Once upon a time, I used to drink three to four cups of coffee per day to get me moving.
That’s a scary-tale for sure, and quite a LOT of caffeine!
I needed those strong stimulating surges to help me make it through the day because my energy was lagging.
Unfortunately, drinking coffee set me up on an endless cycle that was feeding my fatigue. Coffee is draining, not nutritive. There’s a BIG difference between the two.
If you are seeking a morning beverage that can support the body on a deep nutritive level and increase energy over time, try mushroom coffee. It’s not really coffee, it’s more of a decoction; a medicinal preparation made from boiling a plant, or in this case, a funghi.
Below is an easy recipe for Mushroom Coffee. Just like coffee, this brew may taste a little bitter but you can doctor it up for your taste buds by adding some local honey or other sweetener.
- 16 cups water (1 gallon)
- 1 ounce dried reishi mushroom
- 1 ounce dried maitake mushroom
- 3-4 tbsp. ground chaga mushroom
- 1/2 ounce dried astragalus root
- 1/2 ounce dried ginger (optional)
Bring all ingredients to a boil. Lower heat to simmer. Cover and simmer 3 hours. Strain the liquid. Drink 1-2 cups daily for immune support. You can keep the mushroom coffee in the refrigerator for 5-6 days. Reheat in small batches (1-2 cups daily).
Learn more about the benefits of Mushroom Coffee here.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.