Linda and I juice lots of wild herbs…..but we must be careful to juice the ones that are historically known to help heal certain stomach or body ailments. Some herbs are never to be touched, but the Dandelion is one of our favourites, yet so many of us don’t even know about their powerful healing properties!
For example, this is the time of year when everybody is irritated that the dandelions keep growing wildly in their front yard ~ pestering us with their wild yellow blossoms and difficult to pull out weeds that are attached to them.
Yet did you know those wild dandelions are actually one of the most powerful healing herbs known to us?
Dandelions are known to help dissolve gallstones, help detoxify the liver, help clean out impurities in our bloodstream and dissolve kidney stones, etc.,……help heal gastro-intestinal disorders, diabetes, indigestion….we could go on forever!
Hum….I’m sure your doctor didn’t tell you this unless of course you live in Switzerland, Poland or China. It’s one of the top 6 herbs in Chinese medicine, yet when juiced in its raw state…it goes to another entire level of healing.
Here’s one of our favourite Dandelion Tonics you can juice right in your own home!
(we have combined certain types of fruits and other vegetables that are in harmony with the dandelion)
2 cups Dandelion Leaves
1 cup Chard (rainbow or regular)
1 large lime with skin
2 Cucumbers (unwaxed)
3 Green Apples
This fantastic tonic, when consumed daily (1 quart per person) can help ease digestive troubles, or even gallbladder atttacks in just a few days. Some people say that within hours they feel better.
This tonic also tastes FANTASTIC!
Please try it and let us know your thoughts and reactions.
Here’s to Juicing the Healthy Way!
Here’s some information you may find interesting about Dandilion Greens:
According to the USDA Bulletin #8, “Composition of Foods” (Haytowitz and Matthews 1984), dandelions rank in the top 4 green vegetables in overall nutritional value. Minnich, in “Gardening for Better Nutrition” ranks them, out of all vegetables, including grains, seeds and greens, as tied for 9th best. According to these data, dandelions are nature’s richest green vegetable source of beta-carotene, from which Vitamin A is created, and the third richest source of Vitamin A of all foods, after cod-liver oil and beef liver! They also are particularly rich in fiber, potassium, iron, calcium, magnesium, phosphorus and the B vitamins, thiamine and riboflavin, and are a good source of protein.
These figures represent only those published by the USDA. Studies in Russia and Eastern Europe by Gerasimova, Racz, Vogel, and Marei (Hobbs 1985) indicate that dandelion is also rich in micronutrients such as copper, cobalt, zinc, boron, and molybdenum, as well as Vitamin D.
Much of what dandelions purportedly do in promoting good health could result from nutritional richness alone. Vogel considers the sodium in dandelions important in reducing inflammations of the liver. Gerasimova, the Russian chemist who analyzed the dandelion for, among other things, trace minerals, stated that “dandelion [is] an example of a harmonious combination of trace elements, vitamins and other biologically active substances in ratios optimal for a human organism” (Hobbs 1985).
Recent research, reported in the Natural Healing and Nutritional Annual, 1989 (Bricklin and Ferguson 1989) on the value of vitamins and minerals indicates that:
* Vitamin A is important in fighting cancers of epithelial tissue, including mouth and lung;
* Potassium rich foods, in adequate quantities, and particularly in balance with magnesium, helps keep blood pressure down and reduces risks of strokes;
* Fiber fights diabetes, lowers cholesterol, reduces cancer and heart disease
risks, and assists in weight loss. High fiber vegetables take up lots of room, are low in calories, and slow down digestion so the food stays in the stomach longer and you feel full longer;
* Calcium in high concentrations can build strong bones and can lower blood pressure;
* B vitamins help reduce stress.