Dandelion is high in calcium, vitamins E, K and folic acid. Dandelion can soothe an upset stomach, intestinal gas and reduce infl ammation. It is a natural diuretic, helpful for swollen ankles or retention of water.
Selecting Parsley and
Dandelion Parsley comes in two varieties, fl at leaf and curly leaf. I prefer fl at leaf because it is easier to chew, wash, blend and has a better fl avor.
Dandelion greens come in several different sizes and varieties. The smaller dandelion leaves tend to be more tender and palatable compared to larger, more mature leaves. The longer the leaves stay on the plant the more bitter they become. You may have some growing wild in your yard. If you spray your yard with any herbicides or pesticides I don’t suggest snacking on wild dandelions sprouting up next to your swing set. Support your local economy; purchase some from a local farm or farmers market. Even better: Consider planting some in a pot or start an organic garden. Both of these greens are very easy to grow and require little care once established.
Storing Parsley and Dandelion Both should be used as soon as possible after being harvested or purchased. Discard any withered or yellowing leaves immediately and store the fresh greens in your refrigerator sealed in a plastic bag until you are ready to use them.
Washing Parsley and Dandelion Place the whole bundle into a bowl of water, swish it around to allow any dirt or sand to come free and sink to the bottom. Repeat this process until there is no debris at the bottom of the bowl. Take the cleaned greens out of the water, shake them off, snap the whole bundle into a few pieces and use a salad spinner to remove any unwanted moisture.
Chopping Your Greens Place all the greens in a pile on your cutting board and roll them together like a burrito. While you fi nely chop the stems and leaves take notice of the green pigment that is released onto your knife and cutting board. This is chlorophyll, which is excellent for detoxifying the body and building the blood.
A few generations ago it was common knowledge that bitters should accompany a heavy meal. Our grandparents knew this wisdom and practiced it as a way of life. Being old-fashioned may be old but it never goes out of style when it comes to bitter greens. Let’s continue this natural, sensible practice and bring some bitter fl avors back into our diets. Invest in your health today and benefi t in the months ahead. This is what preventative self care is about; take care of your body now so you are strong and vibrant in the winter. Have a great cleanse!
One Day Green Cleanse The following is a day cleansing pro- gram to boost your health and prepare your body for the winter season. Select a day when you have time to rest and drink plenty of extra water in between the items on the cleansing menu. The only equipment you will need is a blender, cutting board and knife.
BREAKFAST 1 banana Juice of 1 whole orange 2 cups parsley, chopped Blend banana and orange juice together. Add parsley and liquefy for 2 to 4 minutes.
MORNING SNACK 1 bundle of parsley, chopped 1 bundle of dandelion greens, chopped 2 red apples
1 quart drinking water Core your apples and cut into small chunks. Add 1 quart water and apple chunks to your blender and liquefy these ingredients fi rst. Add the chopped greens to your blended apple mixture and liq- uefy for 2-4 minutes. Drink immediately.
LUNCH
2 cups dandelion greens, chopped ½ cup frozen cherries, pitted 1 orange, peeled and deseeded 1 small banana Water
Put ½ cup frozen cherries into your blender and thaw for 15 minutes. Place orange and peeled banana in the blender. Cover all the fruit with just enough water to turn the blade of the blender when you turn it on. Blend until creamy. Add dandelion greens and liquefy until creamy.
Dr. Samadhi Artemisa, Ph.D., A.P. has her doctorate in Holistic Nutrition. She is also a certifi ed Iridologist and Acu- puncture Physician and owner of In Joy Healthcare (a holistic health center in Orlando).
As an avid organic gardener who supports local businesses, local food, recycling and living green, her workshops are fi lled with enthusiasm for nature, being a good steward of the environment, good quality food and right living. Check out her upcoming classes and get more info at
InJoyHealthcare.com. Schedule an appointment to improve your health today at 407-252-1397.
AFTERNOON SNACK 1/2 bundle parsley, chopped 1/2 bundle dandelion greens, chopped 1 tablespoon fresh garlic, chopped Lemon juice
1 quart drinking water Place all of the chopped greens into water in a bowl. Add a few spoonfuls of lemon juice to increase the cleansing properties of your drink. After soaking for 1 hour strain the solids and sip the chlorophyll-rich liquid.
DINNER
1/2 bundle of parsley, chopped 1/2 bundle of dandelion greens, chopped 3 tablespoons pumpkin seeds 2 teaspoons ground fl ax seeds 5 cherry tomatoes, sliced in half 3 tablespoons extra virgin cold-pressed olive oil
Lemon juice to taste Pinch of salt Arrange the greens on your plate and top with cherry tomatoes. In a small bowl mix the pumpkin seeds, fl ax seeds, olive oil, lemon and salt. Garnish the salad with this mixture.
SHOPPING LIST FOR FALL CLEANSE Buy all ingredients from a local farm and organic when available. 3 bundles of parsley
3 bundles of dandelion greens Cherry tomatoes 2 oranges 2 lemons 2 bananas 2 red apples 1 package frozen cherries 3 tablespoons pumpkin seeds 2 teaspoons ground fl ax seeds 3 tablespoons extra virgin cold-pressed olive oil 1 clove garlic
September 2013 31
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