Low Glycemic Index Treat – Old Root Beer!
Old School Root Beer: Sassafras, Allspice, Ginger, Wild Cherry Bark, Vanilla Beans, Sarsaparilla, Licorice, Molasses
Modern Root Beer: Artificial Flavors, Benzoate Anions
Side Effects of Old School Ingredients: Detoxifies Organs, Purifies Blood, Stimulates Digestion, Kills Bacteria, Pain Reliever, Astringent
Side effects of modern ingredients: allergies, asthma, gastric discomfort, hyperactivity, migraines, nausea
We’ve come a long way, baby… in the wrong direction. Will the real root beer stand up?
Root beer has been made for centuries. Referred to as a “small beer,” the earliest concoctions were a collection of herbs and spices blended together and simmered. This powerful medicinal concoction was first carbonated in 1876, and as the food industry became more mechanized and concerned with shelf life, artificial flavors and preservatives began to replace the potent and benevolent plant forces present in the original beverage. How lucky for us that we can still make our own!
Although I have never been a fan of soda, I know many people who love to have a sweet, crisp, bubbly and fluid taste in their mouths. If you fall into that category but are focused on losing weight, fear not. You can enjoy this delicious homemade root beer, enjoying an ancient tradition while keeping your blood sugar stable AND filling your body with a miraculous and beneficial herbal medicine.
ROOT BEER
Ingredients
3 tablespoons sarsaparilla root (about 1/2 ounce)
1 tablespoon. licorice root
1 quart purified water
2-3 teaspoons dry Stevia leaf -OR-
3-4 Stevia tea bags
2 quarts carbonated water
Process
Simmer the sarsaparilla and licorice root in the quart of water for about 45 minutes. DO NOT BOIL – brings out bitter principles. Add the Stevia leaf or tea bags and simmer for a further 15 minutes.
Strain out the plant material and return the pan to the heat. Simmer over low heat until liquid is reduced by half. Remove from heat and strain through cheesecloth. You will be left with about 12 ounces of concentrate. Chill in refrigerator.
Add two ounces of concentrate to 10-12 ounces of carbonated water. Add Stevia extract to taste, if you want more sweetness.
Yield: About 6 large glasses
Tip: You can use 2 tbsp. sarsaparilla and 2 tbsp. licorice root OR add any other bark or herb of your choice.
(This recipe from BAKING WITH STEVIA, BOOK 2)
