While most people's lawns are littered with dandelions, mine unfortunately has hardly any. Which is a real shame because I prize dandelions so very much. Dandelions are really great for digestion, and as such they help you get even more nutrients from your food. Dandelion is high in Vitamin A & C, potassium, calcium, iron, phosphorus, B-complex vitamins, as well as other trace minerals. They make a great spring tonic and liver rejuvenator, so be sure to eat a few leaves of dandelion every day to help your body make the transition to springtime. You can add a few leaves to your salad mix, or steam them with your favourite greens. Or you can try boiling dandelion like the Greeks do. This Spring I decided to make a small batch of pesto using some of my precious stash of dandelion greens so I can freeze it and enjoy dandelions all winter long.
DANDELION PESTO with Hemp Seeds & Miso
3/4 cup organic extra virgin olive oil
3 cups wild dandelion leaves, washed well
2 cups organic shelled hemp seeds
6 cloves organic garlic, peeled
6 Tbsp organic white mellow miso
4 tsp organic lemon juice or umeboshi vinegar
water as needed to thin
Method: Add all ingredients to the bowl of a food processor and and blend until smooth, adding water as necessary to achieve desired consistency.
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