I Think You're Dandy, and I'm Not Lion

Once summertime hits, I have a full on eagle eye for outdoor activities that our kids can do that are helpful, productive, and just might burn a little bit of energy while we’re at it. It’s like there’s a clock ticking in the back of my mind just counting down until that warm weather starts to disappear, and I am determined to use up every single minute of it! When we can pair that helpful, productive, sunshine soaking activity with prepping SUPER healthy, FREE food, it immediately becomes a top priority. So one year I had a wild hair and decided that we were going to start eating dandelion greens. I knew how incredibly healthy they were, it seemed shameful to let numerous lawns and pastures full of them go to waste, but to be honest I had no idea how I was going to prepare them in a way that everyone (myself included) didn’t give a big “YUGH!” after the very first bite. But one step at a time! So after a quick botany lesson showing the difference between dandelion greens and hawkweed and a couple different plantain leaves (all of which still made their way into our collection), we launched into our dandelion green picking expedition! An hour later we had filled bagful after bagful, and assembled the most impressive dandelion bouquet anyone has ever seen! After sorting, washing, drying, and freezing most of it, I was back to my original dilemma - what do I do with these!

Have you ever heard of recipes for dandelion greens? Probably not unless you were actively seeking them out… and most of them consist of cooking the greens down in straight vinegar. Super healthy? Yes! Basically palatable? That depends on the strength of your stomach. But somewhere in my desperate attempt to utilize this powerhouse ingredient, I stumbled across a picture of a green pasta made with various ground up herbs, and it all came together for me! Typically pasta is just the (mostly) flavorless and completely nutritionless vessel for whatever sauce is on top of it. But with the addition of dandelion greens it transforms both the pasta and the greens into something not only interesting, but also delicious! The dandelion flavor gives the pasta a fresh, herbaceous flavor, without hitting you with the full force of the bitter green on its own. The only thing that could possibly make a rich and sumptuous alfredo sauce (which is also loaded with healthy onions and garlic) any better, is the addition of a fresh and bright pasta to lighten it up - not to mention the world’s all time BEST grilled chicken.

The truth is, dandelion greens are worth eating even if you are just choking them down in whatever form they come in, purely for the health benefits. This is truly the magic bullet of natural food sources for any and all ailments. Components like natural Vitamin C and luteolin help to protect the liver from toxins and keep it functioning properly, and even help to provide relief from non-alcoholic fatty liver disease. Being rich in inulin and loaded with fiber allows dandelion leaves to help improve the bacterial flora in the gut, as well as promoting good bile production and improving gastrointestinal health - making them especially useful for those who suffer from GI issues like diverticulosis, IBS, and constipation. The high fiber content also plays a large roll in lowering cholesterol and hypertension. Blood sugar control is a huge benefit of consuming dandelion leaves, both by stimulating the pancreas to produce insulin, as well as increasing the body’s natural insulin sensitivity. High antioxidant levels within the greens help to boost the body’s immune system and fight cancer causing free radicals; as well as defending against bacterial infections with its antimicrobial properties. Those who suffer from any level of anemia benefit from the highly absorbable concentrated levels of iron, paired with the vitamin B that is needed for the formation of red blood cells. The high potassium content is also able to replace the excess sodium in the body, reducing high blood pressure.

Early British AngloSaxon tribes, French Normans, as well as the Romans, the Gauls and the Celts were all among those to incorporate dandelions into their diet. They were even planted in early medicinal gardens kept in English monasteries. Clearly, The Lion’s Tooth, the French derived name for the common dandelion, is an ingredient that absolutely needs to make its way into your diet somehow. So for a family that doesn’t enjoy normal, white flour pasta, and is always looking for fun new ways to incorporate super healthy ingredients, this dinner is a no brainer! And the best part is that every time we make it, the whole family asks for seconds (and usually thirds)!

Dandelion Green Pasta Recipe:

4 C Washed, Dried Dandelion Greens*

4 Farm Fresh Eggs

1/2 tsp Salt

4 C Sprouted Grain/Whole Wheat Flour

Blend greens, eggs, and salt until liquified, then add to mixer with flour. Mix until just combined, and then knead with dough hook for 5-10 minutes. Roll dough to desired thickness and cut into strips. Bring water to a boil, salt liberally (about 1 Tbsp) then add noodles. Fresh noodles will cook very quickly so remove from boiling water after 20-30 seconds. Serve while warm.

*Other leafy greens can be substituted for some of the dandelion greens. We make sure to save the greens from our beet tops and add them to our frozen dandelion green stock.

Alfredo Sauce Recipe:

1/2 C Unsalted Butter

1 Onion

1 Bulb Garlic

2 Tbsp Cornstarch

1 Qt Heavy Cream

1 1/2 C Parmesan Cheese

1/3 C Havarti Cheese*

Salt and Pepper to Taste

Melt butter and add onions and garlic over medium low heat until onions become translucent. Add cornstarch and stir vigorously to mix and break up clumps. Add cream, cheeses, salt, and pepper and allow to simmer over medium low heat, stirring occasionally, until everything is melted and incorporated.

*Any of your favorite cheeses will work beautifully here. We have also tried dubliner, gruyere, and gouda in this recipe and all have been delicious!