Sunday, October 30, 2011

Dandelion Rolls

Dandelion is a fortifying herb. It cleanses the blood and gives vitality to the system. Dandelion is a powerful diuretic and is one of the best natural sources of potassium. It thus makes an ideally balanced diuretic even in the cases of water retention due to heart problems. Dandelion helps reduce inflation and congestion of the liver and gallbladder. Emotionally it helps to dissipate muscular tension due to circular thoughts.  



1 cup finely chopped dandelion greens (if you don`t have dandelion greens, you can substitute spinach, chard, beet greens or any other dark leafy greens of your choice)
2 tbsp tahini
1 tbsp fresh lemon juice
1 tbsp Braggs Liquid Aminos or 1/2 tsp salt
1/2 inch ginger, minced
2 tbsp chopped raw nuts or seeds of your choice (sunflower or pumpkin seeds are good choices for Kapha)
2 sheets rice paper (Thai or Vietnamese style)

Pour boiling water into a large, shallow dinner plate. Place rice paper, one sheet at a time, until fully submerged. Allow to soften (a few minutes).

Blend tahini, lemon juice, Braggs or salt, and ginger until creamy smooth. Stir in dandelion greens and nuts/seeds until well mixed.

Take a softened rice sheet, let drip dry a little, then place on a surface. Spoon half of the dandelion mixture onto the center of the sheet in a long log shape. Fold the short sides over the ends of the log, then fold one half-circle over the log, then start rolling towards the remaining half-circle. Repeat with the second sheet and remaining dandelion mixture.
Makes 2 rolls.

Recipe taken from

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