In spring, folks are often prone to liver related symptoms such as red, itchy eyes, allergies, rashes and skin issues. The liver’s works hard in the springtime cleansing the fats we accumulated in fall and winter. Beets thin the bile so that it more easily flows from the liver. The bitter flavor of dandelion is also medicine to the liver – promoting the release of bile and toxins. Raw garlic is cleansing and supports blood thinning and good circulation.
Pumpkin seeds are rich in zinc. Zinc is instrumental in immunity as well as development. Pregnant women, infants and children need zinc to grow. It’s also needed for our senses of smell and taste to work. Sunflower seeds are packed with protein, B vitamins and minerals. Toasting the seeds makes their nutrients more available.
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- 4 cloves garlic
- 4 tablespoons balsamic vinegar
- 4 tablespoons olive oil
- 1/4 teaspoon salt
- 2 whole beets medium size
- 1 bunch dandelion greens can substitute baby spinach
- 1/2 cup sunflower seeds toasted
- 1/2 cup pumpkin seeds toasted
- 1/2 cup raisins
- 1/2 bunch cilantro
Ingredients
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- Dressing - Chop or crush 4 cloves of garlic into 4T balsamic & 4T extra virgin olive oil & 1//4t salt - shake well.
- Toast the seeds by roasting them dry on a skillet (cast iron works well). Frequently shake or shuffle to the pan gently to get the seeds to flip. When they start to brown, they're ready.
- Wash & grate 2 medium beets (I don't peel them, but you can).
- Wash & chop about 1/2 bunch cilantro.
- Wash & chop 1 bunch dandelion greens - use wild dandelion if you have access to an unpolluted source.
- Combine all veggies in a mixing bowl with 1/2 c raisins. Then add dressing and seeds.
- Cover and shake or stir thoroughly to mix all ingredients well.
