When Japanese tourists were asked what impressed them most in Canada, they enthusiastically replied: “The clear blue sky and the meadows full of yellow flowers.” What they meant of course was our abundance of dandelions. If only they knew how well the greens combined with feta and chives.
Vary the taste of this simple dressing by replacing the garlic and onions with dill or chives. Add mustard and a drop of honey and it will taste completely different again. There is no limit to your imagination. Fats and weight loss Essential fatty acids in healthy oils, such as those from flax seed and pumpkin seed, curb hunger and actually help weight loss. When you diet by starving the body of nutrients, you lower metabolism and thus gain more weight on returning to old eating habits. The secret to losing weight is eating smarter and better!
The light citrus dressing goes just right with the tangy, bitter taste of the dandelion leaves. Health Benefits of Dandelion Pay special attention to the dandelion when choosing salad greens–the dandelion plant is both food and medicine. Dandelion is a champion at cleansing and detoxification, thanks to its slightly bitter juices. It stimulates digestion, flushes out bile and improves liver function. It combats anemia, heals liver disease, lowers blood pressure and flushes the kidneys. Compared pound for pound to most greens, dandelion yields more potassium, vitamins A and C, calcium, iron and choline. Its choline content prevents fats from depositing and supports liver function. Tip Only young dandelion leaves are suitable for salads. The more leaves grow, the more bitter they become. For a less-dominating bitter taste, add one-half cup (125 ml) of chopped dried apricots and raisins and one quarter cup (60 ml) of almond slivers. You may also add sorrel and arugula to your leafy greens. Use this recipe as your guide and change it slightly to meet your needs.