NOT JUST talking garden to plate. That and so much more! Going from feeling like dirt to feeling delicious. And then there is the creative process, going from the seed of an idea, to connecting my thoughts with my visuals. Sometimes a bit random but always getting back to deliciousness.
I have personally not participated in the goji berry love fest nor have I plunked down the big bucks for the little health giving rubies. Yes I know of lots of great health gurus that have recipes using them . I am more interested in sustaining a food budget AND having great health.It seems from what I read that the history behind these berries in based in Chinese herbal remedies. I personally have grown very wary about buying any herbs, teas, foods grown in China.This is not an ethnic thing at all but environmental / health concern. My husband was reminded of this when he brought home some dried shiitake mushrooms noticing they were missing from the pantry…. but I digress.
SO I decided to check out what Webmd had to say. As some of you may already know I am always doing research on natural ways ( diet, being a major one) to help with handling/ helping my father in law as part of my co-care giving role making life for hime ( and us ) easier with his diabetes ( as in keeping him off insulin injections ) alzheimer, and low thyroid ). After checking out the links I am sharing here I am very content to say that for my food and supplement budget…. No way. I am not buying the cheap versions grown in the soil in China and I am definitely not going to spring for the the organic foodie version…. way too costly. SO when I see the recipes using Goji berries I will not hesitate to replace with dried cranberries or blueberries. Honestly those create frustration and irritation too when I compare the organic sugar free versions ( when I can find them ) to the loaded with sugar and non organic peers
Just a sampling of the mature dandelions pulled in our yard….
It is great I like dandelion greens but must say this time of year I am overwhelmed with my home grown wild greens. They are in my garden plots and EVERYWHERE else 🙂 I must say the younger the better . This batch was not tough when cooked properly but the mustard bite is stronger the larger, and older the leaves are. MAJOR Vitamin K and I am not sure but some research I am seeing lately shows it a dietary player with Alzheimer patients. ( which is a major concern in my life now as co care giver for my father in law. Big hit of Vitamin A .
If you want more than my opinion on RDA % on this go to http://www.nutrition-and-you.com/dandelion-herb.html. Trust me. Eat your greens. The bitters may be hard to like but great for you! The more uncomfortable you are with the bitter taste the more your body likely needs the liver cleanse that spring greens are notorious for accomplishing.
I like the young small greens (sparingly ) in salad with goat cheese. I find these much more mustardy than Arugula . Funny before I gardened I found the overpriced dandelion greens in store to be much more mild!
So with ALL greens they cook down LOTS which is great, cause I have LOTS. A quick blanch in boiling water for a minute and cooled immediately by a cold shower reduces a good deal of bitterness.
ok so you want the full data? thank you to http://www.nutrition-and-you.com/dandelion-herb.html for making this easier for me 🙂
See the table below for in depth analysis of nutrients:Dandelion herb greens (Taraxacum officinale), Fresh,
Nutrition value per 100 g
(Source: USDA National Nutrient data base)