Herbal Weight Loss News

Dandelion has a good effect in increasing the appetite and promoting digestion. Here are some recipes for weight-loss diet.

BOILED DANDELIONS Recipe 

Ingredients:
1 “mess” dandelions
1 tsp. salt
1 tbsp. butter
Salt & pepper to taste

Directions:
1. Use the first shoots of the dandelions. They are not fit for food after they blossom, as they then become bitter and stringy. Cut off the roots, pick them over carefully and wash well in several waters; then put them in a saucepan. Cover with boiling water. Add a teaspoonful of salt and boil one hour.

2. When done, drain and chop fine; then put them in a frying pan, add a tablespoon of butter, salt and pepper to taste. Stir until thoroughly heated and serve with egg sauce.

3. Make a cream sauce and when finished add two hard boiled eggs, the whites chopped very fine and the yolks pressed through a sieve. Serve with boiled poultry.
Dandelion Greens Saute Recipe

Ingredients:
1 lb. dandelion greens
3 tablespoons olive oil
5 cloves garlic
1/4 cup sesame seeds, toasted
1 tablespoon toasted sesame oil

Directions:
1. Wash and slice greens. Blanch in enough water to cover about 1 minute. Drain and saute in the olive oil for 3-4 minutes.

2. Add the sesame and garlic and saute for couple minutes more. Add the sesame oil and serve.
Dandelion Soup Recipe

Ingredients:
2 quarts dandelion greens, loosely packed
2 quarts chicken soup
1 lb. mixed ground beef, veal, and pork
1 egg
2 Tbsp. bread crumbs
2 Tbsp. minced parsley
1 Tbsp. minced onions (extra fine)
1/4 tsp. salt
1/8 tsp. seasoned pepper
Dash nutmeg
3 Tbsp. grated parmesan cheese
2 Tbsp. sour cream

Directions:
1. Bring chicken soup to a boil. Add dandelion. Cook gently. If desired, ½ cup rice or 1 cup fine egg noodles can be added.

2. Make very tiny meatballs out of remaining ingredients. When greens are tender, add meatballs and cook gently 10 minutes or until meatballs are thoroughly cooked. Serve hot with Italian or French bread.
Italian Dandelion Casserole Recipe
6-8 servings

Ingredients:
1 lb. ground beef (or beef and pork mixed)
1 cup bread crumbs
2 Tbsp. chopped parsley
2 Tbsp. finely chopped onion
1 tsp. salt
1 egg
1/4 cup milk
6-8 cups dandelion greens
1 15 oz. can tomatoes, drained
1 cup chicken stock or bouillon
salt and pepper to taste
a layer of onions (optional)
Season the meatballs with garlic salt or add finely chopped garlic to the casserole (optional)
Add other herbs—oregano, basil, or marjoram (optional)

Directions:
1. Mix together meat, bread crumbs, parsley, onion, salt, egg, and milk. Form 40 to 45 small meatballs about 1 inch in diameter. Brown them in oil. Drain and set aside.

2. Wash dandelion greens. In a buttered casserole alternate layers of dandelions, browned meatballs, and tomatoes. Add the chicken stock or bouillon. Season with salt and pepper and simmer 20-30 minutes. When serving the casserole, have hot pepper flakes and Parmesan cheese available on the table.
Dandelion Wine Recipe

Ingredients:
1 gallon flower heads
3 lbs. sugar
1 ounce yeast
1 gallon water
2 lemons

Directions:
1. Remove petals by gathering them between the fingers while holding the base of the flower head. Put petals in the fermenting vessel and pour on three quarts of boiling water. Leave to soak for seven days, well covered. Stir daily and cover again at once. Strain and wring out fairly tightly and return the liquor to the fermenting vessel. Boil half the sugar in a pint of water and when cool add to the liquor, then add the yeast and the juice of two lemons.

2. Cover as directed and ferment for seven days. Then pour carefully into a gallon jar, leaving as much deposit behind as you can. Boil the rest of the sugar in the remaining pint of water and when cool add to the rest. Cover as directed or fit fermentation lock and leave until all fermentation has ceased.