- 3 ounces dandelion root
- 3 ounces ashwagandha root (available at natural products stores and online)
- 2 ounces nettle leaf
- 3 pints water, divided
- 2 ounces dandelion leaf
- 2 ounces raspberry leaf
- 3 ounces rose hips (broken or whole)
- 1 pinch stevia leaf
- 1/2 to 1 ounce cinnamon chips
Mix dandelion root, ashwagandha and nettle. Stir 1 ounce of mixture into 2 pints of water. Simmer in a covered pot for 40 minutes. Turn off heat. Mix dandelion leaf, raspberry leaf, rose hips, stevia and cinnamon chips in a large bowl. Add to pot, along with 1 pint water. Let steep an additional 20 minutes.
Dosage: 1/3 cup, 3 times per day; best before meals.
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