Loading...

vendredi 19 août 2016

PISSENLIT.. CONSOMMER SANS MODERATION...AVEC UNE RECETTE

 

 

Source et suite

CREDIT PHOTO

 

INCONTOURNABLE GRATUIT ET MIAM MIAM..

 

 

Natural Medicine

From a naturopathic perspective, dandelion tinctures and teas can be used to help the liver and gall bladder, and the root can be tinctured and used as a diuretic, especially good for women with excessive water weight caused during the normal course of menses.
NUTRITION INFORMATION   Taken from USDA SR-21   
Source
Here are just a few segments of the breakdown (nutritionally) from dandelion.
Dandelion, 1 cup, chopped (55g)
  • Protein 1.5 g                                    
  • Vitamin A   5588 IU  (112%RDA)                           
  • Vitamin C  19.3 mg (32%RDA)
  • Vitamin E  1.9 mg (9%RDA)                      
  • Vitamin K  428 mcg  (535%RDA)
Other ingredients include Iron, Calcium, Magnesium, Phosphorus, Potassium, Sodium, and Zinc.  All from the dandelion!  When you’re tincturing, you should try to harvest the roots in October/November.  This period of time is when the concentration of its natural constituents is at its height.  Dandelion is an excellent diuretic and is good to take when sweating and flushing the system are needed, such as during the time of fever or cold.  Just remember to replace the fluid taken out of your system by the dandelion.

Edibles

The herb can also be dried and preserved, reconstituted in soups, stews, or salads with minimal losses of its vitamins and nutrients.  Concentration and focus should be placed on gathering it, as it provides vitamin C and A in large quantities, and these vitamins will be scarce in times of collapse or shortage.
After rinsing the dandelion off in cold water, you can chop them up and eat them in your salads.  There is also another way that I personally prefer to eat them.  Parboil them lightly, just to take out the crisp without making them go completely limp or wilted.  Then drain them off in a colander.  Next, throw them in a frying pan with about ¼ cup of olive oil, and sauté, adding fresh chopped cloves of garlic.  It comes out with the taste and consistency of spinach.  Throw a little bit of butter and salt on it, and it is delicious.