If this picture stimulates your salivary glands and kicks in your coffee craving, consider that you are addicted to coffee. I kicked my short-lived habit about 10 years ago. I used to drink quite a bit in one day (I think, encouraged by my restaurant job at the time). However, after a couple years of frequent coffee drinking, my nervous system was simply rattling from the coffee-based caffeine. I suppose the most harmful thing for me is that, when drinking coffee, I had to add pasteurized milk (yuck) and sugar to make it taste the way I wanted it to.
In hindsight, I realize what a lethal combination that is — caffeine + lifeless milk (with synthetic additives to make it smell ok) + nutrient-robbing processed sugar. (Feel free to read my blog on how I kicked my sugar habit.) Not only was this combination horrible for my body and its needs, it was blocking of absorption of certain important nutrients, like magnesium. And, considering that statistics are showing that most US citizens have a magnesium deficiency, this should warrant more attention from coffee drinkers.
The brand Teeccino was a good coffee substitute for me for awhile. Although nowadays I stick mostly to herbal teas. For a pick-up, I go for mint tea, spiced chai (no black tea), cold shower, or robust pranic breathing. I decided to write this blog, because the author of Nourishing Traditions (Sally Fallon) uses the following recipe for a coffee substitute. I thought it was a good idea (good fats, mineral-rich molasses, and warming/heating/moving ginger):
1 teaspoon to 1 Tablespoon molasses
1 T coconut oil
1/4 teaspoon powdered ginger (or about 4-5 small chunks of fresh ginger)
Place in mug. Pour boiling water onto mixture. Stir and let cool. If you want to be adventurous, add powdered gelatin to help strengthen your gut lining (also good for joint health and repair).
And, yet another *amazing* alternative to coffee is Dandy Blend — a combination of roasted dandelion root, chicory root, rye and barley. The rye and barley go through a particular extraction process, so there is no gluten in the final product. It is simply delightful and you don’t need to add any sweetener — the roasted flavor is deeply satisfying!