✨Foodie Friday ✨Dandelion Recipes
Dandelion is a very rich source of beta-carotene which we convert into vitamin A. This flowering plant is also rich in vitamin C, fibre, potassium, iron, calcium, magnesium, zinc, and phosphorus.
It’s a good way to get B complex vitamins, trace minerals, organic sodium, and even some vitamin D too. Dandelion also contains protein – more than spinach. It has been eaten for thousands of years as a food and as a medicine to treat anaemia, scurvy, skin problems, blood disorders, and depression.
Dandelion root is tougher and hardier than the leaf and is often used in decoctions and tinctures for this reason. The powder is often added in coffee substitutes. The root is considered a natural diuretic and is sometimes used for this purpose.
Dandelion root and leaf are often listed as the ingredients of teas and poultices for abscesses and sores, especially on the breast and in female health remedies as they can help support lactation and remedy urinary issues.
What is a weed? A plant whose virtues have not yet been discovered
~ Ralph Waldo Emerson ~
How to Use Dandelion
How to harvest, prepare, and use dandelion leaf and root for beauty and health
The dandelion flower can be used to make tea and even to make some types of wine. The leaves and root can also be used in teas, though they have a stronger taste and are often combined with other synergistic herbs for flavour and increased nutrient absorption.
Dandelion leaves can be consumed fresh on a salad or in recipes as well as substituted for greens like kale and collards in recipes or cooking. The antioxidant rich leaves are the most diuretic part of the plant so while they can be consumed regularly, it is important to maintain hydration too.
Anti-Cancer Dandelion Juice Recipe
- 3 cups dandelion leaves
- 2 organic celery sticks
- 1 organic lemon
- 2 organic green apples
- 1 organic cucumber
1 Put all of the ingredients into a juicer or blender and blend well.
2 Drink fresh right away in the morning on an empty stomach.
Iced Lime Dandelion Tea
Yield: 8 Servings
Make iced tea with dandelion flowers and lime juice for a refreshing summer drink.
- 1 litre of dandelion flowers (or more)- Pick them fresh and use immediately so they don’t wilt! Get only the yellow parts, and pull off any leaves (use in salads) or stems
- 3 litres of cold water
- 1 cup of hot (not quite boiling) water
- Juice of 3-4 limes
- 2-3 tablespoons dried stevia leaf or sweetener of choice (honey, cane sugar, etc, to taste)
- 1/2 cup dried red raspberry leaf (optional)
1 Pick the dandelions fresh and place in a colander. Rinse well with cool water. (Don’t pick dandelions from areas where pesticides have been sprayed or animals may have pooped!)
2 In a jar or cup, pour the hot water over the stevia leaf and dried red raspberry leaf (if using) and stir well. If using another sweetener, put it in the warm water instead. Let steep 5-8 minutes and then strain off the herbs.
3 Pour the sweetened liquid from the stevia/raspberry leaf into a gallon size glass jar. Add the juice of the limes, and then the cool water and stir well.
4 Add the Dandelion flowers and mix gently. Refrigerate for at least 3-4 hours or until completely chilled and serve. You can strain out the flowers or pour them into the cups. Bonus points if you freeze them into ice cubes for decoration! 🙂
5 Use within 36 hours for best taste.
Dandelion Root Coffee Recipe
Yield: 2 Servings
- 2 cups water
- 1 tablespoon plus 1.5 teaspoons dried dandelion root
- Optional additions – 1 cinnamon stick OR 1/2 teaspoon of dried ginger OR 1 teaspoon fresh minced ginger. OR vanilla extract to taste (or a combination of these!)
1 Place a medium pot over medium heat and place the dried dandelion root in the bottom.
2 Toast the root until it becomes fragrant and golden brown, then add water and additional flavourings (if using) and bring to a boil.
3 When the water boils, reduce heat and allow to simmer for 30-45 minutes, then strain and serve.
4 Add coconut milk , heavy cream, or maple syrup and a tablespoon of butter, if desired
Dandelion blossoms fried in coconut oil add a fresh, flowery, locally grown treat to your spring diet.
