A Picture Paints A Thousand Words Recipe

When that time of year arrives...when yellow heads start popping up everywhere - It is time to recognize the dandelion. The resiliency of the dandelion is to be admired while its persistence is impeccable. After repeated pulling and mowing – these flowers continue to flourish. Even if you fork down to the roots and get a clean yank, the area is only free of the weed for a season. There will always be a place for the flower to grow. When the wind blows, fuzzy seedlings will find their way back. The resiliency and persistence continue to work together and before you know it – a field of yellow flowers come back to your yard like an old friend.

The other day, I sat while soaking up the sun, and happened to look over at the wild part of the yard. I noticed a large crop of dandelions. To my surprise, and maybe because of the warm sun soaking into my skin – those yellow heads and brilliant greens had a strange affect on me . I found that my mouth started to water as it does when I hear about a good recipe.

I thought to myself – dandelions are full of nature’s goodness. The collection of about sixty flowers looked like a small patch of trapped sunshine. I entered a Zen-like state, softening my gaze and breathing slowly. The thought came to me, "Why should I think of these plants as weeds, why not think of them as food" I heard of dandelion greens and dandelion wine. I even read a hub not too long ago about dandelion remedies. The moment changed for me as excitement moved in and started to build.

I went to the computer and began to research dandelion recipes, and thereafter experimented for a week. My friends and relatives started to give me that look that they sometimes give, when I am all excited about something new and I can make it sound so good. In my small circle – folk started to make dandelion jokes in relation to my new found habits of harvesting, washing, steeping and frying.

In this hub, I will share how I found Dandelions to be the Food and Drink of the Gods.

Dandelions are there and they are free. You can change the way you see them – rather than seeing them as a nuisance, pick the heads and make a delicious tea or harvest the leaves and make a delicious spaghetti meal. A simple change to your behavior can place you in the lap of Dandelions Gods.

The drink of the Gods is simple. Drinking a cup of dandelion tea, while sitting on the deck listening to the wind chimes and watching the birds in the apple tree can transport you to a heavenly space.

Dandelion tea has been brewed for hundreds of years, possibly even thousands. It’s mild nature-like aroma and taste are gentle to the palate and refreshing to the mind. It is very simple:
1. Pop off the yellow flowers, simply pluck from the stems (around 10-15)
2. Wash gently under cold water
3. Place in a tea pot (it helps to have a two part tea pot for straining purposes)
4. Pour boiling water into the pot
5. Steep for 10 minutes
6. Pour into a cup with or without honey
7. Enjoy

As you sip slowly and savor sincerely – think about the benefits of the dandelion. The main benefit is detoxification. The dandelion is very good for the blood, as well as the gall bladder, bladder, kidneys and liver. The dandelion has a diuretic affect – it elevates the rate of urination releasing water from the body; dandelion tea can help with inflammation.

The use of dandelions has been documented over hundreds of years – we know that the Chinese used dandelions to treat digestive disorders, appendicitis and even breast problems arising from inflammation or lack of milk flow. Whereas the Native American Indians used it for heartburn, cooked dandelions leaves with fatty meat to avoid indigestion and constipation. Dandelions were used as a cure for camps and PMS – as well as drank as a tonic to keep energy levels high.

Dandelions (flower, leaves, root) contain an incredible list of vitamins and minerals. Dandelions are rich in vitamin C, contain vitamin A and some B vitamins as well as vitamin D which is important in helping the body’s absorption of calcium through the kidneys and into the bone mass. As for the list of minerals - phosphorus, iron, magnesium, calcium, potassium, silicon, manganese and boron, and the organic nutrients include lecithin, carotenoids, terpenoids, tannins, sterols, choline, inulin, aspargine and more. The list is long and the benefits are many.

As you sip that lovely cup of tea think about the antioxidant and anti-inflammatory effects as well as the removal of cholesterol from your blood. Or better yet, think of nothing and breath in the aroma and notice the slight tingling of the tip of tongue and palate – there must be something in this cup of tea since your tongue reacts almost immediately.

Now it is time to harvest the leaves for a delicious Dandelion and Spaghetti meal.

Go out to your yard, field, park – wherever you can find a patch of dandelions, and pick about a pound of greens. You should avoid the flowers – pick a good selection of leaves.

The next step is to wash each leave under cold water, removing dirt, girt and at this stage dispose of any leaves that are yellowing or reflect anything other than pure green healthiness. Once washed and placed in a colander as shown, sprinkle with salt and leave for a short while and then rise once again while tossing with hand in colander – a little bit like a salt wash.

Now we are ready to create a meal in about 15 minutes.

Step 1. Take your washed leaves and cut in thirds across the leaves – nice medium to small pieces of greens. Place greens in boiling water for 7-10 minutes as shown.

At this point, take a good inhale and start to smell the simmering broth as it fills the air - the trapped sunshine begins to be released along with all of nature’s goodness.

Once done, drain all water except for a tablespoon and set aside.

Step 2. Put 4-5 Tablespoons of Olive Oil in a frying pan. Slice 1/2 to 1 red onion into slivers, and chop and mince 2 cloves of garlic. Once the oil is heated, add the garlic and onion - cook gently until lightly brown.

Shake some parsely into the pan of sizzling ingredients, dashing it with color, sparingly sprinkle some red pepper flakes and cummin seeds. Remember that greatness is in the subtlety of flavor.

As your creation is cooking remember that over fried vegetables are too soft, try to have your onion fried so there is still a little bit of crunch for the palate.

Step 3. Take 1-2 tomatoes and slice into medium wedges, add to frying pan, cook gently for a few minutes, than add dandalions, salt and pepper to taste. You can continue to cook for a few more minutes or longer if you want the tomatoes to soften and get more juice-like.

Optionally, you can slice up some previously grilled Chicken dogs and add to mixture and cook until dogs bits are warmed thoroughly.

Step 4. Cook your pasta in a large pan with salted water.  It is important to have enough water so the spaghetti can float freely.  Figure around 1 1/2 quarts of water for 3-4 oz. of spaghetti. 

Add spaghetti to fast boiling water.  As the spaghetti cooks, test as it goes if you are not experienced with cooking spaghetti.  Take a little piece and bite into it, you can tell if the middle  of the pasta is still whitish the pasta is not ready yet.  Perfectly cooked spaghetti is "when it is right for the tooth".  This is perfect al dente pasta - it is important for it to be soft but firm and never overcooked.

Note:
Although dandelion is normally safe to take, those with problems associated with the bile ducts should not take it, and if you are already on diuretic drugs, or any medicines designed to lower your blood pressure, you should stay clear of dandelion extract. The same is true if you are taking lithium for manic depression since some of the components of dandelion juice can exaggerate the side effects. It is also recommended that diabetics do not use dandelion extract, and neither should anyone on blood thinning drugs such as Coumadin, or any other form of warfarin