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Dandelion & Pear Salad
"The essence of Spring is akin to liver and gallbladder health in chinese medicine. Supporting your liv-GB during this season can help you attune to feelings of expansion, expression, flexibility, along with forgiveness, benevolence, and renewal. Harmony of these organs will manifest in healthy creativity, vision, and change. Dandelion is a perfect liver-gallbladder food since its cooling and bitter-salty-sweet properties enter the liver-GB and spleen meridians. These organs have a special relationship with each other -- one can affect the other, so supporting both with one food is dually therapeutic! Dandelion leaf tonifies the blood and regulates heat, wind, and damp-heat. It's a source of non-heme iron, magnesium, calcium, potassium, B vitamins, vitamin C, A, E, + K. "
-- @hayley_stobbs


2 tsp. Extra virgin olive oil
1 cup leek, fine sliced
6 cups dandelion leaves, packed
< 2 ripe pears, fine sliced
1/3 cup walnuts or seeds, optional
1/3 cup raisins or currants, optional

1/4 cup fresh squeezed lemon juice
1/4 cup tahini, cashew, or coconut butter
1/4 cup apple cider vinegar
1 tbsp. Water
1 - 2 tbsp. Maple syrup
2 tbsp. Fresh grated ginger
2 tbsp. Poppyseed
Pinch of sea salt + pepper, optional

Saute leek for 5 - 10 min. Over med-low heat.

Shred the dandelion leaves through the mandolin attachment of your food processor (or finely chop).

Whisk or blend dressing ingredients (will have to melt coco butter in jar of using).

Toss all salad ingredients together with tongs.