The other week I signed up to write a review for a book, which I will not name now, but will tell you it’s awesome and is the inspiration behind this dish; I will give more details about the book once the review is done.
Back to the dish: I make many raw and vegan dishes that are beautiful, tasty,nutritious and very expensive due to the ingredients. The crazy thing is the ‘best things in life are free’ and that’s the beauty of wild food foraging; free nutritious, delicious and beautiful food.
The Dandelion and its wonder:
Nourishes the Liver,
High in Iron and Zinc,
Helps maintain regularity,
Helps with skin problems,
Helps detoxify waste from the body,
Mild appetite stimulant,
Positive effects on digestion,
Blood builder and detoxifier.
Dandelion and Quinoa Salad:
1 – cup of quinoa
1 – pinch of salt
2 – tbsp Tahini
1 – tbsp Olive Oil
1/2 – lemon
2 – dandelion flower heads
1 – handful of dandelion leaves
20 – sundried black olives
4 – English chestnut mushrooms
1/2 – red onion
1 – handful of Rocket leaves
2 cups of water to 1 cup of quinoa; add to water, bring to the boil and then simmer for around 25 minutes:
Chop the mushrooms, dandelion leaves and onion and leave to the side.
In a large mixing bowl add the tahini, olive oil, lemon juice and salt; mix into a smooth texture.
Pluck the petals from the flower head and add to the bowl along with the rocket and olives.
When the quinoa is cooked take of the heat, add the mushrooms, dandelion leaves and onions to the pan; stir and leave to steam for a couple of minutes.
Add all ingredients together in the mixing bowl and serve.
The Yoga Health Coach