So in my continued goal to share the love, I have here for you another recipe from that amazing dinner I made last week that included this amazing quiche.
In my effort to use all the goods I acquired that day from the farmer’s market, I wanted to make a brilliantly delicious salad with the ever so bitter dandelion greens I picked up.
Dandelions are more than just a pesky weed. So stop putting poison on your lawn! Start protecting these gems of wild growing medicine and valuing them for the golden power they have to offer. My fave way to consume these medicinal wild plants (also known as endive by the way) is in green juice.
I taught my full to the brim Smoothie and Juicing workshop where I highlighted the magical powers of dandelion greens. When you juice them, you concentrate those super powers.
There are five main actions of dandelion that include:
- Detoxifier: Helps body shed waste, toxins and heavy metals
- Diuretic: Helping the body release excess water retention
- Cholegogue: Stimulates bile flow which makes it great as a digestive aid
- Laxative: We know what that means
- Digestive Bitter: Helps stimulate digestive juice production
Now because of all those actions, dandelion root and dandelion greens (less concentrated effect) can be used to help with issues associated with high toxic load, swelling, and indigestion. Makes sense doesn’t it? You want names on those conditions? Here you go:
- Edema (swollen ankles)
- High blood pressure
- Digestion problems
Bitter, in our food, is where the medicine is. So even if you hate dandelion greens because of their bitterness, they are doing your body good so find a way to love them! You know what Mary Poppins says, A spoon full of sugar helps the medicine go down. And so I hummed that song while I created this Maple/Lemon dressing and candied pecans to go with my dandelion greens salad.
Dandelion Greens Salad
Prep Time: 5 minutes
Cook Time: 1 minute
Keywords: Mix entree dinner lunch salad gluten-free vegetarian Dandelion Greens Olive OIl fall spring summer winter
Ingredients (4-5 servings)
- 4 cups dandelion greens, washed well and coarsely chopped
- 1 lemon, juiced
- 2 Tbs maple syrup
- 1/4 cup olive oil
- sea salt to taste
- 1/4 cup candied pecans
- 1/4 cup or so of cubed sheep feta (optional of course)
Question Of The Day: What’s your secret for helping the medicine go down?