Herbal “Coffee”

Description

Ingredients:

Roasted Chicory Root (Cichorium intybus)*: Chicory root has been cultivated since ancient Egyptian times, and has been a common addition to coffee from as far back as the 1800’s due to its similar flavour profile and health benefits. It contains anti-inflammatory properties, and helps protect the liver by preventing free radical formation. Chicory root contains fiber, vitamin B6, manganese, and other micronutrients which help to provide a balanced diet. Alongside inulin-rich dandelion root, chicory root is comprised of nearly 68% inulin, which is a valuable prebiotic that feeds human microflora, resulting in a superior gut microbiome.

Roasted Dandelion Root (Taraxacum officinale)*: Dandelion root is an excellent diuretic which helps to produce more urine to flush out excess water, sodium, and toxins from the kidneys. This in turn helps to regulate blood pressure and keep your heart working optimally. Thanks to its antiviral and antibacterial properties, dandelion helps to improve the immune system and keep bad germs at bay. Its hearty quantity of plant-based iron helps to purify the blood, reduce blood sugar, prevent heart failure, promote healthy liver and intestine function, and fight inflammation. Dandelion root contains more fiber than most vegetables, and is also a great source of prebiotics, which help to feed human microflora, resulting in a superior gut microbiome. How’s all that for your morning cuppa?

Cinnamon Bark (Cinnamomum verum)*: Also known as Ceylon, or ‘true’ cinnamon, this beautiful bark is slightly less sweet than its more commonly used Cassia variety, and also boasts a lower concentration of coumarins (which can negatively affect liver and kidney function in large doses). True cinnamon is excellent at warming the body by increasing blood flow, and helps to support the respiratory, nervous, circulatory, urinary, and reproductive systems.

* = Organic