Delicious Spring Dandelion Greens

Print the recipe here.

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Ingredients

• 1 bunch organic dandelion greens

• ½ bunch organic spinach

• Pink Salt

• ½ to 1 green chili, coarsely chopped

• 1 tbsp organic ginger root, coarsely chopped

• ½ to 1 cup leek, sliced into rounds

• ½ small organic sweet potato or yam, julienned

• 1 medium organic carrot, sliced into rounds

• 1½ tsp black mustard seeds (if black is unavailable, use brown)

• 2 tsp cumin seeds

• 2 tsp coriander seeds

• ½ tsp turmeric

• 2 tbsp organic virgin coconut oil or ghee

• Juice of organic lemons or limes

• Fresh coconut flakes

• Cilantro (Optional: ground cumin and ground coriander)

DIRECTIONS

• Continue until you have run out of mash.

• Brush the top of the pockets with a small amount of melted ghee or sesame oil

• Bake until toasted and lightly golden on top, about 10-12 minutes.

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Soba Bowl

INGREDIENTS

• 6oz Shitake mushrooms, cleaned and sliced

• 2 tablespoons of ghee or sesame oil divided 

• 1/2 teaspoon fennel powder

• 1/2 teaspoon cinnamon powder

• 1/2 teaspoon ground star anise

• 1/4 teaspoon ground black pepper

• 1/4 teaspoon ground clove

• 8 cups purified water

• 2 cloves of garlic minced

• 2 inches fresh ginger minced

• 1/2 cup sliced carrots 

• 24 small asparagus 

• 2 cup thinly sliced kale

• 1 medium spring onion sliced

• 2 cups broccoli florets 

• 2 cup snap peas

• 1 package soba noodles

• 4 soft boiled eggs

• 1 teaspoon sesame seeds toasted

DIRECTIONS

• Dissolve 1 tablespoon of salt in two cups of cool water and set aside. Wash the dandelion greens. Trim the hard part of the stems (about 2 inches off the bottom). Slice the greens into ribbons.

• Place dandelion green ribbons in the salted water, squeezing them until thoroughly wet. Set aside to soak for about 30 minutes.

• Break the bottom stems off the spinach. Wash and slice the same way as the dandelion greens. Squeeze the juice of ½ lemon or lime over the spinach and set aside.

• Coarsely chop the green chili and ginger. Wash the leek to remove any dirt. Use only the white or light green portion. Slice the leek and combine with the chili and ginger.

• Julienne the sweet potato or yam.

• Slice the carrots and combine with the sweet potato. Heat a wok, skillet or pan. When hot, add one tablespoon of the coconut oil or ghee. When the oil is hot, add the mustard seeds. Tilt the wok so the oil pools on one side (this will keep the mustard seeds from wildly popping out of the pan). When the seeds are hot, they will start to pop.

• Add the cumin and coriander seeds, turmeric and salt. Sauté until the seeds start to brown and to release their aroma.

• Add the leeks, ginger and green chili. Let the leeks separate, soften and get slightly golden.

• Add a little water/ghee to the leeks and spices and sauté until soft.

• Add the carrots and sweet potato. Cook until done but still firm.

• Add a little water when needed to keep the mixture glossy. Lower the heat to medium.

• Drain the dandelion greens and add to the wok. Stir until the greens are wilted but still green, stir constantly for about 2-3 minutes and then gently mix the spinach in.

• Check seasoning and adjust to taste, adding salt if necessary. When serving, squeeze lemon or lime over and stir well to mix, then transfer to a bowl or platter.

• Finish with a drizzle of olive oil or more ghee, then sprinkle with fresh coconut flakes and cilantro. Serve with chapati, dal or rice and enjoy!