So, the other day, while crying over the dead and rather gray looking produce that Chicago winters bring, I headed to the greens section at Whole Paycheck to get kale. It was horrid looking. Next to it, was a few bunches of dandelion greens, which looked perky and happy.
And then it hit me. Yes. Dandelions! We will make dandelion smoothies. Our livers will rejoice! I hear by declare:
My great-grandfather from Sicily (who came to this country at age 12), would often be found roadside foraging for dandelion greens to add to his minestra, or to simply to sautee with a little olive oil and garlic. Then, I remember reading about dandelions and liver detox, and quickly tossed it into my cart.
Americans typically think of dandelion as a noxious weed, but in Europe, Italy especially, they are a prized green.
I can’t wait to trade the cart for a farmer’s market bag. Winter produce in Chicago is mealy, gray, and nasty. We’ve been surviving on frozen fruit and greens. I’m over it! I’m sure you all are feeling the same way.
I need a lot of raw greens in my diet, because of my MTHFR issue- (a genetic condition that means I don’t metabolize folate and other b vitamins), so I’m glad to add this little smoothie to our weekly menu. Raw greens are one of the only true sources of quality real food folate.
My boys only eat greens in smoothies or pestos. Go figure. Rather than battle with them at meals, I just make sure they drink these smoothies several times a week. I’m never one to say no to any pesto sauce either.
Now, onto the recipe!
- 1.5 cup of whole milk (grass-fed cows) OR full fat coconut milk (if you are CF/vegan)
- 2 cups dandelion greens
- 2 medium-sized frozen bananas (I let mine get spotted)
- ½ cup frozen blueberries
- Toss all ingredients into a high powered blender.
- I use setting three on my Vitamix for about one minute.
- Yes, it’s worth the sticker shock price.
- We’ve used it every day for nearly 3 years.
To your health,