I get so many questions about what to drink if you don't want to drink - or simply want to reduce - caffeine intake. Don't get me wrong, coffee has some beneficial properties, including polyphenols, and also helps raise cortisol, which can improve both athletic performance and brain function. The biggest downside is that caffeine consumption interferes with sleep. Even if you feel you get a good night sleep after drinking coffee, some studies show that your sleep quality will diminish. Keep in mind that everyone metabolizes caffeine differently. Some can sip all day and still sleep well at night. If you'd like to learn more about the effect of caffeine, check out Michael. Pollan's chapter on caffeine in This is Your Mind on Plants or his two-hour audible book titled Caffeine.
In our detoxes, we challenge folks to give up their caffeine habit for a short time to
1) improve sleep quality
2) fuel with whole foods, and
3) better understand their individual relationship to caffeine.
With that in mind, we give numerous delicious alternate beverages (we all love a morning mug, right?), and help you slowly wean off the caffeine to prevent potential withdrawal headaches. This recipe is one of our latest favorite morning beverages designed to "crowd out" your morning Joe. The added bonus is that all of our options offer numerous nutritional benefits you won't find in a cup of coffee.
Beets are nutritional darlings. They are loaded with nitrates that improve stamina and blood flow - think improved brain function and enhanced athletic performance! Red beets also contain a plethora of antioxidants that help reduce inflammation and could also be cancer-protective. Just one cup raw beets contains 4 grams of fiber!
Just a few simple ingredients, all you need to make this pretty mug is:
- almond milk (or plant milk of choice)
- ginger, optional for added flavor
- additional sweetener of choice (optional)
- optional garnishes (food-grade rose petals, beet powder, etc.)
· 2 red beets
· 1-inch knob ginger
· 8 oz. almond milk (or plant milk of choice)
· Maple syrup, or sweetener of choice, to taste
· Food-grade rose petals, sprinkle of powders, optional for garnish*
With a high-speed blender (preferred)*:
1. Peel and quarter beets and add the beet and peeled ginger to a double boiler and steam until soft. Reserve steam water.
2. When cool, add beets, ginger and reserved steaming water to a high-speed blender and blend until completely smooth, making sure no little bits remain. Transfer to a special mug.
3. Froth almond milk (or plant milk of choice) and pour over beet liquid.
4. Add sweetener if desired. Top with garnishes if desired.
With a juicer:
Scrub and quarter beets. Wash ginger (no need to peel).
Using a juicer (I use an Omega brand), juice the beets and ginger.
Pour into mug. Froth almond milk and pour over beet juice.
Add sweetener if desired. Top with garnishes if desired.
We prefer the blender method because it retains the beet fiber, which supports the gut microbiome and helps prevent blood sugar spikes. The juicer option is also delicious and nutrient-dense.
Food-grade rose petals are from roses that have not been sprayed with chemicals or pesticides.
Beetroot powder, pomegranate powder, tart cherry powder, or dried cranberries (more cost-effective than powder) ground in a spice grinder or with a mortal and pestle, all add nutrients and make a pretty effect.
Sip slowly and enjoy some love in a mug!
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