Dandelions are a strong ally in the body’s fight against cancer. Here’s some helpful kitchen tips on how to roast them so you can reap the amazing healthy benefits.
You can find the full article on page 24 of alive’s April 2020 issue, under “10 surprising cancer-fighting superfoods: Discover the research-proven foods you might have not considered”.
Dandelion is best picked away from high-traffic areas or areas that have been sprayed with pesticides. Ideally, pick dandelion root after a rainfall, since the roots seem to come out easier.
- Clean the roots and cut off the tops (you can save the young greens as an addition to salads or sautéed in a little olive oil and minced garlic and tossed with some fresh lemon juice and sea salt).
- Place on a baking sheet in a 200 F (90 C) oven and roast for 1 1/2 to 3 hours, depending on the root size and desired level of roast. Dandelion is similar to coffee: with light and dark roast options.
- Remove from the oven and let cool.
- Grind to a fine powder in a coffee or spice grinder. You can also use a high-powered blender with a dry-ingredient canister.
- Store the powder in an airtight jar and use as desired.
- Alternatively, if it’s too much work or you don’t have access to good quality dandelions, you can also purchase pre-roasted and ground dandelion roots in packages at many health food stores.
Find out how to make a delicious dandelion root smoothie (P.S. it’s cancer fighting!).
