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

Lemon love...love lemon

Some love lemons, some hate them. Where do you stand? These little jewels are very common and should be included into our diets regularly. Aside from their fabulous taste, they are endowed with a wide range of nutritional benefits.

Lemons are yellow fruits of an acidic nature. Lemon juice is used throughout the world in various cuisines to add flavor and taste to foods.

It contains a very good amount of copper, magnesium, manganese, iron, phosphorous, potassium and calcium. It also has small amounts of zinc and sodium.

Lemon contains excellent levels of vitamin C. It is also a good source of thiamin, vitamin B6, riboflavin and pantothenic acid. Lemon also contain traces of vitamin B2.

Most of the health benefits of lemon can be attributed to the presence Vitamin C. Lemons are good for digestion, cancer, heart diseases, arthritis, boosting immune system, diabetes, liver disorders, infections, dental care, hair care, skin care, and urinary tract infections.

Now, knowing all the above, don't you feel like eating more lemons? Here is a simple yet delicious recipe using the little gems.

Banana-Lemon Pie
Recipe inspired from Raw Rose's book, "Uncooking with RawRose"

3 cups pecans or walnuts (unsoaked)
1 1/2 cups raisins (unsoaked)
4 medium bananas
juice and rind from 1 1/2 medium lemons
poppy seeds, berries, slices of fruit, flowers or sprigs of
mint (optional)

Process nuts in food processor.
Add raisins to the nuts in food processor and process them until the mixture starts to clump together. Press the mixture into a pan.
Grate the lemon rind on top of the nut/raisin crust. Juice lemons into a bowl. Slice bananas into the lemon juice; stir gently to coat the bananas with juice. Spread banana slices/lemon juice on the crust.
Optional: Decorate with poppy seeds, berries, slices of colourful fruit, flowers or sprigs of mint.







Photo credit: Mosaica of RFC