Ingredients1 bunch dandelion greens 2 small carrots 2-inch piece daikon radish 1/2 cup almonds, soaked overnight and peeled 1/4 cup lime juice, freshly squeezed 1/2 cup fresh coconut milk* 1/2 tsp. lightly dry toasted and ground cumin seeds 1/2 tsp. lightly dry toasted and ground coriander seeds 1/2 tsp. mineral salt Optional Garnish 1/4 cup unsweetened, desiccated coconut, lightly toasted
PreparationRemove the spines from the dandelion greens. Finely chop the green leaves and place them in a bowl. Using your fingers, work the mineral salt into the chopped greens. Set aside for 5 minutes to allow the fibrous nature of the dandelion greens to soften. While the dandelion greens are resting, finely grate the carrots and daikon radish in a separate bowl. In a blender, make a cream by blending the almonds, lime juice, coconut milk and spices. To the chopped dandelion greens, add the grated daikon radish and carrots along with the coconut-almond cream. Mix together gently. Garnish with toasted coconut, if desired. Vata and pitta pacifying. To harmonize for kapha, add freshly ground black pepper.
Michele Schulz’s love for Ayurveda began more than 15 years ago and infuses her offerings of nutrition, cooking, and yoga. From her adoptive home of France and internationally, Michele gives Ayurvedic nutrition and lifestyle consultations, as well as cooking and yoga workshops. Michele gives courses and consultations internationally and can be contacted at email@example.com