Food that Heal

BITTER GREENS Salad and more for Spring Cleansing

Spring is here and it’s time to eat bitter greens to clean the liver, the bitter / the better. The liver rarely tells you directly when it’s upset or if it needs your attention. It does tell you indirectly, you’ll notice, when it starts to function or perform poorly. How will you know it’s functioning poorly~ For starters, your skin will look older then it should be, you’ll see more blemishes, more pimples, more marks, and more rashes than normal. You can help the liver’s regenerative process by adding better greens, herbs and other nutrients to your diet: Rather than indulging in heavy dishes, fried pastries and bottles of wine add some of these nutritious foods to your diet and
 give yourself and your liver a true gift
Here are two Spring bitter greens salads, YUM, YUM, Enjoy

Spring Mix Salad: Spring mix w/ herbs (a whole pile of it), Pine nuts (about 2 tablespoons)

Dressing: Ginger Sesame Lime Dressing (also about 2 tablespoons)
Bland a tablespoon grated ginger, Juice of 1 lime, Tablespoon of Tahini, 1/3 cup of olive oil

The benefit:
Spring mix has a few bitter leaves in it. You can add more endive or more radicchio.
Greens cleanse and deodorize your insides. They also have antioxidant action, and all greens are alkaline (reduces the inflammatory effects of acid-forming foods like tomatoes, cheese, wheat… basically everything in pizza)
Pine nuts have many beneficial oils and help curb appetite.
Ginger has crazy antioxidants and helps cut mucous, hence, clearing congestion.
Dressing should contain cold-pressed olive oil because it helps your body absorb the fat-soluble good stuff in the leaves. Happy eating, enjoy!

Spring Dandelion Salad: 1 small bunch Dandelion Greens, 1 small head chicory, 1 small head radicchio

Dressing:
1/2 medium lemon, juiced
2 Tbs. Fresh-grounded thyme leaves
Cayenne pepper, to taste
1/4-cup olive oil
Dandelion flower or other edible flowers optional

Wash dandelion greens, chicory, and radicchio, Remove and discard tough stems, and tear into 2-inch pieces. Combine in medium bowl, and set aside. Add lemon juice, thyme, and cayenne in small bowl, and whisk together and mix. Whisk in olive oil to form emulsion and Season with Celtic sea salt and pepper to taste. Drizzle just enough dressing over greens to lightly coat leaves; toss and mix well. Scatter dandelion or edible flowers on top of salad, and serve. I Love eating flowers. Enjoy the Magic