Posted by Sonia terboss | | Posted in antioxidant and immune booster, apple, coconut basil juice, Dandelion Greens with Hot Oil Dressing, Dandelion Salad, digestive aid, food pairing with juice, foodie, kale, lemon, pineapple
Food pairing with juices is one of the wonderful essences to being a foodie that I enjoy the most. Lately, my body has felt a bit run down from working so hard and neglecting the fundamentals of nurturing my body from the inside out.
This recipe I have enjoyed over the past few years for the flavor and the benefits of eating dandelion. Yes, I am talking about the herb / weed you probably discard from your flower bed or lawn. This food is exceptionally high in protein, potassium, calcium, sodium and vitamin A providing all the nutrients my body needs to feel revitalized. I must tell you it is important to use baby dandelion they are less bitter. The hot sweet vinaigrette dressing manages to counteract the bitter herb.
kale, apple, lemon juice
For me, food pairing with juice needs to have the right balance of flavors for an enjoyable meal worth remembering. This salad pairs nicely with green juices or fruit juice. If you’re looking for more greens, I suggest pairing the salad, with our juice Tasty (kale, apple and lemon ). A sweet sensation of flavor with an added jolt of kale, this juice provides a powerful punch of healing nutrients and just the right amount of apple to compliment the kale without the robust green taste. Another combination of sweet flavors to compliment the dandelion salad is a pineapple, coconut basil juice. The flavors blend beautifully, and the combination of juices act as an added digestive aid, antioxidant and immune booster. You'll enjoy creating your version of the juice.
Dandelion Salad Ingredients
1/4 cup extra-virgin olive oil
3 garlic cloves, thinly sliced lengthwise
1/3 cup sliced almonds (1 ounce)
1/2 cup golden raisins
2 tablespoons Sherry vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound tender young dandelion greens, any tough stems discarded
Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic and almonds, stirring frequently, until pale golden, about 2 minutes. Add raisins and cook, stirring, until garlic is golden, and raisins are plumped, about 1 minute. Remove from heat and add vinegar, sugar, salt, and pepper, stirring until combined.
Pour hot dressing over dandelion greens in a bowl, tossing with tongs to coat.