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The following recipe comes from the Vegetarian Times, May 1990 issue, and looks fairly reasonable from an herbalist's point of view, (though I might add a bit of nutmeg and cinnamon to it for my own tastes).


1 part burdock root 1 part chicory root (may be roasted for a coffee-like taste) 1 part dandelion root 1 part sarsaparilla root 1/2 part yellow dock root 1/2 part licorice root (Glycyrrhiza glabra) to sweeten [optional]

Combine herbs in a jar. To make tea, use 1 teaspoon herbs per 1 cup of water [1 teabags worth basically]. Place herbs and water in a saucepan. bring to a boil, cover, reduce heat and let simmer for about 10 minutes. Strain before serving. Start by drinking 1 cup of tea daily. You may increase to 2 or 3 cups if you wish. For best results continue drinking daily for at least 2 weeks.


Reprinted with permission, copyright 1990, Vegetarian Times.
Copyright 1996, 1998 by Lori Herron and Alternative Nature
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