How to sprout food and eat your dandelions
Spring brings tender plantain, nettle, violets, chickweed, dandelion, garlic mustard, fiddleheads, and lamb’s quarters right to your yard. Mother nature provides the nutrients you need.
Eat clean foods. Be aware of your food’s source. Spring presents such great opportunities to eat beautiful fresh produce. Dark leafy greens such as spinach, dandelion and kale are packed with wonderful vitamins and minerals including vitamins A, C, E, K, and potassium and magnesium. Be careful with these foods and others high in vitamin K if taking blood thinners; but you knew that, right? It doesn’t mean you don’t eat greens but rather consume a consistent amount.
Sprouting is the life force breaking though the ground from winter. When you look around it’s obvious what to do next to move your health in the right direction.
Many foods have increased health benefits in sprouted forms. Sprouted foods are easier to digest and it is easier for our bodies to process the nutrients in these foods. Read more here: https://www.health.com/nutrition/sprouted-food
Garden Tip: Did you know that you can grow your own garlic from sprouted bulbs? Learn how here: https://www.almanac.com/plant/garlic
To inspire some healthy eating we have provided these recipes. Come back next week for more recipes.
Dandelion Pesto
1 small clove of garlic
½ cup pecans/pumpkin seeds
1 tablespoon raw apple cider vinegar
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
4 cups coarsely chopped dandelion greens
1⁄3 cup extra-virgin olive oil
Optional:
¼ cup finely grated Romano
Zest of 1 lemon
Place garlic in the bowl of a food processor and pulse to finely chop. Add pecans, (Romano), vinegar, ½ teaspoon salt, and ¼ teaspoon pepper; pulse to finely chop. Add dandelion and pulse to finely chop. Add oil in a slow stream while processing until smooth. Season with salt and pepper.
Sprouts
Instructions for sprouting nuts, seeds. Legumes. Soak your seeds in a jar of pure water overnight (about 8 hours). Pour out the soaking water through a strainer or cheesecloth affixed to the top of the jar. Lay in dish rack or dishwasher rack at an angle with the top of the jar leaning slightly down. Rinse with fresh water twice per day. Jars are ideal for bean and grain sprouts which take 3-5 days to mature.
