|
Coffee drinks from wild-growing plants
These drinks do not include caffeine, but to taste and aroma come
nearer to natural. It does not render toning up action on organism
which natural coffee is allocated. Coffee drinks can be received from
vegetative products: usually from grain crops, chicory, acorns, soy,
seed fruits, nuciferous, etc. Raw materials usually are fried, ground,
mixed according to receipt of manufacturing.
Taste and aroma of drinks should correspond to the raw material
used for their preparation. The raw material should be well ground
of dark brown color. Moisture content - is no more than 7 %. Try
to store coffee drinks under the same conditions, as coffee. Period
of coffee drinks storage without coffee addition - 9 months, with
coffee addition - 6 months.
Coffee from burdock roots. Cut very small washed out roots,
dry it up, roast in the oven to the dark color, grind on mill. Make
it at the rate of 1-2 teaspoons on 1 glass of boiled water.
Coffee from oaten root. The washed out root crops of oaten
root dry up in the furnace or, in well aired premise to fry up to
make it brown, crush in the coffee mill or in the mortar, make as
coffee. On 1 glass of boiled water - 2 teaspoons of powder.
Coffee from roots of a dandelion. Roots of dandelion carefully
wash out with a brush, dry on air, fry in the oven up to the dark
color, and crush in mortar or mill. Make as coffee to taste.
Coffee from wheat grass. Dry up on the air washed out
roots, roast in the oven up to the dark color, grind on the coffee
mill. Make as usual coffee.
Coffee from dog rose seeds. Simeon of dog rose carefully
wash out to get rid from fuzzes, dry up, roast, pound in the mortar,
mix with powder from roots of burdock (see “Coffee from burdock
roots”). Simeon from hips - 100 g, powder from dry burdock
roots – 200g.
|
|
