Dandelions for Spring Detox

Our gardens are full of beneficial weeds and flowers. This fresh salad
will have you getting up early to pick dandelions!

Dandelion root and leaves are often used to support the liver, kidney and breasts. The leaves are high in potassium which makes it a good diuretic and cellular detoxifier. They are best eaten in spring and fall when the weather is cooler – the roots can be dug out and used for root tea in the fall.

Here’s a short list of the benefits of dandelion (from Sat Dharum Kaur’s Healthy Breast Program):

1. protect, heal and tonify the liver
2. decrease breast congestion
3. discourage cancer
4. improve digestion and appetite
5. cleanse the kidneys
6. stimulate weight loss by improving metabolism
7. protect the immune system by increasing interferon production
8. promote the flow of bile to relieve the liver of its toxins

Dandelions also contain vitamin A, calcium, and iron. Remember to avoid eating dandelions that have been sprayed with pesticides.

Dandelion, Pear & Walnut Salad

1 bunch dandelion leaves
3 pears, chopped
½ cup walnut halves
1/4 cup dried cranberries

Dressing:
½ cup olive oil
1/4 cup pear juice (or apple juice)
Juice of ½ lemon
1 Tbsp maple syrup
1 tsp fresh ginger, grated
½ tsp Dijon mustard
1/4 tsp cinnamon
salt & pepper to taste

1. Blend dressing ingredients in a  jar. Cover with lid and shake well.
2. Pour over dandelion, greens, and  chopped pears (leave the skins  on for fibre).
3. Let sit for at least 10 minutes  to marinate (max. 2 hours).
4. Before serving toss with walnut halves and dried cranberries.
5. Top with blue cheese, sprouts, and seeds!