Today whilst walking the dogs, I noticed the abundance of dandelions in the fields. I would not have usually noticed this if it weren’t for listening to the podcast I blogged about yesterday. Dandelion leaves are packed with Vitamin A and are high in fibre, both insoluble (which is needed as a prebiotic to feed the good gut bacteria) and soluble (needed for a healthy colon and digestive system). They also contain Vitamins C and B6, thiamin, riboflavin, calcium, iron, potassium, folate, magnesium, phosphorus, and copper and manganese. If that is not enough they are also proven to lower blood sugar and they are free as they grow everywhere!!

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So I foraged some dandelions (named from the french for ‘lion teeth’ due to the shape of their leaves) and in the process enjoyed some primal movement of squatting – bonus!

I wanted to use some raw – to make the most of the prebiotic nature – so I added them to some cabbage and onion to make a sauerkraut. The rest I cooked in a nutrient dense one pot which included the following (added into the dish in the order they appear here):

  • Grass fed butter
  • One whole onion chopped
  • Organic lamb mince 500gm (20% fat)
  • Pastured lamb’s kidneys (two finely chopped to hide it in the mince!)
  • Himalayan salt and black pepper
  • Seagreens (1-2 tsp of dried sea vegetables)
  • Organic carrot (one large carrot thinly sliced)
  • One stick of organic celery sliced
  • One organic red bell pepper chopped
  • Garlic (four cloves pressed, added halfway through cooking)
  • Organic carrot top greens (finely cut with scissors)
  • Dandelion leaves finely chopped
  • One large organic leek (sliced and added near the end to preserve some of the prebiotic fibre)

The result was amazing – I wish the picture could do it justice! I only added a side of fermented vegetables but you could serve with cauliflower rice/mash or courgette ‘spaghetti’.  I think the fact I know it is a nutrient powerhouse makes it more delicious and the fact I foraged some of the ingredients! Hiding the kidneys worked a treat, I do struggle with offal unless it is pâté which I love!

I hope this gives you some inspiration of how simple and tasty nutrient dense cooking can be.

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