Living Dande

Living Dande

by Deborah Richmond

Paperback

$20.03
View All Available Formats & Editions
Choose Expedited Shipping at checkout for guaranteed delivery by Tuesday, November 19

Overview

Plain and simple, to the pint, helpful for meal planning, with lots of healthful suggestions. There are so many obvious reasons dandelions are so prevalent, available for our use in nature. They are not here just to tick us off, they're there for a reason. If the universe provides for the birds why would it not for us!
I have compiled over 200 tasty recipes you can use in everyday life. Dandelions help increase metabolism, boost your immune system, offer body detoxification for overall health improvement. Dandelions are still free. You should go green, everybody else is. Environmentally this makes good sense. Grocery bills would be cheaper. You could clear your garden and yard, without chemicals and actually use them for something good. Don't forget they reseed. Fresh local, picked and cleaned, put in the crisper of your fridge. Ready to use in your favorite recipes, or mix in with your modern greens.In these recipes you will find a variety of vegetarian and meat alternative protein, and ways to use the whole plant.
Dandelions suppress cravings, level blood sugar, ease starvation, increase libido, reverse again by increasing nutrients.
Dandelions assist with elimination, detoxification and its a natural diuretic.
The stem of the dandelion is like celery, stringy, and it balls up like a pot scratcher and when it passes through the small intestine, it works to clean it.
Dandelions aid in prevention and elimination of many ailments and diseases.
health and wellness is a global issue. My grandfather used to say if you haven't got your health you don't have anything.

Product Details

ISBN-13: 9781425127541
Publisher: Trafford Publishing
Publication date: 05/04/2012
Pages: 260
Product dimensions: 5.50(w) x 8.50(h) x 0.59(d)

Read an Excerpt

Living Dande

A GREEN COOKBOOK


By Debbie Richmond

Trafford Publishing

Copyright © 2012 Deborah Richmond
All rights reserved.
ISBN: 978-1-4251-2754-1



CHAPTER 1

Appetizers made with Dandegreens


Individual Dandelion Quiches

Pastry for 2 pie crusts
2 tbsp. olive oil
10 oz. of dandelion greens, chopped
¼ lb. cheese of choice, shredded
1 cup half-and-half cream
3 eggs
1 tsp. sea salt
1/8 tsp. pepper


Grease and flour 36 muffin pan cups, then prepare pastry. On lightly floured surface, roll dough about % inch thick. Using cookie cutter, cut dough into 36 circles. Line muffin pan cups with pastry circles. Brush pastry lightly with olive oil. Chill 30 minutes. Drain dandelion greens on paper towel. Into each cup, spoon about 1 tsp. dandelion and top with some cheese. Wisk together in a small bowl half-and-half cream, eggs, sea salt and pepper, spoon about 1 tbsp. egg mixture into each cup. Bake 25 minutes or until knife inserted in center comes out clean. Remove from pan and serve. Enjoy with sliced tomatoes on the side.


Green is good. Rediscover the Dandelion wisdom.


Salmon Dip

1 cup herbed or plain cream cheese
1 cup of dandelion greens, washed and chopped
1 lb. salmon cooked and cooled
1 tsp. lemon juice
1 tsp. soy sauce
3 tbsp. minced onion
½ tsp. dill dried
½ tsp. Cayenne pepper to taste
Sea salt and pepper to taste

Puree all of the ingredients in blender until smooth

Place in serving dish.

Cover and chill for 2 hrs.

Enjoy this dip with sliced vegetables, rice crisps or crackers.


Dandelions are more than just a meal; it's a reminder of a way of life, not seen in this country in generations. It recalls a time when Mother Nature dictated what you were going to do for the day. How you would dress and what you were going to eat etc.


Dandelion & Feta in Phyllo with Mushrooms

1 cup chopped dandelion greens, per person
½ cup chopped mushrooms, per person
¼ cup crumbled feta cheese per person
2 sheets phyllo pastry per person
2 tbsp. olive oil
Sea salt and pepper to taste

Mix dandelion greens, feta cheese, mushrooms, sea salt and pepper well in small bowl. Set aside.

Lay the 2 sheets of phyllo on top of each other and brush with olive oil. Spread dandelion mixture on the phyllo pastry, and roll like a log.