Yield: 4 Servings
- 2 cups fresh dandelion blossoms, without stems
- 1 cup flour
- 1 egg
- 1 cup milk
- ½ cup coconut oil
- sugar and cinnamon to taste, if desired
- honey mustard for dipping, if desired
1 With a whisk, blend flour, egg and milk until smooth consistency.
2 Gently heat oil in skillet
3 Pick up dandelion blossom by the bump on the back, and dip it into the batter until it is totally covered.
4 Place blossom in oil, blossom side down. Once it has browned a little, flip the blossom with a fork and brown a bit on the other side.
5 Remove blossom from frying pan with a fork, let excess oil drip off, then roll in cinnamon sugar or set aside to be dipped in honey mustard.
Dandelion Greens with Double Garlic
The first measure of garlic mellows as it cooks with the greens; it’s the second that adds a real kick. Substitute minced ginger for the second addition of garlic if you like.
Yield: 4 servings
- 1/4 cup extra virgin olive oil
- 1/4 cup thinly sliced garlic (5 or 6 cloves), plus
- 1 teaspoon minced garlic, or more to taste
- 1/2 teaspoon hot red pepper flakes, or to taste
- Salt and freshly ground black pepper
- 500grams dandelion greens with stems, well washed and roughly chopped
- 1/2 cup chicken, beef, or vegetable stock
- Lemon wedges for serving
1 Put the olive oil in a large, deep saucepan with a lid over medium-high heat. When hot, add the sliced garlic, pepper flakes, and some salt and black pepper and cook for about 1 minute.
2 Add the greens and stock. Cover and cook until the greens are wilted and just tender but still a little firm, about 5 minutes.
3 Uncover the pan and continue to cook, stirring, until the liquid has all but evaporated and the greens are quite tender, at least 5 minutes more. Taste for seasoning and add red or black pepper and salt as needed; add the minced garlic, cook for 1 minute more, and serve hot, warm, or at room temperature, with lemon wedges.
Dandelion Greens with Capers.
Reduce the sliced garlic by half and eliminate the pepper flakes and minced garlic. In Step 2, after the greens wilt, stir in 2 tablespoons drained capers. Drizzle with red or white wine vinegar and omit the lemon wedges.
Dandelions are so easy to gather and it’s worth finding out how many ways you can use them. Pick them somewhere that hasn’t been sprayed with herbicides and is not too close to busy roads. Your own garden is probably perfect!
Give them a quick wash and shake before using to be on the safe side. This recipe is easy for the kids to help with and tastes great. Although it’s called Dandelion Bread, in truth it’s closer to a loaf cake. Not too sweet, it’s delicious spread with honey and maybe topped with a thin slice of cheese.
- A good handful of clean dandelions to make up around 1 cup
- 2 cups of flour
- 2 tsp of baking powder
- 1 egg
- Pinch of salt
- 1 1/4 cup of milk
- 3 T vegetable oil
- ½ cup honey
1 Cut the yellow part of the flower away from the stem. t’s easiest to simply slice across the flower head where the petals meet the green part. It doesn’t matter if you have a little green in there as well.
2 Pre-heat the oven to 200 C. Place the flour, baking powder and dandelions into a large mixing bowl, together with a pinch of salt and stir lightly.
3 Whisk the oil, egg, milk and honey together until combined. Add honey.
4 Pour the milk mixture into the dry ingredients and stir roughly until incorporated but not over-mixed.
5 Line a loaf pan with baking parchment and pour the batter into the pan, then bake for 15 minutes before lowing the temperature to 350 F and baking for a further 20 minutes.
6 Leave the loaf to cool a little in the pan before removing and serving in slices while still just slightly warm.
The loaf is tastiest served immediately but can be stored in an airtight container for up to 5 days. It’s possible to freeze the loaf, but it’s best to do so while still whole. You can improve the taste and texture of frozen dandelion bread by rewarming it in the oven before serving.
Please note that the Little Fighters Cancer Trust shares information regarding various types of cancer treatments on this blog merely for informational use.
LFCT does not endorse or promote any specific cancer treatments – we believe that the public should be informed but that the option is theirs to take as to what treatments are to be used.
Always consult your medical practitioner prior to taking any other medication, natural or otherwise.
Posted on 6 October, 2017, in Blog, nutrition, recipes, Videos and tagged alternative cancer treatments, Alternative Therapies, Anti-Cancer Foods, Child Cancer, Child Cancer Awareness, cancer, cancer fighting recipes, cancer recipes, Dandelion, Foodie Friday. Bookmark the permalink. Leave a comment.