I put weeds in my smoothie this morning.
Around 8 am I went for a quick stroll around the yard and picked a few dandelions to put into my breakfast smoothie.
According to Rebecca Wood, the author of The New Whole Foods Encyclopedia dandelion root and leaves are a remarkable bitter tonic for the spleen, stomach, kidneys and liver.
Furthermore, it stimulates liver function, reduces swelling, inflammation and improves digestion.
Last, but not least, dandelion is a super nutrient-dense food! A cup of dandelion can provide you with almost all the vitamin A you need for the day, plus a third of your vitamin C requirement. It also contains twice as much iron and calcium as broccoli!
Now that is some great motivation to start weeding!
Spring is the perfect time to help clear our livers of stagnation and toxins that have built up over a long winter.
Is it a coincidence that dandelions are in full bloom this time of year? I think not!
Nature knows best.
You can eat wild dandelions – the greens, flower and roots. Just be sure you are gathering them from a clean location that has not been sprayed or fertilized with chemicals.
Dandelion can be used in smoothies as well as in salads, sautes and stir fries.
No only do the dandelions in this recipe have liver health benefits!
Apples, lemon, turmeric and coconut oil also help cleanse the liver and support its overall health.
Ready to put some weeds in your smoothie and give your liver some love?
Love Your Liver Spring Smoothie
Ingredients and Instructions
Blend all the ingredients in your blender and enjoy!
Feel free to adjust the ingredients based on what you have on hand and your personal taste.