my deep rooted love for coffee. It’s my comfort food, my happy place, and with the recent acid reflux, my demise. My goal was to create a recipe that didn’t feel like a sad alternative to coffee while adding in healing, nourishing things for my body. This recipe features chicory root granules which have been for centuries as an herbal remedy in treating diabetes, relieving constipation, diarrhea, exzema, gas and bloating. In addition, chicory granules are high in triglycerides, helping to improve cholesterol levels.
This recipe blends coffee, chicory root granules and the spices in golden milk to make one kick-ass morning cup of awesomeness! The reason I’ve added these ingredients boil down to what I’ve listed next to the ingredient (brief description of the benefit!)
Supplies Needed
Yes, I know this seems like a long list, but when you’re serious about making something work – it’s worth it!
EQUIPMENT
- Stove-top coffee maker
- Hand blender for blending
INGREDIENTS
- Coffee Beans: Your favorite organic fair-trade coffee beans (blog post why you should use fresh beans & a grinder for your coffee)
- Organic chicory root granules
- Vital Proteins collagen peptides (brain health, heart health, helps to heal leaky gut, eases bone and joint pain, strengthens hair and nails, improves skin elasticity)
- Coconut oil (helps improve cholesterol levels, can help you lose fat, helps to protect the liver, immune system support)
- Grass-fed ghee (helps to improve digestion, supports healthy gut health, reduces inflammation, high in fat-soluble vitamins)
- Organic ground black pepper (helps support the respiratory system, supports brain health, helps with digestion)
- Organic ground turmeric (liver tonic, immune system support, antioxidant, blood purifier, anticancer properties)
- Organic ground cinnamon (can lower blood sugar levels, antioxidant, anti-inflammatory, supports heart health)
Directions
Blend the chicory & coffee – then brew.
You’re going to want to introduce the chicory root granules to your body slowly, particularly because it influences the digestive system and too much, too quickly, can have undesirable outcomes. Start at 1 part chicory to 4 parts coffee and then work your way up. I’m currently using a half and half ratio which is perfect for me, but experiment with the ratio to find what tastes best to you.
Use blender to mix in the other ingredients.
I’d be lying to you if I said I measure, so these are approximations.
- 1/2 tablespoon of coconut oil
- 1/2 tablespoon of ghee
- A few shakes of the black pepper
- 2 scoops of the collagen protein
- 1/4 teaspoon of turmeric
- 1/4 teaspoon of cinnamon
Again, play with this to find what you like best – or better yet, come up with your own concoction based on your own needs!
Want it sweetened?
You’ll notice that I don’t have anything on my list to make the coffee sweet, that’s on purpose. In an effort to cut down my sugar intake, I am no longer adding sweeteners to my coffee. However, I made the transition gradually, moving from flavored creamer to Canadian maple syrup to no sweetener at all.
Give yourself some grace to allow this to be a process. I know I had to.
