Dandelion Flower Cookies
These delicious cookies are sugar free, not too sweet and can be gluten free. Their only drawback is that there are less flowers for the honeybees and other pollinators. Makes approximately four dozen.
1 cup coconut oil
1 cup honey
4 eggs
2-3 teaspoons vanilla extract
2 cups organic unbleached wheat or oat flour (can mix in a little ground flaxseed)
2 cups quick organic oats
3/4 – 1 cup dandelion petals (remove green base)
1 cup Chopped walnuts (optional)
1. Preheat the oven to 375 degrees F.
2. Blend the honey, coconut oil, and vanilla.
3. Beat eggs and mix into oil mixture.
4. Stir in the flour, flax, oatmeal, and dandelion petals. Add nuts if using them.
5. Drop the batter by tablespoonfuls onto an oiled cookie sheet.
6. Bake for 10-12 minutes.
7. Remove cookies from baking sheet and cool.
8. Enjoy!
Dandelion Wine
This wine is like harvesting the sunshine to be enjoyed during the cold winter months on special occasions.
3 quarts fresh dandelion blossoms with green base removed
1 gallon filtered water
2 organic oranges (zested and thinly sliced)
1 organic lemon (zested and thinly sliced)
3 pounds organic cane sugar
1 package wine yeast
1 pound organic golden raisins (optional)
1. Harvest the dandelion blossoms when they are fully open on a sunny day, removing the green base.
2. Boil water and pour over the blossoms in a large pot. Cover and let steep for three to four days.
3. After three to fours days, zest the lemon and oranges and thinly slice them. Add the orange and lemon zest to the flower water mixture and bring to a boil. Remove from heat, strain out solids, and dissolve sugar into hot, strained mixture and let it cool.
4. Add the orange and lemon slices, yeast, and raisins to the cooled liquid. Place flower water mixture into a big ceramic pot or crock pot and cover with a clean tea towel or cheese cloth held in place by a rubberband or a loose fitting lid. Check to make sure gas is able to escape. Leave mixture to sit for 2-8 days, checking to monitor its progess.
5. The sugar flower water mixture is ready when it has stopped bubbling and the fermentation process is complete. It is important to ensure fermentation is complete before bottling. Strain the liquid through clean tea towels or cheese cloth and transfer to sterilized bottles. Cork or seal bottles and store in a cool, dark location for a minimum of 6-7 months.
6. Enjoy Dandelion’s bright, cheery effect in the dark, cold days of winter.
Dandelion Root Decoction
This is a nice coffee substitute, stimulating the digestion but not the nerves.
4 Tablespoons dried and roasted dandelion root
3 cups filtered water
1. Harvest roots in autumn.
2. Clean, slice and dry roots until almost crisp which can take up to 1- 2 weeks.
3. Roast dried roots in oven until dark brown (usually around 45 minutes – 2 hours at 250 -300F.
4. Cool and store in clean and dry glass jar until ready for use.
5. Prepare as a decoction, simmering chopped roots in water for 30- 60 minutes or until volume has reduced to half. Strain decoction. Add warm milk/cream and honey or maple syrup to taste. Enjoy!
Dandelion Green Salad
This is less bitter if mixed with other greens like violet leaves and flowers, spinach, chickweed and arugula.
Harvest fresh clean dandelion flowers and leaves and stems (less bitter in early spring).
Add to other harvested spring greens of choice.
Chop and enjoy with a nice apple cider garlic ginger vinegar dressing or healthy salad dressing of choice.
Dandelion Stir Fried Brown Rice (4-6 Servings)
This is a delicious, quick and easy one dish meal if you have brown rice left over from a previous day. We make brown rice in very large batches with these meals in mind.
2 onions (chopped)
1 cup dandelion blossoms (before they open)
1/2 cup dandelion greens (chopped)
1/2 cup Dandelion and/or Burdock root (cleaned and chopped)
4-6 cups cooked brown rice
4-6 eggs
Fresh green onion or chives (chopped) to sprinkle on top
1 – 2 Tablespoons Reduced sodium tamari or soy sauce
Cayenne powder to taste
Olive oil or sesame oil
1. Harvest dandelion blossoms, greens and Dandelion and/or Burdock root.
2. Saute chopped onion, chopped roots and dandelion greens in oil.
3. Add eggs and cook until done to desired consistency.
4. Stir in cooked rice and dandelion blossoms.
5. Mix in tamari and cayenne (adding more or less to taste).
6. Sprinkle top with thinly sliced green onion.
Enjoy!
Dandelion Flower Tea
Enjoy this tea to help as a mild pain reliever for headaches, menstrual cramps and other achiness.
Harvest a handful of fresh dandelion flowers (two- four Tablespoons of loose petals)
Pour one to two cups of boiling water over flower petals.
Steep 15 minutes.
Strain and sweeten with honey as desired.
Sit and enjoy!
Enjoy!
Whole Plant Dandelion Vinegar
This highly nutritious vinegar will help stimulate the digestion and offer much needed vitamins and minerals if one is feeling depleted. Add a splash to steamed greens, raw greens, or drink it as a tonic mixed with a little honey and water.
Dandelion Greens
Dandelion Root
Dandelion Stems and Flowers
Organic Apple Cider Vinegar
Garlic cloves (optional)
Horseradish root (optional)
Cayenne pepper (optional)
Burdock root (optional)
Turmeric powder (optional)
Ginger root (optional)
1. Harvest and clean dandelion, horseradish, and burdock.
2. Chop all roots, herbs and spices that are being used into small pieces and put in clean glass jar. OR go to number 6.
3. Pour apple cider vinegar to completely cover; filling jar.
4. Cap, label and store away at room temperature for 4-6 weeks.
5. Strain and keep in refridgerator to use as needed.
OR
6. Place all ingredients in liquid vitamixer and blend. Pour into clean jar and place in refridgerator.
7. Splash on steamed greens or fresh green salad.