Brush with olive oil, slice in ¼ to ½ inch, lay on a cookie sheet, and bake at 350°F for 20 minutes, until pastry is golden brown.

Enjoy these tasty pastries alone, as an appetizer, or on the side at lunch or dinner.


Dandelion Information Lost to the Public. -It's known for its cleaning job on our insides. -Teachers should share dandelion wisdom with students


Dandelion Ranch Dip

¾ cup sour cream or low fat yogurt
½ cup ranch dressing
7-8 cups cut dandelions
½ cup finally shredded carrots
½ cup finally chopped yellow pepper

Mix sour cream and dressing in medium bowl until well blended.

Add remaining ingredients; mix well. Cover.

Refrigerate at least 1 hour before serving.

Serve with your favorite vegetables. Enjoy.


Change your life style to "Dandelions", and help your whole body feel better.


Dandelion Oysters Rockefeller

36 large oysters in shell
2 to 3 cups chopped dandelion greens
2 tbsp. olive oil
1 tbsp. minced onion
3 tbsp. minced fresh parsley
½ tsp. sea salt
1 tbsp. Worcestershire sauce
¼ tsp. cayenne pepper, or to your taste preference
1 cup light cream
Parmesan cheese (optional)

Carefully remove oysters from shells. Set aside. Select 36 shell halves; those that will sit level are best. Rinse well. Place open side up, in two 12x7x2 inch oven proof casseroles. Microwave covered, on HI, (max power) 8 to 9 minutes. Drain well. Place oysters between paper towels and squeeze dry. Mix dandelion, olive oil, onion, parsley, sea salt, Worcestershire, cayenne pepper, and cream. Spoon shell half full of the dandelion mixture and place an oyster in the middle and sprinkle generously with Parmesan cheese. Cover each baking dish with foil. Place both dishes on middle rack of oven. Cook on 370°F 15 to 20 minutes, or until oysters are plump and edges curled. Let stand 5 minutes before serving. Garnish with lemon wedges. Enjoy.


I see the Old Ways and the New Ways in Balance.


Dandelion Dip

8 oz. light cream cheese, softened
½ cup low fat yogurt
2 tsp. lemon juice
½ tsp. sea salt
½ tsp. Worcestershire sauce
1/8 tsp. garlic powder
½ cup chopped green onion
3 cups chopped dandelion greens

Mash first 7 ingredients together with fork in bowl.

Add dandelion. Stir. Turn into slow cooker. Cover.

Cook on low for 1 and 1\2 hours, stirring every 30 minutes, until warm.

Serve with favorite vegetables and/or pumpernickel bread pieces.


The importance of internal cleansing is for optimal wellness.


Baked Dandelion Dip Loaf

2 (8 oz. each) cream cheese, softened
1 cup low fat yogurt
3 cups dandelion greens, dried
1 cup shredded cheddar cheese
8 oz. can water chestnuts, drained and chopped
5 slices pershuto bacon or ham
1 green onion, chopped
2 tsp. dill weed
1 garlic clove, minced
½ tsp. sea salt
1/8 tsp. pepper
1 unsliced round loaf sourdough or pumpernickel bread
Raw vegetables

In mixing bowl, beat cream cheese and low fat yogurt. Stir in next nine ingredients. Cut top of bread; set aside. Hollow out bottom leaving a ½ inch shell. Cube removed bread and set aside. Fill shell with dandelion dip; replace top, wrap in tin foil and put on baking sheet Bake in 375°F oven for 1 ¼ hours or until dip is heated through. Open tin foil. Serve warm with bread and vegetables.


I'm mixing a personal experience with something creative. It's like eating dandelions a whole new way.


Pumpernickel Bread Dip

5-6 cups dandelion leaves
Wash and scissor cut to smaller pieces
Microwave until limp (seconds)
Squeeze out all the moisture,
1 cup low fat yogurt
1 cup of sour cream
2 green onions chopped
2 drops of Worcestershire sauce
1 pkg. of dry vegetable soup mix
1 tsp. of lemon juice
Water chestnuts optional

Mix all ingredients together. Cut the top of the pumpernickel bread in a circular fashion. Lift the interior of the bread out to replace with your dip. Take the bread that you just cut and break into bite size pieces for dipping. Enjoy!


