Dandelion

Published: Wed, 10/10/12


Herbal Legacy
 
Sponsored by The School of Natural Healing & Christopher Publications

October 10, 2012
 
Dandelion -Yvonne L. Salcido MH

Dandelion or Taraxacum officinale by its botanical name is an amazing plant. Although today it is seen as a noxious weed, most herbalists know it as a spring tonic and much more. This plant has so many benefits that it is considered one of the top four foods to have in your diet and should be incorporated into the diet year round if possible. Those of you that live in a temperate climate should take advantage of the wonderful health benefits of this plant!  
           
  • Dandelion is one of my favorite plants and it tastes great. Use it in salads, on a sandwich for an extra bite or throw a handful in some fresh vegetable juice.  A wonderful beverage with dandelion is the Aroma Express by Dr. Christopher. The combination of herbs in this formula is extremely nutritive, relaxing, and soothing. It is a great beverage for cold winter nights that will boost your immune system too!
  • When picking your own dandelions make sure they have not been sprayed or buy organic at the health food store!
     
     
     
     
     
     


    Yvonne Lunt Salcido is a Student Advisor for and a Master Herbalist Graduate of the School of Natural Healing. She is a current student at Utah Valley University majoring in Health and Wellness Education.


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    Preparing and Using Natures Medicine

    This class will be held at The School of Natural Healing in Springville Ut.
    October 23rd @ 6:30 p.m.
    The Cost is $15.00 per person.
    If you are interested in attending please call the school at 1-800-372-8255 to register.



    COME AND JOIN US!
    The School of Natural Healing will be in Mesa Arizona on October 26th and 27th for the
    Self Reliance Expo
     held at the Mesa Convention Center.
    (For more information please follow the link above.)


    Dandelion Delight

    1 bunch of dandelions
    1 head romaine lettuce
    1/2 red onion
    1 c. fresh or thawed frozen peas
    1 stalk celery
    1 red, yellow or orange bell pepper
    1/3 c. pumpkin seeds

    Dressing

    1/2 c. olive oil
    Juice of 1 lime
    2 cloves garlic
    1/2 t. real salt or Celtic salt
    1 t. pepper
    1/2 t. mustard powder
    1/8 t. cayenne

    Wash and coarsely chop all vegetables and place them in a large bowl. Add the pumpkin seeds and dressing to taste. Toss and serve.


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