Hello Spring! Spring is nature’s way of reminding us everything is created for a purpose.  It is a time of renewal and birth.  The gentle breeze brushes your cheek, while the sun penetrates the barely budding trees with beautiful blue birds perched on the branches.  Soon the fields and lawns will be ablaze with beautiful bright yellow petals.  You know what that means…it’s dandelion season!

You might think dandelions are a nuisance, however their roots are a hidden treasure that offer multiple blessings.  Dandelion root benefits include detoxifying the liver, aiding digestion and helping with inflammation.   While dandelion roots can be used for many things, my favorite is an earthy tone, acid free coffee.   This coffee doesn’t come from a bag or box it includes hand dug, oven dried and roasted dandelion root. (If you do not have time to make your own dandelion root coffee there are several brands that you can choose from at your favorite store.)

Ingredients

• 4 ounces of your favorite coffee (French press, cold brew, etc)
• 4 ounces of dandelion root coffee (recipe below)
• 1 teaspoon to 2 tablespoons of brain octane oil (several brands available)
• 1 to 2 tablespoons of grass-fed unsalted butter

Directions

Dandelion coffee – Boil 1 cup of water.  Add 1 tablespoon of roasted dandelion root and boil for one minute.

Combine regular coffee, brain octane oil and butter in blender and mix 20 – 30 seconds until it looks like a foamy latte.

Pour latte mixture into your favorite cup and top with strained dandelion coffee.  A small strainer works best for this.

Sit back with your feet up and enjoy!

Drying and Roasting Dandelion Roots

Spring is the best time to find tender dandelion roots.  Only pick dandelions that are in a field or free from weed killers and other harmful substances. The trick to digging roots is use a screwdriver and pry around the roots loosening them without damaging them.  Cut the roots at the stem and wash roots thoroughly.

Grind the roots in a food processor until coarse.

Spread a thin layer of ground roots onto cookie sheet.

Dry in preheated 275 degree oven for 30 – 40 minutes. Let cool .

Roast in preheated 375 degree oven for 20 minutes.  The roots are done when they begin to smell like chocolate cake and steam comes from the roots.

Let cool.  Store in an air tight container in a cool place.

There is an added enjoyment and satisfaction when drinking your own freshly ground, dried and roasted coffee.  This latte has become my daily routine.  I hope it becomes yours!

Enjoy!

This is the day the Lord has made; let us rejoice and be glad in it.  Psalm 118:24