I recently came across some interesting research revealing how dandelion, that plant with golden yellow flowers, many try to get rid of in their lawns, is a potent cancer fighting medicine.
Dandelions have long held a top spot in Traditional Chinese Medicine (TCM) as a remedy for digestive upset, inflammation, and kidney disease, being boiled nicely into a healing tea. More recently, dandelion root has been a focus of study for its ability to improve liver and gallbladder function, as well as stimulate appetite. Researchers at the University of Windsor in Canada proved that a potent form of dandelion root extract killed leukemia, melanoma, and pancreatic cancer cells in lab mice. Human clinical trials are now taking place to evaluate how the dandelion root extract might help in treating blood-related cancers, including lymphoma and leukemia.
However, we can avoid needing an extract to heal cancer by preventing it in the first place. Regularly using the leaves in smoothies and by digging up the roots and turning them into a warming drink will boost our immune systems, making us more resiliant to illness. To make the coffee dig up the roots of big plants in late autumn and winter, when the energy of the plant has gone from the leaves to the roots, clean them, cut them up into small pieces and then lightly roast them in a 100 degree Celsius oven for an hour or until they are totally dry and hard and you can smell their nice aroma. Any moisture left and they will go mouldy. Make a nice coffee substitute by taking 1T of the roots and grinding it in a coffee grinder (if you don’t have one just boil the pieces of root), boil it in 1.5 cups of water for 5 minutes. Strain the liquid and enjoy the flavour. Add honey and milk if you prefer.
Peaches and Weeds Smoothie
Instead of peaches and cream, this is a recipe without dairy food that results in a rich, creamy texture full of the nutrition found in wild edible weeds, in season fruit and spices. The fat in the avocado helps with the assimilation of the vitamins in the greens and the little pinch of salt brings out the cardamom flavour. Chilian guavas are ripe now and tasty. In the photo they are the little red colored berries.
12 creeping mallow leaves
6 dandelion leaves
4 plantain leaves
1 leaf of spinach or a sugar beet or beetroot leaf
1 large sprig of sweet basil
handful of chickweed
3 red clover flowers
1/2 tsp turmeric
6 cardamom freshly ground with 1 T pumpkin seeds
pinch sea salt
2 T chilean guavas
2 tsp lemon juice
3 cups water
Place the greens in the blender jug and add the water, fruit, spices, salt and avocado.
Blend the mixture for 60 seconds or until it is nicely smooth. Have a taste test and if it
is not sweet enough for you add a teaspoon of honey. You’ll get 4 cups of creamy delicious smoothie. Cheers!