Dandelions are a true superfood in my opinion. All parts of the plant are edible - leaves, flowers, and roots - each having unique healing properties. Because this plant is so common throughout the world, most of us don't even give it a second look. So I say, give them a good look, and if you can, find ways to incorporate the plant in your late spring diet. If you live in a part of the world where these weeds are not disturbed by pollution or pesticides, pick 'em up and use them in your kitchen.
1 bunch organic dandelion leaves (remove hard stems and tear each leaf into two)
1/2 tbsp. olive oil
Sea salt to sprinkle
1 tsp. cayenne pepper (optional)
3 tsp. nutritional yeast
Fill a pot of water and wash the leaves in it. Be gentle.
Dry the leaves on few kitchen tissues.
Toss the leaves in olive oil and put them on a baking tray.
Crisp the leaves in the oven at 375F for 10 minutes.
Enjoy them with nutritional yeast, cayenne pepper, and salt sprinkled on top.
NOTE: These crisps taste pretty similar to Indian bitter melon crisps, and have similar effects. Since the greens are bitter, they are very cooling, and are good for diabetics. The leaves lower blood sugar levels and help the body to naturally detox. Like anything bitter, these crisps are best had in small amounts, for instance, as a side with Indian dal chawal!