Macrobiotic coffee is a substitute for the classic coffee prepared with cereals, such as brown or plain rice, and different types of herbs, such as chicory, dandelion and dandelion.
Useful for the good of the body, depending on the type they have a revitalizing, purifying and toning action . Let's discover the recipes to prepare them.
How to prepare macrobiotic coffee
Long life, great life, full life, "makros bios ", this is the ultimate purpose of macrobiotics.
This ancient oriental philosophy, from which the Japanese Ohsawa was inspired for his studies and treatises on the subject, is based on a holistic vision of man and sees every element in equilibrium with the others, paying particular attention to diet and food, considered fundamental to maintain mind-body harmony.
Among the rules of the macrobiotic diet, which takes the principle of balance between Yin and Yang, is that of eliminating coffee and introducing surrogates in its place.
Among these macrobiotic coffees, apart from the well-known barley coffee, Yannoh coffee, Dendelio coffee, "cicorette" and rice coffee deserve further study. Let's get to know them more closely and learn to prepare them.
Yannoh coffee
Yannoh coffee, made of cereals and chicory, is generally found ready for sale in health food stores or organic shops, as well as online, in the form of powder, but can also be prepared by itself, to follow the explanation.
It is a revitalizing and invigorating macrobiotic coffee, which also helps in cases of constipation or digestive difficulties, often accompanied by headaches. What follows is the basic recipe, but you can vary the proportions of the ingredients, until you find the perfect flavor. It is a coffee with a strong flavor, more intense than the well-known barley coffee.
Ingredients :> 2 tablespoons of brown rice,
> 2 tablespoons of whole wheat,
> 2 tablespoons of azuki beans,
> 2 tablespoons of chickpeas,
> a tablespoon of chicory root.
Procedure : wash all the ingredients first, then roast them separately in a non-stick pan, one by one until they turn brown, always stirring well so that they do not burn.
When they have cooled, they are reduced to a powder, with a spice grinder or coffee grinder, keeping them in airtight jars. Coffee is obtained by boiling slowly, otherwise it tends to foam, a tablespoon of this macrobiotic coffee for every cup of water, for about 5-10 minutes. It is filtered and served hot.
You can learn more about the meaning of Yin and Yang in macrobiotics
Dendelio coffee
Dendelio coffee is a caffeine-free coffee that is good for the liver and kidneys, purifies the blood, is diuretic and helps digestion.
Ingredients > Some great fresh dandelion or dandelion root, taking care to collect them in unpolluted areas.
Procedure : take the roots, wash them well and clean them, cut them into small pieces and place them in the oven at 200 ° C on a plate lined with wax paper. Then grind them with the grinder spices or coffee grinder; use the powder to make the coffee in the moka pot or boil it for about five minutes and then filter it.
Rice coffee
Rice coffee is an original coffee; it can be done either with brown rice or with milled rice. There are no contraindications, in fact, in addition to not containing caffeine, it is a drink that regulates the intestine and calms the headache .
Ingredients :
> Brown rice or plain rice
Procedure : wash a couple of handfuls of rice in cold water, then fry it in a non-stick pan, stirring constantly. Once it turns brown, it can be used.
For each part of rice, then add 10 parts of water. Put the water to boil with the rice inside, lower the heat and simmer for about 15-20 minutes. While the water boils, add a pinch of sea salt. Then filter the liquid with gauze. Then serve it as a hot or cold summer drink.
Chicory coffee
Chicory coffee is a bitter taste vegetable coffee, which also contains inulin, a substance that helps the intestine .
Ingredients:
> Fresh chicory roots
Procedure : collect the chicory roots, paying attention that the plants are in unpolluted places; put them in a basin of water, washing them well, rubbing them vigorously. Cut them into small pieces and wash them again under running water.
Then dry the roots and place them in the oven at 200 ° C for about two hours on a plate lined with wax paper. Once cooled and toasted, grind them with the grinder or spice grinder. The powder can be used both in the moka and boiled coffee, for a Turkish coffee.
