Spring Cleansing "Roots" Soup

This nourishing soup boosts immunity and is also a wonderful spring tonic. Spring tonics help add vitamins and minerals to your diet and gently cleanse the lymphatic system. They can be taken for a week or so as you acclimate to the warmer weather and need a boost and cleanse from higher fat and starchy winter diets. This "root soup" is good for strengthening the lungs, purifying the blood and cleansing to the liver and gallbladder. It is also useful for treating colds, sinus infections, arthritis and gout.

Here's a quick lowdown on how these roots cleanse and tone the vital organ systems;

Dandelion root- Liver tonic. Promotes bile flow.

Burdock root-Cleanses the digestive system as well as the lymphatic system. It is immune boosting to boot!

Astragalus- Increases the production of white blood cells and strengthens the immune system. Is a great energy tonic.

Ginger- Ginger is a wonderful circulatory and digestive stimulant.

Garlic & Onions- Are good immune boosters.

You can find fresh burdock, dandelion, astragalus, sea veggies and the shitake mushrooms at your local co-op or health food store. Dried can be substituted for fresh but fresh is optimal. You can reconstitute dried roots by soaking them in water for a bit. Slice thinly.

1 ounce dried astragalus root
4 ounces fresh dandelion root
4 ounces fresh burdock root
1 tablespoon grated fresh ginger root
1 tablespoon dried kelp, dulse, or other sea vegetable
2 tablespoons olive oil
1 cup chopped onion
7 medium-size fresh shiitake mushrooms
3 cloves garlic, minced
herbs and seasonings to taste
1/2 cup miso paste

Bring 3 quarts of water to a boil and reduce heat. Add astragalus, dandelion, burdock, ginger, and sea vegetable; cover and simmer for 45 minutes to an hour. Strain, return broth to pot, and keep over medium heat. In a saute pan, heat olive oil over medium heat; add onion and mushrooms, and saute until tender. Add garlic; saute for a few more minutes. Add entire mixture to broth. Turn off heat, and stir in miso paste. Season to taste.

This makes 3 qts of soup.


(This post was originally posted on April 4th, 2009. Reposting to kick off my spring tonic week!)

Dandelion Burgers!?!

I am a little obsessed with dandelion recipes at the moment as our yard is full of them!!!

Check out this recipe out for dandelion burgers! Looks pretty interesting, eh? I have not tried this yet but I thought it was blog worthy!

More interesting dandelion recipes and a more in depth overview to come!

Cream of Dandelion Soup

Cream of Dandelion Soup

4 cups chopped dandelion leaves

2 cups dandelion flower petals

2 cups dandelion buds

1 Tbsp butter or olive oil

1 cup chopped wild leeks (or onions)

6 cloves garlic, minced

4 cups water

2 cups half-n-half or heavy cream

2 tsp salt

1. Gently boil dandelion leaves in 6 cups water. Pour off bitter water. Boil gently a second time, pour off bitter water.

2. In a heavy-bottom soup pot, sauté wild leeks and garlic in butter or olive oil until tender.

3. Add 4 cups water.

4. Add dandelion leaves, flower petals, buds, and salt.

5. Simmer gently 45 minutes or so.

6. Add cream and simmer a few minutes more.

Garnish with flower petals.

seaweed bars

I have a long "to do" list going of herbal projects going and such for this spring and summer. I am going to post that one day soon for the fun of it and to keep track of things. :)

This recipe is on the top of my list!! Even though I don't really like sea veggies all that much I am really wanting to try this one for my kiddos for a healthy snack!