Dandelions – God’s Amazing Food!

Are those green noodles or dandelion stems?

by Cab McCann

Dandelion – God’s Amazing Superfood

Some of the amazing, miraculous health benefits and incredible nutritional components contained in dandelions are presented in this excerpt from the bookThe Dandelion Celebration-The Guide to Unexpected Cuisine)here:http://www.leaflady.org/health_benefits_of_dandelions.htm. The article lists some of the ingredients in the Creator’s “proprietary nutrient formula” that pops up free, all over our lawns each spring, to heal the body, satisfy the appetite, and gladden the heart.

Dandelions! Delicious. Free. Health-giving food for everybody! I’ve been eating big platefuls of steamed dandelions every day, and I’m losing weight, healing my bad knees, and improving my digestion. You can do the same.

I prefer to eat the stem and flower, and especially the stem, which is the part most people scorn. I steam the stems briefly in an inch of water for just a couple of minutes—just enough to heat and wilt—and then I slather the floppy, hot, green stems in butter, lemon juice, garlic, and salt and pepper. The steamed stems turn into floppy green vegetable “noodles,” pretty and delicious.

The stems are not bitter as the leaves, but I also love the taste of the leaves. The whole darned plant is amazing: the flower, stem, leaves and root! All good.

Every day I also consume raw milk and kefir, coffee, and 2 to 4 raw eggs whipped up in my milk. But we learned fromDr. Terry Wahls’ recent interview by Patrick Timponethat vegetables are the crucial part of regaining health. So dandelions are the biggest part of my diet and I believe most key to my now being able to easily walk up and down my stairs without pain.

Dandelions are free, and they beat anything in the grocery store for purity, taste, and nutrition. Who can afford fresh vegetables, even non-organic ones grown thru weedkiller. I live out in the country, the grocery store is a bit of a trip for me. It’s not convenient to drive to the grocery store, even if I wanted to pay a bundle for sprayed down vegetables grown in dead soil and petrochemicals. Much better to eat the greens growing up all over in my fertile yard this late spring! Convenient, nutritious, delicious, organic…and free!

I have found the dandelions (and especially the stems) so delicious and so satisfying that I am eating big platefuls every day. Before the dandelions came out, I was eating garlic mustard, which also grows all over my farm property. When the garlic mustard went past prime and started getting tough, I moved on to dandelions, who were just announcing their arrival as thousands of yellow neon signs flashing the message, “Eat me!”

I’ve discovered that dandelions are the best food ever, a superfood—super nutritious, super delicious, super easy to prepare! Nothing sprayed on them, and grown in soil that’s not depleted. How much would food like that cost in the grocery store? Don’t even ask!

Dandelion stems are a most wonderful food, and who would have thought so! Steamed dandelion stems, if served to guests, would seem to be an exotic spinach noodle with amazing texture and flavor, and I intend to serve them up to my former classmates at my high school reunion in June when we meet together for spaghetti dinner. I’ll gather the stems on-site, steam them up and toss them in with just a bit of linguini and mushrooms, mixed all together with butter, lemon, garlic and salt and pepper (the perfect dressing for dandelions and other greens). Once the stems are lightly steamed, they look and feel like green linguini, and they are not bitter.

The stems and pasta mix would also be delicious with a cheese sauce, or with spaghetti sauce and eggplant. Throw the yellow flowers in, which are rich in lecithin and other nutrients.

I don’t recommend pasta in any way as a healthy food, but it tastes so good most of us can’t resist it. And since dandelions have so many health benefits and the ability to detox and stimulate the liver and digestion, my intuition tells me adding cooked dandelion stems to a small bit of pasta may protect from the pasta’s wheat belly effects, and “stretch” the pasta to seem like more than it really is.

Even more of the dandelion’s nutrients are concentrated in the roots, which are also delicious when cooked and slathered with butter, lemon juice, garlic and salt and pepper. That’s the magic dressing that works best with dandelions, and you can find lemon juice concentrate for $2 a quart at the Dollar Store. Don’t worry about paying 80 cents apiece for fresh lemons. With God’s potent proprietary nutrient formula working its magic, you will be good to go, nutrient-wise–even if your lemon juice is from concentrate.

Dandelions grow all over the world. People hate them, spray them away as weeds, and curse at them. But don’t hate them. Eat them! Enjoy them? Go pick yourself a non-GMO yellow bouquet of superfood – real food, free from Roundup Ready and chemical sprays, grown in rich, untilled soil, rich in trace minerals. Why pay good money to eat food grown in dead, sterile, tilled soil doused in petrochemical, 3-mineral fertilizers, food that’s not fresh and sprayed with other mystery ingredients? Instead, conveniently pick dandelions fresh from your own yard, a wonderful gift, compliments of the Creator. Enjoy a superfood whose deep tap root has pulled up minerals in a magical combination that will tone, cleanse and nourish your body.

Monsanto won’t be happy if you do this, but your body and your taste buds will thank you.