and musings on coffee….
Full disclosure: I’m totally addicted to coffee. At night, as I doze off to sleep, I often think about that delicious cup of dark roast that I will savor the next morning. There are conflicting studies on the benefits or detriments of coffee. I’m rooting for the “coffee is good” camp, but since the jury is still out on this one, there’s a few things I do to ensure my coffee intake isn’t wreaking too much havoc on my body.
I drink locally roasted and organic coffee. Coffee is one of the most heavily chemically treated crops out there. Yup, let that sink in. Only certified organic coffee is safe from the chemical fertilizers, pesticides, herbicides, fungicides and insecticides used on conventional coffee beans. Not only does this wreak havoc on your body, if ingested, it’s also extremely harmful to the environment that the coffee is grown in. Surrounding communities and the farmers themselves are exposed to the chemicals via contamination in the air and water. I don’t want to support that, do you?
Luckily local coffee roasters are becoming almost as popular as craft breweries and are popping up everywhere. Pennycup coffee is my personal favorite in Asheville, for any other 828 locals reading. Go on a tasting journey around your town and find your fave.
I don’t drink coffee plain. I add fats, protein and spices to my coffee to increase the health benefits. Many have their own bulletproof coffee magic formula, but here’s mine: 1 cup of coffee with 1/4 tsp vanilla bean ghee, small scoop of collagen protein (I use vital proteins vanilla collagen creamer), 1/4 tsp coconut palm sugar, a dash of cardamom and a dash of cinnamon. Throw it all in a blender for a few second and voila!, coffee heaven.
The fats from the ghee and protein from the collagen give my body healthy fuel to burn, rev up my metabolism for the day, and prevent that acidic-coffee-on-an-empty-stomach feeling. The coconut sugar adds a hint of sweetness but is very low on the glycemic index so you avoid the sugar crash so common with many other sweeteners. Cardamom’s sedating qualities counter the jittery effect coffee has most and the cinnamon helps balance blood sugar levels. Plus, it’s delicious.
Too much of a good thing can be bad. For coffee this is especially true. I keep my coffee habit in check by limiting coffee consumption to the morning only and take multiple breaks from coffee throughout the year. I practice seasonal cleanses twice a year (more on that here) and don’t drink caffeine at all during this time. Limiting how much caffeine I drink throughout the day and the year gives my adrenals a rest and keeps my hydration in check. During these coffee holidays, Dandy-blend latte’s come to the rescue. I drink these often in the mid-afternoon when I need a pick-me-up or as part of my morning ritual while cleansing. Dandy-blend not only tastes like a cup of coffee but it also supports liver health, reduces bloat and soothes the digestive system. The best of all? It’s SUPER easy to make. Here’s how to do it:
Dandy Blend Latte
- 1 1/4 cup boiling water
- 1 tbsp dandy blend
- splash of full fat coconut milk (or non-dairy creamer of your choice)
- 1/4 tsp coconut sugar (or alternative sweetener of your choice)
- 1/4 tsp coconut butter (optional, adds creaminess)
- 1/4 scoop of collagen creamer
- Extras, get creative with the flavors! I like: 1/2 tsp raw cacao, 1/4 tsp cardamom or 1/4 tsp pumpkin pie spice. Make it an adaptogenic latte by adding 1/2 tsp of you favorite adaptogen blend (I recommend moon juice for this).
Bring the water to a boil. Once it’s boiling add it to a mug. Add dandy blend to the water and stir to dissolve. Add sweetener, dash of coconut milk and optional add-ins. Blend in blender for about 5 seconds and enjoy!