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Sunday, April 10, 2011

Juicing Wild Dandelion Greens Is a Tame Endeavour

I've done a lot with weeds, just never drank one before. These wispy, long bright green leaves are mild in flavor and considered a superfood by none other than Dr. Oz. Choose iron-packed dandelion greens that are bright green, not wilting or browning on the sides, you want the freshest weeds possible. Their Irish green potassium rich liquid is not abundant, but unless you are really adventurous (or a goat) eating them raw is a bit too wild for me. Here is my recipe for this week: 1 bunch of dandelion greens (ends trimmed and rinsed well under running water), 4 cucumbers which are finally affordable again (ends trimmed), 2 heads of celery (2 for $1 @Sprouts this week) ends trimmed and 1 peeled lemon. Divide all veggies equally into two separate heaps and juice. To juice dandelion greens, fold a handful in half and stuff with leaves & ends pointing upward and feed through Breville on low. Should give you about 64 oz. of juice. You can freeze freshly made juice, although it does change to a grainy texture (instead of smooth) once defrosted. Just one warning, these weeds will send you to the water closet - they're a diuretic. Also, brimming with beta carotene.