You should be accountable for everything you eat. Kind of like when you use a credit card.


Dandelion Pâté

8 cups chopped dandelion greens
¼ cup olive oil
1 cup thinly sliced green onions
2 large carrots, coarsely shredded
1 cup half-and-half cream
1 ¾ tsp. sea salt
1 tsp. basil
1/8 tsp. cayenne pepper or to personal taste
4 eggs

Place dandelion in colander in sink; using back of wooden spoon, press dandelion to remove moisture. With knife or scissors, finely chop dandelion.

Grease loaf pan and line bottom with foil. In saucepan over medium heat, in hot olive oil, cook green onions and carrots until tender, about 5 minutes, stirring frequently. Stir in dandelion greens, half-and-half cream, sea salt, cayenne and basil; heat to boiling. Remove saucepan from heat; stir in eggs.

Spoon mixture into loaf pan, cover with foil.

Place loaf pan into baking pan. Fill baking pan with hot water to come 1 in sides of loaf pan

Bake at 375°F for 1 ¼ hrs or until inserted knife comes out clean.

Spread on mashed potato, meat, bread, crackers or vegetables.


Remember when your mother said, "Eat your Greens".


Dandelion Pie

¼ cup olive oil
½ cup finely chopped onions
¼ cup finely chopped scallions
8 cups fresh dandelion, washed, drained and finely chopped
¼ cup finely cut fresh dill leaves
¼ cup finely chopped parsley
½ tsp. sea salt
Freshly ground black pepper 1/3 cup milk
½ lb. feta cheese, crumbled
4 eggs, lightly beaten
½ lb. butter melted or 8 oz. olive oil
16 sheets phyllo pastry

Heat olive oil in a heavy skillet. Add onions and scallions and cook, stirring frequently, until soft but not brown. Stir in dandelion, cover tightly and cook for 4 minutes. Add dill, parsley, sea salt and a few grindings of pepper while stirring and shaking pan. Cook uncovered for about 10 minutes – until most of the liquid has evaporated and dandelion sticks lightly to the pan.

Transfer to a bowl, add milk and cool to room temperature. Add cheese and slowly beat in the eggs. Taste for seasoning.

With a pastry brush, coat the bottom and sides of a 7" x 12" dish with olive oil. Line the dish with a sheet of phyllo, pressing the edges into the corners of the dish. Brush the surface of the pastry with 2 to 3 tsp. of olive oil. Continue until there are 8 layers of phyllo into the pan.

Spread the dandelion mixture on top of the phyllo. Place another layer of phyllo on top, coat with olive oil, and repeat, as before, until there are 8 layers. With scissors, trim the excess phyllo from around the edges of the dish. Brush top with remaining olive oil. Bake pie at 300°F for about 1 hour, or until pastry is golden brown. Cut into squares and serve hot or at room temperature.


You might have your next goldmine in your yard.


Dandelion Squares

2-3 eggs
6 tbsp. whole wheat or spelt flour
3 ½ to 4 cups fresh dandelion
1 lb. cottage cheese
½ lb. grated Cheddar cheese
½ tsp. sea salt
3 tbsp. wheat germ or dark sesame seeds

Beat eggs and flour into a large bowl. Cut dandelion with scissors and add. Mix cottage cheese, Cheddar cheese and sea salt. Combine well. Pour into well-greased 9" x 13" baking pan and sprinkle with wheat germ or dark sesame seeds. Bake uncovered, at 350°F for approximately 45 minutes. Cut into squares for serving. Serves 6 to 8 Enjoy as an appetizer or with a meal.


Just imagine the build up of toxicity of sludge and decay, our human compost happening from out past diet. The eating of dandelion scares people, change is not easy, nor always comfortable. Awareness is the first step in addressing the problem.


Mini Dandelion Cups

3 ½ to 4 cups chopped dandelion, cooked, well drained
½ cup mozzarella cheese
1/3 cup cream cheese
1 tbsp. parmesan cheese
1 tbsp. finely chopped onion
¼ tsp. garlic powder
24 thin slices deli style turkey breast

Preheat oven to 350°F. Mix all ingredients except turkey until well blended.

