Category Archives: Anti-Aging

Dandelion Tonic

Spring is here and my yard is full of the amazing dandelion. Dandelion is not a weed as its  health benefits are vast, they include relief from liver disorders, diabetes, urinary disorders, acne, jaundice, cancer, and anemia. It also helps in maintaining bone health, skin care, and weight loss.

It might be a weed to some people but its truly one of natures most beneficial plants!

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Dandelion, which literally translates into “lion’s tooth” in French, is rich in vitamin A, vitamin C, iron, calcium, and detoxifiers, which explains its common inclusion in medicines.

DANDELION LATTE

2 tbsp Dandy Blend
1 cup hot water
1/2 cup almond milk
1 tsp ghee
1/4 tsp ground cinnamon
pinch ground cardamom

Combine the Dandy Blend and piping hot water into your blender pitcher. Add the remaining ingredients. Blend for 30 seconds on high until well combined and frothy. Pour into a mug and enjoy hot!

Makes one serving

Dandelion Tea

This is a super spring tonic! Its simple and my toddler loves it!

8 dandelion tops

8 ounces of water

1 teaspoon of honey

Boil blessed water and pour over freshly picked dandelions, add a teaspoon of honey and enjoy!

Much Love and Many Blessings!

Michelle

A Time To Rest & Pause

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Green Immunity Soup

This soup is nourishing and detoxifying, and when eaten regularly can help replenish nutrient deficiencies, boost immunity and restore vitality. Its delicious and you can use different greens to vary the nutrients and the taste!

1 Tablespoon Ghee or Olive Oil

2 Cups Blessed water or Tea (Astragalus, Pau d’Arco, Echinacea, Nettle, Chamomile)

1 teaspoon Masala

1 teaspoon Pink Salt

1/4 teaspoon Ground Turmeric

1/8 teaspoon Fenugreek Seeds

1 Cup Crumbled Fresh Soft Cheese (dairy or non-dairy) ~or~ you could use 1/2 cup soaked Cashews or 1/2 cup cooked lentils instead

1 Pound Leafy Greens such as Chard, Beet Greens, Collards, Spinach, Arugula, Kale &/or Sprouts.

1/2 Cup Fresh Parsley or Cilantro

Garnish with Fresh Lime Juice

In a medium saucepan add oil and spices, simmer and add 2 cups blessed water or tea and cheese. Bring to a simmer over medium low heat and cook for 10-15 minutes. While cheese is cooking, prepare your greens: wash, stem and tear them so they blend well ~ this should yield about 8 packed cups or so. Gradually add the greens and parsley, turning them over until they wilt but still remain their vibrant color (about 3-5 minutes). Turn off heat and leave soup uncovered to cool down a bit before transferring to blender. Blend until smooth and creamy. Reheat to desired warmth.

Garnish with lime and serve hot.

*Adapted from the book What To Eat For How You Feel by Divya Alter

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Enjoy! Many Blessings!

Love,

Michelle

Thought of the moment:

Of all that is wonderful in the human being, our most glorious asset is the capacity to change ourselves. ~Eknath Easwaran