in this RecipEmail:

• a note from Andrea (& Rejuvenate Spring Cleanse info.) ~ Class this weekend!
• a recipe for Spring Dandelion Salad & Sunflower Yogurt
• the bitter taste of spring Dandelion Greens

Yesterday I noticed that the dogwood tree outside of my son’s window is finally hinting at full bloom. That tree is one reason we bought this house. My husband and I stood gazing at those pink buds imagining them outside Gilbert’s window, a reflection of his growth and development each year. But we came to look at this house in mid-April ten years ago, and that tree was in full bloom then. We’re now fresh into May. Spring has come late this year, but at last, it’s here!

The earth has opened to provide new growth and we reap the benefits!

The benefits of spring include fresh leafy greens. In many places around the world the color green itself symbolizes spring. And since I’m sticking with my 2011 committment to turn over a new leafy this year, it’s the prefect time to bask in the emerald bounty.

Spring leafy greens include:
arugula • beet greens • dandelion greens • spring green lettuce mixes • spinach • swiss chard • turnip greens • mustard greens • watercress • collard greens • all the raabs • spring mache

It’s interesting to note that many of these green leafies protect themselves from herbivores by becoming very bitter as the weather becomes hotter. That makes spring, when they first bud, the ideal time to harvest and enjoy their fresh young leaves. They’re easier to eat raw now because their flavor is sweeter and they need less preparation. And we’ll be consuming plenty of these seasonal greens and their chlorophyll-rich blessings in Rejuvenate: A Spring Cleanse starting next week (with the teleclass this Saturday!).

I recently completed some genetic testing that allowed me to look at aspects of my DNA in relation to weight and taste tendencies. (Stay tuned to learn more about my offerings of this testing to you!) One thing the testing told me was that I have enhanced bitter taste perception. It noted that I may not like the flavor of vegetables and leafy greens. That seemed absurd to me when I first read it. I eat plenty of vegetables and leafy greens all day long! I laughed it off until I decided to take on dandelion greens for this week’s recipEmail. Then I had to confront my bitter perception of this pungent green.

We’ve tried lots of dandelions lots of ways this week, and this salad cut the bitter taste enough to stand above the rest and win over our hearts and taste buds. For all you Rejuvente cleansers, this recipe can be added to your weekly recipe options, though you won’t be lacking amazing food to choose from for the duration. For all of you who haven’t signed up yet, come join us! It’s time for spring cleaning. Click here to have your questions about the cleanse answered!

Spring Dandelion Salad

with dill sunflower yogurt

If you’re not cleansing, and it suits your dietary parameters, this salad would lend itself nicely to chopped bacon or sliced hard boiled eggs or both!

Serves 1 – 2

SALAD
ingredients:
1 bunch young dandelion greens (I used red)
1/2 teaspoon sea salt
2-3 small cloves of garlic, chopped
1 tablespoon toasted sesame oil
1-1/2 teaspoons apple cider vinegar
black pepper
hemp seeds (optional)
halved cherry tomatoes (optional)

preparation:

1. Thoroughly wash the dandelion greens and pat them dry. Chop them into ribbons about 1/2-inch wide. Place in a bowl. Add the salt and, using a clean hand, mix the salt into the greens with a bit of a massaging action.
2. Place the chopped garlic in a saute pan with a couple of tablespoons of water, just enough to lightly cover the bottom of the pan. Saute the garlic, stirring frequently, until the water evaporates and the garlic just starts to brown. Remove the garlic from the pan into a small bowl.
3. Add both the oil and the vinegar to the bowl with the garlic and whirl to combine.
4. Pour the dressing over the dandelion greens and, once again, using a clean hand, massage the dressing into the salad.
5. Sprinkle some black pepper and top with your desired ingredients. I love the Sunfolower Yogurt on mine!

DILL SUNFLOWER YOGURT
ingredients:
2 cups raw sunflower seeds
1 cup water
2 capsules of probiotics
1-1/2 teaspoons garlic salt (or equal amount sea salt and garlic powder)
3 teaspoons dried dill
4 drops lemon stevia or a half teaspoon raw honey
1/2 lemon, squeezed
1/2 cup water (optional)

preparation:

1. Soak the sunflower seeds in water to cover for one to two hours.
2. Drain the seeds and add to a food processor. Start to blend and slowly add the one cup of water. Scrape down the sides as needed to create a blended paste. (It might still not look completely smooth at this stage, but get as close as you can.)
3. Open two probiotic capsules or use two spoonfuls (servings) of a probiotic powder, emptying the powder right into the food processor. Add the garlic salt and the dried dill. Blend again. Allow the mixture to sit for another hour or so.
4. After your yogurt has cultured, add the sweetener and squeezed lemon. Blend again. Taste to make sure the flavor arrangement is to your liking and add a bit more spice as needed. At this stage I chose to add another 1/2 cup water to the processor to make the mixture a bit lighter and creamier. This is your choice.

BITTER DANDELIONS

I love thinking about the energy of the dandelion. No matter how many ways we try to destroy them, they keep coming back. Rebecca Wood calls this “a meal ticket for herbicide producers”. That stealthy persistence is something we could all use a little of. (Of course we’d want to be loved like the French love their dandelion greens and not loathed like the Americans loathe the weeds on their lawn!)

The name dandelion is a contortion of the French dent-de-lion, which means tooth of the lion. These teeth describe the jagged edges of the leaves.

The Health Benefits of Dandelion Greens:

: : Dandelions are among the most nutritious leafy greens that you can consume. They contain a good amount of calcium. iron, antioxidant carotenoids and vitamin C (higher than carrot!).

: : Dandelion greens are an outstanding bitter tonic for the entire digestive system, improving the function of the stomach, kidneys and our friend the liver. The bitters have antiseptic effect on these organs.

: : The root of the dandelion is considered to be one of the most potent liver tonics. It enhances the flow of bile, helping to release built-up liver congestion.

: : The french name for dandelion is piss-en-lit. This literally means wet the bed, speaking to the diuretic and laxative properties of the bitter green.

: : Dandelion greens are anti-inflammatory. They help to reduce swelling and get to the root of many chronic diseases.

: : The weed also has potent anti-viral potential and can be used successfully in the treatment of AIDS and herpes.

: : The root of the dandelion green contains very high concentrations of inulin. Inulin is an indigestible carbohydrate and a prebiotic substance (boosting any good bacteria activity in your body) that also helps to lower blood sugar levels, especially in diabetics.

Uses for Dandelion:

Always be sure that if you’re picking your own dandelions that they haven’t been sprayed. Wash well.
: : The young greens can be eaten raw, in a salad, alone or mixed with other spring greens. The older greens should be parboiled to cut the bitter flavor.
: : I’ve successfully used dandelion greens as part of a vegetable stir fry or “fried” rice dish. This is an easy and palatable way to incorporate bite-size pieces of the benecial green into the whole family’s diet.
: : Dandelion greens saute beautifully with sliced onions and garlic. Some folks like to add bacon, sausage or egg.
: : Both the dried root and the leaf of the greens are used for making a curative tea.
: : The yellow florets off of just opened flowers have a honey-like flavor. They can be eaten atop salads, pasta or rice dishes.
: : The mature dandelions, that have gone to puff, should always be used for making wishes.