Dandelion. Gentle, Powerful Medicine

Although known for to be most beneficial in the spring, Dandelion is a wondrous plant/herb that can serve to balance out the heat of the summer, by helping your liver digest fat, strengthen your blood, which in turn helps to clean your heart. Dandelions are are one of nature's most versatile plants, finding root in some strange place, like cracks in the sidewalk. They push their way up, surviving against the odds and extremes in weather and environmental change. Eating dandelions gives your body that energy of adaptability and gracefulness within change.


Here's an easy recipe that is as delicious as it is nutritious. Plus, spices like garlic and ginger add some spunk to your step, if you have weak digestion or signs of fatigue.


*Be careful not to overdo the ginger and garlic if you have heat signs: red face, red tongue, sweating profusely and easily, etc.

Bitter Greens with Pumpkin Seeds:
(May any bitterness in your life be transformed by the fire in your heart.)

1/4 c. pumpkin seeds, dry toasted in a cast iron skillet
1/2 bunch of dandelion greens
1/2 bunch of collard greens (or other leafy greens, like kale or chard)
1 Tbsp. olive oil
2 cloves garlic
1/2 piece of fresh ginger
Lemon juice, to taste

1. Lightly toast seeds in skillet. Be careful not to burn them.
2. Remove coarse stems from greens. Wash them and slice thinly into strips.
3. Bring 2 inches of water to boil in large pan. Add greens and boil for 2 minutes, until vibrantly bright green.
4. Drain greens. Drink water for a vitaminally-charged boost.
5. Heat oil in same skillet/saute pan. Add garlic and ginger and cook 1 minute, stirring often, until fragrant.
6. Remove from heat. Toss in blanched greens, pumpkin seeds and season with lemon juice to zinginess of choice. Stir to combine flavors thoroughly.

Enjoy warm, over a bowl of rice or as a side accompaniment to a light fish dish.