Flatten turkey slices; place 1 slice in each of 24 miniature muffin pan cup. Fill each with 1 ½ tsp. of dandelion mixture

Bake 15 min or until heated through.

Serve warm.

Enjoy, I bet you can't eat just one.


May your life be like a wildflower; growing freely in the beauty and joy of each new day. -Native American Proverb


Dandelion Stuffed Mushrooms

3 ½ to 4 cup scissor cut dandelion
24 medium to large mushrooms, cleaned and stemmed, reserving
stems
Olive oil
½ cup grated parmesan cheese
2/3 cup crumbled feta cheese
½ cup finely chopped fresh parsley

Steam dandelion for 2 to 3 minutes, chop finely, and then drain well in sieve, pressing out moisture with wooden spoon. Finely chop mushroom stems and sauté in small amount of olive oil. Combine all ingredients, except mushroom caps, in bowl and mix well.

Brush outsides of mushroom caps with olive oil, and then fill with dandelion mixture, mounding it in the center. Place on baking sheet and bake at 375°F for 20 minutes or until mushrooms are soft. Serve warm. Makes 24


Feeling sluggish? Try all natural Dandelions to recharge your life and health.


Dandelion layered in Phyllo Sheets

3 tbsp. butter or olive oil
10 green onions or 1 large onion, chopped
4 cloves garlic, shopped
3 ½ to 4 cups dandelion, washed and chopped
2 tbsp. dried dill
2 tbsp. chopped fresh parsley
½ c grated feta cheese
4 large eggs
Sea salt and pepper
¾ cup olive oil
1 pkg. phyllo dough

Melt 3 tbsp. butter or olive oil in skillet; sauté onions and garlic until soft but not brown. Mix dandelion, dill and parsley. Cook over medium heat 5 minutes. Remove from heat and drain off any liquid in pan. Stir in cheese, eggs, sea salt and pepper. Brush a shallow pan with some of the olive oil. Remove 1 phyllo sheet from under tea towel. Lay it on a pan and brush with olive oil. Repeat, stacking the phyllo sheets until half of them have been used. Spread filling evenly over surface of stacked phyllo sheets.

Preheat oven to 375°F. You are now ready to make the top crust. Stack phyllo sheets on top of filling, one by one, brushing each side with olive oil. Sprinkle with a few drops of water to prevent pastry from curling.

Bake about 45 minutes until top is golden brown. Cut into squares.

Makes 6 servings


"Where History meets Nature."


Party with Dandelion Rolls

½ cup chive and onion cream cheese
¼ cup feta crumbled cheese, sprinkled with oregano
4 flour tortillas
1 cup of cut up dandelion leaves
180g smoked salmon, thinly sliced

Mix cream cheese and feta cheese until well blended.

Spread evenly onto tortillas; top evenly with Salmon and dandelion.

Roll tortillas tightly; wrap individually in plastic wrap.

Refrigerate at least 2 hrs, or overnight.

Remove plastic wrap just before serving. Cut each roll crosswise into 12 pieces.

Arrange on serving plate.


Kids these days think the grocery store is the only place food comes from.


Dandelion Broccoli Bites

1 pkg. of stove top stuffing
½ cup of parmesan cheese
½ cup of milk
2 eggs
2 tbsp. of olive oil
1 pkg. of fresh frozen broccoli
1 cup of fine chopped dandelions
Dash of nutmeg

Mix and shape into balls and place on cookie sheet.

Bake at 350°F for 15-20 min


ABC's of Dandelion

Aids - Babies

Children - Dandelion

Elderly - Fit People

Grown up's - History

Immunity - Joy

Kingdom - Love

Me - Naturally

O.K. - People

Queen Victoria - Raised Dandelions for

Supper - Toxins Eliminated

U feel better - Very Nice

Wellness - X-Generation

You get moving - Zambia needs some


Dandelion Balls

3 ½ to 4 cups dandelion, steamed and chopped
1 small onion, chopped
3 eggs
1 cup seasoned bread crumbs
¼ cup Parmesan cheese
Garlic salt to taste
Thyme to your taste
1/3 cup olive oil

Combine all ingredients and mix well. Form into small balls and freeze separately on a cookie sheet. Once it's frozen, place in an airtight container and use when required by baking at 350°F for approx 15 minutes. Serves 8 to 10 use as an appetizer.


