Eat Ya' (Dandelion) Greens

YOu know what's crazy about dandelions? They sell these in the grocery & online as a gourmet green, and powdered forms of the root mushed into pills for liver support... yet it's probably growing in just about everyone's backyard, or at least a few steps away. And since no one seems to covet this fantabulous flowering plant, no one will care if you pick it! Steam it, dry it, use it for medicine, or even a roasted alternative coffee ingredient.

It's only drawback is a man-made one, and that is some people spray their lawns with chemicals and fertilizers that will make ya sick if you eat from their plentiful weeds... so if you dont know the area/source lean towards caution and don't eat it.
The smaller younger leaves are the least bitter, so depending on your taste size does matter. Speaking of which, the scientific name for dandelion, Taraxacum would make the most awesome porn star name when broken down...... in case this career is in my future I am going to claim a grassroots copyright on this ---> Tara X Acum.

So, aside from that digression - I put my dandelion greens on top some salmon to steam with veggies and rice noodles! MmmmMmMmm.
Xoxoxo

Macrobiotic & Gluten Free Carrot Spaghetti Sauce

Holy Carrots! These are some organic carrots that grew in the garden here, aren't they girthy? I decided to make one of my favorite macrobiotic recipes with these big boys, a delicious carrot spaghetti sauce that uses NO tomatoes and gives this traditional (american-ized) Italian dish a sweet yummy twist! This carrot sauce can be used on anything you would use regular spaghetti sauce on- like noodles, lasagna, or gluten free pizza crust!

You will need:

• a bunch of carrots
• one small beet (to turn the sauce red!)
  
• red onion
• herbs (basil, thyme, oregano, parsley, bay leaf, sage etc..)
• celery
• shittake mushrooms (optional!)
• olive oil
• sea salt or ume paste
  

When I made this dish yesterday I didn't have all the ingredients on hand to get a picture of (no beets to turn it red and no mushrooms for extra flav'ah) , but it still came out delicious as always! Here is what you do:::

• Chop up the carrots, celery, and beet to simmer down till soft (30 mins or so)
• Put in a blender or smash up the carrots with a fork
• Add in herbs, salt and mushrooms to the carrrot sauce and cook in a pot another 10 mins
• In a separate pan saute the chopped onion (with some herbs) till soft (7 mins)
  
• Add onions to the blended carrot sauce and serve over noodles!

Voila! A tomato free spaghetti sauce that tastes better then the 'real' thing eva' did!
XoXOooo