Hey There!
You know one way that people have always survived tough times? Foraging.
In fall it was mushrooms, summer it's berries, and in springtime: weeds.
Whether wartime disrupted food supply chains, or depressions and recessions introduced economic pressures, you could almost always find something wild to eat.
And people ate a lot of dandelion greens. You should too.
They're deeply nutritious, loaded with micronutrients. And one of the best way to enjoy them is in a simple
Dandelion Salad dressed with a zippy garlic-lemon dressing.
Here's why you should give it a try:
- It's super-nutritious. Dandelions are loaded with vitamin K, vitamin C, and minerals such as iron, calcium, and magnesium.
- Dandelions support digestion, detoxification and metabolic health. Herbalists traditionally use dandelionto support digestion, the liver and kidneys, and recent research has linked dandelions to better blood sugar balance and metabolic health.
- It's affordable. While you can buy fresh dandelion greens in most well-stocked supermarkets, you can also pick them in your own backyard (I've got a few tips for you 😉).
- It's easy to make. You chop up some greens, stir a few ingredients together for the dressing, and toast breadcrumbs. Easy.
- It's delicious. Dandelion greens are naturally bitter, and a zippy lemon herb dressing provides a nice balance while the garlicky breadcrumbs provide a bit of texture and crunch.
No comments:
Post a Comment