Happy Easter and Happy Spring. I am in love with dandelion greens this time of year.
The winter can often dry out our body and put on some extra weight. If we eat what the spring harvest brings us, we will be rehydrating our body and flush the system of toxins and weight.
Dandelion, a bitter spring vegetable, will scrape the mucus off the intestines and clean the blood while helping the liver do its spring cleaning job. The chlorophyll acts as a fertilizer for good bacterial growth in the intestines to prevent the proliferation of yeast, parasites and bad bacteria.
Dandelion greens have been used for centuries by many different cultures to support healthy liver functioning as well as natural detoxification. The liver produces bile, which helps enzymes in the body break fats down into fatty acids, as well as to detoxify and filter the blood. This amazing organ can synthesize and metabolize fats and cholesterol break down and store amino acids, store glucose and regulate internal functions.
The goal of spring is to clean the excess fat and protein after a long, low-metabolic winter. When you do a spring cleanse you re-stimulate the body to burn fat as fuel throughout the spring and summer. This re-stimulation naturally detoxifies the proteins and extra carbs stored in the fat cells. You will automatically lose weight. This is what we will be doing in the Nourishing Foods Spring Cleanse. I would love to see you on the cleanse.
In the meantime, I am making this dandelion dish today as part of our Easter dinner serving it along with some Herb and Dijon Marinated Organic Leg of Lamb and other yummy dishes!
Pan Grilled Portobello Mushroom Steaks with Dandelion Greens
- Total Time: 30 minutes
- Yield: 2 servings 1x
Ingredients
Pan Grilled Portobello Mushrooms
- 2 tablespoons olive oil
- 2 large portobello mushrooms, stems removed
- ½ cup onion diced
- 2 cloves garlic, minced
- 1/2 cup vegetable or chicken stock or water
- 3 tablespoon balsamic vinegar
- 1/2 teaspoon dried thyme
- ½ teaspoon dried basil
Dandelion Greens
- 1 bunch dandelion greens, tough stems removed
- 2 tablespoons extra-virgin olive oil
- 2–4 large garlic cloves, chopped
- Pinch of red pepper flakes
- Celtic sea salt to taste
- 1 tablespoon umiboshi vinegar* or 1 teaspoon lemon juice
Instructions
Pan Grilled Portobello Mushrooms
- Heat 2 tablespoon of oil in a large sauté pan. Add onion and garlic and cook for 2 minutes over medium-low heat.
- Add whole mushrooms being careful not to break them. It is OK if the overlap a little, they will shrink while cooking. Season with salt and pepper.
- Add stock, balsamic vinegar and herbs.
- Simmer on medium for 5 minutes.
- Flip the mushrooms over and cook on medium uncovered, 5 minutes more, until mushrooms are tender and lightly brown.
While the mushrooms are cooking prepare the dandelion greens.
- Prepare a bowl of ice water.
- In a medium pot of boiling water, cook the dandelion greens until they are tender, 5-10 minutes. Drain and transfer the greens to the ice bath to cool. Drain, squeezing out as much water as possible.
- Coarsely chop the greens.
- Heat olive oil in a sauté pan on medium low.
- Add garlic and red pepper flakes sauté 30 seconds until slightly softened.
- Add dandelions and sea salt. Sauté until coated with oil and heated through, about 2 minutes.
- Taste to adjust salt.
To Serve
- Separate the dandelion greens onto 2 plates.
- Remove each mushroom from the pan onto a cutting board. Slice the cooked mushrooms keeping them together in their original shape.
- Using a spatula place one sliced mushroom steak on top of each plate of the dandelion greens.
- Sprinkle with salt and umiboshi plum vinegar or lemon juice.
- Serve immediately while still warm.
Notes
Umiboshi plum vinegar’s powerful acidity has an alkalinizing effect on the body, stimulating digestion, and promoting the elimination of toxins. It also tastes great.
- Prep Time: 15
- Cook Time: 15
- Category: Paleo, Vegan, Gluten Free, Vegan
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