 That's right it's Dandelion time again! Please don't break out the weed killer because this is one you want to keep around and eat believe it or not. (Beneficial pollinators love them too) The latin name for Dandelion is Taraxacum Officinale that name comes from the greek meaning Taraxos= Disorder and Achos=remedy. So Dandelion has been known as a remedy for disorders. All parts of the Dandelion are edible and can be used medicinally and as food. They are known around the world to be a wonderful spring tonic rich in vitamins and minerals.. The leaves should be harvested from an unsprayed area while still somewhat small as the larger they get the more bitter they are. Bitters though can be good for you and help to stimulate the digestive organs to help to wake them up after a long winter. The leaf has a diuretic effect (helps kidneys clear out waste and excess water) stimulating urination and without depleting potassium . The root has more of an affinity for the liver and gallbladder helping to push out toxins and digest fats. Fun Folklore about the Dent-de-lion (a name from the french) -Send a message to a loved one blow the seed head in their direction and visualize a message to them. -Bury in the NW corner of you home to bring favorable winds - In the Victorian era it symbolized wishes, welcome, and the sun, the yellow color is for communication, clarity, healing, growth, and joy Here are some ways I like to use different parts of the plant. (Don't forget to wash them first) Leaf :
Root :
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Gluten Free Healthy Banana Bread Wet Ingredients: 3 extra ripe medium Bananas pureed 1/4 C melted Butter or Coconut oil 1/4 C Maple Syrup or Coconut sugar 2 tsp Vanilla Extract or powder 2 Free Range Eggs Dry Ingredients 1/2 C Buckwheat Flour 1/2 C Brown Rice Flour 1/4 C Coconut Flour 1/2 C Chopped Walnuts 1/4 C Coconut flakes shredded & unsweetened (keep the bag out to sprinkle on top of the loaf) 2 tsp Baking Powder dash of salt 2 tsp Cinnamon Powder 1/2 tsp Cardamom Powder (optional) (This bread is rather hearty and dense for a lighter version replace rice flour with Tapioca or Arrowroot starch) Steps Preheat the oven to 350 (F) Grease loaf pan with coconut oil or butter In a medium bowl whisk all the wet ingredients until thoroughly incorporated In a small bowl mix the dry ingredients Stir the dry ingredients into the wet, mix well Pour the batter into the loaf pan Bake for about 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean Allow to cool Slice and top with butter, coconut oil, or nut butter and enjoy : )  Here is my take on the Macaroon- 4 Egg Whites ( cage free preferred) 3 1/2 C Large Coconut flakes (unsweetened) 1/4 C Coconut sugar 1/8 C Maple Syrup 2 tbsp Coconut oil (melted) 2 tbsp Rice flour 1/4 tsp Vanilla extract 1/4 tsp Hazelnut extract (optional) 1/2 tsp Himalayan Pink salt (or Sea salt) *Heat the oven to 350 Degrees Lightly beat the egg whites in a large bowl ( I love to use a stick blender with the whisk attachment) Beat in sugar, maple syrup and coconut oil Toss in everything but the coconut flakes and give it a good stir. With a spatula incorporate the coconut flakes and make sure they're fully saturated and leave the mixture 5-10 minutes for the coconut to soak it up. Take 1/8 C measure or a large spoon ( I used some sort of gravy spoon) and scoop cookies out onto a cookie sheet lined with parchment paper. You will need to still shape them a bit with your fingers. Makes about 20 cookies Slide them in the oven for about 15-20 minutes until the edges and tips are turning brown. After cooling store them in an airtight container to maintain crispness. Or you can make these into ... Chocolate Coconut Macaroons!!! This just adds one extra step after cooling the cookies
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