Remember... dandelion?!?

I am making a conscious effort to get to know and use all those "weeds" that I pull out in the garden and that are edible. My first attempt will be with dandelion (as soon as they poke their little leaves out... a bit early around these parts!).

Dandelions have some interesting medicinal properties. They have been used as far back as the thirteenth in Welsh medicines and they are mentioned even further back in literature of Arabian physicians of the tenth and eleventh centuries. It is a system cleanser and detoxifier (because of its bitter juices), and it stimulates digestion, improves liver function while cleansing the kidneys. It has been a traditional remedy for scurvy. The leaves are rich in iron, potassium, calcium and phosphorus. They supply vitamins B and C, linolenic acid, more vitamin A than any garden plant and are one of the best plant sources of copper. The flowers are rich in choline (a B-complex vitamin). The root is very midly laxative, and the leaves, midly diuretic. Some herbalists recommend applying the milky sap on warts.

Did you know that in Japan there exists a Dandelion Society? In 1860, some 214 varieties of dandelion were grown in that country in shades of copper, white, orange and black! I'm impressed!

With such awesome attributes, don't you wish you could learn to love these? I sure do! Here is a recipe to tentalize your taste buds into loving dandelion greens. Use young spring leaves that you know are unsprayed and not anywhere near a busy roadway. I guess you could also buy some, but where's the fun in that?

The original recipe was created by Jennifer Italiano, owner of Toronto’s first all-raw restaurant, Live Organic Food Bar. I tweeked it a bit, for those "not-so-fond" of dandelions.

Dressing:
1/4 cup raw tahini (or nut butter)
1 cup freshly squeezed orange juice (blood orange is nice!)
2 Tbsp dulse flakes (or other dried seaweed)
1 Tbsp grated fresh ginger root
1/2 tsp ground cinnamon
1/2 tsp curry powder
pinch salt

Salad:
4 cups dandelion greens, large stems removed, chopped
2 pears or apples, cored and thinly sliced
1/2 small red onion, thinly sliced
-----
4 cups leafy greens (romaine, spinach or other)
sprinkle of raw walnuts, soaked and dehydrated

In a blender, mix all dressing ingredients thoroughly.

In a large salad bowl, combine the dandelion, pear (or apple), and red onion. Pour the dressing over all and toss gently.

Allow to sit for at least 10 minutes (up to 2 hours), to marinate. Mix in the other greens just prior to serving. Sprinkle with some walnuts if so desired.

Makes 2-4 servings.

Picture from Herbal Treatment

Have met the humble broccoli?

A vegetable gaining - deservedly so - in popularity, the broccoli contains so many nutrients that it deserves to be featured prominently at our tables. And not just accompanied by dip, as the recipe (pictured here), will show.

Raw broccoli contains vitamins A and E (alpha tocopherol) in modest quantities; vitamin C in quantities similar to that of whole oranges. Its stores of calcium resemble those of whole milk and are generally easier to assimilate. It also contains a good dose of folic acid and selenium, an element that helps to fight off cancers and viruses (among other things).

Looking past its nutritional value, broccoli has some remarquable medicinal attributes. Its sulforaphanes et indoles have veritable anti-tumor properties, especially against breast and colon cancers. Broccoli sprouts contains between ten to a hundred times the protective power of mature broccoli! Need a better reason to include these into your regular diet?

When we eat broccoli, and other members of the cruciferous family, our bodies set in motion a whole series of reactions. These direct and balance the detoxification mecanisms of enzymes and their partners, each having its protective properties, resulting in a natural synergy which optimized our cells' capacity to fight free radicals and potential carcinogens. This explains the important reduction in cancer risks produced by regular cruciferous intake.

Do you want to really take advantage of this knowledge? Grab a broccoli and make a delicious recipe with it! Try this one: Chinese Broccoli with Peanuts (or Almonds). A real pleaser! And so different than the usual broccoli & dip. A very nice way to eat more of this nutritious cruciferous vegetable. And add some broccoli sprouts to your next salad! Bravo!







Photo: Carmella of RFC

10 Reasons to Stop Cooking - Part 1

How many people do you think have spent their entire lives searching for the fountain of youth? How many have spent their last dollar on some miracle cure for whatever ailment they had? What would you give to be in super health, to feel like you are on top of the world, in control of your life and finally have the full use of all your faculties?

There is a simple way to achieve all these lofty goals. Not a pill. Not a potion. But the formula does exist. It is quite simply a return to basics: raw and living foods. Every other animal on this planet eats exclusively raw foods and they are just fine! When was the last time you saw an obese dear? A wolf in need of eyeglasses? Raw foods are what we are meant to eat. They are what our bodies need for optimal health.

In the next few weeks, I will go over 10 very good reasons to stop cooking. My reflections are made on the basis of the book The Live Food Factor, by Dr. Vetrano, Victoria Boutenko, S. Schenck and V. BidWell. Interesting reading...

First reason: Super Health

The first effect of the living foods lifestyle on the body is increased immune system function. It is actually scientifically documented, by a clinic in Berchtesgaden, Germany. "Their researchers found raw diet effects that yielded antibiotic, antiallergenic, tumor-inhibiting, immunomodulatory and anti-inflammatory results". Wow! Is there any other diet which can make such claims?

The famous phrase by well-known founder of modern medicine, Hippocrates, "Let food be thy medecine" is more true and profound than most realize. No medecine in itself can cure the body of illness. The body cures itself. It has, within itself, all the necessary mecanisms to heal, cure, detoxify, prevent and restore. We only need to provide adequate raw materials (no pun intended!) for it to accomplish its "miracles".

So many conditions have been cured, or greatly improved, by living foods. These include, but are not limited to: diabetes, ulcers, cancer, jaundice, arthritis, fibromyalgia, asthma, ulcerative colitis, obesity, gout and gastrointestinal disorders, to mention only these.

Many people turn to raw foods as a result of an illness. But as the old Chinese saying goes: "To administer medicine after the illness begins is like digging a well after becoming thirsty". Even if you have no apparent health problem, you might still want to consider the living foods lifestyle as a means of prevention of future disease.

Finally, ponder this for a while: the vast majority of your cells are replaced within two years. So, after two years on a raw foods diet, you would be a whole new "raw" you!!! More vibrantly and radiantly alive than you ever thought possible.

Reflections on The Live Food Factor