Dandelions, they're the real deal!


Wilted Dandelion Greens

8 cups shredded dandelion greens
4 slices perchuto ham
1 tbsp. olive oil
2 tsp.sugar
½ tsp. sea salt
Dash of pepper
¼ tsp. dry mustard
3 tbsp. mild vinegar

Place greens in a large bowl.

Cook perchuto ham until crisp in olive oil. Remove from pan. Add remaining ingredients to the olive oil in the pan and heat, stirring until sugar is dissolved.

Pour mixture over dandelion greens and toss. Enjoy!


Taraxacum Officinale Latin for Dandelion means Cure for all Disorders.

CHAPTER 2

Dandegreen & Egg Dishes


Dande Quiche

1 cup of grated Swiss cheese, cheddar cheese, or emmenthal cheese
1 piecrust
6 eggs
2 garlic cloves, crushed
1 cup of finely crumbled feta cheese
1 small finely minced onion or 3 green onions chopped
½ cup of finely chopped mushrooms
1/3 cup of chopped fresh basil
½ teaspoon of dry mustard powder
½ cup of milk (soy, goat, or rice milk can be substituted)
2 tablespoons of olive oil, your choice
¾ cup of sour cream or plain yogurt
3 ½ to 4 cups dandelion, chopped

Preheat oven to 400°F. Spread grated cheese over the bottom of the piecrust. In a bowl beat eggs, and add garlic, feta, onion, mushrooms, parsley, basil, dry mustard powder, milk, oil, and sour cream together. Mix in Dandelion. Pour dandelion, egg, mixture over the cheese in the bottom of the piecrust. Bake for 10 minutes at 400°F, then reduce heat to 325°F and bake until knife comes out of the center clean, approximately 30 minutes. Let cool for 10 minutes before slicing. Enjoy sliced tomatoes on the side.


Dandelions get their nutrients from the ground, as do other vegetables we eat, like turnips, carrots, and potatoes etc.


Dandelion Quiche

4 oz. or approx ¼ cup of light cream cheese, softened
3 large eggs
2 cups chopped dandelion greens
1 cup grated medium cheddar cheese
10 oz. can, sliced mushrooms, drained
¼ cup chopped green onion
½ tsp. sea salt
1/8 tsp. ground nutmeg
½ cup low fat milk
Unbaked 9 inch pie crust
3 tbsp. grated parmesan cheese

Beat cream cheese and one egg together in bowl. Beat in remaining two eggs, one at a time.

Stir in next seven ingredients.

Pour into pie crust. Sprinkle with parmesan cheese. Bake on bottom oven rack at 350°F for 45 minutes until knife inserted in center comes out clean.

Serve with side salad. Feel the joy.


A sitcom on TV after supper, about the Dandy car, runs on Dandelions. It's implying or saying there's enough around to make use of them somehow, right!!!
(Continues...)


Excerpted from Living Dande by Debbie Richmond. Copyright © 2012 Deborah Richmond. Excerpted by permission of Trafford Publishing.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

Contents

Acknowledgments....................     7     

Letter of Appreciation from George Smitherman, Ontario, Canada, Minister
of Health & Long Term Care....................     8     

Dandelion Nutrition: Living Dande Matters....................     9     

"Living Dande" Rhyme by Deborah L. Richmond....................     12     

Introduction....................     13     

Looking Back: A History....................     15     

Appetizers made with Dandegreens....................     17     

Dandegreen and Egg Dishes....................     37     

Dandegreens in Pasta....................     57     

Dandegreen Salads....................     75     

Dandegreen Soups....................     131     

Dandegreen Smoothies....................     149     

Dandegreen Vegetable side dishes....................     155     

Dandegreen Main Course Meals....................     181     

Dandelion Teasers....................     227     

Cancer Story by George Cairns....................     241     

Other testimony....................     246     

Metric Equivalents....................     249     

Children's Story....................     251     

About the Author....................     253     

My Vision....................     255     

Customer Reviews

Most Helpful Customer Reviews

See All Customer Reviews