The Dandelion is a common weed, but is also highly nutritious. Dandelion leaves are becoming a common substitute for kale ( let’s be honest- only in some circles) but rightfully so.
Dandelion leaves are filled with vitamins K, B2, A and are filled with magnesium and Potassium.
In folklore, The dandelion was commonly referred to as “ piss the bed” due to its ability to detoxify the liver, and therefore also increase the urge to urinate. That’s your super interesting Parisian fact of the day, Your welcome.
So, how can you incorporate these highly nutritious leaves into your diet? Many like to use them in salad- but I’ll warn you to include a spice, oil, food, or otherwise, that will decrease the bitter property of the herb.
I like to include it in a pesto, the olive oil gives is a muted taste. This recipe below is very supportive of seed cycling. If you are unaware of what that is, please check back next week for a post in which I give you all the details.( I’m about finished my first month, and I’m loving it!)
Pumpkin Dandelion Pesto
This recipe can be paired with rice, pasta, or a gluten-free grain of choice. As always this recipe is plant-based and highly nutritious.
Prep Time: About 5 minutes
Cooked Time: About 5 Minutes (excluding grains of choice)
1/4 cup of sprouted pumpkin seeds
1/2 bunch of dandelion greens
1/4- 1/2 cup of olive oil
Pepper, Salt, and lemon juice to taste
1-2 tbs. nutritional yeast
Grain of choice
I recommend starting by preparing your grain of choice and follow the instructions on the packaging. I would also recommend sprouting the seeds, if bought un-sprouted. This will increase digestibility.
1.Begin by washing the greens.
2. Add all ingredients, aside from the nutritional yeast to a blender. At this point you may decide to add some avocado to the mix. This will make the mix more creamy- if desired. I would recommend no more than 1/4 an avocado.
3. Take out the blender, sprinkle in the nutritional yeast.
4. Add to the desired dish! Yum!