“This recipe is from The Juicing Bible.”
1hr 50mins
2 1/2 cups

Ingredients Nutrition

  • 8 fresh dandelion root, chopped
  • 6 fresh burdock root, roots chopped
  • 4 fresh chicory lettuce, roots chopped
  • cinnamon stick
  • 14 cup fresh licorice (do not use if you have high blood pressure) or 14 cup dried licorice, chopped (do not use if you have high blood pressure)
  • 1 tablespoon ginseng roots, ground


  1. Preheat oven to 300 degrees F.
  2. Spread chopped roots on large ungreased baking pan. Bake, stirring after 20 minutes, for 45 minutes or until roots are golden.
  3. Reduce heat to 200 degrees F and roast for 45 minutes to 1 hour, stirring every 20 minutes.
  4. Meanwhile, crush cinnamon stick in food processor or blender.
  5. In a bowl, combine roots, cinnamon, licorice and ginseng. Transfer to an airtight jar for storage. Roots must be very dry before storage.
  6. Grind a small amount and use 1 tbsp for every 1 cup water.

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