In years when many foods and drinks were in short supply, coffee substitutes were contemptuously called surrogates. In an era of abundance, fans of a healthy lifestyle began to change their eating habits. Chicory, Jerusalem artichoke, barley, dandelion and acorns have become a useful alternative to caffeinated drinks. The MedAboutMe website will tell you about the benefits of coffee substitutes.
Healthy nutrition with chicory root
Chicory is a plant of the Asteraceae family with blue flowers. It is found in the wild and cultivated on farms. One of the most famous coffee substitutes. As a raw material for the preparation of a drink with a bitter taste and a characteristic aroma, the root part is used. Certain varieties of chicory give fleshy juicy roots, suitable for introduction into dietary food in the form of salads.
There are two types of chicory based coffee drink – dry and liquid.
In the production of a powdered drink, chicory roots are dried, fried and ground. The product goes on sale, both in pure form, and with the addition of barley, a small amount of natural coffee, ginseng or ginger. As a rule, pure chicory is more expensive.
Liquid chicory is obtained according to another scheme. The ground and roasted root is sieved, a large fraction is separated, which is saturated with water. The resulting solution was passed through a vacuum unit and evaporated. The finished food product is dark brown, viscous and very bitter.
Liquid chicory is also improved with supplements. To more easily develop the habit of drinking it instead of coffee, you can buy different types of drink. For example, with mint, rosehips, Jerusalem artichoke.
The main wealth of chicory root is the inulin polysaccharide. The compound serves as food for friendly intestinal bacteria, which leads to increased immunity and helps lower blood sugar.
Jerusalem artichoke for lunch and diet
Jerusalem artichoke is a plant of the family Asteraceae, a close "relative" of sunflower. Jerusalem artichoke differs from a colleague in tuberous roots, which are used as diet food. Tubers resemble cabbage stump and are suitable for use in salads, which you can take with you and eat at lunchtime.
Fresh Jerusalem artichoke is recommended to be included in the diet for diabetes, obesity, and liver diseases. Fresh tubers are not stored for a long time, so they are dried or made instant drink.
As a substitute for coffee, Jerusalem artichoke in powder is used both in pure form and in a mixture with chicory or spices. Just like chicory, Jerusalem artichoke is rich in inulin, but it contains a lot of vitamin C and vegetable protein.
Jerusalem artichoke drink is easy to make at home. The tuber peeled and grated on a fine grater is fried for a long time in a cast-iron skillet without oil. When the mass becomes brown, it is removed from the heat and cool. Cold Jerusalem artichoke is ground in a coffee grinder and brewed. The drink is sweet, not requiring a large amount of sweetener.
Drinking barley coffee as a good habit
Barley is a plant of the cereal family. The culture is cultivated on a grand scale, because its application is very wide. Therefore, barley coffee is the most common and cheapest of these drinks. Often barley is sold mixed with chicory and a similar product tastes similar to inexpensive instant coffee.
If you want to get rid of the habit of often drinking caffeinated drinks, then barley will be a good helper. Mixed with cream, chicory and cinnamon – almost indistinguishable from cappuccino, served with ice and whipped milk – reminds frappe.
The undeniable advantage of barley is its high silicon content. The trace element necessary to maintain the beauty of hair, nails and skin enters the body when pearl barley or barley porridge is introduced into the diet. Not the most popular because of the specific taste of the products that do not want to eat even for the sake of diet.
A coffee drink from barley is much more pleasant to use and does not cause increased gas formation, unlike porridge. An additional incentive to drink barley coffee will be the neutralization of stress hormones and increased stability of the nervous system.
Dandelion root coffee – a substitute for chicory
The well-known dandelion is a plant of the Asteraceae family, as is chicory. Small yellow baskets in season cover the meadows with a continuous carpet.
Coffee from chicory roots is a popular drink. However, wild chicory is not so common, and efforts must be made to cultivate. Dandelion, which belongs to the same family as chicory, grows everywhere like a weed. Therefore, chicory roots for making coffee are sometimes replaced with dandelion roots.
When using roots purchased at a pharmacy or collected on your own personal plot, coffee from dandelion will cost a penny. Definitely worth a try at least once.
The drink has a choleretic effect, lowers sugar and cholesterol, weakens with constipation. The dandelion owes its useful effect to the same inulin, which is in chicory and Jerusalem artichoke.
To make coffee from dandelions, you can take pharmacy raw materials or dig up the spine yourself. Collection should be carried out in the fall, when the plant has no flowers. The peeled and chopped roots are fried in a dry pan until brown. For brewing, they are suitable both in ground form and in pieces.
Acorn coffee – a triumphant return
Acorn coffee has long been considered synonymous with poverty and deprivation. The notoriety is due to the fact that in the last years of World War II, it was he who was forced to drink by the inhabitants of Germany. They tried to forget the meager diet and the bitter black drink as soon as it became possible.
However, in the early 21st century, acorn coffee triumphantly returned to the shelves. Already not as a cheap substitute, but as a complete drink.
Consumers began to attract not the price, but the beneficial substances from acorn coffee. First of all, folic acid, necessary during pregnancy and quercetin.
Quercetin is an alkaloid that helps relieve swelling and cramping, has a diuretic and antioxidant effect. The tannins of acorns have an antimicrobial and astringent effect.
Acorn coffee is increasingly sold at handicraft fairs along with original jam and pastries. Popularity is associated with ease of preparation.
For the drink, brown acorns are collected and they are cleaned of hats and peels. The kernels are cut into large pieces and dried in the oven or in a pan. The darker the acorns become, the stronger the coffee will be. Before brewing, acorns are ground in a coffee grinder.
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