An elderly couple used to live down the street from my childhood home, infamous for distributing freshly baked cookies to the neighbourhood kids. I’d jump rope for them as they looked out their window and clapped, or more often, I’d scoop up a handful of dandelions, ring their doorbell, and flash my best smile. The milky juices that seeped from the stems were a messy consequence, but I figured sticky hands were better than ones without a cookie in it! I would have never imagined that the bouquet of dandelions I used to procure a tasty treat would now be on my dinner plate.
After a surprise find of organic dandelion greens at the grocery store, I decided to whip up another Thrive recipe: Dandelion Salad with Sun-Dried Tomatoes and Lentil Dressing. Dandelion greens are high in vitamins A, B complex, C and D, and minerals including iron, potassium, magnesium, calcium and zinc. The list of health benefits are long: Ideal for detoxification, balancing PH levels, a natural diuretic (helps with UTI’s, lowers blood pressure as a result), helps to cure acne, nourishes your blood, etc. Their bitter taste can be offset by mixing with other greens or by adding onions when cooking. And for all you green drink enthusiasts, they can also be added to smoothies. The salad I made was half baby greens/half dandelion, so I didn’t notice any bitterness, especially with the addition of the thick, delicious dressing. I’ve been enjoying the salad for last two days and will definitely make it again in the future! Here’s a few pics, including my very first raw dessert!