‹ Back to Blog

Bitter Is Better In May

“Divine Providence has spread her table everywhere, not with a juiceless green carpet, but with succulent herbage and nourishing grass, upon which most beasts feed.” —Thomas More

Bitter greens are our best buddies in spring! The nature of bitter substances serves to oxygenate and cleanse the blood and alkalize the body. This is exactly what we want in spring!

Dandelion is high on the list of bitter greens that cool and clear out the liver and gallbladder. In addition, those who have diabetes can avail themselves of dandelion’s benefits to regulate blood sugar levels. Also, If you are bloated in spring, dandelion works as a diuretic to mitigate water retention and reduce blood pressure.

What about those of us who don’t favor bitter tastes? This recipe will encourage you to dabble more in dandelion and take full advantage of its benefits. Discover dandelion’s delightfulness with this recipe. Hopefully, you are fortunate enough to have dandelion growing right in your yard!

RECIPE: DANDELION SALAD

Ingredients

  • 1 bunch of chopped dandelion greens, gently massaged by hand for a minute with a 1/2 teaspoon mineral salt, and then, set aside in a medium size bowl for 5 minutes to tenderize the greens and refine their bitter flavor.
  • 2 red radishes grated or about 1 tablespoon grated daikon (radish/daikon warms the salad to encourage optimal digestion)
  • 1 medium carrot, grated, to add the sweet taste

Dressing

1/2 cup coconut milk
1/2 cup almonds, soaked 6 hours or more, skin peeled off
1/4 cup lime or lemon juice
1/2 teaspoon ground fennel or 1 tablespoon fresh grated or minced fennel
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Optional garnish: Sprinkle with toasted grated coconut

Directions

  1. Toss the dandelion together with the red radish or daikon, carrot, and fennel if using fresh fennel.
  2. In a blender, combine all the dressing ingredients and blend until smooth.
  3. Pour the dressing over the greens and veggies and mix to coat well.
  4. Sprinkle with toasted grated coconut.
Posted in: