Pearl couscous is a fabulously showy version of the pantry staple. It looks gorgeous and tastes delicious in this macro version of tabbouleh that uses slow roas…
This week your mission is to be sure you have plenty of greens in your diet. So you don’t get bored (as if one could get bored with the nearly endless options!) we offer a walk on the wild side: Dandelion greens.
You either love or hate dandelions. If you’re a gardener, you probably hate them. But if you’re aware of their nutritional benefits, you’ll love them.
In Latin, dandelion dent leo means “tooth of the lion”. Dandelion, both leaves and roots, whether grown wild (recognizable due to its ragged leaves) or cultivated (much smoother leaves as seen in the cultivars sold in most supermarkets), is chock full of medicinal benefits. Dandelions:
Dandelion greens can be found in most supermarkets for most of the year, although the spring crop will have the longest and most lush looking leaves. Use them in salads, either on their own or mixed in with other greens, sautéed, in sandwiches, in pestos or hummus or even juiced or in Smoothies.
Roots can be peeled and steamed in a little water until tender, and served with organic butter or virgin coconut oil and a little salt & pepper.
Roasted dandelion root tea, available in organic sections of most supermarkets now, is an excellent way to wean yourself of a “too-much-coffee” habit. Dandelion leaf tea can be used during a spring cleanse, or whenever you feel your body could use an extra detox boost in a most gentle way.
Here are two great dandelion recipes.
Dandelion Greens Salad
Serve as a side salad, or turn into a main salad by adding some protein, such as chunks of grilled wild salmon, roasted chicken, French lentils or even stir-fried tempeh.
Dandelion Seed Pesto
Makes approx. 1 cup
Serve with freshly sliced carrot, celery or kohlrabi sticks, add to a pasta dish, a soup or a stew or liquefy it more by adding some water or more olive oil and use it as a thick vinaigrette for a hardy kale salad.
The New Whole Foods Encycopedia by Rebecca Wood
The Encyclopedia of Healing Foods by Michael Murray, ND
Additional Recipes for Greens
Kirstin, received her Holistic Nutrition, Exercise and Mental Health Certification at the Institute for Naturopathic Health in Munich, Germany and is board certified by the American Association of Nutrition Consultants, accredited as a Holistic Health Coach by the American Association of Drugless Practitioners, and is a member of the National Association of Nutrition Professionals.
Kirstin is an empathetic cancer mentor, speaker and educator who is passionate about helping people get out of cancer overwhelm by teaching them how to reclaim their lives. A two-time cancer survivor herself, she learned first hand the importance of an integrative and functional medicine approach to one’s health to facilitate true healing.
Kirstin offers individualized 1 on 1 mentoring, can be hired for inspirational speaking engagements and produces interactive virtual programs such as the Beyond Cancer Program™.
She is also the bestselling author of “Confessions of a Cancer Conqueror – My 5 Step Process to Transform Your Relationship with Cancer”, is a co-host for the #AllThingsCancer podcast, a monthly guest-blogger for The Anti-Cancer Club, has featured frequently in a variety of holistic Internet Radio Shows and online Podcasts and was a monthly contributing author for the online Sybil Magazine – For the Spirit and Soul of Woman.
Born in Switzerland, raised in Germany and South Africa, she now lives in NJ with her husband and two teenage children.
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