BLOOD PURIFYING HERBAL TEA

[Guest guest]

The following recipe comes from the Vegetarian Times, May 1990 issue,

and looks fairly reasonable from an herbalists 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 teaballs 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 dialy for at least

2 weeks.